RACK OF PORK 3 WAYS Boosting Sales with Seasonal Items

Smart Foods for Brain Health

2014 • ISSUE 9

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

online@

blog.martinsnet.com

Comfort is Calling

Turkey Pot Roast910778 – 2/6 lbMade from whole muscle turkey thigh meat for the best dark meat, tender texture and traditional pot roast appearance. Lean option, with less fat than traditional beef pot roast.

Select Bottom Round349194 – 2/8-10 lb

A N S W E R W I T H P O T R O A S T

Chef’s Selections Choice Shoulder Clod 910780 – 1/10 lb

16

8

2

10

12

14

21

15

18

SCHOOLSSmoothies for Breakfast & A La Carte

HOT DISH! Sweet Potatoes, Business Buzz & Rebates

MEDICAL SUPPLIES Surviving & Thriving: Aligning with ACOs

EQUIPMENT & SUPPLIES Disinfectants, Ambiance & Keeping Your Establishment Clean

HEALTH & WELLNESS 4 Smart Foods for Brain Health

CONVENIENCEBoosting Sales with Seasonal Items

1 INGREDIENT 3 WAYS Farmland DURoC Rack of Pork

CULINARY CONCEPTS Prime Rib, BBQ Ribs, Pecan Crusted Chicken & More

SENIOR LIVING Continuing Education & Seasonal Menu Ideas

18Seeking Sweet

16Smoothie Success

10Smart Foods

81 INGREDIENT 3 WAYS Farmland DURoC Rack of Pork

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, Patrick Mann

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

Hibernatingfor Hearty FoodsEspecially in the Midwest,

everyone’s getting ready

to hibernate like bears for the next few

months. Sweaters, blankets, fireplaces…

and more time indoors. For many people,

though, hibernation means hibernating

from their own kitchens. Get ready to

feed all your hungry patrons (dining in or

carrying out) the hearty foods they’ll be

craving by taking a look at these articles,

items, recipes and rebates!

Krystle KettmanMANAGING EDITOR

PRIME RIB 1. Preheat oven to 450°F. 2. Pull ribeye from cooler. Remove plastic. Let blood drain. 3. Trim any unwanted fat, but make sure to leave a good amounttoensuretenderness,juicinessandflavor. 4. Decide on seasoning. You can make a wet rub or a dry blended seasoning (rub with olive oil before seasoning with a dry blend). You can also place onions, carrots and celery under or on top. 5. Place on a roasting rack in a pan. Do NOT add water to the pan. The natural juices will be just perfect. 6. Place in 450°F oven uncovered for 10-15 minutes. Drop temperature to 275°F. Continue to roast until desired internal temperature is reached. 7. Let rest at room temperature for at least 10 minutes. You can tent with foil, but do NOT seal. 8. Serve 12 oz with au jus, Grey Poupon Rouge Sauce, a salad and a starch.

Choice Lip-On Beef Ribeye (903080 – 4/15 lb up) (902860 – 5/15 lb down)

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

Grey Poupon Rouge SauceMix 2 cups sour cream, 2 cups mayonnaise and 1 cup NEW Kraft Grey Poupon Rouge (561730).

Martin Bros. Chef Scott Fadden recommends a 120˚F internal temperature for a nice rare!

ComfortRusettes Cottage Fries

(960910 – 6/5 lb)

2

RoastWorks Baby Bakers(963050 – 6/2.5 lb)

Skin-On (1.5-1.75 lb – 915310 – 1/30 lb ave, 1.75-2 lb – 914310 – 1/30 lb ave or 2-2.25 lb – 915400 – 1/30 lb ave)

Extra Tender Exact Rack St. Louis Style (14/2.25 lb – 914580 or 12/2.5 lb – 911310)

Skinless (15/2.5 lb ave – 934050)

St. Louis Style (10/2.5-3 lb – 934060)

Smokehouse 220 Honey Bourbon BBQ Sauce(631820 – 2/1 gal)

Country Style Boneless Ribs (900560 – 76/2.5 oz)

BBQ RIBS 1. Preheat oven to 300-325°F. 2. Pull membrane off back of ribs. 3. Pour liquid smoke (561551) into spray bottle. Lightly spray with liquid smoke. 4. Sprinkle with house-made or ready-to-use rub. 5. Place in hotel pan that has approximately 1/4 inch of water. Cover with foil. 6. Bake for 2 hours. Check tenderness. If need to cook longer, check every 20 minutes until tenderness you want is reached. 7. Pull from oven, cool and cut into serving portions. 8. When ready to serve, place on broiler, brush with favorite barbecue sauce and broil until starts to caramelize.

Try Lawry’s Memphis Style Barbecue Rub – 470001 or Chipotle Cinnamon Rub – 470021!

Loaded Fresh Green Beans

Featuring NEW Bix Quality Cut Trimmed &

Washed Green Beans (380560 – 2/5 lb).

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

2014 ISSUE 9 3

PECAN CRUSTED CHICKEN WITH HONEY ORANGE SAUCESERVES 4

CHICKEN

4 each Wayne Farms Platinum Harvest Marinated Boneless Skinless Chicken Breast – 6 oz (977420)

PECAN CRUST

1cup AzarPecanPieces(462068),finelychopped 1 cup UniPro Marquis Breadcrumbs (415638) 1 Tbsp McCormick Parsley Flakes (472501) 1 tsp Salt 1 tsp McCormick Black Pepper 2 tsp McCormick Basil Leaves (472151 or 472792)

Mix all ingredients together.

HONEY ORANGE SAUCE

1 cup UniPro Marquis Honey (757300) 1 cup Lyons Orange Juice (734418)

Reduce ingredients in half over medium heat.

TO MAKE

Make an egg wash mixture with 4 oz Sunny Fresh Liquid Egg Product with Citric Acid ESL (975098 or 975219) and 2 oz milk. Dip each chicken breast into egg wash and then into crust; place on bakingsheetlinedwithparchmentpaper;letsitfor15minutes.Panfryorbrownonaflattoporinaskilletbeforebaking.Tofinish,spoonHoneyOrangeSauceovertop.Servewithtwosides.

SELL AT $12.99POTENTIAL PROFIT* $8.30

COST $4.69

*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

4

SELL AT $10.99POTENTIAL PROFIT* $8.03

COST $2.69

SMOKED SAUSAGE WELLINGTONSERVES 4

3 each Hillshire Farm Endless Black Oak Smoked Sausage (910000) 4 in sections, halved lengthwise 3 each Baker Boy Puff Pastry Dough – 5x5 in (989990) 3/4 lb Monterey Medium White Mushrooms (360930), chopped 2 tsp Wholesale Minced/Chopped Garlic in Water (391020) 1 Tbsp Red Pepper (361251 or 361250), small diced 1 each Capital City Medium Yellow Onion, small diced 2 Tbsp Butter

1. Melt butter in sauce pan. Add mushrooms, garlic, red pepper and onions; saute until vegetables tender and reduced. (The liquid should evaporate, and you should end up with a chunky paste.) 2. Make an egg wash mixture with 4 oz Sunny Fresh Liquid Egg Product with Citric Acid ESL (975098 or 975219) and 2 oz milk. 3. Onflatsurface,layoutthawedpastries.Placesectioned,halvedsausageand mushroom paste in middles, fold and seal, brushing seams with egg wash to make the seal. 4. Place on baking sheet. Brush with egg wash. 5. Bake in a 400°F oven until golden brown and internal temperature reaches 165°F, approximately 20-25 minutes. 6. Serve with a salad and a starch.

