dish! - 2014 issue 5
DESCRIPTION
Heat Up Sales with Grilled SpecialsTRANSCRIPT
MAXIMIZE PROFITABILITY7 TIPS TO MANAGE COSTS
PROMOTE HEALTH & WELLNESS
WAYS TO SHAKE THE SODIUM ON YOUR MENU
GRILLED SPECIALSH E A T U P S A L E SH E A T U P S A L E S
FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING
online@
blog.martinsnet.com
2014 • ISSUE 5
AMAZING flavor IS SERVED.
SEASONING MAKES YOUR MENU STAND OUT
USE IT TO MAKE BOLD BURGERS, AND USE IT
TO MAKE FANTASTIC FRIES!
Fire It Up!Mesquite
4733611/24 oz
Hamburger4733511/24 oz
Barbecue 4733211/27 oz
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18 EQUIPMENT & SUPPLIESSave Money on Liners
DISPOSABLES Packaging to Drive Sales
HOT DISH! Burger Trend & Rebates
SCHOOLS School’s Almost Out For Summer
MEDICAL SUPPLIES Why Certify?
SENIOR LIVING Summer Ideas to Market Your Facility
HEALTH & WELLNESS Shaking the Sodium
BUSINESS BUZZ 7 Tips to Manage Costs
1 INGREDIENT 3 WAYS JBS 5 Star Beef Clod Tender
CONVENIENCE Growth & Profit for Campus C-Stores
12Shaking the Sodium
10Tips to Manage Costs
8Beef Clod Tender
2CULINARY CONCEPTSBurgers, Steak, Chicken & Pineapple
MARTIN BROS. DISTRIBUTING
DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler
MERCHANDISING MANAGER Jennifer Meinders
MARKETING MANAGERSara Kies
VENDOR MARKETING COORDINATORKrystle Kettman
CATEGORY MARKETING MANAGERSAngie Destival, Julie Podhaski, Steve Krivachek, Rod Stewart, Natalea Koehn, Roxanne Hassman
DIETITIANSJulie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow
C-STORE & RETAIL SPECIALISTSKen Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace, Patrick Mann
MEDICAL SUPPLIES SPECIALISTSTim Glenn, Erika Kramer, Deb Elings, Tom Jordan, Lynn Meyers, Becky Eighmey
EQUIPMENT & SUPPLY SPECIALISTSMary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller
CULINARYScott Fadden, Steve Tiezzi, Doug Voss, John Smith
GRAPHIC DESIGNERSJeff Sadler, Allyn Slack, Rob Swiatly, Billy Patton, Sara Kies, Angie Dark
PHOTOGRAPHYBilly Patton, Rob Swiatly
INTERACTIVE DESIGN SPECIALISTBill Pendry
Grilling!Things are starting to heat up, including the grill! While grilled menu items are popular year-round, it’s the perfect time of year to capitalize on Americans’ love of grilling, grilled foods and backyard barbecues. So, pick out some of your most profitable grilled items to feature. Or come up with a new grilled limited time offer. Smokin’ sales are possible!
Krystle KettmanMANAGING EDITOR
T O P N O T C HBURGERSTry out these burger
topping ideas to drive sales! A burger isn’t just a burger anymore. The trend continues to be for burgers to go gourmet with unique meats, buns, seasonings, toppings and names. Be creative to draw customers in and keep them coming back.
Scott Fadden Martin Bros. operations Consultant
LOADED FRIED MUSHROOM & SWISSINGREDIENTS
Rotella’s Rosette Sesame Seed Kaiser Bun – 4 in (987170 – 6/8 ct) Valley Meats Fresh Beef Patty 2x1 (913040 – 1/12 lb) McCormick Grill Mates Hamburger Seasoning (473351 – 1/24 oz) Sliced Swiss Cheese – .75 oz (900040 – 8/1.5 lb) Tampa Maid Harvest Creations Dipt’n Dusted Bella Mushrooms – Fry (927530 – 6/2 lb) Jimmy Dean Center Piece Fully Cooked Bacon (931220 – 1/300 slice) Sugar Foods Fresh Gourmet Crispy Onions (603290 – 6/24 oz)
SERVE WITH Lamb Weston Ranch Seasoned Wedge Cuts – Bake, Fry (960260 – 6/5 lb)
SELL AT $10.99POTENTIAL
PROFIT* $6.82
COST $4.17
*Potential profits are based on average prices and serving sizes.
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SELL AT $9.99POTENTIAL
PROFIT* $6.57
COST $3.42
SELL AT $11.49POTENTIAL
PROFIT* $7.25
COST $4.24
WESTERN
EXTREME CHEESE
INGREDIENTS Rotella’s Rosette Sesame Seed Kaiser Bun – 4 in (987170 – 6/8 ct) Valley Meats Fresh Beef Patty 2x1 (913040 – 1/12 lb) McCormick Grill Mates Hamburger Seasoning (473351 – 1/24 oz) Sliced American Cheese – 160 ct (904680 – 2/5 lb) Farmland Gold Medal Single Sliced Apple Cider Bacon – 18/22 (914040 – 1/15 lb) McCain Golden Crisp Battered Onion Petals -Bake, Fry (961320 – 9/2.5 lb) French’s Cattlemen’s Kansas City Classic BBQ Sauce (560610 – 4/1 gal; 560600 – 1/5 gal)
SERVE WITH Tampa Maid Harvest Creations Dipt’n Dusted Sweet & Spicy Pickle Chips – Fry (927550 – 4/2.5 lb)
INGREDIENTS Rotella’s Rosette Sesame Seed Kaiser Bun – 4 in (987170 – 6/8 ct) Valley Meats Fresh Beef Patty 2x1 (913040 – 1/12 lb) McCormick Grill Mates Hamburger Seasoning (473351 – 1/24 oz) Sliced Swiss Cheese – .75 oz (900040 – 8/1.5 lb) Sliced American Cheese – 160 ct (904680 – 2/5 lb) McCain Anchor Breaded Natural White Cheddar Cheese Nuggets – Fry (961220 – 6/3 lb)
SERVE WITH Lamb Weston Rus-Ettes Cottage Fries – Bake, Fry (960910 – 6/5 lb)
BBQ Sensation!
Love Fried Cheese!!
