dish! - 2015 issue 9

Business Buzz on Soup | P 15

2015 • ISSUE 9

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

Grilled Pork Steaks with Bourbon Mushroom Sauce | 12

Prep Time: 10 min. Cook Time: 15 min. Yield: 42, half-cup servings

1 pch Brilliant Beginnings™ Recipe-Ready Mashed Potatoes 10630 / Martin Bros# 603010

1 cup Butter, salted2 tsp Kosher salt2 qt Milk

3 cup Buttermilk1⁄2 cup Garlic, roasted, minced

1 tsp Black pepper, ground1⁄2 cup Chives, minced

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

In a separate pot, combine milk, buttermilk, roasted garlic and pepper; bring to a simmer.

As soon as the second pot with milk comes to a simmer, mix into potatoes, add chives and stir until fully combined.

BRILLIANT BEGINNINGS™ RECIPE-READY POTATOES ARE:

AUTHENTIC Scratch-made potato quality

REAL 100% potatoes, no artifical flavors or colors

EASY No washing, handling or boiling – prepare in just 3 steps

VERSATILE The perfect start to your signature recipes

baf.com/brilliantbeginnings

BASIC AMERICAN FOODS,™ BRILLIANT BEGINNINGS™ AND KERN-DRIED™ ARE TRADEMARKS OF BASIC AMERICAN FOODS.

™

MASHED POTATOES, ROASTED GARLIC,

CHIVES AND RICH BUTTERMILK COMBINE

TO CREATE THE ULTIMATE COMFORT

FOOD SIDE DISH.

ROASTED GARLIC & BUT TERMILK

MASHED POTATOES

featuring

CULINARY CONCEPTSSummer & Kids’ Fare

13

6

2

11

14

15

16

7 HOT DISH! Rebates & Recipes

HEALTH & WELLNESS Combating Stress

SENIOR LIVING Happy Hours

BUSINESS BUZZ Build Your Bottom Line With Soup

EQUIPMENT & SUPPLIES Getting Ready For Winter

1 INGREDIENT 3 WAYS Farmland Pork Steakettes

CULINARY CONCEPTS Tastes of Fall

2

5 Hygiene Tips

Food Safety Topics

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, Rob Swiatly, Angie Dark, Chase Murphy, Allyn Slack, Bill Pendry

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

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

Super Summer SendoffIt’s that time of year where summer is at its peak, yet we’re also on our way to winding it down. It’s fair season, and it’s also time to get ready for back to school. Take a look at some great ideas for some fun late-summer LTOs as well as some thoughts for revamping your kids’ menu during this time when our focus is getting back to the books. Also, check out the articles on hygiene tips, proper glove use for food safety, three awesome osso buco recipes and more! So get ready for a smashing end to summer!

Krystle KettmanMANAGING EDITOR

CULINARY CONCEPTSApples, Pork & More Tastes of Fall

14

2

11Osso Buco 16Ready For Winter?

Making Happy Hours

Soup Season Ideas

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 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, Rob Swiatly Chase Murphy, Angie Dark

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

The arrival of the fall season brings with it a wide variety of flavors and aromas - probably one of the most distinct of any season. Portion sizes and the types of foods served also begins to change. For example, it’s time to feature a plateful of pasta with a rich sauce and bread on the side! Take a look through this issue for some great recipe and product ideas that will help you feature great fall favorites and unique new flavors!

Krystle KettmanMANAGING EDITOR

15

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

SELL AT $11.99POTENTIAL PROFIT* $8.04

COST $3.95

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

PORK 1 each NEW Farmland Smoky Apple Bone-In Pork Chop (928850) 4 oz Flav-R-Pac® Grande Classics® Key West Vegetables (962870)

Grill chop to 145°F. Top with Apple Bacon Bourbon Glaze (see recipe). Serve with vegetables, another side and a side salad.

APPLE BACON BOURBON GLAZE: YIELD 12 2 cups Gold Label Bourbon Sauce (90619479) 2 cups Lyons Apple Juice (734408) 18 slices Farmland Bacon, crisply cooked, chopped

Reduce apple juice by half. Add bourbon sauce and bacon before serving.