Hillshire Farm Endless Black Oak Smoked Sausage

(910000 – 1/11 lb)

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

2014 ISSUE 9 5

JAMAICAN JERK BBQ BOWLSERVES 4

1 each Wayne Farms Chef’s Craft Gourmet Jamaican Jerk Chicken Sausage (90596568), cooked, sliced4 oz Lamb Weston Rusettes Cottage Fries (960910), baked or fried3 oz Ventura Smokehouse 220 Sweet & Spicy Barbecue Sauce (631800)1 oz Shredded Cheddar Cheese1 oz Sour Cream1 Tbsp C.H. Robinson Taylor Farms Green Onion (361010), sliced

Toss together sausage, fries and barbecue sauce. Top with remaining ingredients.

BUFFALO BLUE SAUSAGE POTATO SOUP

Frank’s RedHot Buffalo Wings Sauce (560480 – 4/1 gal)

Chef Francisco Potato with Bacon Soup (943230 – 4/4 lb)

CHICKEN SAUSAGE (1/12 lb)

Buffalo Blue Cheese (90596567)

Jamaican Jerk (90596568)

Tomato Mozzarella Basil (90596566)

Italian Mozzarella (90596570)

Maple Cinnamon Apple (90596569)

Taylor Farms Fresh Parsley (361160 – 4/1 lb)

Chef’s Craft Gourmet Buffalo Blue Cheese

Chicken Sausage (560480 – 4/1 gal)

SELL AT $4.99POTENTIAL PROFIT* $3.40

COST $1.59

SELL AT $7.99POTENTIAL PROFIT* $5.38

COST $2.61

REBATE: SAVE UP TO $250! $5 PER CASE. OFFER VALID THROUGH 11/30/2014. ASK YOUR

MARTIN BROS. REPRESENTATIVE FOR MORE INFORMATION.

*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

6

DUCHESS POTATOES2-1/2 lb Wholesale Yukon Gold Potatoes (361880 or 361876)1/4 cup Heavy Cream 4 Tbsp Butter2 each Egg Yolks2 Tbsp Grated Parmesan Cheese1/4 tsp McCormick Ground Nutmeg (472391)

Peel, cube and boil potatoes until tender. Drain. Add remaining ingredients. Mix until smooth. Pipe onto sheet pan. Bake at 425°F until tops are lightly browned.

LOADED SCALLOPED POTATOES1 box Basic American Classic Casserole Scalloped Potatoes, prepared (602690)26 oz Shredded Cheddar Cheese1 cup Kemps Sour Cream (900540)1/2 cup C.H. Robinson Green Onion, diced (361010)1-1/2 lb Farmland Smoked Diced Ham – 1/4 in (915190)

Top prepared potatoes with cheese. Heat in oven or under salamander until cheese is melted. Top with remaining ingredients before serving.

Diced Ham (915190 – 2/5 lb)

Classic Casserole Scalloped Potatoes

(602690 – 6/2.25 lb)

Save $5 per caseBalsamic Vinegar Glaze

(422190 – 12/5.1 oz)Tri-Color Quinoa (601430 – 2/5 lb)

Offer valid through 10/31/2014.

Earn up to $300Golden Velvet Yellow Cheese Spread Loaf (340544 – 6/5 lb)

Extra Melt White Process American Cheese Loaf (900020 – 6/5 lb)

Alfredo Sauce Pouch (502568 – 6/64 oz)Offer valid through 10/31/2014.

Featured Rebates

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

2014 ISSUE 9 7

1

AsparagusStandard – 360050 or Large – 360090 11 lb

Roman Style Artichoke Hearts with Stems601440 – 2/3 kg

Yellow Squash5 lb – 361451 or

20 lb ave – 361450

Balsamic Honey Glazed Pork Chop Topped With

Cippolini Onions

UltimatePotatoes

Cippolini Onions in Balsamic Vinegar

601450 – 2/3 kg

WAYS

Rack of Pork (934040 – 6-3 lb ave)Legendary pork. Starts with a superior line of hogs that have been bred and raised to the most exacting standards. The very best of the best cuts are then carefully selected. The result is the highest-quality, most flavorful pork you can serve your customers.

8

MONTEREY ROASTED RACK OF PORKSERVES 5

Rub Rack of Pork with oil, salt, pepper and McCormick Lawry’s Monterey Style Seasoning (473241). Let stand at room temperature for 30 minutes (optional). Preheat oven to 350°F. In a hot skillet or on a hot grill top, sear all sides (optional). Place on a roasting rack inside a pan. Roast until meat reaches 140°F (as it rests, the pork will reach 145-150°F).

Lawry’s Monterey Style Seasoning (473241 – 1/21 oz) Featuring the big, bold flavors of roasted garlic and red bell pepper.

3

2

SELL AT $15.99

POTENTIAL

PROFIT*

$10.54

COST $5.45

Flav-R-Pac Grande ClassicsNantucket Island Blend Vegetables (963020 – 6/4 lb)Broccoli, Orange Carrots, Yellow Carrots, Sugar Snap Peas, Red Peppers, Cranberries

Apple Cranberry StuffingIn a small sauce pan, boil fresh cranberries and fresh diced apples until

tender, approximately 5-8 minutes. Drain. Add to prepared stuffing.

Pork Chop Cut From Rack of PorkTry stuffing pork chops with Apple Cranberry Stuffing for Seasonal Pork Chops.

Autumn Basket Ecru Napkins - 2 ply (Dinner - 15x17 in - 1/8 fold - 343525or Beverage - 10x10 in - 1/4 fold - 343527)

Zucchini Squash601450 – 2/3 kg

Acorn Squash361460 – 1/40 lb

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

1 INGREDIENT • 3 WAYS

2014 ISSUE 9 9

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

Salmon

Eggs

Avocados

Whole Grains

Christine Link, MBA, RDN, LD Martin Bros. Marketing Dietitian

Eating smart is always on-trend. Whether it’s eating smart to lose weight, to build muscle, to enjoy better health or a wide variety of other choices, people are always looking for options.

One way that we can advertise and promote food for better health is by offering foods that can help maintain and improve brain function over time.

Serving Smart Foods is a great way for senior living facilities to help enrich the lives of their residents!

4Smart Foods for Brain HealthSmart Foods for Brain Health

10

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

Fresh Avocados (375060 – 6 ct; 375050 – 48 ct)

GuacamoleClassic Western Style Guacamole (963740 – 12/1 lb)

AVOCADOSAvocados are a monounsaturated fat, which contributes to healthy blood flow. Avocados also lower blood pressure, which can contribute towards a healthy brain.

Pasteurized Shell EggsLarge (380148 – 15/dozen)

Medium (380258 – 15/dozen)

Scrambled Egg OptionsButtermilk Blend ESL Scrambled Selections Liquid Eggs (975108 – 12/2 lb)

Light & Fluffy Texture ESL Scrambled Selections Liquid Eggs (977290 – 12/2 lb; 975218 – 2/20 lb)

Low Sodium Liquid Eggs (975180 – 6/5 lb)

Precooked Scrambled Eggs (975300 – 1/20 lb)

EggStravaganza Bacon & Cheese Precooked Scrambled Eggs (975220 – 4/5 lb)

Scrambled Egg Patties (974850 – 288/1 oz)

Smart Grains 51 Cookies Made with Whole Grains as the first ingredient.

