dish! - 2014 issue 1

TRENDS TO ROCK THE NEW YEAR

HOW SWEET IS IT?NON-NUTRITIVE

SWEETENERS

TOP 5 RESTAURANT WEBSITE MUST HAVES

TIPS FOR 2014

2014 • VOLUME 1

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

newBIGGER & BETTER!

BRANDS you trustOnly we deliver the

BIG GAMEfor the

Heinz® Ketchup Upside-Down Bottle550790 - 16/14 oz550518 - 30/20 oz

Heinz® Ketchup Glass Bottle 550790 - 14/24 oz

Tavern Traditions Thin Cut 961180 - 6/5lb FryTavern Traditions Platter 942060 - 6/5lb FryColossal Crisp Regular Cut 942080 - 6/5lb Oven, Fry

Sweet Things Sweet Potato Wave Length 998280 - 5/3lb Fry, OvenStealth Shoestrings 960540- 6/4.5lb Fry, OvenStealth Regular Cut 961490 - 6/5lb Fry, OvenStealth Thin Cut 962020 - 6/5lb Oven, FrySeasoned CrissCut 960940 - 6/4.5lb FrySeasoned Twisters 960468 - 6/5lb Fry

Private Reserve Steak House 960900 - 6/5lb FryPrivate Reserve Thin Cut 960670 - 6/5lb FryNatural CrissCut 960920 - 6/4.5lb Fry

Your Business Wins When Your Customers Win!More than $400,000 in prizes this Super Bowl season!

showusyourheinz.com

Super Bowl season is a perfect time to reunite some traditional game-time favorites!

Delivering the brands you know and love is a service you can only receive from Martin Bros. which is why over 80% of our items come from branded manufacturers.

Contact your sales representative to reunite with your favorite brands!

MARTIN BROS. DISTRIBUTING

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

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, Erika Kramer, Deb Elings, Tom Jordan, Lynn Meyers, Becky Eighmey

CULINARYScott Fadden, Steve Tiezzi, Doug Voss, John Smith

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

PHOTOGRAPHYBilly Patton, Rob Swiatly

INTERACTIVE DESIGN SPECIALISTBill Pendry

Like our new look?!Welcome to the first issue of Dish! We hope you enjoy seeing everything that Martin Bros. has to offer. It’s part of our way of providing customer service you deserve. Every issue comes from a team of specialists and has the support of sales representatives whose ultimate goal is to help Martin Bros. customers be successful. The products are from brands you trust. Many of the tools you’ll find throughout each issue are the types of technology resources you expect from Martin Bros. So put your feet up, grab some coffee and enjoy foodservice with a difference!

Krystle KettmanMANAGING EDITOR

4CULINARY CONCEPTS14 in ‘14 - Trends for 2014!

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HOT DISH! Trusted Brand Highlights

1 INGREDIENT 3 WAYS Heinz Smart LadleTM Soup

HEALTH & WELLNESS Non-Nutritive Sweeteners

SENIOR LIVING Dining Trends

MEDICAL SUPPLIES Benefits of Silicone for Skin

SCHOOLS Whole Grain Rich

BUSINESS BUZZ Restaurant Website Must Haves

DISPOSABLES For the Season

EQUIPMENT & SUPPLIES

MARTIN BROS. WEBINARS & EVENTS

CONVENIENCE Cold Case Trend

I’ve been checking out the 2014 national food trends that have been coming out, and there’s some great ideas on these lists. I’ve thought about how these ideas could work for our customers in the Midwest, and I’ve also used my experience in the foodservice industry and traveling around to Martin Bros. customers to figure out what other ideas are shaping up to be successful trends in the Midwest. So...here it is! My exclusive list of 14 trends for a prosperous 2014!

14in14’

Scott Fadden Martin Bros. operations Consultant

FOODSERVICE TRENDS FOR 2014

2 FOR $20 FACELIFT BREAKFAST COMFORT FOODS WITH SIGNATURE TOUCHES

ETHNIC FOODS REGIONAL FAVORITES SHAREABLE APPS PA I R I N G S FLATBREADS PROTEINS WITH POTENTIAL

SAVVY SEAFOOD HEALTHY CHOICES INDULGENT SELECTIONS CAPITALIZING ON HOLIDAYS & SPECIAL EVENTS UTILIZING LATEST & GREATEST TECHNOLOGIES

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BOURBON STEAK WITH SCALLOPS VALENTINE’S DAY SPECIAL

Greater Omaha Choice Lip On Beef Ribeye (902860 - 5/15 down) High Liner Icelandic Scallops – 10-20 ct (925200 - 2/5 lb) Nestle Minor’s Bourbon Style Sauce (501190 - 4/.5 gal)

PREPARATION & COOKING – Steak: Cook to desired temperature. When you flip the steak, brush it with the bourbon sauce. Before serving, brush the second side. Finish with an optional dash of plate-appealing seasoning.

PREPARATION & COOKING – Scallops: In a sauté pan with olive oil, heat to medium high heat. Place scallops in the pan and sear one side first. When lightly brown, flip to the second side. Lightly season with salt and pepper. Cook until opaque and browned.

PROFIT POTENTIALSteak $6.80 Scallops $3.03 Sauce $.60 Vegetables $.36 Potatoes $.56 Salad $.55 Seasoning + $.05

Average Total Cost $11.95

HOW DO YOU GET THAT GREAT DIAMOND MARKING?

Start out with the ends at 10 & 4 o’clock, turn clockwise as juices begin

to rise, turning it to 2 & 8 o’clock. Flip over and cook until done.

Holidays are historically big days and weeks for restaurants. Mother’s Day is usually the busiest day, and Valentine’s Day night is typically the

busiest night of the year. These special days can increase your overall sales as well as your individual guest checks. Therefore, take advantage of the higher traffic potential by promoting specials and maximizing upselling efforts.

1 CAPITALIZING ON HOLIDAYS & SPECIAL EVENTS

McCormick Lawry’s Pepper Supreme (473101–1/21 oz)

SELL AT $28.95

POTENTIAL PROFIT $17.00

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

14in14’

COUNTRY FRIED STEAK WITH MUSHROOM PASTAINGREDIENTS

AdvancePierre Natural Country Fried Steak (914070 - 30/5.3 oz) 2 oz Fettuccine Pasta 3 oz Custom Culinary Whisk & Serve White Sauce Mix (501540 - 4/38 oz) 1 oz Kemps Heavy Whipping Cream (347225 - 6/.5 gal) 1/2 cup Monterey Thin Sliced Mushrooms (380680 - 1/5 lb; 360970 - 2/5 lb)

PREPARATION & COOKING – Cook noodles as directed. For the sauce, prepare white sauce; add cream. In a pan, sauté mushrooms; mix together with sauce. Cook country fried steak as directed. Toss noodles and sauce together. Top with country fried steak. Garnish with fresh chopped parsley.

PROFIT POTENTIALCountry Fried Steak $1.58 Sauce $.31 Mushrooms $.32 Pasta + $.18


SELL AT $8.99


AdvancePierre Natural Country Fried Steak (914070 – 30/5.3 oz)

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From big cities to small town Main Street, you’ll find Mexican restaurants and Chinese food all along the way. And we are starting to see new ethnic foods popping up, too, including Indian, Thai, Korean, Japanese and more. In addition, we are starting to see more and more infusions and flavors that are customized to meet our American tastes.

Independent operators can take the center stage with great center of the plate options. Items such as Char-Broiled Meatloaf with a Peppercorn Mushroom Sauce, Artisan Grilled Cheese and Country Fried Steak with Mushroom Pasta rely on the comfort food trend while at the same time creating a distinctive spin.

