Sweet Potato Inspiration | 11 Boost Your Success | 14

2015 • ISSUE 4

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

STEAK CLAIMYOUR

COME & TASTE TRENDY NEW ITEMS

4 New Items

4 Trend Ideas

4 Culinary Demonstrations

4 Recipe & Serving Suggestions

4 Item Sampling

Trinity Cocktail Sauce Made With Chef-Ready Trinity Vegetable Puree (572430)

Bent Arm Ale® Beer Battered

Sidewinders™ (999590)

Frank’s®RedHot® Sriracha Chili Sauce

(561710)

Chef Pierre® Key Lime with Mango Passion Fruit Luxe Layers® Pie (995508)

Find more information and register at: info.martinsnet.com/tasteor contact Julie Halfpop at jhalfpop@martinsnet.com / 515-238-7295

4/8 Altoona, IA4/22 Eau Claire, WI4/23 Owatonna, MN4/29 South Sioux City, NE6/3 Madison, WI6/4 Neenah, WI

Don’t miss the chance to mingle with vendor partners and culinary chefs as we take our education and product showcase on the road.

NEW NEWNEW NEW

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

FOR HEALTHCARE

FOR RESTAURANTS & HEALTHCARE

14

4

2

7

12

16

11

EQUIPMENT & SUPPLIESTop 10 Ways to Keep Your Establishment Clean

HEALTH & WELLNESS Sweet Potato Info & Ideas

SCHOOLSNorpac Vegetable Ideas

SENIOR LIVINGTrends

1 INGREDIENT 3 WAYS Greater Omaha Choice Beef

CULINARY CONCEPTS Steak 101 Products & Recipes

HOT DISH! Mother’s Day & Cinco de Mayo Specials 11What’s So Sweet?

14Cleaning to Boost Success

16Senior Living Trends

2Steak 101

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, Roxanne Hassman, Natalea Koehn, Rod Stewart, Vince Barkhoff

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.

Steak Your ClaimClaim your foodservice success, and keep going! Look to incorporate new items throughout your menu. Look to enhance the ambiance and cleanliness of your facility. Look at the trends for your overall industry – restaurant, convenience or retail store, healthcare facility or school. Figure out what you can do to stand out in foodservice. Martin Bros. has a team full of dedicated and experienced individuals who can help. From corporate chefs to product specialists, industry specialists, sales representatives, dieticians and marketing professionals, we’ll help you steak your claim!

Krystle KettmanMANAGING EDITOR

STEAK WITH SWEET TERIYAKI GLAZE & GRILLED PINEAPPLESERVINGS: 1

1 each Greater Omaha Choice Ribeye (902860)3 oz Ken’s Sweet Baby Ray’s® Sweet Teriyaki Wing Sauce & Glaze (561390)1/4 each Wholesale Pineapple (377430), peeled, cored, left in large pieces1/2 cup Lamb Weston Lamb’s Supreme® Roasted Garlic Redskin Mashed Potatoes (349797)3/4 cup Roasted Cauliflower

Grill steak as you would normally until the last 2-3 minutes; brush both sides with half the teriyaki sauce while still grilling. Meanwhile, grill pineapple pieces; cube. To Plate: Plate steak, top with cubed, grilled pineapple and drizzle with remaining teriyaki sauce. Serve with the mashed potatoes, roasted cauliflower and a side salad.

Cooking TipsNo matter what technique you use – grilling, flat top, pan fry or broil – there are a few tips that will make your steak come out great. Here are just a few:• Lightly oil (not butter) the meat or cooking surface. Then, pick your favorite seasoning and season the steak. • Make sure the cooking surface is up to temperature. Medium-high heat will typically give you a nice sear without burning the meat before it’s cooked to your desired temperature.• If you are using a grill and want to get a nice diamond pattern, place the meat on the grates for 1-2 minutes and then turn 45 degrees. Flip when half way cooked. • Before cutting into a steak, let it rest for 2-4 minutes to let the juices redistribute. • Never press or use a weight on the steak when cooking. • Cooking times will vary with thickness, type and temperature of equipment and product used.

Finished TemperaturesRare 120-130°F, red middleMedium Rare 130-135°F, red through center with pink aroundMedium 140-150°F, pink throughout middleMedium Well 150-165°F, hint of pink in middleWell 170+°F, brown throughout but not burnt (You may need to grill over a little lower temperature to achieve well done.)

SELL AT $24.95POTENTIAL PROFIT* $15.29

COST $9.66

Want more tips?Find out everything you need to know about steak from Martin Bros. Chef Scott Fadden! Visit info.martinsnet.com/steak-101 to download our complete Steak 101 eBook.

STEAK 101

Roasted CauliflowerLearn how to make it at martinsnet.com/recipes!

*Potential profits are based on average prices and serving sizes.2

BLUE CHEESE MUSHROOM SAUCESERVINGS: 81 cup Monterey Mushrooms, quartered1 cup Capital City Yellow Onions, sliced1 cup Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631000)1 Tbsp Roland Dijon Mustard (560201)1/4 cup White Wine1 Tbsp McCormick Grill Mates® Mesquite Seasoning (473361)6 oz Blue Cheese Crumbles (903758; 903870)

Sauté mushrooms and onions. Add mayonnaise, mustard, wine and seasoning. Lightly heat. Add blue cheese just before spooning over steak.

PARMESAN GARLIC CAESAR CRUSTINGSERVINGS: 4-61 cup Ventura Classic Gourmet® Select Deluxe Creamy Caesar (630950)1 cup Breadcrumbs (415638; 415140)1 cup Grated Parmesan Cheese1 Tbsp McCormick Lawry’s® Monterey Style Seasoning (473241)

Mix ingredients together. To crust, bring item to be crusted almost up to desired temperature. Place crusting on top. Place under a salamander or broiler or into a hot oven for a few minutes until light brown. Use on steak, prime rib, chicken and more as a great upcharge option.

