dish - 2016 issue 5

Surf & Turf Burger | P 3

2016 • ISSUE FIVE

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

Visit www.martinsnet.com to discover the Martin Bros. difference!

BRANDS YOU TRUSTDelivering the brands you know and love.

TECHNOLOGY YOU EXPECTInnovative ways for you to place mobile orders, analyze profits and stay connected with your customers.

SERVICE YOU DESERVEValue-added tools and legendary customer service.

We define success differently.

Creating profitable businesses for our customers is our passion.

For over 75 years we have devoted our business to helping our customers grow their operations. We establish solid partnerships with our customers from day one. That partnership guides every decision we make.

We are a customer-centric, family and employee-owned operation with a strong mission to serve our customers with innovative solutions and superior performance by delivering the products, tools and service necessary to help you succeed.

Culinary Expertise

Educational Events

Menu Management

Nutritional Guidance

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16

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12SENIOR LIVING Smart Hiring & Retaining

HOT DISH! Summer Specials & New Items

EQUIPMENT & SUPPLIES Deep Cleaning & Upgrading

SCHOOLS Snacks, Fruits & Veggies

ONE INGREDIENT THREE WAYS Tyson Chicken Breast

CULINARY CONCEPTS Summer Menu Ideas

12

5 Hygiene Tips

Food Safety Topics

MARTIN BROS. DISTRIBUTING

EXECUTIVE VICE PRESIDENT Diane Chandler

DIRECTOR OF MERCHANDISING Jennifer Meinders

MARKETING MANAGER Angie Dark

VENDOR MARKETING COORDINATOR Krystle Kettman

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Rod Stewart, Vince Barkhoff

DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

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

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly, Angie Dark, Chase Murphy, Allyn Slack, Bill Pendry

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

Martin Bros. reserves the right to correct all printing errors.

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15 4Osso Buco Osso Buco School Updates Crabby Dog

10 Grilled Recipes

King Burger

MARTIN BROS. DISTRIBUTING

EXECUTIVE VICE PRESIDENT Diane Chandler

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

MARKETING MANAGER Angie Dark

VENDOR MARKETING COORDINATOR Krystle Kettman

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Vince Barkhoff

DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

MEDICAL SUPPLIES SPECIALISTS Deb Elings, Becky Eighmey

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

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly Angela Dark, Chase Murphy

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

Everyone’s getting ready to spring into summer! We’ve got you covered with 13 great new grilled recipe ideas – from burgers to hot dogs to chicken sandwiches – as well as ideas for deep cleaning and upgrading equipment and supplies in your establishment this time of year! Also in this issue, check out a great article and podcast about smart hiring and retaining…with some tips that you can use no matter what segment you work with in food service! Cheers to summer!

Krystle KettmanMANAGING [email protected]

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Martin Bros. reserves the right to correct all printing errors.

KICKIN’ CHICKEN SANDWICH IDEAS

SELL AT $11.99POTENTIAL PROFIT* $8.15

COST $3.84


COST $2.58

1 each Valley Meats Ultimate Burger – 3x1 (913700)1 each Rotella’s Butter Brioche Bun – 4.25 in (907250)3-5 each Aqua Star Tail-Off Peeled & Deveined Shrimp 16-20 ct (924410)As needed McCormick Cajun Seasoning (472171)

1 oz C.H. Robinson Shredded Lettuce – 1/4 in (360700)2 each Bix Tomato Slices (348109)1 oz Ventura Classic Gourmet® Select Tartar Sauce (630060)

1 each Valley Meats Ultimate Burger – 3x1 (913700)As needed McCormick Grill Mates® Montreal Steak® Seasoning (471181)1 each Rotella’s Kaiser Cornmeal Topped Bun 4 in (986010)

1 oz Sliced Ripe Olives (611570)1 oz Sliced Green Olives (611580)1 each Swiss Cheese Slice (901880)1 each C.H. Robinson Green Leaf Lettuce Fillet (360670)1 each Bix Tomato Slice (348109)

1. Season burger with salt and pepper, if desired. Cook.2. Toast bun. 3. Season shrimp with Cajun seasoning. Sauté. 4. Build burger with ingredients.

5. ServewithLambWestonHouseCuts®Skin-OnLattice Chips (953270) – 3 oz – seasoned with favorite seasoning –suchasgarlicsalt,blackpepperandgratedparmesan!

1. Season burger with Montreal seasoning. Cook.2. Toast bun. 3. Sauté olives. 4. Build burger with ingredients.

5. Serve with Lamb Weston LW Private Reserve® Steak House Fries (960900) – 5 oz – seasoned with favorite seasoning–suchasMcCormickLawry’s®Salt-FreeAll PurposeRecipeBlendSeasoning(472751)!