Breakfast is profitable, quick and easy to execute for cooks and servers. In addition, many people enjoy breakfast anytime of the day… or night. It’s an important menu option for any foodservice facility to consider, especially those with extended hours. According to Technomic’s “10 Trends for 2014,” more restaurants are introducing innovative breakfast items – often available all day. And while breakfast-and-lunch-only concepts are building a niche, other operators are promoting late-night breakfast menus, often in conjunction with 24-hour drive-thru service, and are seeing huge success.

Shareable appetizers are a great tool for upselling tables that want variety. They are also great to use when creating limited time offers during sports seasons and big games as well as for other special events.

Check out McCain’s new website (www.mccainusafoodservice.com) and the new Brew City page (www.mccainusafoodservice.com/Brand/BrewCity) for some great promotional ideas and much more!

ETHNIC FOODS

COMFORT FOODS WITH SIGNATURE TOUCHES

BREAKFAST

SHAREABLE APPS

Check out the cuisine options from two of our newest

vendors, InnovAsian and Asian Food

Solutions!

Brew City® Mac ‘N Jack Brew Bites™ (998000 - 4/2 lb)

Skillet Frittata® Cheese, Vegetables and Ham (975060 - 48/3 oz)


2014 VOLUME 1 7

14in14’HERB-RUBBED GRILLED CHICKEN

Tyson ProPortion Bone-In Chicken (998010 – 1/34.3 lb) with no wings, more servings per case and a lower price per serving. Try seasoning with McCormick Lawry’s Monterey Style Roasted Garlic & Red Bell Pepper (473241 – 1/21 oz) or Key West Style Lemon, Basil & Thyme (473221 - 1/20 oz)!

PREPARATION & COOKING – Thaw chicken. Rub with olive oil and seasoning of choice. Grill or bake until internal temperature reaches a minimum of 165°F.

PROFIT POTENTIALChicken $1.92 Seasoning $.09 Potatoes $.37 Vegetables + $.36

Average Total Cost $2.74 SELL AT $9.99


Tyson ProPortion Bone-In Chicken (998010 – 1/34.3 lb)

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CheCk out the new king & PrinCe gourmet Seafood CakeS (Crab - 927410, LobSter & Seafood - 927420) with REBATE ON PAGE 16!

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With many big chains introducing flatbreads, it’s important to jump on the bandwagon to benefit from their advertising. Adding a flatbread pizza or substituting the traditional bun on some of your menu items will keep your menu competitive.

The pressure to keep your menu fresh continues to rise. Consider dressing up regional favorites with a signature touch. Doing so will keep your menu fresh and familiar at the same time.

In many ways, seafood can be a hidden avenue for adding creativity to your menu. There are often opportunities to try different species, cooking methods and recipes because oftentimes, menus in the Midwest are dominated by beef, pork and poultry.

As food and operating expenses rise and consumers continue to look to dining deals, try offering a “2 for $25” or “2 for $30” discount. These deals can still provide some exciting options for the cost-conscious consumer, but the extra $5 to $10 increase will help combat rising expenses.

FLATBREADS

REGIONAL FAVORITES

SAVVY SEAFOOD

2 FOR $20 FACELIFT

Check out the unique, quality seafood items available from

one of our newest vendors, The Fish Guys!

7Pairings (items that are served together to complement each other) and even flights (small plates that are served in a planned succession) are being featured on menus as a way to give customers something special. Pairings and flights provide added distinction and a more palate-pleasing meal for patrons. They also provide a great opportunity for upcharges and limited time offers.

PAIRINGS

PLAIN OVEN-FIRED FLATBREAD

6.75 IN (989760–

120/3.3 OZ)


2014 VOLUME 1 9

14in14’BATTER-DIPPED SAUSAGE APPETIZERAPPETIZER INGREDIENTS

Hillshire Farm Endless Black Oak Smoked Sausage (910000 - 1/11 lb) Kerry Golden Dipt Buttermilk Pre-Dip Batter Mix (415010 - 6/5 lb) Kerry Golden Dipt Zesty Breader Batter Mix (415170 - 6/5 lb)

PREPARATION & COOKING – For a one-step application, tumble sausage in Breader. For a thicker coating, dust with dry batter mix, dip into prepared batter mix and then tumble in Breader. Fry until batter is golden.

TERIYAKI SAUCE OPTIONS Soy Vay Veri Veri (503110 - 4/10 lb) Bay Valley Saucemaker (430580 - 2/1 gal) Diamond Crystal (560501 - 1/1 gal)

PROFIT POTENTIALSausage $.84 Batter/Seasoning $.30 Sauce + $.45


SELL AT $9.99


Hillshire Farm Endless Black Oak Smoked Sausage (910000 - 1/11 lb) 10

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Customers are still looking for their healthy or “perceived healthy” choices. There are many ways to incorporate this trend on your menu, from cooking oils to fresh ingredients to gluten free to un-breaded items to smaller plates and many options in between. Whatever your target audiences are looking for, try to accommodate them in order to continue to grow your business.

Martin Bros. has a food requirement online search option that can help you find healthy choices and items that meet specific dietary restrictions. Martin Bros. also has eight full-time registered dietitians that can assist with nutritional information. Ask your Martin Bros. representative for more information!

While customers are still looking for their healthy (or “perceived healthy”) choices, many will allow themselves to indulge a bit when they go out to eat. According to Technomic’s “10 Trends for 2014,” the demand for healthier eating is real, but so is the backlash. Therefore, don’t forget about rich and sinful ingredients when planning your menu.

Sara Lee Double Chocolate Decadence Brownie (997380 - 4/55 oz)

HEALTHY CHOICES

INDULGENT SELECTIONS

UTILIZING LATEST & GREATEST TECHNOLOGIES

PROTEINS WITH POTENTIAL

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Social media marketing, digital menus and tableside electronic payment options are just some of the many newer and ever-changing technologies that facilities can use to boost their sales. The younger your target audience, the more they will come to expect certain technologies and will frequent the businesses that are on the cutting edge. Implementing some of these technologies in your business will help you stay competitive with the millennials and future generations.

Take advantage of underutilized cuts of meat like flat iron, sirloin tip and flank, which can be used in many different applications and have great profit potential.

Two products to consider are our JBS 5 Star Choice Beef Shoulder Tender (902760) and our Greater Omaha Choice Beef Flank Steak (930720).

Proteins can also be pushed to another section of the menu. An example would be adding rope sausage as a tasty Batter-Dipped Sausage Appetizer.


2014 VOLUME 1 11

The Ingredient: Heinz Smart Ladle™ Cream of Celery Soup (511700 – 12/49.25 oz)

Smart Ladle™ Soups • Only 410 or less mg of sodium per serving.

• Also available in Cream of Chicken

(Coming Soon), Cream of Mushroom (511690),

Chicken Noodle (511710) and Tomato (511680).

1Cheesy Potato SoupServes: 22

1 can Heinz Smart Ladle™ Cream of Celery Soup (511700)4 cups Kemps Heavy Whipping Cream (347225)3 cups Knouse Cheddar Cheese Sauce (430298, 430308, 430630)2 cups Water6 cups Diced Potatoes (Lamb Weston Supreme Time Savor – 960760, Basic American Golden Grill Classic Cut – 602660)2 cups Bix Quality Cut Diced Celery, sautéed (380506)1 cup McCain Diced Onions, sautéed (961368)

In a kettle, mix soup, cream, cheese sauce and water. In a pan, saute celery and onion; add to kettle along with potatoes. Adjust thickness with water. Garnish with shredded cheddar cheese and diced bacon.

1 3 ways

ingredient

SELL AT $2.99


YOUR ORDERING AND INVENTORY BY TAKING ONE PRODUCT AND UTILIZING IT THROUGHOUT YOUR MENU.

