Dish! - 2016 Issue 1

Infection Prevention | P 20

Ergonomics for Health & Wellness | P 16

ten trends for 2016

24/7Breakfas

t

Blueberry Stuffed

French Toast P 7

2016 ISSUE ONE

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

PROUD TO BE DIFFERENT. PROUD TO BE LEGENDARY.

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

BRANDS YOU TRUSTAlways adding new items from the top brands

you know and love and providing you with

everything including the kitchen sink!

TECHNOLOGY YOU EXPECTOffering the latest tools to help you

succeed and connect with your customers.

SERVICEYOU DESERVESpecialists working together to be

your resource and partner in success.

Martin Bros. Culinary Team

Martin Bros. Dietitians

CULINARY CONCEPTSSummer & Kids Fare

9

2

14

16

17

18

13 NEW! ONE INGREDIENT PLUS Soup & Smoothie

HOT DISH! New Items & Rebates

HEALTH & WELLNESS 7 Tips & Products for Effective Ergonomics

SENIOR LIVING 5 Keys to Healthy Skin

EQUIPMENT & SUPPLIES NSF Listed Shelving & Infection Prevention Cleaning

ONE INGREDIENT THREE WAYS + BONUS RECIPE! Pork Shoulder

CULINARY CONCEPTS Martin Bros. 10 Trends for 2016

2

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.

2016 TRENDS

14

2

18Osso Buco Shelving & Cleaning

Pork Shoulder 4 Ways

Ergonomics

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 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 Chase Murphy, Allyn Slack, Angie Dark

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

Happy New Year from Martin Bros.! Weve got a lot of great things to kick off to you!

First,youllfindourCulinary Teams 10 Trends for 2016!

Next,youllfindanew section and a section with a bonus recipe ...both based around adding to one ingredient to create winning recipes!

Finally,youllfindnewQRcodesinside!Were kicking off links to 1) our NEW podcast series, Dish!Exclusive, 2) a NEW recipe video series called Hot Dish! Recipes and 3) NEW, quick product videos that give you in-depth close-up looks at key items!

We hope you like these new features for 2016!

Krystle KettmanMANAGING [email protected]

16

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

hot peppersSpicy menu items and ingredients especially sriracha are very popular right now. Theyre on the big chain menus, and trusted brands are creating products to meet the need. For instance, McCormick recently released a new line of chile spices and seasonings Crushed Chipotle (475761), Ground Jalapeo (90620513) and Sriracha (475771) and Custom Culinary has a new Sriracha Lime Concentrate (500061). If its spicy or says sriracha, its part of the hot trend in food service!

Recipe on page 4!

smoke and bbq You know smoke and BBQ are hot when there are festivals and competitions all across the country year after year to celebrate them! Not to mention that every BBQ sauce and smoking recipe is so unique that people are constantly testing out renditions and choosing favorites. Even manufacturers are continually adding new flavors of BBQ to fit growing trends. For instance, Frenchs Cattlemens recently introduced Chipotle (561760) and Kickin Korean (561770) BBQ sauces. Thus, smoke and barbecue are always at the top of the News Feed.

Recipe on page 5!

adjusted menu pricesFood cost, increased wages, the healthcare bill and trying to retain quality employees can all dig deep into a minimal foodservice profit margin as it is. The way to stay on top of it is to truly make it a priority to regularly analyze your profits and increase menu prices where and when needed.

universal recipesThis year, in many cases, the avian flu upset the whole menu process and ability to purchase daily staples. We have thus learned that we need to be able to quickly react to major shifts in our menu practices and markets. In order to do so, have an idea of and even promote what you can substitute for some of the main ingredients in each of your dishes. Your dishes will then become universal recipes that can be served with a variety of different substitutes and additions. You will be able to satisfy even more tastes as well as be ready if you need to make a menu change.

creative center of the plateChefs continue to get creative by using different, underutilized cuts of meat to control menu pricing in some places while in other spots opting for unique and often upscale items to help set themselves apart from competitors. So, how do you figure out what to do to get creative while maximizing profitability? For starters, it takes regularly looking over your profits on each menu item with the help of tools such as Martin Bros. Profit Analyzer. Then, let culinary expertise guild you. And, you could look ahead for one great recipe idea, too!

Recipe on page 6!

Scott Fadden Martin Bros. Corporate Chef &

Operations Consultant

ten trends for 2016

Click here to view the product

showcase video

WWW.YOUTUBE.COM/MARTINBROSDIST

TASTE TOMORROW TODAY

Go to www.mccormickforchefs.com to get the forecast!

Go to www.mccormickforchefs.com to get the forecast!

health factorsThe fact of the matter is that health will likely always be a factor. But, how do you know if youve got the healthy factors on your menu that help draw in business and satisfy your customers? A good tip is to stick with some core designations that can fit many different types of diets year after year, such as low fat, low calorie, low carb, low sodium, all natural, gluten free and vegetarian/vegan.

24/7 breakfastFor a couple years now, weve been talking about this breakfast-all-day trend. This year, however, McDonalds addition of an all-day breakfast menu serves to make the trend even bigger. If a breakfast section isnt in your near future, however, think about incorporating a menu item or two that would be popular any time of day.

