Dish! - 2015 Issue 7

Quick-Service Concepts for Schools | P 6

Food Safety Equipment & Supplies Features | P 15

2015 • ISSUE 7

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

Food Fun in the Sun!

Lattice Chips Crispy Business.NEW

Tried-and-true meets new!

Save up to $100! New Products Offer

For more coupon information, go to www.MartinsMart.com. Offer valid through 8/31/15

SPECIAL REBATE OFFER!

Chocolate with Chocolate

Ganache Made with Ghiradelli®

Chocolate (907790)

Hi! My name isIndividual Bundt Cakes

24 ct.

84%

THE BRANDS YOU TRUST FOR UNIQUE ITEMS

> New and unique

> All natural: potato, oil & sea salt

> Quicker cook time

> Higher yield chip

Fresh chips were found on 84% more menus in 2014 than in 2005*

(953270 – 5/5lb)House Cuts® Lattice Chips

Boston Crème with Chocolate (907810)

Chocolate Pecan with Salted Caramel (907820)

Vanilla Bean with Raspberry (907800)

THE BRANDS YOU TRUST FOR NEW IDEAS

* Datassential MenuTrends, 2014 U.S. Chains and Independents

CULINARY CONCEPTSSummer & Kids’ Fare

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13

15

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2

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15

7 HOT DISH! New & Seasonal Favorites

HEALTH & WELLNESS Hygiene Tips

SENIOR LIVING Dessert Cart Concept

EQUIPMENT & SUPPLIES Lid & Glove Use for Food Safety

1 INGREDIENT 3 WAYS Farmland Pork Osso Buco

SCHOOLS Quick-Service Concepts

CULINARY CONCEPTS Summer & Kids’ Fare

2

Osso Buco

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 CONCEPTSSummer & Kids’ Fare

11

13

15

2

Osso Buco 3 Ways

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 and 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

IT’S FAIR SEASON!

SELL AT $14.00POTENTIAL PROFIT* $8.50

COST $5.50


COST $1.36

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

DEEP-FRIED BRAT ON A STICKHillshire Farm® Bratwurst, 5x1,

6 in – Fully Cooked (916490 – 2/6 lb)

DEEP-FRIED RIBS | SHAREABLE APPETIZER

St. Louis Style Pork Ribs – Fully CookedFire Braised™ (997850 – 12/2 lb ave)

Austin Blues® Pecanwood Smoked (928580 – 12/1.75 lb ave)

IT’S FAIR SEASON!

DEEP-FRIED RIBS OR BRATSINSTRUCTIONS

1. For ribs, cut each rack into single bones. For brat, use a skewer. 2. Use3pansorbowls.Placeflourinfirstbowl,KerryGoldenDipt®buttermilk pre-dip (415010) in second and pretzel breading (400540) in third. 3. Dipeachriborbratintoflour,thenpre-dipandthenpretzelbreading. 4. Place breaded items on a parchment-lined baking pan. Can be held in cooler for up to a day. 5. Deepfryfor1-1/2–3minutes,untilwarmedand/orcookedthrough.

(560078 - 16/13oz)

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

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COST $2.87


ULTIMATE BANANA SPLITFeaturing 3 scoops Vanilla Ice Cream

(990050 – 3 gal), 1/2 banana and6Dipt’nDusted®fruitpieces.


COST $2.68FUN FRUIT ON A STICKMAIN INGREDIENTS

GrannySmithApples(370771–12ct;370720–88ct;370750–100-113ct) WholesaleDoleBananas(375240–10lb) Wholesale Pineapple (377430 – 6-7 ct) TampaMaidDipt’nDusted®AppleSlices(927520–6/2lb) TampaMaidDipt’nDusted®BananaSlices(90612958–6/2lb) TampaMaidDipt’nDusted®CoconutBreadedPineappleBites(90590928–6/2lb)


2015 ISSUE 07 3

ROASTED PARMESAN PEPPERCORN FRIES YIELD: 20 | 2 OZ PORTIONS

3cups VenturaClassicGourmetSelect Extra Heavy Mayonnaise (631390) 1-1/2cups KempsSourCream(900540;900548) 1/2cup GratedParmesanCheese 3Tbsp CustomCulinaryMaster’sTouchRoasted GarlicFlavorConcentrate(500041) 1 Tbsp McCormick Black Pepper

Mix ingredients together. It will be thick and can be used as a sandwich spread, or use cream to thin for more of a dipping sauce.Optional:Garnishwithchoppedbaconandparsley.

