dish! - 2014 issue 2
DESCRIPTION
Savvy Seafood - Getting Ready for LentTRANSCRIPT
SERVING UP FACEBOOK8 WAYS TO PROFIT
THE DIGNITY OF SCENTMAKING A DIFFERENCE WITH SKIN CARE FOR HEALTHCARE
2014 • ISSUE 2
FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING
savvyseafoodsavvy
online@
blog.martinsnet.com
Foodservice with a Difference
Martin Bros. prides itself on hiring the very best when it comes to drivers. Drivers are carefully selected based on their driving record as well as their personality traits to ensure our customers receive the best in the delivery of their products.
Our drivers maintain a working knowledge of industry-wide safety procedures and guidelines and do their best to maintain your trust.
At Martin Bros. our overall goal is to deliver operational excellence to our customers. Our drivers make that possible.
Visit us at www.martinsnet.com for more information on how you can start experiencing Martin Bros. and the service you deserve.
“I like that I work for a local company that recognizes and rewards hard work.” ROY MEYERS 12 Years of Service
MARTIN BROS. DISTRIBUTING
DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler
MERCHANDISING MANAGER Jennifer Meinders
MARKETING MANAGERSara Kies
VENDOR MARKETING COORDINATORKrystle Kettman
CATEGORY MARKETING MANAGERSAngie Destival, Julie Podhaski, Steve Krivachek, Rod Stewart, Natalea Koehn, Roxanne Hassman
DIETITIANSJulie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow
C-STORE & RETAIL SPECIALISTSKen Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace, Patrick Mann
MEDICAL SUPPLIES SPECIALISTSTim Glenn, Erika Kramer, Deb Elings, Tom Jordan, Lynn Meyers, Becky Eighmey
EQUIPMENT & SUPPLY SPECIALISTSMary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller
CULINARYScott Fadden, Steve Tiezzi, Doug Voss, John Smith
GRAPHIC DESIGNERSJeff Sadler, Allyn Slack, Rob Swiatly, Billy Patton, Sara Kies, Angie Dark
PHOTOGRAPHYBilly Patton, Rob Swiatly
INTERACTIVE DESIGN SPECIALISTBill Pendry
Savvy Seafood!Seafood is one of Martin Bros.’ Trends for 2014. We know that there are opportunities for growth with seafood because the Midwest is so dominated by beef, pork and poultry…and because seafood is known as a healthy protein. We also know from one of our seafood partners, High Liner Foods, that there are opportunities to capitalize on the fact that seafood is the only major protein that has higher sales in restaurants than in retail. Finally, seafood dishes typically generate a premium topline. So, as we move towards Lent, take a look at some seafood possibilities for more profitability on your menu.
Krystle KettmanMANAGING EDITOR
CULINARY CONCEPTSSavvy Seafood
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HOT DISH! New Items & Rebates
1 INGREDIENT 3 WAYS High Liner Icelandic Scallops
CULINARY CONCEPTS St. Patrick’s Day Specials
HEALTH & WELLNESS Gluten-Free Facts
SENIOR LIVING Restaurant Style Dining
MEDICAL SUPPLIES The Dignity of Scent - Skin Care
SCHOOLS Dealing with Allergens
BUSINESS BUZZ Profiting with Facebook
DISPOSABLES Packaging
EQUIPMENT & SUPPLIES
CONVENIENCE Growing with the Times
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Scallops 3 Ways
Gluten-Free Tools
Profit with Facebook
It’s time to get savvy with seafood! Lent is just around the corner, starting on March 5. Think about what’s on your menu that you could highlight as a special during Lent. Maybe it’s a fish sandwich or a crab cake appetizer. Also, think about what you may like to add as a new limited time offer and ways to drive traffic with your specials – ads, posters, table tents, menu inserts, etc. Here are some recipes and product ideas to get you started.
savvyseafoodsavvy
PARMESAN PEPPER WALLEYEINGREDIENTS
J&B Freshwater Walleye Fillet – 6-8 oz (922851) General Mills Gold Medal Hotel & Restaurant (H&R) All Purpose Flour Kemps Buttermilk (904128) 2 cups Kerry Golden Dipt Japanese Panko Breadcrumbs (415090) 1 Tbsp McCormick Basil Leaves (472151) 3/4 cup Grated Parmesan Cheese 1 Tbsp McCormick Lawry’s Pepper Supreme (473101) Shredded Parmesan Cheese
PREPARATION & COOKING – Breading can be done ahead of time. Place breaded fillets on a parchment-lined sheet pan up to a day in advance. This is a great time savings for busy rush hours.
You will need three bowls. In the first bowl, pour flour. In the second bowl, pour buttermilk. In the third bowl, mix panko, basil, parmesan and pepper. Dip the fish in flour, dip into buttermilk and then coat with breading. Garnish with shredded parmesan after cooking.
PROFIT POTENTIALWalleye 5.85 Breading .64 Potatoes .52 Salad/Vegetable .60
Total Cost 7.61
SELL AT $19.95
POTENTIAL PROFIT* $12.38
J&B Freshwater Walleye Fillet (922851 – 1/11 lb)
WHO IS J&B?
J& B Group is a family-owned company based in St. Michael, Minnesota and a
leader in perishable food manufacturing and distribution, serving the retail
and food service industry across the Midwest and beyond.
Steve Tiezzi Martin Bros. Corporate Chef
*Potential profits are based on average prices and serving sizes.2
CRAB CAKE SANDWICH WITH SPICY AIOLICRAB CAKE INGREDIENTS
1 King & Prince Gourmet Seafood Crab Cake – 3 oz (927410) Kemps Buttermilk (904128) Kerry Golden Dipt Japanese Panko Breadcrumbs (415090)
PREPARATION & COOKING – Slack out crab cake. Press it with your hands to make a patty. Dip into buttermilk, then into panko, pressing the panko onto the cake. Pan fry or grill with oil until browned, flip and continue to cook until internal temperature reaches 165°F.
AIOLI INGREDIENTS 1 qt Ventura Classic Gourmet Extra Heavy Mayonnaise (631000) 1 can Roland Chipotle Peppers in Adobo Sauce (561180), minced 1 Tbsp Lime Juice 2 tsp Kosher Salt
PREPARATION & COOKING – Makes: 18 (2 oz portions) Mix all ingredients together.
FINISHING - Serve crab cake on a toasted Rotella’s Split Top Gourmet Hamburger Bun (994000) with fries and aioli.
PROFIT POTENTIALCrab Cake 1.00 Bun .41 Panko/Buttermilk .23 Aioli .20 Fries .42 Lettuce & Tomato .28
Total Cost 2.54
SELL AT $8.95
POTENTIAL PROFIT*
$6.45
King & Prince Gourmet Seafood Crab Cake
(927410 – 4/2.5 lb)
*Potential profits are based on average prices and serving sizes.
C U L I N A R Y C O N C E P T S
2014 ISSUE 2 3
COCONUT RUM HADDOCK WITH ORANGE RUM SAUCEHADDOCK INGREDIENTS
1 Atlantika Haddock Fillet – 5-8 oz (922141) Kerry Golden Dipt Tropical Rum Coconut Batter Mix (415150) Kerry Golden Dipt Tropical Rum Coconut Breading (415150)
PREPARATION & COOKING – Breading can be done ahead of time. Place breaded fillets on a parchment-lined sheet pan up to 8 hours in advance. This is a great time savings for busy rush hours.
You will need three bowls. In the first bowl, pour dry batter. In the second bowl, make a wet batter mix. In the third bowl, pour breading. Dust the fish in dry batter, dip into wet batter, drain excess batter, and then coat with breading. Cook.
SAUCE INGREDIENTS 2 cups Orange Juice 1/2 cup Rum 1/2 cup Sugar 3 Tbsp Cornstarch 3 Tbsp Water 1 tsp McCormick Ground Ginger (472371)
PREPARATION & COOKING – Makes: 12 (2 oz portions) In a sauce pan, combine orange juice, rum and sugar; bring to a low simmer. Mix cornstarch and water until smooth; whisk into pan, and continue to boil until thickened. Add ginger. Adjust sugar, if needed. Top with orange zest (optional).
PROFIT POTENTIALHaddock 1.82 Breading .40 Orange Rum Sauce .13 Potato & Vegetable 1.50
Total Cost 3.85
SELL AT $12.99
POTENTIAL PROFIT*
$9.14
Atlantika Haddock Fillet (922141 – 1/14 lb)
Uncle Ben’s Infused Rice Pilaf
(461750 – 2/5 lb)
WHO IS ATLANTIKA?