SMOKY APPLE PORK CHOPWITH APPLE BACON BOURBON GLAZE FUJI

(370170 – 113-125 ct)

GALA(370220 – 80 ct; 370200 – 113-125 ct)

GOLDEN DELICIOUS(370330 – 113-125 ct)

GRANNY SMITH (370720 – 88 ct; 370750 – 100-113 ct)

RED DELICIOUS(370175 – 80-88 ct;

370130 – 113 ct; 370210 – 125 ct;

Extra Fancy – 370140 – 125 ct)

2


COST $4.23


FUJI(370170 – 113-125 ct)

GALA(370220 – 80 ct; 370200 – 113-125 ct)

GOLDEN DELICIOUS(370330 – 113-125 ct)

GRANNY SMITH (370720 – 88 ct; 370750 – 100-113 ct)

RED DELICIOUS(370175 – 80-88 ct;

370130 – 113 ct; 370210 – 125 ct;

Extra Fancy – 370140 – 125 ct)

AUTUMN BOURBON PEPPERCORN TURKEY SANDWICH 2 slices Rotella’s Wheatberry Vienna Bread (984020) 4 oz Perdue 5* Bourbon Peppercorn Pan-Roasted Turkey Breast (934730), thinly sliced 2 slices Farmland Bacon, cooked 3 slices C.H. Robinson Washington Apple, thinly sliced 2 slices C.H. Robinson Leaf Lettuce (360670) 2 slices Bix Tomato (348109) 1 slice Readi-Pac® Mild Cheddar Cheese (900000) 1 oz Cranberry Mayo (see recipe below) 7 oz Chef Francisco® Roasted Corn & Green Chile Bisque (953260; 90532036)

Build sandwich, and serve with bisque.

CRANBERRY MAYO: YIELD 16 1 cup Classic Gourmet® Select Extra Heavy Mayonnaise (631390) 1 cup Fresh Gourmet® Dried Cranberries (581750) 1 tsp Wholesale Lemon (376111; 376110; 376030), zest

Mix ingredients together.

EARTHCHOICE® HINGEWARE(6x6 in – 857062 8x8 in – 856874 9x9 in – 856810)

To-Go

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

2015 ISSUE 09 3

BACON-WRAPPED STUFFED CHICKENWITH SWEET JALAPENO SAUCE

1 each Wayne Farms Chicken Breast – 6 oz (977470) 2-3 strips Farmland Bacon 1 oz Pauly® Cream Cheese (903710) 2 slices Readi-Pac® Monterey Jack Cheese with Peppers (900010) 1/2 oz Bix Spinach (361170, 361171) 2 oz Sweet Jalapeño Sauce (see recipe below) 5 oz House Cuts® Lattice Chips (953270)

Preheat oven to 400°F. After chicken is thawed, flatten out. Spread cream cheese on top, place a slice of cheese and then spinach overtop and finally fold and tuck everything together. Wrap with bacon. Cook until internal temperature reaches 165°F. Top with another slice of cheese. Drizzle sauce overtop, or serve on the side. Serve with lattice chips and another side.

SWEET JALAPENO SAUCE: YIELD 6 2 cups Lawrence Grape Jelly (754178) 1/4 cup Capital City Jalapeño (361280; 361238), diced 1/2 cup Roland Balsamic Vinegar (641131; 600880)

Reduce jelly by half. Add balsamic vinegar and jalapeño. If need to thicken, add cornstarch and simmer.


COST $3.72



4


COST $4.95

GARLIC SHRIMP & ANDOUILLE CORN TACOS 3 each Catallia White Corn Tortillas (953230) 6 each Aqua Star Peeled & Deveined Tail-Off Shrimp – 16-20 ct (924410) 3 oz Hillshire Farm® Andouille Endless Rope Smoked Sausage (977910), diced 1/8 cup Butter 1/2 tsp Master’s Touch® Roasted Garlic Flavor Concentrate (500041) 6 oz Taco Slaw (see recipe below) 7 oz Anchor® Spicy Jalapeño Cheddar Corn Nuggets (964620) 2 oz Chipotle Sour Cream (see recipe below)

Mix butter and garlic concentrate together; use to sauté shrimp and sausage. Build tacos.Serve with nuggets and chipotle sour cream.

TACO SLAW: YIELD 12 1 lb Bix Taco Slaw (380920) 1 cup Ventura Classic Gourmet® Select Creamy Cole Slaw Dressing (630070) 1 Tbsp ReaLime® Lime Juice (733101) 1 Tbsp Lawry’s® Chili, Cumin & Garlic Seasoning (473231)


CHIPOTLE SOUR CREAM: YIELD 8 1 lb Kemps Sour Cream (900540; 900548) 2 Tbsp Master’s Touch® Chipotle Flavor Concentrate (500071)




2015 ISSUE 09 5

Mary Sell Martin Bros. Menu Services Manager

We all have stress in our lives, especially in our jobs. But how do we stop it? How can we handle it better? Seeing stress on the job as a challenge rather than stressing about it is the key. Stress can be motivating and help you grow if you let it. When you view work stress as something to run away from, you miss opportunities to learn and grow. People who view work stressors in a positive light are more likely to feel they have the resources to handle the stress and succeed through it.