SURF & TURF BURGER

MIXED OLIVE & SWISS BURGER

4 BURGERS

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

2


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

1 each Valley Meats Ultimate Burger – 3x1 (913700)1 each Rotella’s Butter Brioche Bun – 4.25 in (907250)2-3 each Roland Quartered Artichoke Hearts (601340)4-5 strips Roland Fire Roasted Red Peppers (610450)6-8 each Bix Baby Spinach Leaves (361175)2 oz Garlic Herb Cream Cheese (see recipe)

1 each Valley Meats Ultimate Burger – 3x1 (913700)1 each Rotella’s Butter Brioche Bun – 4.25 in (907250)1-1/2 oz Hormel Skippy® Natural Creamy Peanut Butter (462320)1/2 each Wholesale Dole® Banana (375240), peeled, sliced in half2 each Smithfield Farmland Platinum Log Smoked Bacon Slices – 14/18 (929150), cooked, cut in half

1. Season burger with salt and pepper, if desired. Cook.2. Toast bun. 3. Sautéartichokesandredpeppers.4. MixGarlicHerbCreamCheeseingredientstogether.5. Build burger with ingredients. 6. ServewithHeinzChefFrancisco®ParmesanKale& Seared Italian Sausage Soup (951490) – 6 oz.

1. Season burger with salt and pepper, if desired. Cook.2. Toast bun. 3. Build burger with ingredients.4. Serve with Lamb Weston Sweet Things® Sweet Potato PlatterFries®(961598)–5oz–andsideofwarmed LyonsCaramelDesignerDessertSauce(771360)–1-1/2oz.

CALIFORNIAN BURGER

KING BURGER

1 lb Cream Cheese (903710)2 Tbsp McCormick Lawry’s® Salt-Free Garlic & Herb Seasoning (475601)

GARLIC HERB CREAM CHEESE: YIELD: 8


COST $3.94


COST $3.54

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEOWWW.YOUTUBE.COM/MARTINBROSDIST

2016 ISSUE FIVE 3


1 each Ball Park Beef Hot Dog – 5x1 (974770)As needed McCormick Celery Salt (472191)1 each Rotella’s White Whole Wheat Hot Dog Bun (991770)1 oz Capital City Green Pepper (361261) 1 oz Capital City Red Pepper (361251) 1 oz Fish Guys Crab Meat (368700)1-1/2 oz Onion Dill Mayo (see recipe)

1. Butterflyhotdog;grillandseasonwithcelerysalt.2. Toast bun.3. Juliennepeppers;sauté.4. Heatcrabmeat.5. MixOnionDillMayoingredientstogether.6. Buildhotdogwithingredients,exceptOnionDillMayo.7. Serve with Lamb Weston Stealth Fries® Shoestrings (960540) –5oz–seasonedwithfavoriteseasoning–suchasMcCormick OldBay®Seasoning(473001)!8. ServewithOnionDillMayo.

CRABBY DOG

16 oz Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390)1 Tbsp Lassonde Ruby Kist® Lemon Juice (733070)4 oz Capital City Medium Yellow Onion (361077), minced4 tsp McCormick Dill Weed (472301)

ONION DILL MAYO: YIELD: 10


COST $2.80

1 each Ball Park Beef Hot Dog – 5x1 (974770)1 each Rotella’s White Whole Wheat Hot Dog Bun (991770)1/4 cup ConAgra Libby’s® Chili Con Carne Without Beans (550490)1 oz Shredded Cheddar Cheese (900868)

6 slices Capital City Jalapeño Pepper (361280)1 oz Capital City Medium Yellow Onion (361077), diced3 oz Catallia Tri-Cut Corn Tortilla Chips (953380), friedAs needed McCormick Sriracha Seasoning (475771)

1. Grill hot dog.2. Toast bun.

3. Lightlydustfriedtortillachipswithsrirachaseasoning. Crush 1 oz for hot dog topping. Serve rest on the side. 4. Build hot dog with ingredients.

SOUTH OF THE BORDER DOG


COST $1.97

HOT DOGS

4


COST $1.95



1 each Ball Park Beef Hot Dog – 5x1 (974770)1 each Rotella’s White Whole Wheat Hot Dog Bun (991770)2 each Hillshire Smoked Ham Slices (931290)1 each Swiss Cheese Slice (901880)

1 each Ball Park Beef Hot Dog – 5x1 (974770)1 each Rotella’s White Whole Wheat Hot Dog Bun (991770)1 each Smithfield Farmland Platinum Log Smoked Bacon Slice – 14/18 (929150), cooked, chopped1 oz C.H. Robinson Shredded Lettuce – 1/4 in (360700)2 wedges Capital City Tomato (362012)1 oz Jalapeño Mustard (see recipe)

1. Butterflyhotdog;grill.2. Toast bun.3. Heat ham.4. Placegrilled,butterfliedhotdogintoastedbun. Topwithheatedham.Meltcheeseovertop.5. Serve with Lamb Weston House Cuts® Skin-On LatticeChips(953270)–3oz–seasonedwith favoriteseasoning–suchasgarlicsalt,blackpepper andgratedparmesan!