Simplify YOUR ORDERING AND INVENTORY BY TAKING ONE PRODUCT AND UTILIZING IT THROUGHOUT YOUR MENU.

Simplify

Cheesy Potato Casserole Serves: 48

1 can Heinz Smart Ladle™ Cream of Celery Soup (511700)2 cups Butter, melted2 qt Kemps Sour Cream (900540)8 cups Shredded Cheddar Cheese2 cups C.H. Robinson Green Onions, diced (361010)9 lb Wholesale Russet Potatoes, sliced (361861)

In a bowl, mix all ingredients. Divide into two full shallow steam table pans. Bake at 375°F for 40-60 minutes. Garnish with a fresh chopped herb.

Hearty Chicken Pasta SaladServes: 16

1 can Heinz Smart Ladle™ Cream of Celery Soup (511700)3 lb AIPC R&F Cavatappi Pasta (480910)3 lb Tyson Red Label Select Cut Unbreaded Grilled Large Chicken Breast Strips (975890)3-1/2 cups Ventura Classic Gourmet Extra Heavy Mayonnaise (630390)1/4-1/2 cup Heinz Yellow Mustard (Vol-Pack - 551210, Jug - 561250)1-1/2 cup Water4 cups Bix Quality Cut Diced Celery (380506)6 cups Cherry Tomatoes, halved (Capital City – 12 pints – 362120, Wholesale – 6 pints – 362125)2 cups C.H. Robinson Shredded Carrots (360250)

Cook pasta to al dente; rinse with cold water to bring down temperature. In a bowl, mix together soup, mayonnaise, mustard and water; toss with cooled pasta. Add remaining ingredients. Adjust amount of pasta or mayonnaise/mustard/water to fit desired creaminess.

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1 INGREDIENT • 3 WAYS

ADD SIDE SELL AT $9.99


SELL AT $2.99


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YOUR ORDERING AND INVENTORY BY TAKING ONE PRODUCT AND UTILIZING IT THROUGHOUT YOUR MENU.

Simplify YOUR ORDERING AND INVENTORY BY TAKING ONE PRODUCT AND UTILIZING IT THROUGHOUT YOUR MENU.

Simplify

Cheesy Potato Casserole Serves: 48

1 can Heinz Smart Ladle™ Cream of Celery Soup (511700)2 cups Butter, melted2 qt Kemps Sour Cream (900540)8 cups Shredded Cheddar Cheese2 cups C.H. Robinson Green Onions, diced (361010)9 lb Wholesale Russet Potatoes, sliced (361861)

In a bowl, mix all ingredients. Divide into two full shallow steam table pans. Bake at 375°F for 40-60 minutes. Garnish with a fresh chopped herb.

Hearty Chicken Pasta SaladServes: 16

1 can Heinz Smart Ladle™ Cream of Celery Soup (511700)3 lb AIPC R&F Cavatappi Pasta (480910)3 lb Tyson Red Label Select Cut Unbreaded Grilled Large Chicken Breast Strips (975890)3-1/2 cups Ventura Classic Gourmet Extra Heavy Mayonnaise (630390)1/4-1/2 cup Heinz Yellow Mustard (Vol-Pack - 551210, Jug - 561250)1-1/2 cup Water4 cups Bix Quality Cut Diced Celery (380506)6 cups Cherry Tomatoes, halved (Capital City – 12 pints – 362120, Wholesale – 6 pints – 362125)2 cups C.H. Robinson Shredded Carrots (360250)

Cook pasta to al dente; rinse with cold water to bring down temperature. In a bowl, mix together soup, mayonnaise, mustard and water; toss with cooled pasta. Add remaining ingredients. Adjust amount of pasta or mayonnaise/mustard/water to fit desired creaminess.

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1 INGREDIENT • 3 WAYS

ADD SIDE SELL AT $9.99


SELL AT $2.99


TWO-FRY MENUS ARE MORE PROFITABLE EXPLORING THE ADVANTAGES OF FRENCH FRY VARIETY

Trusted Brand Feature: Lamb Weston

It’s no secret. Your customers like variety. It’s the reason you

offer so many different beverage and entrée choices on your

menu. The same holds true with French fries. If you offer more

choices, you’ll satisfy more customers, build your fry sales and

increase your profitability. And the evidence is more compelling

than ever.

In partnership with the renowned foodservice research firm,

Datassential, Lamb Weston recently conducted an extensive

nationwide study of consumer French fry preferences and

foodservice operator experiences.

Well over 1,200 consumers and 300 commercial foodservice

operators from all across the country were asked in-depth

questions about their French fry experiences. They asked

consumers from all backgrounds about their dining habits,

their French fry preferences and how strong those preferences

were. They looked into the operator’s perspective. What

benefits does a multi-fry menu provide? What are the

challenges? What they found could surprise you.

One fry does NOT fit all. Consumers are very particular about fries. In fact, 80% of them

prefer certain fry varieties over others. But surprisingly, only

55% prefer straight cut fries, the predominant cut style on

menus today. That means nearly one-half of your customers

would make another choice – if it was offered.

Your fry menu determines their venue. Nearly 50% of consumers said they sometimes choose a

restaurant based on the type of fries it serves.

Adding a second fry adds to profitability! Take a look at the chart below. This is an actual example of how

one QSR chain increased fry sales by adding a specialty cut fry

to create a multi-fry menu. Simply adding another fry choice

to the menu resulted in a marked increase in fry sales and a

growth in gross French fry profits of over 28%.

H O T D I S H !

* Annual profit calculated with a 360 day year.

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How you can get started 1) Start with your current fry and add more options that

appeal to consumers in your market. Go to ampliFRY.com to

find fry styles most preferred by customers in your market.

2) Charge a premium price for a specialty cut fry to further

increase your margins.

3) Promote your variety on your website, social media, text

clubs, crew buttons and table tents.

4) Get your staff excited and trained on the best ways to

suggest a fry upgrade to customers before they order. Run a

wait staff promotion to push upgrade orders to help your new

fries gain traction.

Trusted Brand Feature: Lamb Weston

NEW! Heinz Tomato Ketchup Blended with Real Jalapeño is the same thick, rich tomato ketchup that consumers love, with one ingredient added – real jalapeños. The unique, hot flavor is perfect for adding a kick to breakfast favorites like eggs and hashbrowns, or spicing up classics like burgers and fries.

PRODUCT # PACK SIZE

90576474 6/14 oz.

LIL’ KICK!Give Your Guests a

SWEETstuff

To take advantage of these special offers and new items, contact a Martin Bros. sales representativeTelephone: 800-847-2404Email: [email protected]

Strawberry Cheesecake Cream Pie

90516738 - 24/2.8 oz

A chocolate cookie crumb crust is beautifully layered with smooth strawberry cream mousse and light whipped topping all crowned with sweet chocolate shavings.

Chocolate Raspberry Duet Cake

998340 - 2/62 oz

Light and refreshing raspberry mousse divides cake layers all decorated with white chocolate buttercream frosting and finished with delicate dark chocolate curls.

Prepare your menu for sweetheart deals this Valentine’s Day!

Save $15 on Your 1st Case

Clorox 4 In One Disinfectant & Sanitizer 011480 - 12/14 ozOffer valid 12/1/2013 - 1/31/2014

Receive up to $100Heinz Escalon Tomatoes $1.00 per case

Offer valid 4/29/2013 - 4/27/2014

Save up to $100McCain Sweet Potatoes$10.00 per case

Offer valid 7/1/2013 - 6/30/2014

Try Moore’s Sun Spots Sweet Potato Slices (960580 - 6/2.5 lb)!

Get $5 Per CaseKing & Prince Gourmet Seafood CakesMinimum total cases 2. Maximum total cases 100. Offer valid 11/1/2013 - 4/30/2014

Savvy seafood is a Martin Bros. 2014 Trend!