THEFISH GUYS

Classic Gourmet® Select Deluxe Creamy Caesar

(630950 – 4/1 gal)

Lawry’s® Monterey Style Seasoning

(473241 – 1/21 oz)

Choice Center Cut Top Butt(937620 – 18/10 oz)(937618 – 24/8 oz) (937612 – 24/6 oz)

Choice Center Cut Top Butt XXT(374360 – 4/8 lb ave)

Choice Tenderloin (902880 – 6/5 up)

Choice Ribeye (902860 – 5/15 down)

Choice Strip Loin (932820 – 2/12 up)

IBP Choice Flat Iron Steak (917770 – 20/8 oz)(917790 – 32/5 oz)

Marinated Ribeye Steak (901190 – 40/4 oz)

Garlic Butter Ribeye Steak (901170 – 40/4 oz)

Scallops 10/20 (925200 – 2/5 lb)

Raw White Tail-On Peeled & Deveined Shrimp

16/20 (928340 – 5/2 lb)21/25 (928350 – 5/2 lb)

Lobster Tail5-6 oz (371140 – 1/10 lb)

Split Red King Crab Legs 16/20 (370480 – 1/20 lb)14/17 (370490 – 1/20 lb)

Cocktail Crab Claw 16/20 (372900 – 12/2 lb)

Gold King Crab Legs 6/9 (376240 – 1/20 lb)

Bairidi Crab Cluster 10 oz up (371102 – 1/30 lb)

STEAK & MORE ITEMS

Classic Gourmet® Select Extra Heavy Mayonnaise

(631000 – 4/1 gal)

Dijon Mustard (560201 – 1/9.25 lb)

Grill Mates® Mesquite Seasoning

(473361 – 1/24 oz)

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

1 3

waysingredient

BEEF BREAKFAST SKILLET WITH ASPARAGUS, PEPPERS & ONION

SERVINGS: 1

4 oz Greater Omaha Choice Beef Inside Round Cap Off (902970), thinly sliced2 each National Pasteurized Large Eggs (380148)As needed McCormick Lawry’s® Roasted Garlic & Red Bell Pepper (473241)2 each Wholesale Asparagus Spears (360050), medium diced1 tsp Capital City Bell Peppers, finely diced1 tsp Bix Diced Red Onion (380381)6 oz Basic American Golden Grill® Premium Hash Browns (603050), prepared1 Tbsp C.H. Robinson Green Onion (361010), diced

Saute beef with seasoning. Scramble eggs with a hint of seasoning. Saute asparagus, peppers and red onion. Plate hashbrowns, top with beef, eggs, asparagus/peppers/red onion and garnish with green onion. Serve with side of fruit.

1

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

SELL AT $8.95POTENTIAL

PROFIT* $6.05

COST $2.90

CHOICE BEEF INSIDE ROUND CAP OFF (902970 – 4/16 lb ave)

4

WHISKEY BBQ BEEF SANDWICH

SERVINGS: 15 oz Greater Omaha Choice Beef Inside Round Cap Off (902970), thinly sliced 2 cups Ken’s Sweet Baby Ray’s® Barbecue Sauce (560510) 1/2 cup Bourbon Whiskey 1/4 cup Brown Sugar 1/2 tsp McCormick Ground Cinnamon (472248; 472251) 2 Tbsp Capital City Jalapeno (361280; 361238), finely diced (optional) 1-1/2 cup Wholesale Pineapple (377430), diced 1 each Rotella’s Sliced Scored Sour Dough Hoagie (987430), toasted

In a sauce pan, mix barbecue sauce, whiskey, brown sugar, cinnamon and jalapeno (optional); simmer over low heat for 10-20 minutes; add pineapple. Saute beef; toss with 1/4 cup prepared sauce. Serve sauced beef on toasted hoagie with McCain Moore’s® Vidalia® Battered Onion Rings (946610) and side salad.

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

3

SELL AT $10.99POTENTIAL

PROFIT* $6.31

COST $4.68

BEEF TERIYAKISERVINGS: 4

2 lb Greater Omaha Choice Beef Inside Round Cap Off (902970), thinly sliced 2 cups Nestle Minor’s® Teriyaki Sauce (551900) 1/2 cup Brown Sugar 1 Tbsp Wholesale Ginger (391014), minced 1 cup Lyons Pineapple Juice (734448)

Combine teriyaki sauce, brown sugar, ginger and pineapple juice in a storage bag or container. Add beef, cover and marinate at least 8 hours. Cook beef covered with marinade in 325°F oven until fork tender. Garnish with green onions and sesame seeds. Serve with mashed potatoes, vegetables and side salad.

2

SELL AT $10.99

POTENTIAL PROFIT*

$7.34

COST $3.65

1 INGREDIENT • 3 WAYS

2015 ISSUE 04 5

OUR PERFECT POTATOESYOUR Signature TOUCH

BECOME A BELIEVER!

BRILLIANT BEGINNINGS™ RECIPE-READY POTATOES ARE:

AUTHENTIC Scratch-made potato quality REAL 100% potatoes, no artifical flavors or colorsEASY No washing, handling or boiling – prepare in just 3 steps VERSATILE The perfect start to your signature recipes

VISIT BAF.COM/BRILLIANTBEGINNINGSFOR A FREE SAMPLE AND RECIPE IDEAS

™

Gingered Carrot Mashed Potatoes This creative mashed potato side combines the sweetness of carrots with the subtle heat of ginger to create a perfect pair to grilled meats.

