Fitness in Senior Living Communities | P.6

New Year’sGoals | P.12

| P.4

2015 • ISSUE 1

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

TopekaSalina

Grand Island

Kansas City

St. Louis

Omaha

Sioux Falls

Sioux City

Des Moines

Cedar Falls

Duluth

Minneapolis

St. CloudAberdeen

Wausau

Green Bay

Milwaukee

DanvillePeoria

DavenportRockford

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

Martin Bros. is one of the leading independent and family-owned food distributors in the Midwest.

BRANDS YOU TRUSTDelivering the brands you know and love.

TECHNOLOGY YOU EXPECTInnovative ways for you to place mobile orders, analyze profits and stay connected with your customers.

SERVICE YOU DESERVEValue-added tools and legendary customer service.

Celebrating a legacy built on values.

Delivery vehicle, 1940’s

Delivery vehicle, 1980

Delivery vehicle today Distribution area includes eight states today

Third generation CFO Jeff Martin with President and COO Brooks Martin, 2014

Founders Glen and RoyMartin, 1980

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HEALTH & WELLNESSSetting & Achieving New Year’s Goals

SCHOOLS Spill the Beans

HOT DISH!Valentine’s Day Specials

EQUIPMENT & SUPPLIESIllness Prevention & Disposers

CONVENIENCEHealthy Eating On the Go

MEDICAL SUPPLIESWound Skills

1 INGREDIENT 3 WAYS Mahi Mahi

CULINARY CONCEPTS 8 Trends for 2015

SENIOR LIVING Fitness in Senior Living Communities

14Spill the Beans

12New Year’s Goals

5Healthy On the Go

41 INGREDIENT 3 WAYS Mahi Mahi

PERFECT FOR LENT

PERFECT FOR LENT

MARTIN BROS. DISTRIBUTING

EXECUTIVE VICE PRESIDENT Diane Chandler

DIRECTOR OF MERCHANDISING Jennifer Meinders

VENDOR MARKETING COORDINATOR Krystle Kettman

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

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

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

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

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

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

GRAPHIC DESIGNERS Jeff Sadler, Allyn Slack, Rob Swiatly, Angie Dark, Brittany Skellenger

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

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

Ringing in 2015Here we are ringing in our second year of Dish! and a new year! What should you think about to get the best start out of 2015? We’ve got information on foodservice trends, ideas for healthcare communities to reinforce wound skills, tips to help you set and achieve New Year’s goals that will help you on both a personal and professional level and much more! Here’s wishing you a prosperous New Year!

Krystle KettmanMANAGING EDITOR

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

FLATBREADS Flatbreads continue to be a popular menu item lead by continued manufacturer innovation as well as chain business. A lot of success can be realized by operations that use flatbreads in multiple applications, from appetizers to sandwiches and pizzas. They can be served sweet, savory or totally out of the ordinary.

RESTAURANT-STYLE DININGWe see more and more restaurants popping up lately inside other businesses. Retail stores and senior living communities are currently two of the most popular types of establishments to bring in restaurants.

TECHNOLOGY Technology continues to revolutionize the way customers find dining as well as the types of marketing dining establishments are doing. Customers and restaurants are now even looking for technology to make ordering and wait times more efficient.

UPSCALE, UNIQUE & ARTISANA slight increase in cost can bring signature items onto your menu and bigger profits your way. Everything from artisan breads and crusts to local and upscale center of the plate items continue to be a big focus.

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Classic Hoagie Flatbread (952750 – 144/2.75 oz)

Scan this code or go to www.mccormickforchefs.com to get

the forecast!

CREAM CHEESE STUFFED SALMON 500 CALORIE PLATE OPTION

4 oz Salmon Fillet (925730) 1/4 cup Kraft Philadelphia Fat Free Cream Cheese (903738) 1 Tbsp Yellow Onion, chopped 1/4 tsp McCormick Italian Seasoning (472721) 1/8 tsp McCormick Table Grind Black Pepper (472538; 472551)

Preheat oven to broil. Spray baking sheet with non-stick cooking spray. Cut a pocket lengthwise in the middle of the salmon for easy stuffing. Spread cream cheese and onion in pocket. Sprinkle seasonings on top. Place on baking sheet. Broil for 10 minutes or until light pink in color. Serve with 1/2 cup vegetables and 4 potato slices.

Scott Fadden Martin Bros. Operations Consultant

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

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LOCAL FAVORITESFor the past couple years, one of the hottest restaurant trends has been to use and feature local ingredients. This year, we find the local focus continuing to migrate onto the drink menu with more and more restaurants featuring local wines and beers, as well.

INTERNATIONAL CUISINEUnique flavors such as Sriracha and menu items from across the globe continue to be popular. Many restaurants, however, are starting to opt to incorporate an item or flavor here and there throughout their menu rather than having whole sections dedicated to a specific cuisine.

SQUARE DINNERWAREA big trend in dinnerware is square. For instance, Libbey World Tableware Slate Ultra Bright White Square Plates (90464293 – 12/9 in, 90464295 – 36/6-1/4 in and 90464301 – 12/10-5/8 in) are very popular right now.