So, how do you get good at managing stress and viewing work stress as an opportunity? 1. One exercise you can practice when dealing with stressful situations is to

repeat something motivational and positive. Positive thoughts may change the way stress effects your body and the way you react to stress. Have a personal, motivating mantra, and make it part of your thought process.

2. Another way to manage stress is to better manage your time. One of American’s most common complaints for being stressed is that they have too much to do and not enough time to do it. The keys to managing time are to organize your time enough that you have the right workload, the right amount of time to complete it and the confidence that you can thus accomplish your goals.

Tips to Manage Your Time & Stress Less at Work• Use the start of every work shift to plan your time for that day. Don’t start your tasks for the day until you’ve made a plan and know what

you need to accomplish.

• Plan time to be pulled away from what you’re doing. Schedule time into your day to account for interruptions.

• Put up a “do not disturb” sign when you need to work without interruptions.

• Practice not answering the phone just because it’s ringing and not responding to emails just because they show up. Disconnect instant messaging. Don’t instantly give people your attention unless it’s absolutely crucial in your work environment to offer an immediate human response. Instead, schedule a time each day to answer email messages and return phone calls.

• Block out distractions like Facebook and social media unless you use these tools to communicate in your work environment.

• Make yourself aware of what work situations need to be addressed immediately and what can be addressed later.

• Prioritize your priorities at work. It is import that you understand your employer’s mission and strategic priorities. Know what your role is in the organization along with your strengths and personal goals. Make sure your daily to-do list is focused on projects that are best aligned with both your employer’s and your own goals.

• Remember that it isn’t always possible to get everything done.

Stop Stressing about

MOTIVATING MANTRAS • He who has hope has everything.

• If you want to have confidence, act as if you already have it.

• One positive thought can change everything.

• You miss 100% of the shots you don’t take.

TECHNOLOGY YOU EXPECTControlling Food Cost

Food Preparation

Food Safety

Hygiene & Sanitation

Marketing Your Business

Menu Planning

Nutrition

Resources that educate and help you save time!Available for customers at www.MartinsMart.com.

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

REBATES & RECIPESHOT DISH!

$10/BOTTLE!

$10/BOTTLE!

UP TO $40!

New ChilesCrushed Chipotle Pepper, Ground

Jalapeño Pepper & Sriracha SeasoningItem #s 475761, 90620513 & 475771

Offer valid 6/14/2015 – 11/30/2015.

Perfect Pinch®

Garlic & Herb, Signature & Zesty PepperItem #s 475751, 475731 & 475741

Offer valid 6/1/2015 – 11/30/2015.

Spice Up Your Menu RebateOffer valid 1/1/2015 – 11/30/2015.

MONTREAL & JALAPENO SPICED CHICKEN QUARTERSBy Legendary Vendor Partners: McCormick & PerdueServings: 24

3/4 cup McCormick Grill Mates® Montreal Steak® Seasoning1 Tbsp McCormick Ground Jalapeño Pepper1 cup + 2 Tbsp Butter, melted24 each Perdue TenderReady® Roasted Chicken Quarters

1. Preheat oven to 350°F.2. Combine seasoning and ground jalapeño pepper. 3. Place chicken on a sheet tray with a wire rack and brush with

melted butter. Season with spice mixture. 4. Bake for 30-45 minutes or until thermometer reads an internal

temperature of 165°F.

~

BUY 1 GET 1 FREE!

ORDER 2 CASES, SECOND IS FREE!

UP TO $1,850!

FREE CASE!

$5/CASE!

UP TO $100!

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

Yoplait® SmoothiePro™Item #s 907850 & 907860

Offer valid 8/24/2015 – 11/22/2015.

Chef-Ready Vegetable PureesItem #s 572410, 572420 & 572430

Offer valid 7/1/2015 – 12/31/2015.

New Products RebateMenu Favorites RebateBoneless Wings Rebate

Hillshire Farm® Oktoberfest Sausage Offer

Offers valid 9/1/2015 – 12/31/2015.

Pre-DipItem #s 415010 & 415450

Offer valid 1/1/2015 – 12/31/2015.

EcoStick Sweeteners Item #s 572650, 572660, 572670 & 572680

Offer valid 6/15/2015 – 10/15/2015.

Featuring Beef BrisketItem # 927620

Offer valid 10/1/2014 – 12/31/2015.