Save $5 Per CaseTyson Timeless Recipe Fried ProPortion Chicken 977550 – 1/22.5 lb Maximum total rebate $500 Offer valid 10/31/2013 - 3/31/2014

PRODUCTrebates

Dark Chocolate Cherry Brownie Made With Ghirardelli

90563563 - 4/55 oz

Cherry filling, milk chocolate chips and dark chocolate chips flirt within an elegant brownie decorated with dark chocolate.

Malted Chocolate Caramel Pie

90351556 - 2/10 in

Chocolate graham crust piled high with chocolate truffle, melt-in-your-mouth mousse, malted milk and sweet caramel. It’s finished with chocolate syrup and a dollop of chocolate whipped topping.

Mango Raspberry Cheesecake

90501932 - 2/78 oz

Rich, smooth mango and sweet raspberry are blended with creamy cheesecake and layered on a graham cracker crust all topped with mango puree.

Save $4 Per CaseGeneral Mills Gold Medal Mixes Maximum total rebate $80 Offer valid 12/1/2013 - 2/28/2014 Not available to K-12 operators.

H O T D I S H !

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C O N V E N I E N C E

any customers are looking for fast service, fresh ingredients, healthy alternatives and value pricing when choosing a foodservice solution. Cold cases are a perfect way to offer these choices, and Martin Bros. convenience

store and retail team specialists have innovative ideas to help customers meet the grab-and-go cold case trend.

In a recently released “Sandwich Consumer Trend Report” published by Technomic, more than half of the polled respondents said they purchase grab-and-go prepared and wrapped sandwiches. That’s an impressive rise from 39% in 2010.

“This sandwich trend mirrors what we’re seeing with an overall cold case trend. Cold cases provide a great opportunity to merchandise the items that consumers are looking for on-the-go, so many convenience outlets are taking a look at cold case sales opportunities,” says Craig DeHoet, a Martin Bros. C-Store and Retail Sales and Marketing Consultant.

Premium PricingStudies done by Datassential show convenience store shoppers are willing to pay more to get the fresh, quality deli sandwiches, wraps and salads they want. When researchers showed price points for various items and asked consumers to state their likelihood to pay that amount, pay more or pay less, about one-third of them said that $5 was the right price for a sandwich, wrap or salad. Over 40% said they would be willing to pay more for an item they felt was fresh and good quality.

Something For EveryoneOne thing to keep in mind when building a cold case is to try to provide choices to fit many different appetites. For those who already like healthier alternatives, offer items like sandwiches, wraps, salads, veggie cups, fruit cups, boiled eggs, yogurt parfaits and bottled water. For those who want more hearty options, offer meals packed in microwaveable disposable containers.


COLDCASETREND

KEN STONER Martin Bros. Convenience Store & Retail Project Manager

Clear Cup, Insert & Lid (12 oz Ultra Clear Cup -

850578 - 20/50 ct) (3.5 oz SoloServe Container/Insert

- 342495 - 20/50 ct) (No Slot Lid - 343962 - 10/100 ct)

Ask your Martin Bros. sales representative or c-store and retail specialist for more information about how to get started on or ideas to revamp a cold case program.

Sandwiches

Eggs ASAP! Hard Cooked Peeled Eggs (975080 – 16/2 pack)

Microwave Safe Packaging

M

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any customers are looking for fast service, fresh ingredients, healthy alternatives and value pricing when choosing a foodservice solution. Cold cases are a perfect way to offer these choices, and Martin Bros. convenience

store and retail team specialists have innovative ideas to help customers meet the grab-and-go cold case trend.

In a recently released “Sandwich Consumer Trend Report” published by Technomic, more than half of the polled respondents said they purchase grab-and-go prepared and wrapped sandwiches. That’s an impressive rise from 39% in 2010.

“This sandwich trend mirrors what we’re seeing with an overall cold case trend. Cold cases provide a great opportunity to merchandise the items that consumers are looking for on-the-go, so many convenience outlets are taking a look at cold case sales opportunities,” says Craig DeHoet, a Martin Bros. C-Store and Retail Sales and Marketing Consultant.

Premium PricingStudies done by Datassential show convenience store shoppers are willing to pay more to get the fresh, quality deli sandwiches, wraps and salads they want. When researchers showed price points for various items and asked consumers to state their likelihood to pay that amount, pay more or pay less, about one-third of them said that $5 was the right price for a sandwich, wrap or salad. Over 40% said they would be willing to pay more for an item they felt was fresh and good quality.

Something For EveryoneOne thing to keep in mind when building a cold case is to try to provide choices to fit many different appetites. For those who already like healthier alternatives, offer items like sandwiches, wraps, salads, veggie cups, fruit cups, boiled eggs, yogurt parfaits and bottled water. For those who want more hearty options, offer meals packed in microwaveable disposable containers.


COLDCASETREND

KEN STONER Martin Bros. Convenience Store & Retail Project Manager

Clear Cup, Insert & Lid (12 oz Ultra Clear Cup -

850578 - 20/50 ct) (3.5 oz SoloServe Container/Insert

- 342495 - 20/50 ct) (No Slot Lid - 343962 - 10/100 ct)

Ask your Martin Bros. sales representative or c-store and retail specialist for more information about how to get started on or ideas to revamp a cold case program.

Sandwiches

Eggs ASAP! Hard Cooked Peeled Eggs (975080 – 16/2 pack)

Microwave Safe Packaging

M

2014 VOLUME 1 17

With the start of 2014, many people

are once again beginning whole-

hearted efforts to lose weight and develop

healthier eating habits. And one of the

avenues we often try to focus on in this

journey is decreasing our sugar intake.

D. Saccharin (572588 - 2000/1 gr) Saccharin is the oldest approved sweetener. It is 300-500 times sweeter than sugar. One single serve packet is equal to 2 teaspoons sugar. It is a common tabletop sweetener and mixes easily into both cold and hot beverages. In order to use it in baking, however, you must also use some natural sugar in order to achieve proper volume and texture.

A. Sucralose (576558 - 2000/1 gr) Sucralose starts with natural sugar and converts it to a non-carbohydrate sweetener by replacing three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. It maintains sweetness in a wide variety of temperatures and can be used in cooking and baking. It also pours just like sugar. 1 cup = 1 cup.

C. Aspartame (572518 - 2000/1 gr) Aspartame is a sweetener made up of two amino acids. It was created in 1965. It is 200 times sweeter than sugar and is commonly used in drinks and some desserts. It cannot be used in baking, however, because it is not heat stable. Heat will eliminate its sweetness.

B. Stevia (90581346 - 1000/1 gr) This is a newer member of the non-nutritive sweetener group. It is a natural zero calorie sweetener made from the stevia plant. It is twice as sweet as sugar. Stevia is heat stable and works well for baking.

How Sweet Is It?

B

A

C

D

So, where do we start if we want to provide an outlet for people trying to decrease their sugar intake?

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

Providing a healthy-eating menu section featuring items

that are low in the calories and carbohydrates associated

with sugars is a great idea.

Another great idea is to educate ourselves about the types of

added sugar so we can weigh the pros and cons of each, find

alternatives and provide menu solutions.

Non-nutritive sweeteners are sometimes referred

to as “high-intensity

sweeteners” or “sugar

substitutes”. They

have minimal or no

carbohydrates or calories.

They are noted to be a

great alternative for those

with diabetes or people

needing to cut back on

calories. However, these

sweeteners cannot be

used interchangeably with

nutritive sweeteners in

recipes. Their taste and

cooking qualities vary.

