4 Allergen Tips | P.6 Rise of Single Serve | P.16

2015 • ISSUE 3

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

Trendy Breakfast All-Day Ideas

Breakfast • made simple.Lure customers in with this innovative breakfast idea that combines all of the flavors and textures of traditional breakfast in a new and flavorful way!

standout

Hashbrown StackPREP 25 MIN. • COOK 10 MIN. • YIELD 62, SERVINGS

INGREDIENTS DIRECTIONS

1 pkg Golden Grill® Hashbrown Potatoes, prepared

1. Prepare Golden Grill® Hashbrown Potatoes according to package directions.

2. Portion out scrambled eggs in 1⁄2-cup piles on a parchment lined sheet pan. Top with 1⁄4-cup shredded cheese and bake at 350̊ F until cheese is melted. Hold warm for service.

3. To serve, place 1⁄2-cup cooled hashbrowns on serving plate and top with sausage patty and scrambled eggs.

2 gal Scrambled eggs

62 each Breakfast sausage patties (3 oz) cooked

16 cup Cheddar cheese, shredded

AVG. COST/ SERVING

SUGGESTED MENU PRICE

PROFIT*/ SERVING

$0.62 $3.49 $2.87Add to Your Menu!

* Assumes a 1⁄2-cup serving of hashbrowns topped with sausage and scrambled eggs.

Basic American Foods™ is a trademark and Golden Grill® and Redi-Shred® are registered trademarks of Basic American Foods.

™

Golden Grill® Premium Russet HashbrownsSKU 10084 * Martin Bros #603050 6/40.5 oz. cartons • 432, half-cup servings per case

Golden Grill® HashbrownsSKU 91291 * Martin Bros #602550 6/37.5 oz. cartons • 372, half-cup servings per case

Golden Grill® Redi-Shred® HashbrownsSKU 71341 * Martin Bros #602680 6/2.5 lb. cartons • 330, half-cup servings per case

OPERATIONAL ADVANTAGES OVER FROZEN HASHBROWNSGrills 3X Faster Frees up grill space

3X More Servings per Case Improves storage and handling efficiency

Convenient Dry Storage Uses no freezer space

50% Less Shrink on the Grill Higher yield, more servings

S

EquipmEntandsuppliEs

Krystle Kettman, Martin Bros. Dish! Managing Editor

ingle serve food options continue to be a popular trend in retail as well as in foodservice. Single serve is convenient. It’s ready for on the go, and it’s already portioned for those that want portion control without having to portion it themselves.

Recently, the hottest single serve trend has been in coffee. Many homes and offices, for instance, have added a single serve coffeemaker to their collection of kitchen appliances. This trend is now growing into foodservice, as well, with new focus markets including healthcare facilities and college campuses.

The single serve trend will undoubtedly continue to see growth as more and more brewing options arise and more and more people see increasing value.

riSe of Single Serve

Single Serve Coffee SyStem• Leading hotel in-room coffee system• Convenient, sanitary and consistently great cup of coffee• 10 oz serving size• 100% Arabica coffee • No waste, no clean up

Cv1® Coffeemaker (700510 – 1/each)

Coffee filter Packsgourmet french roast (701600 – 1/84 ct)

gourmet french roast Decaffeinated (701610 – 1/84 ct)

french vanilla flavored gourmet (701620 – 1/84 ct)

Single Serve Juice

8/15.2 oz

Coolers available!

Strawberry Banana (723650)

Protein Zone (723680)

mighty mango (723660)

green machine

(723670)

Single Serve Juice

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6

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MEDICAL SUPPLIESIdentifying Patients’ Needs

EQUIPMENT & SUPPLIES Rise of Single Serve

SCHOOLS6 Breakfast Ideas

HEALTH & WELLNESS4 Allergen Tips

SENIOR LIVING10 Ideas to Delight the Senses

1 INGREDIENT 3 WAYS General Mills Pillsbury Southern Style Biscuit Dough

CULINARY CONCEPTS Winning at Breakfast

HOT DISH! Easter Specials

16Rise of Single Serve

11“Tweet-Worthy” Breakfast

6Allergen Tips

5Breakfast, Brunch & Buffet Biscuits

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, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

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, Bill Pendry

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

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

Let Your Menu Shine!The breakfast category continues to grow, and the definition of breakfast continues to change. Breakfast is still seen by many as the most important meal of the day, while others see it as something that should be available all day. Brunch and buffet are still great options, especially for the Easter & Mother’s Day holiday season. Check out some of our pin- and tweet-worthy ideas to help you capitalize on the trends!

Krystle KettmanMANAGING EDITOR

DENVER HASH BROWN CUPS4 cups Lamb’s Supreme® Hash Browns (960310)1 Tbsp Butter, melted2 each Egg WhitesAs needed SaltAs needed PepperAs needed Butter, soft6 each Large Eggs1/2 tsp Unsalted Butter (995090)1/2 each Small Red Onion, diced1 each Small Red Pepper, diced4 oz Farmland Diced Ham (915190)3 oz Shredded Cheddar Cheese

CRAB CAKE BREAKFAST SANDWICH

Trusted Brand Feature:

Top Breakfast FoodsThe top breakfast foods vary by segment, with breakfast sandwiches topping the list overall; breakfast platters, pancakes, omelets and French toast round out the top five.

