dish! - 2014 issue 10

Carve & Celebrate SpecialsHoliday Ideas

Winter Favorites

2014 • ISSUE 10

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

online@

blog.martinsnet.com

At Martin Bros. our overall goal is to deliver operational excellence to our customers. Our buyers, warehouse staff and HACCP program make that possible.

Martin Bros. supports a fill rate of 99.3% before substitutions and has an average miss-pick ratio of 1 in 18,000 cases. We also maintain the highest of food safety standards. By scoring a Very Good or Excellent rating for over 10 consecutive years from ASI, an independent food safety auditing firm, our food safety program is among the top 1% in the nation.

Exceeding Expectations Day After Day.Service You Deserve.

Foodservice with a Difference

Take a behind the scenes time-lapse look into a day in the Martin Bros. warehouse!

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SCHOOLSThink Outside the School Lunch Box

DISPOSABLES Expanding Your Business to Catering

EQUIPMENT & SUPPLIES Preventing Foodborne Illness & Keeping Snow/Ice Off

SENIOR LIVING 20 Ways to Improve Attitudes

CONVENIENCE Foodservice Matters for C-Stores

HOT DISH! Turkey, Rebates, New Items & More

MEDICAL SUPPLIESImportance of Hand Hygiene

1 INGREDIENT 3 WAYS Sara Lee Carver’s Collection Turkey

CULINARY CONCEPTS Winter & Party Favorites, Holiday Ideas

HEALTH & WELLNESS Fueling Up On Fiber

21Expanding to Catering

19Hand Hygiene

16Fueling Up On Fiber

101 INGREDIENT 3 WAYS Sara Lee Carver’s Collection Turkey

MARTIN BROS. DISTRIBUTING

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

MERCHANDISING MANAGER Jennifer Meinders

MARKETING MANAGERSara Kies

VENDOR MARKETING COORDINATORKrystle Kettman

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

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

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

MEDICAL SUPPLIES SPECIALISTSTim Glenn, Deb Elings, Becky Eighmey

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

CULINARYScott Fadden, Steve Tiezzi, Doug Voss, John Smith

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

PHOTOGRAPHYRob Swiatly

INTERACTIVE DESIGN SPECIALISTBill Pendry

Carve & CelebrateIt’s time to ring in the Holidays! The first step is to “carve” the specials. I’m not talking about using your knife just yet, though. I’m talking about the planning process – etching out your LTOs. Maybe you decide to do a winter comfort food special such as Chicken Cordon Bleu. Then, maybe you will have a holiday dessert special such as a slice of Peppermint Ice Cream Cake. And for New Year’s or Valentine’s Day, maybe it’s a Cheese Course or a Surf & Turf Special. Now, the next step is to “celebrate,” or promote, the specials. The specials can ring in maximum profits if they’re promoted at the right times and across a variety of communication platforms – from table tents to radio ads to social medial networks.

Krystle KettmanMANAGING EDITOR

SELL AT $12.99POTENTIAL PROFIT* $8.74

COST $4.25

CHICKEN CORDON BLEU STACK 1 each Wayne Farms Platinum Harvest Boneless Skinless Marinated Chicken Breast (977420) 1/2 cup Kerry Golden Dipt Buttermilk Pre-Dip Batter Mix (415010) 3/4 cup Kerry Golden Dipt All Purpose Breading (415058) 1/4 cup Kraft Grated Parmesan Cheese (903460) 1 tsp McCormick Lawry’s Pepper Supreme Seasoning (473101) 2 each Hillshire Farm Deli Select Hardwood Smoked Ham Slices (931290) 1 each Swiss Cheese Slice

Prepare pre-dip. Mix breading, parmesan and seasoning. Dip chicken in pre-dip, coat with breading and deep fry. Top with ham and Swiss. Melt cheese before serving.

Serve with a mix of potatoes and vegetables. You can try 4-5 asparagus spears and a 1-1/2 cup mix of diced sweet potatoes, russet potatoes, zucchini, red onions and red bell peppers.

MANGO BOURBON FLAT IRON PORK WITH HOMEMADE SCALLOPED POTATOES & FRESH GREEN BEANS

PORK

1 each Farmland Boneless Flat Iron Pork Steak (934020) 4 oz Nestle Minor’s Bourbon Style Sauce (501190) 2 oz Dole Chef-Ready Mango Puree (572740) 2 Tbsp Brown Sugar

Combine sauce, puree and brown sugar. Grill pork, brushing with mixture while grilling.

POTATOES SERVINGS: 9

3 lb C.H. Robinson Idaho Russet Potatoes – 100 ct (361820) 1 qt Water 1 cup Custom Culinary Whisk & Serve White Sauce Mix (501540) 2 cups Biery Shredded Swiss Cheese (903768) 3/4 cup Kraft Grated Parmesan Cheese (903460) 1 cup Shredded Three Cheese Blend 2 Tbsp McCormick Lawry’s Roasted Garlic & Red Bell Pepper Monterey Style Seasoning (473241)

Slice potatoes; blanch for 3-5 minutes. Heat water to 190°F; whisk in white sauce mix until smooth; add cheeses; melt; add seasoning. Mix sauce with potatoes. Bake until potatoes are tender.

GREEN BEANS 4 oz Bix Quality Cut Trimmed & Washed Green Beans (380560)


COST $4.00

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

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


Lasagna Cheese Rollups 3 oz (983560 – 1/10 lb)Try them deep fried! Simply thaw, dip in flour and then egg/milk and toss in a seasoned panko breading!

Top Sirloin Steak (937612 – 24/6 oz; 937618 – 24/8 oz; 937620 – 18/10 oz)Top quality. Competitively priced. Local.

Cippolini Onions in Balsamic Vinegar (601450 – 2/3 kg)

Quality Cut Trimmed & Washed Green Beans (380560 – 2/5 lb)

Roman Style Artichoke Hearts (601440 – 2/3 kg)Great halved and grilled!

Escalon Allegro Tuscan Tomato & Herb Pasta Sauce (551660 – 6/#10)

Bell’Orto Pasta Sauce with Olive Oil & Herbs (550520 – 6/#10)

Roland Balsamic Glaze (422190 – 12/5.1 oz)

LASAGNA ROLLUPS WITH ARTICHOKES

CHOICE STEAK WITH BALSAMIC CIPPOLINI ONIONS


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Lasagna Cheese Rollups 3 oz (983560 – 1/10 lb)Try them deep fried! Simply thaw, dip in flour and then egg/milk and toss in a seasoned panko breading!

Top Sirloin Steak (937612 – 24/6 oz; 937618 – 24/8 oz; 937620 – 18/10 oz)Top quality. Competitively priced. Local.

Cippolini Onions in Balsamic Vinegar (601450 – 2/3 kg)

Quality Cut Trimmed & Washed Green Beans (380560 – 2/5 lb)

Roman Style Artichoke Hearts (601440 – 2/3 kg)Great halved and grilled!

