dish! - 2014 issue 8

FOOD SAFETY TIPSOPEN-MINDED MEALS WITH DIGNITY Liberalizing Diets & Adaptive Feeding in Senior Living

MENU REENGINEERING THE APPETIZER ADVANTAGEALL ABOUT HEPA

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

online@

blog.martinsnet.com

2014 • ISSUE 8

Favorites

American & Ethnic Sausage Menu Guide Appn Sausage & Beer Pairings n Item Details n Menu Ideas & Recipes n Flavors by Regionn Quick Reference Categories

Save up to $100! $2/CaseSausage Smoked Black Oak Rope - 910000Bratwurst Brown & Serve 4x1 - 915990Sausage Polska Kielbasa - 916440Sausage Metwurst 3x1 - 916610 Bratwurst Miller Beer 6x1 - 921570Sausage Smoked Split 6x1 - 977320Cheddarwurst 5x1 - 978420

For more coupon information, go to www.MartinsMart.com. Offer valid through 12/31/14.

www.feedyourbottomline.com/sausageapp

Endless Black OakTM

Smoked Sausage - Fully Cooked (910000 – 1/11 lb)

THE BRANDS YOU TRUST FOR CONVENIENCE

Only Martin Bros. Delivers

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BUSINESS BUZZMenu Reengineering: Where to Start

CONVENIENCE 6 Ways to Profit through Impulse with Bakery

MEDICAL SUPPLIES Dignity in the Dining Room

EQUIPMENT & SUPPLIES All About HEPA & More

HEALTH & WELLNESS 4 Food Safety Tips

SCHOOLS Fundraisers

HOT DISH! The Appetizer Advantage, Free Case Rebates & New Items

1 INGREDIENT 3 WAYS Sara Lee Carver’s Collection Pork

SENIOR LIVING Giving Meals an Open Mind

16Menu Reengineering

12Liberalizing Diets

10Food Safety

2CULINARY CONCEPTSFootball, American & Oktoberfest Favorites

MARTIN BROS. DISTRIBUTING

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

MERCHANDISING MANAGER Jennifer Meinders

MARKETING MANAGERSara Kies

VENDOR MARKETING COORDINATORKrystle Kettman

CATEGORY MARKETING MANAGERSAngie Destival, Julie Podhaski, Steve Krivachek, Rod Stewart, Natalea Koehn, Roxanne Hassman

DIETITIANSJulie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow

C-STORE & RETAIL SPECIALISTSKen Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace, Patrick Mann

MEDICAL SUPPLIES SPECIALISTSTim Glenn, Deb Elings, Lynn Meyers, Becky Eighmey

EQUIPMENT & SUPPLY SPECIALISTSMary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

CULINARYScott Fadden, Steve Tiezzi, Doug Voss, John Smith

GRAPHIC DESIGNERSJeff Sadler, Allyn Slack, Rob Swiatly, Sara Kies, Angie Dark

PHOTOGRAPHYRob Swiatly

INTERACTIVE DESIGN SPECIALISTBill Pendry

Fall FavoritesGearing up for fall? Are you thinking about changing up your menu, adding something seasonal or promoting a limited time offer? Then we’ve got some ideas for you! You’ll find items that will help kick-off football season and items to advertise American favorites. Get two recipes for Oktoberfest. And enjoy many more great articles and suggestions tailored to your segment and the foodservice industry!

Krystle KettmanMANAGING EDITOR

BEER CHEESE DIPSERVED WITH BAVARIAN PRETZEL STICKS

1 lb Cream Cheese (903710)1/2 lb Shredded Cheddar Cheese (900868)1/4 lb Grated Parmesan Cheese (430201)1/2 cup Beer1 Tbsp Dry Ranch Mix (581190)1 tsp McCormick Black Pepper

Blend all ingredients together. When ready to serve, heat until cheese is melted. Serve 4 ounces hot dip with 3 J&J Bavarian Bakery Soft Pretzel Sticks (942280).

SELL AT $6.99

POTENTIAL

PROFIT*

$4.79

COST $2.20

Why not work with one of your beer distributors to use a specific beer in the dip and promote it with that brand name? You could then not only charge a bit more for

the dip but also get some added sales with brand recognition.*Potential profits are based on average prices and serving sizes.2

RIB APPETIZER OPTIONSServe approximately 10 “ribs” per appetizer.

Bone-In Smoked Ribbits with Barbecue Sauce – Fully Cooked(911350 – 2/5 lb)

Back Rib Pieces – Fully Cooked (911300 – 2/5 lb)

BBQ Chik Ribs – Wing-Style Thigh Portions – Fully Cooked (998478 – 2/5 lb)

SELL AT $14.99POTENTIAL PROFIT* $9.89

COST $5.10


COST $8.80

APPETIZER COMBO10 oz Brew City Cheddar Pints Beer Battered Cheese Curds – Fry (960650 – 4/3 lb)

6 oz Moore’s Vidalia Battered Onion Rings – Fry or Bake (946610 – 4/2.5 lb)

6 each Anchor Poppers Cream Cheese Breaded Stuffed Jalapeños (Fry – 961650 – 4/4 lb; Fry or Bake – 961810 – 6/2 lb)

6 each Anchor Fiesta Bold Poppers Cream Cheese Breaded Stuffed Jalapeños – Fry (946560 – 2/4 lb)

According to McCain Foodservice, sharing is the #1 reason patrons order appetizers, and 74% of people want large-size appetizer portions that can be shared.

*Potential profits are based on average prices and serving sizes.

C U L I N A R Y C O N C E P T S

2014 ISSUE 8 3

SOUTHERN SLAW SLIDER1 each Rotella’s Sliced Sweet Slider (995220)1.5 oz Brookwood Whole Sliced Beef Brisket (927620)2 oz Mrs. Gerry’s Extra Creamy Coleslaw (905315)

HONEY BOURBON BBQ SLIDER

1 each Rotella’s Sliced Flour Topped Split Top Slider (984570)1.5 oz Brookwood Whole Sliced Beef Brisket (927620) Ventura Smokehouse 220 Honey Bourbon Barbecue Sauce (631820)

COWBOY SLIDER1 each Rotella’s Sliced Sweet Slider (995220)1.5 oz Brookwood Whole Sliced Beef Brisket (927620)2 each McCain Brew City Beer Battered Thick Cut Onion Rings (961278)

Sliders are hot! Ramp up sales and charge more for

sliders with this unique and tasty

trio featuring delicious, upscale

Brookwood Whole Sliced Beef

Brisket (927620)!