1. Butterflyhotdog;grill.2. Toast bun.3. Mix Jalapeño Mustard ingredients together.4. Build hot dog with ingredients.5. Serve with Lamb Weston Stealth Fries® Shoestrings (960540) – 5 oz.

HAM IT UP DOG

BLT DOG


COST $1.98

8 oz Heinz Yellow Mustard (561250)3 oz Capital City Jalapeño Pepper (361280), finely chopped3-5 dashes McIlhenny Tabasco® Sauce (560481)

JALAPENO MUSTARD: YIELD: 8

2016 ISSUE FIVE 5

1 each Ball Park Beef Hot Dog – 5x1 (974770)1 each Rotella’s White Whole Wheat Hot Dog Bun (991770)1 each Hillshire Smoked Ham Slice (931290), julienned

1 each Smithfield Farmland Platinum Log Smoked Bacon Slice – 14/18 (929150), cooked, chopped2 oz Pineapple Tidbits (753240), drained1 oz Feather Shredded Mozzarella Cheese (901028)

1 each Ball Park Beef Hot Dog – 5x1 (974770)1 each Rotella’s White Whole Wheat Hot Dog Bun (991770)2 oz Seneca Sauerkraut (603200), well-drained/juice squeezed out1 each Swiss Cheese Slice (901880)1 oz Ventura Classic Gourmet® Bistro Thousand Island Dressing (630658)

1. Butterflyhotdog;grill.2. Toast bun.3. Placegrilled,butterfliedhotdogintoastedbun. Topwithjuliennedham,cookedandchoppedbaconand pineapple.Meltcheeseovertop.4. Serve with Lamb Weston Sweet Things® Sweet Potato PlatterFries®(961598)–5oz.

1. Butterflyhotdog;grill.2. Toast bun.3. Placegrilled,butterfliedhotdogintoastedbun.Topwith well-drainedsauerkraut.Meltcheeseover.Drizzle dressing over top. 4. ServewithLambWestonHouseCuts®Skin-OnLattice Chips (953270) – 3 oz – seasoned with favorite seasoning –suchasgarlicsalt,blackpepperandgratedparmesan– andoneHeinzKosherPickleSpear(610110).

HAWAIIAN DOG

REUBEN DOG


COST $2.53


COST $1.94



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

MAUI® FRUIT BLENDS (6/46 oz)

Banana (730548) $43.99

Mango (730568) $44.99

Strawberry (730608) $47.99

Raspberry (730618) $59.99

BEEF PATTIESUltimate Beef Patty – 2x1

(913690 – 1/10 lb) $32.95

Ultimate Beef Patty – 4x1 (913710 – 1/10 lb) $32.95

Summer Kick-Off Specials & New ItemsPricing valid through May 31, 2016.

See the speedy ice cream that’s revolutionizing food service!Quick Blend® Vanilla Ice Cream (990890)

BREAKFAST SAUSAGEMild Sausage Patty –

Fully Cooked (914470 – 108/1.5 oz) $23.75

Mild Skinless Sausage Link – Fully Cooked

(915918 – 200/.8 oz) $26.95

HOT DOGSHot Dog – 10 in

(917080 – 1/10 lb) $27.50

Hot Dog – 4x1

(917400 – 1/10 lb) $18.50

FILLED PASTABreaded Caprese Mezzaluna

(907640 – 1/240 ct) $41.99

Cheese Sacchetti (907650 – 1/210 ct) $20.99

Prosciutto, Mortadella & Speck Casoncelli

(907660 – 1/365 ct) $39.99

Shoestring – 1/4 in – B Grade

(965730 – 6/6 lb) $24.99

Stouffer’s® Escalloped Apples (942330 – 4/72 oz) $41.99

MAYONNAISEMayonnaise – Plastic

(630750 – 4/1 gal) $67.99

Mayonnaise – Squeeze Bottle (631288 – 12/20 oz) $55.99

youtube.com/martinbrosdist

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

H O T D I S H !

Sweet Pepper Slaw (909730 – 2/5 lb) $24.49Sweet and sour coleslaw packed with red,

yellow, orange and green bell peppers.

Smoked Gouda Pasta Salad (909740 – 2/5 lb) $27.49

A rich, savory dressing complements this radiatore pasta made with bacon, water chestnuts, green onions and smoked Gouda cheese.

Spring Salad (905505 – 2/5 lb) $22.99Ridged small pasta shells, shredded carrots,

crinkle-cut green bell peppers, diced cucumbers and onions in a flavorful mayo-based dressing.

Cucumber ‘N’ Onion Salad (348165 – 2/5 lb) $28.49

Crinkle-cut cucumbers with onions in a vinaigrette dressing.

Deli Fresh Macaroni Salad (905308 – 2/11 lb) $39.99

A basic elbow macaroni salad with a rich, creamy dressing, peas, dill relish and cheddar cheese.

Deli Fresh Potato Salad (905298 – 2/12 lb) $42.49A basic potato salad made with a salad

dressing and mustard base.

Deli Fresh Coleslaw (905280 – 2/11 lb) $38.49Shredded cabbage and carrots in a

mayonnaise and salad dressing base.