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

Reference: Food & Nutrition Magazine, published by the Academy of Nutrition and Dietetics

G L A Z E D C A R ROT S

Serves: 60 - Portion: 1 Serving

12 Lb Carrots, Whole Baby9 5/8 Oz Margarine115 1/4 Ml Sucralose2 Tbs + 2 5/8 Tsp Salt1 Tbs + 1 1/3 Tsp Cinnamon

1. Heating of vegetables should be scheduled so they are served soon after heating. If using canned carrots, drain water.

2. Steam carrots until tender but not soft.3. Place carrots in 2” deep pans. Melt margarine,

and add sucralose, cinnamon and salt. Pour over carrots.4. Heat in: conventional oven: 400 F for 15-20 minutes,

convection oven: 375 F for 13-18 minutes. Turn frequently.

#13414

Portion: 1/2 C

#14552

BLUEBERRY CRUMB PUDDING

Serves: 60 - Portion: 1 SQ - 1-Sheet Pan

5 Lb White Cake Mix1 Qt + 3 C Water1 Gal Blueberries, Frozen or Fresh3 C Sugar3 C Sucralose1 Qt + 2 C Flour2 Tbs Cinnamon2 C Margarine1/4 C Lemon Juice

1. Combine white cake mix and water. Portion batter into pan(s).TOPPING:1. Drain blueberries and wash thoroughly.2. Sprinkle blueberries on top of cake batter in pan(s).3. Mix sugar, sucralose, flour, cinnamon, margarine and lemon juice.4. Sprinkle sugar mixture on top of blueberries.5. Bake at 325 F until done (about 30-40 minutes).6. Cut each 18x26x2 pan 6x10.

PEACH COBBLER


12 Each English Muffin, Cut In 5ths36 Sucralose1/2 C Sugar1 Tbs Cinnamon1 1/2 Tsp Allspice1 Gal + 3 1/2 Qt Peach Slices, Unsweetened1 1/2 C Peach Juice1 C Lemon Juice2 Tbs Cornstarch

1. Combine muffin pieces, 1/2 of sucralose, sugar, cinnamon and allspice; set aside.

2. Drain peaches and reserve juice.3. Dissolve cornstarch in peach juice and lemon juice.4. Combine peaches and cornstarch mixture. Cook over medium

heat until thickens. Cool.5. Stir in remaining sweetener to cooled peaches.6. Top muffin mixture with peaches.7. Portion into serving plates with #8.

#10316

BANANA YOGURT PANCAKES

Serves: 60 - Portion: 2 Each

20 Each Egg White, Pasteurized Shell Eggs 2 1/2 Qt Flour1/3 C Baking Soda4 3/4 Each Sugar Substitute4 3/4 Each Large Banana, Mashed2 Lb + 6 1/2 Oz Plain Low Fat Yogurt2 Tbs + 1 1/4 Tsp Canola Oil1 Tbs + 2 1/2 Tsp Vanilla Extract

1. Combine flour, baking soda and sugar substitute.2. Add mashed banana, yogurt, oil and vanilla. Fold gently together.

Avoid over-mixing.3. Separate the egg whites from yolk of pasteurized shell eggs.

Beat egg whites until soft peaks form. Fold into pancake batter.4. Spray griddle with buttery flavored cooking spray.5. Drop batter by #16 dipper onto hot griddle.6. Turn pancakes when tops are bubbly and edges are brown.7. Place cooked pancakes in a 2” deep steamtable pan.8. Serve pancakes hot with warm syrup.

#17175

BAKED APPLE SLICES Serves: 60 - Portion: 1/3 C

2 1/2 Can, #10 Sliced Apples30 Each Aspartame1 Tbs + 1 2/3 Tsp Cinnamon

1. Mix apples, aspartame and cinnamon.2. Portion into baking pans.3. Bake until heated through.

#7616

Martin Bros.’ online menu management

program is your instant tool for managing

your menu. Use the following recipe names and

numbers to search for these recipes in your

Simply Menus account. Ask your Martin Bros.

representative for more information.

COST PER SERVING

$0.34

COST PER SERVING

$0.28

COST PER SERVING

$0.08

COST PER SERVING

$0.32

COST PER SERVING

$0.51


18

Reference: Food & Nutrition Magazine, published by the Academy of Nutrition and Dietetics

G L A Z E D C A R ROT S


12 Lb Carrots, Whole Baby9 5/8 Oz Margarine115 1/4 Ml Sucralose2 Tbs + 2 5/8 Tsp Salt1 Tbs + 1 1/3 Tsp Cinnamon

1. Heating of vegetables should be scheduled so they are served soon after heating. If using canned carrots, drain water.

2. Steam carrots until tender but not soft.3. Place carrots in 2” deep pans. Melt margarine,

and add sucralose, cinnamon and salt. Pour over carrots.4. Heat in: conventional oven: 400 F for 15-20 minutes,

convection oven: 375 F for 13-18 minutes. Turn frequently.

#13414

Portion: 1/2 C

#14552

BLUEBERRY CRUMB PUDDING

Serves: 60 - Portion: 1 SQ - 1-Sheet Pan

5 Lb White Cake Mix1 Qt + 3 C Water1 Gal Blueberries, Frozen or Fresh3 C Sugar3 C Sucralose1 Qt + 2 C Flour2 Tbs Cinnamon2 C Margarine1/4 C Lemon Juice

1. Combine white cake mix and water. Portion batter into pan(s).TOPPING:1. Drain blueberries and wash thoroughly.2. Sprinkle blueberries on top of cake batter in pan(s).3. Mix sugar, sucralose, flour, cinnamon, margarine and lemon juice.4. Sprinkle sugar mixture on top of blueberries.5. Bake at 325 F until done (about 30-40 minutes).6. Cut each 18x26x2 pan 6x10.

PEACH COBBLER


12 Each English Muffin, Cut In 5ths36 Sucralose1/2 C Sugar1 Tbs Cinnamon1 1/2 Tsp Allspice1 Gal + 3 1/2 Qt Peach Slices, Unsweetened1 1/2 C Peach Juice1 C Lemon Juice2 Tbs Cornstarch

1. Combine muffin pieces, 1/2 of sucralose, sugar, cinnamon and allspice; set aside.

2. Drain peaches and reserve juice.3. Dissolve cornstarch in peach juice and lemon juice.4. Combine peaches and cornstarch mixture. Cook over medium

heat until thickens. Cool.5. Stir in remaining sweetener to cooled peaches.6. Top muffin mixture with peaches.7. Portion into serving plates with #8.

#10316

BANANA YOGURT PANCAKES

Serves: 60 - Portion: 2 Each

20 Each Egg White, Pasteurized Shell Eggs 2 1/2 Qt Flour1/3 C Baking Soda4 3/4 Each Sugar Substitute4 3/4 Each Large Banana, Mashed2 Lb + 6 1/2 Oz Plain Low Fat Yogurt2 Tbs + 1 1/4 Tsp Canola Oil1 Tbs + 2 1/2 Tsp Vanilla Extract

1. Combine flour, baking soda and sugar substitute.2. Add mashed banana, yogurt, oil and vanilla. Fold gently together.

Avoid over-mixing.3. Separate the egg whites from yolk of pasteurized shell eggs.

Beat egg whites until soft peaks form. Fold into pancake batter.4. Spray griddle with buttery flavored cooking spray.5. Drop batter by #16 dipper onto hot griddle.6. Turn pancakes when tops are bubbly and edges are brown.7. Place cooked pancakes in a 2” deep steamtable pan.8. Serve pancakes hot with warm syrup.

#17175

BAKED APPLE SLICES Serves: 60 - Portion: 1/3 C

2 1/2 Can, #10 Sliced Apples30 Each Aspartame1 Tbs + 1 2/3 Tsp Cinnamon

1. Mix apples, aspartame and cinnamon.2. Portion into baking pans.3. Bake until heated through.

#7616

Martin Bros.’ online menu management

program is your instant tool for managing

your menu. Use the following recipe names and

numbers to search for these recipes in your

Simply Menus account. Ask your Martin Bros.

representative for more information.