Escalon Allegro Tuscan Tomato & Herb Pasta Sauce (551660 – 6/#10)

Bell’Orto Pasta Sauce with Olive Oil & Herbs (550520 – 6/#10)

Roland Balsamic Glaze (422190 – 12/5.1 oz)

LASAGNA ROLLUPS WITH ARTICHOKES

CHOICE STEAK WITH BALSAMIC CIPPOLINI ONIONS


2014 ISSUE 10 3

CRANBERRY CHEESE DIP


COST $0.56

STUFFED PUMPKIN SOUP 1 qt Seneca Pumpkin (603300) 1 to 1-1/2 qt Chicken Stock, made with Custom Culinary Chicken Base 1-1/2 cups Capital City Yellow Onions, diced 2 cups C.H. Robinson Carrots, diced 2 Tbsp Olive Oil 1 Tbsp Wholesale Minced/Chopped Garlic in Water (391020) 1-1/2 cups Bush’s Best Black Beans (601010 or 601140) 1-1/2 cups Norpac Flav-R-Pac Whole Kernel Super Sweet Corn (963310) 2 tsp McCormick Ground Nutmeg (472391) 2 tsp McCormick Dill Weed (472301) 1-2 cups Kemps Heavy Whipping Cream (347225)

Sauté onions and carrots in olive oil until onions are translucent; add garlic; continue to sauté another minute. Add pumpkin and chicken base; bring to a simmer; add remaining ingredients.



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PUMPKIN & SPICE MOUSE TRIFLE

AdvancePierre Barber Cranberry & Sage Carver Chicken Roulade (977200 – 4/2.5 lb)Boneless, skinless, whole muscle chicken breast meat filled with a classic sage bread dressing

blended with sweetened cranberries. Marked to easily slice into 1 oz portions.

AIPC R&F Cavatappi Pasta (480910 – 2/10 lb)

VEGETABLESSautéed mixture of fresh spinach and diced sweet potatoes,

zucchini, red onions and red bell peppers.

Great as a dine-in or carryout special!Mrs. Gerry’s Pumpkin ‘N Spice Dessert Salad (905345 – 2/3 lb)

Rich’s On Top Pre-Whipped Topping (Non-Dairy – 988060 – 12/16 oz or Made With Cream – 965380 – 12/16 oz)Packaged in pastry bags with decorator tip and easy-open seal.

McCormick Pumpkin Pie Spice (472621 – 1/16 oz)

CRANBERRY SAGE CHICKEN ROULADE WITH PASTA & VEGETABLES


2014 ISSUE 10 5

SAVE UP TO $600! SEASONAL FAVORITES REBATE

$2 per case. Offer valid through 12/31/2014. Ask your

Martin Bros. representative for more information.

SAVE UP TO $250!WINTER REBATE

$2 per case. Minimum total rebate $20.

Offer valid through 1/4/2015. Ask your Martin Bros.

representative for more information.

CENTER OF THE PLATE HOLIDAY ITEMS & REBATES

Farmland Silver Medal Smoked Flat Ham (914780 – 2/9-12 lb)

Farmland Silver Medal Honey & Brown Sugar Smoked Pit Ham (915150 – 2/14-16 lb)

Farmland Smoke’NFast CarveMaster Ham (933720 – 2/9-10 lb)

Black Oak Easy Slice Carving Ham (915110 – 2/15-16 lb)

Hillshire Farm Choice Rare Beef Prime Rib (910600 – 1/14-15 lb)

Briar Street Market Select Rare Beef Prime Rib (910620 – 2/12.25 lb)

Hormel Select Rare Beef Prime Rib (910900 – 2/11-13 lb)

JBS 5 Star Choice Lip-On Beef Ribeye (902770 – 4/17 lb up)

Greater Omaha Select Lip-On Beef Ribeye (902870 – 5/15 lb down)

Greater Omaha Choice Beef Tenderloin (902880 – 6/5 lb up)

Michigan Turkey Gold Legacy Oven Roasted Turkey Breast (978770 – 4/4.5-5 lb)

AdvancePierre Barber Homestyle Stuffed Chicken Kiev (976850 – 36/4 oz)

AdvancePierre Barber Homestyle Stuffed Chicken Cordon Royale (976840 – 36/4 oz)

AdvancePierre Barber Signature Supreme Stuffed Chicken Cordon Bleu (976860 – 20/6 oz)

Turkey Hen (970240 – 4/10-12 lb)

Turkey Tom (970220 – 2/20-22 lb)

PINEAPPLE MANGO HAMFarmland Silver Medal Smoked Pit Ham (915080 – 2/13-16 lb)

To make a Pineapple Mango Glaze, combine 3 cups Crushed Pineapple, 1-1/2 cups Dole Chef-Ready Mango Puree (572740) and 1/4-1/2 cup Brown Sugar.

To cook a glazed ham, start by preheating oven to 325°F. Place ham in roasting pan with a little water, cover and start roasting. When internal temperature reaches approximately 110°F, brush/glaze every 10 minutes until it reaches 145°F. (You might glaze 2-4 times.) Note: Do not overcook ham.


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PEPPERMINT ICE CREAM CAKE SERVINGS: 8

1-1/2 cups Mondelez Nabisco Oreo Medium Cookie Pieces (412650) 1/4 cup Sugar 1/3 cup Butter, melted 3 qt Wells’ Blue Bunny Peppermint Stick Ice Cream (990190) 1 qt Rich’s Ready To Whip Non-Dairy Topping (988158), prepared 1/2 cup Lyons Mellow Hot Fudge Topping (771130), warmed

Allow ice cream to sit at room temperature 10-15 minutes. Preheat oven to 350°F. Mix cookie pieces, sugar and melted butter; pat into 8 inch spring form pan. Bake on baking sheet for 6-8 minutes; set aside or place in cooler until cool. Scoop ice cream into crust to fill halfway, pressing down to keep air bubbles out. Place layer of warm hot fudge. Continue to fill with ice cream within a half inch of top of pan. Freeze for approximately 30 minutes. Top with prepared whipped topping. Garnish as desired.

Save up to $600! Seasonal Favorites Rebate$2 per case. Offer valid through 12/31/2014.

Ask your Martin Bros. representative for more information.

Save up to $100! NEW Products Rebate

Offer valid through 12/31/2014. Ask your Martin Bros. representative for more information.

Save up to $500! Favorite Holiday Desserts Rebate

$5 per case. Offer valid through 12/31/2014. Ask your Martin Bros. representative for more information.

Holiday Desserts Rebates

Chef Pierre Luxe Layers Red Velvet with Cream Cheese Mousse & Dark Chocolate Ganache Pie (995488 – 4/10 slice)

Chef Pierre Pumpkin Pre-Sliced Pie

(987710 – 6/8 slice)

Cuties Cheesecakes (997710 – 4/1/4 sheet)

Ask your Martin Bros. representative for complete lists of eligible items.


2014 ISSUE 10 7

CHEESE COURSEEuropean Artisan (SPECIAL ORDER: 374616 – 1/10 lb)

Composed of some of the best cheeses of Europe, showcasing a wonderful variety of complex flavors and styles.1. Grana Padano – 18 month aged2. Beemster Classic – 18 month aged3. Manchego – 6 month aged4. Piave Vecchio5. Dutch Smoked Gouda

Pairing IdeasWines: An oaky white wine or reds like Robust Rioja.Food: Apples, pears, sun-dried tomatoes, olives, salami and crusty bread.