Steakhouse Potato Salad (905668 – 2/5 lb) $21.99Diced skin-on red potatoes, sour cream, mayonnaise, sweet relish, onions, bacon

and just the right amount of spices.

Steakhouse Coleslaw (905708 – 2/4 lb) $19.99A hearty coleslaw made with chopped

cabbage, shredded carrots, green bell peppers and celery seed in a creamy dressing.

Steakhouse Baked Beans (361585 – 4/5 lb) $39.99Beans with chunks of beef slow-cooked in tangy barbeque sauce.

Gourmet Macaroni & Cheese (361595 – 4/5 lb) $34.49

A rich, creamy white sauce made with Monterey Jack, cheddar, pepper jack, provolone and

Asiago cheeses coats mini penne pasta in this deliciously upscale macaroni and cheese.

Premium Mashed Potatoes (361570 – 4/5 lb) $27.99

Made with real russet potatoes, whole milk, butter and cream.

Strawberry Greek Yogurt Parfait Salad (905795 – 2/5 lb) $19.49

Cubed strawberry gelatin gently blended with strawberry-flavored Greek yogurt.

Strawberry Surprise Salad (905160 – 2/3 lb) $20.99

A refreshing dessert salad made with whipped topping and real strawberries.

Hawaiian Ambrosia Salad (905357 – 2/3 lb) $20.99Made with shredded coconut, pineapple,

mini marshmallows, vanilla pudding mix and whipped topping.

Cookies ‘N’ Crème Salad (905350 – 2/3 lb) $19.49Chocolate cookies, whipped topping, real

cream cheese and vanilla pudding.

Original Potato Salad (905300 – 2/13 lb) $55.99Potatoes, salad dressing, eggs and just the right amount of mustard.

Summer Fresh Pasta Salad (905142 – 2/5 lb) $25.99A combination of rainbow rotini pasta, carrots, onions, green bell peppers and cucumbers in a sweet, creamy dressing.

Pasta Italiano (905210 – 2/5 lb) $23.99A sweet vinegar and oil based salad made with rotini pasta, black olives and red bell peppers.

NEW!

NEW!

H O T D I S H !

Discover the Martin Bros. difference! www.martinsnet.com

BAR SUPPLIES

REBATES

Beer Tap Plugs (90554803 – 1/5 ct)

$13.13

Bar Mat (293224 – 1/24 ct)

$137.04

Clear Shelf Liner - 24 in Wide

(213220 – 1/40 ft)$49.88

Paring Knife (250215 – 1/3.5 in)

$7.34

Scalloped Paring Knife (250240 – 1/3.5 in)

$7.50

Garnish Container with Dome - 6 Compartment

(90430758 – 1/each) $43.97

Cutting Board - 6x9 in (268382 – 1/6 ct)

$40.70

Complete Comfort Mat - No Holes

(092124 – 1/3x5 ft) $125.66

Beverage Napkin - 9x9 in 1-Ply(815240 – 8/500 ct)

$15.21

Terry Bar Towel (270165 – 12/15x20 in)

$11.33

Waffle Weave Bar Towel (270260 – 12/18x18 in)

$16.14

Rubber Mat (90531742 – 1/1 ct)

$6.42

Condiment Dispenser (90380946 – 1/3 qt)

$103.81

Pitcher (023520 – 1/60 oz) $9.38 (023670 – 1/48 oz) $8.91(023690 – 1/32 oz) $8.44

Beer Clean 3rd Tank Sanitizer

(017720 –100/packs) $27.53

Liquor Free Flow Pourer (90380488 – 1/12 each)

$11.47

Beer Clean Low Suds Glass Cleaner (017710 – 100/packs)

$29.87

Anti-Fatigue Mat with Holes & Bevel (045460 – 1/3x5 ft)

$45.71

Beer Clean Manual Glass Cleaner (017700 – 100/packs)

$28.12

Quaternary Sanitizer - RTU FCS

(013528 – 6/1 qt)$27.02

UP TO $350!

Brilliant Beginnings® Mashed & Golden Grill®

Hashbrowns RebatesOffers valid through 8/31/2016.

UP TO $2,000!

Summer, Core Products, Bonici® Crust & New

Products RebatesOffers valid through 9/30/2016.

UP TO $350!

Summer & Log Smoked Bacon Rebates

Offers valid through 6/30/2016.

Blackout CupcakeDark chocolate cupcake topped with chocolate cream cheese icing.909430 - 4/8 ct/3.4 oz

Red Velvet Cupcake Southern-style red velvet cupcake topped with rich cream cheese icing.909440 - 4/8 ct/3.25 oz

Vanilla Bean Cupcake Moist vanilla bean cupcake topped with Tahitian vanilla bean icing.909450 - 4/8 ct/3.2 oz

Sweet Pepper Slaw Beautiful and refreshing, this sweet and sour coleslaw is packed with red, yellow, orange and green bell peppers.909730 - 2/5 lb

Fuse™ Burgers 2/5 lb

999730 - Turkey & Brown Rice Patty - 4 oz - Fully CookedAll natural ground turkey, whole grain brown rice, spinach, roasted onion, celery, dried cherries and all natural seasonings.