Chocolate Chip (952440 – 48/1.5 oz)

Chocolate Chip - Individually Wrapped (95245 – 120/1 oz)

Chocolae Chip with M&Ms - Individually Wrapped (952460 – 120/1 oz)

Chocolate Chip Dough (906510 – 240/1 oz)

Chocolate Chip with M&Ms Dough (906500 – 240/1 oz)

Snickerdoodle Dough (906490 – 240/1 oz)

Strawberry Shortcake Dough (906480 – 240/1 oz)

Otis Spunkmeyer Delicious Essentials Whole Grain Apple Cinnamon Muffins – Individually Wrapped (979520 – 72/2 oz)

General Mills Gold Medal Whole Grain Complete Pancake Mix (402270 – 6/5 lb)

Rich’s NEW Whole Grain Sheeted Pizza Dough – 16 in (906520 - 24/22 oz)

AIPC Heartland Whole Grain Pasta (Penne – 480960, Spaghetti – 480970 or Elbow – 481020; 2/10 lb)

Baker Boy Buns with Whole Grain (Hamburger – 999140 – 10/12 ct or Hot Dog – 999150 – 18/8 ct)

Baker Boy White Wheat Bread with Whole Grain – 24 slice (999160 – 6/24 oz)

Tyson Hot ‘N Spicy Whole Grain Breaded Chicken (Tenders – 978190 – 450/1.13 oz, Patties – 978170 – 150/3.49 oz, Popcorn – 998530 – 6/5 lb or Sticks – 978240 – 1200/.42 oz)

WHOLE GRAINSThe fiber in whole grains can help reduce blood cholesterol levels and may lower the risk of heart disease.

EGGSEgg yolks are an important source of choline. Choline has been found to promote optimal memory functioning and the ability to learn.

Grill Mates Seafood Seasoning Formally Salmon Seasoning. Same great flavor. New name. Featuring red pepper, onion, garlic, lemon peel and natural cedar smoke flavor. (472021 – 1/23 oz)

Icelandic Salmon Fillet Product of Norway. Vacuum packed. (925210 – 20/8 oz; 925220 – 27/6 oz)

Icelandic Cross Grilled Salmon Fillet Authentic taste and appearance without the need for an open-flame grill. (925260 – 42/3.75 oz)

Icelandic Grilled Salmon Fillet with Citrus Pepper Glaze – 4 oz Combines the sweetness and tang of citrus flavors with mild heat from cracked black pepper. (90427311 – 1/10 lb)

Icelandic Grilled Salmon Fillet with Dill Glaze – 4 oz Featuring the taste of fresh dill. (90427313 – 1/10 lb)

Icelandic Flame-Seared Guinness BBQ Glazed Salmon Featuring the one-of-a-kind, popular flavor of Guinness Beer. (90593937 – 40/4 oz; 90593939 – 27/6 oz)

FPI FireRoasters Smoky Applewood Salmon – 5 oz Backwoods flavor with hints of applewood, brown sugar, bacon, mustard and marjoram. (90533202 – 1/10 lb)

FPI UpperCrust Mediterranean Crusted Salmon – 5-6 oz Top-crusted fillets with sun-dried tomatoes and pine nuts. (90428058 – 1/10 lb)

FPI Ultimate Salmon Burger – 4 oz Crafted from a perfect blend of flavorful, first-quality Atlantic and Pacific Salmon and the finest herbs and spices. These “next-generation salmon burgers” offer the ultimate in value, flexibility and quality. (927430 – 1/10 lb)

Alaskan Stuffed Salmon Boats – 3.3 oz Hand-crafted entrees consisting of an Alaskan salmon fillet topped with a delicate bell pepper stuffing all surrounded by two additional fillets. (922230 – 1/10 lb)

Salmon Croquettes – 3 oz Alaskan salmon, a dash of finely chopped vegetables and the perfect blend of spices all coated in a zesty buttermilk batter and topped off with a special blend of breadcrumbs. (923270 – 56/3 oz)

Pink Salmon (Can – 522310 – 6/4 lb; Pouch – 522320 – 6/40 oz)

SALMONSalmon is rich in omega-3 fatty acids, which are essential for brain function. Some research suggests that omega-3s may have a positive effect on gradual memory loss linked to aging.

The Best Seafood

1 4

2

3

2014 ISSUE 9 11

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

Continuing education and training are a vital part of maintaining quality service. The benefits of training and education far outweigh any loss in production or labor hours. Some of these benefits include keeping you on the cutting edge and assisting with employee and resident satisfaction.

Reaping Rewards through Continuing Education

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

UPCOMING EVENTS

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

Oct

29Healthcare Survival SummitSession I - Aligning with ACOsRegister by October 15

INCREASED EMPLOYEE SATISFACTION The investment made in regular training tells your employees “you and what you do are valued.”

INCREASED ADAPTABILITY You should know how to do each and every job that is in your department, and someone in your department should know how to do each and every critical part of your job as a manager. This will help ensure that if you or one of your employees is sick or gone on vacation, for instance, nothing about your service will be stressed or forced to slow down.

STRENGTHENED EMPLOYEE SKILLS Keeping up on the latest rules, regulations, techniques and trends in the industry will enhance your work and the work of your staff. You should also see improved performance and consistency throughout all staff members and shifts.

DECREASED COSTS Training in food production and portioning will improve speed of performance and decrease waste. Education in standard procedures and equipment will help prevent accidents. The end result is a strengthened bottom-line and improved productivity.

DECREASED NEED FOR SUPERVISION When employees gain knowledge, they also become more self-reliant and require fewer directives. This improves employees’ work satisfaction. In addition, less directives means increased efficiency and time that can be spent on other tasks.

With regular training, you can expect :

12

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

Education ResourcesDISH! ONLINE Discover the latest trends in foodservice by signing up to receive SideDish! and Dish!Blog via email.

WEBINAR SCHEDULE Find out about and register for upcoming webinars.

EDUCATION ON DEMAND Access to videos and resources on several important healthcare and senior living topics.

INSERVICE GAMES Access to downloadable games to make inservices for your staff educational and fun.

VIDEOS Access to videos on important topics such as Restaurant-Style Dining in Senior Living, Puree Process, Understanding F-Tags and more.

DOWNLOADS & INTERNET LINKS These two sections have a wealth of printable resources and links to provide knowledge on a wide variety of topics.

CULINARY RECIPES Search by word or category keyword through over 300 recipes created by the Martin Bros. Culinary Team, and easily pin the recipes to your Pinterest boards.

Martin Bros. has a wide variety of resources on www.MartinsMart.com under the Resources tab to assist in training your staff as well as helping you fulfill your own continuing education needs.

Seasonal Menu Ideas

Featured Shopping List• Cloverdale Pork Carnita

Meat (926980 – 3/5.5 lb ave)

• Farmland Ground Pork – 80/20 (918030 – 2/6 lb)

• Farmland Sliced Lunch Meat Combo Pack (916390 – 12/1 lb)

• Hillshire Farm Endless Black Oak Smoked Sausage (910000 – 1/11 lb)

• Perdue Fajita Chicken Breast Strips with Grill Marks (976140 – 2/5 lb)

• Valley Meats Ground Beef 80/20 (913060 – 4/5 lb)

• Marinated Boneless Skinless Chicken Breast (977400 – 40/4 oz)

• Catallia Frescados Tortillas – 10 in (951710 – 12/12 ct)

• AIPC R&F Rotini Noodles (480680 – 2/10 lb)

• Basic American Potato Pearls Excel Sweet Potato Mashed (603180 – 10/20.17 oz)

• Kraft Stove Top Stuffing (417050 – 6/48 oz)

• Heinz Diced Tomatoes in Juice (550630 – 6#10)

• Heinz Pizza Sauce (550270 – 6/#10)

• Ventura Classic Gourmet Select Separating Italian Dressing (630120 – 4/1 gal)

• Mondelez Oreo Cookies (413340 – 24/5 oz)

Incorporating new recipes into your meal plan is a great key to resident satisfaction! Martin Bros. Simply Menus web-based menu program provides access to a seasonal menu that is updated each year.