Prep Time: 12 min. * Cook Time: 18 min. Yield: 40, half-cup servings

1 pch Brilliant Beginnings™ Recipe-Ready Mashed Potatoes, prepared 2 ltr Ginger ale 8 each Carrots, peeled, sliced Salt and pepper (to taste)

Prepare Brilliant Beginnings™ Recipe-Ready Potatoes according to package directions for recipe-ready potato preparation.

Place sliced carrots in a 5-quart saucepan, add ginger ale, bring to a boil and heat until carrots are soft, 3-4 min.

Remove carrots and place into a blender, adding enough of the cooking liquid to cover carrots 1⁄3 of the way.

Add carrot puree to the potatoes. Season with salt and pepper to taste.

SKU 10630 • 6/26 OZ. POUCH

MARTIN BROS# 603010

SPRING SPECIALSHOT DISH!

Yoplait® Parfait Pro® Lowfat Vanilla Yogurt (904760)

Angel Food Bundt Cake (984900)

MOTHER’S DAY | CINCO DE MAYO

Angel Berry ParfaitGet 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 !

BREAKFAST

377618 Wholesale Strawberries 8/1 lb

377800 Wholesale Cantaloupe 12/15 ct

377890 Wholesale Honeydew Melons 6/8 ct

985520 General Mills Roll Dough Cinnamon Pillsbury 200/1.5 oz

985530 General Mills Roll Dough Cinnamon Pillsbury 100/3 oz

904760 General Mills Yogurt Yoplait Parfait Pro Vanilla Low Fat 6/64 oz

421378 General Mills Granola Nature Valley Oats N Honey 4/50 oz

402078 Rich’s Icing Vanilla Heat N Ice 1/12 lb

984848 Sara Lee Danish Variety Pack 1/48 ct Apple, Cheese, Cherry Cheese, Cinnamon Almond Bear Claw

984960 Sara Lee Muffin Mini Variety 3/54/.9 oz Blueberry, Banana Nut, Lemon Poppyseed

985970 Sara Lee Muffin Wholesome Indulgence Variety 3/24/1.5 oz Blueberry, Banana Nut, Apple Cranberry

983070 ConAgra Waffle Belgian Krusteaz 72/2.4 oz

400450 Continental Mills Pancake Mix Sweet Cream Krusteaz 6/5 lb

400530 Continental Mills Pancake Mix Sweet Potato Krusteaz 6/5 lb

400110 General Mills Pancake Mix Complete Buttermilk Gold Medal 6/5 lb

975098 Sunny Fresh Eggs Liquid Whole With Citric Acid 12/2 lb

975060 Sunny Fresh Omelet Frittata Vegetable, Ham & Cheese 48/3 oz

603050 Basic American Hashbrown Golden Russet Premium 6/40.5 oz

915190 Farmland Ham Diced 1/4 In Cubed 2/5 lb

979240 Jimmy Dean Sausage Link Maple 6X1 FC 1/6 lb

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

SALAD BAR & SIDES

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

902168 Shullsburg Cheese Cubes Cheddar 6/2 lb

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

905152 Mrs. Gerry’s Salad Greek Feta 2/5 lb

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

905367 Mrs. Gerry’s Salad Cheesecake Supreme 2/3 lb

905795 Mrs. Gerry’s Salad Strawberry Greek Yogurt Parfait 2/5 lb

602710 Basic American Potato Cheese Bake Redi-Shred 6/34 oz

602690 Basic American Potato Scalloped 6/2.25 lb

602730 Basic American Potato Au Gratin 6/2.25 lb

962590 Norpac Vegetable Mix Chalet Garlic Butter 6/2 lb

962760 Norpac Vegetable Mix Mandarin Citrus 6/2 lb

360050 Wholesale Asparagus Standard 1/11 lb

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

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

BREAKFAST STRATA

ROSEMARY SWISS SCALLOPED POTATOES

H O T D I S H !

DESSERTS

DISPOSABLES

980970 Sara Lee Pie Cream Thaw & Serve Variety Pack 4/10 in Banana, Chocolate, Coconut, Cookies & Cream

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

992210 Sara Lee Cheesecake Classic Mini 24/2.6 oz

992140 Sara Lee Pie Key Lime Mini 24/2.8 oz

949840 Sara Lee Cake Lemon Cream Layer Mini 24/2.6 oz

949860 Sara Lee Tiramisu Mini 24/2.6 oz

997710 Eli’s Cheesecake Cuties Variety 4/1/4 sheet Chocolate Swirl Cheesecake, Caramel Flan Cheesecake, Raspberry Macaroon Bar, Pecan Bar

997130 Father’s Table Cheesecake Variety 14 Slice 6/54 oz New York Style, Turtle, Dutch Apple, Blueberry, Chocolate, Fudge Brownie, Raspberry, Chocolate Chip, Chocolate Cherry, Strawberry,Chocolate Marble, Vanilla Bean

965320 Dole Berries Mixed IQF 2/5 lb

965090 Norpac Fruit Blend Oregon Berry IQF 1/10 lb

771350 Lyons Sauce Assorted Designer 12/16 oz

804790 Hoffmaster Combo Pack Mother’s Day 1/250 ct

899941 Food Market Napkin Tulip Time 18/13X13 in

899942 Food Market Napkin Tulip Time 18/10X10 in

899944 Food Market Plate Tulip Time 8/7 in

899189 Food Market Centerpiece Pink Butterfly 1/14 in

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

CHICKEN VEGGIE TART

Servings: 3

3 each Kellogg’s Keebler Ready Crust Pastry Tart Shells (410810)