C U L I N A R Y C O N C E P T S
2014 ISSUE 5 3
STEAKR E T H I N KR E T H I N K
ASIAN FLAT IRON STEAKINGREDIENTS
1 each Tyson IBP Choice Flat Iron Steak (917770) 2 oz Nestle Minor’s Chile Garlic Sauce (501390) 3/4 cup Uncle Ben’s Original Converted Rice (460600; 460610), prepared 1/2 cup Norpac Flav-R-Pac Grande Classics Key West Vegetable Blend (962870), prepared 2 Tbsp C.H. Robinson Green Onions (361010), sliced
PREPARATION & COOKING – While grilling steak as ordered, glaze with sauce. Toss rice with vegetables. Plate rice/vegetables. Place glazed steak on top. Garnish with onions. Serve with a side salad.
PROFIT POTENTIALSteak 4.32 Sauce .40 Rice .21 Vegetables .30 Onions .08 Side Salad .55
Total Cost $5.86
SELL AT $15.99POTENTIAL
PROFIT* $10.13
Tyson IBP Choice Flat Iron Steak Cut from the second most tender beef muscle. Flavorful, juicy and well-marbled. Less expensive alternative to rib or loin steaks such as ribeye, sirloin or strip.(917770 – 20/8 oz)
Original Converted Rice The classic, long grain rice with great flavor, consistent quality, generous yields and superior holding time.(460600 – 1/25 lb; 460610 – 2/10 lb)
*Potential profits are based on average prices and serving sizes.
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SIRLOIN STEAK SANDWICHINGREDIENTS
1 each J&B Midwest Pride Marinated Top Butt Sirloin Steak (913760) 1 each Rotella’s Sweet Jalapeno Bun (996720) 2 oz McCain Moore’s Onion Tanglers (964130), prepared 2 oz Garlic Parmesan Ranch (see recipe below)
PREPARATION & COOKING – Prepare steak. Place on bottom portion of bun. Top with Garlic Parmesan Ranch and Onion Tanglers. Place top portion of bun on top. Serve with 5 oz Lamb Weston Generation 7 Concertinas Fries – Bake, Fry (960150) and a side of Garlic Parmesan Ranch.
GARLIC PARMESAN RANCH INGREDIENTS 2 cups Ventura Hidden Valley Ranch (630180; Refrigerated – 630370) 1/2 cup Grated Parmesan Cheese 2 Tbsp Wholesale Minced/Chopped Garlic (391020)
PROFIT POTENTIALSteak 3.45 Bun .48 Onions .36 Sauce .24 Fries .38
Total Cost $4.91
SELL AT $12.99POTENTIAL
PROFIT* $8.08
McCain Moore’s Onion Tanglers Sweet 1/8 in onion slivers covered in a light, made-from-scratch-style breading. Bake or Fry.(964130 – 6/2 lb)
J&B Midwest Pride Marinated Top Butt Sirloin Steak Center Cut. Cap Off.(913760 – 28/6 oz)
G.E.T. White Square Petite Bowl – 3 oz Made of melamine (plastic). NSF listed. Dishwasher safe.(263502 – 1/48 ct)
Rotella’s Sweet Jalapeno Bun – 5 in (996720 – 6/12 ct)
Nestle Minor’s Chile Garlic Sauce Spicy bite of chile peppers with the zesty flavor of garlic.(501390 – 4/.5 gal)
C U L I N A R Y C O N C E P T S
2014 ISSUE 5 5
CHICKENH A W A I I A NH A W A I I A N
TERIYAKI GRILLED CHICKENINGREDIENTS
1 each Wayne Farms Marinated Boneless Skinless Chicken Breast (977420) 2 oz Ken’s Sweet Baby Ray’s Sweet Teriyaki Wing Sauce & Glaze (561390) 1 cup Uncle Ben’s Rice Pilaf (460580), prepared 3 cups Monterey Thin Sliced Mushrooms (380680; 360970) 1 cup Capital City Red Bell Peppers (361251; 361250), diced 1 cup C.H. Robinson Green Onions (361010), diced 6 each Tampa Maid Harvest Creations Coconut Breaded Pineapple Bites (927510), prepared, halved As needed C.H. Robinson Parsley (361160), chopped
PREPARATION & COOKING – While grilling chicken, glaze with sauce. Saute vegetables. Toss rice with vegetables. Plate rice/vegetables. Place glazed chicken on top. Finish with pineapple bites and parsley. Serve with a salad such as Mrs. Gerry’s Three Bean Salad (905330).
PROFIT POTENTIALChicken 1.02 Sauce .50 Rice & Veggies .90 Pineapple .20 Parsley .05 Salad .68
Total Cost $3.35
SELL AT $10.99POTENTIAL
PROFIT* $7.64
Wayne Farms Marinated Boneless Skinless Chicken Breast(977420 – 26/6 oz)
Ken’s Sweet Baby Ray’s Sweet Teriyaki Wing Sauce & Glaze(561390 – 4/1 gal)
Give your chicken breast a tropical, summer
flair! Chicken is a staple on menus. Think of the possibilities, though, when you make a staple a special!
Steve Tiezzi Martin Bros. Corporate Chef
*Potential profits are based on average prices and serving sizes.
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DESSERTSSELL AT $5.99
POTENTIAL PROFIT*
$3.66
COST $2.33
FRIED PINEAPPLE & BERRY TOPPED ICE CREAM
FRIED PINEAPPLE, BERRY & BROWNIE TOPPED POUND CAKE
INGREDIENTS 3 scoops Wells’ Blue Bunny Vanilla Ice Cream (990050 – 1/3 gal) 2 each Wholesale Strawberries (377618 – 8/1 lb), quartered 4-5 each Blackberries 3-4 each Tampa Maid Harvest Creations Coconut Breaded Pineapple Bites (927510) Lyons Blackberry Designer Dessert Sauce (771460 – 12/16 oz) Powdered Sugar
Optional: General Mills Gold Medal Pound Cake Mix (401730 – 6/5 lb), prepared, diced
INGREDIENTS 1 slice General Mills Gold Medal Pound Cake Mix (401730 – 6/5 lb), prepared, halved 2 each Wholesale Strawberries (377618 – 8/1 lb), quartered 4-5 each Blackberries Rich’s On Top Whipped Topping (988060 – 12/16 oz) Lyons Blackberry Designer Dessert Sauce (771460 – 12/16 oz) 3-4 each Tampa Maid Harvest Creations Coconut Breaded Pineapple Bites (927510), halved 2 each McCain Sweet Classics Double Chocolate Brownie Bites (981380 – 2/4 lb), halved
Lyons Blackberry Designer Dessert Sauce(771460 – 12/16 oz)
Featuring Tampa Maid Harvest
Creations Coconut Breaded Pineapple
Bites – Fry(927510 – 6/2 lb)
McCain Sweet Classics Double Chocolate Brownie Bites – Bake, Fry(981380 – 2/4 lb)
SELL AT $5.99POTENTIAL
PROFIT* $4.02
COST $1.97
C U L I N A R Y C O N C E P T S
2014 ISSUE 5 7
1 3
waysingredient
PROFIT POTENTIALBeef 3.72Sauce .63Onions .54Fries .702 Sides 1.20
Total Cost 6.79
JBS 5 Star Beef Clod Tender (902760) 5 bags Approximately 20 tenders per bag
USDA Choice beef shoulder tenders ranging from 8-16 ounces with an average size of 13 ounces. A very versatile product that you can bake, broil, grill, saute, stuff or deep fry. Excellent for sandwiches, entrees, kabobs and medallions.