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COST $1.18

LOADED TATER PUFFSINGREDIENTS8 oz Lamb’s Supreme Tater Puffs – Fry or Bake (960750)1 strip Farmland Bacon, cooked crisp, chopped1 oz Shredded Cheddar Cheese (900868)1 Tbsp C.H. Robinson Green Onions (361010), sliced

SELL AT $9.99

POTENTIAL PROFIT*

$6.44

COST $3.55

Southern Slaw SliderCowboy Slider

Honey Bourbon

BBQ Slider



2014 ISSUE 8 5

PORK SCHNITZEL2 each Farmland Pork Loin (910300) Slices, breaded5 oz Sliced Russet Potatoes1/4 cup Sliced Capital City Yellow Onion 4 oz Bix Trimmed & Washed Green Beans (380560)

1. Slice pork loin into 3 ounce portions. (One pork loin should yield approximately 36 slices.) Lightly pound each slice to approximately 1/4 inch thick. 2. You’llneedthreepanstodothebreading.Inonepan,addflour.Inanother pan, add buttermilk/egg wash. In the third pan, add breadcrumbs. 3. Seasonporkwithsaltandpepper,ifdesired.Dredgeporkintheflour,theninthebuttermilk/ egg wash and then in the breadcrumbs. Lay pork on a parchment-lined sheet pan. Hold in cooler for at least 10 minutes before frying. (Holding like this will help the breading adhere.)4. Fry the pork. 5. Make fried potatoes and onions. 6. Cook fresh green beans. Toss with olive oil, McCormick Caraway Seed (472451) and a dash of Paris Brothers Cervasi 100% Lemon Juice (733120). 7. Garnishfinishedplatewithlemonslices.

SELL AT $12.99

POTENTIAL PROFIT*

$9.65

COST $3.34


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COST $2.83

BRATS WITH FRESH SWEET & SOUR CABBAGEMAKES 8 PORTIONS4 cups Shredded Cabbage (380260 or 380268)3/4 cup Olive Oil1/2 cup Knouse Musselman’s Apple Cider Vinegar (640000)1 cup Sugar2 tsp McCormick Caraway Seed (472451)1/2 cup Shredded Carrots (Use the packs that come with the shredded cabbage.)

Mix all ingredients together well. Allow to set for 3-4 hours before serving.

Brat4x1 (929930 – 1/40 ct)

Bun Bavarian Bakery Pretzel Hot Dog Roll (993850)

FriesServe with 5 oz Sweet Things Sweet Potato Seasoned RibCut Fries – Fry or Bake (992488)


Want to do a LTO Oktoberfest Menu Item but not sure how to get the word across? Let Martin Bros. Marketing help! Ask your Martin Bros. Sales Representative about customizable table tents and more!


2014 ISSUE 8 7

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waysingredient

GERMAN PORK ROAST WITH RED CABBAGE, RED POTATOES & CARROTS

MAKES 4 PORTIONS

24 oz Sara Lee Carver’s Collection Pork Roast (915350)1 oz Olive Oil1/4 lb Capital City Yellow Onion, sliced1 lb Bix Shredded Red Cabbage (380253)1/4 cup Knouse Musselman’s Apple Cider Vinegar (640000)2 tsp McCormick Caraway Seed (472451)4 slices Farmland Bacon24 oz Wholesale Red Potatoes1 lb C.H. Robinson Grimmway Baby Carrots

1. Cook pork as directed; set aside to rest. 2. Inaskilletoronaflattop,heatoil(orusebacongreaseforflavorenhancement). Addonion;sautéforapproximately5-10minutes.Addcabbage,vinegar(andsaltpepper,ifdesired). Simmerfor5-10minutes.Addcarawayseed.(Addchickenstocktochangeconsistency,ifdesired.) 3. Cook bacon until crisp; chop. Cook potatoes. Cook carrots. 4. Slice6ouncesofporkfromtheroast. 5. Platepork,toppingwithcabbagemixtureandfinishingwithbacon. 6. Serve with potatoes and carrots on the side.

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SELL AT $12.99POTENTIAL

PROFIT* $9.51

COST $3.48

Pork Roast (915350 – 2/6-8 lb) Raw, Ready To Cook, Boneless

Gold foil wrapped to provide even cooking and moist and tender bite Made from hand-trimmed premium whole pork muscles and a light seasoning blend for a home-style taste Consistent size and plate coverage every time

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MANGO BBQ PORK SANDWICH

MAKES 4 PORTIONS24 oz Sara Lee Carver’s Collection Pork Roast (915350) 4 each Rotella’s Sliced Scored Marble Hoagie (341184) 4 oz Ventura Smokehouse 220 Sweet & Spicy Barbecue Sauce (631800) 4oz DoleChef-ReadyMangoPuree(572740) 2 oz Azar Natural Sliced Almonds (462370), toasted, rough chopped 4 oz Reser’s Orval Kent Mango Slices (905570), chopped 5oz McCainBrewCityBeerBatteredSkin-OnMaxiFries(960870)

1. Cook pork as directed; set aside to rest. 2. Blend barbecue sauce and mango puree. 3. Slice6ouncesofporkfromtheroast. 4. Build sandwich in hoagie with pork, mango barbecue sauce, finishedalmondsandchoppedmango. 5. Servewithfries.


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SELL AT $9.99POTENTIAL

PROFIT* $6.89

COST $3.10

PINEAPPLE BBQ PULLED PORK SANDWICHMAKES 4 PORTIONS

16 oz Sara Lee Carver’s Collection Pork Roast (915350) 4 each Rotella’s Rosette Hamburger Buns (999930) 4 oz Ventura Smokehouse 220 Sweet & Spicy Barbecue Sauce (631800) 4oz DoleChef-ReadyPineapplePuree(572730) 1 tsp McCormick Crushed Red Pepper (472581; 475721) 12 oz Mrs. Gerry’s Extra Creamy Coleslaw (905315) 4 oz Stella Blue Cheese Crumbles (903758; 903870) 1 tsp McCormick Cajun Seasoning (472171; 472781) 5oz McCainBrewCityBeerBatteredSkin-OnMaxiFries(960870)

1. Cook pork as directed; set aside to rest; pull. 2. Blend barbecue sauce, pineapple puree and red pepper. 3. Mix coleslaw, blue cheese crumbles and Cajun seasoning. 4. Toss pulled pork with barbecue sauce mixture. 5. Plate pork topped with coleslaw mixture in bun. 6. Servewithfries.