UP TO $600!

I Seafood RebateOffer valid 7/1/2015 – 12/31/2015.

FREE CASE!

Simple Signatures Premium Macaroni & Cheese

Item # 952470Offer valid 2/1/2015 – 12/31/2015.

BOGO!

Buffalo, Sriracha & Hot Sauces

Item #s 928800, 928810 & 928820Offer valid 9/1/2015 – 11/30/2015.

BUY 1 GET 1 FREE!

Chicken SausageFeaturing Item # 906980

Offer valid 7/1/2015 – 12/31/2015.

UP TO $250!

Fall RebateOffer valid 8/10/2015 – 10/11/2015.

FREE

CA

SE

REB

ATES

tracked on

Martin Bros. A

CRS!$

FIRST CASE FREE!

Anchor® Spicy Jalapeño Cheddar Corn Nuggets

Item # 964620Offer valid 7/1/2015 – 6/30/2016.

Go to www.martinsnet.com or ask your Martin Bros. representative for more information about these rebates.

D

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

RECIPES

QUINOA BIBIMBAPBy Legendary Vendor Partner: RolandServings: 8-10

12 oz Roland Tri-Color Quinoa1 cup Roland Bean Sprouts1 cup Roland Sliced Bamboo Shoots1 cup Daikon Radish, julienned1 cup Carrots, julienned1/4 cup Green Onions, sliced10 cups Spinach Leaves4 Tbsp Roland Sesame Oil2 Tbsp Roland Soy Sauce2 Tbsp Roland Seasoned Rice Wine Vinegar1 Tbsp Ginger, grated3 Tbsp Honey3 Tbsp Roland Doenjang Paste1/2 cup Simple Gochujang Sauce (see recipe)

1. Cook quinoa according to package instructions.2. In a large skillet over medium heat, add 1 Tbsp

oil and 1 Tbsp doenjang paste. Add spinach to skillet, and cook until wilted.

3. In a large bowl, combine cooked quinoa, bean sprouts, sliced bamboo shoots, daikon radish, carrots, green onions and cooked, seasoned spinach.

4. In a small bowl, prepare vinaigrette by whisking together remaining oil, doenjang paste, soy sauce, seasoned rice wine vinegar, ginger and honey until they emulsify.

5. Add vinaigrette to quinoa mixture and toss until well coated.

6. Drizzle prepared Simple Gochujang Sauce over quinoa mixture.

SIMPLE GOCHUJANG SAUCEBy Legendary Vendor Partner: RolandServings: 4-6

1/2 cup Roland Gochujang2 Tbsp Roland Sesame Oil 1 Tbsp Sugar1-2 Tbsp Water, depending on desired consistency1 Tbsp Roland Toasted White Sesame Seeds1 Tbsp Roland Apple Cider Vinegar1/2 tsp Garlic, minced

1. Combine all ingredients in a small mixing bowl.2. Stir well to combine.3. Adjust seasoning to taste.

SSAMJANG GLAZED MEATBALLSBy Legendary Vendor Partner: RolandServings: 10

1 lb Ground Beef1 lb Ground Pork1/2 cup White Onion, minced2 Tbsp Ginger, grated2 each Eggs1 tsp Roland Fine Sea Salt2 Tbsp Roland Sesame Oil1 cup Roland Ssamjang Paste2 Tbsp Roland Soy Sauce1/3 cup Honey1/4 cup Water1/4 cup Green Onions, sliced2 Tbsp Roland® Roasted White Sesame Seeds

1. Preheat oven to 375°F.2. Using hands, quickly and gently mix beef, pork, onion, ginger, eggs and sea salt

just until all ingredients are evenly combined.3. Moisten hands and roll meat mixture in between palms to create golf ball-sized

balls (approximately one ounce). Preheat oil in a large oven-proof skillet over medium heat, and sear meatballs for 2 minutes on all sides.

4. In a small bowl, combine ssamjang paste, soy sauce, honey and water. Using a basting brush, spread the mixture evenly over meatballs. Transfer skillet to oven and bake for 25 minutes.

5. Remove meatballs from oven, garnish with sliced green onions and roasted white sesame seeds.

GREEN TOMATO SALTIMBOCCABy Legendary Vendor Partner: Tampa Maid

4 each Tampa Maid Harvest Creations Dipt’n Dusted® Fried Green Tomatoes

4 each Prosciutto, thinly sliced (about 2 oz)

1/8 tsp Ground Black Pepper

4 each Sage Leaves, small, chopped if desired

4 each Provolone Cheese, thinly sliced

1 cup Tomato Basil Pasta Sauce

1. Preheat oven to 400°F.

2. Prepare tomatoes following package instructions.

3. Place one prosciutto slice on each tomato and sprinkle with pepper. Add one sage leaf and top with one cheese slice. Cover and cook 3–4 minutes or until cheese melts.