BOURBON BISTRO STEAK
Serves: 2
12 oz JBS 5 Star Beef Clod Tender (902760)3 oz Nestle Minor’s Bourbon Style Sauce (501190)10 oz Lamb Weston Rus-Ettes Cottage Fries (960910), prepared 1/2 cup Sugar Foods Fresh Gourmet Crispy Onions (603290)As needed C.H. Robinson Parsley (361160)
Trim any excess fat and silver skin from the clod tender, season with salt and pepper, sear on the grill, glaze with half the sauce, finish in a hot oven to 130°F, let rest for about 5 minutes and slice. Line serving plate with prepared fries and almost all of the crispy onions, place sliced steak on top, drizzle with remaining sauce and garnish with parsley and remaining crispy onions. Serve with one side per person.
1
SELL AT $20.99
POTENTIAL PROFIT* $14.20
*Potential profits are based on average prices and serving sizes.
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BLUE CHEESE MUSHROOM BISTRO STEAKBISTRO STEAK
6 oz JBS 5 Star Beef Clod Tender (902760)
1 strip Hormel GriddleMaster Applewood Bacon (920900)
As needed McCormick Grill Mates Montreal Steak Seasoning (471181)
Trim any excess fat and silver skin from the clod tender. Cut into steak portions (use any ends for kabobs or tips). Wrap steak with bacon, season and grill as ordered.
Serve with a Blue Cheese Mushroom sauce.
PROFIT POTENTIALBeef 1.86Bacon .27Seasoning .06Sauce/1 serving .46Potato & Vegetable .86Soup & Bread .94
Total Cost $4.45
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BISTRO STEAK SANDWICHTrim any excess fat and silver skin from the clod tender. Cut into 5 ounce medallion-size portions (use any ends for kabobs or tips). Season. Grill as ordered.
Serve with Lamb Weston Lamb’s Seasoned Twister Fries – Bake, Fry (960468 – 6/5 lb).
SELL AT $9.99
POTENTIAL PROFIT*
$7.02
3
Check out our Blue Cheese
Mushroom Sauce recipe at
martinsnet.com/recipes!
SELL AT $13.99
POTENTIAL PROFIT*
$9.54
1 INGREDIENT • 3 WAYS
2014 ISSUE 5 9
B U S I N E S S B U Z Z
Scott FaddenMartin Bros. Operations Consultant
Food and labor costs are two of the most important things for foodservice establishments to manage in order to
maximize profitability. Ultimately, the goal is to find the perfect balance between food/labor
cost and quality/service level. If you feel that your food and/or labor costs are too high, there are some things that you can evaluate in order to get them where you need them to be.
1
Chef Pierre Pre-Baked & Pre-Sliced Pies
Blueberry Lattice (992820 – 6/8 slice)
Lemon Meringue (996590 – 6/8 slice)
Luxe Layers Blueberry with Lemon Meringue (999040 – 4/10 slice)
Smoke ‘N Fast Fully CookedBack Rib Pieces (911300 – 2/5 lb)
Ribbits in BBQ Sauce (911350 – 2/5 lb)
G2 Fried Egg Patty (975320 – 245/1.5 oz)
Lower costs by using fewer distributors and ordering less frequently.
2 Avoid surcharges by ensuring that all deliveries are over the minimum drop amount.
3 Use products with innovative processing and packaging. These types of innovations can often create food and labor cost savings.
4 Use fully cooked and pre-sliced products. These types of products can often create food and labor cost savings.
5 Be sure you are using your ingredients across multiple parts of your menu. Each product should fit on your menu at least three ways.
6 Train servers to ask if customers want all of the items that come with a dish. This can eliminate waste and lower food cost.
7 Review what customers are leaving on their plates and not taking home to help uncover opportunities to reengineer your menu offerings.
Here are some tips from Perdue Foodservice:
7SEVEN TIPS TO MANAGE COSTS
TENDERREADY® Roasted Chicken Quarters (971460 – 32/10 oz)
Marinated, topically seasoned then fully cooked, sous-vide style in a sealed bag.
On Top® Whipped Topping (988060 – 12/16 oz)
Pre-whipped, non-dairy topping with a light, creamy texture. Packaged in pastry bags with decorator tip and easy-open seal.
Yoplait® ParfaitPro® Low Fat Yogurt
Minimize labor time and product waste when making on-trend yogurt parfaits.
Vanilla (904760 – 6/64 oz)
Strawberry (904750 – 6/64 oz)
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Food Cost Control.Technology You Expect.
HealthcareFor HEALTHCARE, you’ll find information and tools for Per Patient Per Day (PPD) food cost, including a Formula example, PPD Calculator, Costing Checklist and Cost Savings Tips.
RestaurantFor RESTAURANTS, we have a Food Cost Calculator where you can enter any two amounts (raw cost, percent of food cost and/or sell price) and calculate the third.
Foodservice with a Difference
Visit info.martinsnet.com/cost-control-tips to download our healthcare-based e-book Top 12 Cost Control Tips.
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
Katie Wulkow, RD, LD Martin Bros. Menu Customization Dietitian
SHAKINGTHE SODIUM
Visit info.martinsnet.com/beyond-salt to download our Flavor Beyond Salt e-book.
