St. Patrick’s Day Specials | P.7

Keeping Flatware Flawless | P.14

Shrimp & Seafood Take Over the Menu

2015 • ISSUE 2

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

Save the date for...

EXPLORE ALL OF THE HELPFUL McCAIN TOOLS:www.mccainusafoodservice.com/insiders

Find more information and register at: info.martinsnet.com/taste

4/8 Altoona, IA4/22 Eau Claire, WI

� Trend Ideas � Recipe & Serving Suggestions� Culinary Demonstrations � Item Sampling

3/30 Bettendorf, IA3/31 Decatur, IL

4/23 Owatonna, MN4/29 South Sioux City, NE

AN EDUCATION AND PRODUCT SHOWCASE!

14

4

2

6

7

12

13

16

EQUIPMENT & SUPPLIESKeeping Flatware Flawless

MEDICAL SUPPLIES Medication Management & Reconciliation

SCHOOLSCN Facts

HEALTH & WELLNESSFish for Health

SENIOR LIVINGTips to Hire & Train for Success

1 INGREDIENT 3 WAYS Aqua Star Peeled & Deveined Tail-On Shrimp – 13-15 ct

CULINARY CONCEPTS High Liner GUINNESS® Distinctive Seafood & More for Lent

HOT DISH! St. Patrick’s Specials

14Flawless Flatware

6Fish for Health

4Shrimp 3 Ways

2CULINARY CONCEPTS

MARTIN BROS. DISTRIBUTING

EXECUTIVE VICE PRESIDENT Diane Chandler

DIRECTOR OF MERCHANDISING Jennifer Meinders

MARKETING MANAGER Angie Dark

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.

Seafood!It’s the time of year in foodservice where seafood sees the limelight! There are new product and rebate opportunities, and we’re reminded of the health benefits of fish. Not to mention that there are so many ways to prepare and plate seafood specialties. Take a look inside for some great ideas for Lent that will easily become year-long favorites!

Krystle KettmanMANAGING EDITOR

SELL AT $10.99POTENTIAL PROFIT* $6.88

COST $4.11

SELL AT $9.99POTENTIAL PROFIT* $6.75

COST $3.24

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

Battered Cod Tender 1-2 oz (927890 – 1/10 lb) Battered Cod

2 oz (927900 – 1/10 lb)

Battered Shrimp 26-30 ct (927930 – 1/10 lb)

Panko-Breaded Popcorn Shrimp 98-130 ct (927910 – 2/5 lb)

Panko-Breaded Shrimp 26-30 ct (927920 – 1/10 lb)

All the tools you need to menu and profit are at www.highlinerfs.com!

GUINNESS® BATTERED

COD BASKET

GUINNESS® BATTERED SHRIMP PO’ BOY

Battered Cod Tenders 1-2 oz (927890)

Battered Shrimp 26-30 ct (927930)

Capital City Jalapeño (361280; 361238)

Rich’s Classic Hoagie Flatbread (952750)

McCain Brew City Beer Battered Thick Cut Onion Rings

(961278)

Mrs. Gerry’s Extra Creamy Coleslaw (905315)

Mrs. Gerry’s Extra Creamy Coleslaw

(905315)

Ventura Classic Gourmet Select Tartar Sauce

(630060 )Lamb Weston RusEttes

Cottage Fries (960910)

Want to see how EXCITING GUINNESS®

Distinctive Seafood really is?

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

2

HADDOCK WITH MANGO SALSA

Grande ClassicsKey West Vegetable Blend

(962870)

Couscous (471011)

Fresh Mango Salsa (380090-Special Order)

Haddock Fillet 5-8oz (922141)

Seafood Season RebateOffer valid through 4/30/2015.

Reel Them In RebateOffer valid through 4/30/2015.

Bites & Burger

Shrimp & Seafood Rebates & New Items

Small Plates/Bar Bites

Seafusions™ Alaskan Cod Bites Crunchy Potato - .5 oz (928280 – 1/10 lb) Spicy Sriracha - .5 oz (928270 – 1/10 lb)

Alaskan Whitefish Burger 3.2 oz (928290 – 1/10 lb)

Offers valid through June 30, 2015

Tavern Battered Jambalaya Fritters (928310 – 4/2.5 lb)

Cornmeal Battered Lobster & Seafood Pups

(928320 – 4/2.5 lb)

Crispy Southern Flounder (928330 – 10/1 lb)

Offer valid through June 30, 2015

Pangasius Fillet 1-2 oz (926430 – 1/10 lb)

Pangasius Fillet 2-3 oz (926440 – 1/10 lb)

Alaskan Pollock Nugget .6 oz (926450 – 1/10 lb)

Popcorn Shrimp 83-111 ct (926460 – 2/5 lb)

®

hush�puppy�coated�seafood

UP TO$500

BUY 2

CASES

GET 1

FREE!