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SELL AT $10.99

POTENTIAL PROFIT*

$7.34

COST $3.65

1 INGREDIENT • 3 WAYS

2014 ISSUE 8 9

H E A LT H A N D W E L L N E S S

FOOD SAFETY TIPS4


Gretchen L. Robinson, RDN, LD, Martin Bros. Marketing Dietitian & ServSafe Certified Instructor

Nearly half of all foodborne illness outbreaks occur when eating away

from home. A foodborne illness outbreak occurs when two or more people become ill from eating the same contaminated food. Don’t let your kitchen be responsible for an outbreak! Here are some tips to help keep your customers safe:

Sanitation training should be given to all employees beginning when they are hired, and training should be ongoing. Do not assume your staff knows how to perform a task. You need to train them!

Emphasize the importance of washing hands properly. Most foodborne illnesses are caused by poor personal hygiene. Food can become contaminated when a person fails to wash their hands after using the restroom or touches their nose or scalp and then touches food that is ready to be served.

Check your state and local regulatory information and your organization’s policies to determine your training and certification needs. Many states, for example (even Illinois now), require ServSafe approval. You may also visit www.servsafe.com for more information.

“Swim, Walk, Fly” – This is an easy way to remember how to organize your cooler. Ready to eat foods would go at the top, then foods that “swim” because they need to be cooked to a lower minimum internal temperature (145° F) than foods that “walk” (155° F), which come next, or those that “fly” (165° F), which are at the bottom.

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For great printable resources like this, go to www.martinsmart.com and click on Downloads under Resources.

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UPCOMING EVENTMost Martin Bros. webinars and events can earn you CEUs! Register at: www.martinsnet.com/events

Thermometers

Fridge/Freezer – Dial (256020)

Meat – Dial (256000)

Oven – Dial (256010)

Tip-Sensitive – Digital (255002)

Waterproof – Digital (255075)


FOOD SAFETY TIPS

Touch-Free Soap Dispensing Touch-free technology lowers risk of cross-contamination and food safety issues.

LTX-12 Dispenser – 1200 mL (Grey/White – 025000; Brushed Chrome/Black - 025010)

Clear & Mild Foam Handwash (025020 – 2/1200 mL)

Plum Antibacterial Foam Handwash (025030 – 2/1200 mL)

Gloves

JobSelect Comfort Nitrile Powder-Free GlovesWith ThinSense Technology

Food safety with quality and innovation

Enhanced durability and barrier integrity

High elasticity and elongation for the most comfortable fit

Exceptional touch sensitivity

Greater dexterity for reduced hand fatigue

Popular grape color

4/250 ct (S – 050540; M – 050550; L – 050560; XL – 050570)

Cutting Boards Colored cutting boards create a procedural barrier to help prevent cross-contamination of pathogens and cross-contact of allergens.

Integrated anti-slip grips to provide a safe cutting surface without the need for an unsanitary “wet towel” to steady the cutting board

Molded-through grip corners

Patented food safety hook for sanitary transport and storage

HACCP color-coding colors to minimize cross-contamination

Integrated ruler for efficient portioning

NSF Certified

Dishwasher safe

Combo Pack 12x18 – 6 ct

Beige, Red, Green, Yellow, Blue and White along with a wall chart. (90397644)

Purple – 12x18 (264696)

Learn how to minimize the risk of foodborne illness, how to comply with state codes, easy systems for setting up the flow of food and developing a workable cleaning schedule as well as techniques to lower food and labor costs through food safety. Register by September 10.

Ramada Inn205 W 4th StWaterloo, IA 50701

Sept20

Food Safety Class8:00 AM - 5:30 PM CST

It’s important to recalibrate your thermometers often

and whenever they are dropped. If you don’t know when they were calibrated

last, it’s time to do it.

2014 ISSUE 8 11

S E N I O R L I V I N GS E N I O R L I V I N G

Food is a vital element in the whole concept of “Quality of Life.” Quality is noticeable, but it must also be flexible. It is important to remember that everyone brings their own beliefs about what “quality” is to the table. A person’s “quality belief ” is based on years of habits and family traditions, and it will not in most cases be based on a diet excessively restricted in salt, fat or carbohydrate.

Giving Meals an Open Mind LIBERALIZING DIETS

Chris Timmons, RD, LD, Martin Bros. Menu Development Manager

UPCOMING WEBINAR

Most Martin Bros. webinars and events can earn you CEUs! Register at: www.martinsnet.com/events

Oct

8Liberalizing Diets: Letting Go of Therapeutic DietsLinda Roberts, MS, RD

1:30 PM - 2:30 PM CST

Norpac Flav-R-Pac Sugar Snap Peas (962280)

King & Prince Creamy Butter Herb Infused Tilapia Filet (90544879)

Monterey Medium White Mushrooms (360930)

C.H. Robinson Grimmway Matchsticks Carrots (360250)

McCormick Zatarain’s Brown & Wild Rice Mix (90540773)

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S E N I O R L I V I N G

for Liberalizing Diets

A diet that is moderate in salt, fat and carbohydrate will meet the needs and “quality belief ” of most individuals. Therefore, individuals will be less likely to have poor intake that can lead to weight loss and a variety of poor health issues. This type of diet can be your regular house diet.

Set your regular house diet sodium levels at 3-4 grams per day and carbohydrate levels at 250-300 grams per day.

Make sugar free syrup and jelly available upon request. This enables individuals to reduce their carbohydrate level further, if desired.

Offer small and large portion versions of the regular house diet. The portions should be set in policy so there is a consistent presentation. For example, reduce #8 mashed potatoes to #16 for small portions and increase to #6 for large portions.

Texture modifications may most likely be accommodated using ground meat with your regular house diet and creating a mechanical diet that uses the ground meat and then replaces difficult to chew foods with softer offerings (i.e. creamed corn instead of whole kernel corn, peaches instead of pineapple, applesauce or cooked apple slices instead of fresh apple wedges).