SMALLER PLATESThink big flavor, small portion, classy plate presentation and marketability. Features such as 500 calorie plates, for instance, are the next big thing for healthy eating.

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DURoC Pork Chop(928100 – 3/6 lb; 934040 – 6/3 lb)

PERF

ECT FOR LENT

PERFECT FOR LENT

SELL AT $9.99

POTENTIAL

PROFIT* $7.41

COST $2.58

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

2015 ISSUE 01 3

MAHI MAHI SANDWICHWITH PINEAPPLE SLAW

SERVE WITH

BBQ MAHI MAHI FLATBREAD WITH TROPICAL SALSA

GREEK MAHI MAHI3

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SELL AT $9.99POTENTIAL PROFIT* $7.23

COST $2.76

SELL AT $7.99POTENTIAL PROFIT* $6.05

COST $1.94

SELL AT $12.99POTENTIAL PROFIT* $9.74

COST $3.52

WAYS

Kaiser Cornmeal Topped Sliced Bun

4 in (986010 – 8/12 ct)

Oven-Fired Flatbread (989760 – 120/3.3 oz)

Sweet Baby Ray’s Citrus Chipotle Barbecue Sauce

(560630 – 4/1 gal)

RusEttes Cottage Fries(960910 – 6/5 lb)

Sesame Seed (472642 – 1/16 oz)

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

THEFISH GUYS

Mahi Mahi Fillets (375720 – 1/20 lb) MahiMahifeaturesadelicateflavorthatisalmostsweet. TheFishGuysbringtheworld’sfreshestseafoodtotheMidwest.

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RFECT FOR LENT

PERFECT FOR LEN

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1 INGREDIENT • 3 WAYS

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Bonnie DavisMartin Bros. C-Store & Retail Sales & Marketing Consultant

C.H. RobinsonGrimmway Peeled Whole

Baby Carrots (360318 – 6/5 lb)

BixBroccoli Buds(360066 – 1/3 lb)

BixCauliflower Buds

(360365 – 2/3 lb; 360366– 1/3 lb )

HeinzLight Ranch Dressing Cup

(582210 – 100/.75 oz)

Heinz Chef Francisco Soups

Wisconsin Cheese (943130 – 4/4 lb; 946060 – 4/8 lb)

Cheesy Chicken Tortilla (940640 – 4/4 lb; 946120 – 4/8 lb)

Cheeseburger Chowder(946930 – 4/8 lb)

Bean with Ham (943300 – 4/4 lb)

PRODUCT FEATURES

FRUITS, VEGGIES & DIPS

Wholesale ProduceRed Seedless Grapes

(375400 – 1/19 lb; 375408 – 1/5 lb)

SOUPS

SoloFlexstyle Double-Sided Poly Paper Containers 8 oz (343115 — 20/25 ct)

12 oz (365790 — 20/25 ct)

CatilliaFlavored Wraps – 12 in

Garden Vegetable (948508)

Tomato Basil (948548)

Cheesy Jalapeño (948528)

Chipotle (948518)

Spinach (948538)

PerdueFajita Chicken Breast Strips

with Grill Marks – Fully Cooked (976140 – 2/5 lb)

WRAPS

Capital CityGrape Tomatoes (362070 – 12 pints)

HormelFast ‘N Easy Bacon Bits

(915660 – 4/5 lb)

Sugar FoodsFresh Gourmet Seasoned

Homestyle Croutons (412475 –4/2.5 lb)

SALADS

C.H. RobinsonChopped Iceberg Lettuce

(360735 – 4/5 lb)

VenturaHidden Valley Fat Free

Ranch Dressing (630420 – 4/1 gal)

NEW YEAR, NEW FOCUSHEALTHY EATING ON THE GO

With the New Year comes resolutions, and one of the most popular resolutions year after year is weight loss. Many customers will likely start to make a special effort over the next couple months to eat healthy. However, it can be tough to eat healthy on the go. Convenience stores often carry an abundance of chips, candy, soda and other tempting eats, and it’s appealing to order something loaded with calories if ordering takeout from restaurants. We’ve rounded up some healthy alternatives to help you offer better choices for your customers to start their New Year resolution off right!

Mrs. Gerry’sStrawberry Greek Yogurt

Parfait Salad(905795 – 2/5 lb)

PARFAITS

General MillsNature Valley Oats ‘N Honey Granola

(421378 – 4/50 oz)

General MillsYoplait ParfaitPro

Lowfat Yogurt – 6/64 oz(Vanilla — 904760;

Strawberry – 904750)

Wholesale ProduceStrawberries (377618 – 8/1 lb)

Wholesale ProduceKiwi

(377350 – 1/33-39 ct)

C O N V E N I E N C E

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

FITNESS IN SENIOR LIVING COMMUNITIES:

Staying Active Over 50Jessy Hamawi, MS, CDM, CFPP - Featured Guest Author

Feeling your best and staying healthy is important at any age. But as we age, we experience life-changing events, anywhere from career changes to retirement, children leaving home, the loss of loved ones and even physical change. How we handle these changes is key to staying healthy.