Cheddar Cheese Cubes – 1/2 in (902168 – 6/2 lb)

Cheese Cubes – Mild Cheddar, Pepper Jack & Swiss (909200 – 3/5 lb)

Keebler® Cracker Medley – Toasteds® (Wheat, Sesame, Buttercrisp), Club®, Town House®, Wheat (410870 – 1/25 sleeves)

Nabisco Entertainment Crackers – Original Water, Vegetable, Pepper & Poppy, Wheat (410210 – 4/40 oz)


COST $2.83

THAI CHICKEN FLATBREAD

1 each Rich’s Plain Oven-Fired Flatbread (989760) 4 oz Chicken Breast, marinated with Custom Culinary Gold Label Thai-Style Roasted Peanut Sauce (951810), cooked, diced 2 tsp Olive Oil 2 Tbsp Bay Valley Saucemaker Sweet Chili Sauce (430570) 1/2 cup Shredded Mozzarella Cheese 1/4 cup Roland Fire Roasted Red Pepper Strips (610450) 1/4 cup Capital City Yellow Onions, caramelized 2 Tbsp C.H. Robinson Green Onions (361010), chopped 2 Tbsp C.H. Robinson Cilantro (360490), chopped

Preheat oven to 400°F. Brush flatbread with olive oil. Layer sweet chili sauce on top. Top with chicken, mozzarella, peppers and onions. Bake until cheese melts and edges of flatbread are golden brown, about 8-10 minutes. Garnish with cilantro before serving.

More Flatbreads

Plain – 14x14 in (90468657 – 40/12 oz)

White Wheat – 9x9 in (906420 – 80/6 oz)

Herb – 6.75x6.75 in (90468646 – 120/3.3 oz)

Extra Thin – 12x12 in (90485691 – 50/5.3 oz)

Rustic Oval – 12x5 in (90586553 – 48/4.8 oz)

Classic Hinged Hoagie (952750 – 144/2.75 oz)

More cheese courses are also available. Ask your Martin Bros. representative for more information.



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COST $14.15

Grill Mates Montreal Steak Seasoning (471181 – 1/29 oz)

Grill Mates Seafood Seasoning (472021 – 1/23 oz)

Whisk & Serve Demi-Glace Sauce Mix (501700 – 4/38 oz) A traditional rich brown “mother sauce” made from the flavors of veal stock and espagnole sauce to deliver the authentic flavor and mouthfeel expected from a scratch preparation. Perfect for hundreds of sauce variations or to enhance a multitude of meals on its own.


SURF & TURF 6 oz Greater Omaha Choice Beef Tenderloin (902880) 1 slice Farmland Gold Medal Single Slice Bacon – 14/18 ct (924600) As needed McCormick Grill Mates Montreal Steak Seasoning (471181) 4 each Fish Guys Scallops – 10/20 ct (SPECIAL ORDER – 370960) As needed McCormick Grill Mates Seafood Seasoning (472021) 1/2 cup C.H. Robinson Kale (361440; 361445), shredded 3 slices Yam 3 slices Capital City Zucchini (361450; 361451) 3 slices Capital City Yellow Squash (361456; 361455) 1 oz Custom Culinary Whisk & Serve Demi-Glace Sauce (501700), prepared

Wrap bacon around tenderloin; season with steak seasoning; grill to desired temperature. Season scallops with seafood seasoning; grill. Quickly fry kale in hot oil; drain on paper towel. Sauté yam, zucchini and yellow squash. Finish with demi-glace.


2014 ISSUE 10 9

TURKEY WITH PINEAPPLE SALSA, SPINACH GRATIN & CAJUN BLUE CHEESE POTATOES

TRADITIONAL TURKEY WITH CRANBERRY SAUCE

SALSA | SERVINGS: 10 4 cups Wholesale Pineapple (377430) 1/2 cup Bix Quality Cut Diced Green Pepper (380761) 1/2 cup Capital City Red Pepper (361251; 361250), diced 1/2 cup Capital City Medium Red Onion (361110), diced

Combine all ingredients.

POTATOES | SERVINGS: 35 1 pack Basic American Brilliant Beginnings Recipe-Ready Mashed Potatoes (603010) 1/2 lb Butter 2 Tbsp Salt 1 Tbsp McCormick Cajun Seasoning (472171; 472781) 2 cups Cream 8 oz Crumbled Blue Cheese (903758; 903870; 900448) Prepare potatoes. Add remaining ingredients. Optional: Finish with more blue cheese crumbles.

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Butter Flavored Breast of Turkey (933060 – 2/9-10 lb) High quality, three piece, whole muscle breast for great texture. Foil wrapped to seal in moisture and ensure even cooking temperature. Skin-on for golden appearance. Great eye appeal for buffet and carving stations.

Jellied Cranberry Sauce (750050 – 6/#10; 750560 – 24/14 oz)

Whole Cranberry Sauce (750060 – 6/#10)

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MONTE CRISTO APPETIZER BITES

2 oz Sara Lee Carver’s Collection Butter Flavored Breast of Turkey (933060), prepared 2 oz Hillshire Farm Original Farm House Carving Ham (978600), prepared 1 each Sliced Swiss Cheese 2 each Bread Slices As needed Batter Mix As needed Powdered Sugar 3 oz Clement Pappas Ruby Kist Cranberry Sauce

Prepare batter. Use turkey, ham, cheese and bread to build a regular sandwich; cut into quarters and use toothpicks or kitchen string to hold together. Dip quarters into batter mix. Fry until batter is crispy. Finish with sprinkle of powdered sugar. Serve with cranberry sauce.

SPINACH | SERVINGS: 20

1/2 cup Butter 2 cups Bix Quality Cut Diced Yellow Onions (380718) 4 lb Frozen Spinach, thawed, drained 1 qt Custom Culinary Whisk & Serve White Sauce Mix (501540) 1 tsp McCormick Ground Nutmeg (472391) 1 Tbsp Wholesale Minced/Chopped Garlic in Water (391020) 2 cups Kraft Grated Parmesan Cheese (903460), divided 1 cup Biery Shredded Swiss Cheese (903768)

Preheat oven to 425°F. Melt butter in saucepan; add onions and sauté until translucent; mix with spinach, white sauce, nutmeg, garlic, 1 cup parmesan and Swiss. Pour mixture into prepped hotel pan; top with remaining parmesan and bake until cheese starts to brown and dish is heated throughout.

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Ideal idea for leftover turkey or ham, too!


COST $2.08


COST $3.54

1 INGREDIENT • 3 WAYS

2014 ISSUE 10 11

Trusted Brand Feature: Perdue

H O T D I S H !

$121 billion. That’s where the sandwich market is, and it keeps growing. That’s a lot of bread…and meat! Turkey sandwiches are a large part of this market. Most successful chains menu multiple turkey sandwiches and consider them a part of their overall success.

All Vegetarian Fed, No Antibiotics EverTurkey Breast Roast – Ready to Cook in the Bag (979130 – 4/5 lb ave)

TURKEYmenusuperstar

H & HH Perfect for shaving, thin slicing and dicing. Slice in any direction. Serve cold only.