4. Place pasta sauce in microwave-safe bowl and cover. Microwave on high 3–4 minutes or until hot.

5. Spoon heated sauce onto serving plates and place tomatoes on sauce.

FRIED GREEN TOMATO CAPRESE SALADBy Legendary Vendor Partner: Tampa Maid

6 each Tampa Maid Harvest Creations Dipt’n Dusted® Fried Green Tomatoes

5 each Buffalo Mozzarella, thick sliced

5 each Basil Leaves, large

1/8 tsp Ground Black Pepper

1–2 Tbsp Balsamic Vinaigrette or Balsamic Glaze

1. Prepare tomatoes following package instructions.

2. Shingle-layer tomatoes, mozzarella and basil on a salad plate. Repeat layers and end with a tomato.

3. Sprinklepepperovertopandfinishwithadrizzle of vinaigrette or glaze.

RECIPES


COST $2.66

WAYS

Pork Steakettes (918150 – 40/4 oz) Boneless whole muscle tenderized pork. Ready to grill, bake or broil.

1PARMESAN CRUSTED PORK STEAK YIELD: 4-6

4-6 each Farmland Pork Steakettes (918150) 1 cup Golden Dipt® Panko Bread Crumbs (415090) 1/2 cup Schreiber® Grated Parmesan Cheese (430201) 1 cup Flour 2-1/2 tsp Perfect Pinch® Garlic & Herb Salt-Free Seasoning (475751) 1 cup Buttermilk

Mix panko and parmesan in one bowl. Mix flour and seasoning in a second bowl. In a third bowl, pour buttermilk. To bread pork, dip in flour mixture, then in buttermilk and finally in panko mixture. Panfry in oil over medium to medium-high heat. Serve with sides including green beans, red potatoes and squash gratin. (See BONUS Squash Gratin recipe below!)

SQUASH GRATIN: YIELD 8 2 each Wholesale Acorn Squash (361460), peeled, seeded, 1/4-1/2 inch slices 2 cups Biery® Shredded Swiss Cheese (903768) 1-1/2 cups Kemps® Heavy Cream (904018) 1 cup Golden Dipt® Panko Bread Crumbs (415090) 2 Tbsp Butter, melted To taste Salt To taste Pepper

Preheat oven to 375°F. Spray half 2 inch hotel pan. Toss squash with salt and pepper. Layer half seasoned squash into pan. Top with half cheese. Layer with remaining squash and cheese. Pour cream overtop. Mix panko and butter together; sprinkle overtop. Bake for 45-60 minutes. To speed process, par-boil squash first and even divide into individual serving dishes.


2015 ISSUE 09 11

GRILLED PORK STEAKSWITH BOURBON MUSHROOM SAUCE

2 each Farmland Pork Steakettes (918150) As needed Perfect Pinch® Zesty Pepper Salt-Free Seasoning (475741)

Season pork. Grill to 145°F. Top with Bourbon Mushroom Sauce (see recipe below). Serve with vegetables, a potato and a side salad.

BOURBON MUSHROOM SAUCE: YIELD 8 2 cups Kemps® Heavy Cream (904018) 2 cups Gold Label Bourbon Sauce (90619479) 1 lb Monterey™ Thick Sliced Mushrooms (360940), sautéed

Reduce cream to half. Add bourbon sauce and sautéed mushrooms.

VEGETABLES 4 oz Flav-R-Pac® Grande Classics® Nantucket Vegetables (963020)

POTATO 5 oz Lamb’s Seasoned® Seashore-Style™ Fries (963790)


COST $3.61

2


1 INGREDIENT • 3 WAYS

12


COST $2.41

3

APPLE SALSA STUFFED PORK STEAKWITH SRIRACHA LIME BUTTER & NAPA CABBAGE

PORK STEAK 1 each Farmland Pork Steakette (918150)

Preheat oven to 375°F. After steakette is thawed, pound out until thin. Place 1/2 cup Apple Salsa (see recipe below) on one side and fold over other half of pork, pressing edges together. Place on baking pan. Bake until center reaches 165°F, approximately 10-15 minutes. Top with Sriracha Lime Butter (see recipe) before serving. Serve with Napa Cabbage (see recipe), vegetables and a side salad.