If a puree diet is needed, investigate the wide variety of techniques available to create a plate that looks much like a regular diet. Eye appeal is important with this diet. It is hard for people’s appetite to be stimulated by three “balls” of food on their plate.

Keep your medical director and others ordering diets informed about your liberalized diet program. A letter with your policy and details on the diets would be helpful.

Martin Bros. Simply Menus web-based menu program can help!

Martin Bros. Dietitians have samples of letters that they would be happy to share!

Liberalizing ProductsSugar Free SyrupLyons Sugar Free Maple Flavored Syrup (572148 – 12/12 oz)Hormel Health Menu Magic Sugar Free Maple Flavored Syrup (573130 – 100/1 oz)

Dishers #8 – 4 oz (223052)

#16 – 2 oz (223060)

#6 – 5-1/3 oz (223050)

Puree

Thick & Easy Shapes Variety PacksMeats – Roast Beef, Turkey, Chicken, Roast Pork (748008 – 24/3 oz)Vegetables – Green Beans, Peas, Corn, Carrots (748018 – 24/3.2 oz)Fruits – Peaches, Mixed Berry, Pears, Pineapple (748160 – 24/2.5 oz)Breakfast – Omelet, Sausage Links, Waffle, Pancakes (748180 – 24/2.5 oz)

Liberalizing Meal IdeasFind them on Martin Bros. Simply Menus by using the #s below!

Crunchy Turkey Casserole• 6 oz Crunchy Turkey Casserole (#15509)• 4 oz Broccoli (#13710)• 4 oz Mandarin Oranges (#11366)• 1 oz Dinner Roll with Margarine• 6 oz Low Fat Milk858 mg sodium72 gm carbohydrate

Swiss Steak with Tomatoes• 4 oz Swiss Steak with Tomatoes (#14554)• #8 Rice Pilaf (#7531)• 4 oz Garlic Buttered Vegetables (#17223)• 4 oz Cantaloupe (#10552)• 1 slice Bread with Margarine• 6 oz Low Fat Milk1026 mg sodium78 gm carbohydrate

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2014 ISSUE 8 13

Ailments associated with aging and diseases such as Alzheimer’s can sometimes sneak up on patients and residents. Often times, one of the things these conditions sneak up on is dignity. Our job in the medical supply and nursing industry is to help residents keep their dignity. One of the best ways to do this is to help residents keep up with as many of their daily and favorite activities as possible.

These activities include eating and drinking.

There are many types of adaptive feeding equipment available to assist residents so they can continue eating, drinking and dining independently. Independence will not only provide dignity to residents who may need assistance but also help to maximize comfort, provide quality of life and maintain adequate intake.

DIGNITY IN THE DINING ROOM

Becky Eighmey, Martin Bros. Medical Supplies Sales Specialist

Want to read more about Dignity in Senior Living? Read our blog post about The Dignity of Scent! www.blog.martinsnet.com

Food Bumper (217060)

Keeps food from sliding off a plate. Plastic clips onto any circular dinner plate to provide walls

against which food may be pushed onto utensils.

Nosey Cup – 8 oz (217160)

For drinking with little or no shoulder flexion, wrist extension or head/neck movement.

Sippy Cup with Two Handles – 8 oz (217190)

Makes drinking easier for those who lack upper extremity strength and coordination and/or are suffering from tremors. Provides greater

stability and reduces spilling accidents.

Products Providing Dining Dignity

Flo-Trol Feeding Cup – 8 oz (217110)

For dribble-free drinking without the need to sit up or raise head.

Inner-Lip Plate – 9 in (217180)

Use inner-lip to push food onto utensil while keeping food from sliding off plate.

M E D I C A L S U P P L I E S

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Breakfast

Baker Boy Mini Cake Donuts with Cinnamon Sugar Packets (995320)

General Mills Pillsbury Place & Bake White Chunk Raspberry Scone Dough (90423807)

Rich’s Cinnamon Roll Dough (985550)

Jimmy Dean Sausage Skillet (915260)

Appetizers

McCain Anchor Italian Breaded Mozzarella Cheese Sticks (944398)

Tampa Maid Shrimp Poppers (923110)

Schwan’s Minh Pork & Vegetable Egg Rolls (942970)

Farmland Bone-In Smoked Ribbits with Barbecue Sauce (911350)

Main Dishes

High Liner Icelandic Redhook Beer Battered Shrimp (924300)

AdvancePierre Pizza Patties (919470)

Tyson Lady Aster Breaded Cordon Bleu Stuffed Chicken Breasts (972020)

Cloverdale Pork Carnita Meat (926980)

Soups

Wisconsin Cheese (946060)

Cheeseburger Chowder (946930)

Old Fashioned Chicken Noodle (943120)

Chicken Tortilla (946120)

Sides

McCain Moore’s Sun Spots Sweet Potato Slices (960580)

McCain Smiles Shaped Potatoes (944520)

Simplot RoastWorks Baby Bakers Potatoes (963050)

Norpac Flav-R-Pac Deluxe Vegetable Stir Fry (963570)

Desserts

Sara Lee Chef Pierre Fruits of the Forest Hi Pie (980170)

Father’s Table Red Velvet Cake Roll (995870)

Best Maid Peanut Butter Crispy Bars (988030)

Best Maid Strawberry Shortcake Cookie Dough (997810)

Aluminum Sheet Pans

Quarter Size (230120)

Half Size (230125)

Aluminum Pans with Plastic Covers

Quarter Size Sheet (231130)

Half Size Sheet (231140)

Quarter Size Cake (231160)

Sheet Cake (265526)

Square Cake (265527)

Pie (231170)

The school year is underway! Now, as summer winds down and the crisp air of fall draws in, thoughts of fall sports, campfires and annual fundraisers are upon us.

With the Healthy Hunger-Free Kids Act and the new Smart Snacks in School nutrition standards, you are likely wondering how fundraisers are affected.

ACCORDING TO THE USDA:

FUNDRAISING PRODUCTS

View informational page from USDA on Smart Snacks in School Fundraisers at: www.fns.usda.gov/sites/default/files/allfoods_fundraisers.pdf.*As always, please refer to your state guidelines and school wellness policies for more specifics on fundraisers for your school or district.