H Oven Roasted Turkey Breast & White Turkey (934110 – 2/9-11 lb ave)

HH Hickory Smoked Turkey Breast (932990 – 2/9-11 lb ave)

HHH Perfect for shaving, thin slicing and cubing. Serve cold or warm.HHH Original Roasted Deli Turkey Breast (934130 – 2/9-11 lb ave)

HHHH Excellent texture for carving, slicing and cubing. Serve cold, warm or hot.HHHH Original Roasted Turkey Breast (934120 – 2/9-11 lb ave)

HHHH HealthSense Reduced Sodium Original Roasted Turkey Breast (932050 – 2/9-11 lb ave)

THANKSGIVING WAFFLE SANDWICHSERVINGS: 54

VEGETABLE MIXTURE1/4 cup Unsalted Butter2-1/2 cups Capital City Yellow Onions, small diced4 cups Celery, small diced2-1/2 Tbsp McCormick Rubbed Sage (472651)1 Tbsp McCormick Ground Thyme (472671)7 Tbsp Wholesale Minced/Chopped Garlic in Water (391020)2 tsp Salt

Melt butter in medium sauté pan over medium heat; cook vegetables 6-8 minutes or until softened. Remove from heat. Add seasonings; mix until well blended. Allow mixture to cool.

WAFFLES1 box General Mills Gold Medal Corn Muffin Mix (402390)6-1/2 cups Water8 each Large Eggs1 cup Vegetable Oil

Preheat waffle iron to 375°-380°F. Combine water, eggs, oil and mix; stir with wire whisk until smooth; stir in cooled vegetables until well combined. Deposit batter using #10 scoop (approximately 3.25 oz) onto well-oiled, preheated iron. Bake 3 minutes or until golden brown. ASSEMBLY3-1/2 cups Clement Pappas Ruby Kist Jellied Cranberry Sauce (750050; 750560)270 each Turkey Slices, warm3-1/4 cups Custom Culinary PanRoast Turkey Flavored Gravy (504030), prepared

Spread 1 Tbsp cranberry sauce over half of waffle. Mix 2-1/2 oz warm turkey with 1/2 oz gravy. Place on top of cranberry sauce. Fold over, cut in half and serve warm.

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H O T D I S H !

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

Save up to $250Winter Rebate$2 per case. Minimum total rebate $20. Offer valid through 1/4/2015.

Offers valid through 12/31/2014.

Oktoberfish $5/Case Rebate

Renovate Your Menu $5/Case Rebate

Icelandic South Paws $5/Case Rebate

Icelandic Guinness Free Case & $5/Case Rebates

Save up to $300 RebatesOffers valid through 12/31/2014.

Comet (012350) $3/Case Rebate

Febreze (011920 & 012515) $3/Case Rebate

Dawn (011310, 011659 & 011678) Rebate

Spic & Span (017540 & 017550) $3/Case Rebate


Gold Medal Mixes Up to $8/Case Rebate

Pillsbury Biscuits Up to $7/Case Rebate

Pillsbury Frozen Baked Goods $6/Case Rebate

Yoplait Parfait Pro Yogurt $3/Case Rebate

A La Carte Solutions Up to $3/Case Rebate

Buy More Get More Up to $3/Case Rebate

Save up to $40Spice Up Your Menu RebateOffer valid through 11/30/2014.

Save up to $500Favorite Holiday Desserts Rebate$5 per case. Offer valid through 12/31/2014.

Free CaseOregon Chai RebatePurchase any two cases and get one case free! (722178) Offer valid through 12/31/2014.

Save up to $100Anchor Cheese Rebate$10 per case. Minimum total cases 3, including at least one case of NEW Five Cheese Planks (952860). Offer valid through 12/31/2014.

Save up to $100Stove Top Rebate$10 per case. Offer valid through 12/31/2014.

Free CaseBrilliant Beginnings Mashed (603010) RebateBuy two, get one free! Up to 5 free cases. Offer valid through 12/31/2014.


New Products Up to $10/Case Rebate

Seasonal Favorites $2/Case Rebate

Sausage $2/Case Rebate

Bistro Collection $5/Case Rebate

2014 ISSUE 10 13

Rus Ettes Super Dry Shoestrings – 1/4 in (963910 – 6/6 lb)

Extra Long Fancy grade. More servings per case than line-flow fries. Great heat retention, uniform sizing, golden appearance, light, fluffy texture and full potato flavor. Fry.

Whole Grain Sheeted Pizza Dough – 12x16 in (952700 – 20/24.5 oz)

Made with 51% whole grain. Thaw overnight covered and under refrigeration, proof covered at room temperature until doubled in size, top and bake.

H O T D I S H !

NEW PACK/SIZE! Rack of Pork (928100 – 3/6 lb)

Legendary pork. Incomparable taste.

Chef Pierre Luxe Layers Banana Crème with Dark Chocolate Ganache Pie (995498 – 4/45 oz)

Banana crème with fresh banana chunks and silky chocolate split by flaky pie crust and a decadent layer of dark chocolate ganache all finished with real dairy topping and dark chocolate curls.

Wings of Fire Glazed Wings – Fully Cooked (952680 – 1/10 lb)

1st and 2nd joints. Glazed in a fiery pepper sauce.

Sani-Safe Scalloped Paring Knives – 3-1/4 in (253010 – 1/3 pack)

Textured, slip-resistant, easy-to-clean polypropylene handle. Impervious blade-to-handle seal provides the utmost sanitary performance. Blades are manufactured from proprietary DEXSTEEL™ stain-free, high-carbon steel and are individually ground to create specially designed scallops forming multiple sharp cutting edges. The points of the scallops easily break through tough rinds and pierce the firm skin of fruits and vegetables and also protect the sharp cutting edges. After breaking through the tough outer surface, the curved scalloped edges slice through soft interiors without damaging them.

Sani-Safe Paring Knives – 3-1/4 in (253560 – 1/3 pack)

Mini Turner – 2-1/2 in (251830 – 1/each)

Pancake Turner – 4x2-1/2 in (251610 – 1/each)

Knife Guards4x1 in (271890 – 1/each): For Paring Knife8-3/4x1-1/4 in (271900 – 1/each): For Utility Knife10x1-1/4 in (271910 – 1/each): For Chef’s Knife

Silver Medal Extra Tender Boneless Pork Chop (928110 – 40/4 oz)

NEW&FEATUREDitems

GuestChecks™

Providing the best requires the original. The menu prompt at the top is a tool for servers to use to sell the entire menu.

Single Copy Paper with EarthSafeBond™ (808010, 808050)

Single Copy Cardboard (808110)

Two Part Carbonless (808090, 808180, 808170)

Duplicate Interleaving Carbon (808080)

Service Solutions VideoCheck out www.nationalchecking.com/Service-Solutions to discover the hidden power of GuestChecks™!

RegistRolls®

Simple quality that’s simply convenient. Simplify roll changes and eliminate paper waste with RegistRollSeal®, a unique adhesive-free starter edge.

One Ply (800040)

One Ply Thermal (800075, 800070)

NEW

NEW

NEW

NEW

NEW

NEW

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O’ Mashed Potatoes

361810 – 90 ct361830 – 110 ct361850 – 140 ct

Nature’s Own Premium Potato Pearls Mashed Potatoes (601940 – 10/1.83 lb)

Excel Creamy Butter with Skins Potato Pearls Mashed Potatoes (603040 – 12/28.2 oz)

Lamb’s Supreme Yukon Gold Mashed Potatoes (961460 – 6/4 lb)

New!