Atlantika is a U.S. Corporation headquartered in Connecticut. It was established in 2009 to service the
United States and Canadian markets with frozen-at-sea cod and haddock fillets that are sourced in the
cold, clean waters of the Barents Sea in the North Atlantic Ocean. These fillets are totally “clean
products,” with no chemicals used in processing, and they are traceable from catch to customer.
*Potential profits are based on average prices and serving sizes.
C U L I N A R Y C O N C E P T S
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Norpac Flav-R-Pac Grande Classics Malibu Vegetable Blend (962640 – 6/4 lb)
savvyseafood
REBATE ON PAGE 11!NEW! THE ULTIMATE SALMON BURGER – 4 oz (927430 – 1/10 lb)
BREADED & BATTERED FISHERMAN’S PLATTER (923700 – 16/9 oz)
SOUTHERN STYLE BREADED PANGASIUS (921300 – 40/4 oz)
POTATO CRUNCH POLLOCK (927260 – 46/3.6 oz) GLUTEN FREE!
BREWERS CHOICE BATTERED COD (920090 – 80/2 oz; 920100 – 53/3 oz; 920170 – 40/4 oz)
YUENGLING LAGER BREADED CLAM STRIPS (927050 – 24/4 oz)
items
Classic Gourmet Select Tartar Sauce (630060 – 4/1 gal)
Dipt’n Dusted Popcorn Shrimp (923780 - 6/2 lb)
Cooked Peeled & Deveined Tail-On Shrimp - 21-25 ct (924408 - 5/2 lb)
Lobster Crab Bisque (90350332 – 4/4 lb)
Boston Clam Chowder (949610 – 4/8 lb)
Coastal Crab & Sweet Corn Chowder (90424792 – 4/4 lb)
Red Rock Seafood Bisque (946010 – 4/4 lb)
Grill Mates Seafood Seasoning (472021 – 1/23 oz) Formerly known as Salmon Seasoning. Same great flavor. New name.
Lawry’s Lemon, Basil & Thyme Key West Style Seasoning (473221 – 1/20 oz)
Lemon & Pepper Seasoning Salt (472701 – 1/28 oz)
Mrs. Friday’s CoConut ButterFly shriMp (924130 – 4/2. 5 lB) REBATE ON PAGE 11!
C U L I N A R Y C O N C E P T S
2014 ISSUE 2 5
Tyson Deli Slices Corned Beef (933380 - 6/2 lb)
Ventura Classic Gourmet Bistro Thousand Island Dressing (630658 - 4/1 gal)
Think green! Irish green that is! St. Patrick’s Day is coming up, and we’ve got an idea for a unique twist on a Reuben here. And don’t forget about dessert!
Scott Fadden Martin Bros. operations Consultant
REUBEN DIPINGREDIENTS
1 lb Tyson Deli Slices Corned Beef (933380) 1 lb Shredded Swiss Cheese (903768) 1 lb Cream Cheese (903710), room temperature 2 cups Kemps Sour Cream (900540) 1/4 cup Ventura Classic Gourmet Bistro Thousand Island Dressing (630658) 1 cup Bay Valley Sauerkraut (610040), squeezed, drained
PREPARATION & COOKING – Makes 4 appetizers. Mix ingredients. Divide into oven proof dishes. Heat in a 375°F oven until bubbly. Serve with your choice of bread or chips for dipping.
PROFIT POTENTIALCorned Beef 5.94 Cheese 3.29 Cream Cheese 1.96 Sour Cream 1.36 Dressing .16 Sauerkraut .66 Bread/Chips 2.00
Total Cost 15.37 Each Appetizer Cost 3.84
SELL AT $10.95
POTENTIAL PROFIT*
$7.11
*Potential profits are based on average prices and serving sizes.
C U L I N A R Y C O N C E P T S
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SMOKED SAUSAGE REUBENINGREDIENTS
4 oz Sara Lee Hillshire Farm Endless Black Oak Smoked Sausage (910000) 3 oz Sauerkraut 2 oz Ventura Classic Gourmet Bistro Thousand Island Dressing (630658) 2 slices Swiss Cheese 2 slices Marble Rye Bread
PREPARATION & COOKING – Butter one side of each slice of bread; place butter-side down on skillet; top with one slice of cheese per slice of bread; grill. Split sausage lengthwise; grill. Heat sauerkraut. Place sausage, sauerkraut and dressing on top of one slice of grilled cheese bread. Place remaining slice of grilled cheese bread on top (cheese-side down). Serve with Lamb Weston Wedge Potatoes.
PROFIT POTENTIALSausage .56 Sauerkraut .30 Dressing .20 Cheese .46 Bread .42 Wedges .35
Total Cost 2.29
SELL AT $7.99
POTENTIAL PROFIT*
$5.70
Ventura Classic Gourmet Bistro Thousand Island Dressing (630658 – 4/1 gal)
Sara Lee Hillshire Farm Endless Black Oak Smoked Sausage (910000 – 1/11 lb)
Lamb Weston Chicken Batter Recipe Crinkle Deli Wedge (963690 - 6/5 lb)
eli’s irish CreaM CheeseCake – 10 in
(90421989 – 2/90 oz)
Luxurious Irish cream cheesecake layered
with chocolate ganache and finished with
Irish Cream mousse, a splash of chocolate
and a dusting of cocoa.
REBATE ON PAGE 11!
*Potential profits are based on average prices and serving sizes.
C U L I N A R Y C O N C E P T S
2014 ISSUE 2 7
?
1 INGREDIENT • 3 WAYS
Pan-Seared Scallops with Sauteed VegetablesServes: 2
14 each High Liner Icelandic Scallops – 10-20 ct (925200)1 cup Assorted Bell Peppers, small julienned1 cup Capital City Zucchini (361451), small julienned1/2 cup C.H. Robinson Matchstick Carrots (360250)1/2 cup Capital City Red Onion (361110), small julienned2 Tbsp C.H. Robinson Green Onion (361010), diced1 Tbsp Wholesale Minced/Chopped Garlic in Water (391020)As needed Olive Oil1/4 cup Shredded Parmesan Cheese1 Tbsp Roland Capers (601151), fried
Thaw scallops. Heat sauté pan with olive oil to medium-high heat. Place scallops in pan; sear one side; when lightly brown, flip to the other side; lightly season with salt and pepper; cook to opaque and browned. Sauté vegetables with olive oil; add garlic for the last 1-2 minutes of sautéing. Top with Parmesan cheese and fried capers.
1
1 3
waysingredient
YOUR ORDERING AND INVENTORY BY TAKING ONE PRODUCT AND UTILIZING IT THROUGHOUT YOUR MENU. YOUR ORDERING AND INVENTORY BY TAKING ONE PRODUCT AND UTILIZING IT THROUGHOUT YOUR MENU.
Simplify
SELL AT $22.95POTENTIAL
PROFIT PER PLATE*
$13.47
Scallops 14.00 Vegetables/Oil 1.96Parmesan/Capers .76 Sides 2.24
Total 2 Meal Cost 18.96
The Ingredient: High Liner Icelandic Scallops 10-20 ct (925200 – 2/5 lb)
100% whole muscle North Atlantic sea scallops.
No additives or preservatives. Extremely high yield
product with limited drip loss. Individually frozen for
easy handling and storage. Packed in resealable bags.
Also Try: Yuengling Lager Panko Breaded Scallops – 21-30 ct
(925290 – 1/10 lb)
*Potential profits are based on average prices and serving sizes.8
2014 VOLUME 1 ?
1 INGREDIENT • 3 WAYS
2
3
Scallops with Garlic Sauce, Pasta & VegetablesServes: 2
10 each High Liner Icelandic Scallops – 10-20 ct (925200)1/4 cup Olive Oil1/4 cup Capital City Red Pepper (361251; 361250), small julienned1/4 cup Capital City Green Pepper (361261; 361260), small julienned1/4 cup C.H. Robinson Matchstick Carrots (360250)1-2 Tbsp Wholesale Minced/Chopped Garlic in Water (391020)16 oz AIPC R&F Fettuccini – 10 in, prepared (480640)2 Tbsp C.H. Robinson Green Onion (361010), diced
Thaw scallops. Heat sauté pan with olive oil to medium to high heat. Sauté peppers and carrots until slightly tender; add scallops; continue to sauté until scallops are almost cooked; add garlic; sauté an additional minute; add pasta; cook until heated. Garnish with green onion.