964810 - Chicken & Quinoa Patty - 4 oz - Fully CookedAll natural lean ground chicken, whole grain quinoa, kale, crimini mushrooms and ginger.

Lyons Maui® Fruit Blends Shelf Stable - Loads of premium, real fruit in puree for the ideal solution for bartenders looking to serve the best...without the inconvenience of frozen mixes. Also great in recipes! Proprietary aseptic processing results in fresh fruit flavor and extraordinary color. 6/46 oz730578 - Lemon Ice730598 - Peach730618 - Raspberry730628 - Piña Colada730638 - Margarita730648 - Strawberry Banana730608 - Strawberry730548 - Banana730678 - Wild Berry730568 - Mango

Shelf-Stable, Great-Tasting Nutritional Shakes

8 oz provides 500 kcal & 23 g protein

Chocolate (431060)Vanilla (431050)Cappuccino (431070)

High-calorie, high-protein supplements to help improve nutritional value of clear liquid diets. Fat-free, fruit-flavored beverages that offer an alternative to creamy, milk-like supplements. Simply thaw, open, pour and serve.

200 calories & 6 g protein

Orange (343520)Cranberry (343510)White Grape (577230)

Mighty Shakes® II (27/8.45 oz)

206 Nutritional Juice Drinks (50/6 oz)

Heinz Escalon Cristoforo Colombo® Whole Peeled Pear Tomatoes in Juice with Basil552120 - 6/#10

Franklin Street Bakery Large Sliced Egg Hamburger Bun 964840 - 6/12 ct

Cambro Lido™ Clear Graduated Plastic Tumblers & Lids for Healthcare Classic diamond point design tumblers that provide the look of glass without the associated risks of glass. High impact resistant. Featuring 2 ounce increments from the top down for convenient measurement and recording of liquid intake.

860150 - 36/6 oz300442 - Lid for 860150 - 1/1000 ct

860160 - 36/9 oz90501194 - Lid for 860160 - 1/1000 ct

Kent Dole® Soft Serve Mix A dry soft serve mix that makes it fast and easy to whip up healthy treats with a variety of dairy-free real fruit flavors. 4/4.5 lb712940 - Strawberry712950 - Lemon

NEW ITEMS

FEATURED ITEMS

H O T D I S H !

NEW!

Smoked Gouda Pasta A rich, savory dressing complements this radiatore pasta salad made with bacon, crunchy water chestnuts, green onions and a delicious smoked Gouda cheese.909740 - 2/5 lb

Kellogg’s Special K® Chewy Nut Bars72/1.16 oz415520 - Chocolate Almond415590 - Cranberry Almond

Brioche Hamburger Bun Dough 909470 - 170/2.75 oz

Whole Wheat Flatbread 909500 - 96/2.7 oz

Rich ‘N Easy French Toast Batter 909480 - 12/2 lb

Creme Brulee Mix 909490 - 12/32 oz

Sweet Middles Cookies Sweet cookies on the outside. Sweet filling in the middle. 9/6 ct/1.2 oz909510 - Carrot Cake909520 - Chocolate909530 - Creme Brulee909540 - Oatmeal Raisin

sweet middlesYOUR FAVORITE DESSERT

in a bite size treat

mini desserts available in 4 varieties!To learn more about Rich’s product line, contact your sales representative or visit www.richsfoodservice.com

SAVE UP TO $300PURCHASE AND MENU PERDUE® TURKEY AND

SAVE UP TO $300!

OFFER GOOD THRU AUGUST 31, 2016For complete details and to participate, visit

PerdueFoodservice.com/PerdueTurkey

FREE MERCHANDISING Server Buttons Social Media Guide Server Training Cards Menu Language Customizable Table Tents Customizable Posters

Earn up to a $300 rebate for purchasing at least 15 cases of PERDUE®

Turkey Products and submitting proof of PERDUE® Turkey menu mentions.

TASTE THE DIFFERENCE

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An All-Vegetarian-Fed Diet

No Animal By-Products

Share the benefits of serving high-quality turkey.

PerdueFoodservice.com/PerdueTurkey

All PERDUE® Turkey Products are 100% free of antibiotics

and qualify for this promotion.Ask your sales representative for more information.

1 each Tyson Marinated Butterflied Boneless Skinless Chicken Breast (972750)1 each Baker Boy Sliced Focaccia Square (342864)1 oz Ventura Smokehouse 220® Applewood Smoked Bacon Barbecue Sauce (631810)1 each Cheddar Cheese Slice (900000)

1 each Smithfield Farmland Platinum Log Smoked Bacon Slice – 14/18 (929150), cooked, chopped1 oz C.H. Robinson Shredded Lettuce – 1/4 in (360700)3-4 slices Capital City Medium Yellow Onion (361077), julienned3-4 slices Capital City Tomato (362012), julienned

1. Grill chicken. 2. Toast bun.3. Brush grilled chicken with barbecue sauce. Top with cheese; melt. Top with bacon. 4. Finish building sandwich.