Featured Fall/Winter 2014 RecipesFind them in Martin Bros. Simply Menus by using the # ’s below!• Maple Breakfast Delight (#18327)

• Carnita Enchilada (#18457)

• Garlic Roasted Pork (#18315)

• Bruschetta Chicken Bake (#18309)

• Twice Baked Chicken Breast (#18115)

• Autumn Chicken Melt (#18280)

• Italian Grinder (#18056)

• Party Potatoes (#17051)

• Sweet Potato Crunch (#18294)

• Manhattan Deli Salad (#18329)

• Chicken Corn Chowder (#18297)

• Potato Sausage Chowder (#18287)

• Cranberry Apple Crisp (#18342)

• Buttermilk Cookie Dessert (#18157)

• Pumpkin Cream Cheese Bread (#18339)

2014 ISSUE 9 13

Many facilities are constantly looking towards the future. They raise questions, find answers and evolve in order to continue to survive and thrive in the healthcare industry. They look at their departments and services, evaluate them on a continuum of success and take steps to improve them and market them. The end goal is the health and well-being of patients and facilities.

One of the services facilities are starting to look to for success is Accountable Care Organizations (ACOs). ACOs are groups of doctors, hospitals and other health care providers who come together voluntarily to give coordinated, high quality care.

The goal of coordinated care is to ensure that patients, especially the chronically ill, get the right care at the right time while avoiding unnecessary duplication of services and preventing medical errors.

When an ACO succeeds in both delivering high-quality care and spending health care dollars more wisely, it may share in the potential savings…usually with primary care providers, specialists, hospitals and other ACO providers.

SURVIVING & THRIVING THROUGH COORDINATION & QUALITY

Want to learn more about ACOs?

http://www.cms.gov • https://www.unitypoint.org • http://www.wellmark.com

Erika Kramer, Martin Bros. Healthcare Market Developer

A FREE way to ask questions, get answers and search through a

database of Q&As.

GlucometersMicrodot (877480)

Microdot Xtra (877540)

A FREE, simple-to-use, web-based system to control inventory, charge residents and run billing reports with

no scanning, no bar coding and no labels.

Quality Products & ServicesSurvive and thrive by partnering with Martin

Bros. for quality products and services from medical supplies and durable medical

equipment to housekeeping items and food.

Take a Look at Some Examples

Recovery Crème4 oz (040818 – 12/each)32 oz (040830 – 6/each)

Prevail Breezers360Size 1 – 26-48 in Waist (050770 – 6/16 ct)Size 2 – 45-62 in Waist (050780 – 4/18 ct)Size 3 – 58-70 in Waist (050790 – 4/15 ct)

Part #1 Aligning with ACOs

Interactive Video Conferencing PlatformMemberships are available through Martin Bros.

WipesGermicidal (019810 – 6/70 ct)

Hydrogen Peroxide (019970 – 6/95 ct)

Fall Management Product SolutionsSecure Gait Belt with Metal Buckle – 60 in (887630)

Hormel Health PROPASS Instant

Whey Protein Supplement Powder (571520 – 4/7.5 oz)

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

Invacare Dual-Head Pink Stethoscope (884250 – 1/22 in)

Perfect to educate and show support... especially during October’s

Breast Cancer Awareness Month!

UPCOMING EVENT

Supplements

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

Oct

29Healthcare Survival SummitSession I - Aligning with ACOsRegister by October 15

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

14

BONNIE DAVISMartin Bros. C-Store & Retail Sales & Marketing Consultant

C O N V E N I E N C E

Reflect the fall colors and cool weather of the season with your menu items, especially with limited time and special offers. Think orange, yellow, brown…hearty meals and colorful snacks.

Get the word across with your outdoor and indoor signage. Let Martin Bros. Marketing help! Ask your Martin Bros. representative for more information.

$ALES WITH SEASONAL ITEMS

SEASONAL PRODUCT IDEAS

BoostingCOME IN & WARM UP

WITH BREAKFAST!WE’VE GOT JIMMY DEAN

SAUSAGE SANDWICHES

[ORIGINAL, MAPLE & BLAZIN’ HOT]

My, Oh My! WE’VE GOT PIE!

SIMPLY SUPERBPIPING HOT SNACKS

AND MORE TO TANTALIZE YOUR TASTE BUDS.

Pumpkin Shaped Cookie Dough (985840 – 240/1.3 oz)

Apple Streusel Coffeecake (981330 – 3/78 oz)

Apple Demi-Danish – 1.3 oz (984780 – 5/10 ct)

European Style Pastries Variety Pack – Cinnamon Raisin Roll, Apple Triangle, Almond Pocket, Cheese Butterfly (984750 – 60/2 oz)

4 NEW Chef Pierre Luxe Layers Pies – 4/10 slices

Salted Caramel with ChocolatePeanut Butter Cluster Pie (995478)

Red Velvet with Cream CheeseMousse and Dark ChocolateGanache Pie (995488)

Key Lime with Mango Passion Fruit Pie (995508)

Banana Crème with Dark Chocolate Ganache Pie (Coming Soon)

2 NEW Chef Pierre No Sugar Added PiesBanana Cream Pie – 8 slices (995518 – 6/68 oz)

Lemon Meringue Pie – 8 slices (995528 – 4/35 oz)

NEW Jimmy Dean Breakfast Sausage Sandwich Links – 6x1 – 1/6 lb

Original Link (979230)

Maple Link (979240)

Blazin’ Hot Link (979250)

Bosco SticksServing bags included!NEW Pretzel with Cheddar Cheese Sticks (995466 – 72/5 in)

Mozzarella Cheese Sticks (985438 – 108/7 in)

Yeast Dinner RollsA delicious dinner roll…or combine melted butter, sugar and cinnamon and spread on top before warming for a sweet treat!(997630 – 180/1 oz, 993800 – 120/1.5 oz or 984640 – 90/2 oz)

Chef Francisco Soup & ChiliLasagna Soup (946710 – 4/8 lb)

Cheddar Potato Soup (947044 – 1/8 lb or 946300 – 4/8 lb)

Cream of Broccoli with Cheese Soup (947047 – 1/8 lb or 946130 – 4/8 lb)

Boston Clam Chowder (947042 – 1/8 lb, 949610 – 4/8 lb or 943210 – 4/4 lb)

Chuckwagon Chili (947048 – 1/8 lb or 943440 – 4/8 lb)

Bread Bowls

Vie de France Mini Sourdough Bread Bowl (992660 – 1/40 ct)

Rotella’s Cored Split Top Sourdough Bread Bowl (90448786 – 4/8 ct)

Rotella’s Split Top Italian/White Bread Bowl (90448883 – 6/2 ct)

Soup Disposables

Solo Flexstyle Double Sided White Container (8 oz – 20/25 ct or 12 oz – 365790 – 20/25 ct)

Solo Flexstyle Double Sided Symphony Container/Lid Combo (8 oz – 856998 – 10/25 ct or 12 oz – 856808 – 10/25 ct)

Solo White Soup Spoon (Unwrapped – 857430 – 1/1000 ct or Wrapped – 857305 – 1/1000 ct)

Pactiv Heavy Weight Black Soup Spoon (857088 – 1/1000 ct)

2014 ISSUE 9 15

SMOOTHIE SUCCESS FOR BREAKFAST & A LA CARTETrusted Brand Feature:

S C H O O L S

TIPS FOR A SMOOTHIE TRANSITIONMonica Coulter, Corporate Chef at General Mills who works closely with K-12 operators, offers the following tips…and more available at www.generalmillscf.com.• Large quantities of fruit can be pureed, using a blender or food processor, the day before. The fruit puree can be chilled overnight then whisked together with the appropriate amount of yogurt the next morning.• It may take a few trial runs to determine how best to manage smoothies with the labor and equipment available to you in your operation. Consider testing them out during a special event where you don’t have to serve a large number of students during the morning rush.