Fried Scallops with Sweet Chili SauceAppetizer
6-8 each High Liner Icelandic Scallops – 10-20 ct (925200)As needed Kemps Buttermilk (904128)As needed Kerry Golden Dipt Old South Fish Fry (347782)2 oz Bay Valley Saucemaker Sweet Chili Sauce (430570)
Thaw scallops. Place buttermilk in a bowl; dip scallops in. Place Fish Fry in a separate bowl; bread buttermilk-dipped scallops. Deep fry until brown with opaque center. Serve with sauce.
SELL AT $14.95
POTENTIAL PROFIT*
$7.50
SELL AT $16.95POTENTIAL
PROFIT PER PLATE*
$10.20
Scallops 10.00Vegetables 1.26Oil/Garlic .40Pasta .64Salad 1.20
Total 2 Meal Cost 13.50
Scallops 7.00Buttermilk/Breading .21Sauce .24
Total Cost 7.45
1 INGREDIENT • 3 WAYS
*Potential profits are based on average prices and serving sizes.2014 ISSUE 2 9
NEWitems
REBATE: Buy 2, get 1 free! Offer
valid 11/1/2013 - 3/31/2014.
PERFECT FOR LENT!
High Liner FPI Ultimate Salmon Burger (4 oz – 927430 – 1/10 lb; 6 oz – 90589574 – 1/10 lb; 2 oz – 90589575 – 1/10 lb)Crafted from a perfect blend of flavorful, first-quality Atlantic and Wild Pacific Salmon and the finest herbs and spices. With rich, meaty texture, hand-crafted appearance and upscale appeal, this next-generation salmon burger offers the ultimate in value and quality…and limitless menu options and profit opportunities!
McCormick Grill Mates NEW SeasoningsBarbecue Featuring brown sugar, red bell pepper, salt, tomato, garlic, onion, parsley, paprika and natural hickory smoke flavor. (473321 – 1/27 oz)
Hamburger Featuring black pepper, chili pepper, red bell pepper, salt, garlic and onion. (473351 – 1/24 oz)
MesquiteFeaturing chili pepper, red bell pepper, salt, garlic, onion, paprika and natural mesquite smoke flavor. (473361 – 1/24 oz)
REBATE: Receive up
to $40! Offer valid 1/2/2014 -
11/30/2014.
Hormel Fuse Burger – 4 oz (999730 – 2/5 lb)All Natural Protein + Whole Grains + Fruits & Vegetables A perfect melding of beautifully basic ingredients: all-natural ground turkey, nutritious
spinach, hearty brown rice, savory roasted onions and dried cherries. These down-to-earth ingredients deliver a uniquely delicious flavor with the added benefit of a favorable nutrition profile. Fully cooked, ensuring easy prep and a consistent finished product.
Did You Know? There is a growing demand for menu choices that are healthful but don’t compromise on flavor. The Hormel Fuse Burger offers an easy way to deliver
a menu option that customers can feel good about while at the same time differentiating the menu with something that is unique and unexpected.
Trident Redi Grilled SeafoodNew Species Additions Get customers’ mouths watering with exciting additions to the Redi Grilled line-up. These popular, mild tasting white fish species provide delicious menu options that will appeal to a wide variety of customers.
Wild Alaskan Pollock (927480 - 40/4 oz)
Tilapia (927500 - 40/4 oz)
New! Redi Grilled™ Family
Redi Grilled™ SeafoodFire Grilled, Fully Cooked Fillets
>> IntroducIng tIlapIa and pollock!
>> FULLy COOkEd ANd FIRE GRILLEd
>> REAdy TO SERVE
REBATE: Save up to $500!
$10 per case. Minimum total cases 5. Offer valid 1/1/2014 -
4/30/2014.
H O T D I S H !
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PRODUCTrebatesSave up to $500High Liner Thank Cod! For Smarter Savings Rebate
$2.50 per case.
Minimum total cases 10. Offer valid 1/2/2014 - 4/30/2014.
Save $5/caseKing & Prince Real Deal NEW Gourmet Seafood Cakes RebateCrab Cake (927410) and Lobster & Seafood Cake (927420)Minimum total cases 2. Maximum total cases 100. Offer valid 11/1/2013 - 4/30/2014.
Save $5/caseTyson Timeless Recipe Fried Chicken RebateFully Cooked ProPortion Cut Fried Chicken (977550) Maximum total rebate $500. Offer valid 10/1/2013 - 3/31/2014.
Save up to $500 Eli’s Favorite Cheesecakes & Desserts Rebate$5 per case. Offer valid 1/2/2014 - 3/31/2014.
Try Irish Cream Cheesecake – 10 in (90421989) for St. Pat’s!
Save $5/caseTyson Score More Sales Serve It Spicy RebateRed Label Select Cut Homestyle Breaded Boneless Wings (998380)Maximum total rebate $250. Offer valid 10/1/2013 - 3/31/2014.
Save up to $1,000 Trident Seafoods Favorites Rebate Alaskan Salmon Burger (922250), Salmon Croquette (923270) and Redi Grilled Salmon (927490)! $5 per case. Minimum total cases 5. Offer valid 1/1/2014 - 4/30/2014.
BOGO & RebateKerry Golden Dipt Pre-DipWhen you purchase one case, your second case is free...additional purchases (cases 3-10) entitle you to receive an additional $2 off per case! Offer valid 1/1/2014 - 12/31/2014.
Save up to $100Heinz Escalon Tomatoes Rebate$1.00 per case. Offer valid 4/29/2013 - 4/27/2014.
Save up to $100AdvancePierre Steak-EZE Rebate$10 per case. Offer valid 1/1/2014 - 3/31/2014.
Save up to $500King & Prince Lent Rebate Minimum total cases 3. Offer valid 1/1/2014 - 4/30/2014.
Save up to $500Cloverdale Breakfast Meats Rebate
Offer valid 1/13/2014 - 3/7/2014.
Save up to $250Farmland Spring Rebate$2 per case. Minimum total rebate $20. Offer valid 2/24/2014 - 4/27/2014.
H O T D I S H !
Save up to $600Sara Lee Seasonal Favorites Rebate $2 per case (on more than 70 items). Offer valid 1/1/2014 - 6/30/2014.
Save up to $10/caseSara Lee New Products Rebate Maximum total rebate $100. Offer valid 1/1/2014 - 6/30/2014.
Save up to $100Sara Lee Ball Park Hot Dogs Rebate $2 per case. Offer valid 1/1/2014 - 6/30/2014.
Save up to $600Sara Lee Sausage Rebate $2 per case. Offer valid 1/1/2014 - 6/30/2014.
Save up to $4/caseGeneral Mills Gold Medal Mixes RebateMaximum total rebate $80. Offer valid 12/1/2013 - 2/28/2014. Offer not available to K-12 operators.
Save $6/caseGeneral Mills Pillsbury Frozen Baked Goods Rebate Maximum total rebate $150.Offer valid 12/1/2013 - 2/28/2014.Offer not available to K-12 operators.
Save $3/caseGeneral Mills SnacksMaximum total rebate $60. Offer valid 12/1/2013 - 2/28/2014. Offer not available to C-Store operators.
Save up to $3/caseGeneral Mills Yoplait Yogurt Rebate Maximum total rebate $300.Offer valid 12/1/2013 - 2/28/2014.Offer not available to K-12 operators.
Save $5/caseGeneral Mills Cereals RebateMaximum total rebate $100. Offer valid 1/1/2014 - 3/31/2014. Offer not available to K-12 or C-Store operators.
Martin Bros. tracks the above rebates and more for you. For a complete list and extended information on tracked rebates, go to www.MartinsMart.com and click on “Coupons” under “Products”.
Save up to $500 Trident Seafoods New Favorite RebateRedi Grilled Wild Alaskan Pollock (927480 – 40/4 oz) and Tilapia (927500 – 40/4 oz) $10 per case. Minimum total cases 5. Offer valid 1/1/2014 – 4/30/2014.
Save up to $1,000High Liner Seafood Is Smarter Savings Rebate
$5 per case.
Minimum total cases 10. Offer valid 1/2/2014 - 4/30/2014.
Buy 2, get 1 freeHigh Liner FPI The Ultimate Salmon Burger (927430) RebateOffer valid 11/1/2013 - 3/31/2014.
Save up to $3/caseSugar Foods Sweeteners RebateMaximum total cases 100. Offer valid 1/1/2014 - 2/28/2014.
Save up to $40McCormick Grill Mates NEW Seasonings RebateOffer valid 1/2/2014 - 11/30/2014.