5. Serve with Lamb Weston LW Private Reserve® Steak House Fries (960900) – 5 oz – seasoned with favorite seasoning – such as McCormick Lawry’s® Salt-Free All Purpose Recipe Blend Seasoning (472751) – and one Heinz Kosher Pickle Spear (610110).

COWBOY CHICKEN SANDWICH


1


COST $3.58

CHICKEN THREEsandwich ways

Marinated Butterflied Boneless Skinless Chicken Breast

(972750 – 20/8 oz)

12


COST $4.01

3

1 each Tyson Marinated Butterflied Boneless Skinless Chicken Breast (972750)1 each Baker Boy Sliced Focaccia Square (342864)1 oz French’s Frank’s® RedHot® Sauce (560770)1 each Pepper Jack Cheese Slice (900010)

1 oz C.H. Robinson Shredded Lettuce – 1/4 in (360700)2 each Bix Tomato Slices (348109)2 each McCain Anchor® Poppers™ Cream Cheese Breaded Stuffed Jalapeños (961810), prepared1 oz Chipotle Mayo (see recipe)

1. Grill chicken. 2. Toast bun.3. Brush grilled chicken with hot sauce.4. Blend Chipotle Mayo ingredients together in food processor.

5. Build sandwich. 6. Serve with McCain Moore’s® Vidalia® BatteredOnionRings(946610)–6oz.

KICKIN’ CHICKEN SANDWICH

1 qt Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390)

7 oz Roland Chipotle Peppers in Adobo Sauce (561180)2 tsp Lassonde Ruby Kist® Lemon Juice (733070)

CHIPOTLE MAYO: YIELD: 32

1 each Tyson Marinated Butterflied Boneless Skinless Chicken Breast (972750)1 each Baker Boy Sliced Focaccia Square (342864)1/4 each Wholesale Granny Smith Apple (370771), sliced

1/4 each Wholesale Pear (377670), sliced1 oz Knouse Musselman’s® Apple Butter (750160)1 oz Bix Baby Spinach Leaves (361175), sautéed with stems removed

1. Grill chicken.2. Toast bun. 3. Grill apple and pear slices.

4. Build sandwich. 5. Serve with Lamb Weston Sweet Things® SweetPotatoPlatterFries®(961598)–5oz.

APPLE PEAR CHICKEN SANDWICH


COST $3.87 2


1 INGREDIENT • 3 WAYS

2016 ISSUE FIVE 13

Use the power of word of mouth. For example, consider asking your most reliable, hard-working employees to recommend people they know who would be a good fit.

Be clear. Whether you post your open position on internet sites, in newspapers or with “help wanted” signs, make sure you include an accurate description of qualities you desire. For example, consider using phrases like “team player”, “excellent interpersonal skills”, “passion for service” and “help to enrich the lives of our customers”. Also, don’t sugarcoat the position. Consider including descriptors such as “fast-paced work environment”, “we operate seven days per week” and “rotating weekends and holidays”.

Screen applicants with a “pre-interview” quiz. Consider sending applicants a short 20-question quiz on basic kitchen terminology, food safety and customer service scenarios. The main point here is to be able to eliminate anyone who is unable to spend a few minutes answering the simple questions. A person with a great work ethic will always be diligent enough to spend the time answering questions.

Avoid asking “yes” or “no” questions during the interview. For example, avoid asking if he/she has experience working with elderly customers. Instead, ask the person to describe any experience he/she has had working with elderly customers.

Hire a balance of people. It’s key to have different levels of maturity, age, talent, personality and experience to build a well-rounded and complete team.

Setup an orientation program that gets your new hires excited and prepared for their new position. Want help putting a program together or freshening up your current program? Check out the Dietary 101 Foodservice Orientation Kit from Martin Bros.!

Retain your great team. Provide them with opportunities for growth and development. Give them coaching and feedback. Let them know what they do well and give suggestions for improvement. Looking for a good way to do these things? Check out the “Please Pass the Problems” and “Please Pass the Compliments” game from Martin Bros. to get your team involved and inspired!

Christy Edwards, RDN, CDMartin Bros. Marketing DietitianSMART

HIRING & RETAINING7

TIPS

The food service industry employs one of the largest workforce segments in the United States. But, how do you find and retain the right employee for your business? Consider these hiring tips:

HEAR Tips for hiring & retaining employees

From Martin Bros. Marketing Senior Editor, Krystle Kettman and Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden

New Podcasts Monthly

MARTINSNET.COM/PODCASTor Search for Dish!Exclusive on iTunes

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

Renee Greiner, RD, LD Martin Bros. Menu System Support Dietitian and Advisor

Fruits & VegetablesIn addition to the updated Smart Snacks regulation, new dietary guidelines encourage variance in fruits and vegetables. One of our vendors, Norpac, has some helpful tools to encourage a variety of colorful vegetables and shapes using their blends. These tools help kids try something new by mixing it with their familiar favorites.