NEW SMOOTHIE OPPORTUNITYSmoothies, which have surged in popularity in recent years, will soon likely transition onto more school breakfast menus thanks to new USDA guidelines that allow yogurt in smoothies to contribute toward meat/meat alternate requirements at breakfast.

“We would like to add yogurt smoothies to our breakfast menu as they were a big hit among middle school students when we tested them,” said Paula Pohlkamp, nutrition services supervisor for North St. Paul District in St. Paul, Minnesota. She said they tested yogurt-based smoothies mixed with frozen fruits on two occasions and had a very good response from students.

The new guidelines present a new opportunity to boost breakfast participation as well as a la carte sales, according to Renee Greiner, RDN, LD, a dietitian for Martin Bros.

“Smoothies make a great addition to the a la carte program for smart snacks,” said Greiner. “They can be run through the calculator as a side item, not a beverage.”

A favorable reaction from students may come as no surprise since many of them have likely enjoyed the on-trend menu item outside of school. In fact, foodservice smoothies have grown six percent in the past five years with nearly half of consumers recently purchasing a blended fruit beverage at either a fast-food restaurant or smoothie shop1 —a hallmark of their growing popularity.

“Smoothies are versatile, easy to make and a huge crowd pleaser for all grade levels,” said Susan Coult, RD, LD, SNS, Quality and Regulatory Manager for K-12, General Mills Convenience & Foodservice. She adds that yogurt smoothies can be an efficient way to help deliver important nutrients students need on a daily basis to grow and thrive, such as calcium, Vitamin D and potassium.

1Mintel Smoothies and Shakes Made to Order July 2012

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.16

CHEEKY MONKEY4 cups Apricots, canned, drained8 cups Bananas, fresh, mashed1 bag (4 lb) Yoplait® ParfaitPro® Lowfat Vanilla Yogurt

Tips: Partner with your school’s library to feature Curious George books when serving! Chill drained fruit several hours or overnight under refrigeration. Garnish with an additional banana slice dipped in lemon juice and patted dry, if desired.

S C H O O L S

PINEAPPLE, MANGO OR RASPBERRY2 cups Dole Chef-Ready Puree1 cup Yoplait® ParfaitPro® Lowfat Vanilla Yogurt1 cup Crushed Ice1 Tbsp Honey

Tips: Combine all ingredients in a blender or food processor.

Yoplait® ParfaitPro® Lowfat Vanilla Yogurt (904760 – 6/64 oz)

• Minimize labor time and product waste when making on-trend yogurt parfaits! • Easier to handle and dispose of than tubs.• Make parfaits in half the time. • Clean up in no time. • No utensils to wash. • Easily squeeze out every bit of yogurt.

Directions: Place fruit in large capacity blender or food processor. Blend on high speed 1 minute. Stop blender. Stir with spatula. Continue to blend until smooth. Measure to verify that pureeing has resulted in 8 cups of fruit. Puree additional fruit if necessary. Whisk ingredients together in a large mixing bowl until smooth. Portion into serving cups. Cover. Serve chilled. Tip: Smoothies may be refrigerated overnight.

4 STEPS TO PREPARING FOR COLD & FLU SEASON

Chef-Ready Purees (6/34 oz)

Pineapple (572740)

Mango (572730)

Raspberry (572750)

FREE CASE TRIAL OFFEROrder 2 cases and your second is FREE. Offer valid through 12/31/14. Ask your Martin Bros. representative for more information.

Offer valid through 12/31/14.

RECIPES FEATURING:

ANTIBACTERIAL SOAP Factory-sealed refills that are protected from contamination and each include a fresh nozzle.Provon Antibacterial FoamSoap LTX (025030 – 2/1200 mL)

INSTANT HAND SANITIZER For added germ-killing power or use when soap and water may not be available.Purell Advanced Green CertifiedInstant Hand Sanitizer Foam (025060 – 2/1200 mL)

TOUCH-FREE DISPENSERSNo-touch dispensing makes one less spot for germs to hide.Provon LTX-12 (Gray/White – 025000 or Chrome/Black – 025010)

Purell LTX-12 (White – 025040 or Chrome/Black – 025050)

EDUCATIONAL MATERIALS & RESOURCESExamples of GOJO Hand Hygiene Program educationalmaterials: hand hygiene posters to use in classrooms and common areas, lesson plans for K - 5 to teach proper hand hygiene and its importance and a hand stamp program to help make germs more “visible” to kids.

1 2

3

4

PILGRIM’S DELIGHT4 cups Peaches, canned, drained3-2/3 cups Pumpkin, canned4 tsp McCormick Ground Cinnamon1 bag (4 lb) Yoplait®® ParfaitPro® Lowfat Vanilla Yogurt

Tips: Perfect for fall! Chill peaches and pumpkin several hours or overnight under refrigeration. Place all ingredients in large capacity blender or food processor to start. Garnish with sprinkle of additional cinnamon or diced peaches, if desired.

COCOA BANANA8 cups Bananas, fresh, mashed1/4 cup Cocoa Powder1 bag (4 lb) Yoplait® ParfaitPro® Lowfat Vanilla Yogurt1 qt 1% Milk

Tips: Peel and freeze leftover bananas to use for this recipe. Garnish with additional banana slices dipped in lemon juice and patted dry, if desired.

Wash your hands likeCLEAN GENE™!

3.

2.

4.

No soap and water available? Use a hand sanitizer.

Teach germs a lesson. Clean your hands:Before you eat • After you use the bathroom • After coughing or sneezingAfter playing sports • Anytime your hands are dirty

©2009. GOJO Industries, Inc. All rights reserved. • PURELL is a trademark of Johnson & Johnson and is used under license • LIT-EDU-POSTERA (10/09)

Printed on FSC Mixed Sources paper. 50% recycled content including 25% post consumer waste.

1. Get the Smart Start for your Healthier

Learning Environment

Innovative teaching tools help make hand hygiene a healthy habit.

You’re committed to helping keep kids ready to learn and off the absentee list by

promoting hand hygiene. GOJO offers new educational tools to help students learn

the importance of hand hygiene and practice it often. The materials feature CLEAN GENE™,

our hand hygiene expert and friend who helps make every lesson engaging and memorable.

I just sneezed in

my hand. Pass it on.

© 2007. GOJO Industries, Inc. All rights reserved.

PURELL is a trademark of Johnson & Johnson and is used under license.

LIT-EDU-POSTERD

Outsmart germs. Clean your hands:

Before you eat

After you use the bathroom

After coughing or sneezing

After playing sports

Anytime your hands are dirty

LIT-EDU-POSTERD.pdf 10/30/

09 4:16:54 PM

Outsmart germs. Clean your hands:Before you eat After you use the bathroom

After coughing or sneezing After playing sports

2.

Use hand sanitizer theCLEAN GENE way!

© 2007. GOJO Industries, Inc. All rights reserved.PURELL is a trademark of Johnson & Johnson and is used under license.LIT-EDU-POSTERB

™

3.

1.

30/09 4:17:28 PM

Germ Invaders. Online video game lets students

zap germs on desktops, doorknobs and other

surfaces, teaching and promoting good habits. CLEAN GENE and the Yuckgerms.

Humorous, engaging animated hand

hygiene video lets students see how germs

transfer from hand to hand. CLEAN GENE

demonstrates how good hand hygiene kills

germs that can ruin the fun.

Hand Hygiene Posters.

Provide visual cues for classroom and

common areas. Also available in Spanish.

Outsmart Germs. In this fun online board

game, good hand hygiene decisions move a

player forward toward winning!

VIEWon the

WEB!