Save up to $7/caseGeneral Mills Pillsbury Biscuits Rebate Maximum total rebate $210.Offer valid 12/1/2013 - 2/28/2014. Offer not available to K-12 operators.
2014 ISSUE 2 11
Ienjoy working with many Martin Bros. customers on menus and recipes. Over the years, I’ve been getting
more and more questions about how to handle a gluten-free diet. “Gluten-free” is still one of the top food trends identified by the National Restaurant Association.
Consumers in healthcare facilities, restaurants, schools and other foodservice venues as well as in retail have been demanding more gluten-free options over the last decade, and the demand continues to rise. Here are some frequently asked questions and answers about supporting a gluten-free diet.
Gluten-Free Friendly? Mary Sell, MPA, RD, LD, Martin Bros. Menu Production Manager
How can I identify gluten on food labels?Read ingredient statements on food packaging. Avoid foods that contain wheat, rye, barley, oats and derivatives of those four ingredients. Ingredients that may indicate gluten include malt, triticale, spelt, dextrin, maltodextrin, modified food starch, natural flavor and artificial flavor. This list is not all inclusive.
In August of 2013, the FDA finalized labeling regulations that define the term “gluten-free,” which manufacturers can voluntarily put on food packaging.
Are there many gluten-free options, and how do I find them in foodservice?There are many gluten-free options available, and the availability continues to increase. Martin Bros. has an online search option that can help you find items that meet specific dietary restrictions – including gluten-free. In the item search on MartinsMart.com, select “Switch to Advanced” and then select “Gluten-free” from the Specific Requirements (Food) dropdown to find gluten-free items. In addition, always read ingredient statements on food packaging before serving.
How can I avoid cross contamination when preparing gluten-free food?It is important to thoroughly train staff to deal with a gluten-free diet or any allergen you are avoiding. Gluten-free ingredients need to be handled with:
Gluten is a protein found in wheat, rye, barley and often oats. It can be broken down into gliadin and glutenin.
Are you
• Separate covered storage• Separate designated appliances (i.e. toasters, grill area, etc.)• Separate containers of condiments, butter, peanut butter, etc.• Separate water for boiling or oil for frying• Separate food prep area with designated tools and equipment
What Is gluten?Who needs to avoidgluten and why?People who have celiac disease or gluten sensitivity should avoid consuming gluten. Ingestion of gluten by individuals who have celiac disease can cause damage and inflammation in the small intestines, resulting in stomach pain, bloating, diarrhea, decreased absorption of nutrients and other symptoms.
Feb
19For more details on our upcoming food allergy webinar, look for the Village Approach to Food Allergy Management located on the back page.
H E A LT H A N D W E L L N E S S
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FEATURED GLUTEN-FREE PRODUCTS
Heinz Chef Francisco Broccoli Cheese with Florets Soup943220 - 41416
Custom Culinary Master’s Touch Cream Soup Base 500920 – 6/28 oz.
High Liner FPI Potato Crunch Pollock Fillets 927260 – 46/3.6 oz.
Rich’s Par-Baked Pizza Crust999620 -24/7.75 oz
Ventura Hidden Valley Pour Bottles – 32 ozRanch – 631640 Honey Mustard – 631650Creamy Caesar – 631660 Italian Low Calorie – 631670 Light Ranch – 631680 Blue Cheese – 631690 French w/ Honey – 631700 Thousand Island – 631710
Sani-Safe ® Knives
• Textured, slip-resistant, easy-to-clean polypropylen handle withstands both high and low temperatures.
• Impervious blade-to-handle seal provides the utmost in sanitary performance.
• Blades are manufactured from proprietary DEXSTEEL™ stain-free, high-carbon steel, are individually ground and honed and excel in commercial use.
Purple = Gluten-Free
Saf-T-ZoneTM
Cutting Board• Dishwasher safe• Grip corners hold board securely in place during prep.• Durable co-polymer material will not warp and is gentle on knives.
Dexter Sani-Safe® 10 in Cook’s Knife 264639
Dexter Sani-Safe® 8 in Cook’s Knife 264638
Dexter Sani-Safe® 6 in Narrow Boning Knife 264637
Dexter Sani-Safe® 3-1/4 in Cook’s Style Paring Knife264636
San Jamar Saf-T-Zone™ Cutting Board264696 - 1/12x18
Purple has become known as the color to use when working with gluten-free diets.
Great Lenten item!
GLU
TEN-FREE
GLU
TEN-FREE
H E A LT H A N D W E L L N E S S
2014 ISSUE 2 13
BreakfastSmall Plates
fireside grill
fireside Grill
fireside
grill
fireside
grill
fireside grill
fireside Grill
fireside
grill
fireside
grill
fireside grill
fireside Grill
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Assorted Cereal With Milk 2
• Corn Flakes
• Raisin Bran
• Honey Nut Cheerios • Rice Krispies
Steel Cut Oatmeal
Cinnamon and brown sugar, served with milk 2.5
Eggs any style
Two farm fresh eggs cooked to your liking (fried: over-easy, medium, hard,
sunnyside-up; scrambled or poached) served with golden hash browns and toast 4
Lumberjack Breakfast
Two farm fresh eggs any style, two buttermilk pancakes, golden hash browns, toast
and ham, bacon or sausage 6
Buttermilk Pancakes
Two fluffy, golden griddle pancakes served with whipped butter and warm maple
syrup. 3 With Blueberries or Strawberries & Cream 4
Blueberry Pancakes
Bursting with fresh mountain blueberries, served with blueberry sauce and whipped
cream 5
Fireside Omelet
Folded with your choice of fresh ingredients and served with toast 5
Belgian Waffle
Thick and golden brown, dusted with powdered sugar and served with whipped
butter and warm maple syrup. 3.5 With Blueberries or Strawberries & Cream 4.5
Turtle Waffle
Topped with ice cream, chocolate and caramel sauce, pecans and whipped cream 6
Biscuits ‘n Gravy
Two buttermilk biscuits smothered in our country sausage gravy and served with
seasonal fruit 5
Ham & Swiss Egg Croissant
Sliced ham piled high on a buttered croissant with scrambled eggs, hollandaise sauce
and melted Swiss cheese 3.5
French Toast
Texas toast dipped in a sweet vanilla batter and toasted on the griddle 3
SidesBeverages
*Please note that consuming raw or undercooked meats and eggs may increase your risk of food borne illness
*Since we are a non-profit organization, all tips donated go to our employee fund – THANKS!! Most random items not listed on the menu are $1
Bethany’s FGFG
• Monterey Jack Cheese
• Spinach
• Tomatoes
• Mushrooms
• Green Peppers
• Roasted Red Pepper
• Onions
• Black Olives
• Bacon
• Ham
• Sausage
FRUIT & YOGURT, GRANOLA PARFAIT 2.5
PAUL BUNYAN MUFFIN (assorted) 2
SEASONAL FRUIT 2
SMOKED BACON 2
GRILLED HAM 2.5
PORK SAUSAGE 2
GOLDEN HASH BROWNS 2
*Most random items not listed on the menu are $1
CHILLED JUICES 1
Apple, Cranberry, Sugar-Free Cranberry, Grape
Orange, Prune, Tomato
LEMONADE 1
STRAWBERRY LEMONADE 1.5
TEA (Hot or Cold) 1
COFFEE 1.5
HOT CHOCOLATE 1.5
CAPPUCCINO 2
• French Vanilla (diet) • Seasonal
MILK (2% or Skim) 1.5
CHOCOLATE MILK 1.5
SODA 1
Cola, Diet Cola, Lemon-Lime
FLAVOR 8 SODA POP 2
Cream Soda, Root Beer, Orange
BEER BRAT SLIDERS
Two mini beer brat and Swiss cheese sandwiches, piled high with caramelized onions
and sauerkraut 6.5
CABIN FEVER NACHOS
Homemade corn tortilla chips smothered with grilled chicken and melted cheese, then
piled high with layers of shredded lettuce, tomatoes, black olives, salsa, sour cream
and guacamole 6
PARMESAN CRUSTED FISH STRIPS
Alaskan Pollock tossed in our parmesan cheese breading and sautéed, served with
house tartar sauce 6
WISCONSIN CHEESE CURDS
Fresh Cheddar cheese curds, hand-battered, fried and served with house Ranch
dressing 7
SMOKED SALMON DIP
Creamy blend of herbs and smoked salmon, served with hand-cut crispy flatbread 6
FIRESIDE WINGS
Sautéed and tossed in one of our signature sauces, served with cool bleu cheese
dressing and celery 7
• Buffalo
• Bourbon-BBQ
• Orange-Teriyaki • Sweet Chili
CAMP QUESADILLA
Toasted tortilla stuffed with marinated steak, sautéed mushrooms, roasted red
peppers, melted cheese and our pesto cream sauce 6.5
I
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Served All Day, Every Day
Served All Day
= Healthy Choice
= House Favorite
WILD BERRY
SMOOTHIE 2.5
RESTAURANTSTYLE DINING
Q
Q
Julie Halfpop, RD, LD, Martin Bros. Director of Nutrition Services
Josh Eggeman Director of Food & Beverage Bethany Home Waupaca, Wisconsin
How are you incorporating restaurant-style dining into your program?