1 Read nutrition facts for information on sodium content, choose foods with lower sodium (no added salt canned vegetables, low sodium soups and broths, plain rice and noodles, etc.) and avoid or limit foods high in sodium.
2 Consume fresher foods such as fresh or frozen vegetables (no sauce added), lean meats, skinless poultry and fresh seafood.
3 For flavor without salt, use salt-free seasonings and add spices/herbs (garlic powder, basil, oregano, thyme, etc.) and/or acids (vinegar, lemon/lime juice, etc.).
4 Check out Martin Bros.’ wide variety of lower-sodium products, fresh/frozen fruits and vegetables and salt-free seasonings.
5 Contact a Martin Bros. representative for recipe ideas and cooking techniques to reduce sodium.
5 ways to decrease sodium
Sodium adds flavor and texture and functions as a preservative in many foods. It is found in processed foods, foods you add salt to during cooking and foods you add salt to at the table. However, you must be conscious of how much sodium you are serving and consuming.
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H E A LT H A N D W E L L N E S S
LOW SODIUM PRODUCTS
Potato Pearls® Smart Servings™ Low Sodium with Vitamin C Mashed Potatoes (602960 – 12/26.5 oz)
SENSIBLY AUTHENTIC™ BASES & GRAVIES
Master’s Touch® All Natural Reduced Sodium BasesBeef (500900 – 6/1 lb)
Chicken (500910 – 6/1 lb)
Gold Label Low Sodium BasesBeef (500021 – 1/1 lb; 501770 – 3/4 lb)
Chicken (500018 – 6/1 lb; 501760 – 3/4 lb)
Vegetable (501790 – 6/1 lb)
PanRoast® Low Sodium No Gluten Ingredients Gravy MixesBrown (504140 – 8/12 oz)
Chicken (504150 – 8/12 oz)
Lower Sodium Deli Select Sliced MeatsThin-Sliced Smoked Ham (932370 – 6/2 lb)
Thin-Sliced Honey Roasted Turkey (932350 – 6/2 lb)
Thin-Sliced Oven Roasted Turkey (932360 – 6/2 lb)
Libby’s Low Sodium Canned Vegetables
Frozen Vegetables & Fruit and Vegetable Blends
Fresh Asparagus (360050 – 1/11 lb)
Fresh Strawberries (377618 – 8/1 lb)
Spices
Salt-Free SeasoningsAll Purpose Recipe Blend (472751 – 1/13 oz)
Citrus Herb (473291 – 1/19 oz)
Garlic & Herb (475601 – 1/20 oz)
OREGANO:Leaves
(472461 – 1/1.5 lb) Ground
(472471 – 1/13 oz)
PARSLEY:Flakes
(472501 – 1/10 oz)
Fresh (361160 – 4/1 lb)
SAGE:
Rubbed Sage (472651 – 1/6 oz)
ROSEMARY:Leaves
(472631 – 1/6 oz)
Fresh (391008 – 1/1 lb)
Foods high in sodium include: breaded meats, processed/salted/smoked meats (ham, bacon, hot dogs, bologna, etc.), cheese, convenience foods such as boxed mixes (rice, macaroni and cheese, instant noodles, etc.) and frozen dinners, snack foods (chips, crackers, pretzels, etc.), condiments (ketchup, salsa, soy sauce, etc.) and canned items (vegetables, meats, soups, etc.).
BASIL:
Leaves (472151 – 1/5 oz; 472792 – 1/22 oz)
Ground (472141 – 1/12 oz)
Fresh (391000 – 1/1 lb)
BAY LEAVES:
Whole Bay Leaves (472161 – 1/2 oz)
CILANTRO:
Fresh Cilantro (360490 – 4/1 lb)
DILL:
Dill Weed (472301 – 1/5 oz)
MINT:
Mint Leaves (90393993 – 6/4 oz)
Try enhancing flavor without salt using these herbs:
2014 ISSUE 5 13
S E N I O R L I V I N G
Chris Timmons, RD, LD, Martin Bros. Menu Development Manager
Summer IdeasTWO
THINGS TO CONSIDER WHEN
MARKETING YOUR COMMUNITY:
It is always important to keep up-to-date with the wants and needs of your current and prospective residents and their families. However, it is becoming more important all the time to also familiarize yourself with the wants and needs of the next generations that will be coming into your community. For foodservice, it might be looking at restaurant-style dining, 24/7 dining, signature food items, a coffee shop, pub or bistro and/or parties and theme meals. Seniors might also be looking for and needing dining programs tailored to specialized care, such as memory care.
WHAT ARE SENIORS LOOKING FOR? ?
With the growing social media trend, there are new ways to go about marketing your community. However, you need to take into consideration which marketing channels will reach your audience. While seniors are becoming more and more technologically savvy, many are still most comfortable with television, newspaper and radio. However, many of their family members are likely opposite, preferring email and Facebook. So it is important to try to diversify your marketing approach across many different channels.
WHAT MARKETING CHANNELS SHOULD YOU USE??
What service(s) or offering(s) make you stand out in the industry and/or in your local area? If someone were to ask you why they should choose your community, what would be your top answer? These are the things to promote!
WHAT MAKES YOUR COMMUNITY STAND OUT??
TO MARKET YOUR FACILITY
Summer Ideas
Visit info.martinsnet.com/facility-marketing to download 5 Ways to Easily Market Your Senior Living Facility e-book.
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Ice Cream Sandwiches
Blue Ribbon Classics™ Vanilla
(993150 – 48/3.5 oz)
Cool Daze® Low Fat Vanilla (992238 – 96/3 oz)
Cookies-n-Cream (990530 – 24/3.5 oz)
Chips Galore!® Chocolate Chip Cookie (993310 – 24/4.5 oz)
Summer Fresh Pasta Salad (905142 – 2/5 lb)
Deviled Egg Potato Salad (905665 – 2/5 lb)
Dixie Coleslaw (905388 – 2/4 lb)
Lay’s Kettle Cooked Chips
Original (609810 – 64/1.375 oz)
Sea Salt & Vinegar (609800 – 64/1.375 oz)
Roasted Jalapeno & Smoked Cheddar
(609790 – 64/1.375 oz)
Variety Pack (609820 – 60/1.375 oz)
Hawaiian Ambrosia Salad (905357 – 2/3 lb)
Made with shredded coconut, pineapple, mini marshmallows, vanilla pudding mix
and whipped topping.