Recipe on page 7!

bigger burgers Burgers were just burgersuntil they started getting the custom treatment a couple of years ago. The possibilities for customization seemed limitless from choosing your toppings to your own specialty bun. Now, the latest trend in burgers makes them even bigger! Everyones adding in the ability to pile ingredients into the burger itself for an extra unique creation and huge burst of flavor. For instance, Ranchers Legacy has a patty that incorporates jalapeo!

Recipe on page 8!

smaller footprintUtilizing products as well as features in your building that take up less space and are more environmentally-friendly are becoming more and more important factors for success. Having a small footprint can help save time and money as well as attract business. Manufacturers continue to introduce new products that fit this trend, such as Sugar Foods recent kickoff of Ecostick Zero Calorie Sweeteners (572650, 572660, 572670 and 572680).

next generation customer serviceCustomer service is becoming increasingly important in food service, as were seeing more and more factors come into play that can affect and publicize a guests experience. For example, the need for menu price increases and staff shortages make it necessary to make sure you are counterbalancing with excellent customer service. And were not only talking about the customer service that you provide inside your establishment. The customer service that you provide online on your website and through social media is equally important, as online opportunities to increase and nurture your customer base continue to grow.

Visit info.martinsnet.com/restaurant-facebook-success to download an e-book guide with eight steps to make your business successful on Facebook.

TRIPLE PLAY BURGER

HEAR ABOUT ALL THE TRENDS!

MARTINSNET.COM/PODCASTMARTINSNET.COM/PODCASTNew Podcasts MonthlyNew Podcasts Monthly

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

SRIRACHA FIESTA CHICKEN SOUP YIELD: 18

1 each Chef Francisco Southwest Style Chicken Chili (950340)1 qt Chicken Stock made from Masters Touch Select Chicken Base (500760)1 qt Bushs Best Taco Fiesta Black Beans (601510)

1 Tbsp McCormick Sriracha Seasoning (475771)1 lb Hormel Fire Braised Chicken Breast (953440)As needed Kemps Sour Cream (900540)As needed C.H. Robinson Cilantro (360490, 360491), chopped

Mix and heat first five ingredients in a stock pot. For serving, top with sour cream and cilantro.

SELL AT $3.99POTENTIAL PROFIT* $2.69

COST $1.30


4

6 oz FPI Pulled BBQ Atlantic Salmon (928550) 6 oz Hormel Fire Braised Chicken Breast (953440) 4 oz Cattlemens Kickin Korean BBQ Sauce (561770)

2 oz Bourbon Chipotle BBQ Sauce (see recipe)6+ Stonefire Naan Dippers (908670)

1 qt Smokehouse 220 Sweet & Spicy BBQ Sauce (631800)3 oz Roland Chipotle Peppers in Adobo Sauce (561180)4 oz Bourbon

Heat salmon. Heat and slice chicken. Toss in half of Cattlemens Kickin Korean BBQ Sauce. Serve with Bourbon Chipotle BBQ Sauce and other half of the

Cattlemens Kickin Korean BBQ Sauce.

Mix BBQ sauce, peppers and bourbon in a heavy sauce pan. Bring to a simmer. Simmer for 15-20 minutes, stirring occasionally to prevent burning.

BOURBON CHIPOTLE BBQ SAUCEYIELD: 18


COST $6.88

KOREAN BBQ CHICKEN & SALMON NAAN APPETIZER


2016 ISSUE ONE 5

BONELESS BEEF RIBS PLATEYIELD: 4

2 lb Choice Beef Chuck Roll (930050)As needed Grill Mates Montreal Steak Seasoning (471181)1/2 cup Kens Sweet Baby Rays BBQ Sauce (560510)24 oz RusEttes Cottage Fries (960910)16 oz American Harvest Edamame Vegetable Blend (964390)As needed Grill Mates Vegetable Seasoning (470201)

Cut chuck roll into 2-3 oz strips, season with steak seasoning, sear and roast in oven until fork tender (approximately 1 hour). Glaze with BBQ sauce and place back in oven for an additional 7-10 minutes or until sauce is tacky. Cook cottage fries as directed. Steam vegetable blend and season with vegetable seasoning.


COST $3.15


BLUEBERRY STUFFED FRENCH TOASTYIELD: 4

12 oz Cream Cheese1/3 cup Powdered Sugar1 Tbsp Vanilla Extract1/2 cup Wholesale Blueberries (375250)8 slices Rotellas Blueberry Bread (908650)As needed Batter (see recipe)

Mix first three ingredients and fold in blueberries. Divide and spread mixture onto 4 slices of bread and top each with a remaining bread slice. Dip each sandwich into batter and place on a hot grill or skillet with butter or oil. Grill each side until golden brown.

BATTER4 each Eggs1/2 cup Milk1 tsp Vanilla Extract

Mix ingredients.SELL AT $5.99POTENTIAL PROFIT* $4.48

COST $1.51


6

BLUEBERRY STUFFED FRENCH TOASTYIELD: 4

12 oz Cream Cheese1/3 cup Powdered Sugar1 Tbsp Vanilla Extract1/2 cup Wholesale Blueberries (375250)8 slices Rotellas Blueberry Bread (908650)As needed Batter (see recipe)

Mix first three ingredients and fold in blueberries. Divide and spread mixture onto 4 slices of bread and top each with a remaining bread slice. Dip each sandwich into batter and place on a hot grill or skillet with butter or oil. Grill each side until golden brown.