PLAYon the

WEB!

AVAILABLEfor

DOWNLOAD!

GLENE GENE’s Birthday Jumble. An online

video game where students practice their spelling

skills while learning about proper hand hygiene.

PLAYon the

WEB!

Access great resources just like these at:http://gojo.com/united-states/market/k-12.aspx

2014 ISSUE 9 17

Sweet ProfitsTrusted Brand Feature: Lamb Weston

H O T D I S H !

Why Another Fry?

Fries are one of the most, if not the most, profitable food item you can offer. So why limit your menu to only one type of fry? Adding another fry item, such as a sweet potato fry, to your menu is one of the easiest and most effective ways to boost bottom-line profits—up to 35% and more!

If you’re not ready to take the second-fry plunge yet, though, try a Limited Time Offer (LTO) with sweet potato fries. LTOs provide an opportunity to build profits through special promotions as well as offer a low-cost, low-risk way to “test drive” a menu item without any long-term commitment.

Still Going StrongSweet potato fries accounted for nearly 80% of the growth of total fries this past year. (The NPD Group, Inc., Foodservice, CREST°, 2013)

Unique Flavor ProfilesNew research reveals that over 60% of consumers prefer a savory sweet potato flavor profile. (Moskowitz and Jacobs Market Research Inc, Market Research and The Institute for Perception, 2011)

Savory ProductsCrispyCubes (998290)

WaveLength (998288)

RibCut (992488)

Menu IdeasSeason with McCormick Lawry’s Seasoned Salt (40 oz – 472656 or 5 lb – 502071).

Serve with Cajun Remoulade - 1 cup Ventura Classic Gourmet Select Tartar Sauce (630060)

- 2 Tbsp McCormick Cajun Seasoning (472171 or 472781)

- 1/2 tsp McCormick Ground Cayenne Pepper (472571) - 1/4 tsp Tabasco Sauce

Mix ingredients together.

Sweet ProductsTrim – 3/16 x 3/8 in (965108)

Vanilla Sugar (965210)

Mini Tater Puffs (965128)

Roasted Tri-Cut Dices (961590)

Mashed (965190)

Oven Roasted Potato Medley (992570)

Platter – 1/4 x 1/2 in (961598)

Crinkle Cut – 3/8 in (992750)

CrissCut (992480)

Menu Ideas

Sprinkle with powdered sugar.

Drizzle and/or serve with marshmallow sauce and/or caramel sauce.

Serve with Peanut Butter Sauce - 1/2 cup milk - 1/4 cup peanut butter - 1/4 tsp McCormick Pumpkin Pie Spice (472621)

Mix ingredients together.

18

BASIC CHICKEN SANDWICH — Topped with BBQ , razz

BBQ, or sweet ‘n’ spicy. 7.50

SPICY CHICKEN — Buffalo sauce, pepper jack cheese,

jalapenos & spicy strings. 8.50

CAJUN CHICKEN — Cajun style with mozzarella, lettuce

& ranch. 8.25

BBQ CHICKEN — Pulled chicken with tangy BBQ or raz

BBQ, dill ranch & lettuce. 7.75

TERIYAKI CHICKEN — Topped with teriyaki glaze, Swiss

cheese and pineapple. 8.25

MUSHROOM CHICKEN — Toasted pretzel roll with sautéed

mushrooms & Swiss. 8.75

CARIBBEAN JERK CHICKEN — Topped with a spicy

Jamaican BBQ sauce. 8.25

BREADED CHICKEN — Topped with bacon, lettuce, tomato,

and ranch dressing. 8.75

MINI BBQ CHICKEN — 4 sandwiches with cheddar jack,

BBQ or raspberry BBQ $10.50

CHICKEN STRIPS — Lightly breaded & served with side

and dipping sauce. 9.50

RIBEYE SANDWICH — Hand-carved ribeye on a toasted

hoagie with your choices of toppings. 10.50

PHILLY STEAK — your choice of beef or chicken topped

with Swiss cheese, peppers, & onions. 8.75

FRENCH DIP — shaved beef topped with Swiss cheese &

served with a side of Au Jus. 8.75

SPICY FRENCH DIP — French Dip with a kick. Jalapeños

& pepper jack cheese with Au Jus. 8.75

BBQ PHILLY — Beef or chicken tossed in BBQ or raspberry

BBQ with cheddar jack cheese. 8.75

RED’S SPICY PHILLY — Chicken or beef, cayenne buffalo

sauce, jalapeños, peppers, onions & pepper jack cheese. 8.75

CHEESE STEAK — your choice of chicken or beef topped

with jalapeño cheese sauce. 8.75

PARMESAN PHILLY — chicken topped with mozzarella,

Parmesan, & marinara. 8.75

MUSHROOM STEAK — Beef or chicken with sautéed

mushrooms & cheddar jack cheese. 8.75

BUFFALO PHILLY — Chicken tossed in buffalo sauce with

bleu cheese crumbles. 8.75

BREADED COD — Topped with American cheese & served

with a side of tartar sauce. 8.25

ITALIAN HOAGIE — With ground beef, ground sausage,

marinara, & mozzarella. 8.75

PUBLIC HOUSE HOAGIE — With ham, chicken, tomato,

melted Swiss cheese, & dill ranch. 8.25

CLUB — Marbled rye with chicken, ham, bacon, egg,

lettuce, tomato, & mayo. 8.75

CHICKEN SALAD — Grilled chicken salad with red pep-

pers, celery, & mayo on a croissant. 8.00

REUBEN — Corned beef with kraut, Swiss cheese & 1000

island on marbled rye. 8.25

BLT — Served on sourdough with mayo. 7.25

TUNA MELT — Warm tuna topped with melted cheddar on

marbled rye. 8.25

TUNA SALAD — Tuna salad served on a toasted croissant

with a side of lettuce & tomato. 8.00

GRILLED CHEESE — Sourdough with American cheese.

7.25 Try adding bacon & tomato. Add bacon: $1.00, add

Tomato: 50¢

Iowa Pork Tenderloin — Breaded or grilled,

Single or Double

Single 8.25 Double 11.25

INCLUDED SIDE CHOICES ~ Fries ~ Cottage Cheese ~ Chili ~ Spicy Chili ~ White Chicken Chili ~ Slaw

SUBSTITUTE Sweet Potato Fries 1.50

H O T D I S H !

The WhyHow do you get your staff and employees to be ambassadors for your brand and to genuinely care about making customers happy? Define what you do! Help your employees define the “why” behind their jobs, and in turn they can see the value in their day to day activities. How does this “why” come to life for each and every staff member regardless of their role in your business?

The ExperienceMake guests feel special and appreciated. Put their dining experience first. Give them “the world on a platter.” Communicate with them during their wait to give them updates on when they’ll be seated and when their meals will be out. All of this and more encourages guests to spend more, to be more likely to return and to post and spread positive reviews.

Want more Business Buzz?Read our Business Buzz blog posts!blog.martinsnet.com/topic/business-buzz

Live The BrandThe Why & The ExperienceBusiness Buzz Partnered Feature: Heinz & Martin Bros.

$3.99

Sweet Potato Fries with Honey Bleu Cheese Dressing

FOR A LIMITED TIME ONLYFind this recipe at martinsnet.com/recipes!

Up-charging means more profit!

2014 ISSUE 9 19

EQUIPMENTANDSUPPLIES

Rob Fiori Martin Bros. SolutionsSales Manager4 Important thIngs

DIsInfectantsto get rIght WIth

1

2

3

4

Ready To Use Quaternary Food Contact Surface Sanitizer (013528 – 6/1 qt)

Your

Depends on it

Be sure you’re sanitizing.Celebrity TV Chef Robert Irvine knows your restaurant’s reputation depends on serving safe food products to your patrons. Buthow can you be sure you’re sanitizing?