3 oz Wayne Farms Diced Chicken (977690)

2 oz Yellow Squash, diced (361456)2 oz Zucchini, diced (361451)4 each Mushrooms, diced (360925)2 oz Red Onion, diced (361035 or

361112)3 oz Custom Culinary Whisk & Serve

White Sauce Mix, prepared (501540)

1-1/2 oz Grande Diced Part Skim Mozzarella Cheese (901900)

Saute chicken and veggies; add white sauce. Divide and spoon into shells; top with cheese. Bake at 350°F until cheese is melted and heated through

CENTER OF THE PLATE

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

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

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

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

931270 Hillshire Ham Hearthstone 2/9 lb

978600 Hillshire Ham Farmhouse 1/12 lb ave

910780 Hillshire Beef Pot Roast Choice FC 1/10 lb

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

910280 Farmland Pork Duroc Leg Steamship 1/30 lb

928100 Farmland Pork Duroc Rib Prime Rack 3/6 lb

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

977410 Wayne Farms Chicken Breast Boneless Skinless Marinated 32/5 oz

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

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

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

Contact your sales representative or email c&corders@martinsnet.com with account num-ber, 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 !

CINCO DE MAYO

946120 Heinz Soup Chicken Tortilla 4/8 lb

946020 Windsor Taco Mini Chicken 4/4 lb

950720 Windsor Rangoon Poblano Chili Con Queso 120/1 oz

905260 Mrs. Gerry’s Salad Pasta Taco 2/5 lb

949950 Catallia Tortilla Flour Pressed 6 in 1 oz 12/24 ct

976140 Perdue Chicken Fajita Breast Strips 2/5 lb

910890 Hillshire Beef Shredded PC 2/5 lb

913080 Valley Meats Beef Ground P.m. Mix 80/20 4/5 lb

502050 McCormick Spice Lawry’s Taco Seasoning Mix 6/9 oz

360730 C.H. Robinson Lettuce Shredded Taco 1/8 cut 4/5 lb

380248 Bix Tomato Diced Roma 3/8 in 2/5 lb

380381 Bix Onion Diced Red 3/8 in 1/5 lb

361280 Capital City Pepper Jalapeño 1/10 lb

360490 C.H. Robinson Herb Cilantro 4/1 lb

430690 Knouse Cheese Sauce Queso Blanco 3/#10

561190 ConAgra Salsa Rosarita Medium With Green Chili 4/1 gal

963740 Simplot Guacamole Western 12/1 lb

900540 Kemps Sour Cream 2/5 lb

601010 Bush’s Bean Black 6/#10

601140 Bush’s Bean Black Low Sodium 6/#10

600030 Basic American Bean Refried Smooth Style Santiago Excel 6/30 oz

962580 Norpac Vegetable Mix Baja Vegetable Roast 6/2 lb

460680 Uncle Ben’s Rice Spanish 6/36 oz

944900 J&J Snack Churros Regular Size 10 in 100/1 oz

899955 Food Market Napkin Summer Pottery 18/13X13 in

899956 Food Market Napkin Summer Pottery 18/10X10 in

SUPPLIES

231130 Nordicware Pan Sheet With Cover 1/1/4 size

231140 Nordicware Pan Sheet With Cover 1/1/2 size

231160 Nordicware Pan Cake With Cover 1/13X9 in

265526 Nordicware Pan Cake With Cover 1/13X18 in

265527 Nordicware Pan Cake With Cover 1/9X9 in

231170 Nordicware Pan Pie With Cover 1/10 in

SANTA FE CHICKEN TACOS WITH BLACK BEAN SALAD AND CILANTRO RICE

CINNAMON CHIPOTLE SWEET POTATO BISCUITS5 lb General Mills Bisquick® Mix (402590)1 qt Kemps Buttermilk (904128)3 Tbsp McCormick Lawry’s® Cinnamon Chipotle Rub (470021)2 cups Basic American Potato Pearls® Excel® Sweet Potato Mashed (603180)2-1/3 cups Hot Water (170-190°F)3 Tbsp Butter

• Preheat oven to 350°F.• Rehydrate Sweet Potato Mashed with hot water and butter. Set aside.• In another bowl, combine biscuit mix, buttermilk and cinnamon chipotle rub.• Combine rehydrated sweet potato with biscuit mixture until blended.• Onasmooth,lightlyflouredsurface,rolloutdoughapproximately3/4inchthick.Cutintodesiredbiscuitshapes.(Ifusinga3inchbiscuitcutter,youwillyieldapprox.50biscuits.)

• Bakeonlightlygreasedsheetpanfor8-12minutes.

SWEET ITEMSFACT:24%ofcasualrestaurants and 32%offinediningrestaurants now menu at least one sweet potato dish.1

SO, WHY THE TREND?Well, sweet potatoes offersomethingunique as compared to the traditional russet potato – in flavoraswellashealthbenefitsandmenu versatility.1. Datassential, Menu Trends

What’s So Sweet aboutSweet Potatoes? Katie Wulkow, RD, LD,

Martin Bros. Menu Production Dietitian

Sweet Potato Mini Tater Puffs® (965128 – 6/2.5 lb)

Sweet Potato CrispyCubes® (998290 – 3/5 lb)

Sweet Potato Seasoned RibCut® Fries (992488 – 3/5 lb)

Sweet Potato WaveLength® Fries (998288 – 3/5 lb)

Sweet Potato Vanilla Sugar Fries (965210 – 5/3 lb)

Harvest Splendor® Sweet Potato Ridge Cut Wedges (941070 – 6/2.5 lb)