Quality of Proof & Bake without the Hassle

Rich’s Effortless BakingTM:

• No Skill Proofing and Baking• No Panning• No Clean Up• Consistent Quality• Enhanced Food Safety (enclosed delivery system)

Product Quality Benefits:• Enhanced flavor

• 30% more moisture and softer bite

• Flexible handling

• Ease of use

• Reduction in shrink (increased shelf life, 48 hrs covered)

For more information on Rich’s Effortless BakingTM

visit richfoodservice.com.

Ask about Rich’s Toppings and Icings.

RIch’s codE MARTIn BRos codE dEscRIPTIon cAsE/PAck

11550 998710 Effortless Baking™ Cinnamon Roll Dough 90/4 oz.

11457 998700 Effortless Baking™ Cinnamon Roll Dough 120/2.5 oz.

New!







• Ease of use








New!







• Ease of use








Fueling Up on Fiber

Why Do We Need Fiber? Improves blood sugar control. Reduces high blood pressure. Reduces high cholesterol. Reduces colon cancer risk. Helps treat constipation, diverticulosis, hemorrhoids and irritable bowel syndrome. Helps with weight management by providing feeling of being full.

How Much Fiber Should We Consume? Average American gets only an average of 15 grams daily. Recommended daily fiber intake for adults: Men: Under 50 years old = 38 grams; Over 50 = 30 grams Women: Under 50 years old = 25 grams; Over 50 = 21 grams

Strategies to Increase Fiber: Increase fiber gradually in diet. Substitute whole grain products for refined grains. Include at least 5 cups of fruits/vegetables daily. Include fresh, frozen or dried fruits and vegetables over juice. Include nuts/seeds as snacks or include in baked goods/cereals. Be sure to drink plenty of water, too!

How Can You Add Fiber In Foodservice? Look for items made with whole grain and/or wheat. Brown rice makes a great side option. Promote seasonal fruits and vegetables as sides. Serve soups with legumes in them.

Katie Wulkow, RD, LD Martin Bros. Menu Customization Dietitian

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

16

FIBER-RICH PRODUCTS

Made with Whole GrainCinnamon Roll Dough (996960 – 240/1.25 oz; 906380 – 140/2.5 oz)

Shrimp Poppers (998960 – 5/2 lb)

Buffalo Cheese Crunchers (997020 – 8/3.12 lb)

Reduced Sodium Cheese Sticks (996260 – 420/.76 oz)

Sub Roll Dough (996220 – 60/7.5 oz)

Sheeted Pizza Dough (906520 – 24/16 in; 952700 – 20/12x16 in)

WheatBread Dough (986190 – 24/18.25 oz)

White Wheat Pizza Crust (996940 – 12/16 in)

100% Whole Wheat Bread with Oat Topping (988790 – 6/18 slices)

100% Whole Wheat 9 Grain Bread with Sesame Seed Topping (903840 – 6/18 slices)

White Wheat Sliced/Hinged Hot Dog Bun (991770 – 9/6 ct)

White Wheat Sliced Hamburger Bun (991760 – 5/12 ct)

White Wheat Bread with Whole Grain (999160 – 6/24 slices)

Smart Picks Whole Wheat Breadstick (921690 – 144/1.5 oz)

Pepperidge Farm Goldfish Whole Wheat Bread (997340 – 120/1.5 oz)

100% Whole Wheat Pressed Flour Tortillas6 in (951260 – 12/24 ct)

8 in (949788 – 24/12 ct)

10 in (951290 – 12/12 ct)

12 in (943638 – 6/12 ct)

9 in S.M.A.R.T. Provides a 2 oz equivalent serving to fit school menu applications.

S. Safe Quality Food (SQF) Certified at Level 3M. Menu friendly and versatileA. All wheat and 100% whole grainR. Reduced sodium contentT. Tastes great!

Original (951880 – 12/12 ct)

Spinach (952400 – 12/12 ct)

Tomato Basil (952410 – 12/12 ct)

Garden Vegetable (952420 – 12/12 ct)

Frozen Whole Wheat/Whole Grain PastaRotini (984410 – 4/3 lb)

Penne Rigati (984400 – 4/3 lb)

Spaghetti – Trayed Nests (984390 – 36/8 oz)

ZatarainsBrown & Wild Rice Mix (90540773 – 6/38 oz)

Brown Rice Pilaf Mix (90582331 – 6/38 oz)

Whole Grain Chicken Patty (978160 – 150/3.49 oz; 972500 – 150/3.08 oz)

Viking Whole Grain Rich Alaskan Pollock Nuggets (927200 – 4/5 lb)

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

GETTING DAILY INTAKE1/2 cup baked beans 11 grams1/2 cup 100% bran ready-to-eat cereal 8 grams1 medium orange 2 grams1/2 cup cooked broccoli 3 grams1 medium pear 5 grams1 medium baked potato (with skin) 5 grams

TOTAL 34 grams

EXAMPLE

Visit info.martinsnet.com/fiber-facts to download an e-book guide to the benefits of fiber and how to make sure you’re providing enough each day.

2014 ISSUE 10 17

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

Ways to Improve 20 Attitudes1. Be Yourself – Do more of the things you love. It is the only

way to be happy.

2. Improve Yourself – If you’re improving, even a little bit, you’ll be more positive.

3. Help Others – Nothing makes a person feel better than helping others in need. When you help others, you can’t help but be more positive.

4. Take an Attitude Inventory – Your attitude and those around you.

5. Birds of a Feather – You will eventually become like the people you hang around. Keep yourself in the company of positive thinking people. Distance yourself from the doom and gloomers. Find more positive people to spend time with.

6. Be Selective – Of information you get. Garbage in, garbage out.

7. Be a Doer – Rather than a watcher.

8. Be an Attitude Warrior – If you don’t defend your attitude, who will?

9. Don’t Be Perfect – Bad crap happens to good people. Don’t expect to be positive 100% of the time. Just try to be positive as often as possible.

10. One of Those Days – It’s OK to have one of those days, just not five years in a row.

11. Choose – You’re responsible for our own attitude; others do not control how you think. Decide to be positive and make

it happen.

12. Relax – Don’t fight a challenging situation, it only makes it worse. Relax, breathe and accept it.

13. Affirmations – Think positive thoughts and say positive things to yourself. It might seem goofy, but it works!

14. Be Grateful – For what you have. There is always something to be grateful for.

15. Laugh – Bring more laughter into your life. It is a powerful way to improve your attitude.

16. Pray or Meditate – For a couple of minutes every day. You’ll be surprised how positive this can be.

17. Celebrate – Your own successes and the successes of those around you as often as you can.

18. Have a Plan – It lets you stay focused on where you are going instead of getting bogged down in the day to day drama.

19. Control Your Environment – You make choices everyday about where you live, the work you do and where you go. If your environment isn’t supporting your positive attitude, change it.

20. Be Selfish – Take care of YOU first. Give yourself permission to make YOU a priority.

MATT BOOTH, PROFESSIONAL SPEAKER, MATTITUDE

Do Your Job Effortlessly!

Effortless Baking™ Cinnamon Roll Dough

Rolls arrive in bakable film.

Proof easily in cooler then straight to the oven.

30% more moist roll with extended shelf life.

No clean up – just throw out film after baking.

(998700 – 120/2.5 oz; 998710 – 90/4 oz)

FEATURED GUEST AUTHOR

Attitude is an important part of your job – positive staff attitudes increase satisfaction and help raise residents’ spirits.