Regular exercise and constantly being physically active are important to both the physical and mental health of almost everyone, especially older adults. Being physically active can help you continue to do the things you enjoy and stay as independent as possible.

According to the Center for Disease Control and Prevention, regular exercise and physical activity can reduce the risk of developing some diseases and disabilities that develop as people grow older. Senior living communities across the nation have invested time and money in building fitness centers with programs that focus on issues affecting the geriatric population such as arthritis, balance, muscle and strength loss, post-rehab and flexibility. When starting a fitness program, choose low impact and/or water workouts such as swimming, biking or yoga. Source: http://www.cdc.gov/physicalactivity/index.html

YogaPROS• Reduces anxiety• Improves balance

CONS• Difficult to include into a busy

schedule• The “newbie” feeling

SwimmingPROS• Low impact on joints• Provides a cardiovascular burn• Water buoyancy helps prevent

falls during exercise

CONS• Does not build lean muscle mass• Does not burn as many calories

as high impact exercise

StretchingPROS• Emphasizes flexibility as joints

and muscles become stiff• Keeps muscles toned and

lengthened

CONS• Increased risk of injury if done

in a hurry• Ballistic stretches can cause

muscle tear and sprain

Senior ExercisesEarn Up to $500

Operator Rebate

GRILL ONGET YOUR

OPERATOR REBATE

APRIL 1, 2014-SEPTEMBER 30, 2014

UP TO $500!$5 PER CASE.

MINIMUM TOTAL CASES 10.OVER 20 PRODUCTS TO CHOOSE FROM.

OFFER VALID 1/2/2015 - 4/30/2015.ASK YOUR MARTIN BROS.

SALES REPRESENTATIVE FOR MORE INFORMATION.

S E N I O R L I V I N GH O T D I S H !

DESSERTS & EXTRAS

90488128 Sweet Treats Cake Red Velvet 4 Layer 14 Slice 2/7.75 lb $

997700 Eli’s Cheesecake White Chocolate Raspberry 2/93 oz $

342958 Best Maid Cookie Dough Heart Shaped 240/1.5 oz $

413750 Kellogg’s Rice Krispies Treats Sheets 5/32 oz $

377618 Produce Strawberries 8/1 lb $

475061 McCormick Food Color: Red 1/1 qt $

754390 Lawrence Icing Pink Dip - N - Dry 1/1 gal $

771350 Lyons Sauce Assorted Designer 12/16 oz $

804820 Hoffmaster Combo Pack: Valentine’s w/Doilies 1/250 ct $

*340343 Hoffmaster Placemat P Roses 1/1 m $

801460 Hoffmaster Napkin P Red 15x17 2-Ply 1/8 Fold 4/250 ct $

995488 Sara Lee Pie Red Velvet Luxe Layers Pre-Sliced —Chef Pierre 4/10 in $

999050 Sara Lee Pie Cherry Luxe Layers Pre-Sliced —Chef Pierre 4/10 in $

992140 Sara Lee Pie Key Lime Cream Individual—Bistro Collection 24/2.8 oz $

992150 Sara Lee Pie Chocolate Peanut Butter Cream Individual —Bistro Collection 24/3.1 oz $

992130 Sara Lee Cake Hot Fudge Chocolate Individual—Bistro Collection 24/2.8 oz $

949840 Sara Lee Cake Lemon Cream Layer Ind.—Bistro Collection 24/2.6 oz $

992210 Sara Lee Cheesecake Classic New York Style Creamy Individual—Bistro Collection 24/2.6 oz $

949860 Sara Lee Tiramisu Ind.—Bistro Collection 24/2.6 oz $

997380 Sara Lee Brownie Double Chocolate Decadence—Bistro Collection 4/55 oz $

982680 Sara Lee Bars Favorites Collection Variety Pack—Bistro Collection 4/trays $

Valentine’s Day Specials

* Subject to availability. Some items may require lead time. Contact your Martin Bros. sales representative for more information.*Special Order

PROMOTIONAL PRICES VALID THROUGH FEBRUARY 14, 2015*

Item #910600

Discover SeasonalFlavor PreferencesWith New Bistro Collection App!Find it online at:saraleefoodservice.com

992130

949840997700 995488 HOT DISH!

S E N I O R L I V I N GH O T D I S H ! H O T D I S H !