Moore’s® Sun Spots® Sweet Potato Slices (960580 – 6/2.5 lb)

Sa-Weet! Potato Crusted™ Whole Grain Alaskan Pollock

Fillet (927440 – 80/3.6 oz)

Sticks – 1 oz (927880 – 4/5 lb)

Potato Pearls® Excel® Sweet Potato Mashed (603180 – 10/20.17 oz)

RoastWorks® Sweetlings Whole Miniature Sweet Potatoes

(999600 – 6/2.5 lb)

Sweet Potato Pancake Mix (400530 – 6/5 lb)

Fresh Sweet Potatoes110-120 ct (366300 – 1/40 lb)

20-30 ct (366310 – 1/40 lb)

80 ct (366100 – 1/40 lb)VIDEO RECIPECheck out our Sweet Potato Quiche video at youtube.com/MartinBrosDist

Sweet potatoes continue to be a trend, with more and more establishments menuing them and manufacturers coming up with new and innovative ways to incorporate them.

HEALTH BENEFITS• Vitamin A: Boosts immune system and promotes

bone growth, reproduction and healthy eyes/skin.• Vitamin C: Promotes bone/tooth/blood cell

formation, protects the body against toxins and damage to cells and promotes wound healing.

• Good source of fiber• Fat-free and cholesterol-free

MENU VERSATILITY• Multiple methods of preparation, including boiled,

steamed, grilled, baked, pureed and roasted.• Add flavor to vegetable blends, soups/stews and casseroles.• Add color to enhance plate presentation.

MENU IDEAS• Baked sweet potato• Mashed sweet potatoes • Sweet potato fries• Roasted sweet potatoes• Puree sweet potatoes to use as a base for a recipe.• Get creative with add-in ingredients

to create a sweet recipe.

Sweet Recipe!

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

2015 ISSUE 04 11

SMART TIPS & RECIPES FOR SCHOOLS

Counting colors is a necessity for you, but it’s not always so exciting for the kids you serve. Here are some tips and recipes that will get kids excited again and help kick-start your menu planning for the 2015-16 school year, too!

Trusted Brand Feature:

Download the complete School Foodservice Recipe Guide from Norpac. Check out two sample recipes on the next page, then go to www.norpac.com/foodservice/school-solutions or scan the QR Code to see them all!

Candy Corn70% Super Sweet Corn,

30% Super Sweet White Corn (962550 – 12/2.5 lb)

Stir Fry VegetablesBroccoli, Green Beans, Carrots, Celery, Onions,

Water Chestnuts, Red Peppers (963550 – 12/2 lb)

Grande Classics® Gourmet Vegetable

Blends

Asian (962810 – 6/4 lb)

Broccoli, Green Beans, Mushrooms, Red Peppers, Onions

Caribbean (962010 – 6/4 lb)

Broccoli, Green Beans, Carrots, Red Peppers

Key West (962870 – 6/4 lb)

Green Beans, Carrots, Yellow Carrots, Red Peppers

Malibu (962640 – 6/4 lb)

Broccoli, Carrots, Yellow Carrots, Cauliflower

Nantucket (963020 – 6/4 lb)

Broccoli, Carrots, Yellow Carrots, Sugar Snap™ Peas, Red Peppers,

Cranberries

Riviera (963040 – 6/4 lb)

Green Beans, Wax Beans, Carrots

Sunshine Carrots (999880 – 6/4 lb)

Carrots, Yellow Carrots

VEGETABLE FAVORITES

Here are five tips to help increase kids’ participation in school lunch and the new offerings you’re providing:• Name new menu items something familiar…and not too exotic. For example,

Stir Fry or Spiced/Glazed/Roasted Vegetables sound familiar yet are still unique.• Encourage kids to be adventurous, and make a game out of it. • Encourage kids’ feedback.• Make kids a part of the decision process to choose new recipes.• Serve new recipes along with favorite recipes to make a complete meal that will

be more likely to encourage participation.

SMART TIPS

COUNT YOUR COLORS

SCHOOL RECIPE SOLUTIONS

S C H O O L S

12

Each of these recipes includes nutritionals…including what a serving provides for the vegetable subcategories – Dark Green, Red/Orange, Legume, Starchy and Other!

SMART RECIPES

SWEET CORN & BLACK BEAN STACKED ENCHILADASServes: 50 | Main DishMeat/Meat Alternate-Grain-Legumes-Starchy Vegetables

5 lb Norpac Candy Corn (962550), thawed1/2 gal Black Beans, drained12-1/2 cups Shredded Mozzarella Cheese12-1/2 cups Shredded Reduced Fat Cheddar Cheese3 qt + 1/2 cup Green Enchilada Sauce80 each Whole Grain Corn Tortillas – 6 inOptional White Onion, dicedOptional Cilantro, choppedOptional Reduced Fat Sour Cream

Combine corn, black beans and 1 pound each of the cheeses. Mix in 32 ounces enchilada sauce. Lightly coat two full size 2 inch steam table pan with pan release spray. Pour about 1 cup of the remaining sauce into each pan and tilt pan to coat the bottom. Arrange 14 tortillas over bottom of each pan. Place about 5 pounds of the corn and bean mixture in each pan on top of the tortillas and spread out evenly. Place 14 tortillas over the corn and bean mixture. Distribute the remaining corn and bean mixture (about 5 pounds per pan) evenly over tortillas. Place 12 tortillas over the corn and bean mixture. Pour the remaining sauce (26 ounces per pan) over the tortillas and spread with a spatula to cover each tortilla entirely. Top with the remaining shredded cheeses. Tent with foil and bake in a 350°F oven (325°F for convection) for 45-60 minutes or until internal temperature reads 165°F for at least 15 seconds. Let rest for 5-10 minutes before cutting. Cut each pan 5 x 5.