States can set an appropriate number of exempt school-sponsored fundraisers. There are exceptions for fundraiser foods not intended for consumption in schools, and schools decide what can be sold at events outside of school hours.

Fundraisers that sell non-food items or foods or beverages that meet the new nutrition standards are not limited under the standards. There are many healthy fundraising options available to schools, including selling books, fresh produce, school spirit merchandise or other non-food items.

S C H O O L S

IT’S FUNDRAISER TIME!

FIND OUT MORE ABOUT FUNDRAISING FROM THE MARTIN BROS. FOOD MARKET! Lisa Franzmeier | 319-277-7641 [email protected]

Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

2014 ISSUE 8 15

B U S I N E S S B U Z Z

MENU REENGINEERING: WHERE TO START

Scott Fadden, Martin Bros. Operations Consultant

Start by looking at top sellers and biggest profit items. Next, move onto poorest sellers and lowest profit items. Ask the following types of questions:

Am I charging enough? Can I increase retails without decreasing sales? Are we selling enough of the highest profit items to make a difference on our bottom line? Do we need to promote our highest profit items more? Should we remove some items? Are there any slow-moving items that we could promote more because they’re beneficial to our bottom line and/or require minimal labor? How are market prices affecting my bottom line?

Examining your menu often can help grow your profit and keep your menu fresh. As a suggestion, a good goal might be to evaluate your menu every 60-90 days.

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B U S I N E S S B U Z Z

TIPS TO GET YOU STARTED:

ITEMS WITH PROFIT POTENTIAL

DURoC PorkLegendary reputation. Genetically superior. Guest preferred. Starts with a superior line of hogs that have been bred and raised to the most exacting standards. The very best of the best cuts are then carefully selected. The result is the highest-quality, most flavorful pork you can serve. Rack of Pork (934040 – 6/3 lb ave)

Boneless Center Cut Pork Loin (934030 – 3/6-7 lb ave)

Pork Loin Back Ribs (934050 – 15/2.25-2.5 lb ave)

St. Louis Style Ribs (934060 – 10/2.5-3 lb ave)

Steamship Leg of Pork (910280 – 1/20 lb)

Platinum Harvest Boneless Skinless Marinated Chicken Breast (977410 – 32/5 oz; 977420 – 26/6 oz; 979600 – 20/8 oz)

Sirloin Steak Beef Tips (915968 – 3/5 lb)

Endless Black Oak Smoked Sausage (910000 – 1/11 lb)

Gourmet Seafood & Crab Cake – 3 oz (927410 – 4/2.5 lb)

Stouffer’s Lasagna with Meat & Sauce (942170 – 4/96 oz)

Stouffer’s Vegetable Lasagna (942240 – 4/96 oz)

Stouffer’s Lean Cuisine Six Cheese Lasagna (950660 – 4/96 oz)

Precooked Lasagna Cheese Rollup (983560 – 1/10 lb)

Precooked Lasagna Cheese Sandwich – Half Pan (995360 – 14/17.15 oz)

R&F Radiatore Pasta (480690 – 2/10 lb)

R&F Gemelli Pasta (480710 – 2/10 lb)

Pasta should be one of your biggest profit items. It should have about a food cost of 25% or less. Are you selling enough to make a difference on your bottom line? If not, maybe you need to promote it more?

Are market prices hurting your bottom line? Are there market prices that you should take advantage of? These days, for example, pork can be considered a protein with great profit potential. For example, twin 4 ounce chops with a manga salsa could mean a $3.40 cost and retail at $10.99 for a 31% food cost – a $7.59 plate profit. Note that some restaurants may only be able to retail something like this at $9.99 and others could at anywhere from $12.99-$13.99.

Let’s say you have a 12 ounce ribeye with parmesan crusting and some sides. You already have $8.00-$9.00 into the meat. Tack on sides, and you’re looking at an $11 plate cost. Retail it for $24.99-$26.99 and that gives you a food cost of a whopping 40%. We can’t have that…or can we? Consider this. Your return is $14-16 per plate. A $9 hamburger will give you a $5-6 per plate profit. I would prefer to bring the profits from 100 steak dinners to the bank ($1,600) as opposed to 100 hamburgers ($600), wouldn’t you?

NOTE: If you want to sell steaks but want a lower retail price and food cost, consider a bonded bistro steak. This will give you a plate cost of approximately $7, retail for $18.99 and still bring in a profit of approximately $12.

Choice Bonded Bistro Steak (930216 – 27/6 oz; 930217 – 20/8 oz; 930218 – 16/10 oz)

2014 ISSUE 8 17

BONNIE DAVISMartin Bros. C-Store & Retail Sales & Marketing Consultant

WAYS TO

C O N V E N I E N C E

Jumbo Ring Donut (989200 – 72/2.5 oz)

Jumbo Cake Donut (989010 – 100/3 oz)

Jumbo Chocolate Cake Donut (989030 – 100/3 oz)

Twist Donut (997950 – 48/2.75 oz)

Cake Donut Hole (989160 – 440/.40 oz)

Traditional Cinnamon Roll Dough (985560 – 84/4 oz)

Supreme MuffinsApple Cinnamon Pecan Muffin (993930 – 24/4 oz)

Blueberry Crumb Cake Muffin (993940 – 24/4 oz)

Decadent Chocolate Chunk Muffin (993950 – 24/4 oz)

Triple Berry Whole Grain Muffin (993960 – 24/4 oz)

Original Angel Food Muffin (998440 – 24/2 oz)

Strawberry Angel Food Muffin (998450 – 24/2 oz)

Lemon Angel Food Muffin (998430 – 24/2 oz)

Decadent Cookie Dough 80/4.5 oz

Reese’s Peanut Butter Cookie Dough (90535228)

Triple Chocolate Cookie Dough (90535276)

S’mores Cookie Dough(90535397)

Yogurt Muffins 12/6 ozFrench Toast (906460)

Pistachio (906530)

Blueberry Crumb (906540)

Chocolate Cream Cheese (906560)

Mountain Triple Berry (906570)

Homestyle Cookie Dough 180/2 oz

Monster Cookie Dough (993840)

Chocolate Chip with M&M’s Cookie Dough (980820)

White Chunk Macadamia Cookie Dough (989500)

Bistro Collection Double Chocolate Decadence Brownie(997380 – 4/55 oz)

Bistro Collection Salted Caramel Brownie withPretzel Crust (997390 – 4/54 oz)

Iced Fudge Nut Brownie (984690 – 3/80 oz)

Bakery Items

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Bakery products are usually considered impulse buys, which means that most customers stopped for gas and/or entered the store without the intention to buy a cookie, for instance. These impulse buys can add profits to your bottom line, with profit margins averaging about 50%.