FOR STARTERS

950270 Heinz Soup French Onion —Chef Francisco 4/4 lb $

360676 Produce Lettuce Heritage Blend 4/3 lb $

630840 Ventura Dressing Raspberry Viniagrette—Hidden Valley 4/1 gal $

412125 Sugar Foods Croutons Cheese & Garlic—Fresh Gourmet 4/2.5 lb $

CENTER OF THE PLATE

977580 Tyson Chicken Breast Airline 32/10 oz $

972030 Tyson Chicken Breast Cordon Royale 36/4 oz $

972010 Tyson Chicken Breast Kiev 36/4 oz $

976860 Advance Pierre Chicken Breast Cordon Bleu 20/6 oz $

976830 Advance Pierre Chicken Breast Broccoli Cheese 36/4 oz $

976890 Advance Pierre Chicken Breast Parmesan 36/4 oz $

90539598 Perdue Cornish Hen Grade A 18-20 oz 24/1.125 lb $

934020 Farmland Pork Steak Flat Iron Grillers 36/4 oz $

934030 Farmland Pork Loin Duroc Center Cut Boneless 3/6-7 lb $

910600 Hillshire Beef Prime Rib Rare Choice 1/14-15 lb $

937410 Greater Omaha Beef Ribeye Choice Lip On 2/15 lb up $

937618 Greater Omaha Beef Steak Top Butt Centercut Choice 24/8 oz $

937620 Greater Omaha Beef Steak Top Butt Centercut Choice 18/10 oz $

902761 5 Star Beef Clod Tender Teres Major 1/bag $

371140 Fish Guys Lobster Tail 5-6 oz 1/10 lb $

371650 Fish Guys Shrimp Raw P&D Tail-On 8-12 ct 5/2 lb $

923140 Tampa Maid Shrimp Breaded Butterfly 21-25 ct 6/2.5 lb $

924320 Icelandic Shrimp Skewered Big Bob’s 16-20 ct 4/2.5 lb $

922610 Icelandic Cod Potato Crusted Chive & Cheddar 1/10 lb $

925210 Icelandic Salmon Fillet 20/8 oz $

925200 Amer Pride Scallops 10-20 ct 2/5 lb $

SIDES & MORE

962840 Simplot Potato Rosemary Roasted Redskin 6/2.5 lb $

349797 Lamb Weston Potato Mashed Red Skin Garlic 6/4 lb $

361970 Produce Potato Bee Red 1/50 lb $

360050 Produce Asparagus Standard 1/11 lb $

380560 Produce Bean Green Trimmed & Washed 2/5 lb $

601450 Cervasi Onions Cippolini Balsamic 2/3 kg $

979360 Rich’s Roll Assorted Cheverny 180/1.5 oz $

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

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

PERFECT FOR LENT

PERFECT FOR LE

NT

Plan ahead for Lent (Feb. 18 - April 2) by selecting the items you want to feature andcreating your specials.

Fitness in Senior Living Communities | P.6

New Year’sGoals | P.12

| P.4

2015 • ISSUE 1

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

Great ways to grow your businessin 2015 right here in Dish! magazine

Find ways to incorporate some of the great new trends for this year in your Valentine’s promotion...and much more!

More great recipe ideas available online at: www.martinsnet.com/recipes

S E N I O R L I V I N GH O T D I S H ! H O T D I S H !

FOR STARTERS

950270 Heinz Soup French Onion —Chef Francisco 4/4 lb $

360676 Produce Lettuce Heritage Blend 4/3 lb $

630840 Ventura Dressing Raspberry Viniagrette—Hidden Valley 4/1 gal $

412125 Sugar Foods Croutons Cheese & Garlic—Fresh Gourmet 4/2.5 lb $

CENTER OF THE PLATE

977580 Tyson Chicken Breast Airline 32/10 oz $

972030 Tyson Chicken Breast Cordon Royale 36/4 oz $

972010 Tyson Chicken Breast Kiev 36/4 oz $

976860 Advance Pierre Chicken Breast Cordon Bleu 20/6 oz $

976830 Advance Pierre Chicken Breast Broccoli Cheese 36/4 oz $

976890 Advance Pierre Chicken Breast Parmesan 36/4 oz $

90539598 Perdue Cornish Hen Grade A 18-20 oz 24/1.125 lb $

934020 Farmland Pork Steak Flat Iron Grillers 36/4 oz $

934030 Farmland Pork Loin Duroc Center Cut Boneless 3/6-7 lb $

910600 Hillshire Beef Prime Rib Rare Choice 1/14-15 lb $

937410 Greater Omaha Beef Ribeye Choice Lip On 2/15 lb up $

937618 Greater Omaha Beef Steak Top Butt Centercut Choice 24/8 oz $

937620 Greater Omaha Beef Steak Top Butt Centercut Choice 18/10 oz $

902761 5 Star Beef Clod Tender Teres Major 1/bag $

371140 Fish Guys Lobster Tail 5-6 oz 1/10 lb $

371650 Fish Guys Shrimp Raw P&D Tail-On 8-12 ct 5/2 lb $

923140 Tampa Maid Shrimp Breaded Butterfly 21-25 ct 6/2.5 lb $

924320 Icelandic Shrimp Skewered Big Bob’s 16-20 ct 4/2.5 lb $

922610 Icelandic Cod Potato Crusted Chive & Cheddar 1/10 lb $

925210 Icelandic Salmon Fillet 20/8 oz $

925200 Amer Pride Scallops 10-20 ct 2/5 lb $

SIDES & MORE

962840 Simplot Potato Rosemary Roasted Redskin 6/2.5 lb $

349797 Lamb Weston Potato Mashed Red Skin Garlic 6/4 lb $

361970 Produce Potato Bee Red 1/50 lb $

360050 Produce Asparagus Standard 1/11 lb $

380560 Produce Bean Green Trimmed & Washed 2/5 lb $

601450 Cervasi Onions Cippolini Balsamic 2/3 kg $

979360 Rich’s Roll Assorted Cheverny 180/1.5 oz $

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

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

PERFECT FOR LENT

PERFECT FOR LE

NT

Plan ahead for Lent (Feb. 18 - April 2) by selecting the items you want to feature andcreating your specials.