1 Serving2 ounces meat/meat alternate, 1.5 ounces grain, 1/8 cup legumes, 1/4 cup starchy vegetables336 Kcal, 13 g Total Fat, 7 g Saturated Fat, 32 g Carbohydrate, 885 mg Sodium, 20 g Protein

MEATBALLS & NOODLES WITH VEGETABLESServes: 50 | Main DishMeat/Meat Alternate-Grain-Other Vegetables-Red/Orange Vegetables

12 lb + 2 oz Reduced Sodium Beef Meatballs3 lb + 4 oz (for K-5) Whole Grain Rotini PastaOR 6 lb + 8 oz (for 6-12)8 lb Norpac Grande Classics Key West Vegetable Blend (962870)1 qt Beef Broth1/4 cup Low Sodium Soy Sauce2 Tbsp Worcestershire Sauce2 tsp Brown Sugar1 tsp Onion Powder1 tsp Ground Black Pepper1 cup Water, cold2/3 cup Flour1 pint Sour Cream

Bake meatballs according to manufacturer’s directions; hold hot. Cook pasta according to manufacturer’s directions; drain and hold hot. Place 4 pounds vegetables into each of two perforated steamer pans; steam for approximately 5 minutes or until internal temperature reaches 165°F. Meanwhile, place beef broth, soy sauce, Worcestershire sauce, brown sugar, onion powder and pepper in a 2 quart saucepan; heat until simmering. Combine water and flour to make a slurry; add to hot beef broth mixture while whisking; continue to cook until reaches a medium boil and sauce has thickened, about 5-10 minutes; remove from heat; stir in sour cream. Grades K-5 Serving: Place 1/2 cup cooked pasta in serving bowl. Top with 4 meatballs, 1/2 cup vegetables and 1/4 cup sauce. Grades 6-12 Serving: Place 1 cup cooked pasta in serving bowl. Top with 4 meatballs, 1/2 cup vegetables and 1/4 cup sauce.

1 Serving K-5 2 ounces meat/meat alternate, 1 ounce grain, 1/4 cup other vegetables, 1/8 cup red/orange vegetables. 336 Kcal, 9 g Total Fat, 3 g Saturated Fat, 38 g Carbohydrate, 500 mg Sodium, 27 g Protein

1 Serving 6-12 2 ounces meat/meat alternate, 2 ounces grain, 1/4 cup other vegetables, 1/8 cup red/orange vegetables.439 Kcal, 9 g Total Fat, 3 g Saturated Fat, 60 g Carbohydrate, 502 mg Sodium, 31 g Protein

S C H O O L S

1

2

5

3

4

EQUIPMENTANDSUPPLIES

BOOST YOUR SUCCESS

MATTINGUse an outdoor scraper mat along with 12-20 feet of indoor matting. This will not only help keep your facility clean but also save you money. 80% of the dirt entering a building comes through the front door, and it costs about $600 to clean up every pound.

VACUUMING & SPOT CLEANINGWhile there’s more to carpet care than simply vacuuming and spot cleaning, these steps (along with using matting) are some of the most important. Regular vacuuming is the simplest and most important maintenance activity you can do to keep your carpet in the best possible condition. In addition, the faster you clean up spills, the less likely they will turn into permanent stains.

INTERIM & EXTRACTION CLEANINGThe next key to better-looking carpets and a clean facility is deep cleaning. If the carpet is not heavily soiled, interim cleaning works great. The most well-known interim method is old-fashioned bonnet cleaning; however, a newer method called encapsulation cleaning is even more effective. Encapsulation cleaning uses a special polymer-based cleaner combined with agitation to loosen and remove soil while leaving carpets free of residues. For true deep cleaning, though, extraction is still widely recognized as the only way to go.

HARD FLOOR CLEANINGJust as there are many different types of hard floor surfaces, there are many different types of equipment and cleaners to clean them each properly. For example, for daily maintenance of a traditional waxed tile floor, use a neutral floor cleaner with one of three systems – an auto-scrubber and red pad, a microfiber mopping system or a traditional mop and bucket program. If you are cleaning your kitchen floor, however, you may want to use a specially-formulated enzyme-based product to help break down the fats and proteins found in this environment. Ask your Martin Bros. janitorial representative for more information in order to select the right equipment and cleaners for your hard floors.

SURFACE CLEANING While dusting and general surface cleaning are important, cleaning and sanitizing tables and other food contact surfaces are an absolute must to prevent illness. The four steps to clean tables include using an appropriate cleaner, rinsing, sanitizing and air drying. For more detailed information and important tips, go to blog.martinsnet.com/4-steps-to-cleaning-sanitizing-tables.

Top 10 Ways to Keep Your Establishment Clean

visit: blog.martinsnet.com/ 4-steps-to-cleaning-sanitizing-tables

(072421)

(072842)

(072860)

2014 VOLUME 1 ?

EQUIPMENTANDSUPPLIES

Rob Fiori Martin Bros. SolutionsSales Manager

7

8

6

9

10

Keeping your facility clean helps create a great experience for your customers and contributes to your facility’s success!

RESTROOM CAREHaving clean restrooms is a very important part of your establishment’s success. Dirty and smelly restrooms can cause people to not come back and to not recommend your place to family and friends. Frequently spot check bathrooms to keep them clean and stocked with essentials such as soap, towels and toilet paper.

FLAWLESS FLATWARE & LINENSClean flatware, napkins and tablecloths are also very important for success. Dirty or rusted flatware and stained linens can tarnish your facility’s image. Following proper care procedures for your flatware and partnering with a trusted laundering company are key. For more detailed information on maintaining flawless flatware, read “4 Stages & Tips To Keep Flatware Flawless” on blog.martinsnet.com.