What is the first step?
In January, we highlighted the three dining trends that we’re seeing in senior living – room service, on the road and restaurant style. There are many tips, ideas and benefits to each style. Restaurant style in particular can be a great person-centered service. It is also an attractive marketing tool for a facility while offering some great
revenue potential and resident satisfaction, as well. So, I asked the Director of Food & Beverage from Bethany Home in Waupaca, Wisconsin, Josh Eggeman, who is seeing some great success with restaurant style dining there, to tell us a little bit more about this trend and how it is working for their home.
A
A
We redesigned cycle menus to consist of restaurant-quality, made-from-scratch recipes. Fresh salads, fruit and soup of the day are now also always available.
We restructured the department and rewrote all of the job descriptions. We separated them into front-of-the-house and back-of-the-house responsibilities – consistent with what you would find in a restaurant setting.
We created an actual restaurant menu that is available from open to close daily in our log cabin themed main dining room, The Fireside Grill. The menu has everything from Fireside Omelets to Beer Brat Sliders…and even Campfire S’more Ice Cream Sundaes. I’d put our food up against any restaurant in the area.
We have also incorporated, and have had luck with, a Friday Night Fish Fry as well as an Easter and Mother’s Day Brunch.
First, you and your facility (starting with the Owner/Board, CEO/Administrator and Foodservice Manager) have to truly want the change.
Second, you need to involve your staff and residents in the ongoing decision-making process. Interview your residents to determine exactly what their needs and wants are. I recommend implementing a comment card system and establishing a Food Committee to keep the communication lines open, as well. Work very closely with staff when restructuring job functions. It’s also important to get the other departments involved. Teamwork between nursing staff and foodservice staff is especially vital.
Third, you have to look at your foodservice operations in a whole new light. If you want to provide restaurant-style dining, you can greatly benefit from people with restaurant experience. I recommend hiring people from the restaurant industry every chance you get.
“From every angle possible”
“Getting everybody on board”
Food & Beverage Department at The Fireside Grill, Bethany Home
S E N I O R L I V I N G
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Lamb Weston Yukon Selects CrissCut Fries (963660 - 6/4.5 lb)
Sara Lee Hillshire Farm Deli Select Sliced Corned Beef (913170 – 6/2 lb)
Bay Valley Saucemaker Monterey Jack Cheese Sauce (430310 – 6/#10)
Shredded Swiss Cheese (903768 – 1/5 lb)
Bix Shredded Cabbage (380236 – 2/5 lb)
Bix Diced Tomatoes (380248 – 2/5 lb)
C.H. Robinson Green Onion (361010 – 4/2 lb)
13x13 inch St. Patrick’s Day Napkin (899443 – 1/18 each)
9.5x14 inch Emerald Green Placemat (899504 – 1/50 each)
To order these party supplies, contact your sales representative or email c&[email protected].
Include account number and quantity.
Here’s a great idea from the Martin Bros. Culinary Team for a Restaurant Style
St. Patrick’s Day Special
Irish Nachos!
Party Supplies
Ingredients
“We created an actual restaurant menu that is available from open to close daily in our log cabin themed main dining room, The Fireside Grill.”
SMORE’S SUNDAE Creamy vanilla ice cream sundae of a campfire classic 3HOMEMADE CHEESECAKE 3.5
• Strawberries • Blueberries • TurtleAPPLE CRISP Fresh apples tossed in cinnamon, brown sugar and nutmeg, baked
to a golden brown and served with whipped cream 3
Desserts
MILK SHAKES 2.5• Oreo • Vanilla • Chocolate • Strawberry
GARDEN SALAD 2.5 • 1000 Island • Bleu Cheese • Raspberry Vinaigrette • Oil & Vinegar
• Ranch • Light French • Light Italian • FF Ranch
COFFEE CAN SOUP of the DAY 2BAKED FRENCH ONION 3DAWN’s CHILI (Seasonal) 2.5SEASONAL FRUIT 2FIRESIDE FRIES 2SWEET POTATO FRIES 2VEGGIES 2
WILD RICE 2GARLIC-SMASHED POTATOES 2COLESLAW 2
*Most random items not listed on the menu are $1
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EntreésCHICKEN CAESAR SALAD Sliced chicken breast, grape tomatoes, homemade croutons and fresh Parmesan
cheese on a bed of crisp romaine lettuce, with a garlic breadstick 7
BACKWOODS BEEF KABOB Marinated steak and fresh vegetable skewer, grilled and served over wild rice with
coffee can soup or garden salad 9CAMPFIRE SALMON Seasoned, smoked and broiled, served with veggies and a Fireside Side 9
WILD ‘SHROOM & CHICKEN PASTA Sautéed mushrooms, marinated chicken and grape tomatoes tossed in our creamy
Marsala wine sauce, served with coffee can soup or garden salad and a garlic
breadstick 8BOURBON-BBQ RIBS Low ‘n slow roasted, glazed and finished on the char-broiler, served with coleslaw
and a Fireside Side 9
GRILLED FLATBREAD PIZZA Crispy flatbread topped with your choice of ingredients, fresh basil and a drizzle of
olive oil 7• Spinach
• Tomatoes • Mushrooms • Green Peppers
• Roasted Red Peppers • Onions • Black Olives • Pepperoni
• Sausage • Bacon • Extra Cheese • Ham
GREAT WHITE NORTH PIZZA Grilled Chicken, Bacon, Caramelized Onions, Roasted Red Peppers, Spinach, Pesto
Cream Sauce, Mozzarella and Parmesan Cheese 8
TURKEY BLT CLUB Smoked bacon and turkey breast on Texas toast with garlic & herb mayo 6.5
CHICKEN SALAD CROISSANT Pulled rotisserie chicken salad with pecans, Craisins and shredded apple, served
with sliced tomato and leaf lettuce on a buttered croissant 6.5FRESH-CATCH FISH FILLET Pan-fried Alaskan Pollock, served on a marble rye hoagie with leaf lettuce, tomato
and house tartar sauce 7BLUE OX BURGER Charbroiled Black Angus beef patty, served with leaf lettuce, sliced tomato and red
onion rings 7 with Cheese 7.5 Speciality Burger 8• Cheesehead (Fried Cheese Curds and Caramelized Onions),
• ‘Shroom & Swiss (Sautéed Mushrooms, Marsala Cream Sauce and Swiss cheese)
• Bacon ‘n Bleu (Smoked Bacon, Caramelized Onions and Bleu Cheese Crumbles)
• Sunshine (American Cheese, Smoked Bacon and a Fried Egg)
CAST IRON GRILLED CHEESE Hot American cheese pressed between two slices of golden brown Texas toast 4
PINE PESTO CHICKEN WRAP Grilled chicken, red onions, mozzarella and parmesan cheese, roasted red peppers
and fresh spinach rolled up in a tortilla with pesto-mayo 7
Sandwiches
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Fireside Sides
All you can eatEvery Friday Night
Served with a Fireside Side
PICNIC LUNCH Half of a Turkey BLT Club along with the fruit and soup of the day 6
*Please note that consuming raw or undercooked meats and eggs may increase your risk of food borne illness
*Since we are a non-profit organization, all tips donated go to our employee fund – THANKS!! Most random items not listed on the menu are $1
BreakfastSmall Plates
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Assorted Cereal With Milk 2
• Corn Flakes
• Raisin Bran
• Honey Nut Cheerios • Rice Krispies
Steel Cut Oatmeal
Cinnamon and brown sugar, served with milk 2.5
Eggs any style
Two farm fresh eggs cooked to your liking (fried: over-easy, medium, hard,
sunnyside-up; scrambled or poached) served with golden hash browns and toast 4
Lumberjack Breakfast
Two farm fresh eggs any style, two buttermilk pancakes, golden hash browns, toast
and ham, bacon or sausage 6
Buttermilk Pancakes
Two fluffy, golden griddle pancakes served with whipped butter and warm maple
syrup. 3 With Blueberries or Strawberries & Cream 4
Blueberry Pancakes
Bursting with fresh mountain blueberries, served with blueberry sauce and whipped
cream 5
Fireside Omelet
Folded with your choice of fresh ingredients and served with toast 5
Belgian Waffle
Thick and golden brown, dusted with powdered sugar and served with whipped
butter and warm maple syrup. 3.5 With Blueberries or Strawberries & Cream 4.5
Turtle Waffle
Topped with ice cream, chocolate and caramel sauce, pecans and whipped cream 6
Biscuits ‘n Gravy