APPLE SALSA: YIELD 8 4 each Wholesale Granny Smith Apples (370771), diced 1/3 cup ReaLime® Lime Juice (733101) 2 Tbsp Capital City Jalapeño (361280), diced 1/2 cup Bix Diced Red Onion (380381) 2 Tbsp C.H. Robinson Cilantro (360490, 360491), diced 2 Tbsp Sugar To taste Salt


SRIRACHA LIME BUTTER: YIELD 16 1 lb Butter, room temperature 2 Tbsp Master’s Touch® Sriracha Lime Flavor Concentrate (500061)

Mix butter and concentrate. Form into a stick using plastic wrap and chilling for at less an hour. Slice as needed.

NAPA CABBAGE 6 oz Bix Taco Slaw (380920) As needed Oil As needed Lawry’s® Chili, Cumin & Garlic Seasoning (473231) To taste Salt

Sauté taco slaw in oil. Season with seasoning and salt, adding and adjusting as needed.


1 INGREDIENT • 3 WAYS

2015 ISSUE 09 13

4 keystoHAPPY HOURS

Happy Hours exist in a variety of venues, from bars and restaurants to retirement communities.

Whatever the establishment, Happy Hours can be a great source of relaxation, indulgence and fun with family and friends. They are also a great way to market your establishment and drive business.

Kyndra Hamblin, RD, LD, Martin Bros. Marketing Dietitian

SMALL PORTIONS & FINGER FOODS PRODUCTS

EQUIPMENT & SUPPLIES

MARKETING

Below are a few keys to making your Happy Hour successful, with the ultimate goal of leaving your patrons looking forward to the next one!

Sweet Classics® Double Chocolate Brownie Bites (981380 – 2/4 lb)

Wrappetizers® Mesquite Chicken Quesadilla Rolls (961410 – 4/4 lb)

Brew City® Beer Battered Zucchini Slices (961630 – 8/3 lb)

Anchor® Crispy Battered Green Beans (950580 – 4/2 lb)

Anchor® Battered Cheddar Nuggets (961778 – 6/3 lb)

Moore’s® Vidalia® Battered Onion Rings (946610 – 4/2.5 lb)

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

LW Private Reserve® Pinwheel Wedges® (960820 – 6/5 lb)

Dutch Quality House® Waffle Breaded Boneless Chicken Bites – Fully Cooked (978480 – 2/5 lb)

Bistro Collection® Mini Bundt Cakes (907790, 907800, 907810, 907820)

Doo-Wa Ditties Boneless Lightly Breaded Chicken Wings – Fully Cooked (978960 – 2/5 lb)

Cheesecake Cuties Variety Pack (997710 – 4/1/4 sheet)

Yoplait® SmoothiePro™ - Mixed Berry & Tropical (907850 & 907860 – 6/60 oz)

RECIPESCheeseburger Sliders (Recipe 15310)

Smoked Turkey & Cheese Sliders (Recipe 17681)

1 2

4

Black Beverage Napkin – 2 ply (801060 – 4/250 ct)

White Beverage Napkin – 2 ply (801190 – 4/250 ct)

White Beverage Napkin – 1 ply (801020 – 4/1000 ct)

Midtown Margarita Glass (90410327 – 12/13 oz)

Embassy Cocktail Glass (90369269 – 36/5 oz)

Mug (90369228 – 24/11 oz)

Gibraltar Super Mug (90369447 – 12/34 oz)

Mart’n Cart Snack Cart Great for setting up a portable bar for your patrons! Ask your Martin Bros. sales representative or Nutrition Services’ Julie Halfpop at [email protected] for more information.

THEMES3Leftover Wishbone Luncheon Plan a special luncheon a day or two after Thanksgiving. Serve turkey leftovers (or fresh turkey dishes). Use a fall color scheme - rusts, browns and golds. For more ideas, go to “Leftover Wishbone Luncheon” under November in the Theme Meal Magic Services section of www.MartinsMart.com.

The final key to successful Happy Hours is marketing them! Advertise them within your establishment on posters and table tents. Publish details about approaching events in newsletters, on your website and on social media. And…don’t forget to post pictures from the event via all these channels, as well, to thank people for coming and attract even more people next time!

For Senior Living establishments, giving some Happy Hours a seasonal theme is a great way to add even more fun into Happy Hours! Here is a great idea for the upcoming Thanksgiving and winter seasons:

A Snow Ball Decoration Ideas: Use white, silver and different shades of blue for a perfect color scheme. Cut out large snowflakes and hang them from the ceiling. Also, dangle large styrofoam balls from the ceiling. Add white helium-filled balloons and white crepe paper streamers. Hang icicle-style lights. For more ideas, go to “A Snow Ball” under December in the Theme Meal Magic Services section of www.MartinsMart.com.