WASTE REDUCTIONNot only does waste naturally look dirty, excess waste can be perceived as leaving a large environmental footprint. Take a look at some of the janitorial items you go through on a regular basis, and make sure you’re using the right products to help you reduce waste. For instance, are you using proper-fitting can liners and automated towel dispensers that limit towel usage?

BUILDING MAINTENANCEIn order to draw a crowd and keep them coming back, you must keep the exterior and interior of your facility looking great. Make sure the look matches your theme, and make sure everything is in good repair. When there’s snow or ice, keep up with removing it. You want your food and your image to drive your business.

BETTER BRANDSBrands matter. Trusted brands let your customers know that you serve the very best. So make sure these brands are what customers see on your menu, on your table and throughout your facility.

Want more great ideas to help boost your success? Get our Keys to a Great Diner Experience e-book!Visit info.martinsnet.com/great-diner-experience to download it now.

CLEANING PRODUCTSCarpet Care

ECO2 Encapsulating Cleaner with Oxygen (011050 – 4/1 gal)Pre-Treat Carpet Pre-Spray (017190 – 1/1 gal)Extraction Low Foam Carpet Cleaner (011188 – 1/1 gal)Defoamer (016740 – 1/1 gal)Carpet Spotter (012946 – 1/1 qt)

CV 30 (072630 – 1/12 in) & CV 38 (097120 – 1/15 in) Commercial Upright Vacuums

Clean Track® S16 (072842 – 1/16 in) & Clean Track L18 (072855 – 1/18 in) Extractors

Hard Floor Care

Century Maintenance Daily Floor Cleaner (022745 – 4/2 liter; 010590 – 1/1 gal; 010610 – 1/5 gal)

Fusion Bioenzymatic Floor Cleaner (190168 – 1/2.5 gal)

WaveBrake® Mopping Systems – 1/35 qt (Down Press – 023195; Side Press – 023200)

Restroom Care

Metered Air Freshener Dispenser (017580 – 1/each)

TCell™ Continuous Odor Control System Dispenser (061620 – 1/each)

enMotion® Wall Mount Automated Touchless Towel Dispensers (Translucent Smoke – 810625; Splash Blue – 810620)Only available via onetime lifetime Lease Agreement with Georgia-Pacific or authorized distributor.

Provon® LTX-12™ Dispenser (Grey/White – 025000; Chrome/Black – 025010)Provided by Martin Bros. Distributing Co Inc with purchase of GOJO manufactured products.

Ask about the variety of products we stock to fill these dispensers!

visit: blog.martinsnet.com

Caution Wet Floor Sign

(023100 – 1/24 in)

(019980 – 9/32 oz)

(020082 – 1/44 gal)

EQUIPMENTANDSUPPLIES

14

2014 VOLUME 1 ?

EQUIPMENTANDSUPPLIES

Rob Fiori Martin Bros. SolutionsSales Manager

7

8

6

9

10

Keeping your facility clean helps create a great experience for your customers and contributes to your facility’s success!

RESTROOM CAREHaving clean restrooms is a very important part of your establishment’s success. Dirty and smelly restrooms can cause people to not come back and to not recommend your place to family and friends. Frequently spot check bathrooms to keep them clean and stocked with essentials such as soap, towels and toilet paper.

FLAWLESS FLATWARE & LINENSClean flatware, napkins and tablecloths are also very important for success. Dirty or rusted flatware and stained linens can tarnish your facility’s image. Following proper care procedures for your flatware and partnering with a trusted laundering company are key. For more detailed information on maintaining flawless flatware, read “4 Stages & Tips To Keep Flatware Flawless” on blog.martinsnet.com.

WASTE REDUCTIONNot only does waste naturally look dirty, excess waste can be perceived as leaving a large environmental footprint. Take a look at some of the janitorial items you go through on a regular basis, and make sure you’re using the right products to help you reduce waste. For instance, are you using proper-fitting can liners and automated towel dispensers that limit towel usage?

BUILDING MAINTENANCEIn order to draw a crowd and keep them coming back, you must keep the exterior and interior of your facility looking great. Make sure the look matches your theme, and make sure everything is in good repair. When there’s snow or ice, keep up with removing it. You want your food and your image to drive your business.

BETTER BRANDSBrands matter. Trusted brands let your customers know that you serve the very best. So make sure these brands are what customers see on your menu, on your table and throughout your facility.

Want more great ideas to help boost your success? Get our Keys to a Great Diner Experience e-book!Visit info.martinsnet.com/great-diner-experience to download it now.

CLEANING PRODUCTSCarpet Care

ECO2 Encapsulating Cleaner with Oxygen (011050 – 4/1 gal)Pre-Treat Carpet Pre-Spray (017190 – 1/1 gal)Extraction Low Foam Carpet Cleaner (011188 – 1/1 gal)Defoamer (016740 – 1/1 gal)Carpet Spotter (012946 – 1/1 qt)

CV 30 (072630 – 1/12 in) & CV 38 (097120 – 1/15 in) Commercial Upright Vacuums

Clean Track® S16 (072842 – 1/16 in) & Clean Track L18 (072855 – 1/18 in) Extractors

Hard Floor Care

Century Maintenance Daily Floor Cleaner (022745 – 4/2 liter; 010590 – 1/1 gal; 010610 – 1/5 gal)

Fusion Bioenzymatic Floor Cleaner (190168 – 1/2.5 gal)

WaveBrake® Mopping Systems – 1/35 qt (Down Press – 023195; Side Press – 023200)

Restroom Care

Metered Air Freshener Dispenser (017580 – 1/each)

TCell™ Continuous Odor Control System Dispenser (061620 – 1/each)

enMotion® Wall Mount Automated Touchless Towel Dispensers (Translucent Smoke – 810625; Splash Blue – 810620)Only available via onetime lifetime Lease Agreement with Georgia-Pacific or authorized distributor.