Below are six ways to move more bakery items and profit through the “baked goods impulse”:

PROFIT THROUGH IMPULSE WITH

1 Choose from a wide variety of bakery items, such as donuts, cookies and brownies, which can be sold at all hours of the day.

Create price promotions, such as buy two items, get one free, to ensure that all items are sold each day.

Offer a new bakery item and coffee product for a special price, which will help introduce new items to customers as well as increase your chances of repeat sales.

Promote your baked goods on pump toppers.

Place baked good displays beside the cash register. It’s a great impulse location because customers must stop there to pay, and they usually have some time to look around while they wait for the cashier.

Bake warm cinnamon rolls in the mornings and warm chocolate chip cookies in the afternoon. If appearance and/or price alone don’t get them, the smell surely will.

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The Appetizer AdvantageTrusted Brand Feature: McCain

H O T D I S H !

What’s the “appetizer advantage”? Appetizers can help you grow sales and profit! Appetizers rank #1 as a “best seller” food item among restaurant operators.1 And when they sell, appetizers build check averages and have the ability to drive new traffic and increase visit frequency.

1 R&I Menu Census, 1999

SELL TO PROFITSo, how can you sell more appetizers and thus increase profits? Market your appetizers. Motivate people to come in to buy your appetizers. Use the power of suggestion to influence people dining in your restaurant to buy appetizers. And how do you do all of this? Here are some suggestions: • Shareable Appetizer Combos • Appetizer Specials • Social Media Marketing • Menu Descriptions • Tabletop Merchandising • Wait Staff Suggestions

POPPERS WITH ADVANTAGECream Cheese Breaded Stuffed Jalapeños (961650 – 4/4 lb; 961810 – 6/2 lb)

Cheddar Cheese Breaded Stuffed Jalapeños (90409519 – 4/4 lb; 90409529 – 6/2 lb)

Red Hot Chile Cream Cheese Breaded Stuffed Jalapeños (90409521 – 4/4 lb)

Cheddar Cheese & Jalapeño Bites (90409503 – 6/2.5 lb)

Fiesta Bold Cream Cheese Breaded Stuffed Jalapeños (946560 – 2/4 lb)

Visit www.mccainusafoodservice.com or ask your sales representative for more information about some of the tools and resources available for you to take advantage of appetizers!

CALCULATE THE POTENTIALSo, why build check averages, new traffic and more visits? Of course – because it adds sales and profits! How much profit? Well, if you sell an order of Poppers to every table of four, for instance, you’re talking raising sales by about $1 per person. Put a dollar sign next to the number of customers that visit your restaurant in a year and that adds up! Even if you only sell an order to every other table or every tenth table, the profits add up. The “appetizer bottom line” is that you can use appetizer sales as a way to focus on making more money rather than on saving money.

2014 ISSUE 8 19

PRODUCTrebatesMartin Bros. tracks these rebates and more for you. For a complete list and extended information on tracked rebates, go to www.MartinsMart.com and click on “Coupons” under “Products”.

Fruit

Order 2 cases and your second is free!

Chef-Ready Fruit Purees Pineapple (572730)Mango (572740)Raspberry (572750)

Fruit Squish’ems Apple (572760)Apple Strawberry (572770)

Dole Fruit Bowls in 100% Juice Pineapple Tidbits (572210)Tropical Fruit (572310)Mixed Fruit (572610)Mandarin Oranges (572640)Diced Peaches (572710)Diced Pears (572720)Offers valid 7/1/2014 - 12/31/2014.

Simple Signatures Premium Mac & Cheese (952470)

Buy a case, get a case free! Offer valid 6/1/2014 - 12/31/2014.

Brilliant Beginnings Mashed (603010)

Buy two, get one free! Offer valid 3/1/2014 - 12/31/2014.

Golden Dipt Pre-DipFeaturing Buttermilk Pre-Dip Batter Mix (415010)When you purchase one case, your second case is free!

Kerry Golden Dipt Chicken CoatingsFeaturing Crispy Seasoned Chicken Fry (415188)When you order one case, your second case is on the house!

Offers valid 1/1/2014 - 12/31/2014.

Grey Poupon Rouge (561730 – 6/24 oz)

Cabernet Sauvignon and Blackberry Dijon Mustard Create elegantly innovative dips, marinades, glazes, sauces, dressings and more…all with the up-charge power of Grey Poupon. Great recipes are available at www.kraftfoodservice.com!

Save $15 per case! Maximum total cases 5.

Offer valid 6/3/2014 - 10/31/2014.

Horseradish Cheddar Readi-Pac Cheese Slices (903850 – 8/1.5 lb)

Earn $3 per case! Minimum total cases 3. Maximum total cases 15.

Offer valid 3/1/2014 - 9/30/2014.

Minor’s Latin Flavor ConcentratesPurchase one case and receive reimbursement for the cost of that case! Offer valid 4/1/2014 - 9/30/2014.

Fire Roasted Jalapeño (90578472)Fire Roasted Poblano (90578473)Red Chile Adobo (90578471)Uncle Ben’s Rice

Pick a product - try it free! Tracking 6/1/2014 - 10/31/2014.

Ask your sales representative for product information.

Smokehouse 220 Barbecue SaucesBuy one, get one offer! Offer valid 5/1/2014 - 9/30/2014.

Sweet & Spicy (631800)Applewood Smoked Bacon (631810 )Honey Bourbon (631820)

H O T D I S H !

FREE CASE REBATES

FEATURED NEW ITEMS WITH REBATES

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Featured New Item

NEWitems

H O T D I S H !

Legendary reputation. Genetically superior. Guest preferred. Starts with a superior line of hogs that have been bred and raised to the most exacting standards. The very best of the best cuts are then carefully selected. The result is the highest-quality, most flavorful pork you can serve.