UPCOMING WEBINARCommunicate With AttitudeMatt Booth, Mattitude 1:30 PM - 2:30 PM CST

Dec

10

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

18

THE IMPORTANCE OF GOOD HAND HYGIENE

Trusted Brand Feature:

Hand hygiene is an important measure to take to decrease the spread of infection.

TIPS FOR PRACTICING GOOD HAND HYGIENE

1. For handwashing, the entire process should take at least 20 seconds. A good practice is to wet hands with water, apply enough soap to cover all hand surfaces, rub hands palm to palm and carefully scrub fingers, the back and front of hands and each thumb. Rinse hands with water and gently dry hands with a clean paper towel.

2. The hand sanitizing process should take about 15 seconds. Apply a palmful of alcohol-based hand sanitizer into your hands, covering all surfaces; rub the sanitizer into the palms of your hands, fingers, back and front of hands and thumbs. Continue rubbing hands together until hands are dry.

3. According to the Centers for Disease Control and Prevention, these are the key times to wash or sanitize your hands: before preparing food, before eating, before and after caring for someone that is sick or being around someone that is sick, after using the bathroom, after sneezing or coughing and after touching anything that may be a transmission vector of infection-causing germs, such as railings, grocery carts, diapers, raw food, animals and trash.

It has been reported that 80% of germs are transmitted by the hands. This is why good hand hygiene is so important. In fact, hand hygiene is one of the most important preventive measures we can take to reduce the spread of illness-causing germs.

Illness Prevention

Product Checklist

Additional products are also available. Ask your Martin Bros. representative for more information.

Purell Instant Hand SanitizerPumps (016560 – 24/2 oz; 024740 – 12/8 oz;

099621 – 4/2 Liter)With Aloe Squeeze Bottle

(016790 – 24/4 oz)

Face Mask (873270 – 1/50 ct)Ear-loop design with greater than 95%

filtration efficiency. Latex free. Blue.

Isolation Gown (873260 – 5/10 ct)Knitted cuffs, waist and neck ties and sewn

seams make this a strong, highly fluid-repellent gown. Latex free. Yellow.

Clean-Up Kit with Disinfectant (90482665 – 1/each)

3 oz solidification powder. Latex gloves. Face shield. Face mask. Shoe covers. Apron.

Absorbent towel. 2 each scoops/scrapers. 2 each disinfectant towelettes.

Biohazard LinersRed – 7-10 gal (028290 – 250/24x24 in)Red – 33 gal (028370 – 100/33x40 in)

Yellow – 33 gal (094739 – 100/33x40 in)

Synthetic Powder-Free Exam Gloves – 10/100 ct (S – 048840; M – 048850;

L – 048860; XL – 048870)More elastic than standard exam-grade vinyl. Made from virgin PVC resin for soft, supple

and semi-elastic feel. No natural rubber latex to minimize risk of allergic reaction.

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

2014 ISSUE 10 19

THINK OUTSIDE THE SCHOOL LUNCH BOXS C H O O L S

Many are challenged to produce more revenue in our programs today. Why not think outside the box to do so?

Serve staff and community in addition to students. For starters, look at some of the meetings that happen in your school district. Is food served during these meetings? If so, you could come up with a menu of services from your food and nutrition department and distribute it to those in charge of the meetings. Maybe it starts with a tray of cookies and bars or a snack mix for everyone to enjoy during a planning meeting. It could easily expand to meals for a board meeting or feeding a sports team before a big home game. Some schools have even catered large events like graduations and weddings.

Expand your student meal service to grab n go. Breakfast in the classroom is definitely popular, but sack breakfasts and lunches for busy students or field trips are another way to capture those reimbursement dollars. These can be ordered ahead of time or available right on the line. For breakfast, a yogurt parfait can start the day off right. For lunch, pair a sandwich with fresh fruit, vegetable, beverage and chips or a whole grain cookie. In addition, taking back the vending machines can help boost revenue dollars as those are included in the smart snacks program.

Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

CLUB SANDWICH1 each Rotella’s Sliced Rosemary Focaccia Bun (996420)

3 oz Hillshire Farm Deli Select Oven Roasted Turkey Breast (931300)

3 oz Hillshire Farm Deli Select Hardwood Smoked Ham (931290)

2 each Swiss Cheese Slices1 each C.H. Robinson Taylor Farms Green Leaf Lettuce Fillet (360670)

1 oz Raspberry Mayo (1 cup Mayonnaise + 2/3 cup Raspberry Preserves)

Build the sandwich.

PARMESAN PEPPERCORN RANCH CHICKEN SALAD SLIDERS2 lb Tyson Diced Chicken Breast Meat – 1/2 in (952240)

1 pint Ventura Classic Gourmet Select Classic Buttermilk Ranch Dressing (630170)

1/2 cup Grated Parmesan Cheese2 tsp McCormick Cracked Black Pepper (472411)

1/2 cup Bix Quality Cut Diced Celery (380506)

1 cup Azar Pecan Pieces (462068), toasted, chopped16 each J&J Soft Bavarian Pretzel Sticks (942280)

Toss chicken with ranch, parmesan, black pepper and celery. Chill for a minimum of 2 hours. (Want Easier? Use Mrs. Gerry’s Chicken Salad (905376).)Add pecans before serving, if desired. Serve on pretzel sticks.

Cookie Dough

Holiday Shaped – Bell, Star, Tree (993830 – 240/1.25 oz)

Pumpkin White Chocolate (304550 – 200/1.5 oz)

Caramel Apple Oatmeal (995620 – 180/2 oz)

Oatmeal Cranberry Walnut (980860 – 180/2 oz)

Ginger Spice (995230 – 240/1.33 oz)

Bars

Bistro Collection Favorites Collection Variety Pack – Lemon Lover’s, Blondie, Ultimate Brownie, Strawberry Swirl Cheesecake (982680 – 4/quarter trays)

Snack Mix

Gardetto’s Original Recipe (411990 – 1/10 lb)

OUTSIDE THE BOX STUDENT IDEA

Healthy vending solutions are available through Martin Bros. & All Brands Vending. Ask your Martin Bros. representative for more information.

CATERING SANDWICH RECIPES

CATERINGPRODUCT IDEASCATERING

Trusted Brand Feature: Key Catering Products

SmartLock® Caterware® Black Plastic Scallop Rim Flat Trays with Dome

12 in (821960 -25 ct)

16 in (821970 - 25 ct)

18 in (821980 - 25 ct)

Aluminum Steam Table Pans & Lids

Half Size Deep Pan (822950 – 100 ct)

Half Size Lid (823000 – 100 ct)

Full Size Deep Pan (822802 – 40 ct)

Full Size Lid (822902 – 80 ct)

Silver Swirl Linen-Like CaterWrap (857675 - 2/50 ct)

Heavyweight Black Cutlery, 17x17 in Linen-Like White Dinner Napkin, Pre-Rolled

TIPS FOR EXPANDING YOUR BUSINESS TO CATERING

Off-site catering can create a very lucrative source of income without increasing overheads. Not only is this a great way to generate revenue, but it also allows you to expose your establishment to many potential new customers.

Here are seven tips from Kraft Foodservice to get you started:

1 You can provide the entire meal or just some of the components.

If you provide an incentive such as a volume discount, they will be more likely to order from you rather than prepare it themselves.

Generally, these parties are planned well in advance. Getting the order in advance gives you a chance to achieve savings in labor by utilizing down time in your establishment.