BATTER4 each Eggs1/2 cup Milk1 tsp Vanilla Extract

Mix ingredients.SELL AT $5.99POTENTIAL PROFIT* $4.48

COST $1.51


2016 ISSUE ONE 7

DOUBLE BACON CHEESEBURGER


COST $4.03


COST $3.16

Provolone Cheese Slices (901830) 2 each

Land OLakes Readi-Pac Monterey Jack Cheese With

Jalapeo Peppers Slices (900010) 1 each

Ultimate Burger Beef Patties 3x1 (913700) 2 each

Ranchers Legacy Jalapeo Beef Patty 3x1 (934880) 1 each

Gold Medal Single Slice Apple Cider Bacon (914040) 2 strips

Capital City Jalapeo (361280), sliced 1 each

House Cuts Skin-On Lattice Chips (953270) 2 oz Guacamole

11/2 oz

C.H. Robinson Green Leaf Lettuce Filet (360670) 1 each

C.H. Robinson Green Leaf Lettuce Filet (360670) 1 each

House Cuts Skin-On Lattice Chips (953270) 1 each

Bix Tomato Slices (348109) 2 each

Rotellas Butter Brioche Bun 4.25 in (907250) 1 each

Rotellas Butter Brioche Bun 4.25 in (907250) 1 each

Bix Tomato Slices (348109) 2 each

Gold Medal Single Slice Apple Cider Bacon (914040) 2 strips

JALAPENO, AVOCADO & BACON CHEESEBURGER~

WWW.YOUTUBE.COM/MARTINBROSDIST


showcase video


8

NEW ITEMS & REBATESHOT DISH!

No Antibiotics Ever TenderReady Sous-Vide Style

Chicken Quarters (971460)

Fully cooked Marinated and roasted in a sealed bag to lock in flavor and moisture Certified Gluten Free Made with simple, recognizable ingredients Free of preservatives/fillers Hatched, Raised and Harvested in the USA Made from chicken raised with NO ANTIBIOTICS EVER and fed all-veggie diet

Also available (special order) in Chicken Halves (934700 - 8/2.563 lb) and Boneless Skinless Chicken Breasts (931150 - 48/4 oz) .

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

NEW ITEMS929130 Advance Pierre Beef Steak-Eze Breakaway 27/6 oz934990 Beelers Pure Pork Pork Rib Rack Frenched 2/7 lb ave935010 Beelers Pure Pork Pork Loin Boneless 1/3 Loin 1/14 lb935020 Beelers Pure Pork Pork Tenderloin Stub Tender 1/5 lb935030 Beelers Pure Pork Pork Chop Frenched 12-14 oz 12/12-14 oz935040 Beelers Pure Pork Pork Chop Porterhouse 12-14 oz 12/12-14 oz935050 Beelers Pure Pork Pork Belly Skinless Square Cut 3/12 lb935060 Beelers Pure Pork Pork Brisket 8/3-4 lb ave935070 Beelers Pure Pork Pork Flat Iron 16/11 oz935080 Beelers Pure Pork Pork Chop Tomahawk 12/12-14 oz929150 Farmland Bacon Smoked Single Sliced Layout 14-18 ct 1/15 lb929160 Farmland Bacon Smoked 14-18 ct 1/15 lb934980 Greater Omaha Beef Inside Round Split Tied 2/10 lb ave929140 High Liner Cod Battered Yuengling 6 oz 1/10 lb369668 JBS Beef Ribeye NR Clear River 2/15 lb up998798 Schwans Pizza Fiestada 51% WG CN 72/5.44 oz361595 Mrs. Gerrys Macaroni And Cheese Gourmet 4/5 lb908660 Baker Boy Donut Mini WG w/ Cinnamon Sugar 144/.5 oz952448 BestMaid CookieChocolateChipSmartGrainIW51% 48/1.5oz908670 FGF Bread Naan Dippers 300/.4 oz908690 FGF Bread Piadina Original 11.5 in 72/4.1 oz908710 Wells Blue Bunny Novelty Ice Cream Cup Swirl LF 2/24/3 oz415500 Kelloggs Rice Krispie Treats Mini WG 600/.42 oz772570 Lyons Juice Tea Unsweetened 5+1 FP 3/1 gal772580 Lyons Juice Lemonade 5+1 FP 3/1 gal243150 Oneida Plate 9 in Bright White 1/24 ct243160 Oneida Plate 6.5 in Bright White 1/36 ct243170 Oneida Bowl Fruit Bright White 36/4.5 oz243180 Oneida Bowl Nappie Bright White 36/13.5 oz243190 Oneida Mug Coffee Bright White 36/11 oz

CHICKEN SLIDER WITH FIRE BRAISED CHICKEN BREAST (953440 2/5 lb)

PORK SLIDER WITH FIRE BRAISED BONELESS PORK SHOULDER (997870 2/6 lb ave)

FLAME-SEARED SLIDER TRIOPINEAPPLE APRICOT HAM SLIDER WITH FIRE BRAISED HAM (999220 2/4.25 lb ave) PINEAPPLE APRICOT GLAZE20 oz Sliced Pineapple1 cup Apricot Preserves1 tsp Ground Mustard1/2 tsp Ground Allspice1 Tbsp Whole Cloves

Drain pineapple juice into a small saucepan. Add apricot, mustard, allspice and cloves. Bring to a boil. Cook and stir for 10 minutes or until slightly thickened into a glaze. Place pineapple slices on top of Fire Braised Ham. Spoon glaze over ham. Bake ham in oven at 325F for 25-30 minutes or until ham is warm and reaches 140F.