BUY 2

CASES

SECOND

IS FREE!

SAVE $5

PER CASE+

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

LOW-COUNTRY BOIL SERVES: APPROXIMATELY 12

1-2 Tbsp McCormick Old Bay Seasoning (473001) 3 lb Wholesale Red Potatoes (361560), cleaned, wedged 24 each Norpac Flav-R-Pac Corn Cobbetts (962410) 3 lb Aqua Star Peeled & Deveined Tail-On Shrimp – 13-15 ct (924428) 3 lb Hillshire Farm Black Oak Smoked Rope Sausage (910000), cut into 1-1/2 in pieces

In a stock pot, fill halfway with water, add seasoning and bring to a boil. Add potatoes and boil for approximately 10 minutes. Add corn, shrimp, sausage and any additional seafood; continue to cook for an additional 5 minutes. Drain and serve in pasta bowls. This can be premade and steamed on the flat top as customers order.

1

Red Potatoes(361560)

WAYS

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

SELL AT $15.99POTENTIAL PROFIT* $10.26

COST $5.73

Old Bay Seasoning (473001)

Flav-R-Pac Corn Cobbetts (962410)

Black Oak Smoked Rope Sausage

(910000)

Peeled & Deveined Tail-On Shrimp 13-15 ct (924428 – 5/2 lb)

4

3

SELL AT $13.99POTENTIAL PROFIT* $8.59

COST $5.40

CHEESY CRAB STUFFED BACON WRAPPED BOURBON SHRIMP SERVES: 8 PLATES OF 3 SHRIMP

24 each Aqua Star Peeled & Deveined Tail-On Shrimp – 13-15 ct (924428) 6 oz Fish Guys MeTompkin Blue Special Crab Meat (371890) 12 oz Kraft Philadelphia Cream Cheese (903718) 4 oz Feta Cheese (905848) 4 oz Blue Cheese Crumbles (903758; 903870) 1 tsp McCormick Lawry’s Lemon, Basil & Thyme Key West Style Seasoning (473221) 36 strips Farmland Gold Medal Single Sliced Apple Cider Bacon – 18/22 (914040) 4 cups Cabbage (360140; 360111; 360110), shredded As needed Nestle Minor’s Bourbon Sauce (501190)

Cream the cream cheese; when smooth, add feta, blue cheese and seasoning until ingredients are blended; fold in crab. Make a slit in the back of the shrimp (do not butterfly). Divide cheese mixture between shrimp; fill shrimp and wrap with one bacon strip each (starting at the top when wrapping to help keep the cheese in). Grill or bake until bacon is crispy and shrimp is cooked. Glaze with bourbon sauce. Cook and crumble remaining bacon. Sauté cabbage, adding some bourbon sauce. Serve shrimp over cabbage and top with crumbled bacon.

2

Lawry’s Lemon, Basil & Thyme Key West

Style Seasoning(473221)

Gold Medal Single Sliced Apple Cider Bacon

18/22 (914040)

Minor’s Bourbon Style Sauce

(501190)

Peeled & Deveined Tail-On Shrimp

Raw 13/15 ct (924428 – 5/2 lb)16/20 ct (923978 – 5/2 lb)21/25 ct (924010 – 5/2 lb)26/30 ct (92420 – 5/2 lb)

Peeled & Deveined Tail-On Shrimp

Cooked16/20 ct (924358 – 5/2 lb)21/25 ct (924408 – 5/2 lb)26/30 ct (924356 – 5/2 lb)31/40 ct (956190 – 5/2 lb)

Peeled & Deveined Tail-Off Shrimp

Large Pieces (924260 – 2/3 lb)

Medium Pieces (924280 – 2/3 lb)

Cooked Salad Shrimp 250/350 ct (923440 – 4/2.5 lb)

Flying Jib Buttermilk Popcorn Shrimp

60/90 ct (924120 – 4/2.5 lb)

Sauce Ready Tail-Off Shrimp44/62 ct

(922380 – 4/2.5 lb)

Creamy Scampi Shrimp Saucesations

(920050 – 4/2 lb)

Shrimp Tenders 44/62 ct

(926990 – 4/2.5 lb)