Fitness in Senior Living Communities | P.6

New Year’sGoals | P.12

| P.4

2015 • ISSUE 1

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

Great ways to grow your businessin 2015 right here in Dish! magazine

Find ways to incorporate some of the great new trends for this year in your Valentine’s promotion...and much more!

More great recipe ideas available online at: www.martinsnet.com/recipes

S E N I O R L I V I N GH O T D I S H !

DESSERTS & EXTRAS

90488128 Sweet Treats Cake Red Velvet 4 Layer 14 Slice 2/7.75 lb $

997700 Eli’s Cheesecake White Chocolate Raspberry 2/93 oz $

342958 Best Maid Cookie Dough Heart Shaped 240/1.5 oz $

413750 Kellogg’s Rice Krispies Treats Sheets 5/32 oz $

377618 Produce Strawberries 8/1 lb $

475061 McCormick Food Color: Red 1/1 qt $

754390 Lawrence Icing Pink Dip - N - Dry 1/1 gal $

771350 Lyons Sauce Assorted Designer 12/16 oz $

804820 Hoffmaster Combo Pack: Valentine’s w/Doilies 1/250 ct $

*340343 Hoffmaster Placemat P Roses 1/1 m $

801460 Hoffmaster Napkin P Red 15x17 2-Ply 1/8 Fold 4/250 ct $

995488 Sara Lee Pie Red Velvet Luxe Layers Pre-Sliced —Chef Pierre 4/10 in $

999050 Sara Lee Pie Cherry Luxe Layers Pre-Sliced —Chef Pierre 4/10 in $

992140 Sara Lee Pie Key Lime Cream Individual—Bistro Collection 24/2.8 oz $

992150 Sara Lee Pie Chocolate Peanut Butter Cream Individual —Bistro Collection 24/3.1 oz $

992130 Sara Lee Cake Hot Fudge Chocolate Individual—Bistro Collection 24/2.8 oz $

949840 Sara Lee Cake Lemon Cream Layer Ind.—Bistro Collection 24/2.6 oz $

992210 Sara Lee Cheesecake Classic New York Style Creamy Individual—Bistro Collection 24/2.6 oz $

949860 Sara Lee Tiramisu Ind.—Bistro Collection 24/2.6 oz $

997380 Sara Lee Brownie Double Chocolate Decadence—Bistro Collection 4/55 oz $

982680 Sara Lee Bars Favorites Collection Variety Pack—Bistro Collection 4/trays $

Valentine’s Day Specials

* Subject to availability. Some items may require lead time. Contact your Martin Bros. sales representative for more information.*Special Order

PROMOTIONAL PRICES VALID THROUGH FEBRUARY 14, 2015*

Item #910600

Discover SeasonalFlavor PreferencesWith New Bistro Collection App!Find it online at:saraleefoodservice.com

992130

949840997700 995488 HOT DISH!

WOUND SKILLS CONTINUING EDUCATION IDEAS

Deb Elings, RN, WCC, Martin Bros. Medical Supplies Sales Representative

Skin and Wound Management Course from the Wound Care Education Institute®http://www.wcei.net/online_woundcare_registration

1. Outer polyurethane film layer

2. Soft, nonwoven material

3. Absorbent core and foam pad

4. Unique horizontal wicking layer

5. Gentle, silicone adhesive wound contact layer

3x3 in (875240 – 10 ct)

4x4 in (875250 – 10 ct)

5x5 in (875260 – 10 ct)

KerraLite Cool Soothing, debriding and

moisture-balancing dressings.

1. Fluid-repellent, flexible and highly breathable polyurethane film layer.

2. Pro-ionic® hodrogel contact layer designed to enhance interactions with fluids and increase wear time.

Non-Adhesive 3x5 in (875270 – 5 ct)

Adhesive 4x4 in (875280 – 5 ct)

GET IT!

NEW WOUNDDRESSING SUPPLIES

KerraFoam Gentle BorderLocks in moisture AND helps to reduce maceration. Excellent retention capabilities. Highly

comfortable and conformable.

Are you looking to learn or teach the fundamentals of wound care that will help your facility with standards of care? Here are two tips to help you receive and/or provide the training you need.

1. WOUND CARE SKILLS FAIR

A Wound Care Skills Fair is an in-service that uses hands-on stations to help your staff get more comfortable with wounds. One station is a Heel Station. For this station, fill individual sandwich bags with rice, play dough, sand or sugar and a sponge. Put a knee high stocking on the bags and have your staff pick which one is the “normal” heel. Another station is a Pressure Ulcer Station, where staging, measuring, wound dressing options and case scenarios are practiced.