Loca

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Mar

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UP TO $500!

Its Seafood Season! Rebate$2 per case for 1 item. $5 per case for 2 or more items. Minimum total cases

10. Offer valid through 3/31/2016.

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

REBATES

UP TO $200!$3/CASE!

Cinnamon Roll Dough RebateRegular (341925) Large (343937)Jumbo (367230) Mini (997980)$5 per case. Offer valid through 2/29/2016

Roll in the Savings Mini Donuts Rebate(995320)

Maximum total cases 10. Offer valid through 1/29/2016.

FREE CASE!

Free Baked Yeast Rolls Rebate (908490)

Purchase two cases and be redeemed for one free case of the two purchased!

Offer valid through 2/29/2016.

UP TO $500!

Fish Market Fresh RebateCreamy Butter Herb Tilapia (90544879)

Cracked Pepper & Lemon Tilapia (90544882)Panko Crusted Tilapia (90622094)Potato Crusted Tilapia (90622095)

$5 per case. Minimum total rebate $10. Offer valid through 1/31/2016.

UP TO $500!

Mussos Oven Baked Cheese Crisps Rebate

Asiago (582280) Parmesan (582290)$10 per case. Offer valid through 2/29/2016.

Find complete rebate information including a full list of qualifying items for these rebates on www.martinsmart.com in the Coupons section under the Products tab.

2 VENDORS! 3 WAYS TO SAVE!

Fish On Friday Hacks RebateSave $5 per case for maximum of $300 on

Trident! Save $2.50 per case for maximum of $50 on McCain! Plusearn an extra $1 per

case in Bonus Bucks when you buy from both brands! Offer valid through 3/31/2016.

tracked on

Martin Bros. ACRS!

$

UP TO $200!

Hormel Solutions 206 Nutritional Drink, Mighty Shakes II Supplemental Shake & Plus 2 Protein

Energy Shake Rebate$10 per case. Offer valid through 4/30/2016.

Perfect for Lent

UP TO $750!

Seafood Lent RebateOffer valid through 4/30/2016.

KP402 Lent 2016 Coupon.indd 1 11/18/15 3:07 PM

SeafoodIDEAS FOR LENT928540 High Liner Shrimp & Chipotle Pepper Empanadas 4/2.5 lb928530 High Liner Shrimp & Mango Salsa Empanadas 4/2.5 lb924320 High Liner Shrimp Skewered Big Bobs 16-20 ct 4/2.5 lb920170 High Liner Cod Batter Brewers Choice 4 oz 1/10 lb924140 High Liner Cod Beer Battered 2.6 oz 1/10 lb920760 High Liner Haddock Filet Beer Battered 4 oz 1/10 lb922700 High Liner Pangasius Filet 4 oz 1/10 lb927260 High Liner Pollock Filet Potato Crunch 3.6 oz GF 1/10.35 lb925010 High Liner Pollock Slider 1.6 oz CN 1/10 lb928550 High Liner Salmon Atlantic Pulled BBQ Traditional 4/2.5 lb927430 High Liner Salmon Burger Ultimate 4 oz 1/10 lb925210 High Liner Salmon Filet 8 oz IQF 1/10 lb925200 High Liner Scallops 10-20 ct IQF 2/5 lb926060 King & Prince Pollock Filet Tavern Battered 1-2 oz 1/10 lb927950 King & Prince Shrimp Coconut Breaded 16-20 ct 4/2.5 lb924130 King & Prince Shrimp Coconut Butterfly Breaded 21-25 ct 4/2.5 lb923120 Tampa Maid Shrimp Breaded Butterfly 12-15 ct 6/2.5 lb923130 Tampa Maid Shrimp Breaded Butterfly 16-20 ct 6/2.5 lb923090 Tampa Maid Shrimp Breaded Butterfly 31-35 ct Pouch 24/6 oz923440 Tampa Maid Shrimp Salad Cooked 250-350 ct 4/2.5 lb924408 Aqua Star Shrimp Peeled & Deveined Tail-On Cooked 21-25 ct 5/2 lb923978 Aqua Star Shrimp Peeled & Deveined Tail-On Raw 16-20 ct 5/2 lb956220 Aqua Star Calamari Rings & Tentacles IQF 4/2.5 lb922141 Atlantika Haddock Filet EZ Pack 5-8 oz 1/14 lb922131 Atlantika Cod Filet EZ Pack 8-16 oz 1/14 lb

LENT 2016February 10 - March 24

COMING SOON! New Seafood Products & Rebates

Valentines Day

one plusINGREDIENT

SELL AT $5.99POTENTIAL

PROFIT* $3.99

COST $2.00

MIXED BERRY YOGURT SMOOTHIE

Yoplait SmoothiePro Mixed Berry (907850 6/60 oz) 12 oz

Frozen Mixed Berries (965320 2/5 lb) 3 oz

WWW.YOUTUBE.COM/MARTINBROSDISTView our complete library of product showcase videos:

SELL AT $3.99POTENTIAL

PROFIT* $2.50

COST $1.49

CHICKEN ROASTED REDPEPPER GOUDA SOUP

Chef Francisco Roasted Red PepperPepper & Gouda Bisque (953090 4/4 lb) 12 oz

Hormel Fire Braised Chicken Breast (953440 2/5 lb) 3 oz


showcase video


showcase video

FIND GREAT IDEAS & INSPIRATION FOR

MARTINSNET.COM/RECIPESY

SURF & TURF

FRIED PINEAPPLE & BERRY TOPPED ICE CREAM

SPINACH ARTICHOKE DIP BLOSSOM BOWL

SmokeNFast Roasted & Seared Pork Shoulder (928620 2/5 lb)


COST $3.01


COST $2.58

1

2

PORK & PEPPER STEW YIELD: 12

COUNTRY BRAISED PORK DINNER YIELD: 12

2 lb SmokeNFast Roasted & Seared Pork Shoulder (928620) 2 cups Capital City Green Pepper (361261), strips 2 cups Capital City Red Pepper (361251), strips 2 cups Capital City Yellow Onion (361077), strips 1 qt Bix Diced Tomatoes (380248)

2 cups Heinz College Inn Chicken Broth (525070) 2 Tbsp Wholesale Minced Garlic (391020, 391021) 1 lb Wholesale Red Potatoes (361975) As needed Salt As needed Pepper

6 oz SmokeNFast Roasted & Seared Pork Shoulder (928620) 1/4 cup Wholesale Celery (360445), small diced 1/4 cup C.H. Robinson Carrots (360280), small diced 1/4 cup Capital City Yellow Onion (361077), small diced

5 oz Lamb Weston Lambs Supreme Roasted Garlic Mashed Potatoes (961170) 4 oz C.H. Robinson Carrots (360280), cut As needed Salt As needed Pepper

Saut diced celery, carrots and onion. Heat pork and mashed potatoes. Steam cut carrots. Adjust flavors with salt and pepper. Plate potatoes, place pork overtop, top with diced vegetables and serve with cut carrots, brown gravy (optional) and a side salad.

14

STRAWBERRY CHIPOTLE PORK SANDWICH YIELD: 12

3


COST $2.31


COST $2.37

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO

1 INGREDIENT 3 WAYS

SmokeNFast Roasted & Seared Pork Shoulder (928620) 4 oz Rotellas Butter Brioche Bun (907250) 1 each McCain Moores Battered Onion Twiggs (944518) 2 oz Strawberry Chipotle Ranch (see recipe) 2 oz

Saut peppers and onion in a small stock pot. Add tomatoes, broth, garlic and potatoes. Simmer until potatoes are tender. Add pork. Continue to heat until meat is heated. Adjust flavor with salt and pepper. Serve with a side salad and dinner roll.

STRAWBERRY CHIPOTLE RANCHYIELD: 201 qt Ventura Classic Gourmet Select Buttermilk Ranch (630170)1 each Roland Chipotle Peppers in Adobo Sauce (561180)2 cups Wholesale Strawberries (377618)

Pour ingredients into a blender. Pulse a few times. Place in the cooler for at least one hour before serving.

PORK & PEACH QUESADILLA3 oz SmokeNFast Roasted & Seared Pork Shoulder (928620)2 oz Shredded Cheddar Cheese (900868)3 oz Peach Salsa (see recipe)

1 each Catallia Pressed Flour Tortilla 12 in (949990)2 oz Kemps Sour Cream (900540)2 oz Guacamole

Combine all ingredients. Let sit 1/2-1 hour before serving.

Build quesadilla with pork, cheese, salsa and tortilla. Grill, slice and serve with sour cream and guacamole.

PEACH SALSA YIELD: 12

1/2 cup C.H. Robinson Green Onion (361010,361013), diced1/4-1/2 cup C.H. Robinson Cilantro (360490), chopped2 each Capital City Jalapeos (361280), diced1 lb Bix Diced Tomatoes (380248)

1 lb Dole Chef-Ready Cuts Diced Peaches (965520)2 Tbsp Motts ReaLime Lime Juice (733100)1/4 cup Roland Balsamic Vinegar (422110)

BONUS!

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

Julie Halfpop, RDN, LD Martin Bros. Director of Nutrition Services

Ergonomics involves adjusting a job to an employee to prevent injuries related to repetitive motions and other related work factors. Minimizing workers compensation and keeping employees well by using effective ergonomics makes both good financial sense and good public relations sense.

Here are some ways that you can create effective ergonomics in your foodservice workplace:

1. Use ergonomically-correct utensils and equipment.

2. Ensure knives are sharpened regularly, and use the right knife for the job.

3. Dice, chop or mix foods using mechanical devices, or purchase pre-cut or pre-peeled items.

4. Adjust height of work surfaces to best fit individual employees, zeroing in on elbow height.

5. Train workers on proper lifting.

6. Purchase anti-fatigue mats.

7. Organize the dish room to reduce bending and twisting.

7 Tips & Products for Effective Ergonomics

Firm Grip Utensils Some of the most essential tools in the kitchen when it comes to peeling, prepping and processing food.