BBQ BACON RANCH MONTEREY JACK CHEESE STICKS YIELD: 16 | 2 OZ PORTIONS

1 cup Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800) 2cups VenturaClassicGourmetBistro ButtermilkRanchDressing(638230) 1 cup Farmland Bacon Ends & Pieces (914010) 1/2 cup C.H. Robinson Produce GreenOnions(361010),diced

Mix ingredients together.

FRIESRegular Cut – 3/8 in

Private Reserve® (960620 - 6/5 lb) YukonSelects®Gold(963670-6/4.5lb) Lamb’sSeasoned®(960950-6/5lb)

Brew City® Beer Battered Monterey Jack Cheese Sticks (941030 - 6/3 lb)


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TIME FOR HEALTHY KIDS’ MENU CREATION!Thetrendwithkids’menuscontinuestobeincorporatingamixoffavoriteslike corn dogs and macaroni and cheese along with healthy options like grilled chicken. Here are two ideas on the healthy side to get you thinking about recreatingyourkids’menusectiontokickofftheback-to-schoolseason.

ITALIAN GRILLED CHICKEN PLATE 4 oz – Marzetti Whole Wheat Rotini (984410 – 4/3 lb) 1/2 cup – Heinz Escalon Allegro™ Tuscan Tomato & Herb Pasta Sauce (551660 – 6/#10) 1 each – Perdue Harvestland® Boneless Skinless Chicken Breast Filet (977810 – 40/4 oz) 1slice–BakerBoyGarlicToast(989150–125/1.8oz) 4 oz – Norpac Flav-R-Pac American Harvest™ Country Trio (962448 – 6/4 lb)

TURKEY ON AN ANGEL BUN WITH APPLESAUCE & CHICKEN NOODLE SOUP 1each–Rich’sAngelBun(964580–168/2.5oz) 2oz–MichiganGoldLegacySkin-OnTurkeyBreast–FullyCooked(978770–4/4.5-5lb) 1/2oz–Lettuce(360668–6ct;360621–12ct;360620–24ct)

KIDS’ FARE

Make it fun by using dried cranberries

to make eyes and a mandarin orange

segment for a smile!

TECHNOLOGY YOU EXPECT

KIDS’ MENU CREATORFollow easy, step-by-step instructions to create a fun kids’menuwithactivities…injustminutes…forFREE!1. Choose two activities to feature.2. Enter up to seven menu items.3. Enter your restaurant information.4. Print.

(570160 - 8/46 oz)

(943120 - 4/4 lb)

TRY IT TODAY AT MartinsMart.com!


S C H O O L S

FOR QUICK SERVICE CONCEPTS

From pizza to burgers to drinks and snacks, most kids think Quick Service

Restaurants (QSRs) are the gold standard for food that is both tasty and fun. Taking a cue from these popular venues, several school districts have been inspired to make small to significant changes in their operations and have seen increased cafeteria participation. In 2009-2010, for example, the two high schools in the Downey Unified School District in California underwent a full-scale remodel to reflect QSRs. Students were engaged to pick themes, music videos, décor and more for the cafeterias, which now have booths and high tables, a counter area and a food court with different options such as chicken, pizza, barbeque and a “fresh express” to replicate popular restaurants and malls that students already know and like.

After the remodel, participation increased by 35 percent. The Culver City Unified School District in Culver City, California also remodeled its central kitchen and cafeteria, which serves the high school and middle school, about 10 years ago. It added “speed lines” for fast service as well as dedicated stations for Asian bowls and homemade pizza, two of the most popular items. More recently, Julie Garcia, director of food service for the district, had an “a-ha” moment at Starbucks when purchasing a protein pack. She thought that protein packs would be a great vegetarian option for kids, so the district started putting together protein packs that consist of yogurt, fruit, string cheese, a muffin or graham cracker and carrots. Some kids now purchase a protein pack every single day.

Ask your Martin Bros. representative for more information on menu templates, signage and other Martin Bros. tools, services and resources.

Martin Bros. offers downloadable “month-at-a-glance” menu designs that allow you to type your monthly menu into a colorful, seasonally-designed template that you can then print and post for your students and staff.