GET IT!

Martin Bros. has all the tools you need to conduct a complete Wound Care Skills Fair. Ask your Martin Bros. representative for more information.

2. ONLINE COURSE & EXAM

Looking to become wound care certified? The online self-paced Skin and Wound Management Course from the Wound Care Education Institute® will teach you the fundamentals of wound care and will help you become current with the standards of care and legally defensible at bedside. The curriculum is designed and taught by a dynamic certified wound care instructor. This online course will prepare you for the board certified Wound Care Certification (WCC®) exam administered by the National Alliance of Wound Care and Ostomy (NAWCO®).

SAVE MONEY!

Similar to Mepilex!

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

2015 ISSUE 01 11

Setting & Achieving New Year’s Goals

SUCCESSFUL GOALSSpecific – Narrow down what you truly want to accomplish.Measurable – Write goals down and set individual deadlines throughout the year(s) to be able to track progress and see some positive movement.Attainable – Be realistic, otherwise it will become overwhelming. Focus on the small steps you need to take to get where you ultimately want to be.Relevant – Be sure your goals are worthwhile for you and match your true needs and desires.

POSITIVE GOALS> Your goals should be about what you really want to do and achieve.> Don’t just think about what you “should” do or what others think you should do.> Think about what you are already doing on your journey to achieving your goals.

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

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

SETTING GOALS

TWO COMMON GOALS &HOW TO ACHIEVE THEM

WEIGHT LOSS> Don’t skip any meals.> Add 30 minutes of activity per day, even if it’s accomplished by spreading it across your day.> Eliminate sugary beverages.> Eat five servings of fruits and veggies. Consider keeping some already cut up in the refrigerator so they are easy to grab and great for taking on the go, too.> Plan healthy snacks.> If you have a weight loss group at work, facilitate the goal success by offering 500 calorie plate meals.

WORK/MANAGEMENT DEVELOPMENT> Try one new Simply Menus recipe each week. Martin Bros. Dietitians can assist you in finding good matches for your facility, the ability of your cooks, etc.> Try one new convenience item from Martin Bros. per week. Martin Bros. Dietitians or your sales consultant can help match to your needs, including your budget.> Participate in the monthly Martin Bros. Webinars and other Martin Bros. Events. Go to www.martinsnet.com/events for more information.> Cross train one employee by June 1 and one employee by December 1 to be able to do more than one position in the department.> Implement one new Cost Control Tip on March 1, June 1, September 1 and December 1. Go to www.martinsmart.com and click on Timely Cost Control Tips to subscribe to receive tips on a regular basis to give you some ideas and inspiration.

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Uncle Ben’sInstant Rice

(460670 – 12/24 oz)

PRODUCT FEATURES

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

C.H. RobinsonGrimmway Peeled Whole Baby Carrots

(360318 – 6/5 lb)

RotellaRye Bread - 19 slices/package

(986480 – 45 oz)

VenturaSmart Balance Buttery Spread

(621230 – 6/5 lb)

Wholesale ProduceRed Seedless Grapes

(375400 – 1/19 lb; 375408 – 1/5 lb)

NorpacFlav-R-Pac Grande Classics

Riviera Vegetable Blend(963040 – 6/4 lb)

General MillsGold Medal Angel Food Cake Mix

(401560 – 12/16 oz)

AchievingNew Year’s Weight Loss Goals

PLATE #1

6 oz spoodle Beef & Broccoli Stir Fry (Simply Menus Recipe #11473)

#12 scoop Steamed Uncle Ben’s Instant Rice (460670)

4 oz spoodle Steamed C.H. Robinson Grimmway Peeled Whole Baby Carrots (360318)

1 slice Rotella’s Rye Bread (986480) with Ventura Smart Balance Buttery Spread (621230)

12 each Wholesale Red Seedless Grapes (375400 or 375408)

PLATE #2

1 each Sage Chicken Breast (Simply Menus Recipe #7270)

1/2 each Baked C.H. Robinson Idaho Russet Potato with Kemps Fat Free Sour Cream

4 oz spoodle Norpac Flav-R-Pac Grande Classics Riviera Vegetable Blend (963040)

1/20 Angel Food Cake using General Mills Gold Medal Mix (401560)

3 oz spoodle Peaches in Light Syrup

PLATE #3

1 each Citrus Salsa Salmon (Simply Menus Recipe #14582)

4 oz Lamb Weston Alexia Oven Roasted Potato Medley (992570)

4 oz Norpac Flav-R-Pac Grande Classics Riviera Vegetable Blend (963040)

3 oz Fresh Fruit

PLATE #4

1 each Pork Chop with Ginger Orange Sauce (Simply Menus Recipe #1635)

4 oz Green Beans Almondine (Simply Menus Recipe #9996)

3 oz Simplot RoastWorks Baby Bakers Potatoes (963050)

1 each Wheat Roll

500 CALORIEPLATE OPTIONS

Ask your sales representative for more information regarding Simply Menus!