Patented, ergonomic soft grip handles Non-slip grip Dishwasher safe

Straight Edge Straight Peeler (90423855)

Straight Edge Y Peeler (90439272)

Cheese Plane (90423856)

Zester/Lemon Peeler (90423858)

Apple Corer (90423859)

Tomato Stem Corer (90423860)

Bagel Cutter (90423853)

Garlic Press (90438957)

Medium Hole Grater (90423861)

Hand Can Opener (90423854)

Hand Held Sharpener (90423863)

Kitchen Shears (90439271)

Nine Piece Garnish Set with Nylon Case (90431473)

Ergo-One Stainless Steel Utility Cart Ergonomic top shelf height for strain-free loading

and bottom shelf height to prevent lifting injuries Vertical handle ensures wrists are in the

correct position for pushing and steering No-mark, cushion tread wheels absorb

impact, reducing vibration and strain All swivel casters provide ultimate maneuverability(267706)

One-Piece Ergo Grip Ladles with Kool-Touch Handles

Offset handle for more comfortable use

One-piece stainless steel construction with black handle

Handle stopper keeps from sliding into serving container

Shorter overall length permits easy serving under low profile breath guards

4 oz (286636) 6 oz (288819)

Heavy-Duty Stainless Steel Turners with Ergo Grip Handles

Ergonomic handle is comfortable and reduces hand fatigue

High-temperature, patented nylon handle heat resistant to 450F

Solid Beveled (267711)

Solid (267712)

Perforated (267713)

Stainless Steel Basting Spoons with Ergo Grip Handles

One-piece stainless steel construction is extremely durable and has no crevices to collect water or bacteria

High-temperature, patented nylon handle heat resistant to 450F

Built-in stopper notch prevents spoon from sliding into food product

Handles contain an all-natural antimicrobial material

Solid (90452046)

Perforated (90457846)

Slotted (90450797)

3-Sided Solid (90452308)

3-Sided Perforated (90457843)

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5 KEYS TO

Making sure that patients skin is healthy is very important in healthcare. Malnourished skin can be painful, takes time to heal and needs to be protected from future damage.

PRODUCTS FOR HEALTHY SKIN

Healthy Shot Protein Beverages 24/2.5 oz

Clear, clean and refreshing. Due to the small serving size and refreshing flavor, does not create unwanted early satiety.

Tropical (571340) 12g protein Cran-Grape (571790) 24g protein Peach (571420) 24g protein

L-Emental Complete Amino Acid Diet 50/10g

May help maintain skin integrity by delivering arginine, antioxidants and zinc. Arginine is an amino acid that is high in nitrogen. Although produced by the body, arginine becomes conditionally essential during times of metabolic stress. Each packet delivers 4.5g of arginine.

Cherry (570900) Orange (570860)

Ba Vida Recovery Crme Helps with recovery of dry, malnourished skin on an everyday basis. Cupuau butter provides incomparable moisture absorption properties nearly twice that of lanolin. Helps restore lipid barrier of the skin. Reduces Transepidermal Water Loss (TEWL) from outer skin layer. 040818 12/4 oz 040830 6/32 oz

Deb Elings, RN, WCC, Certified PAC TrainerMartin Bros. Medical Supplies Specialist

Here are some keys to ensuring patients skin health:

healthy skin

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T E A M A P P R OAC HEveryone who has a relationship with and interest in the wellbeing of a patient/resident must communicate and work together in order to ensure the best health for the patient. This team may include:

Nurses/CNAs/Direct Care Workers Dietitians/Dietary Staff Physical Therapists/Occupational

Therapists/Speech Therapists Physicians Family Members Patient (The patient is the most

important part of the team! It is his/her health. Make sure to include him/her in care discussions.)

G O O D N U T R I T I O NAlways try to get a patient/resident to try food first. If this doesnt work, the team needs to look at providing supplements that are high in protein and calories. In times of stress such as when a patient has a wound he/she will sometimes also lose conditionally-essential amino acids. Therefore, make sure that chosen supplements also include these amino acids. Using these types of supplements will help the patients body heal from the inside out.

H Y D R AT I O NMaking sure that a patient/resident remains hydrated at all times is also very important. Here are some tips to help the team focus on hydration:

Offer fluids during all activities and cares. During meals, place different-

colored napkins at place settings of high-risk residents.

Place a symbol, such as a water drop, at the bedsides of high-risk residents.

Remember that when residents are on a Med Pass product, they need additional fluids.

H E A LT H Y W E I G H TMaking sure that a patient/resident maintains a healthy weight is very important. Here are some tips to help the team focus on healthy weight maintenance:

Offer snacks at all activities. Provide six small meals per day. Keep updated lists of likes and dislikes. Assure proper tableside positioning at meals. Weigh patients frequently.

AVO I D P R E S S U R E U L C E R SPressure ulcers are one of the most serious problems that can develop from malnourished skin and/or improper care. Here are some tips to help prevent pressure ulcers: Teach and encourage residents to

shift weight every 15 minutes. Turn and/or reposition non-ambulatory

residents a minimum of every 2 hours. Inspect residents skin during bath

and when changing clothes. Apply lotion to patients backs,

bony prominences and dry, flaky skin at bath time and as needed.