Now you – and your staff! – can besure you’re effectively sanitizingany surface with revolutionary,

color-changing Sertun™ Rechargeable Sanitizer Indicator Towels featuring Color Check Technology™.

Your reputationdepends on it.

Available now from your preferred foodservice distributor!

Rechargeable SanitizerIndicator Towels

800.443.9536 www.sertuntowels.com© 2014 ITW Professional Brands itwprofessionalbrands.com

Check out how easy it is to be

sure you’re sanitizing!

Century Q 256 Healthcare Cleaner & Disinfectant

Multi-Task (022805 – 4/2 liter)

Ful-Trole 64 Multi-Use Cleaner & DisinfectantGallon (010640 – 4/1 gal)

Multi-Task (022795 – 4/2 liter)

Microcide TB Tuberculucidal DisinfectantQuart (010660 – 12/1 qt)

5 Gallon (012310 – 1/5 gal)

M-C 10 Foodservice SanitizerMulti-Task (022755 – 4/2 liter)

CONTACT TIMERead labels on all disinfectants for specific instructions about contact time.

FRESH SOLUTIONSAll concentrated disinfectants should be made up fresh each day or when the mop bucket solution becomes visually dirty.

PROPER DILUTIONRead the label for specific dilutions for each application. Adding more disinfectant than directed does not give you more effectiveness for disinfecting a surface, it only will cost you more money by wasting chemical. Using less disinfectant than required will not give you the required disinfecting properties (which is why you are using a disinfectant in the first place).

DO NOT MIXNever, ever mix a disinfectant with any other chemicals, unless directed to by a disinfectant label.

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 $250Fall Bacon & Sausage RebateOffer valid through 10/12/2014.

Save up to $3 per caseSoup, Gourmet Vegetables & Fruit Toppings Rebates

Save up to $6 per caseFall Favorites Rebate

Save up to $150Harvestland No Antibiotics Ever Chicken Rebate

Receive a full case rebate when you purchase two cases!

Buy a case, get a case free!Simple Signatures (952470)

Save $15 per caseNEW Grey Poupon Rouge (561730) Rebate

Seasonal, New Products & More Rebates

Save up to $600 Seasonal Favorites Rebate

Save up to $100 New Products Rebate

Save up to $100 Hillshire Farm Sausage Rebate

Save $5 per case Bistro Collection RebateOffers valid through 12/31/2014.

Save Up To $250 Rebates Offers valid through 12/31/2014.

Fully Cooked Thigh Meat Chicken Rebate Wood Fire Smoked BBQ Seasoned Pulled (978940) Teriyaki Strips (90591673)

Waffle Breaded Chicken Rebate Bites (978480) Sliders – 2 oz (978920) Fillets – 4 oz (978930)

Chicken Bites Rebate Jalapeño (978900) Sesame (978910) Parmesan Garlic (90589797) Waffle Breaded (978480)

Buffaloos Hot & Spicy Chicken Rebate Tenderloins (978950) Bites (90589742) Fillets (90589776)

Mixes & More RebatesSave up to $8 per case Gold Medal Mixes Rebate

Save up to $7 per case Pillsbury Biscuits Rebate

Save $6 per case Pillsbury Frozen Baked Goods Rebate

Save $3 per case Yoplait Parfait Pro Yogurt RebateOffers valid through 11/30/2014. Offers not available to K-12 operators.

H O T D I S H !

REBATES Perfect for Comfort Food Season!

EXPIRING SOON!Offers valid through 10/31/2014 unless otherwise marked.

Pasta Free Case RebatesOffers valid through 12/31/2014.

Go to www.MartinsMart.com to find eligible products.

Buy Two, Get One Free!Up to 5 free cases!Brilliant Beginnings Recipe-Ready Potatoes (603010)Offer valid through 12/31/2014.

20

EQUIPMENTANDSUPPLIES

Rob Fiori Martin Bros. SolutionsSales Manager4 Important thIngs

DIsInfectantsto get rIght WIth

1

2

3

4

Ready To Use Quaternary Food Contact Surface Sanitizer (013528 – 6/1 qt)

Your

Depends on it

Be sure you’re sanitizing.Celebrity TV Chef Robert Irvine knows your restaurant’s reputation depends on serving safe food products to your patrons. Buthow can you be sure you’re sanitizing?

Now you – and your staff! – can besure you’re effectively sanitizingany surface with revolutionary,

color-changing Sertun™ Rechargeable Sanitizer Indicator Towels featuring Color Check Technology™.

Your reputationdepends on it.

Available now from your preferred foodservice distributor!

Rechargeable SanitizerIndicator Towels

800.443.9536 www.sertuntowels.com© 2014 ITW Professional Brands itwprofessionalbrands.com

Check out how easy it is to be

sure you’re sanitizing!

Century Q 256 Healthcare Cleaner & Disinfectant

Multi-Task (022805 – 4/2 liter)

Ful-Trole 64 Multi-Use Cleaner & DisinfectantGallon (010640 – 4/1 gal)

Multi-Task (022795 – 4/2 liter)

Microcide TB Tuberculucidal DisinfectantQuart (010660 – 12/1 qt)

5 Gallon (012310 – 1/5 gal)

M-C 10 Foodservice SanitizerMulti-Task (022755 – 4/2 liter)

CONTACT TIMERead labels on all disinfectants for specific instructions about contact time.

FRESH SOLUTIONSAll concentrated disinfectants should be made up fresh each day or when the mop bucket solution becomes visually dirty.

PROPER DILUTIONRead the label for specific dilutions for each application. Adding more disinfectant than directed does not give you more effectiveness for disinfecting a surface, it only will cost you more money by wasting chemical. Using less disinfectant than required will not give you the required disinfecting properties (which is why you are using a disinfectant in the first place).

DO NOT MIXNever, ever mix a disinfectant with any other chemicals, unless directed to by a disinfectant label.

2014 ISSUE 9 21

EQUIPMENTANDSUPPLIES

7 Keys to AmbianceKrystle Kettman, Martin Bros. Vendor Marketing Coordinator

1. FIRST IMPRESSIONS Ambiance all starts with first impressions. Dining facilities must think about the entire experience their customers have – from finding the establishment in a brochure, phonebook or online to parking and looking at the building exterior and making their way through the entryway to the table. Think about the five senses – sight, hearing, taste, smell and touch – and how to make each work for your facility.

2. STAFF Think about the hosts, hostesses, bartenders and servers your guests come into contact with. Also think about the back of the house staff, because diners often catch a glimpse of them during their visit, too. Are everyone’s appearances and manners pleasant, and do they reinforce your restaurant’s brand? Training, evaluating and continuing education are vital. Many vendors have wait staff training resources available to help. Ask your Martin Bros. representative for more information.

3. MENU Are your menus themselves in good condition? Does their design match the look and feel of your establishment? Are signature items, enticing words and photography included? If there is pricing by each item, is it discreet, without dollar signs and ending in 9. Martin Bros. Marketing can help with menus. Ask your Martin Bros. representative for more information.

4. THE WAIT Don’t forget to think about how you’re entertaining your guests while they wait. For kids, make sure you have at minimum some crayons and paper to keep them busy. Ask if children would like a package of crackers to tide them over until their meal comes. Some vendors are even realizing the importance of making “the wait” work for you. For instance, Heinz recently started including a QR code on the back of specially-marked ketchup bottles to take patrons to a mobile Trivial Pursuit game for all ages.