YOUR COMPLETE MENU PLANNING SOLUTION

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2015 ISSUE 01 13

SPILL THE BEANS

S C H O O L S

Increasingly strict requirements have made serving the K-12 segment even more challenging. Fortunately, beans are an option that many kids like and can be served in ways that get them eating…and they pass the “healthy” test, too.

Here are a few suggestions that can help “spill the beans” into your menu:REFORMULATE: Are you already serving a salad? Add Garbanzo Bean Ranch Crunchers and you have a new look and something that will get them eating more of it! Are you already serving tacos or nachos? Add Black or Pinto Beans to give them the nutrition they need!ADD AS A SIDE: Are you already serving a hot dog? Add Baked Beans as a side!NEW MENU ITEMS: Are your kids in need of something new? Try adding new items featuring beans!

Bush’s BestBean Pot Baked Beans

(600190 – 6/#10)

Bush’s BestLow Sodium Garbanzo Beans

(601060 – 6/#10)

Bush’s BestLow Sodium Black Beans

(601010 – 6/#10)

Bush’s BestLow Sodium Pinto Beans

(601070 – 6/#10)

Basic AmericanPotato Pearls® Smart Servings™

Mashed PotatoesLow Sodium with Vitamin C Mashed

(602960 – 12/26.5 oz)

PRODUCT FEATURES

Trusted Brand Feature:

8 oz Bush’s Best Low Sodium Garbanzo Beans (952240)

1/2 oz Ranch Mix (581190 or 503100)

1 ½ Tbsp Olive Oil

1. Preheat oven to 400°F. 2. Drain, rinse and dry garbanzo beans. 3. Toss with olive oil and ranch (or seasoning of choice). Place evenly on sheet tray while being careful not to overfill. 4. Roast in oven approximately 15 minutes, tossing once with a spatula while being careful not to smash the beans.

RANCH CRUNCHERS

#10 can Bush’s Best Bean Pot Baked Beans (600190)

2 Tbsp Olive Oil

1 each Yellow Onion, chopped

2 Tbsp Thyme, leaves

2 lb Ground Turkey, cooked

1/2 cup Beef Broth made with Custom Culinary Gold Label Low Sodium Beef Base (500021; 501770)

8 oz Reduced Fat Shredded Cheddar Cheese

5 lb Basic American Foods Potato Pearls Smart Servings Mashed Potatoes (602960), prepared

1. Preheat convection oven to 350°F.2. Heat oil in a large sauté pan over medium-low heat. Add onions and thyme. Sauté until onions are transparent.3. In a 2 inch full size hotel pan, combine baked beans, sautéed onion mixture, cooked turkey and beef broth.4. Spoon and spread mashed potatoes over beans, then cover evenly with cheddar cheese. Bake covered with plastic wrap and aluminum foil for 45 minutes. 5. Remove aluminum foil and plastic wrap and bake uncovered for an additional 15 minutes.6. Remove from oven and allow to rest 5 minutes before cutting. Cut into 18 slices. Keep hot and serve as needed.

CHEESY BAKED BEANS & SAUSAGE POTATO PIEYIELD: 18 servings | SERVING SIZE: 9.5 oz portion

GIVE THESE RECIPES A TRYYIELD: 8 oz

Recipe By: Steve Tiezzi Martin Bros. Corporate Chef

14

EQUIPMENTANDSUPPLIES

The SICKENING Cost of Illness

Washing and sanitizing hands: a wallop of prevention. Wash your hands often with soap and warm water. Alcohol-based sanitizers are also effective.

Cool down germ hot spots.Since illness-causing germs can live on frequently touched surfaces, disinfect them often.

Flu shots — stick it to germs. The single best way to prevent flu is to get vaccinated. It is easy, low-cost, saves lives and doesn’t hurt . . . much.

Nothing says “bless you” like a tissue or elbow.Avoid coughing or sneezing into your hands. Germs can be spread through touch.

Thank you for not sharing. If you’re sick, stay home. The CDC recommends that you stay home and limit contact with others to keep from infecting them. And get better soon.

Healthy habits, happy immune system. Get plenty of sleep, be physically active, manage stress, drink plenty of fluids and eat nutritious food. Germs won’t have a chance.

Prevention Is Contagious — Spread It Around. Cold and Flu Prevention Quick Tips

Always use products as directed. The U.S. Environmental Protection Agency (EPA) has announced that registered disinfectants effective against influenza A are also effective against H1N1 flu virus on nonporous surfaces. Instructions for how to disinfect EPA-registered products can be found on the product label.NI-13940

Your Logo Goes Here

Partnering to

Spread Prevention

CALCULATE THE COST OF A LOST SCHOOL OR WORK DAY. https://www.cloroxprofessional.com/industry/cleaning/overview/cold-and-flu/

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

EPA-registered to kill viruses that cause cold and flu, reduce allergens on hard surfaces, sanitize the air and sanitize soft surfaces like curtains and upholstery.