Provon® LTX-12™ Dispenser (Grey/White – 025000; Chrome/Black – 025010)Provided by Martin Bros. Distributing Co Inc with purchase of GOJO manufactured products.

Ask about the variety of products we stock to fill these dispensers!

visit: blog.martinsnet.com

Caution Wet Floor Sign

(023100 – 1/24 in)

(019980 – 9/32 oz)

(020082 – 1/44 gal)

EQUIPMENTANDSUPPLIES

TRENDSsenior living

Mary Sell, MPA, RDN, LD, Martin Bros. Menu Services Manager

f there is one theme throughout some of the top senior living trends and the resulting challenges and opportunities, it is that America is aging rapidly and preparing for new generations to come into the market. Specifically, recent reports project that the number of

Americans aged 65 and older will double from 40.2 million to 88.5 million in the next 35 years. This growth is creating a huge need for new and additional aging services.

1. Silver Tsunami More boomers are coming, and experts believe that we are not prepared.

2. Aging in Place Seniors wish to remain at home as long as possible.

3. Cater to Me Aging services customers want more services and amenities.

4. Economic Insecurity The “great recession” has decreased consumer savings.

5. Impact of Affordable Care Act The focus is on prevention, coordination of care and outcomes.

6. Rise of Alzheimer’s The number of Americans with dementia and Alzheimer’s will escalate rapidly in coming years.

7. Healthcare Professionals Crisis There is a shortage of doctors and nurses.

8. Technology Emergence of technology that can provide more methods and means of care.

9. New Models Rise of small homes, villages and care at home.

10. Diversification Elder care entities providing multiple services.

SERVICE YOU DESERVEValue-added tools and legendary customer service.

• Solutions to the changing dining landscape and industry challenges

• Hundreds of resources, from educational opportunities to cost-saving tools

• Restaurant-style, buffet-style, open breakfast and dessert/salad cart resources

• Consultants, registered dietitians, healthcare specialists, culinary team members and marketing services

• Non-food solutions including medical supplies, small wares and janitorial products

Foodservice with a DifferenceWe know foodservice, and we know healthcare.

Here are the top 10 trends in senior living today:

Sources: LeadingAge™ Market Report, 8-2013

Want ideas to help you with these trends?Visit info.martinsnet.com/senior-living-must-haves to download one of our newest e-books - 5 Senior Living Community Must-Haves for 2015.

I

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

EDUCATION & PRODUCT SHOWCASE

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

May

6Apr

8Allergens: What Foodservice Workers Should KnowKaren Chowdhury, National Pasteurized Eggs1:30 PM - 2:30 PM

Apr

22

Apr

29

Jun

4

Apr

8

Apr

23

Jun

3

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.

A friendly reminder of what our documentation responsibilities are, why we document and how to prepare for the additional survey process for MDS.

For restaurant and healthcare segments.

May 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

CYA: Cover Your AssessmentLorie Butler, RD, Nutrition Care Systems1:30 PM - 2:30 PM

Tyson IBP Choice Flat Iron Steak (917770 – 20/8 oz; 917790 – 32/5 oz)

National Pasteurized Large Eggs (380148 - 15/dozen)

McCain Harvest Splendor® Sweet Potato Ridge Cut Wedges

(941070 – 6/2.5 lb)

McCormick Grill Mates® Mesquite Seasoning (473361 – 1/24 oz)

Rotella’s Sliced Scored Sour Dough Hoagie (987430 - 6/6 ct)

McCormick Lawry’s® Monterey Style Seasoning (473241 – 1/21 oz)

Lamb Weston Sweet Things® Sweet Potato Mini Tater Puffs®

(965128 – 6/2.5 lb)

Greater Omaha Choice Ribeye (902860 - 5/15 down)

PAGE 2

#MBMustHaves

PAGE 4

PAGE 11

FEATURED NEW ITEMS & REBATES

PAGE 3

PAGE 5

PAGE 3

PAGE 11

PAGE 3

RESERVE SOUPS

Wicked Thai Style Chicken & Rice (907270 – 4/4 lb) Korean Style BBQ Beef (907280 – 4/4 lb)

Roasted Red Pepper & Smoked Gouda Bisque (907290 – 4/4 lb)

Fresh Gourmet® Lightly Salted

Wonton Strips (603370 – 10/1 lb)

Chocolate Chex™ Cereal (422970 – 4/49 oz)

Oreo Churros (953080 – 100/10 in)

Greater Omaha Choice Beef Inside Round Cap Off (902970 – 4/16 lb ave)

Basic American Potato Pearls® Excel® Sweet Potato Mashed

(603180 – 10/20.17 oz)

Norpac Grande Classics® Key West Vegetable Blend

(962870 – 6/4 lb)

PAGE 4

PAGE 11 PAGE 12 PAGE 15

Spring Rebate - Up to $250Offer valid through 4/26/2015.

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

Flavor CombinationsUp to $10/Case Rebates

Offers valid through 4/30/2015.

Rubbermaid Brute® Container (020082 - 1/44 gal)

Milk Chocolate Cake Batter (985248 – 1/16 lb)

White Cake Batter (985258 – 1/16 lb)

Brookside Dark Chocolate

Pomegranate Flavor Candy (761131 – 10/3 oz)