Convenience TipWith active lifestyles and consumers continuously pressed for time, breakfast foods on the go are an important part of success in the breakfast market.

Generation DifferencesDid you know that different generations view breakfast differently? Baby boomers view breakfast as the most important meal of the day. Millennials, however, view it as a type of food that should be available at any time, and they frequently skip breakfast. Generation X sees breakfast as a meal to be eaten on the run.

Winning at Breakfast

Lamb’s Supreme® Shredded Hash Browns - IQF

(960310-6/3lb)

Toss first 3 ingredients together. Season with salt and pepper. Generously butter 6 large muffin cups. Press 1/2 cup of the mixture into bottom and up sides of muffin cup. Bake at 475°F for 15 minutes. Remove from oven. In nonstick pan, melt butter. Add onion, pepper and ham. Cook for 6 minutes or until soft. Season with salt and pepper. Divide into potato-lined muffin cups and top with cheese. Bake 2 minutes. Remove from oven and crack one egg into each cup. Season with salt and pepper. Place back in the oven for 8-10 minutes or until egg white is just set. Remove from oven and then from muffin tin.

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

2

SELL AT $9.99POTENTIAL PROFIT* $6.92

COST $3.07

SELL AT $8.99POTENTIAL PROFIT* $5.53

COST $3.46

CHICKEN ASPARAGUS CREPES WITH STRAWBERRY YOGURT SAUCE

3 oz Wayne Farms Platinum Harvest Boneless Skinless Marinated Chicken Breast (977440) As needed Salt As needed Pepper 6 each Wholesale Asparagus Spears (360050; 360090) 2 each Crepe Shells (955010), warmed 3 oz General Mills Yoplait ParfaitPro Low Fat Strawberry Yogurt (904750), warmed 1/2 cup Fruit Mix (965260)

Season chicken with salt and pepper; grill until cooked to 165°F; thinly slice. Grill or steam asparagus. Fill warmed crepes with chicken and asparagus; roll, handling gently. Drizzle warmed yogurt over crepes. Serve with side of fruit mix.

CRAB BENEDICT 1 each English Muffin (983170) 2 oz The Fish Guys Blue Special Crab Meat (371890) As needed McCormick Grill Mates Seafood Seasoning (472021) 2 each Large Eggs (380148; 380130; 380120) As needed Custom Culinary Whisk & Serve Hollandaise Sauce Mix (501800), prepared 1 tsp C.H. Robinson Green Onion (361010), diced

Split and toast English muffin. Lightly season crab meat; warm; place on English muffin. Poach eggs; place on top of seasoned crab meat. Spoon prepared hollandaise sauce over eggs. Garnish with diced green onion. Serve with a side.

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

THEFISH GUYS

Toss first 3 ingredients together. Season with salt and pepper. Generously butter 6 large muffin cups. Press 1/2 cup of the mixture into bottom and up sides of muffin cup. Bake at 475°F for 15 minutes. Remove from oven. In nonstick pan, melt butter. Add onion, pepper and ham. Cook for 6 minutes or until soft. Season with salt and pepper. Divide into potato-lined muffin cups and top with cheese. Bake 2 minutes. Remove from oven and crack one egg into each cup. Season with salt and pepper. Place back in the oven for 8-10 minutes or until egg white is just set. Remove from oven and then from muffin tin.

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

2015 ISSUE 03 3

THEFISH GUYS

LIQUID EGGS WITH ESL®

Don’t let the prep hassles, safety concerns and shelf life of shell eggs hold you back. · Easy storing and pouring · Pasteurized for safety · Extended shelf life (ESL®)

Liquid Egg Product with Citric Acid ESL® (975098)

Buttermilk Blend ESL® (975108)

12/2 lb

SMOKED SALMON STRATA SERVINGS: 12

8 slices Rotella’s Open Top Dinner Bread (989798), diced 12 oz The Fish Guys Smoked Salmon (371020) 36-48 each Bix Baby Spinach (361175) 1 cup UniPro Shredded Cheddar Cheese (900868) 9 each Large Eggs (380148; 380130; 380120) 3 cups Milk 1 tsp McCormick Ground Mustard (472381) As needed Salt As needed Pepper

Preheat oven to 375°F. In 12 jumbo muffin cups, divide diced bread, salmon, spinach and cheese. In bowl, mix eggs, milk, mustard, salt and pepper; pour into muffin cups. Bake for 20-30 minutes (will puff and then fall). A great buffet item, or plate with a side.

BRANDS YOU TRUSTDelivering the brands you know and love.