Italian Stuffed Shrimp Treasures

(923370 – 4/3 lb)

Gold Oriental Style Breaded Dinner Shrimp

6/2.5 lb12/15 ct (923120) 16/20 ct (923130) 21/25 ct (923140)

MORE SHRIMP

®

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

GRILLED SHRIMP TACOS

1 INGREDIENT • 3 WAYS

2015 ISSUE 02 5

PERFECT FOR LENT

PERFECT FOR LE

NT

Fish for Health

PRODUCTS TO FISH FOR

For many years, the American Heart Association has recommended eating fish rich in omega-3 fatty acids. That’s because omega-3 fatty acids have been shown to be beneficial for the heart. In fact, eating just two servings (3.5 oz.) of fish high in omega-3 fatty acids could reduce your risk of dying of heart disease.

Did you know omega-3 fatty acids actually provide a number of health benefits in addition to reducing the incidence of heart disease? Here are some of the many additional benefits:

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

24 each Icelandic Salmon Fillets (925220)

1/2 cup Olive Oil1 qt Diced Tomatoes2 cups Crumbled Feta Cheese (905848)

1 each Diced Onion1 tsp McCormick Basil Leaves (472151; 472792)

1-1/2 cups Roland Sliced Kalamata Olives (560191), chopped

3 Tbsp Lemon Juice

1. Preheat oven to 350°F. 2. Brush all sides of the

salmon fillets with olive oil. Place in baking pan(s).

3. Sprinkle tomatoes, cheese, onion, basil and olives over the fillets.

4. Drizzle the lemon juice over the top of the fillets.

5. Bake in a convention oven for 20-25 minutes.

Salmon and tuna are especially great foodservice options because they’re popular and versatile species. So, call these options out on your menu and make sure to include them whenever you do new menu item innovation.

GIVE THIS RECIPE A TRY

Decreases triglycerides

Lowers blood pressure

Reduces blood clotting

Decreases risk of stroke

Reduces irregular heartbeats

Reduces the risk of sudden cardiac death

Improves learning in children

Provides optimal development of a baby’s brain and nervous system prior to birth

THE BEST FISH!

SOURCES OF OMEGA-3 FATTY ACIDS Four great ones are:

Salmon

Tuna

Sardines

Herring

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

FISH RECIPES

Cream Cheese Stuffed Salmon

Key West Salmon with Tomato Corn Relish

GREEK STYLE SALMON FILLET Yield: 24 servings • Serving Size: 6 ozSimply Menus Recipe #17571

Icelandic Salmon Fillets – IQF (925220 – 27/6 oz; 925210 – 20/8 oz)

Icelandic Cross Grilled Salmon Fillet (925260 – 42/3.75 oz)

FPI Ultimate Salmon Burger – 4 oz

(927430 – 1/10 lb)

Grill Mates Seafood Seasoning

(472021 – 1/23 oz)

Old Bay Seasoning (473001-1/24 oz)

Tuna Salad (905381 – 2/5 lb)

6

ST. PATRICK’S SPECIALS

HOT DISH!

Traditional Corned Beef & Cabbage!Get the recipe at:martinsnet.com/recipes

or scan here!