COST PER SERVING

$0.34

COST PER SERVING

$0.28

COST PER SERVING

$0.08

COST PER SERVING

$0.32

COST PER SERVING

$0.51


2014 VOLUME 1 19

DINING TRENDS3

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

R O O M S E R V I C E

Hotel-style dining has taken over in many hospitals nationwide and has started to come into the senior living and healthcare community settings, as well. Research has shown that this on-demand style of dining increases customer satisfaction and food quality while decreasing waste and in turn decreasing food costs in many healthcare settings.

R E S TA U R A N T S T Y L E

Going out to eat at a restaurant is something that many of us find rewarding. As more Americans are aging and entering senior living communities, dining programs are evolving to reflect customer expectations that are often based on restaurant-style dining. Restaurant-style dining also serves to implement regulations related to person-centered services.

Trends with Benefits, Tips & Ideas

• Utilize the Martin Bros. Healthcare Menu Templates available on www.MartinsMart.com under Tools.

• Use room service in place of a current room tray system or for skilled rehabilitation guests as a second option for flexibility.

• Offer a static menu of “always available items” or a select menu similar to other guests’ cycle menu.

• Start with a select breakfast menu to trial the room service dining style.

• Sethoursbasedonstaffingandpatientpreference.

Tips

Don’t miss next month’s Senior Living section, where we interview a Martin Bros. healthcare customer who is seeing some great success with Restaurant-Style Dining and will offer some great in-depth insight into this dining trend!

DON’TMISSIT!

1 2

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

• Superior food quality

• Better customer service

• Attractive marketing tool

• More variety

• Improved quality of life

• Great revenue potential (guest and employee meals, brunches/events, catering, meals on wheels, to-go and delivery meals, etc.)

Benefits

If you have questions about these dining trends or how to take the next step to get started with a new dining style, contact your Martin Bros. sales representative or dietitian.

O N T H E R O A D

Have you thought about taking your foodservice “on the road”? In our everyday life, most of us spend a great deal of our dining away from our traditional dining table. It may not be a full meal, but we all eat periodically from places other than home. There are party ideas, snacks and meals that can be taken “on the road” in senior living, too, using a mobile delivery system.

Breakfast In Bed: assorted breakfast rolls, assorted cheeses, fresh fruit cups, juice, coffee

Hot Dog Cart: grilled hot dogs with all the trimmings, including onion, cheese, relish, mustard and ketchup, individual bags of chips, cups of coleslaw

Baked Potato Bar: baked potatoes with all the trimmings, including butter, shredded cheese, onion, cooked broccoli cuts, bacon, ham, butter and sour cream

Soup & Sandwich Rolling Bistro: prepared deli sandwiches, “soup de jour”

Happy Hour: wine, beer, coffee, cappuccino, hot chocolate, soft drinks, cheese and crackers, olives, pretzels, mixed nuts

Ice Cream Sundae Truck: vanilla ice cream with all the trimmings, including chocolate sauce, strawberry sauce, caramel sauce, nuts, chopped maraschino cherries and marshmallow cream

Theater Popcorn Stand: popcorn, lemonade, soft drinks, theater-style candy…or maybe even sprinkle some chocolate candies into the popcorn for an extra special treat

Ideas

3

Breakfast In BedSara Lee Mini Cinnamon Pull-Apart Bread 1.5 oz (987570 – 4/24 ct) Hot Dog CartFarmland Gold Medal Turkey Hot Dog 8x1 (920290 – 1/10 lb) Baked Potato BarWholesale Russet Potatoes (361861 – 1/10 lb) Soup & Sandwich Rolling BistroHeinz Chef Francisco Old Fashioned Chicken Noodle Soup (943120 – 4/4 lb) Happy HourDiamond Crystal French Vanilla Cappuccino (702100 – 6/2 lb)

Ice Cream Sundae TruckWells’ Blue Bunny NUTRIplus Vanilla Ice Cream Cups (991208 – 48/4 oz)

Theater Popcorn StandConAgra Orville Redenbacher’s Microwave Butter Popcorn (600370 – 36/3.5 oz)

ON THE ROAD PRODUCT SUGGESTIONS

Martin Bros. has a “snack cart” with customized decoration packages available for purchase. This snack cart is easily moved about and can be used for a variety of “road dining” concepts. Call Julie Halfpop (515-238-7295) for more information about the Martin Bros. snack cart and/or to arrange a purchase.

ASNACK T IMEINNOVATION

CARTMart’n S E N I O R L I V I N G

20

If you have questions about these dining trends or how to take the next step to get started with a new dining style, contact your Martin Bros. sales representative or dietitian.

O N T H E R O A D

Have you thought about taking your foodservice “on the road”? In our everyday life, most of us spend a great deal of our dining away from our traditional dining table. It may not be a full meal, but we all eat periodically from places other than home. There are party ideas, snacks and meals that can be taken “on the road” in senior living, too, using a mobile delivery system.

Breakfast In Bed: assorted breakfast rolls, assorted cheeses, fresh fruit cups, juice, coffee

Hot Dog Cart: grilled hot dogs with all the trimmings, including onion, cheese, relish, mustard and ketchup, individual bags of chips, cups of coleslaw

Baked Potato Bar: baked potatoes with all the trimmings, including butter, shredded cheese, onion, cooked broccoli cuts, bacon, ham, butter and sour cream

Soup & Sandwich Rolling Bistro: prepared deli sandwiches, “soup de jour”

Happy Hour: wine, beer, coffee, cappuccino, hot chocolate, soft drinks, cheese and crackers, olives, pretzels, mixed nuts

Ice Cream Sundae Truck: vanilla ice cream with all the trimmings, including chocolate sauce, strawberry sauce, caramel sauce, nuts, chopped maraschino cherries and marshmallow cream

Theater Popcorn Stand: popcorn, lemonade, soft drinks, theater-style candy…or maybe even sprinkle some chocolate candies into the popcorn for an extra special treat

Ideas

3

Breakfast In BedSara Lee Mini Cinnamon Pull-Apart Bread 1.5 oz (987570 – 4/24 ct) Hot Dog CartFarmland Gold Medal Turkey Hot Dog 8x1 (920290 – 1/10 lb) Baked Potato BarWholesale Russet Potatoes (361861 – 1/10 lb) Soup & Sandwich Rolling BistroHeinz Chef Francisco Old Fashioned Chicken Noodle Soup (943120 – 4/4 lb) Happy HourDiamond Crystal French Vanilla Cappuccino (702100 – 6/2 lb)

Ice Cream Sundae TruckWells’ Blue Bunny NUTRIplus Vanilla Ice Cream Cups (991208 – 48/4 oz)

Theater Popcorn StandConAgra Orville Redenbacher’s Microwave Butter Popcorn (600370 – 36/3.5 oz)

ON THE ROAD PRODUCT SUGGESTIONS

Martin Bros. has a “snack cart” with customized decoration packages available for purchase. This snack cart is easily moved about and can be used for a variety of “road dining” concepts. Call Julie Halfpop (515-238-7295) for more information about the Martin Bros. snack cart and/or to arrange a purchase.

ASNACK T IMEINNOVATION

CARTMart’n S E N I O R L I V I N G

2014 VOLUME 1 21

Ways a New Silicone Product Line Can Help Protect At-Risk Patients’ Skin Erika Kramer, Martin Bros. Medical Services Education & Marketing Director

A pressure ulcer can occur at the point where skin is in constant contact with a surface, such as a patient’s bed or chair, or with another part of the body, for example where the knees or ankles rest together. The high pressure that builds up can disrupt the flow of blood and oxygen, causing the skin to break down.