Bring your foodservice to life! Martin Bros. has the ability to work with you to design branded programs and custom imaging that compliments your school’s atmosphere and dining options. These marketing tools create a colorful, inviting environment that meets the demands of today’s learners!

NEW 2015-2016 SCHOOL ITEMS

Krave® S’Mores Cereal Pouch (422240 - 96/1 oz)

Pop-Tart™ Frosted Fudge - 1 ct (415460 - 120/1.76 oz)

Pop-Tart™ Frosted Fudge - 2 ct (415470 - 72/3.52 oz)

Eggo® Bites® Blueberry Mini Pancakes (928670 - 72/3.03 oz)

Eggo® Bites® Chocolate Chip Mini French Toast (928680 - 72/3.03 oz)

Yoplait® SmoothiePro™ Mixed Berry (907850 - 6/60 oz)

Yoplait® SmoothiePro™ Tropical (907860 - 6/60 oz)

Nature Valley™ Cinnamon Crisps (422230 - 120/1.2 oz)

Nature Valley™ Chocolate Chip Crisps (422250 - 120/1.2 oz)

Cinnamon Chex™ Bowlpak Cereal (422960 - 96/1 oz)

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

INCREASE SALES IN SCHOOL FOODSERICE FOR 2015-2016

TM

4TIPS4TIPSFOR QUICK SERVICE CONCEPTS

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3Offer a “combo meal” deal that brings together several fun, tasty items that students enjoy.

Use signage including menu boards to draw attention and give the feel of a QSR or food court.

Q.S.R.

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MENU TEMPLATES & SIGNAGE

Engage culinary skills to make something new that reflects a quick-service dining favorite. Provide samples and ask students if they’d order it on a regular menu to get input and increased enthusiasm.

Use packaging in a fun and innovative way to reflect QSR packaging trends.

TIPS FOR BRINGING QSR CONCEPTS INTO THE SCHOOL CAFETERIA:

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

New & Seasonal Favorites

1. High Liner Shrimpanadas™ Shrimp & Mango Salsa Empanadas (928530)

2. High Liner Shrimpanadas™ Shrimp & Chipotle Pepper Empanadas (928540)

3. Riverside Trivers’™ Half Naked™Jalapeño Hotties (907750)

4. Riverside Saz’s™ Mozzarella Wraps (907740)

5. High Liner Fish N’ Chips Cod Strips (928520)

HOT NEW ITEMS

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5

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

SOUP, PASTA & APPS

CHIPS & MORE

CENTER OF THE PLATE

907270 Campbell’s Soup Wicked Thai Style Chicken & Rice Reserve 4/4 lb

907280 Campbell’s Soup Korean Style BBQ Beef Reserve 4/4 lb

907600 Louisa Ravioli Smoked Mozzarella With Prosciutto 1/110 ct

907610 Louisa Ravioli Shrimp, Scallop & Lobster 1/90 ct

907620 Louisa Ravioli Spinach & Cheese With Pepper Dough Mezzaluna 1/155 ct

907740 Riverside Wrap Mozzarella Saz’s™ 4/4 lb Mozzarella Sticks Wrapped In A Delicate Wonton Skin.

907750 Riverside Cheese Breaded Half Naked™ Jalapeño Hotties Trivers’™ 4/2.5 lb Natural White Cheddar Cheese Curds Dusted In A Light Jalapeño Breading.