Sliced Sweet Buns4.25 in
(980578 – 6/8 ct)
Slider (995220 – 9/12 ct)
Chef Pierre Pies
Coconut Cream (980750 – 6/10 in)
Coconut Meringue (980930 – 6/10 in)
Pineapple Sherbet (994140 – 1/3 gal)
S E N I O R L I V I N G
Summer IdeasThe theme for National Nursing Home Week®, May 11-17, is “Living the Aloha Spirit”. What a perfect time to celebrate with a Hawaiian party! Perhaps even open it up to the public in your area to showcase how your community supports “aloha spirit” through unity, kindness, truthfulness, humility and patience. A complete Hawaiian Party Theme Meal Magic package is available at www.martinsmart.com under Services. Get ideas and resources for advertising, attire, decorations, menu, music, games and more.
TAKE THEM TO
HawaiiWho doesn’t enjoy a fresh grilled hot dog, bratwurst or hamburger? Add fresh vegetables, salads, coleslaw, chips and ice cream and watch the fun come alive! We have several summer Theme Meal Magic ideas (available at www.martinsmart.com under Services) that would work great to make it a complete party. We also have several Menu Templates (available at www.martinsmart.com under Tools) to feature a grilled meal. Hosting a picnic-like event for residents, family and friends is a great way to market your facility to all generations!
FIRE UP THE
Grill1 2
HAWAIIAN PRODUCTS GRILL OUT PRODUCTS
2014 ISSUE 5 15
S C H O O L S
The school year is winding down, so now is a great time to take
into consideration a couple of tips and ideas for a smooth transition into summer break and the upcoming 2014-15 school year.
SCHOOL’S OUT FOR SUMMER!
ALMOSTV
TIPS & IDEAS If you participate in Net Off Invoice (NOI), be sure to use up all of your available dollars before summer.
For the 2014-15 school year, all items served to meet grain equivalents will have to be whole grain rich, so serve any of your non-whole grain items before the end of the current school year.
Double-check use by and expiration dates on shelf stable items and serve any items that will not make it through the summer.
Try to keep orders to only menu items needed for service.
Check up on equipment and supplies to see what needs to be serviced, replaced or restocked, including large equipment, small wares and chemicals, to help make for a smooth start to the 2014-15 school year.
Renee Greiner, RD, LD, Martin Bros. Marketing Dietitian
Use Yoplait ParfaitPro Vanilla Yogurt (904760 – 6/64 oz) as a meat/meat alternate, creating parfaits or a parfait bar and using up your cereal and fruits at the same time.
S.M.A.R.T. 100% Whole Wheat Pressed Flour Tortillas (951880 – 12/12 ct) are so versatile. Kid-friendly options include wraps, burritos and tacos. They can help pull about any meal together quickly because you can put so many different things inside or on top.
Get the kids outside to enjoy the nice weather with a simple sack lunch. Throw in something fun for a grain, such as Keebler Gripz Chocolate Chip Graham Bits (411778 – 150/.9 oz).
Popcorn Chicken is a great, versatile meat option – use in wraps, salads or by themselves. Try Golden Crispy Whole Grain Popcorn Chicken (978230 – 1800/.29 oz).
Sliced Meats such as Lower Sodium Deli Select Thin-Sliced Smoked Ham (932370 – 6/2 lb) can be served hot or cold, and they can even be sliced or diced to use on top of salads or potatoes.
Check your Aluminum Sheet Pans (230135 – 1/18x26x1; 230125 – 1/12x18x1; 230120 – 1/9.5x13x1) to see if any need replaced.
Check your Heavy Weight 6-Compartment Trays (Sandshade – 211460 – 12/each; Variegated – 211500 – 12/each) to see if any need replaced.
End of the School Year Menu & Supplies Ideas7
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GROWTH & PROFIT FOR CAMPUS C-STORES
KEN STONERMartin Bros. Convenience Store & Retail Project Manager
One of the fastest-growing areas of convenience store growth is campus locations. College and university stores often fill the after-hour grab-and-go needs of student diners and those looking for snack options when dining halls are closed. They’re also a great place for students to stop, shop, grab and go between classes.
Some campus convenience dormitory locations stay open late and are a great resource for students who study through dinner and into the night or have classes that conflict with the evening meal time. These students might need a quick meal option, snack or caffeine to get them recharged.
Larger campus stores often feature expanded foodservice that can even include branded quick-serve programs in small food courts. These options provide great marketing opportunities to drive sales.
CHOPPED LETTUCE
Iceberg LCR (380600 – 4/5 lb) Iceberg (360735 – 4/5 lb)
Romaine (360435 – 6/2 lb)
SALAD BAR
HIDDEN VALLEY POUR BOTTLE DRESSINGS – 6/32 oz
Original Ranch (631640)
Light Ranch (631680)
Honey Mustard (631650)
French With Honey (631700)
Creamy Caesar (631660)
Blue Cheese (631690)
Thousand Island (631710)
Low Calorie Italian (631670)
Olive Oil Vinaigrette (631720)
Fresh Gourmet Seasoned Cube Croutons (414760 – 1/10 lb)
SANDWICH STATION
DELI SELECT SLICED MEATS
Hardwood Smoked Ham (931290 – 6/2 lb)
Hardwood Smoked Turkey Breast (931310 – 6/2 lb)
SLICED HOAGIES – 5-6 in
White (986370 – 9/6 ct)
Wheat (986950 – 9/6 ct)
MEXICAN
BBQ
Catallia Pressed Flour Tortillas • 12 in (949990 – 8/12 ct)
• 10 in (949980 – 12/12 ct)
• 6 in (949950 – 12/24 ct)
Hormel Café H® Pork Carnitas (919500 – 6/5 lb ave)
Tyson Fajita Thigh Strips with Grill Marks (970740 – 2/5 lb)
Simplot RoastWorks Peppers & Onions (962860 – 6/2.5 lb)
Pulled Pork (919510 – 2/5 lb)
Pulled Chicken (919530 – 2/5 lb)
C O N V E N I E N C E
2014 ISSUE 5 17
How to Save Moneyon Waste Can Liners
EQUIPMENTANDSUPPLIES
Roxanne Hassman Martin Bros. Janitorial Category Manager
Are you throwing money away with your trash? Improper sizing, thickness and density of waste can liners could be costing you a lot of money!