KerraPro Pressure Reducing Pads effectively redistribute pressure using the

superpowers of silicone and thus protect skin from pressure ulcers. Silicone is incredibly hardwearing yet soft and odorless – making it the ideal material.

When KerraPro was tested on a female nursing home patient, for example, skin condition improved by 41%. This improvement had almost returned the skin to its normal skin condition.

12

10

8

6

4

2

11

9

7

5

3

1

12

Strip provides protection when using face masks or other healthcare equipment.(875180 & 875190)

Sheet cushions the head or shoulder blades and can beused flat or folded. (875150)

Sacrum relieves pressure on the shoulder and otherbony prominences.(875170)

Sacrum is perfectly shapedto reduce pressure in the sacral area.(875170)

Heel can be used in different locations, including on theelbows and knees.(875160)

Sheet can be cut to size and provides protection to wristsand hands. (875150)

Versatile and flexible, wrap Strip around the wrist. (875180 & 875190)

Cut Strip to size to protect at-risk areas, including fingers, toes,hands, feet and ankles. (875180 & 875190)

Sheet reduces pressure between knees or ankles.(875150)

Sacrum can also reduce pressureon the ankles.(875170)

Heel can protect the backof the heel on patientslying down.(875160)

Heel can also protect underneath the foot on patients sitting upor walking.(875160)

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

Pressure ulcers are a constant worry for nursing home patients.

22

School menus will be required to serve 100% whole grain rich items beginning school year 2014-2015. Many school foodservice programs have already begun the changeover, and

we’re halfway there by already serving 50% of the menu as whole grain rich.

Renee Greiner, RD, LD, Martin Bros. Marketing Dietitian

Do not be afraid to experiment

with recipes

to achieve the

best products

for your

students.

Also, try to involve students and make it fun!

FIGURING OUT WHOLE GRAIN RICH

WHOLE GRAIN RICH IS DEFINED AS:• Wholegrainasthefirst

ingredient

• 8 grams of whole grain

per serving

• FDA-approved whole grain

health claim on package

Keep the following tips in mind when modifying a recipe to achieve whole grain rich:

• May need to decrease mixing time to create

a moist product.

• May need to increase water (0.5-1.5% for

every10%ofwholewheatflouradded)

to create a moist product.

• May need to use a sweetener or add honey

ormolassestominimize“bitter”flavorprofile.

Ask your Martin Bros. representative for more tips and information on more products that

meet the USDA whole grain requirement, including cereals, hot breakfast items and more.

S C H O O L S

Kellogg’s Graham Snacks• Keebler Bug Bites Cinnamon

Grahams (413708 – 210/1 oz) • Scooby Doo! Cinnamon

Grahams (413688 – 210/1 oz) • Keebler Elf Grahams

Cinnamon (741180 – 150/1 oz) Chocolate (90400175 – 150/1 oz) Original (90400170 – 150/1 oz)

Catallia S.M.A.R.T.™ 100% Whole WheatWhole Grain Tortilla, 9 in.951880 - 12/12 ct

Sized 9 inches to work with all menu offerings and deliver the right ounce equivalency based on the new USDA school regulations for breads.

Product IdeasGeneral Mills Pillsbury® Whole Grain-Rich Biscuits

Pillsbury® Whole Grain-Rich Biscuits meet 1 and 2 ounce equivalent grains and have at least 9g of whole grain and 0g trans fat per serving. They meet USDA whole grain-rich criteria for K-12 products.

Mini Baked: 999180 - 175/1 ozMini Dough: 90578390 - 210/1.25 ozRegular Baked: 9999070 - 120/2 ozRegular Dough: 90576216 - 216/2.51 oz

2014 VOLUME 1 23

Sara Kies, Martin Bros. Marketing Manager

Your independent restaurant could be missing out on some huge profit potential if your website is lacking these modern-day conveniences. Get a jump on your online presence for 2014.

Top Restaurant WebsiteMust Haves for 2014

Your site must work on a smart phone.

Today, more people have smart phones than they do desktop computers,

which is why it’s important that your website function better than just ‘ok’ on

a mobile device. People of today expect more. They want to easily read and

navigate your website from any device without pinching, downloading or

standing on their head to do so. Having a website that people can interact with on

their phone or tablet will increase the likelihood of them visiting your restaurant

over competitors who don’t make the experience mobile-friendly.

Make your menu your main focus.

Remember - mobile-friendly, fast-loading sites make sense for our on-

the-go society. Forcing us to download your menu from a PDF file does not.

Make your menu the main text of your site and update it OFTEN. Take it one

step further and allow your guests to order online, decreasing their wait time if

they’re looking for something fast. There are simple widgets available to add this

functionality to your site – especially if you’re using an easily-editable interface

like WordPress or Joomla.

Tell them about your food and drink

specials. Don’t assume they know.

This is a simple concept. If you’re having

a special event, a 2 for $25 deal or special

Happy Hour pricing – post this on your

HOME PAGE. It’s the simplest way to attract

new customers and will help gain repeat

regulars. If there is a limited-time offer they

can take advantage of, it will give your public

a reason to dine out at your establishment.

The days of set it and forget it when it comes

to presenting yourself online are over.

Tell people when you’re open and

how to get there.

People don’t want to hunt for you and they

REALLY don’t want to find out that you’re

5

1

2

3

4

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

24

closed after finally finding you. Clearly post

your hours and your location with Google

Maps integration. Neither should come

without the other.

Integrate with your social media

accounts.

Your social media presence is just as, if not

more important than your website presence.

Your posts, deals and daily interaction with your

fans and followers should be included on your

website to keep the connection strong. Social

media is ‘word of mouth’ marketing at its finest,

which is why you should always be looking for new

ways to capture more followers. Posting your feeds

on your website is the simplest way to do that.

5

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

2014 VOLUME 1 25

LOVE OF

Kickoff celebrations you are coordinating this year with specialty Super Bowl, Valentine’s Day and St. Patrick’s Day items from Martin Bros. Order ahead and have it delivered with your next order for convenience.

HUNTER GREEN PLACEMAT 9.5” X 13” #803038 1/1000 ct

HUNTER GREEN CUTLERY BAND 1.5”X4.25” #800200 1/2500 ct

WHITE MUFFIN/CUPCAKE BAKE CUP #825520 1/500 ct

RED PLACEMAT 9.5”X13” #803028 1/500 ct

WHITE NAPKIN: 2 PLY - 1/8 FOLD 15”X17” #801510 4/250 ct

RED NAPKIN: 2 PLY - 1/8 FOLD 15”X17” #825520 1/500 ct

D I S P O S A B L E S

VALENTINE’S DAY COMBO PACK (Placemats, Napkins & Doilies) #804820 1/250 ct

Website Builder is our newest solution designed to give you the ability to manage, design and update your website without the need for high-priced programmers. Easily update your menu, post happy-hour specials or update last weekend’s party images all from a simple word processing interface - giving you the ability to connect with younger customers while gaining the edge over the competition.

Offering you the most innovative tools in foodservice is our passion which is why we’re providing you with an inexpensive solution to online marketing.

Technology You Expect.

Website Builder

Scan this code, visit us atinfo.martinsnet.com/webbuilderor call 800-847-2404 for more information on how Website Builder can increase your profit potential.

Foodservice with a Difference

LOVE OF

Kickoff celebrations you are coordinating this year with specialty Super Bowl, Valentine’s Day and St. Patrick’s Day items from Martin Bros. Order ahead and have it delivered with your next order for convenience.