SELL AT $5.99POTENTIAL PROFIT* $4.43

COST $1.56

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

BRUNCH FLATBISCUIT SANDWICH

BUFFET TOPPED BISCUIT STICKS & BISCUITS

3

2

BREAKFAST INDIVIDUAL BACON & SAUSAGE BISCUIT QUICHE

1

SELL AT $4.99POTENTIAL PROFIT* $3.78

COST $1.21

SELL AT $8.99POTENTIAL PROFIT* $6.29

COST $2.70

WAYS

Center Piece® Bacon–Fully Cooked

(931220)

Choice Cap Off Inside Round Beef

(902970)

Lawry’s® Pepper Supreme®

(473101)

Skinless SausageLinks–Fully Cooked

(914800)

Pillsbury Southern Style Biscuit Dough (983640 – 120/2.2 oz)

DirectionsFor sticks: Cut biscuits in half. Roll into sticks. For sticks or biscuits: Lightly spray with water. Roll into or top with any mixture of seasoning, garlic, pepper, salt, crispy bacon pieces, shredded or grated cheese, etc.

1 INGREDIENT • 3 WAYS

2015 ISSUE 03 5

Allergen Tips

ALLERGEN-FRIENDLY ITEMS

There’s no doubt about it. Allergies are on the rise. Therefore, we must prepare staff to handle allergen questions and issues. Here are four tips to help empower your staff to handle allergens as well as help your facility cater to people with allergies.

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

Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

BIG 8 ALLERGEN KNOWLEDGEKnow “the big eight” allergens, which are milk, tree nuts, peanuts, soy, wheat, fish, shellfish and eggs, and know the symptoms that may occur due to a reaction from them. Symptoms may include but are not limited to: hives, swelling, itching, tingling, vomiting, diarrhea, throat tightness, coughing, wheezing, sneezing, runny nose and cardiac arrest.

LABEL INVESTIGATIONRead the labels on your cases to find out which allergies are present or potentially present in your food. If you’re looking for allergen-free foods, Martin Bros.’ customer website (www.martinsmart.com) and many manufacturer websites give you the ability to search for and find lists of allergen-free items. All information is maintained by the manufacturers. It is also important to regularly review your products, as manufacturer formulations and production locations can change without notice at any given time. It does help, however, that ingredient labels have improved greatly in just the past few years with new legislation requiring “the big eight” allergens to be claimed on the food label. If an item has or could have one or more of “the big eight” allergens, at the end of the ingredient statement, it should state that the product contains or may contain that or those allergen(s).

KITCHEN PREPARATIONCross-contamination is the biggest concern in regards to food safety when we address food allergies. Consider a separate area of the kitchen to prepare non-allergen items. Invest in allergen equipment and supplies, which are usually purple in color. The purple color is designed to color-code and alert kitchen staff to follow special food allergen prep procedures.

CUSTOMER REASSURANCEReassure customers that you can meet their needs. Promote that you can meet their needs in many different ways, including online. Many review sites include searches for restaurants that are gluten-free friendly, for instance. Many people with allergies are either leery of dining out or savvy about finding places that can safely serve them. So, if you’re allergen-friendly, make sure you get the word out.

Food AllergyThe National Institute for Allergy and Infectious Disease (NIAID) definition:“A food allergy is defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.”

Saf-T-Zone™ Cutting Board(264696 - 1/12x18)

UPCOMING WEBINAR

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

Apr

8

Allergens: What Foodservice Workers Should KnowKaren Chowdhury, National Pasteurized Eggs1:30 PM - 2:30 PMJoin us for a discussion on what every foodservice worker should know about allergens. Approved for one general hour of continuing education for Certified Dietary Managers.

Sani-Safe® 10 in Cook’s Knife (264639)

Sani-Safe® 8 in Cook’s Knife (264638)

Sani-Safe® 6 in Narrow Boning Knife

(264637)

Sani-Safe® 3-1/4 in Cook’s Style Paring Knife

(264636)

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1

3

4

6

Easter SpecialsHOT DISH!

Hearty Chicken Pasta SaladGet the recipe at:martinsnet.com/recipes

or scan here!