It can be helpful to develop a mini catering menu that tells your customers which of your menu items are available for this purpose.

You should select menu items that lend themselves to this type of service. It can be as simple as a platter of vegetables and dip or a cheese platter to something as elaborate as your house specialty.

Remember to package well and emphasize presentation.

For larger orders, consider complimentary delivery or a discount for pick up.

2

3

4

5

6

7

7D I S P O S A B L E S

Also try Grey Poupon Classic (560170 – 6/24 oz)

Rouge Sauce:Mix 2 cups Sour Cream, 2 cups Mayonnaise and 1 cup Grey Poupon Rouge (561730 – 6/24 oz).

20

Trusted Brand Feature: Key Catering Products

SmartLock® Caterware® Black Plastic Scallop Rim Flat Trays with Dome

12 in (821960 -25 ct)

16 in (821970 - 25 ct)

18 in (821980 - 25 ct)

Aluminum Steam Table Pans & Lids

Half Size Deep Pan (822950 – 100 ct)

Half Size Lid (823000 – 100 ct)

Full Size Deep Pan (822802 – 40 ct)

Full Size Lid (822902 – 80 ct)

Silver Swirl Linen-Like CaterWrap (857675 - 2/50 ct)

Heavyweight Black Cutlery, 17x17 in Linen-Like White Dinner Napkin, Pre-Rolled

TIPS FOR EXPANDING YOUR BUSINESS TO CATERING

Off-site catering can create a very lucrative source of income without increasing overheads. Not only is this a great way to generate revenue, but it also allows you to expose your establishment to many potential new customers.

Here are seven tips from Kraft Foodservice to get you started:

1 You can provide the entire meal or just some of the components.

If you provide an incentive such as a volume discount, they will be more likely to order from you rather than prepare it themselves.

Generally, these parties are planned well in advance. Getting the order in advance gives you a chance to achieve savings in labor by utilizing down time in your establishment.

It can be helpful to develop a mini catering menu that tells your customers which of your menu items are available for this purpose.

You should select menu items that lend themselves to this type of service. It can be as simple as a platter of vegetables and dip or a cheese platter to something as elaborate as your house specialty.

Remember to package well and emphasize presentation.

For larger orders, consider complimentary delivery or a discount for pick up.

2

3

4

5

6

7

7D I S P O S A B L E S

Also try Grey Poupon Classic (560170 – 6/24 oz)

Rouge Sauce:Mix 2 cups Sour Cream, 2 cups Mayonnaise and 1 cup Grey Poupon Rouge (561730 – 6/24 oz).

2014 ISSUE 10 21

Pre-Packaged Sandwiches

Sausage & Egg Pancake Sandwich with Maple Syrup (910270 – 12/4.9 oz)

• Drive breakfast sales with the #1 brand of Breakfast Sandwiches.

• A hot, hearty breakfast sandwich individually wrapped and ready for customers on-the-go.

• Featuring ovenable/microwavable butcher wrap paper and the ability to hold up to four hours in a warmer.

Roller Grill ItemsJimmy Dean Breakfast Sausage Sandwich Links – 6x1 Original (979230 – 1/6 lb) Maple (979240 – 1/6 lb) Blazin’ Hot (979250 – 1/6 lb)

Hillshire Farm Skinless Bratwurst – 5x1 (916490 – 2/6 lb)

Ball Park Beef Hot Dogs – 4x1 (917280 – 40/4 oz)

Farmland Gold Medal Cheddar Smoked Sausage – 5x1 (916760 – 1/10 lb)

McCain Snackstations Hash Brown Stix (960380 – 2/20 ct)

Schwan’s Wrapsters Sausage, Egg & Cheese (999820 – 36/3 oz) Philly Cheese Steak (999830 – 36/3 oz)

Thaw & Serve Donuts

Assorted Cake Donuts Crunch, Plain, Powdered Sugar, French Crullers (985020 – 104/1.6 oz)

Mini Powdered Sugar Donuts (996340 – 384/.5 oz)

Glazed Ring Donuts (985250 – 8/12 each in clamshell with label)

Branded Programs

Chili & Cheese Dispensing Single- or Dual-Head Dispensers

Saucemaker Monterey Jack Cheese Sauce (90604268)

Mi Pueblo Aged Cheddar Cheese Sauce (430750)

Mi Pueblo Jalapeño Cheese Sauce (430790)

Mi Pueblo Chili Cheese Sauce (90594745)

Top ‘N Go Chips

Horizontal packages ready to open and directly top with favorite toppings like chili and cheese.

Fritos (740240 - 24/4.25 oz)

Tostitos (740250 - 24/3 oz)

Doritos (740260 - 24/3 oz)

Proprietary Programs

FOODSERVICE FOR C-STORESMATTERS

KEN STONERMartin Bros. Convenience Store & Retail Project Manager

C O N V E N I E N C E

As independent marketers search for ways to counter- balance the thin margins realized in fuel and cigarette

sales, foodservice will nearly always come to the forefront. The challenge is that foodservice is not a one-size-fits-all proposition.

There are relatively simple options like pre-packaged sandwiches, a roller grill and thaw and serve donuts, and then there are far more substantial options like a branded program or a café. Either way, and more profoundly in the later rather

than the former, foodservice is a matter of investment and commitment. You must truly dedicate yourself as an owner or manager – your time, your ideas, your staffing, your financial resources and everything in between.

The rewards for a successful effort could and should include increased customer counts, better overall store profitability through higher margins and increased store sales in all categories.

FOODSERVICE PRODUCT IDEAS

Martin Bros. offers these programs!

Martin Bros. marketing can do this!

Breakfast Sandwiches Tacos

Pizza

AppetizersBiscuits & Gravy 1/2 order 1.29 full order 2.49Breakfast Mini Pizza 3.29Breakfast Burrito 2.39Breakfast Sandwich 2.89Early Risers 1.39Doughnuts .75

Hamburger 2.49Cheeseburger 2.79Pizza Burger 2.49Fish Sandwich 2.99Breaded Pork Tenderloin 4.19Grilled Chicken 2.99Breaded Chicken 2.99Teriyaki Chicken 2.99Spicy Chicken 2.99Meatloaf 2.99BBQ Rib 2.99Hot Dog .39

BurgersHamburger 3.79Cheeseburger 3.99

Soft Shell 1.99Walking Taco 2.99Taco Salad 3.49

Personal Pizza 3.29Large Single Topping 11.99Large Specialty Pizza 14.99Additional Toppings 1.50 ea

French Fries 1.39Potato Wedges 1.39Onion Rings 1.99Cheese Nuggets 2.49Mozzarella Sticks 2.49Breaded Cauliflower 2.69Chicken Wing 2.99Popcorn Chicken 2.49Popcorn Shrimp 2.49Eggroll 1.99Nachos 2.29

12

34

Rob Fiori Martin Bros. Solutions Sales Manager

Keys to Preventing

P reventing foodborne illness is of the utmost importance to help protect the people you serve from harm and to help protect your

establishment from the aftermath of such harm. Here are four keys to preventing foodborne illness:

EQUIPMENTANDSUPPLIES

Cutting Boards

Combo Pack – 15x20 in Includes one each of beige, red, green, yellow, blue and white plus one wall chart.(90397678 – 1/6 ct)

Thermometers

Fridge/Freezer – Dial (256020)

Meat – Dial (256000)

Oven – Dial (256010)

Tip-Sensitive – Digital (255002)

Waterproof – Digital (255075)

Sanitizer & Towels

R-T-U Quaternary Food Contact Surface Sanitizer (013528 – 6/1 qt)

Microfiber Foodservice Cloths (24/16x19 in)

• Best-in-Class microfiber delivers superior cleaning performance and durability.