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

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B U S I N E S S B U Z Z

Trusted Brand Feature:

BUILD YOUR BOTTOM LINE

WITH S UP

TOP 5 SOUPS

BREAD BOWLSWhite (Ready to Use – 986590 – 32/5 in; Full – 90448883 – 12/6 in) Sourdough (Full – 992660 – 40/Mini; Cored – 90448786 – 32/5 in)

SOUP TUBS VS. BAGS

Forty-six percent of consumers say they visit certain restaurants specifically because they enjoy the soup1, so featuring the right soup varieties for your operation can help to boost sales.

Whether providing an indulgent comfort, a healthier side option or a low-risk way to try a new ethnic flavor, soup appeals to customers for a wide variety of reasons. And with soups that satisfy these needs, you can drive traffic and build your business on multiple levels.

Several fast casual chains have made soup a major component of their menus using two of the most powerful soup sales strategies: bread bowls and combo meals.

Serving soup in a bread bowl adds eye-appeal and perceived value. Combo meals, regardless of restaurant type, may result in per-person check sizes that are $1.00 to $1.50 greater than checks for all other meals combined.3

Switching to frozen soup can help to increase profits even more. In terms of profit, a typical broccoli cheddar soup made from scratch can garner only about 15 cents per ounce, but frozen can yield up to 21 cents for the same quantity.2

With soup orders increasing nationwide4, there’s never been a better time to maximize your profits.

1 Technomic, Left Side of the Menu: Soup & Salad Consumer Trend Report, 20142 Soup Profitability Calculator.3 The NPD Group/CREST® Foodservice Brief, February 20124 Technomic, Inc., The Future of FSR, Family-Styles Restaurant Consumer Trend Report, 2013

Wisconsin Cheese (943130 – 4/4 lb tubs)

Cheesy Chicken Tortilla (946120 – 4/8 lb bags)

Potato with Bacon (943230 – 4/4 lb tubs)

Old Fashioned Chicken Noodle

(943120 – 4/4 lb tubs)

Broccoli Cheese (943220 – 4/4 lb tubs)

TUBSThe interlocking plastic design of tubs is ideal for operations with limited freezer space, because these tubs easily stack on freezer shelves. Chef Francisco® tubs also allow 100% evacuation of the product and serve as measuring vessels for any added liquid in reconstituted varieties. Heinz offers a variety of tub products that are easy-to-prepare and can be quickly customized with your own ingredients to create a signature soup.

BAGSRequiring no skilled labor, bag products can be heated from frozen or thawed right in the bag, so from batch to batch and day to day you can be assured of the same quality and taste.

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46%of consumers say they visit restaurants specifically because they enjoy the soup.1

2015 ISSUE 09 15

EQUIPMENTANDSUPPLIES

3 TIPS TO GET YOU READY FOR WINTER

Roxanne Hassman,Martin Bros. Janitorial Category Marketing Manager

Keep Hot Food HotCayenne® Warmer (4-1/8 qt (284884)

Take Prepared Food From Chilled to HotCayenne® Rethermalizer 11 qt (283025)

Get A Unique LookCayenne® Colonial Kettle™ 11 qt (90379840)

Economy Two-Piece Ladles1 oz (220020)2 oz (220050)3 oz (220060)4 oz (220070)6 oz (220090)

Heavy Duty Ladles with Black Kool-Touch® Handles2 oz (223570)6 oz (223600)

Flexstyle® Symphony® Double-Sided Poly Paper Food Container Combo Packs (Containers with Lids) 10/25 ct8 oz (856998)12 oz (856808)16 oz (857018)32 oz (857028)

1. Ice Melt Tips• Make sure the proper amount of ice melt is being applied. Oftentimes, ice melt/residue will track into a building if it is being over applied. Make sure to read and follow application rates. You could also purchase an ice melt with a colored coverage indicator to help apply the correct amount.• If you have a tight budget but need an ice melt that will perform at lower temperatures, use a high performance and low cost blend.• If you have a large parking lot that must stay relatively clear but you also have budget constraints, use a product with an accelerator.• If you have new concrete, make sure it’s at least one year old before you use any ice melt. Concrete needs a minimum of one year to fully cure. The freeze/thaw cycles that occur in winter are stressful to new concrete, and the use of an ice melt could potentially accelerate these cycles and cause the concrete to sprawl and flake.