5. THE RESTROOMS Don’t let speed of service or the lunch or dinner rush get in the way of maintaining your restrooms. Staff should frequently spot check them to make sure they’re in tip-top shape. Make sure soap, towel and toilet paper dispensers are stocked and working well. Pick up items thrown on the floor, and wipe off sink areas. Check to make sure toilets are working properly and aren’t clogged or grossly soiled.

6. PLATE PRESENTATION Is care given to how items are arranged on plates? Are garnishes and sauces used to add special, signature touches? Elevate the experience even more with the right dinnerware, serving ware, flatware, drink ware and napkins.

7. FINAL IMPRESSIONS Ambiance doesn’t stop with the last bite. Don’t forget about all of the final impressions your guests have, including being asked if their meals were great, having a smooth payment process and being thanked for their visit a final time while leaving.

PRODUCTS

Fiesta Dinnerware (12/each)

Scarlet Fruit Bowl – 5-3/8 in, 6-1/4 oz (263270)

Shamrock Fruit Bowl – 5-3/8 in, 6-1/4 oz (286434)

Tangerine Salad Plate – 7-1/4 in (281989)

Peacock Salad Plate – 7-1/4 in (281994)

Plum Salad Plate – 7-1/4 in (284984)

Black Full Length Bib Apron (270776 – 1/28x30 in)

Black Waist 3 Pocket Apron (270774 – 1/12x24 in)

White Double Breasted Chef’s Coat (90379451 – 1/medium; 90379570 – 1/large; 90379572 – 1/x-large)

22

EQUIPMENTANDSUPPLIES

TCell SystemThe world’s first continuous odor control system that delivers a precise dose of high-quality fragrance blended with Microtrans®, a true odor neutralizer, for up to 90 days without the use of batteries.White Dispenser (061620)

RefillsCitrus (061630)

Cucumber Melon (061640)

Mango Blossom (061650)

Blue Splash (061660)

Vanilla Crème (061680)

Sugar Cookie (0161670)

NEW oneSAFE Vinyl Gloves• Single-glove dispensing system

• Helps reduce the risk of cross-contamination

• Powder-free, formfitting, durable vinyl gloves perfect for a variety of tasks

• Efficient use of case space provides reduced footprint and waste

EasyNap Black Napkin Countertop Dispensers Countertop (812710)

Top Dispensing (812760)

Tabletop Side Dispensing (812700)

Tower (812730)

White Embossed Napkins (810600 – 24/250 ct)

SofPull High-Capacity Automated Roll Towel Dispensers Black (812680)

White (812690)

White Paper Towels (812430 – 6/1000 ft)

Magico Deodorizing Cleaner Gallon (011270 – 4/1 gal)

Multi-Task (022880 – 4/2 liter)

Learn more about keys to creating ambiance with our Camp Attractive Plate e-book! Visit info.martinsnet.com/attractive-plate to download.

EQUIPMENTANDSUPPLIES

4/200 ctSmall (051030)

Medium (051040)

Large (051050)

X-Large (051060)

Single Rack (051010)

Triple Rack (051020)

2014 ISSUE 9 23

EQUIPMENTANDSUPPLIESEQUIPMENTANDSUPPLIES

Keep It CleanMatting

Vaccuuming & Extraction

Flex Tip Outdoor Scraper Black Mats• Two thousand finger-like tips per square foot

aggressively scrape soil from shoes.• OSHA-compliant beveled edges and deep

wells hold heavy soil and debris.• Solid 5/8 in thick construction.• Excellent anti-fatigue capabilities. SPECIAL ORDER

091222 – 36x72 in

091443 – 36x60 in

Also available in more sizes.

Sabre Decalon Entrance Mats

Designed for use in light to medium foot traffic areas. Vinyl non-slip backing helps to minimize mat movement. Charcoal (042000 – 3x5 ft or 042020 – 4x6 ft)

Available in many additional colors and sizes.

Roxanne Hassman Martin Bros. Janitorial Category Marketing ManagerTop 5 Ways to Keep Your Establishment Clean

1. USE MATTING80% of the dirt entering a building comes through the front door, and it costs about $500 to clean up every pound. Consider having an outdoor scraper mat along with 12-20 feet of indoor walk-off matting.

2. VACUUMVacuum matting and carpets daily.

3. EXTRACTVacuuming only removes surface dirt. For restorative maintenance, a deep extraction is necessary.

4. USE THE RIGHT EQUIPMENT & CLEANER FOR YOUR HARD FLOOR(S)Just as there are many different types of hard floor surfaces, there are many different types of equipment and cleaners to clean them each properly.

5. PROPERLY CLEAN & SANITIZE FOODSERVICE AREASHave a detailed procedure on the special cleaning processes required to properly clean and sanitize areas where food is consumed, handled and stored.

SuperScrape ECO Outdoor Scraper Black Mats• Made from 95% post-consumer recycled tires

with recycled symbol molded in the corner.• Multi-directional molded surface pattern

effectively scrapes tough dirt and grime off shoes and provides an excellent anti-slip surface.

• 3/8 in thickness. SPECIAL ORDER

096001 – 3x5 ft

Also available in more sizes.

Pac-Vac Aircomfort Partnering with Deuter, the world leader in hiking and mountain climbing backpacks, has finally made backpack vacuuming practical with a state-of-the-art Aircomfort harness. (6 qt – 072671 and 10 qt – 072401)

Waterhog Classic Diamond Indoor Scraper/Wiper Mats

• Polypropylene fiber system dries quickly and won’t fade.

• SBR rubber backing contains 20% recycled rubber content.

• 3/8 in thick bi-level surface effectively removes dirt and moisture beneath shoe level.

• Rubber reinforced face nubs prevent pile from crushing, extending performance life.

• Unique “water dam” and ridged construction effectively holds dirt and moisture between cleaning.

• Available with cleated backing for placement on carpet or smooth backing for hard floor surfaces.

Available in many colors and sizes.

Go-Anywhere OptionsMarathon 350 Carpet Spotter/Extractor Move from room to room with ease with this highly mobile electric unit. (072470)

24

Oct

15

&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

WEBIN

AR

SEV

ENT

Liberalized Diets: Letting Go of Therapeutic DietsLinda Roberts, MS, RD1:30 PM - 2:30 PM CST

Cleaning and SanitizingRoxanne Hassman & Rob Fiori, TMA1:30 PM - 2:30 PM CST

Nov

19

Dec

10Communicate with AttitudeMatt Booth, Mattitude1:30 PM - 2:30 PM CST

Healthcare Survival SummitSession I - Aligning with ACOs

Oct29

Register by October 15

Learn more about Accountable Care Organizations (ACOs). What are they? How do they correlate with long term care facilities? What about HIPAA and cyber liability? Find answers to these questions and more...including an expert panel discussion around your important questions. Designed for all department heads - from CEOs and Administrators to Dietary Managers and Directors of Nursing.

Park Place Event Centre1521 Technology ParkwayCedar Falls, IA 50613 Session: I

Aligning with ACOs LTC Post

Acute

PopulationHealth

Management

ACCESS MORE GREAT OFFERS JUST LIKE THIS:

Carver’s Collection Raw Foil Wrapped Boneless Skin-On

Turkey Breast (973970 – 2/8-9 lb)

Go to www.MartinsMart.com and click on “Coupons” under “Products” for more information on these rebates and a complete list of all rebates currently tracked by Martin Bros!

THE BRANDS YOU TRUST for rebate savings.

THE TECHNOLOGY YOU EXPECT to track your purchases on many of these rebates.

THE SERVICE YOU DESERVE to get everything you need to send rebates in and get savings.

Offer valid through 12/31/14.

SEASONAL FAVORITES REBATE:SAVE up to $600

SIMPLE SEASONAL SAVINGS

Some restrictions may apply. Ask your Martin Bros. representative or go to www.MartinsMart.com for more information.