Rack of Pork (934040 – 6/3 lb ave)Boneless Center Cut Pork Loin (934030 – 3/6-7 lb ave)Pork Loin Back Ribs (934050 – 15/2.25-2.5 lb ave)St. Louis Style Ribs (934060 – 10/2.5-3 lb ave)Steamship Leg of Pork (910280 – 1/20 lb)

Lamb’s Seasoned Seashore-Style Straight Cut Skin-On Fries

A unique thick-cut fry coated with a batter that’s seasoned with sea salt, cracked black pepper and garlic. (963790 – 6/5 lb)

White Wheat Oven-Fired Flatbread – 9 in Square (906420 – 80/6 oz)

Simply Chex Xtreme Habanero Lime (741370 – 60/.92 oz)

Sweet Potato Crusted Whole Grain Alaskan Pollock Sticks (927880 – 4/5 lb)

Eggo Bites Maple Mini Pancakes

(908030 – 72/3.03 oz)

DURoC Pork

Put the Pollock Sticks inside a tortilla for a unique Quesadilla!2014 ISSUE 8 21

EQUIPMENTANDSUPPLIES

Fresh 100 (010680) A clinging, hospital-grade, non-acid disinfectant/cleaner for all restroom surfaces.

950 Bowl Cleaner (023760)

A thickened 9.5% hydrochloric acid cleaner that removes mineral scale, rust and uric acid deposits.

Phos-Clean (091830)

A clinging formula that contains 20% phosphoric acid and works well on stubborn deposits without damaging surfaces or chrome.

2300 Bowl Cleaner (023750)

A 23% hydrochloric acid cleaner for stubborn problems in toilets and urinals.

Culture of CleanTrusted Brand Feature: Multi-Clean

What is the perception created amongst your staff about the value of cleaning and its relative importance at your establishment or facility? This perception may be called the “Culture of Clean”. Like the political spectrum, the culture of clean within any facility ranges from proactive on one end to reactive on the other.

PROACTIVE• A focus on preventing surfaces from getting dirty.

• The purpose of cleaning is to preserve facility assets and maintain a clean appearance as well as the health of building occupants.

• Maintenance frequency is tied to traffic levels.

• Facility appearance is consistently clean.

• Cleaning is viewed as an investment in facilities and one that protects the health, well-being and morale of building occupants.

REACTIVE• Wait until surfaces become dirty before cleaning.

• Cleaning is done only for the sake of appearance.

• Facility appearance is highly inconsistent.

• Treat all surfaces the same, regardless of traffic.

• Cleaning is viewed as an expense that can be cut with little or no consequence.

WHERE DO YOU SIT? Based upon today’s budget realities, while a proactive culture is desired, it can be difficult to achieve with limited staff. Chances are you may sit somewhere on the spectrum, but the push needs to be toward the proactive end of the spectrum. A proactive culture may seem more expensive, but it is far less expensive in the long run than a reactive one.

Rubbermaid Web Foot® Shrinkless® Wet Mop• The ultimate, launderable

wet mop.

• Contains antimicrobial product protection, which inhibits the growth of bacteria that cause odors and stains.

• 4-ply, balanced blend of cotton and synthetic yarn withstands repeated launderings without shrinkage.

• Looped ends and tailbanding reduce tangling for like-new performance after every laundering.

1” Narrow Headband – fits handles 052030,

052020, 023340, 092615 or 092610

Medium White (030421)

Medium Blue (041181)

Medium Green (041191)

Large White (030431)

5” Wide Headband – fits handle 023310

Medium White (030451)

Medium Blue (041151)

Medium Green (041161)

Large White (030461)

Urine Remover (019980)

Breaks down urine to eliminate odors and remove stains with the cleaning power of hydrogen peroxide. Use on porous grout, carpet, mattresses and more. Great for feces, blood, vomit, pet stains and laundry pre-treatment.

Maxi-Angler Broom (handle included) (061500)

The angled bristles make it easy to get under cabinets and around furniture. It has a 13” wide sweeping path and is 51” in overall length. Polystyrene bristles with vinyl coated aluminum handle.

Stainless Steel Cleaner (029630)

Unrivaled water-based formula effortlessly deep cleans, polishes and protects stainless steel without any fumes. Will not leave streaks, hazing or oily residue behind. Protects against water spots and finger prints. Excellent on other metal surfaces such as aluminum, brass, chrome, copper, zinc, silver and mild steel.

Preference Kitchen Roll Towels (801300) (812150)

These 2-ply perforated roll towels offer lasting strength and exceptional absorbency. Ideal for cleaning and wiping in foodservice, healthcare, labs and clinic settings.

Quarter Size Aluminum Sheet Pan with Plastic Cover (231130)

Rustic Hideaway Placemat (804100 – 1000 ct)

Quarter Size Aluminum Cake Pan with Plastic Cover (231160)

Autumn Awe Combo Pack – Placemats & Napkins (804618 – 250 ct)

Half Size Aluminum Sheet Pan with Plastic Cover (231140)

Autumn Days Multipack Placemats (883020 – 1000 ct)

Aluminum Pie Pan with Plastic Cover (231170)

Clinging Grill & Oven Cleaner (170448)

Ready-to-use viscous cleaner that penetrates baked-on greasy soils to make cleaning oven walls easy. Safe on iron grills, chrome and stainless surfaces. For best results, use on a warm grill or oven. Do not use on aluminum.

Fall Favorites

Kitchen

23 gal Slim Jim Container (020155)

Venting channels in the container make removing liners easier. Can liner cinches on handles keep liners in place. Space-saving profile fits virtually anywhere.


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Stainless Steel Cleaner (029630)

Unrivaled water-based formula effortlessly deep cleans, polishes and protects stainless steel without any fumes. Will not leave streaks, hazing or oily residue behind. Protects against water spots and finger prints. Excellent on other metal surfaces such as aluminum, brass, chrome, copper, zinc, silver and mild steel.

Preference Kitchen Roll Towels (801300) (812150)

These 2-ply perforated roll towels offer lasting strength and exceptional absorbency. Ideal for cleaning and wiping in foodservice, healthcare, labs and clinic settings.