2. Floor Care Tips• Sweep away excess ice melt from outdoor entrances as soon as the snow and ice have melted for that occurrence. This will help minimize the amount of ice melt being tracked into your building.• To remove any ice melt residues found on hard surfaces or carpets, use a carpet and hard floor neutralizer.

• For floors that can be burnished, increase burnishing frequency during the winter season. Burnishing will smooth out the scratches that can become more prevalent in floors during the winter. Smooth floors can also reduce the areas where particulates can settle.

3. Matting TipsThe Carpet & Rug Institute recommends 12-15 feet of matting at building entries.

3-Mat System: Scraper Mat – A mat, such as the Super Scrape from Andersen, that is generally used outside to remove heavy soil and moisture.

Scraper/Wiper Mat – Used in the vestibule or right inside the door to remove medium to heavy soil and moisture. Bi-level construction as found in the Andersen WaterHog® mats is best so that it traps the soil and moisture below the top surface.

Wiper Mat – Use in interior spaces of buildings. Stops light soil and moisture. An example would be the Andersen Stylist. Should space be limited and a 3-mat system will not fit, the best overall performance choice is a Scraper/Wiper Mat.

ICE MELTS

Peladow® Calcium Chloride Ice Melt(017030 – 1/50 lb)

Triple Melt® Ice Melt w/Activar®Blue Coverage Indicator(017060– 1/50 lb)

PACKAGING UNLIMITEDIce Melt w/BlueCoverage Indicator(017370– 1/50 lb)

ICE MELT RESIDUE REMOVERS

Back to 7 Carpet & Hard Floor Neutralizer (012810 – 1/1 gal)

EasyPaks® Neutralizer (011070– 180/.5 oz)

Ask your Martin Bros. representative for information about choosing the right mats for your facility, or visit The Andersen Company website at www.andersenco.com.

SOUP EQUIPMENT& SUPPLIES

LADLES

SOUP DISPOSABLES

16

H R C SServSafe CoursesOct

28 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.

Webinars & EventsUPCOMING

WEBINARS

Register at: www.martinsnet.com/events

Most Martin Bros. webinars and events can earn you CEUs.

EVENTS

Our webinars and events are designed to educate customers of all segments.

Please refer to the color-coded key next to the event to see if it pertains to you.Healthcare

NutritionRestaurant

MedicalHealthcareSchoolC-Store

HealthcareNutrition

RestaurantMedical

HealthcareSchoolC-Store

H R CMartin Bros. Taste the DifferenceOct

19Oct

20Kansas City, MO St. Louis, MO

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

NovOct

1114Survey Trends and Strategy F371Servant Leadership

N NH HR C S

In this webinar, we will discuss how using the Servant Leadership module can take you from being a boss to a LEADER. Invite your employees to listen as well; while their job descriptions might not say “manager/leader”, they are still leading people by their examples.

Wondering if you are the only community getting cited for F371? In this webinar, we will take a look at survey trends, what violations are being cited and how you can prepare your kitchen.

1:30 PM 1:30 PM

Julie Halfpop, RDN/LD & Gretchen Robinson, RDN/LDGretchen Robinson, RDN/LD, Martin Bros.

2:30 PM 2:30 PM

Wayne Farms Dutch Quality House® Waffle Breaded Boneless Chicken Bites

(978480)

PAGE 14

Heinz Chef Francisco® Wisconsin Cheese Soup (943130)

Lamb Weston Sweet Things® Sweet Potato Vanilla Sugar Fries (965210)

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Ossian Triple Melt® w/Activar® (017088, 017090, 017060, 017080)

Lyons Apple Juice (734408)

Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate (963050)

Kemps® Heavy Cream (904018)

Sugar Foods Fresh Gourmet® Dried Cranberries (581750)

Anchor® Spicy Jalapeño Cheddar Corn Nuggets (964620)

Tyson Hillshire Farm® Andouille Endless Rope Smoked Sausage (977910)

Farmland Pork Steakettes (918150)

Farmland Smoky Apple Bone-In Pork Chop (928850)

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#MBMustHaves

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FEAT

URED

REB

ATES

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Perdue 5* Bourbon Peppercorn Pan-Roasted Turkey Breast (380190)

McCormick Perfect Pinch® Zesty Pepper Salt-Free Seasoning (475741)

Wholesale Acorn Squash (361460)

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McCain Sweet Classics® Double Chocolate Brownie Bites (981380)

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Chicken Sausage Item # 906980

Anchor® Spicy Jalapeño Cheddar Corn Nuggets Item # 964620

Fall Rebate

BUY 1 GET 1 FREE! FIRST CASE FREE! UP TO $250!

dish! - 2015 issue 9

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