980380 Sara Lee Pie Andes Chocolate Mint Cream 4/37 oz

992140 Sara Lee Pie Mini Key Lime IW Bistro 24/2.8 oz

711460 Diamond Crystal Gelatin Lime 12/24 oz

713230 Diamond Crystal Pudding Instant Pistachio 12/28 oz

990200 Wells’ Blue Bunny Ice Cream Mint Chocolate Chip 1/3 gallon

991280 Wells’ Blue Bunny Novelty Lime Sherbet Cup 2/24/4oz

582060 International Creamer Irish Cream Liquid Single 1/288 count

471261 Durkee Food Color Green 1/16 oz

804210 Hoffmaster Napkin Hunter Green 15x17 inch 4/250 count

804898 Hoffmaster Combo Pack St. Patrick’s Day 1/250 count

899443 MB Food Market Napkin Luncheon Shamrock 13x13 inch 1/18 count

899505 MB Food Market Centerpiece St. Patrick’s Day 1/15 inch

899445 MB Food Market Necklace Shamrock 3/15.5 inch

899447 MB Food Market Buttons - St. Patrick’s Day 6 each

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

CORNED BEEF

921010 Hormel Beef Corned Bread Ready 6/2 lb

911850 Advance Pierre Beef Corned Steak-Eze 48/4 oz

926040 Hillshire Beef Corned Brisket Whole FC 2/9 lb avg

933940 Armour-Eckrich Beef Corned Deli Flat Faced FC 2/7 lb

910500 Hormel Beef Corned Eye of Round 4/4-6 lb

930640 J&B Group Beef Corned Brisket Raw 2/14-19 lb

RYE BREAD

997300 Baker Boy Bread Marble Rye Squares Sliced 60/2.75 oz

341184 Rotella’s Bread Hoagie Marble Rye Sliced 6/6 ct

986320 Rotella’s Bread Rye Reuben Sliced 6/33 oz

986400 Rotella’s Bread Reuben Marble Sliced 6/30 oz

989780 Baker Boy Roll Dinner Baked White 1.2 oz 6/30 ct

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

FEATURE ITEM

906810 Riverside Bites Reuben Premium 2/5 lb

Reuben Soup

Irish Egg Rolls

Recipes for St. Patrick’s Specials available at:www.martinsnet.com/recipes > Reuben Soup > Irish Egg Rolls > Reuben Dip > Reuben Nachos > Reuben Bites > Stuffed Reuben Baby Potatoes > Traditional Corned Beef & Cabbage

All recipes can be pinned for safekeeping or printed for convenience.

Traditional Corned Beef & CabbageKeywords: BeefAdded: 1/16/2015

approx. 24 serving (depending on brisket size)

2 lbs Bread Ready corned beef 921010

12 lbs Cabbage, cored, cut into wedges 360110

6 lbs Carrots peeled and cut into pcs. 360300

8 lbs Red potatoes, cleaned, cut into wedges 361560

1 qt Prepared Custom white sauce 501540

2 lbs Raw sliced yellow onion, sautéed 361040

Boil Method: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil then reduce the heat and simmer. Cook to desired tenderness 3-6 hours depending on size.

H O T D I S H !

921010 Hormel Beef Corned Bread Ready 6/2 lb

911850 Advance Pierre Beef Corned Steak-Eze 48/4 oz

926040 Hillshire Beef Corned Brisket Whole FC 2/9 lb avg

933940 Armour-Eckrich Beef Corned Deli Flat Faced FC 2/7 lb

910500 Hormel Beef Corned Eye of Round 4/4-6 lb

930640 J&B Group Beef Corned Brisket Raw 2/14-19 lb

CABBAGE AND MORE

360110 Capital City Cabbage Green Medium 20-22 each

360111 Bix Cabbage Green Trimmed Heads 1/10 lb

360318 C.H. Robinson Carrots Baby Peeled Whole 6/5 lb

360330 C.H. Robinson Carrots Jumbo 1/50 lb

361970 Wholesale Potato Baby Red 1/50 lb

361975 Wholesale Potato Baby Red 1/20 lb

601980 Basic American Potato Pearls Excel Redskin 8/32.6 oz

361160 C.H. Robinson Parsley Cello 4/1 lb

603218 Lakeside Sauerkraut 12/2.5 lb

902280 Schwartz Sauerkraut Never Cooked 1/5 gallon

603200 Seneca Sauerkraut Shredded 6/10 lb

901230 Arthur Schuman Cheese Swiss Sliced .5 oz 8/1.5 lb

903818 UniPro Cheese Swiss Natural 2/7-9 lb

909010 UniPro Horseradish Prepared 6/1 qt

630151 Ventura Dressing Thousand Island Select 1/1 gallon

630150 Ventura Dressing Thousand Island Select 4/1 gallon

997300 Baker Boy Bread Marble Rye Squares Sliced 60/2.75 oz

341184 Rotella’s Bread Hoagie Marble Rye Sliced 6/6 ct

986320 Rotella’s Bread Rye Reuben Sliced 6/33 oz

986400 Rotella’s Bread Reuben Marble Sliced 6/30 oz

989780 Baker Boy Roll Dinner Baked White 1.2 oz 6/30 ct

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

906810 Riverside Bites Reuben Premium 2/5 lb

Stuffed ReubenBaby Potatoes

Reuben Bites

Bread Ready® Corned BeefFULLY COOKED AND READY TO USE!

No slicing. No yield loss. No thawing. Longer shelf life. Great inventory flexibility.