Disinfecting Spray & WipesFor high-touch shared surfaces and specially formulated for use on a variety of surfaces including glass, stainless steel and more.Spray (019710 – 12/19 oz)

Wipes (019720 – 6/75 ct)

Hydrogen Peroxide Disinfecting Cleaner Spray & WipesKill illness-causing viruses without harsh chemical odors or fumes.Spray (019950 – 9/32 oz)

Wipes (019970 – 6/95 ct)

The #1 reason for missed work and school days is illness due to cold and flu. The common cold alone is estimated to have caused over 22 million missed days of school in just the past year. Sick employees cost companies an estimated $150 billion in lost productivity, higher healthcare expenses and absenteeism.

Can your organization afford a day off? It would probably put a dent in your profitability and performance. Make sure your facility is following cold and flu prevention tips to help control illness during these tough winter months.

PREVENTION PRODUCTS

Trusted Brand Feature: Clorox

EQUIPMENTANDSUPPLIES

5 Reasons Disposers are the Proper Place for Food WasteNatalea Koehn, Martin Bros. Equipment, Supply & Disposables Category Marketing Manager

Disposers keep food waste out of dumpsters and landfills so that it doesn’t have the chance to decompose and create odors, attract pests and serve as a breeding ground for bacteria.

Disposers help reduce landfills.

Disposers help reduce the water table contamination brought on by bacteria from decomposing foods.

Disposers make the recycling process easier, cleaner and more efficient. Disposers allow foodservice operations to separate messy food waste from bottles, cans, plastics and paper.

Disposers give back to the Earth. Many municipalities actually “recycle” the sludge from their treatment plants. This sludge is returned to the Earth in the form of fertilizer and ground conditioner, a substance that has been found to be completely safe for this usage.

According to our vendor partner InSinkErator, decades of scientific studies have shown disposers to be a sound ecological option for disposing food waste. With a disposer, food waste is ground into fine particles and safely flushed into the sewage system. Here are five reasons why disposers are the best answer for food waste:

3

4

5

2

1

Kam Miller, Martin Bros. Equipment Sales Manager

Six Signs Your Disposer May Need to be Disposed Of (& Replaced)

12

3456

SS-100™

DISPOSERThis small-capacity model has a powerful 1 HP motor to handle well over 100 persons per meal. It delivers superior performance, quiet operation, maximum energy efficiency and long service life. Designed for continuous operation in locations such as restaurants and assisted living facilities. (299448)

Unusual or excessive noise

Cracks or other noticeable signs of malfunction or wear and tear

Water leakage

Drain backup

Increased time needed to grind

Frequent repairs needed

Some of the following signs of malfunction in disposers are somewhat obvious, but busy times make it important to point these signs out and think about how current disposer(s) are working.

DISPOSERS 101

16

UPCOMING

Webinars & Events

WEBINARS

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.

EVENTS

Healthcare Survival Summit

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

Park Place Event Centre 1521 Technology Parkway Cedar Falls, IA 50613

Session: IAligning with ACOs LTC Post

Acute

PopulationHealth

Management

Jan

22

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

Apr

8

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

Allergens: What Foodservice Workers Should KnowKaren Chowdury, National Pastuerized Eggs1:30 PM - 2:30 PM CDT

Debate on DysphagiaLiz Friedrich, MPH, RD, CSG, LDN, FAND HC1:30 PM - 2:30 PM CDT

Mar

11

Jan

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

Feb

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

Tavern Battered Jambalaya Fritters

Crispy Southern Flounder

Cornmeal Battered Lobster & Seafood Pups

SMALL PLATES/BAR BITES™ BOGO REBATE

Rich’s Classic Hoagie Flatbread(952750 – 144/2.75 oz)

Ventura Hidden Valley Fat Free Ranch Dressing

(630420 – 4/1 gal)

4 in One Disinfectant& Sanitizer

(011480 – 12/14 oz)

Basic American Potato Pearls® Smart Servings™ Mashed Potatoes

(602960 – 12/26.5 oz)

Farmland DURoC Rack of Pork(928100 – 3/6 lb; 934040 – 6/3 lb)

Ventura Smart Balance Buttery Spread

(621230 – 6/5 lb)

The Fish Guys Mahi Mahi Fillets(375720 – 1/20 lb)

General Mills Gold Medal Angel Food Cake Mix

(401560 – 12/16 oz)

Heinz Light Ranch Dressing Cup(582210 – 100/.75 oz)

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#MBMustHaves

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NEW ITEMS WITH REBATE REBATES

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High Liner Seafood Season Up To $500 Rebate

King & Prince Reel Them In Up To $500 Rebate

J&J SuperPretzel Big Game Snacking $5/Case Rebate

Tyson Breakout Breakfast Up To $700 Rebate

Hormel Health Thick & Easy Puree $20/Case Rebate

Tyson Winning Wing Combinations Up To $750 Rebate

Brookwood Farms Barbeque Up To $100 Rebate

®

Coming Soon!

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