• Rinse and re-use – launderable up to 40 times.• Compatible with bleach for cleaning and

washing.• Removes stains 30% more effectively than

cotton cloths.• Proven to remove 99.9% of microbes.• Quat safe to maintain sanitizer effectiveness.• Cleans effectively with less chemical

replenishment.White with Red Stripe – 027300

White with Green Stripe – 027310

UPCOMING WEBINAR


Nov

19Cleaning and SanitizingRoxanne Hassman & Rob Fiori, Martin Bros. Solutions1:30 PM - 2:30 PM CST

This webinar will address proper cleaning and sanitizing techniques across all segments.

PREVENTION PRODUCTS

SEPARATE Eliminate cross-contamination by using separate cutting boards and utensils for different types of food and storing them separately.

COOK Cook foods to recommended temperatures. Use a thermometer to accurately check temperatures. In addition, check the holding temperatures of foods so they do not enter the danger zone of 40-140° F.

CHILL Never thaw or marinate food outside of refrigeration, and refrigerate perishables within two hours (or sooner in hot weather).

CLEAN Wash all fruits and vegetables. Practice good hand washing. Wash and sanitize all cutting boards, utensils and food contact surfaces.

22

12

34

Rob Fiori Martin Bros. Solutions Sales Manager

Keys to Preventing

P reventing foodborne illness is of the utmost importance to help protect the people you serve from harm and to help protect your

establishment from the aftermath of such harm. Here are four keys to preventing foodborne illness:

EQUIPMENTANDSUPPLIES

Cutting Boards

Combo Pack – 15x20 in Includes one each of beige, red, green, yellow, blue and white plus one wall chart.(90397678 – 1/6 ct)

Thermometers

Fridge/Freezer – Dial (256020)

Meat – Dial (256000)

Oven – Dial (256010)

Tip-Sensitive – Digital (255002)

Waterproof – Digital (255075)

Sanitizer & Towels

R-T-U Quaternary Food Contact Surface Sanitizer (013528 – 6/1 qt)

Microfiber Foodservice Cloths (24/16x19 in)

• Best-in-Class microfiber delivers superior cleaning performance and durability.

• Rinse and re-use – launderable up to 40 times.• Compatible with bleach for cleaning and

washing.• Removes stains 30% more effectively than

cotton cloths.• Proven to remove 99.9% of microbes.• Quat safe to maintain sanitizer effectiveness.• Cleans effectively with less chemical

replenishment.White with Red Stripe – 027300

White with Green Stripe – 027310

UPCOMING WEBINAR


Nov

19Cleaning and SanitizingRoxanne Hassman & Rob Fiori, Martin Bros. Solutions1:30 PM - 2:30 PM CST

This webinar will address proper cleaning and sanitizing techniques across all segments.

PREVENTION PRODUCTS

SEPARATE Eliminate cross-contamination by using separate cutting boards and utensils for different types of food and storing them separately.

COOK Cook foods to recommended temperatures. Use a thermometer to accurately check temperatures. In addition, check the holding temperatures of foods so they do not enter the danger zone of 40-140° F.

CHILL Never thaw or marinate food outside of refrigeration, and refrigerate perishables within two hours (or sooner in hot weather).

CLEAN Wash all fruits and vegetables. Practice good hand washing. Wash and sanitize all cutting boards, utensils and food contact surfaces.

2014 ISSUE 10 23

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EQUIPMENTANDSUPPLIESEQUIPMENTANDSUPPLIES

3Helps to prevent slip-and-fall

accidents and the litigation and liability that can result from those

accidents.

Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager

Keeping your parking lot and sidewalks clear and ice-free during the winter is important for three main reasons.

Ice Melt Products

Triple Melt® (017060 – 1/50 lb)

• Sodium Chloride, Calcium Chloride, Activar, Blue Coverage Indicator

• Most popular product – ideal blend at a reasonable price.

• Melts to -15°F.

Peladow® (017030 – 1/50 lb)

• Calcium Chloride• Melts to -25°F.

Products to Keep Ice Melt Outside

Outdoor MatFlex Tip

Two thousand finger-like tips/square footaggressively scrape soil from shoes.

Indoor MatWaterhogHightly absorbant carpet scraper mat.

Back to 7 (012810 – 1/gal)

Floor Conditioner/Neutralizer

Removes ice melt residue from hard floors, carpets and mats.

1

33Emphasizes to customers

that your establishment is open for business.

2Portrays a look of professionalism and care for your

customers.

Reasonsto Keep

Snow &Ice Off

24

Nov

19

&WebinarsEvents

UPCOMING

HealthcareNutrition

RestaurantMedical

HealthcareSchoolC-Store

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.

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

www.martinsnet.com/events

EVEN

TSW

EBIN

AR

S Cleaning and SanitizingRoxanne Hassman & Rob Fiori, Martin Bros. Solutions1:30 PM - 2:30 PM CST

Communicate with AttitudeMatt Booth, Mattitude1:30 PM - 2:30 PM CST

Dec

10

Jan

14ACOs and Quality of Standards in DiningKathleen C. Niedert, PhD, RD, CSG, LD, LNHA, Executive Director, Parkview Manor Campus1:30 PM - 2:30 PM CST

Healthcare Survival Summit

We want to help you look towards the future. We’ll be raising questions and looking at options that will help us all continue to evolve, survive and thrive in the healthcare industry. CEUs available.

Park Place Event Centre 1521 Technology ParkwayCedar Falls, IA 50613

Feb

11Short Order Cooking Chef Scott Fadden, Martin Bros.1:30 PM - 2:30 PM CST

Session: IAligning with ACOs LTC Post

Acute

PopulationHealth

Management

Nov

20Jan

22

Session II LTC Post Acute

• Advanced Directives • Using the S-Bar • Working with your MD • Importance of Nutrition • ACO ‘Scorecard’

Session III Population Health Management

• Home Health • Nutrition Outside of your Rehab • Marketing Your Community • and more!!

Session: IAligning with ACOs LTC Post

Acute

PopulationHealth

Management

Sister Schuberts Dinner Rolls

Sugar Foods Fresh Gourmet Crispy Onions (603290 – 6/24 oz)

Sara Lee Chef Pierre Pumpkin Pie (980460 – 6/10 in)

Rich’s On Top Pre-Whipped Toppings

Sara Lee Chef Pierre Cherry Pie (980240 – 6/10 in)

Sara Lee Carver’s Collection Butter Flavored Breast of Turkey (933060 – 2/9-10 lb)

Farmland Smoke’NFast Carvemaster Ham (933720 – 2/9-10 lb)

WISHING YOU A HAPPY HOLIDAY SEASON...FROM OUR Dish! TO YOURS!

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dish! - 2014 issue 10

Documents

food safety program

winter comfort food

valentines day

foodservice solutions

exceeding expectations

new years

holiday dessert special

chicken cordon bleu