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

CENTER OF THE PLATE & MORE

927410 King & Prince Crab Cake Gourmet 3 oz 4/2.5 lb

928320 King & Prince Lobster Pup 4/2.5 lb

928340 Aqua Star Shrimp P&D 16-20 Raw White Tail-On 5/2 lb

928350 Aqua Star Shrimp P&D 21-25 Raw White Tail-On 5/2 lb

999950 Hormel Bacon “1” 18-22 Style FC 2/144 slice

915210 Farmland Bacon 18-22 Slab Slice Bronze Medal 1/15 lb

914448 Jimmy Dean Sausage Link Maple Syrup FC 200/.8 oz

912190 Farmland Sausage Patty 1.5 oz FC 1/10 lb

910280 Farmland Pork Leg Steamship Duroc 1/30 lb

928100 Farmland Pork Rib Prime Rack Duroc 3/6 lb

914720 Farmland Ham Boneless Menu Pride Flat Bronze Medal 2/9-11 lb

926570 Cloverdale Ham Pit Boneless Hickory Smoked 2/14-15 lb

926970 Broadleaf Lamb Rib Racks Frenched 16-18 14/2 ct

934360 Greater Omaha Beef Inside Round Choice 1/4 Trim 3/18 & up

910780 Hillshire Beef Pot Roast Choice FC 1/10 lb

931270 Hillshire Ham Hearthstone 2/9 lb

978600 Hillshire Ham Farmhouse 1/12 lb ave

973970 Sara Lee Turkey Breast Boneless Foil Wrap 2/8-9 lb

933110 Gold N Plump Chicken 8 pc Marinated Fresh 12/3 lb ave

977460 Wayne Farms Chicken Breast Boneless Skinless IF 32/5 oz

908000 Custom Culinary Soup Base Chicken Gold Label 6/1 lb

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

PASTA CARBONARA

Recipes for Easter Specials available at: www.martinsnet.com/recipes

PINEAPPLE MANGO HAM

Farmland Silver Medal Smoked Pit Ham (915080 – 2/13-16 lb)

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

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

H O T D I S H !

927410 King & Prince Crab Cake Gourmet 3 oz 4/2.5 lb

928320 King & Prince Lobster Pup 4/2.5 lb

928340 Aqua Star Shrimp P&D 16-20 Raw White Tail-On 5/2 lb

928350 Aqua Star Shrimp P&D 21-25 Raw White Tail-On 5/2 lb

999950 Hormel Bacon “1” 18-22 Style FC 2/144 slice

915210 Farmland Bacon 18-22 Slab Slice Bronze Medal 1/15 lb

914448 Jimmy Dean Sausage Link Maple Syrup FC 200/.8 oz

912190 Farmland Sausage Patty 1.5 oz FC 1/10 lb

910280 Farmland Pork Leg Steamship Duroc 1/30 lb

928100 Farmland Pork Rib Prime Rack Duroc 3/6 lb

914720 Farmland Ham Boneless Menu Pride Flat Bronze Medal 2/9-11 lb

926570 Cloverdale Ham Pit Boneless Hickory Smoked 2/14-15 lb

926970 Broadleaf Lamb Rib Racks Frenched 16-18 14/2 ct

934360 Greater Omaha Beef Inside Round Choice 1/4 Trim 3/18 & up

910780 Hillshire Beef Pot Roast Choice FC 1/10 lb

931270 Hillshire Ham Hearthstone 2/9 lb

978600 Hillshire Ham Farmhouse 1/12 lb ave

973970 Sara Lee Turkey Breast Boneless Foil Wrap 2/8-9 lb

933110 Gold N Plump Chicken 8 pc Marinated Fresh 12/3 lb ave

977460 Wayne Farms Chicken Breast Boneless Skinless IF 32/5 oz

908000 Custom Culinary Soup Base Chicken Gold Label 6/1 lb

SIDES

909200 UniPro Cheese Cubes Cheddar/Pepper Jack/Swiss 3/5 lb

905142 Mrs. Gerry’s Salad Pasta Summer Fresh 2/5 lb

905330 Mrs. Gerry’s Salad Three Bean 2/5 lb

480750 AIPC Pasta Penne Rigate 2/10 lb

480910 AIPC Pasta Cavatappi 2/10 lb

402460 General Mills Cornbread Mix Honey 6/5 lb

983640 General Mills Biscuit Dough Southern Style 120/2.2 oz

361880 Wholesale Potato Yukon Gold A Size 1/50 lb

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

962550 Norpac Corn Cut Candy White & Yellow 12/2.5 lb

999880 Norpac Sunshine Carrots 6/4 lb

962590 Norpac Vegetable Mix Chalet Garlic Butter 6/2 lb

962700 Norpac Vegetable Mix Pacific Blend 6/4 lb

986890 Rotella’s Roll Dinner Assorted 8/12 ct

993800 Sister Schubert’s Roll Dinner Yeast Par-Baked 120/1.5 oz

996238 Ventura Spread Pride/Life TFF 600/5 gram

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

PASTA CARBONARA

DUCHESS POTATOES

CHEESY POTATO CASSEROLE

PARMESAN GARLIC CAESAR SALAD

2-1/2 lb Wholesale Yukon Gold Potatoes 1/4 cup Heavy Cream4 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.

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

Contact your sales representative or email c&corders@martinsnet.com with account number, item number(s) and quantity. Orders received prior to 2:00 pm will be delivered with your next order — as early as next day!

MB Food Market Orders

H O T D I S H !