For a great reference on how to count vegetables towards meal components and more info, scan this QR code or go to the following website. www.norpac.com/merchandising/School_FS_Guide.pdf

Smart SnacksThere are updates to the Smart Snacks regulation for 2016-17. These updates are:

1. Snack items will only allow < 200 mg Sodium. Previous was < 230 mg.

2. Foods will not qualify using the 10% DV criteria – for calcium, potassium, vitamin D or dietary fiber.

Martin Bros. will review the Smart Snacks list posted on our customer website, www.martinsmart.com, to ensure it fits the new guidelines. We will have it updated with any necessary items removed by the July 1, 2016 deadline. We will also add any new items that fit from our manufacturers.

SCHOOLS

Veggie Recipes

1. Place vegetables in a perforated steam pan, 4 pounds per pan. Steam for 5 minutes or until internal temperature reaches 165°F.

2. Meanwhile, combine remaining ingredients to make a sauce.

3. Transfer steamed vegetables to full-size 2-inch steamtable pan.

4. Pour prepared sauce over vegetables. Gently stir to coat.

5. Serve using a 1/2 cup portion server.

8 lb Norpac Flav-R-Pac® Grande Classics® Malibu Blend (962640)

1/2 cup Olive Oil1/2 cup Orange Juice2 tsp Fresh Lemon Zest1 tsp Fresh Orange Zest1 tsp Salt1/2 tsp Ground Black Pepper

1. Place vegetables in a perforated steam pan, 4 pounds per pan. Steam for 5 minutes or until internal temperature reaches 165°F.

2. Meanwhile, combine remaining ingredients to make a dressing.

3. Transfer steamed vegetables to full-size 2-inch steamtable pan.

4. Pour prepared dressing over vegetables. Gently stir to coat.

5. Serve using a 1/2 cup portion server.

TREE CLOUDS & SUNSHINE Servings: 50Side Dish:Dark Green Vegetables, Red/Orange Vegetables, Other Vegetables

HONEY MUSTARD GREEN BEANS & CARROTS Servings: 50Side Dish: Red/Orange Vegetables, Other Vegetables

8 lb Norpac Flav-R-Pac® Grande Classics® Riviera Blend (963040)

2/3 cup Honey1/3 cup Dijon Mustard1 Tbsp Olive Oil1 Tbsp Balsamic Vinegar1/2 tsp Ground Black Pepper1/2 tsp Granulated Garlic

DIETITIANPICK

“Offer these smoothies as a protein source at breakfast or as a nutritious snack. They’re also a great option for bistros and beverage stations!”

Updates for 2016-17Updates for 2016-17

Mary Sell, MPA, RDN, LDMartin Bros. Menu Services Manager

Mixed Berry (907850 - 6/60 oz) and Tropical (907860 - 6/60 oz)

2016 ISSUE FIVE 15

EQUIPMENTANDSUPPLIES

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DEEP CLEANING CARPETS If the carpet is not heavily soiled, interim cleaning works great. The most well-known interim method is old-fashioned bonnet cleaning; however, a newer method called encapsulation cleaning is even more effective. Encapsulation cleaning uses a special polymer-based cleaner combined with agitation to loosen and remove soil while leaving carpets free of residues. For true deep cleaning, though, extraction is still widely recognized as the only way to go.

BUILDING MAINTENANCE In order to draw a crowd and keep them coming back, you must keep the exterior and interior of your facility looking great. Make sure everything is in good repair, especially after the harsh winter months.

RESTROOM UPGRADES Having clean restrooms is a very important part of your establishment’s success. Dirty and smelly restrooms can cause people to not come back and to not recommend your place to family and friends. This time of year is the perfect time for inspecting your bathrooms and looking for new and better ways to keep them cleaner and make them more attractive.

WASTE REDUCTION On top of making an establishment look dirty, waste can be perceived as an unnecessary environmental footprint. As the weather gets nicer, take a look at some of the janitorial items you go through on a regular basis, and make sure you’re using the right products to help you reduce waste. For instance, are you using proper-fitting can liners and automated towel dispensers that limit towel usage?

Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager

4 Ways to Deep Clean & Upgrade

Encapsulating Cleaner with Oxygen 011050 Newest carpet care product for interim cleaning. Combines “encapsulation chemistry” with the safe cleaning and odor-killing properties of hydrogen peroxide (oxygen). Ensures soils and detergent residues that cause re-soiling are effectively removed. Designed to clean carpets effectively with minimal downtime.

Magico 011270 Cleans and deodorizes in one step. Use on floors, walls, countertops and other washable surfaces. Great for restrooms, kitchens, office buildings, schools, retail stores or anywhere a deodorizing cleaner is desired. The long-lasting lavender fragrance leaves surfaces smelling fresh and clean.