Reuben Dip

Reuben Nachos

921010 – 6/2 lb

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

DESSERTS

980380 Sara Lee Pie Andes Chocolate Mint Cream 4/37 oz

992140 Sara Lee Pie Mini Key Lime IW Bistro 24/2.8 oz

711460 Diamond Crystal Gelatin Lime 12/24 oz

713230 Diamond Crystal Pudding Instant Pistachio 12/28 oz

990200 Wells’ Blue Bunny Ice Cream Mint Chocolate Chip 1/3 gallon

991280 Wells’ Blue Bunny Novelty Lime Sherbet Cup 2/24/4oz

582060 International Creamer Irish Cream Liquid Single 1/288 count

471261 Durkee Food Color Green 1/16 oz

DISPOSABLES

804210 Hoffmaster Napkin Hunter Green 15x17 inch 4/250 count

804898 Hoffmaster Combo Pack St. Patrick’s Day 1/250 count

899443 MB Food Market Napkin Luncheon Shamrock 13x13 inch 1/18 count

899505 MB Food Market Centerpiece St. Patrick’s Day 1/15 inch

899445 MB Food Market Necklace Shamrock 3/15.5 inch

899447 MB Food Market Buttons - St. Patrick’s Day 6 each

REUBEN FLATBREAD1 each Rich’s Rustic Oval Flatbread – 12x5 (90586553 - Virtual)

2 oz Ventura Classic Gourmet Select Supreme Thousand Island Dressing (630150)

2 oz Corned Beef (921010) , cooked, diced 2 oz Shredded Swiss Cheese (903768)

2 oz Sauerkraut (603218) , drained well McCormick Caraway Seeds (472451)

Spread dressing onto flatbread. Top with corned beef, cheese, sauerkraut and caraway seeds. Serve with pickles and dressings, if desired.

TRY THIS:

Contact your sales representative or email c&corders@martinsnet.com with account number, item number(s) and quantity. Orders received prior to2:00 pm will be delivered with your next order — as early as next day!

MB Food Market Orders

980380

990200

992140

2

015 TREND2015 TREND

FLATBREADS

2

015 TREND

2015 TREND

UPSCALE, UNIQUE& ARTISAN

2

015 TREND

2015 TREND

RESTAURANT-STYLE DINING

2

015 TREND

2015 TREND

TECHNOLOGY

2

015 TREND

2015 TREND

LOCAL FAVORITES

2

015 TREND

2015 TREND

INTERNATIONAL CUISINE

2

015 TREND

2015 TREND

SQUARE DINNERWARE

2

015 TREND

2015 TREND

SMALLERPLATES

All Purpose Ground Tomatoes (551610)

Pizza Sauce with Basil (550580)

Extra Heavy Tomato Puree 1.09 (551620)

Extra Heavy Tomato Puree 1.07 (551770)

Tomato Strips with Basil (551640)

Tuscan Tomato & Herb Pasta Sauce (551660)

Classic Italian Pizza Sauce (551650)

THE BRANDS YOU TRUST FOR QUALITY Only Martin Bros. Delivers

Great food starts with great ingredients.

7Sa-weet! Potato Crusted Whole Grain Alaskan Pollock

Sticks – 1 oz (927880 – 4/5 lb)

Nuggets – 1 oz (927450 – 1/20 lb)

Fillets (927440 – 80/3.6 oz)

Whole Grain Breaded Shrimp Poppers

(927170 – 2/5 lb)

Gluten-Free Potato Crunch Pollock Fillets (927260 – 46/3.6 oz)

Buy More Get More Cherry Frudel (940540 – 72/2.29 oz)

Apple Frudel (940550 – 72/2.29 oz)

Mini Cinnis (950590 – 72/2.29 oz)

Cinnamon Rush Mini French Toast

(995630 – 72/2.64 oz)

Triple Berry Blast Mini French Toast

(995640 – 72/2.64 oz)

Maple Burst’n Mini Pancakes (998480 – 72/3.53 oz)

Strawberry Splash Mini Pancakes (998490 – 72/3.53 oz)

Blueberry Bash Mini Waffles

(998500 – 72/2.47 oz)

Maple Madness Mini Waffles

(998518 – 72/2.47 oz)

A La Carte Solutions

NEW Simply Chex Xtreme Habañero Lime

(741370 – 60/.92 oz)

Plus many more qualifying items!

Offers valid through

4/30/2015

S C H O O L S

1. CN labeled products are main dish products that contribute meat/meat alternate components to the meal pattern.

2. An ounce equivalent grain may be listed on a CN label if it is contributed in the product.

3. The CN label’s purpose is to easily identify the serving size and meal component contribution of the food product.

4. There are no requirements for schools to serve CN labeled products.

5. There are no requirements for manufacturers to CN label their products.

6. A CN labeled product is not nutritionally superior to a non-CN labeled product.

7. According to the USDA, inspectors cannot accept CN labels that come from marketing materials such as websites, flyers or point of sale materials. The only acceptable form we are aware of is the label that comes on the box. If a product is CN labeled, then it is required to be on the box.

Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

MEAT AND MEAT ALTERNATES include meat, poultry, fish, cheese, yogurt, dry beans and peas, whole eggs, alternate protein products, peanut butter or other nut or seed butters and nuts and seeds.

MEAL PATTERNS give guidance on the minimum number of components and amounts of food which must be served as part of a reimbursable meal.

OUNCE EQUIVALENT GRAIN is a way to simplify grain needs. In general, one slice of bread, one ounce of ready-to-eat cereal or a half cup of cooked rice, cooked pasta or cooked cereal can be considered one ounce equivalent from the grains group.

(CN) FACTSCN LABELED FEATURE ITEMS

K-12 REBATES

SAVE UP TO $3.00 CASE

Sa-weet! Potato Crusted Whole Grain Alaskan Fillet

(927440)

Gluten-Free Potato Crunch Fillets(927260)

CHILD NUTRITION

WHAT ARE...?

SAVE UP TO $3.00 CASE

&hire train

Tips to

for SuccessChristy Edwards, RDN, CD, Martin Bros. Wisconsin Marketing Dietitian

Hiring the right employee for your Senior Living Community is key to the success of your organization. Each person you hire should bring value toward your company mission and a true passion for the job.

2 2

33

4 4

1 1

Here are 4 Hiring Tips to help you find the right person:

How engaged is the applicant in the interview? If the applicant isn’t engaged in the interview, chances are he or she will not be engaged when serving residents.

Do you sense a passion for helping seniors and a passion for serving appealing and tasty meals? Passion for the job is very important to look for.

Is there a willingness to learn? An applicant may have 35 years of experience, but is the person excited to learn more? Even if the applicant lacks experience, if he or she is engaged, positive and looking to learn more, that might outweigh the experience.

How do you think the applicant might take criticism? Being able to handle criticism and learn from it is an important trait to look for in a potential employee.

Here are 4 Training Tips to help you keep the right person:

A new employee needs to feel connected and engaged right from the start. Give the employee a chance to hear and experience the overall functioning, vision and mission of the community.

Connect the new employee with others. Introduce him or her to staff members and residents. Consider a welcome lunch or other opportunities for the new hire to meet others. Set him or her up with a mentor.

Set expectations. Review the job description, responsibilities and performance goals. Discuss how performance reviews occur and any reward or recognition programs.

Have a standard training program to make sure all new employees are trained appropriately.

SERVICE YOU DESERVEValue-added tools and legendary customer service.

Complete, Standardized, FREEOver 50 training downloads & videos on 5 different topics!

Check out one of the great resources - a video on Egg Techniques - at www.youtube.com/MartinBrosDist!

1. Sanitation & Food Safety

2. Food Prep

3. Recipes & Food Service

4. Nutrition & Therapeutic Diets

5. Dining

Available to customers on MartinsMart.com.

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

12

&hire train

Tips to

for SuccessChristy Edwards, RDN, CD, Martin Bros. Wisconsin Marketing Dietitian

Hiring the right employee for your Senior Living Community is key to the success of your organization. Each person you hire should bring value toward your company mission and a true passion for the job.

2 2

33

4 4

1 1

Here are 4 Hiring Tips to help you find the right person:

How engaged is the applicant in the interview? If the applicant isn’t engaged in the interview, chances are he or she will not be engaged when serving residents.

Do you sense a passion for helping seniors and a passion for serving appealing and tasty meals? Passion for the job is very important to look for.

Is there a willingness to learn? An applicant may have 35 years of experience, but is the person excited to learn more? Even if the applicant lacks experience, if he or she is engaged, positive and looking to learn more, that might outweigh the experience.

How do you think the applicant might take criticism? Being able to handle criticism and learn from it is an important trait to look for in a potential employee.

Here are 4 Training Tips to help you keep the right person:

A new employee needs to feel connected and engaged right from the start. Give the employee a chance to hear and experience the overall functioning, vision and mission of the community.

Connect the new employee with others. Introduce him or her to staff members and residents. Consider a welcome lunch or other opportunities for the new hire to meet others. Set him or her up with a mentor.

Set expectations. Review the job description, responsibilities and performance goals. Discuss how performance reviews occur and any reward or recognition programs.

Have a standard training program to make sure all new employees are trained appropriately.

SERVICE YOU DESERVEValue-added tools and legendary customer service.