DESSERTS & EXTRAS

712910 Tuf Pudding Bread Mix 8/20.32 oz

982050 Dianne’s Cheesecake Mini Assorted 105/1.25 oz

995880 Father’s Table Cake Roll Strawberry Filling 12/18 oz

998150 Sara Lee Cake Carrot 2/76 oz/14 cut

992130 Sara Lee Cake Mini Hot Fudge 24/2.8 oz

982680 Sara Lee Bar Variety Pack 4/trays Lemon Lover’s, Blondie, Ultimate Brownie, Strawberry Swirl Cheesecake

980830 Sara Lee Pie Strawberry Cream 6/10 in

999040 Sara Lee Pie Blueberry With Lemon Meringue 4/10 in/10 cut

995488 Sara Lee Pie Red Velvet With Cream Cheese Mousse & Dark Chocolate Ganache 4/41 oz

995498 Sara Lee Pie Banana Crème With Dark Chocolate Ganache 4/45 oz

999030 Sara Lee Pie Apple With Salted Caramel 6/10 in/8 cut

999050 Sara Lee Pie Cherry With Chocolate Ganache 4/10 in/8 cut

999060 Sara Lee Pie Chocolate Mousse With Caramel 4/10 in/10 cut

995478 Sara Lee Pie Salted Caramel With Chocolate Peanut Butter Cluster 4/47 oz

995508 Sara Lee Pie Key Lime With Mango Passion Fruit 4/47 oz

995518 Sara Lee Pie Banana Cream No Sugar Added 6/68 oz

995528 Sara Lee Pie Lemon Meringue No Sugar Added 4/35 oz

965090 Norpac Fruit Blend Oregon Berry 1/10 lb Strawberries, Blackberries, Blueberries, Raspberries

965200 Norpac Fruit Blend Sunrise IQF 2/5 lb Peaches, Strawberries, Honeydew, Pineapple, Blueberries

377618 Produce Strawberries Clam Shell 8/1 lb

771350 Lyons Sauce Assorted Designer 12/16 oz

771460 Lyons Sauce Blackberry Designer 12/16 oz

DISPOSABLES

804840 Hoffmaster Combo Pack Easter With Napkin Band 1/200 ct

899174 Food Market White Cross Centerpiece 1/14 in

899936 Food Market Bunny’s Gift Luncheon Napkin 18/13x13 in

899937 Food Market Bunny’s Gift Cocktail Napkin 18x10x10 in

WH

ILE SUPPIES LA

ST

Cranberry Orange Cornbread French ToastGet the recipe at:martinsnet.com/recipes

Apple Pecan Monkey BreadGet the recipe at:martinsnet.com/recipes

or scan here!

or scan here!

National School Breakfast Week 2015: March 2-6The School Nutrition Association reminds us that eating a nutritious breakfast helps students achieve success in the classroom and beyond.

Martin Bros. is taking this opportunity to highlight breakfast ideas that can be incorporated throughout your menu this month and all year long.

Get free tools, resources and much more from the School Nutrition Association:

schoolnutrition.org/SBW2015

S C H O O L S

Many understand the benefits of breakfast and the impact it can have on students’ success in the classroom. Still, most students struggle to consume breakfast on a daily basis. However, there are answers! Today, more than ever, breakfast is everywhere! Consider marketing some of your choices as grab ‘n go or for breakfast in the classroom to get in on the craze of breakfast anytime and anywhere!

Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

6 “TWEET-WORTHY” IDEAS FOR K-12 BREAKFAST

CINNAMON WHOLE GRAIN-RICH TOASTY BISCUITSA simple cinnamon butter baked-on topping turns plain biscuits into spectacular, flaky breakfast treats.

1/2 cup Butter, unsalted, softened1/2 cup Sugar2 Tbsp McCormick Ground Cinnamon (472248; 472251)

1 tray General Mills Pillsbury™ ZT Whole Grain Mini Baked Biscuits (999180), thawed

Remove plastic overwrap from thawed biscuits. Place biscuit tray on parchment-lined half sheet pan. Microwave butter for 20 seconds. In small bowl, mix butter, sugar and cinnamon together. Spread butter mixture evenly over biscuits using an offset spatula. Bake at 375°F for 6-12 minutes. Makes 35 servings (1 oz each).

BETTER THAN THE SNOOZE BUTTON SMOOTHIES A cherry-chocolate pairing. Great for serving after the clocks spring forward!

10 cups Canned Cherries, drained 1/4 cup Cocoa Powder 1 bag General Mills Yoplait® ParfaitPro® Lowfat Vanilla Yogurt (904760)

Chill drained fruit several hours or overnight under refrigeration. Place fruit in large-capacity blender or prepare in batches. 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 puree, cocoa and yogurt together in large mixing bowl until smooth. Portion into serving cups; cover. Serve chilled. May be refrigerated overnight.

HERE ARE FOUR PRODUCT IDEAS AND TWO BONUS RECIPE IDEAS WORTH TWEETING ABOUT!

Beacon Street Café™ Breakfast Pizza Sliders (999500 – 144/1.27 oz)

Topped with turkey sausage, egg and cheese. Simple freezer to oven preparation. Individually wrapped two per pack.

Pillsbury™ Mini Bagels with Creamy Cheese A twist on a kid favorite! Individually wrapped. Strawberry (964000 – 72/2.43 oz)

Cinnamon (963990 – 72/2.43 oz)

Rice Krispies Treats® Made With Whole Grain (413718 – 80/1.41 oz)

Satisfy students’ craving for the creamy, crispy, classic marshmallow square bars they know and love while meeting K-12 school meal requirements.