Tri-Fecta 022890 This bio-enzymatic cleaner can be used on virtually any surface not harmed by water and is especially effective on restroom floors and other surfaces that may harbor odor-causing soil such as urine, vomit, sweat, food waste, smoke and animal odors.

Foamy Mac 023960 A restroom tub and tile cleaner that removes hard water scale and soap scum. The clinging foam ensures maximum effectiveness on walls. New safe acid technology is non-corrosive to skin yet has the cleaning power of strong acids.

Fresh 100 010680 A non-acid, hospital-grade disinfectant/cleaner for restroom maintenance. Its germicidal formula and clinging action make it exceptional for toilet bowl and urinal sanitation. Its moderate viscosity allows it to remain on vertical surfaces, avoiding rapid run-off.

Multi-Shine 010630 A non-streaking, pleasant-to-use glass and surface cleaner with a mildly-ammoniated formula and special solvents and detergents to help penetrate greasy fingerprints, dirt and soil for easy removal. Use on glass, mirrors and polished surfaces.

Bio-Power 023770 A multi-purpose, biological digester/odor counteractant. Its blend of four different bacillus strains releases enzymes to break down organic debris. Use as a drain maintainer and grease trap additive. Also great for urine and other malodors.

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WEBINARS

EVENTS

Aug

3Jun

8

Webinars & Events

Register at: www.martinsnet.com/events

Most Martin Bros. webinars and events can earn you CEUs.

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

&Puree Enhancements H N

Jun

61:30 pm - 2:30 pm

Healthcare Restaurant NursingSchoolC-Store

Anne VanOoteghem, Regional Manager for Hormel Health Labs, and Mary Sell, Menu Services Manager for Martin Bros., will discuss preparation techniques for pureeing foods that will improve acceptance of the puree diet. Federal citations related to pureeing and how to avoid them will be presented.

Anne Van Ooteghem & Mary Sell, MPA, RDN, LD

For Webinars, feature the May 4 Food Safety webinar. For events, feature the two remaining Transforming Food Serve events. New end time on the Culinary Expo is 3:00 pm. We also have two other events (Cover Your Bases and Eat & Greet) to include. See below:

Cover Your Bases <Healthcare> May 19 Appleton, Wisconsin Education & Baseball Event

Eat & Greet <Restaurant> May 23 Bettendorf, Iowa Evening of sampling unique items, learning about emerging food service trends and networking.

Food Safety Equipment, Tools & Solutions H N C S

“Eat & Greet” Event R

May

23 Bettendorf, IA

Please join us for the social event of the season, where Martin Bros. delivers the best and the brightest in foodservice to you. Indulge with samplings of some of the newest and most innovative products on the market.

Transforming Food Service H

Madison, WI Bettendorf, IA

Healthcare Education • 9:00 am - 11:30 amKitchen Management Impossible with Julie Halfpop, RDN, LD, Martin Bros. Director of Nutrition Services

Watch culinary demonstrations and interact with experts in the industry to help you discover effective strategies for your food service operation.

Culinary Expo • 11:30 am - 2:00 pm

June 22

Aug 17Excite with Healthy & Wellness Resources

July 20Foodservice Math

Real Life Lessons from Real Live ClaimsSep 13Federal Regulations & Standards to Mitigate Wound Litigation

Sep 21Educating Staff on Food Safety

Oct 12Stretched Thin

Dec 14Panel Discussion on Revenue Generators

Nov 30Simplified Diet Manual Updates

Lyons Maui® Strawberry Fruit Blend (730608)

Roland Chipotle Peppers in Adobo Sauce (561180)

Valley Meats Ultimate Burger – 3x1 (913700)

#MBMustHaves

Multi-Clean Magico Cleaner (011270)

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Multi-Clean Tri-Fecta Cleaner (022890)Norpac Flav-R-Pac® Grande Classics® Riviera Blend (963040)

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Mrs. Gerry’s Smoked Gouda Pasta Salad (909740)

Norpac Flav-R-Pac® Grande Classics® Malibu Blend (962640)

Baker Boy Sliced Focaccia Square – 2.5 oz

(342864)

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Smithfield Farmland Platinum Log Smoked Bacon Slices – 14/18 (929150)

McCain Anchor® Poppers™ Cream Cheese Breaded Stuffed Jalapeños

(961810)

Ball Park Beef Hot Dog – 5x1 (974770)

Ventura Smokehouse 220® Applewood Smoked Bacon Barbecue Sauce

(631810)

McCormick Grill Mates® Montreal Steak® Seasoning

(471181)

Mrs. Gerry’s Strawberry Greek Yogurt Parfait Salad (905795)

Rotella’s Kaiser Cornmeal Topped Bun – 4 in (986010)

Mrs. Gerry’s Sweet Pepper Slaw (909730)

Tyson Marinated Butterflied Boneless Skinless Chicken Breast – 8 oz (972750)

Rotella’s Butter Brioche Bun – 4.25 in (907250)

C.H. Robinson Green Leaf Lettuce Fillet (360670)

dish - 2016 issue 5

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