Two buttermilk biscuits smothered in our country sausage gravy and served with
seasonal fruit 5
Ham & Swiss Egg Croissant
Sliced ham piled high on a buttered croissant with scrambled eggs, hollandaise sauce
and melted Swiss cheese 3.5
French Toast
Texas toast dipped in a sweet vanilla batter and toasted on the griddle 3
SidesBeverages
*Please note that consuming raw or undercooked meats and eggs may increase your risk of food borne illness
*Since we are a non-profit organization, all tips donated go to our employee fund – THANKS!! Most random items not listed on the menu are $1
Bethany’s FGFG
• Monterey Jack Cheese
• Spinach
• Tomatoes
• Mushrooms
• Green Peppers
• Roasted Red Pepper
• Onions
• Black Olives
• Bacon
• Ham
• Sausage
FRUIT & YOGURT, GRANOLA PARFAIT 2.5
PAUL BUNYAN MUFFIN (assorted) 2
SEASONAL FRUIT 2
SMOKED BACON 2
GRILLED HAM 2.5
PORK SAUSAGE 2
GOLDEN HASH BROWNS 2
*Most random items not listed on the menu are $1
CHILLED JUICES 1
Apple, Cranberry, Sugar-Free Cranberry, Grape
Orange, Prune, Tomato
LEMONADE 1
STRAWBERRY LEMONADE 1.5
TEA (Hot or Cold) 1
COFFEE 1.5
HOT CHOCOLATE 1.5
CAPPUCCINO 2
• French Vanilla (diet) • Seasonal
MILK (2% or Skim) 1.5
CHOCOLATE MILK 1.5
SODA 1
Cola, Diet Cola, Lemon-Lime
FLAVOR 8 SODA POP 2
Cream Soda, Root Beer, Orange
BEER BRAT SLIDERS
Two mini beer brat and Swiss cheese sandwiches, piled high with caramelized onions
and sauerkraut 6.5
CABIN FEVER NACHOS
Homemade corn tortilla chips smothered with grilled chicken and melted cheese, then
piled high with layers of shredded lettuce, tomatoes, black olives, salsa, sour cream
and guacamole 6
PARMESAN CRUSTED FISH STRIPS
Alaskan Pollock tossed in our parmesan cheese breading and sautéed, served with
house tartar sauce 6
WISCONSIN CHEESE CURDS
Fresh Cheddar cheese curds, hand-battered, fried and served with house Ranch
dressing 7
SMOKED SALMON DIP
Creamy blend of herbs and smoked salmon, served with hand-cut crispy flatbread 6
FIRESIDE WINGS
Sautéed and tossed in one of our signature sauces, served with cool bleu cheese
dressing and celery 7
• Buffalo
• Bourbon-BBQ
• Orange-Teriyaki • Sweet Chili
CAMP QUESADILLA
Toasted tortilla stuffed with marinated steak, sautéed mushrooms, roasted red
peppers, melted cheese and our pesto cream sauce 6.5
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Served All Day, Every Day
Served All Day
= Healthy Choice
= House Favorite
WILD BERRY
SMOOTHIE 2.5
QA
What makes restaurant style dining great?
The fact is that food just may very well be the biggest part of your residents’ day, and new styles like restaurant-style foodservice are, and will increasingly be, in demand. The bottom line is that this sort of change can help support quality of life. Change isn’t always easy, but the good thing is that it can be a learning experience for everyone.
Not everything that you try is going to work, and that’s okay. You have to be willing to fail. This is foodservice, not heart surgery. If breakfast doesn’t go well, for example, it will be okay. Simply address the issues and move on. The residents see you making an effort, and they appreciate that.
“It can increase quality”
Designed by Martin Bros. Marketing Department
“The bottom line is that this sort of change can help support quality of life.”
S E N I O R L I V I N G
2014 ISSUE 2 15
“”
The Dignity of Scent Erika Kramer, Martin Bros. Medical Services Education & Marketing Director
In the mid-1990’s, we were producing a number of different skin care products, including lotions, shampoos and soaps. Most of our formulations were private labeled for niche markets within the healthcare industry. We were at a point, however, where we wanted to come out with our own branded line of skin care offerings, specifically targeted towards long-term care.
We were simultaneously facing a family difficulty. Our mother had been diagnosed with early-onset Alzheimer’s Disease. As those within healthcare know, this illness is insidious and (among other things) strips its victims of dignity. As is often inevitable, our mother was eventually placed in a specialty facility. We were fortunate in that this facility was especially committed to helping residents retain their self-respect and inherent value as people. Still, it was an extremely difficult time for my mom as well as for my entire family.
During one of my visits, I noticed a lotion container next to her bed. I then did what most people do. I picked it up and smelled it. It wasn’t an unpleasant odor. It just smelled…well…“institutional,” which was unsettling in that my mom loved aromatherapy fragrances.
So, while we couldn’t control Alzheimer’s Disease, my brothers and I decided we could control the skin care products used on our mother. Shortly thereafter, we visited a bath and body store, purchased samples of their most popular lotion fragrances, took them to our chief formulating chemist
and asked him to create some lotion samples with similar fragrances – yet to make sure they were still appropriate for elderly skin (pH balanced, hypoallergenic, etc.). A brilliant chemist and craftsman, he responded quickly with several bottles that we donated to our mother’s caregivers. Their response was overwhelmingly positive.
It was soon thereafter that my brothers and I realized that we had something unique. There were no aromatherapy-style skin care products in the long-term care market. And therein was an opportunity. By developing a retail-style aromatherapy line specifically for the elderly, we could send a message of dignity to the resident, of reassurance to their families and of value to the care providers. So, we did! And to this day, it seems that we’re still the only company who does so.
What I’ve found out through this experience is that bad things sometimes happen to good people, and that’s part of life. Yet here’s the ultimate life lesson that we learned from our mother’s illness: sometimes good things can also come out of bad situations. It doesn’t make what happened all better.
It does, however, provide an opportunity to create something honorable out of a painful loss. In this case, our customer wins, our company wins and our mother’s memory wins. And my family will take that any day of the week.
M E D I C A L S U P P L I E S
Being a part of a family-owned company, it’s always great to share our story and hear stories about how other family-owned companies came to be. Martin Bros. was founded in 1940 by Roy and Glen Martin with great determination and a handful of cash out of a residential garage. On our vendor side, one of our medical supplies family-owned suppliers, Central Solutions, has a particularly inspiring start-up story to share. I asked third-generation owner (one of four brothers who have ownership in the company), Paul Nobrega, to share the story. So, here it is:
Apra Care Shampoo & Body Wash 040700 • 4/1 gallon040710 • 24/8.5 oz.
Melon Breeze Conditioning Shampoo & Body Wash 040720 • 24/8.5 oz.040730 • 4/1 gallon
Perineal Wash 040760 • 24/8.5 oz.
SkinCare Cream 040740 • 24/8.5 oz.040770 • 4/1 gallon
Instant Hand Sanitizer with Aloe Vera 040820 • 24/4 oz.
No Rinse Foaming Cleanser 040750 • 12/8.5 oz.
“By developing a retail-style
aromatherapy line specifically
for the elderly, we could send
a message of dignity to the
resident, of reassurance to
their families and of value
to the care providers.”
Vanilla Bean Cream 040880 • 24/8.5 oz.
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According to the Centers for Disease Control and Prevention (CDC), food allergies are a growing food safety and public health concern for children. Allergic reactions can be life
threatening. Therefore, the CDC states that “schools should develop plans for preventing an allergic reaction and responding to a food allergy emergency.”
Eight foods or food groups account for 90% of serious allergic reactions in the United States. They are milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts and tree nuts.1
DEALING WITHALLERGENS
WITH FISH AND SHELLFISH ON THIS LIST AND WITH LENTEN SEASON COMING UP, IT’S A GREAT TIME TO BRUSH UP ON YOUR FOOD ALLERGY PLAN.