Nutri-Grain® Cereal BarsReformulated bars make breakfast (and snacks) easy and nutritious.

Blueberry (415400 – 96/1.55 oz)

Strawberry (415410 – 96/1.55 oz)

Apple Cinnamon (415420 – 96/1.55 oz)

1 2

3 4

RECIPES

FOLLOW MARTIN BROS. ON TWITTER!@martinbrosdist 2015 ISSUE 03 11

10 IDEAS TO DELIGHT THE SENSES

Chris Timmons, RD, LDFeatured Guest Author

smell 1. Delight the sense of smell with the

aroma of fresh baked bread, rolls and cookies. Open the kitchen doors after baking to allow the aroma to fill the dining areas.

see 2. Delight the eyes with colorful, seasonal

placemats and flowers of the season.

3. Delight the eyes with well-groomed servers clothed in clean, seasonal wear.

hear 4. Delight the auditory senses with

background music. Be sure to survey tenants about preferences and switch the music with the season.

5. Delight the auditory senses with live entertainment whenever possible.

taste 6. Delight the taste buds with a chilled

juice refresher. Try grapefruit juice with a twist of fresh orange or apple with a twist of berry.

7. Delight the taste buds in the evening or at brunch with some cocktails (both mock-tails and some simple adult beverages). Mimosas (orange juice and champagne), for instance, would be the perfect bunch starter, and a nonalcoholic version can be easily made with lemon-lime soda instead of champagne.

8. Delight the taste buds with appetizers.

9. Delight the taste buds by trying small pans of new recipes and circulating the dining room while tenants are seated before the meal to offer small tastings.

touch 10. Delight the sense of touch

with linen napkins.

The dining process should not only nourish the body but also delight the senses and create an experience for each and every individual. This is especially true since the total time dining and waiting to dine can be up to six hours per day for individuals. In other words, this creates an ideal time to provide a variety of experiences and taste treats for residents!

Bread & Breadstick Dough

White Bread (986100 – 24/18.25 oz)

Vegetable Bread (986180 – 24/18.25 oz)

French Bread (986070 – 24/19.5 oz)

French Breadstick (341507 – 320/1 oz)

Cookie Dough

Strawberry Shortcake (997810 – 200/1.5 oz)

Lemon White Chip (999560 – 180/2 oz)

Small Plate AppetizersKellogg’s Cracker Medley –

Toasteds® (Wheat, Sesame, Buttercrisp), Club®, Town House®,

Keebler® Wheat (410870 – 1/25 sleeve)

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

Sara Lee Hillshire Farm® Little Smokies – Fully Cooked (915030 – 4/3 lb)

Tyson Homestyle Pepper Boneless Wings – Fully Cooked (971380 – 2/5 lb)

Battered Appetizers

Moore’s® Onion Rings – 3/8 in (961268 – 6/2.5 lb)

Anchor® Cheese Sticks (961768 – 6/2.5 lb)

Anchor® Cheese Nuggets (961778 – 6/3 lb)

Anchor® Green Beans (950580 – 4/2 lb)

Golden Crisp® Sweet Corn Nuggets (961780 – 6/2 lb)

Glasses

Embassey Flute Cocktail (90369175 – 12/6 oz)

Vina Flute Cocktail (90406634 – 12/8 oz)

Placemats & Linen-Like Napkins

Seasonal Multipack® Placemats (805000 – 8/125 ct)

White Linen-Like® Napkins – 16x16 in (801200 – 1/1000 ct)

DELIGHTFUL PRODUCTS

Lots of Flavor, No Salt, Great AppealMcCormick quality means using less spice and getting more flavor.

HERE ARE 10 IDEAS TO DELIGHT THE FIVE SENSES AND CREATE MEMORABLE AND PLEASANT EXPERIENCES:

Get great Spice Storage Tips! www.mccormickforchefs.com

SPICES THAT DELIGHT

Salt-Free Seasonings Lawry’s® All Purpose Recipe Blend (472751)

Lawry’s® Citrus Herb (473291)

Lawry’s® Garlic & Herb (475601)

FREE Expandable Spice Rack (347590)

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

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Basics to BrillianceIn honor of Martin Bros.’ 75th Diamond Anniversary, hear how to inspire

brilliance by focusing on the four C’s of a sparkling dining program.

COMPETENCY t CUISINE t CUSTOMER SERVICE t COMPETITIVE ADVANTAGE

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

or contact Julie Halfpop at jhalfpop@martinsnet.com / 515-238-7295

SCHEDULE:

9:30am Registration

10:00am Basics to Brilliance

12:00pm Food, Idea & Product Showcase

3/30 Bettendorf, IA3/31 Decatur, IL4/22 Eau Claire, WI4/23 Owatonna, MN4/29 South Sioux City, NE6/3 Madison, WI6/4 Neenah, WI

GP offers a quality line of soap and sanitizer products to complement our innovative dispensing solutions For tips on how to improve hand hygiene or for more washroom solutions, call your GP professional at 1-866-HELLO GP (435-5647) or visit gppro.com

*Centers for Disease Control and Prevention, www.cdc.gov/flu/protect/habits.htm

enMotion® dispensers are only available through lease from an authorized distributor.