Complete, Standardized, FREEOver 50 training downloads & videos on 5 different topics!

Check out one of the great resources - a video on Egg Techniques - at www.youtube.com/MartinBrosDist!

1. Sanitation & Food Safety

2. Food Prep

3. Recipes & Food Service

4. Nutrition & Therapeutic Diets

5. Dining

Available to customers on MartinsMart.com.

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

1 HANDLING

2 WASHING

3 RINSING

4 STORING

EQUIPMENTANDSUPPLIES

Trusted Brand Feature: Oneida

STAGES & TIPSto keep flatware flawless4

Your fine silver plate and stainless flatware and hollowware will give you extra-long service and will always look great when properly cared for during the four stages of use and care. Following are some tips for each of the stages.

Always rinse clean metalware in water that’s at least 180º.

Consider adding a wetting agent to the rinse to prevent minerals in the waterfrom staining your metalware.

Utilize a softener if you have very hard water. A high chloride content in the water can be damaging.

Always make sure your metalware is clean and dry before storing to avoid corrosion and oxidation marks.

Use perforated cylinders in a portable rack to transport, wash and dispense flatware.

Sort flatware tines, bowls and blades down when flatware is transported and washed in the same cylinder. This prevents contamination when the items are removed for setting tables. Sort up when using a system where the flatware is transferred from a cleaning cylinder to a storage cylinder by inversion.

Separate flatware, holloware and china in bus trays.

Remove all remnants of food from metalware immediately after use.

Avoid using steel wool or metal scrapers.

Always separate flatware and holloware for pre-soaking and use a plastic or stainless steel pan, never aluminum.

Pre-soak and wash metalware immediately after its removal from the table. Do not leave metalware in the pre-soak solution for more than 20 minutes before it is washed. Change the pre-soak solution after two or three cycles of use. Chemicals accumulate in the pre-soak and may cause harm.

Do not use a pre-soak solution containing acidic silver de-tarnishing agents, including chlorides, bromides or iodides, as these products cause severe corrosion.

Always wash metalware in hot water and make sure to use a cleaning agent free of abrasive or corrosive qualities that may damage your metalware.

Load washing machine with the openings of hollow pieces facing down.

Avoid low-temperature dishwashing. It is not suited for metalware.

Delco Windsor IIIPlain. Practical. Precise.Clean lines and smooth handle design. (Dinner Fork – 228820 – 36/each; Dinner Knife – 228750 - 36/eachTeaspoon – 228840 – 36/each)

PrimaGraceful. Versatile. Economical.Delicate beaded border with gently rounded handles. (Dinner Fork – 292011 – 36/each; Dinner Knife – 292010 – 36/each; Teaspoon – 292012 – 36/each)

Melinda IIIAffordable. Attractive. All-purpose.A petite design featuring graceful scrolls and petals on a traditional shape. (Dinner Fork – 229242 – 36/each; Dinner Knife – 229221 – 36/each; Teaspoon – 229232 – 36/each)

8-Compartment Flatware Basket Two baskets fit full-size open rack. Baskets nest within their families for compact storage. (283325 – 1/each)

8-Compartment Cylinder Rack Heavy duty and long wearing. (280330 – 1/each)

Silverware Soak System Box with drain holes nests into soaking pan for pre-cleaning. Safely keeps hands away from harsh chemicals and sharp knives. System includes drain box, bus box and cover. (287114 – 1/each)

Delco Dominion IIIValue. Versatility. Durability.A pair of incised lines narrow and taper at the shaft, dividing the petite handle into three segments. (Dinner Fork – 229873 – 36/each; Dinner Knife – 90381399 - 36/each; Teaspoon – 229871 – 36/each)

FLAWLESS FLATWARE & SUPPLIES

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Remove more dust, dirt and microbes.

Microfiber Cloths

Glass/Mirror – Blue Scratch-free, lint-free cleaning of glass, mirrors & chrome. (093143 – 1/16x16 inch – Mfr# Q630-00BL)

Light Commercial – Green 99.9% removal of microbes. 100 launderings with bleach (bleach safe). Superior cleaning performance. (020598 – 24/12x12 inch – Mfr# 1820578)

*Other colors available by special order

Clorox Healthcare® Bleach Germicidal Wipes

(019810 - 6/70 ct)

Kill C. difficile Spores in 3 Minutes – fastest contact time available*

Kill 51 Microorganisms in 3 Minutes or Less• 30 second kill times on 30 bacteria• 30 seconds to 1 minute on 14 viruses• 1 minute on norovirus• 3 minutes on C. difficile spores, TB and fungi

Gentle, odor-masking formula

Safe on surfaces

*Based on EPA Master Label as of 7/2012.