In consultation with the U.S. Department of Education and a number of other federal agencies, CDC developed the Voluntary Guidelines for Managing Food Allergies in Schoolsand Early Care and Education Centers. The five priority areas that these guidelines suggestschools address are:
SUGGESTIONS FOR MANAGING FOOD ALLERGIES AND PREPARING FOR EMERGENCIES:• Keep current paperwork from
parents and doctors.
• Review products regularly.
• Utilize the Martin Bros. food
requirement online search
option to help you find
appropriate items.
• Partner with your school nurse
to train staff on the food allergy
symptoms to be aware of.
Renee Greiner, RD, LD, Martin Bros. Marketing Dietitian
• Educate children and family members about food allergies.
• Create and maintain a healthy and safe educational environment.
• Prepare for food allergy emergencies.
• Provide professional development on food allergies for staff members.
• Ensure the daily management of food allergies in individual children.
1. Boyce JA, Assa’ad A, Burks AW, et al; NIAID-Sponsored Expert Panel. Guidelines for the diagnosis and management of food allergy in the United States: report of the NIAID-sponsored expert panel. J Allergy Clin Immunol. 2010;126(suppl 6):S1-S58.
MORE IDEASGo online for
from our team of foodservice experts!
http://blog.martinsnet.com
S C H O O L S
Lenten ItemsSa-Weet! Potato Crusted Pollock Fillets – 927440 – 80/3.6 oz1 oz Nuggets – 927450 – 1/18 lb
Whole Grain Rich Pollock Sticks – 302840 – 4/5 lbSea Wonder Shapes – 927360 - 4/5 lb
Gluten-Free Potato Crunch Pollock Fillets 927260 – 46/3.6 oz
Feb
19For more details on our upcoming food allergy webinar, look for the Village Approach to Food Allergy Management located on the back page.
2014 ISSUE 2 17
Nicole Vannordstrand, Martin Bros. National Accounts Coordinator
Deep within the annals of Internets lurks the slow creep of social media. The methodically loud beeping of the modem morphed into chat rooms, which morphed into MySpace and has now comfortably settled into Facebook. For now anyway.
Serving UpFacebook
Since it’s origination in February 2004, Facebook has become the largest online social network with over 1.19 billion users worldwide.
Every 60 seconds on Facebook, 293,000 statuses are updated and 136,000 photos are uploaded.
Its popularity among all ages in over 95 countries has made it too big for businesses to ignore when it comes to marketing to the masses, which is likely why 16 million local business pages had been created as of May 2013.
80% of consumers say they are more likely to try new things based on a suggestion by a friend on social media. (Pew Internet Social Networking Study, 2012)
Here is some Facebook food for thought:
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Here are a few easy steps to get you started and help you be successful:
Learn the lingo. Nothing is more embarrassing than sharing instead of liking or posting on a wall when you meant to be creeping. Are you with me? No? Well, there are fans, status updates, posts, offers, events, likes, shares, comments, etc., etc. Phew! All of these things do something a little different, and they are all important to your business on Facebook. You’ll want to familiarize yourself with the workings so you can properly market your business and mesh with your followers.
When you have steps 1-3 completed, you are ready to welcome your fans with your first official “post”. Don’t worry about lighting the world on fire with it. Just get the ball rolling. Fire and world dominance will come later.
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Create your Business Facebook Page. Seems simple enough, right? But where do you start? Begin by creating a personal profile page. Once that is done, you can move onto your official business page. Use a compelling photo for your cover photo and your logo for your profile picture. Your basic information would include your hours, location, phone number, website, etc. Use the about section to tell your followers what makes you great.
Secure it. Once your official business page is set up, you’ll want to establish Admins and security settings. Admins will have permission to post/edit content on your behalf. You may need more than one Admin in order to stay on top of the daily activity.
Add your menu. One of the first things you need to add to your Facebook page is your menu. You’ll need a special application to do so, but it is VITAL to attract customers to your page.
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Promote, promote and promote some more. (Did I mention promote?) Take advantage of the marketing materials that you are already using. Add your Facebook address or logo to your table tents. Add your feed to your website. It is important to cross-promote every which way that a customer is able to learn more about you. Linking all of your social media, website and printed materials together is a great way to add value and further establish your brand.
Post regularly. Set up a posting schedule if it will help. You can preschedule posts and set a time for them to go live. Consistent content is the key to keeping people engaged. (In fact, I’m pretty sure that it is what makes a Facebook Jedi Master.)
See what your competitors are posting. You know that saying, “Keep your friends close and your enemies closer?” Yep. That applies here. Check them out. See what they are doing to market to your current and potential customers.
Content is KING! Remember that gosh darn 80/20 rule you learned in Econ 101? Well, it’s back! Facebook is about social interaction, not necessarily about sales. So, make sure the majority of your content is social. You should be primarily interacting and engaging with your consumers. Ask them questions. Solicit feedback on your menu or on a photo of a new dish. Share industry information and dining trends.
And don’t forget to respond to comments, both good and bad. Be transparent. Don’t delete a comment because your feelings were hurt or because it is simply not true. Keep calm and respond on!
Visit info.martinsnet.com/restaurant-facebook-success to download an e-book guide to utilizing these eight steps to make your business successful on Facebook.
Isn’t now a great time to add Facebook to your menu and make it a feature item? Start using it to gain customers, keep them coming back and add more profits to your bottom line!
B U S I N E S S B U Z Z
2014 ISSUE 2 19
C O N V E N I E N C E
artin Bros. is a 74 year old foodservice distribution company. However, it’s only in the last 12 years that we have put an emphasis on convenience store, travel
center and retail grocery deli sales. Why is that?
Well, many of us remember the old “gas station” days when foodservice (and I am going to be generous here) was maybe a donut or maybe a hot dog, but most likely a candy bar and a cup of coffee. Today, foodservice has become an increasingly important part of the bottom line in many retail chains and for more and more independent operators, as well.
Many of the larger convenience and retail players put a huge emphasis on their foodservice. It’s what you see when you go to their websites. It’s what you see when you first walk into their stores. In our upper Midwest distribution area, the largest industry player is Casey’s. Over time and with much tweaking and adjusting, they have developed one of the nation’s largest volume pizza chains. And the airwaves are full of their advertisements, which promote foodservice, not fuel, cigarettes or oil. Why is that? The answer is margin and profit.
Independent operators can and many do have a food program that is both professional and profitable. The key to success is investment and commitment. For the price of a single fuel dispenser, you can have a professional-looking program with attractive imaging and 50% margin or better.
At Martin Bros., we have a team of six people that specialize in helping retailers start and execute a foodservice program. We have the equipment, food, packaging, product and margin consultation, imaging and complete programs available, with your commitment, to get you where you need to be.
GROWINGTIMES
KEN STONER Martin Bros. Convenience Store & Retail Project Manager
M
Stop by booth 224 at the Kansas City Convention Center and join the Martin Bros. team at PACE 2014 on February 28 and March 1. We will be serving Burrito Factory fresh burritos to order. We will also introduce “Coffee on Demand!” with low labor, controlled costs, low maintenance and an attractive look. See you in Kansas City!
WITH THE
Source: Nebraska State Historical Society
Feb
28Mar
1
20
D I S P O S A B L E S
As price inflation and competition continue to afflict the foodservice industry and end-users become increasingly concerned about portion control, foodservice managers have to work overtime to provide differentiated, affordable foodservice options while also meeting the needs of consumers. Packaging can help you with this task with designs that raise consumer expectations, control expenses, increase revenue, protect your reputation and achieve sustainability goals.
1. RAISE CONSUMER EXPECTATIONS Innovative and customizable packaging can make your offerings more attractive and help drive sales.
2. CONTROL EXPENSES Pre-packaging can help you control portions and thus control expenses. 3. INCREASE REVENUE Attractive packaging and portion control can be incentives for end-users to buy and thus increase your revenue.
4. PROTECT YOUR REPUTATION Partnering with trusted, branded names in packaging ensures that your customers are getting the quality that matches and drives your business. 5. ACHIEVE SUSTAINABILITY GOALS There are renewable, compostable and recyclable solutions that can help you meet regulations, consumer preferences and your own operational sustainability goals.
DRIVING BUSINESS WITH PACKAGING
Natalea Koehn, Martin Bros. Equipment, Supply & Disposables Category Marketing Manager
PACKAGING FOR SOUP SEASON
8 oz. - 85699810/25 pack 12 oz. - 856808
10/25 pack
16 oz. - 85701810/25 pack 32 oz. - 857028
10/25 pack
FlexStyle® Symphony® Double Sided Poly Paper Container/Lid Combo
Very best paper containers! These containers can be used for both hot and cold foods and are designed to meet any service or storage need, including freezing and refrigerating.