SIZINGDo you have to tie a knot in can liners or put a band around them to keep them from falling into your waste cans? If so, you are using too much bag for the job, and obviously, the larger the bag, the more it costs.
A perfect-fitting can liner should hang 3-4 inches over the top of the container and fit snugly. Many waste containers will have the gallon capacity printed somewhere on them. But if not, here is a formula to measure for the correct can liner size needed.
WIDTH: On a circular container, use half of the circumference (distance around the largest part of the container divided by two). On a square or rectangular container, use half of the total of all four sides.
LENGTH: On a circular container, use height plus half of the diameter (distance straight across the circle divided by two) of the container bottom plus three inches for overhang. On a square or rectangular container, use the height plus the diagonal of the container bottom plus three inches for overhang.
THICKNESSBesides wasting money on can liners that are too big, you may also be using too thick of a can liner. You could try going down to the next lowest thickness and see if the liner is strong enough for the type of garbage you have. On the other hand, if you find you are “double bagging” because the liner tears too easily, you need to try a thicker liner, which will save you money in the long run because using two thinner liners are going to cost you more than using one thicker liner.
DENSITYHigh density can liners can save you money, too. High density liners tend to be less expensive than low density liners. But they can only be used for certain applications. They are ideal for disposal of wet and bulky trash (food scraps, coffee grounds, paper, etc.). They are also great for carrying heavy loads of wet linens. Restrooms and office environments are perfect places for high density liners. You should NOT, however, use a high density liner if you have a lot of garbage that has sharp or jagged edges.
Thinner Bag, Thicker Savings!Example: 40-45 gal
1.2 mil = $54.13/case*
1.0 mil = $45.27/case*
Savings of $8.86/case!* Pricing is an estimate only.
18
SLIM JIM® Featuring a space-saving profile that fits virtually anywhere.23 gallon – Black (020155)
Swing Lid – Black (020200)
Money Saved. Perfect Fit.Exact Fit for Rubbermaid BRUTE® & Slim Jim® ContainersExample: Most people buy a 55 gallon can liner (36x58 inch) to fit their 44 gallon Rubbermaid BRUTE® in order to get it around the container opening. If you were to purchase the 44 gallon Tru-Fit can liner (37x50 inch) to properly fit your 44 gallon BRUTE®, you would be saving 8 inches of plastic in the length of the bag. This adds up to significant cost savings...as well as saving on landfill waste and thus being more environmentally friendly!
BRUTE® Featuring: 1) patent-pending can liner cinches and 2) molded-in handles and base grips that make lifting and emptying easier.32 gallon – Gray (020220)
44 gallon – Black (020082)
55 gallon – Gray (020160)
Dolly – Black (022100)
Lids also available.
High Density Liners23 gallon Slim Jim® 29x44 inch 14 mic Clear 094754 250 ct
32 gallon BRUTE® 33x46 inch 16 mic Clear 028980 200 ct
44 gallon BRUTE® 37x52 inch 16 mic Clear 028950 200 ct
Low Density Liners (Recommended for disposal of waste with sharp or jagged edges.)
23 gallon Slim Jim® 28.5x43 inch .7 mil White 028740 200 ct
32 gallon BRUTE® 33x45 inch 1 mil Black 028970 200 ct
44 gallon BRUTE® 37x50 inch 1.3 mil Black 028900 100 ct
44 gallon BRUTE® 37x50 inch 1 mil Black 028940 100 ct
55 gallon BRUTE® 44x55 inch 1 mil Black 028960 100 ct
Check out our video to see why it makes sense for can liners!
http://www.youtube.com/martinbrosdist
Natalea Koehn Martin Bros. Equipment, Supply & Disposables Category Marketing Manager
PackagingWhen you’re packaging for to-go sales, take four things into consideration to help really drive sales: the food, the packaging itself, accompaniments and branding.
Delitainers – Clear Containers with Lids8 oz (853045 – 5/48 ct)
16 oz (853085 – 6/40 ct)
32 oz (853248 – 4/50 ct)
ClearView™ SmartLock® Clear Hinged Containers1 Compartment5 in – 11 oz (857098 – 3/125 ct)
6 in – 20 oz (857060 – 4/125 ct)
Hoagie 7.5 in – 23 oz (857178 – 2/125 ct)
9 in – 27 oz (857048 – 2/125 ct)
More options available.
D I S P O S A B L E S
TO DRIVESALES
1. FoodYou want what you’re packaging to hold up well. In addition, especially if you’re using clear packaging, everything should be placed inside the packaging in an eye-appealing way. Customers can pick to-go items up and look closely at them to decide whether or not to buy them, so you’ll want to make sure what they see looks great. And if you want repeat sales, you want to make sure what they eat tastes fresh and delicious.
4. AccompanimentsFor each packaged item, you have to think about what customers will need when eating it. Napkins, silverware, salt, pepper, ketchup, mustard, mayonnaise, dressing, etc. are all things you may have to have handy and easy for grab-and-go. You can even make a statement with accompaniments by offering innovative options.
2. PackagingClear packaging can really promote impulse sales. We eat with our eyes, too, so a visual can go a long ways towards a purchase. Other packaging options also work, of course, but words and branding then become even more important in creating the impulse.
3. BrandingIn addition to thinking about what you need on the packaging (name of item, use by date or date/time prepared, etc.), you should consider what to put on and around the packaging to help drive sales. Keep in mind that people gravitate towards brands and catchy words and images.
Guildware® Extra Heavy Weight Wrapped Cutlery Kit (857390 – 1/500 ct)
Champagne color. Fork, knife and spoon.
Reliance™ Medium Weight Wrapped Cutlery Kit (857688 – 1/500 ct)
White color. Fork, knife and spoon.
Dip & Squeeze™ Ketchup (581888 – 300/27 gr)
Garlic & Herb Light Mayonnaise (582140 – 200/12 gr)
Horseradish & Dijon Light Mayonnaise (582150 – 200/12 gr)
Chipotle Pepper Light Mayonnaise (582130 – 200/12 gr)
20
Deb Elings, RN, WCC Martin Bros. Medical Supplies
Sales Representative
WHY
The importance of skin & wound management certification.I had the pleasure of taking a Skin & Wound Management Certification Course two years ago through the Wound Care Education Institute (WCEI®). At first, I was very intimidated to attend with my small amount of wound care experience. I pictured a room full of nurses with a lot of experience and that I would not be able to keep up or understand. I even read the book Wound Care Made Incredibly Easy! by Lippincott, Williams & Wilkins to prepare.