MEDICATION MANAGEMENT &RECONCILIATION:Not Just a Drug List

Justin Rash, PharmD, CGP, Martin Health Services

Skin Care Cream Lotion (040740 – 24/8.5 oz)(040770 – 4/1 gal)

Vanilla Bean Cream Lotion (040880 – 24/8.5 oz)(040900 – 4/1 gal)

Melon Breeze ConditioningShampoo & Body Wash

(040720 – 24/8.5 oz)(040730 – 4/1 gal)

While medications are important for the treatment of patients, many can have adverse effects if mismanaged. Some of these effects can be serious enough to lead to hospitalizations. Therefore, it is especially important to understand how to properly manage patients’ medication regimens.

One of the times patients are most vulnerable to medication mismanagement is during transitions of care. It is during this time that we must have a robust medication reconciliation process in place in order to avoid potential adverse effects.

The medication reconciliation process is often defined in the following 5 steps:1. Develop a list of current medications.2. Develop a list of medications to be prescribed.3. Compare the medications on the two lists.4. Make clinical decisions based on the comparison.5. Communicate the new list to appropriate caregivers and to the patient.

Many health systems utilize clinical pharmacists in the medication reconciliation process, and there are numerous studies demonstrating improved outcomes when utilizing pharmacists versus other health care professionals. However, hiring a clinical pharmacist may not be feasible for some long term care facilities. Instead, facilities might look to engage their pharmacy providers.

Making the medication reconciliation process a priority in your facility and engaging your pharmacy provider can be an important step to improving the lives of patients and residents.

Recovery Crème (040818 – 12/4 oz)(040830 – 6/32 oz)

LEARN MORE WITH OUR WHITE PAPER :Download it today at: info.martinsnet.com/medmanagement

SkincareProducts

For Winter

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

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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

High Liner GUINNESS® Battered Cod Tenders 1-2 oz (927890 – 1/10 lb)

Trident Alaskan Whitefish Burger 3.2 oz (928290 – 1/10 lb)

King & Prince Mrs. Friday’s® Crispy Southern Flounder (928330 – 4/2.5 lb)

High Liner GUINNESS®Battered Shrimp 26-30 ct (927930 – 1/10 lb)

King & Prince Mrs. Friday’s® Tavern Battered Jambalaya Fritters

(928310 – 4/2.5 lb)

Trident Seafusions™ Crunchy Potato Alaskan Cod Bites (928280 – 1/10 lb)

King & Prince Mrs. Friday’s® Cornmeal Battered Lobster & Seafood Pups (928320 – 4/2.5 lb)

Trident Seafusions™ Spicy Sriracha Alaskan Cod Bites (928270 – 1/10 lb)

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#MBMustHaves

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LENT REBATES FEATURE REBATES

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Tyson Breakout Breakfast Rebate Up to $700

General Mills RebatesGold Medal® Mixes, Pillsbury® Frozen Baked Goods,

Pillsbury® Biscuits, Yoplait® Parfait Pro® Yogurt Up to $8/Case

Sara Lee RebatesNew Products, Healthy Halo, All-Day Eating,

Sophisticated Flavor Combinations Up to $10/Case

P&G Professional RebatesTide®, Comet®, Dawn®, Mr. Clean® Magic Eraser

Up to $300 on Each Brand

King & Prince Reel Them In Rebate Up to $500

King & Prince Mrs. Friday’s® Small Plates/Bar Bites™ Buy 2 Cases, Second Is Free Big Deal Rebate

NEW Tavern Battered Jambalaya Fritters (928310) NEW Cornmeal Battered Lobster & Seafood Pups (928320)

NEW Crispy Southern Flounder (928330)

Trident RebatesBuy 2 Cases, Get 1 Free & Save $5/Case

NEW Seafusions™ Bites (928280 & 928270) NEW Alaskan Whitefish Burger (928290)

High Liner Seafood Season RebatesUp to $5/Case

Cuisine Innovations RebatesUp to $2,100

Aqua Star Peeled & Deveined Tail-On Shrimp 13-15 ct (924428 – 5/2 lb)

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

McCormick Old Bay® Seasoning (473001 – 1/24 oz)

High Liner Viking Sa-weet! Potato Crusted™ Whole Grain Alaskan Pollock Fillets (927440 – 80/3.6 lb)

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