©2015 Georgia-Pacific Professional. All rights reserved. The Georgia-Pacific logo and all trademarks are owned by or licensed to Georgia-Pacific Consumer Products LP.

Proper hand washing and drying is the single most important means of preventing the spread of infection.*Help your customers increase hygiene with enMotion® Automated Touchless Dispensers and Georgia-Pacific® Manual Soap and Sanitizer Dispensers.

FREE TO ATTEND • CEUs AVAILABLE

A SPECIAL NEW SEMINAR FOR HEALTHCARE FOODSERVICE AT

W

IdentifyingPatients’ Needs

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

hat guidelines do you follow when diagnosing and helping patients? When dealing with incontinence, three main steps to follow include evaluation, determining the proper products for the patient and discovering a patient’s unique needs.

1. EVALUATIONFor incontinence needs, evaluation is key to providing effective treatment. Obtain an accurate medical history along with a list of current medications before beginning any treatments, and identify the degree of incontinence to determine effective, targeted treatments.

2. PROPER PRODUCTSFor absorbent hygiene products, determining which product is suited to the wearer’s needs is important. Estimating the needs of the wearer helps with proper fit, but it is also important to accurately estimate the type of incontinence and level of incontinence.

3. UNIQUE NEEDSIn a treatment facility, it’s important to respond to a patient’s unique needs. Set a schedule to check on all people under your care, especially after you’ve initially estimated their needs, and evaluate whether or not the products are the best option for them.

Soaps & Sanitizers Gentle Foam Soap (860830 - 4/1200 mL)

Antimicrobial Foam Soap (860840 - 4/1200 mL)

Foam Sanitizer (860820 - 4/1000 mL)

Dispensers Smoke Color (860800 - 1/each)

Blue Color (860810 - 1/3ach)

Facial Tissues Angel Soft® Premium (812980 - 30/100 ct)

Preference® (870130 - 30/100 ct)

Envision® (810750 - 36/85 ct)

HEALTH & HAND HYGIENE PRODUCTS Advanced Personal Pump Bottle (016560 - 24/2 oz)

Advanced Pump Bottle (024740 - 12/8 oz)

Advanced with Aloe Squeeze Bottle (016790 - 24/4 oz)

FEATURE PRODUCTS

Light Products Prevail® Bladder Control Pad – Moderate (050295 – 9/20 ct)

Moderate Products

Per-fit® Underwear (Medium – 049750 – 4/20 ct; Large – 049760 – 4/18 ct; X-Large – 049780 – 4/14 ct)

Prevail® Super Plus Underwear – 2X-Large (049540 – 4/12 ct)

Heavy Products

Prevail® Breezers360°™ (Size 1 – 050770 – 6/16 ct; Size 2 – 050780 – 4/18 ct; Size 3 – 050790 – 4/15 ct)

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

14

RESTROOMSSinks

SANITARY SEALED™ soap systems

Exits PURELL® dispensers

HIGH TOUCH AREAS Entrances and Exits

PURELL® dispensers and stands

Main Lobbies PURELL® dispensers and stands

Meeting Spaces

PURELL® pump bottles

PURELL® sanitizing wipes

Sinks, Food-Prep Areas, Coffee Stations

SANITARY SEALED™ Soap Systems

PURELL® dispenser

PURELL® sanitizing wipes

Tables

PURELL® pump bottles

CAFETERIAS & BREAK ROOMSSinks and Food-Prep Areas

SANITARY SEALED™ soap systems

PURELL® dispenser

PURELL® sanitizing wipes

Entrances and Exits

PURELL® dispensers and stands

Tables

PURELL® pump bottles

PERSONAL SPACESDesktops

PURELL® pump bottles

PURELL® sanitizing wipes

Personal

PURELL® jelly wraps

ON THE GOCompany Vehicles for Transportation

PURELL® jelly wraps

PURELL® sanitizing wipes

Keep HEALTH at HAND where you need it the most.

© 2014 GOJO Industries, Inc. All rights reserved.

You can make it easy for employees, customers and guests to practice good hand hygiene and virtually stop the spread of germs to hands and surfaces by making GOJO® hand soaps, PURELL® Advanced Hand Sanitizer, and PURELL® 2-in-1 Sanitizing Wipes accessible in high-touch areas.1

• GOJO® and PURELL® Dispensing Systems are easy to service and built to last.

• PURELL® stands can move with the flow of traffic.

• PURELL® 2-in-1 Sanitizing Wipes safely clean surfaces and sanitize hands.

• PURELL® Advanced Hand Sanitizer in convenient pump bottles and jelly wraps go wherever individuals and small groups need germ protection.