What I found out on the first day of the course was that everyone had such different backgrounds and levels of experience. Some were from acute care, some from home care and some long term care. Some had more experience than me and some had less. It was a great course and great certification to get for any experience level!
Here are some Benefits of WCEI® WCC® Certification:1. Access to clinical support from industry experts within WCEI® 24/7 via a designated clinical hotline
2. Ongoing continuing education through webinars, hands-on workshops and alternative certification programs
3. Use of resource materials and tools to enhance existing wound care protocols
4. Improved skills ultimately improving confidence and job performance Please don’t hesitate to e-mail me ([email protected]) if you have questions or want to know more about the course.
CERTIFY
Mepilex® Border
All-in-one foam dressings that effectively absorb and retain exudates, maintaining moist wound environment. Safetac® layer 1) seals wound edges, preventing leaking and thus minimizing the risk for maceration and 2) ensures dressing can be changed without damaging wound or surrounding skin or exposing patient to additional pain.
884620 - 5/3x3 874730 - 5/4x4 874740 - 5/6x6
Provided by the Wound Care Education Institute (WCEI®). WCEI® works in conjunction with the National Alliance of Wound Care and Ostomy™ (NAWCO®) to prepare students for the Wound Care Certified (WCC®) examination. The WCC® provides an added credential beyond licensure and demonstrates that you have acquired a core body of specialized knowledge. Upon completion of the course, qualified participants are eligible to take the WCC® exam.
Scottish Rite Park2909 Woodland AveDes Moines, IA 50312
Aug11-15
Skin & Wound Management Certification Course9:00 AM -1:00 PM CST
?Great WoundCare Product
Most Martin Bros. webinars and events can earn you CEUs! Register at:
www.martinsnet.com/events
M E D I C A L S U P P L I E S
2014 ISSUE 5 21
H O T D I S H !
urgers have become anything but basic. There are seemingly unlimited unique, signature menu offerings and build-your-burger combinations to choose from.
This seems to be working for the foodservice industry. According to recent
research from Technomic, “burger consumption is up at fast-casual restaurants; 51 percent of consumers report eating fast-casual burgers at least once a month – an increase from 43 percent in 2011.”1
The key really seems to be to consider every layer of your burger customizable. Innovate and create. Push the definition of burger itself. Does a burger even need a bun, for example? A burger, of course, doesn’t even have to be beef anymore.
1 New Technomic Report Examines Factors Driving High Burger Consumption, July 25, 2013
Krystle Kettman, Martin Bros. Vendor Marketing Coordinator
New ItemsJalapeno Breaded Chicken Bites (978900 – 2/5 lb)
Sesame Breaded Chicken Bites (978910 – 2/5 lb)
Spicy Barrel Rolled Breaded Chicken Tenders (978950 – 2/5 lb)
Waffle Breaded Chicken Breast Sliders (978920 – 2/5 lb)
Waffle Breaded Chicken Breast Fillets – 4 oz (978930 – 2/5 lb)
Wood Fire Smoked Pulled Chicken (978940 – 2/5 lb)
BURGER TRENDTHE CONTINUING & LIMITLESS
B
Waffle Breaded Chicken Breast Sliders
Angus Flavor Burst Beef Patties (3x1 – 919900 – 1/10 lb; 4x1 – 919880 – 1/10 lb)
Beef Slider (916030 – 94/1.7 oz)
Fresh Beef Patties (2x1 – 932400 – 4/6 ct; 3x1 – 932340 – 6/6 ct)
Woodfire Grille Turkey Patty (979000 – 40/4 oz)
Savory Tasty Glazed Chicken Patty (972460 – 40/4 oz)
FPI Ultimate Salmon Burger – 4 oz (927430 – 1/10 lb)
Fuse Burger – 4 oz (999730 – 2/5 lb)
All-natural ground turkey, spinach, brown rice, roasted onions and dried cherries.
PATT
IES
Private Reserve Steak House Fries (960900 – 6/5 lb)
Mini Tater Puffs (965128 – 6/2.5 lb)
Seasoned RibCut Fries (992488 – 3/5 lb)
Vanilla Sugar Fries (965210 – 5/3 lb)
WaveLength Fries (998280 – 5/3 lb)
Fred’s Battered Asparagus Fries (941770 – 6/2 lb)
Dipt’n Dusted Zucchini Fries (927540 – 6/2 lb)
SIDE
S
Dipt’n Dusted Popcorn Shrimp (923780 – 6/2 lb)
Fresh Gourmet Crispy Onions (603290 – 6/24 oz)
Anchor Battered Mac & Cheese Wedges (961840 – 6/3 lb)
Brew City Beer Battered Thin Cut Onion Rings (961908 – 6/2.5 lb)
Dipt’n Dusted Bella Mushrooms (927530 – 6/2 lb)
Dipt’n Dusted Sweet & Spicy Pickle Chips (927550 – 4/2.5 lb)
TOPP
ING
SGourmet Sliced – 4 in (994000 – 6/8 ct)
Sliced Ciabatta – 4.5 in (986580 – 8/6 ct)
Sliced Flour Topped Split Top Slider (984570 – 9/12 ct)
Focaccia – 4.75 in (986430 – 2/20 ct)
Sliced Brioche – 4 in (998370 – 6/8 ct)
Sliced Sweet – 4.25 in (980578 – 6/8 ct)
Sliced Sweet Jalapeno – 5 in (996720 – 6/12 ct)
Sliced Sweet Slider (995220 – 9/12 ct)
Sliced Deep Dish Rosette – 4 in (999930 – 5/12 ct)
BUNS
H O T D I S H !
BURGER BUILDING
NEW!
2014 ISSUE 5 23
H O T D I S H !
PRODUCTrebates
Save up to $40Grill Mates New Seasonings Rebate
Barbecue – 473321 Hamburger – 473351 Mesquite – 473361 Offer valid 1/2/2014 - 11/30/2014.