Protect high-risk areas and current ulcers from further/future damage.

UPCOMING EVENT

Putting the Pieces Together Wound SymposiumJan 19 Kansas City, MO

Jan 26 St. Peters, MO

www.martinsnet.com/events

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

2016 ISSUE ONE 17

EQUIPMENTANDSUPPLIES

Trusted Brand Feature:

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What criteria and/or design features is NSF looking out for when they evaluate product for certification? Every piece of food equipment has its own design/construction, material and even performance requirements depending upon the type of equipment and its intended end use. For shelving certification, NSF International looks at a multitude of factors including cleanability and corrosion resistance.

What does the certification process entail? For certification to NSF/ANSI 2, food equipment requires a thorough review of materials, a physical evaluation of the equipment to ensure compliance to NSF standard design and construction requirements and possibly performance testing depending on the type of equipment. Once any issues are resolved and there is evidence that the equipment meets all the applicable requirements of the standard, then certification can be granted.

How early in the design of a product does NSF get involved? NSF International encourages companies to contact them as early as possible in the equipment design process. NSF International experts often get involved in the R&D process to help prevent issues later down the line, but they can become involved at any stage in the design process.

What is the ongoing audit process once a product has been approved? Prior to certification, NSF International auditors conduct the first announced visit to a facility to ensure all personnel involved are aware of all the requirements of NSF International certification including record keeping and facility access. After certification, NSF International conducts unannounced audits to ensure that all products bearing the NSF mark are being manufactured in the same manner as originally certified.

Why is it important that a foodservice operator invests in products that are NSF listed, and how does this protect them? Investing in an NSF/ANSI certified food safety product ensures that the product will not leach harmful chemicals into food, is cleanable and is not likely to harbor bacteria.

Why would it not be recommended that an operator purchase a non-NSF listed shelving product? The NSF International certification process for NSF/ANSI 2, which covers shelving products used in commercial foodservice, ensures that the product meets requirements for sanitation, design and fabrication as well as performance for food handling and processing. Purchasing equipment certified to this standard can provide assurance that the equipment has been tested for corrosion and cleanability.

What risk do operators run if they choose non-NSF listed products for a commercial application? Certification provides assurance that the equipment has been independently reviewed and tested by NSF International and meets all applicable design, material and performance requirements. Without this assurance, operators run the risk of purchasing equipment that will not withstand the rigors of a commercial foodservice operation and may prove to be unsafe. Because health departments look for NSF certified equipment during their inspections, using uncertified equipment can also result in violations and interruption of business operations, including delayed store or restaurant openings.

7 Things EvEry OpEraTOr OughT TO KnOw abOuT nsF LisTEd shELving

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NSF LISTED SHELVING by Cambro

Camshelving Elements Series Stationary Starter Units with Vented Shelves

Made from a unique, extremely strong composite material that withstands all extreme storage conditions and temperatures and is even impervious to moisture and chemicals.

Shelf plates are easy to remove and run through the dishwasher.

Designed to store all your food product or supplies in all areas of your foodservice operations to help support organization and labor savings while simplifying inventory management.

Each kit includes vented shelf plates for 1 shelf, 2 stationary traverses, 1 bag of 8 stationary dovetails (4 each A and B) and instruction manual.

Traverses are made from composite material that is as strong as steel will not rust, corrode or peel.

Lifetime Warranty against rust and corrosion.

Brushed Graphite

260153 1/24x60x72 260154 1/24x36x72

More options are available. Ask your Martin Bros. representative for more information.

Cold ContainersRound Bowls & Lids

Black Shallow Round Bowl 32 oz (854350 100 ct)Clear Dome Lid (856390 100 ct)

Black Round Bowl 18 oz (352952 300 ct)Clear Dome Lid (352953 300 ct)

Black Round Bowl 160 oz (856360 50 ct)Clear Dome Lid (856370 50 ct)

Square Bowls & Lids

Black Square Bowl 24 oz (Medium) (856260 6/50 ct)

Black Square Bowl 32 oz (Medium) (856040 6/50 ct)

Clear Dome Lid for Medium Square Bowls (856270 6/50 ct)

Black Square Bowl 48 oz (Large) (345712 2/75 ct)

Black Square Bowl 64 oz (Large) (345713 2/75 ct)

Clear Dome Lid for Large Square Bowls (856290 2/75 ct)

Ring-Up Demand This Year

with Upscale To-Go Packaging!