HUNTER GREEN PLACEMAT 9.5” X 13” #803038 1/1000 ct

HUNTER GREEN CUTLERY BAND 1.5”X4.25” #800200 1/2500 ct

WHITE MUFFIN/CUPCAKE BAKE CUP #825520 1/500 ct

RED PLACEMAT 9.5”X13” #803028 1/500 ct

WHITE NAPKIN: 2 PLY - 1/8 FOLD 15”X17” #801510 4/250 ct

RED NAPKIN: 2 PLY - 1/8 FOLD 15”X17” #825520 1/500 ct

D I S P O S A B L E S

VALENTINE’S DAY COMBO PACK (Placemats, Napkins & Doilies) #804820 1/250 ct

2014 VOLUME 1 27

REMOVES

99.9%of microorganisms,

including

C. DIFF*

NEW

INNOVATIVE MICROBEREMOVING TECHNOLOGYWITH BUILT-IN SCRUBBERS

* Based on third-party testing

Stop the chain of infection with the new Rubbermaid HYGEN™ Disposable Microfi ber System. It’s the only disposable microfi ber system proven to remove 99.9% of microbes, including C. diff.•

Free samples at rubbermaidcommercial.com/99

DON’T JUST KILL MICROBES.REMOVE THEM.

Introducing the Rubbermaid HYGEN™

DISPOSABLE Microfi ber System.

EQUIPMENTANDSUPPLIES

Roxanne Hassman Martin Bros. Janitorial Category Manager

HYGEN™ Dry Dusting Mops With Fringe18 in: 093148 24 in: 093159 36 in: 02042548 in: 093124

HYGEN™ Quick-Connect Frames18 in: 02047824 in: 02045836 in: 02043848 in: 093125

HYGEN™ Damp Mops – 18 inBlue: 020480Green: 020482Yellow with Scrubbers: 093122

THE POWER OF

microfiberand five reasons you should switch.

Cleans Better Microfiber picks up more dirt than traditional mops and cloths.

Safer Microfiber mops are lighter weight than traditional string mops when wet, so there is less chance of worker injury. Also, since microfiber mops use about 10-20 times less liquid than a string mop, less water is left on the floor, floors dry faster and slip and fall accidents are reduced.

Controls Spread of Infection With a microfiber mopping system, a new mop is easily used for each patient room, reducing the chance of cross-contamination. With traditional mopping systems, workers generally use the same string mop and same bucket of water for 2-3 patient rooms before dumping the water and changing the mop. This old method increases cross-contamination risk. In addition, traditional mopping means a lot of wasted time going back to the cleaning closet to change the mop bucket water so frequently.

Environmentally Friendly Microfiber is more environmentally friendly because less water and chemical is used.

Saves Money Initial cost of a microfiber mop system can be a little higher, but considering the fact that Rubbermaid’s microfiber mop, for instance, can be laundered 500 times (200 times with bleach), it provides savings in the long run. You also save money on your water and chemical bills.

1

2

3

4

5

Microfiber mops are proven to clean floors 45% better than string mops.****Based on Rubbermaid internal testing.

HYGEN™ Quick-Connect Handle 020408 – 1/58 in

28

2014 VOLUME 1 ?


REMOVES

99.9%of microorganisms,

including

C. DIFF*

NEW

INNOVATIVE MICROBEREMOVING TECHNOLOGYWITH BUILT-IN SCRUBBERS

* Based on third-party testing

Stop the chain of infection with the new Rubbermaid HYGEN™ Disposable Microfi ber System. It’s the only disposable microfi ber system proven to remove 99.9% of microbes, including C. diff.•

Free samples at rubbermaidcommercial.com/99

DON’T JUST KILL MICROBES.REMOVE THEM.

Introducing the Rubbermaid HYGEN™

DISPOSABLE Microfi ber System.

DISPOSABLE MICROFIBER MOP (097640 – 150/18 in)

DISPOSABLE MICROFIBER CLOTH (097645 – 240/12 in)

?

The Edge™ Manual Slicer (284261 – 1/3 H.P.)

X13-Plus Automatic Slicer (260214 – 1/2 H.P.)


Kam Miller Martin Bros. Equipment Sales [email protected] 319-350-1667

ost foodservice slicers fall into either the automatic or manual category. The main difference between the two is that manual slicers require an employee

to physically move the carriage, whereas automatic slicers use a motor to drive the carriage. Therefore, manual slicers are meant for more on-demand and lighter-volume slicing, whereas automatic slicers are meant for higher-volume slicing.

While you can usually expect about a decade worth of life on a slicer, it’s important to know what signs to look for that it might be time for your operation to purchase a new slicer.

M

Martin Bros. has a team of specialists to assist with your equipment and supply needs. Contact your sales representative to find out which specialist services in your area.

SMALLWARES SPECIALISTS

Mary Schott Bobbi Bowden Rick MoserKam Miller, Manager

LARGE EQUIPMENT SPECIALISTS

Kory Kuhens, Parts & Warranty

Mario Mery

EQUIPMENT & SUPPLY TEAM

SIGNS IT’S TIME FOR A NEW SLICER:

Broken or malfunctioning parts

Excessive wear and tear

A change in your menu that will require more slicing

An increased number of service calls being made on a slicer

High repair costs

The need for a newer unit to meet updated NSF requirements

ROASTED IN COMFORTSLOW COOKED FOR 8 HOURS

Made with hand-triMMed USda ChoiCe ShoUlder Clod traditional, hoMeStyle reCipe & endleSS poSSibilitieS!

PhillyFajita

COMFORT FOODS ARE A MARTIN BROS. 2014 TREND!

POT ROAST - 910780 - 1/10 LB APPROX $1.90 / 4OZ SERVING

30

ROASTED IN COMFORTSLOW COOKED FOR 8 HOURS

Made with hand-triMMed USda ChoiCe ShoUlder Clod traditional, hoMeStyle reCipe & endleSS poSSibilitieS!

PhillyFajita

COMFORT FOODS ARE A MARTIN BROS. 2014 TREND!

POT ROAST - 910780 - 1/10 LB APPROX $1.90 / 4OZ SERVING

Upcoming

EVENTSWEBINARS

HealthcareNutrition

RestaurantMedical

HealthcareSchoolC-Store

Jan

8Jan

29

Feb

26

Mar

26

Feb

19

Mar

12

Rethinking Supplements Julie Halfpop, RD, LD 1:30 PM - 2:30 PM CST

Village Approach to Food Allergy ManagementBonnie Johnson, MS, RD1:30 PM - 2:30 PM CST

WEB

INAR

S

Making the Most of Your Meat DollarsChef Doug Voss1:30 PM - 2:30 PM CST

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.

Nurse Net Live!Implementing a Restorative Program Jackie Jass, DON 1:30 PM - 2:30 PM CST

Reducing Acute Transfers Based on UTIKimberly Owen, BBA, LPN, RAC-CT1:30 PM - 2:30 PM CST

Dealing with NarcoticsJustin Rash, Pharm D1:30 PM - 2:30 PM CST

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

www.martinsnet.com/events

EVEN

TS

Skin & Wound Care Workshop 9:30 AM - 2:00 PM CST

Join us for a day of fun and education! Go home with CEUs AND the ability to run a wound care workshop at your facility. • Wounds 101: Measurement, Documentation, Assessment and Staging • Importance of Incontinence Care: Peri care and products are important for preventative care! • Heel Station: Learn more about why heels are such an issue and what can be used on them. • Real Feel Station: Understand how regular life activities can harm skin.

Sunrise Retirement5501 Gorden Dr. E Sioux City, IA 51106

Luther Manor3131 Hillcrest Rd.Dubuque, IA 52001

Scottish Rite Park 2909 Woodland Ave. Des Moines, IA 50312

Jan

21Jan

22Jan

23

dish! - 2014 issue 1

Documents