FEATURES & BENEFITS• Wide formed rim for more rigidity and durability.
• Double sided polyethylene coating acts as a moisture barrier to keep liquid inside and minimize sweating and condensation on the outside of the container.
• Only paper food container line available with spiral wound paper lids that prevent leaks and let steam escape.
2014 ISSUE 2 21
EQUIPMENTANDSUPPLIES
TO REPLACE YOUR
microwave
Microwaves are like cars in that you’ll still find some vintage models in use; however, they typically need or could use replacing about every three to ten years.
Two things to look for when contemplating whether or not to “drive off” with a new microwave are your current microwave’s performance and how much it’s going to cost to fix if it’s broken.
Of course, your microwave’s current performance could be no performance if it just plain broken and not working. However, if you’ve been noticing that food doesn’t seem to be getting cooked as quickly as it has in the past, it could mean that your microwave is drawing near the end of its life and you would benefit from starting to look into a new one.
If your microwave is broken and in need of repair, you’ll need to find out how much that repair is going to cost and then weigh the pros and cons, including the cost, of fixing it versus purchasing a new one.
Kam Miller Martin Bros. Equipment Sales Manager...OR NOT
MEDIUM DUTY MICROWAVES• Perfect for smaller kitchens that do not require
volume cooking.
• Feature a generous 1.0 cubic-foot capacity and a convenient 1,000-watt power output.
• An array of easy-to-use features and one-touch controls add versatility without the added costs of using a high-powered microwave or oven.
• Strong, specially designed latch handles reduce door failure, which is one of the most frequent problems on units of lesser quality.
R-21LCF (263477)• 6-Minute Electronic Dial Timer• Heating Time Guide
R-21LVF (263479)• Computerized Touch Controls• Double Quantity -
Automatically provides optimum heating times for two portions.
• Express Defrost™
R-21LTF (263478)• Two-Way Programming –
Use any of the pre-programmed memories or manually program up to 20 of your own.
• Three-Stage Programming – Program food to defrost then begin cooking at one power level and finish cooking at another.
• Counter Check – Let the oven “remember” how often each feature was used plus the total number of manual uses so managers can keep closer tabs on operation.
22
Roxanne Hassman Martin Bros. Janitorial Category Manager
DISHmachine
NOT GARBAGE DISPOSAL
We all do it. We are in a hurry, and we just throw the dirty dishes in the machine without rinsing or scrapping. We know we shouldn’t. But why?
There are two main reasons why the dish machine also functioning as a garbage disposal in this way is counterproductive. First, dish machines use the water/chemical solution in their tank to spray through the wash arms to clean soils off plates, glasses, utensils, etc. Even with screens, bits of food and garbage in the machine can work their way through and clog wash arms, giving you poor washing action.
“I have seen anything from fruit seeds to jelly packet wrappers and even straws plugging up a wash arm,” says chemical vendor sales representative, Rob Fiori. “Customers should really make a point to inspect and clean their machine wash arm daily, at a minimum.”
Second, the chemicals used in the dish machine are designed to help loosen soils from the items being washed.
In a low temperature machine, a set amount of chemical goes in on every rack. If there are gross soils added to the load because of poor pre-scrapping, the detergent may get weak as it is breaking down the soils in the wash tank and then not be able to loosen the soils on all of the items needing washed. Poor results and rewashes will follow.
On a high temperature machine, the wash tank has a set concentration of chemical solution. If more soils are added to the tank and the detergents attack those soils, then the machine calls for more detergent to reach that set concentration. Excessive chemical use and still possible poor results may occur.
There is an easy overall solution to these problems, and it really doesn’t take a lot of extra time and effort. Proper pre-scrapping is the key! Train employees to take the time to sufficiently remove the gross soils from items before running them through your dish machine. When properly pre-scrapped, you will see cleaner dishes the first (and hopefully only) time.
Low Temperature Detergent, Rinse Additive & Sanitizer
High Temperature Liquid & Powder Detergents & Rinse Aids
Kitchen Cleaning Products
Martin Bros. offers a full line of the highest quality janitorial, laundry and dishwashing products, equipment, leasing options, customized programs, training and service for all of your cleaning needs.
EQUIPMENTANDSUPPLIES
2014 ISSUE 2 23
&EQUIPMENTANDSUPPLIES
FINDING THE RIGHT
rackC
hoosing the right drinkware and glass racks for your establishment is very important. First of all, everything inside and outside your establishment that your guests see makes a statement, and glasses are no exception. In
addition, drinkware is an investment that you want to last a long time and always look great, so picking the proper racks to clean and store your glasses is very important.
Some of the things you’ll want to think about when choosing your drinkware are style (from classic to contemporary), shape, tapering, base, width and height. You’ll want what you pick to match the look and feel of your establishment while meeting the demands of those you are serving and also fitting within your budget.
Once you have your drinkware decided on, you’ll need to figure out what racks you’ll need to wash and store it all. Did you know that Vollrath, one of our smallwares partners, has an online Glass Rack Guide to help you plan? Go to vollrath.com > Products > Vollrath Warewashing, Handling and Dispensers and click on Vollrath Glass Rack Guide towards the top of the page.
As always, our team is also here to assist you with your planning needs, as well.
Cheers!
Natalea Koehn, Martin Bros. Equipment, Supply & Disposables Category Marketing Manager
glass
Signature Full-Size Compartment Rack (264049)
• Individual compartments help prevent chipping and breakage.
• Ideal for storage and machine washing, providing excellent protection and minimizing costly replacement.
• Open design promotes thorough washing action, complete rinsing, rapid drying and quick glass cooling for spot-free glassware.
• 25 Compartment
• Medium
• 5-5/8 in overall height; 4-5/16 in inside height; 3-1/2 x 3-1/2 in compartment dimension
Pub Glass - 16 oz90531504 - 1/2 dozen
Mixing - 16 oz200134 - 1/2 dozen
Old-Fashioned - 10.5 oz90531521 - 1/4 dozen
Banquet Goblet - 10 oz200133 - 1/3 dozen
Hi-Ball - 6 oz90531529 - 1/3 dozen
24
Maple Bacon Cupcakes
Italian Biscuit WrapsFEATURING: Pillsbury Southern Style Easy Split Biscuit Dough (981000 - 168/3.17 oz)
Daily Specials Drive Sales
FEATURING: Gold Medal ZT Yellow Cake Mix (402140 - 6/5 lb)
Do something special for your patrons with these and even more recipes available at generalmillsfoodservice.com.
Upcoming
EVENTSWEBINARS
HealthcareNutrition
RestaurantMedical
HealthcareSchoolC-Store
Feb
26Feb
19Village Approach to Food Allergy ManagementBonnie Johnson, MS, RD1:30 PM - 2:30 PM CST
WEB
INAR
S
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.
Reducing Acute Transfers Based on UTIKimberly Owen, BBA, LPN, RAC-CT1:30 PM - 2:30 PM CST
Mar
26Mar
12Making the Most of Your Meat DollarsChef Doug Voss1:30 PM - 2:30 PM CST
Dealing with NarcoticsJustin Rash, Pharm D1:30 PM - 2:30 PM CST
May
7Apr
16Preventing RehospitalizationsKathleen C. Niedert, PhD, MBA, RD, CSG, LD, FADA
1:30 PM - 2:30 PM CST
Guidance to Regulatory Compliance in Culture ChangeLinda Roberts, MS, RD1:30 PM - 2:30 PM CST
Most Martin Bros. webinars and events can earn you CEUs! Register at:
www.martinsnet.com/events
EVEN
TSSkin & Wound Management Certification Course March 3-7
March Cleaning Madness Mini ShowMarch 25 • 9:00 AM - Noon Lunch CST
The purpose of this course is to provide participants current evidence based education in the area of skin and wound management. Certification provides an added credential beyond licensure and demonstrates by examination that you have acquired a core body of specialized knowledge.
Join us for a morning of fun and education followed by lunch...with CEUs for housekeeping. • Benefits of microfiber • Hazardous labels, SDS and the new GHS standards • Disinfecting and sanitizing hard AND soft surfaces • Vendor booths
VGM & Associates1111 West San Marnan Dr.Waterloo, IA 50704
Carrollton Inn 1730 Highway 71 N Carroll, IA 51401
Mar3-7
Mar25