EQUIPMENTANDSUPPLIES

Influenza A&B Norovirus C. Diff MRSA VRE

Century Q 256 (022805 - 4/2 L) Yes - 10 min No No Yes - 10 min Yes - 10 min

Millenium Q 64 Yes - 10 min Yes - 10 min No Yes - 10 min Yes - 10 min (022905 - 4/2 L; 022910 - 4/1 gal)

Microcide TB Yes - 3 min Yes - 30 sec No Yes - 3 min Yes - 3 min (010660 - 12/1 qt; 012310 - 1/5 gal)

Hydrogen Peroxide Yes - 30 sec Yes - 1 min No Yes - 1 min Yes - 30 sec Cleaner/Disinfectant (019950 - 9/32 oz)

Hydrogen Peroxide Yes - 30 sec Yes - 3 min No Yes - 1 min Yes - 30 sec Cleaner/Disinfectant Wipes (019970 - 6/95 ct)

Germicidal Bleach Wipes Yes - 1 min Yes - 1 min Yes - 3 min Yes - 30 sec Yes - 30 sec (019810 - 6/70 ct)

Germicidal Bleach (018560 - 3/121 oz) Yes - 5 min Yes - 5 min Yes - 5 min Yes - 5 min Yes - 5 min

INFECTION PREVENTION

Its the time of year when illnesses that are more prevalent in the fall and winter, such as the flu, come to a peak. Therefore, to help keep your employees and customers healthy, its important to make sure youre following the proper infection prevention cleaning procedures.

Make sure youre cleaning both hard and soft surfaces. Hard surfaces such as light switches, door handles, railings, chairs, tables and faucets are prime areas for germs to hide. In addition, microorganisms can live on soft surfaces, too. Therefore, adding a routine to address soft surfaces such as couches, cushions and mouse pads may also help reduce the transmission of infections.

For hard surfaces: 1. Clean off any excess dirt. 2. Thoroughly wet surface by using a disinfecting wipe or disinfecting solution in a spray bottle. 3. Allow disinfectant to contact surface for minimum contact time. (Read label for proper contact time.) 4. Rinse if necessary.

For soft surfaces, routinely launder curtains, linens, employee uniforms and other soft surfaces in your facility. In addition, use an EPA-registered product to kill bacteria on soft surfaces between launderings and on soft surfaces that cannot be laundered.

Here are some disinfectants available along with some of their kill claims and contact times required:

Cleaning Protocols to Help Prevent the Spread of Illness-Causing Germs

Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager

4 in One Disinfectant & Sanitizer (011480 12/14 oz)

Disinfects hard surfaces with 24 EPA-registered kill claims.

Sanitizes soft surfaces in just 30 seconds.

Sanitizes the air AND kills odor-causing airborne bacteria.

Reduces allergens that trigger allergies and asthma.

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Webinars & EventsWEBINARS

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.

This session will present an overview of current best practice nutrition for effective care transition management along with suggestions of how to apply best practice for use in daily practice.

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Best Practice to Reduce Hospital Readmissions

Jan

131:30 pm 2:30 pmBrenda Richardson, MA, RDN, LD, CD, FAND

11:30 am - 4:30 pm 11:30 am - 4:30 pm

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Putting the Pieces Together

Jan

26Jan

19 St. Peters, MOKansas City, MO

Sit in and watch a mock trial taken from an actual wound care claim handled by Lee Agency. Learn how to develop policy and procedures for wound care consistent with Federal Regulations and National Standards. Learn the importance of nutrition in the wound healing process and in a successful healthy skin program.

Andy Schoeph and Amber Elder, RN, ADON of Lee Agency; Martha Kelso, RN, HBOT, COO, MWS of Mobile Wound Solutions, LLC; Kyndra Hamblin, RD, LD and Deborah Elings, RN, WCC of Martin Bros.

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Precision Medication Therapy in Long Term Care

Feb

9 1:30 pm 2:30 pm

Justin Rash, PharmD, CGP, Martin Health

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Healthcare Restaurant NursingSchoolC-Store

New CMS Guidelines Plate Presentation/Garnishing

Feb

17Mar

9

Kathleen Neidert, PhD, RD, CSG, LD, LNHA

Martin Bros. Chefs

1:30 pm 2:30 pm 1:30 pm 2:30 pm

EVENTS

&

Stonefire Naan Dippers (908670)

Roland Chipotle Peppers in Adobo Sauce (561180)

Farmland SmokeNFast Roasted & Seared Pork Shoulder (928620)

Heinz Chef Francisco Southwest Style Chicken Chili (950340)

#MBMustHaves

PAGE 14

Lamb Weston House Cuts Skin-On Lattice Chips (953270)

Central Solutions Ba Vida Recovery Crme (040818, 040830)

PAGE 8

PAGE 13

PAGE 17 PAGE 20

Clorox Healthcare Hydrogen Peroxide Cleaner Disinfectant (019950)

McCormick Sriracha Seasoning (475771)

Rotellas Blueberry Bread (908650)

PAGE 7

PAGE 16

Lakeside Ergo-One Stainless Steel Utility Cart (267706)

Bushs Best Taco Fiesta Black Beans (601510)

PAGE 4

PAGE 5

Custom Culinary Masters Touch Select Chicken Base (500760)

PAGE 6

Norpac American Harvest Edamame Vegetable Blend (964390)

McCain Moores Battered Onion Twiggs (944518)

PAGE 15

Valley Meats Ultimate Burger Beef Patties 3x1 (913700)

PAGE 8

High Liner FPI Pulled BBQ Atlantic Salmon (928550)

General Mills Yoplait SmoothiePro Mixed Berry (907850)

Hormel Fire Braised Chicken Breast (953440)

Heinz Chef Francisco Roasted Red Pepper & Gouda Bisque (953090)

Rotellas Butter Brioche Bun 4.25 in (907250)

Documents

Dish! - 2016 Issue 1