1 Dr. Charles Gerba, et al., Univ. of AZ, Hand sanitizer intervention in homes, Aug 2013, Nov 2014

S

EQUIPMENTANDSUPPLIES

Krystle Kettman, Martin Bros. Dish! Managing Editor

ingle serve food options continue to be a popular trend in retail as well as in foodservice. Single serve is convenient. It’s ready for on the go, and it’s already portioned for those that want portion control without having to portion it themselves.

Recently, the hottest single serve trend has been in coffee. Many homes and offices, for instance, have added a single serve coffeemaker to their collection of kitchen appliances. This trend is now growing into foodservice, as well, with new focus markets including healthcare facilities and college campuses.

The single serve trend will undoubtedly continue to see growth as more and more brewing options arise and more and more people see increasing value.

RISE OF SINGLE SERVE

SINGLE SERVE COFFEE SYSTEM• Leading hotel in-room coffee system• Convenient, sanitary and consistently great cup of coffee• 10 oz serving size• 100% Arabica coffee • No waste, no clean up

CV1® Coffeemaker (700510 – 1/each)

Coffee Filter PacksGourmet French Roast (701600 – 1/84 ct)

Gourmet French Roast Decaffeinated (701610 – 1/84 ct)

French Vanilla Flavored Gourmet (701620 – 1/84 ct)

Single Serve Juice

8/15.2 oz

Coolers available!

Strawberry Banana (723650)

Protein Zone (723680)

Mighty Mango (723660)

Green Machine

(723670)

Single Serve Juice

16

EDUCATION & PRODUCT SHOWCASE

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

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

Mar

11Apr

8Allergens: What Foodservice Workers Should Know Karen Chowdury, National Pasteurized Eggs1:30 PM - 2:30 PM

Apr

22

Apr

29

Jun

4

Mar

30

Apr

8

Mar

31

Apr

23

Jun

3

Bettendorf, IA Decatur, IL

Altoona, IACulinary Event, No CEUs Eau Claire, WI

Owatonna, MN

Madison, WI

South Sioux City, NE

Neenah, WI

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.

UPCOMING

Webinars & Events

Every foodservice worker is required to have education on food allergens. Join us for this discussion on what every foodservice worker should know about allergens.

Understand how dysphagia is identified, diagnosed and treated.

For restaurant and healthcare segments.

Apr. 20th – Cedar Falls, IAMay 6th – Sioux City, IAAug. 4th – Osceola, IASep. 12th – Waterloo, IAOct. 28th – Iowa City, IA

Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule, lower costs and much more. $145/student. For all segments.

FOOD SAFETY TRAINING

WEBIN

ARSEVEN

TS

Lamb Weston Lamb’s Supreme® Hash Browns (960310 – 6/3 lb)

General Mills Pillsbury® Mini Bagels with Creamy Cheese – 72/2.43 oz

(Strawberry – 964000; Cinnamon – 963990)

Sara Lee Hillshire Farm® Little Smokies – Fully Cooked

(915030 – 4/3 lb)

General Mills Yoplait® ParfaitPro® Low Fat Strawberry Yogurt (904750 – 6/64 oz)

Kellogg’s Eggo® Bites™ Maple Mini Pancakes (908030 – 72/3.03 oz)

Custom Culinary Whisk & Serve® Hollandaise Sauce Mix (501800 – 4/38 oz)

Rich’s French Breadstick (341507 – 320/1 oz)

General Mills Pillsbury® Southern Style Biscuit Dough (983640 – 120/2.2 oz)

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#MBMustHaves

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FEATURED NEW ITEMS & REBATES

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Original Bent Arm Ale® Sidewinders™ (999590 – 6/4 lb)

$10/Case RebateOffer valid through 6/30/2015.

New Products, Healthy Halo, All-Day Eating, Sophisticated Flavor Combinations

Up to $10/Case RebatesOffers valid through 4/30/2015.

Golden Crisp® Breaded Potato BitesMade with scratch-style shreds and dices of Russet

potato, plus real Wisconsin cheese, with a crisp

coating all in a poppable round bite.

Cheddar (964050 – 4/3 lb)

Jalapeño Cheddar (964040 – 4/3 lb)

Tide®, Comet®, Dawn®, Mr. Clean® Magic Eraser

Up to $300/Brand RebatesOffers valid through 3/31/2015.

McCain Golden Crisp® Battered Sweet Corn Nuggets (961780 – 6/2 lb)

Georgia Pacific Gentle Foam Soap (860830 - 4/1200 mL)

Georgia Pacific Antimicrobial Foam Soap (860840 - 4/1200 mL)

Café Valet CV1® Coffeemaker (700510 – 1/each)

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Cattlemen’s® BBQ Sauces Get your menu on trend with these trendy, flavorful

options!

Chipotle (561760 – 2/1 gal)

Kickin’ Korean™ (561770 – 2/1 gal)

Free Case RebateOffer valid through 6/27/2015.