Quarter Size Aluminum Sheet Pan with Plastic Cover (231130)

Rustic Hideaway Placemat (804100 – 1000 ct)

Quarter Size Aluminum Cake Pan with Plastic Cover (231160)

Autumn Awe Combo Pack – Placemats & Napkins (804618 – 250 ct)

Half Size Aluminum Sheet Pan with Plastic Cover (231140)

Autumn Days Multipack Placemats (883020 – 1000 ct)

Aluminum Pie Pan with Plastic Cover (231170)

Clinging Grill & Oven Cleaner (170448)

Ready-to-use viscous cleaner that penetrates baked-on greasy soils to make cleaning oven walls easy. Safe on iron grills, chrome and stainless surfaces. For best results, use on a warm grill or oven. Do not use on aluminum.

Fall Favorites

Kitchen

23 gal Slim Jim Container (020155)

Venting channels in the container make removing liners easier. Can liner cinches on handles keep liners in place. Space-saving profile fits virtually anywhere.


2014 ISSUE 8 23

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EQUIPMENTANDSUPPLIESEQUIPMENTANDSUPPLIES

HEPAAll About

Vacuums with HEPA

CarpetMaster 212 – 12 inch (072790)

CarpetMaster 215 – 15 inch (072800)

– On-board crevice and upholstery tools

– Bag indicator light

– Light handle weight

CV 30 – 12 inch (072630)

– Ease of service

– Ergonomic design

Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager

Q: What is HEPA?

A: HEPA, or high-efficiency particulate air, is a type of air filtration. It is designed to help contain fine particulate matter and dust, contributing towards improved indoor air quality.

Q: Where do you find HEPA filtration?

A: You can find HEPA filtration in many places, including aircraft, hospitals and vacuums.

Q: Who benefits from HEPA?

A: Everyone benefits from improved indoor air quality. However, hospitals and healthcare facilities especially do so, as many patients and residents are battling illnesses and health issues that make indoor air quality an important factor in their overall health and well-being.

Q: When do I change the filter?

A: There are a number of factors that can contribute to how long HEPA filters last. Items affecting the filter include frequency of use (daily, weekly, monthly) and what is being vacuumed up (hair, large items, etc.). As a general rule of thumb, you should change the HEPA filter on your vacuum every six months. You can use daylight saving time as a reminder. However, if it seems like you might need to change it sooner than six months, do so. A clogged HEPA filter cartridge can negatively impact vacuum performance and indoor air quality.

CK 14/1 Pro – 14 inch (072421)

– CRI SOA Silver Approval, meeting LEED standards

– No-tool brush and belt replacement

– Telescopic wand that has up to 30% longer reach than the competition

Pac-Vac 6 – 6 qt (072671)

Pac-Vac 10 – 10 qt (072401)

– Patented Aircomfort harness technology, reducing wearer perspiration by up to 25% over closed-back systems

– Five unique harness adjustments for an individualized and secure fit

– Light weight and ergonomic

– Four-level filtration system, including HEPA Go to www.generalmillscf.com/recipecontest for complete contest information.

Use at least one ingredient in your recipe from list of eligible products available at www.generalmillscf.com/recipecontest.

Enter as many original breakfast, entrée and/or dessert recipes as you’d like.

At General Mills Foodservice, we’re dedicated to supporting independent family dining restaurant owners like you.

Let’s give your one-of-a-kind neighborhood recipe the national recognition it deserves.

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Receive a rebate form via email at the end of each recipe submission. Product rebates of up to $20 are available.

YOU COULD WIN one of two $10,000 First Prizes or one $50,000 Grand Prize Package ($40,000 Cash Prize + $10,000 Donation to Local Charity).All entries must be received by September 30, 2014.

Is your one-of-a-kind recipe worthy of $50,000?

Bacon Biscuits Featuring: Gold Medal Biscuit Mix (90396166)

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Go to www.generalmillscf.com/recipecontest for complete contest information.

Use at least one ingredient in your recipe from list of eligible products available at www.generalmillscf.com/recipecontest.

Enter as many original breakfast, entrée and/or dessert recipes as you’d like.

At General Mills Foodservice, we’re dedicated to supporting independent family dining restaurant owners like you.

Let’s give your one-of-a-kind neighborhood recipe the national recognition it deserves.

1

2

3

4

Receive a rebate form via email at the end of each recipe submission. Product rebates of up to $20 are available.

YOU COULD WIN one of two $10,000 First Prizes or one $50,000 Grand Prize Package ($40,000 Cash Prize + $10,000 Donation to Local Charity).All entries must be received by September 30, 2014.

Is your one-of-a-kind recipe worthy of $50,000?

Bacon Biscuits Featuring: Gold Medal Biscuit Mix (90396166)

EVENTS

Upcoming

EVENTSWEBINARS

HealthcareNutrition

RestaurantMedical

HealthcareSchoolC-Store

WEBINARS

Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded key next to the event title to see if it pertains to you.

Traveling bus trip to Wisconsin including a Mississippi cruise on the La Crosse Queen and a visit to Warrens, Wisconsin, the Cranberry Capital of Wisconsin. Includes 6 hours of CEUs and a culinary competition.

Register by September 26

Learn more about Accountable Care Organizations (ACOs). What are they? How do they correlate with long term care facilities? What about HIPAA and cyber liability? Find answers to these questions and more…including an expert panel discussion around your important questions. Designed for all department heads – from CEOs and Administrators to Dietary Managers and Directors of Nursing.

Register by October 15

Learn how to minimize the risk of foodborne illness, how to comply with state codes, easy systems for setting up the flow of food and developing a workable cleaning schedule as well as techniques to lower food and labor costs through food safety.

Register by September 10

Ramada Inn205 W 4th StWaterloo, IA 50701

Sept20

Most Martin Bros. webinars and events can earn you CEUs! Register at:

www.martinsnet.com/events

Culinary Escapade

Survival Series: Creating Value Over VolumeSeries #1 – Aligning with ACOs

ServSafe Food Safety Class8:00 AM - 5:30 PM CST

Oct7-8

Oct29

Sept

17Practical Approaches to Employee MoraleErika Kramer & Julie Halfpop, RD, LD

1:30 PM - 2:30 PM CST

Oct

8Liberalized Diets: Letting Go of Therapeutic DietsLinda Roberts, MS, RD

1:30 PM - 2:30 PM CST

Park Place Event Centre at Pipac Centre on the Lake1521 Technology ParkwayCedar Falls, IA 50613

dish! - 2014 issue 8

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