Save up to $750Insiders Club RebateOffer valid 1/1/2014 - 6/30/2014. Free Case
Minor’s Latin Flavor Concentrates Rebate
Red Chile Adobo – 90578471 Fire Roasted Jalapeno – 90578472 Fire Roasted Poblano – 90578473 Offer valid 4/1/2014 – 9/30/2014.
Free CaseChef-Mate Que Bueno White Queso (430870) RebateOffer valid 1/1/2014 – 7/31/2014.
Save up to $800JHS Topping Rebate$4 per case. Offer valid 4/1/2014 - 8/31/2014.
1 case up to $55 offRanch Add-Milk Mix (506120; 90588859) Rebate
Maximum total cases 5.
Offer valid 2/15/2014 – 6/1/2014.
Save up to $500Spring Fountain Rebate
Offer valid 3/24/2014 - 6/13/2014.
Save up to $500Sweet Savings, Fashionable Treats RebateOffer valid 3/1/2014 – 6/30/2014.
Save up to $1,000Cold Beverage Mixes RebateOffer valid 3/3/2014 – 8/31/2014.
Save up to $10/caseNew Products Rebate Maximum total rebate $100. Offer valid 1/1/2014 - 6/30/2014.
Save up to $250Waffle Breaded Chicken Bites (978480) Rebate
$5 per case.
Offer valid 1/1/2014 - 6/30/2014.
Save up to $500Bonici Pizza Products RebateOffer valid 3/16/2014 – 5/18/2014.
Save up to $100Hot Dogs Rebate $2 per case. Offer valid 1/1/2014 - 6/30/2014.
Save up to $100Sweet Potatoes Rebate
$10 per case.
Offer valid 7/1/2013 - 6/30/2014.
Save up to $600Sausage Rebate $2 per case. Offer valid 1/1/2014 - 6/30/2014.
Save $3.20/caseLay’s Kettle Cooked Chips Rebate
Original – 609810 Salt & Vinegar – 609800 Variety – 609820 Jalapeno Cheddar – 609790Offer valid 1/27/2014 - 9/30/2014.
Save up to $500Real BBQ Rebate
Featuring Smoked St. Louis Style Spare Ribs (924810) and Pork Carnita Meat (926980)
$5 per case.
Offer valid 3/24/2014 – 5/16/2014.
Save $5/caseGrilling Up More Savings Sandwich Carriers Rebate
Focaccia – 342864 Marble Rye – 997300
Brioche – 997990 Brioche Slider – 999780 Offer valid 4/1/2014 – 7/31/2014.
Save up to $450New Items Rebate
Doo-Wa Ditties Boneless Wing Fritters – 978960 Tater Chip Tenders – 978980 Sriracha Chicken Bites – 978970
$3 per case.
Offer valid 2/1/2014 – 11/30/2014.
Save $5/case Nutter Butter Medium Cookie Pieces (415030) Rebate Maximum total rebate $500.
Offer valid 3/1/2014 - 6/30/2014.
Martin 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 $600Seasonal Favorites Rebate $2 per case (on more than 70 items). Offer valid 1/1/2014 - 6/30/2014.
Save up to $4/caseGold Medal Mixes Rebate Maximum total rebate $80.Offer valid 3/1/2014 - 5/31/2014. Offer not available to K-12 operators.
Save $3/caseSnacks Rebate Maximum total rebate $60.Offer valid 3/1/2014 - 5/31/2014. Offer not available to C-Store operators.
24
OUR PERFECT POTATOES
YOUR Signature TOUCH
Discover the Culinary Possibilities of BRILLIANT BEGINNINGS™ RECIPE-READY MASHED POTATOES
Perfected by our Kern-Dried™ process, Recipe-Ready Potatoes are:
AUTHENTIC Scratch-made potato quality REAL 100% potatoes, no artifical flavors or colorsEASY No washing, handling or boiling – prepare in just 3 steps VERSATILE The perfect start to your signature recipes
BRILLIANT BEGINNINGS™ RECIPE-READY MASHED POTATOESMARTIN BROS. #603010 • BAF SKU 10630 • 6/26 OZ. POUCH
VISIT BAF.COM/BRILLIANTBEGINNINGSFOR A FREE SAMPLE AND SPECIAL OFFER
™
Please contact Hockenberg Newburgh for more information.
Kristy Lammers [email protected]
Ryan Smith [email protected]
EVENTS
Upcoming
EVENTSWEBINARS
HealthcareNutrition
RestaurantMedical
HealthcareSchoolC-Store
WEB
INAR
S
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.
May
7Guidance to Regulatory Compliance in Culture ChangeLinda Roberts, MS, RD
1:30 PM - 2:30 PM CST
June
25
June
11
July
23
Aug
13Sept
17
Diabetes Q&AChristine Link, MS, RD
1:30 PM - 2:30 PM CST
“Playing It Out” Interactive Dementia TrainingMary Sell, RD, LD & Erika Kramer1:30 PM - 2:30 PM CST
Food Safety: Where Are We Today?Gretchen Robinson, RD, LD
1:30 PM - 2:30 PM CST
Practical Approaches to Employee MoraleErika Kramer & Julie Halfpop, RD, LD
1:30 PM - 2:30 PM CST
Nurse Net Live: Shared Governance Kim Bergen-Jackson, DON
1:30 PM - 2:30 PM CST
Most Martin Bros. webinars and events can earn you CEUs! Register at:
www.martinsnet.com/events
Provided by the Wound Care Education Institute (WCEI®). WCEI® works in conjunction with the National Alliance of Wound Care and Ostomy™ (NAWCO®) to prepare students for the Wound Care Certified (WCC®) examination. The WCC® provides an added credential beyond licensure and demonstrates that you have acquired a core body of specialized knowledge. Upon completion of the course, qualified participants are eligible to take the WCC® exam.
Join us as we discuss prevention of skin ulcers, falls, infections and med errors. After going over information and the latest technology to help you avoid these obstacles, we will put your knowledge to the test in our “Prevention is Right” game! Face off against others and go home with prizes and the tools to play this game at your own community! A tour of the newest Martin Health Services Pharmacy will also be offered after lunch!
King’s Pointe Resort1520 E Lakeshore DrStorm Lake, IA 50588
June11
Skin & Wound Management Certification Course9:00 AM -1:00 PM CST
Prevention is Right9:00 AM -1:00 PM CST
Scottish Rite Park2909 Woodland AveDes Moines, IA 50312
Aug11-15