609870 Frito Lay Cheetos® Fantastix!® Flamin’ Hot 104/1 oz

609880 Frito Lay Cheetos® Fantastix!® Chili Cheese 104/1 oz

603360 Frito Lay Smartfood® Sweet & Salty Kettle Corn Popcorn 64/1.5 oz

422230 General Mills Snack Cinnamon Crisps Nature Valley™ 120/1.2 oz

400540 Kerry Breading Crispy Pretzel Golden Dipt® 1/10 lb

928500 Burke Sausage Breakfast Maple Crumble 2/5 lb

928510 Burke Sausage Breakfast Spicy 28/oz 2/5 lb

928650 Burke Chicken Sausage Parmesan & Sun-Dried Tomato 15/oz 2/5 lb

928620 Farmland Pork Shoulder Roasted Seared 2/5 lb

928590 Hormel Pork Shoulder Pecanwood Smoked Austin Blues® 2/5 lb ave

928580 Hormel Ribs St. Louis Pecanwood Smoked Austin Blues® 12/1.75 lb ave

910470 Hormel Rib Tips Sliced Pecanwood Smoked Austin Blues® 4/5 lb

902220 Mr. G’s Steak Ribeye Marinated 32/5 oz

907530 Mr. G’s Steak Ribeye Garlic & Butter 27/6 oz

928530 High Liner Shrimpanadas™ Shrimp & Mango Salsa Empanada 4/2.5 lb

928540 High Liner Shrimpanadas™ Shrimp & Chipotle Pepper Empanada 4/2.5 lb

928520 High Liner Fish N’ Chips Cod Strip 1/10 lb

928550 High Liner Salmon Atlantic Pulled BBQ Traditional 4/2.5 lb

928560 High Liner Salmon Atlantic Pulled BBQ Sriracha 4/2.5 lb

928290 Trident Whitefish Burger Alaskan 1/10 lb

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

DELICIOUS RECIPESfrom the kitchen of chef marco suarez

Ravioli Shrimp, Scallop & Lobster

(907610)

Salmon Atlantic Pulled BBQ

(928550 , 928560 )

Pork Shoulder Roasted Seared

(928620)

H O T D I S H !

SWEET!

VEGGIES & SAUCES

907800 Bistro Collection Cake Bundt Vanilla Bean Raspberry 24/3.75 oz

907810 Bistro Collection Cake Bundt Boston Crème Chocolate 24/3.75 oz

907820 Bistro Collection Cake Bundt Chocolate Pecan Salted Caramel 24/3.75 oz

907790 Bistro Collection Cake Bundt Chocolate 24/3.25 oz

771141 ConAgra Cone Coat Birthday Cake Confetti J. Hungerford Smith® 1/#10

761131 Hershey’s Candy Dark Chocolate Pomegranate Brookside® 10/3 oz

362045 Wholesale Tomato Tasti-Lee® 1/10 lb

964390 Norpac Vegetable Edamame Blend Flav-R-Pac® 6/4 lb

572410 Dole Puree Carrot Chef-Ready 8/53 oz

572420 Dole Puree Mirepoix Chef-Ready 8/53 oz

572430 Dole Puree Trinity Blend Chef-Ready 8/53 oz

500041 Custom Culinary Concentrate Garlic Master’s Touch® 1/1 lb

500061 Custom Culinary Concentrate Sriracha Lime Master’s Touch® 1/1 lb

500071 Custom Culinary Concentrate Chipotle Master’s Touch® 1/1 lb

631950 Ken’s Dressing & Marinade Lime Vinaigrette 4/1 gal

561398 Ken’s Sauce Wing Sweet Teriyaki Sweet Baby Ray’s® 4/64 oz

561418 Ken’s Sauce Wing Kickin’ Bourbon Molasses Sweet Baby Ray’s® 4/64 oz

561608 Ken’s Sauce Wing Garlic Parmesan Sweet Baby Ray’s® 4/64 oz

561800 Ken’s Sauce Wing Sriracha Sweet Baby Ray’s® 4/64 oz

561810 Ken’s Sauce Wing Mango Habanero Sweet Baby Ray’s® 4/64 oz

561760 French’s Sauce BBQ Chipotle Cattlemen’s® 2/1 gal

561770 French’s Sauce BBQ Kickin’ Korean Cattlemen’s® 2/1 gal

582270 Heinz Ketchup Sriracha 6/14 oz

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

See why you MUST use pan spray (instead of a chisel or a grinder)!

White Cap® All Purpose Pan Coating (620868 - 6/21.5 oz)


SAVE WITH DILUTION CONTROL$H O T D I S H !

CONCENTRATED DILUTION CONTROL SYSTEM

THERMOMETERS

SANITIZING

171100 TMA Cleaner Glass GlassWorx 4/2 liter

171110 TMA Cleaner Hydrogen Peroxide OxyWorx 4/2 liter

171120 TMA Cleaner All Purpose CitraWorx 4/2 liter

171130 TMA Cleaner Tub & Tile TNTWorx 4/2 liter

171140 TMA Cleaner Neutral NeutraWorx 4/2 liter

171150 TMA Odor Counteractant AirWorx 4/2 liter

171160 TMA Sanitizer QuatWorx 4/2 liter

171170 TMA Cleaner Disinfectant ADCWorx 4/2 liter

171180 TMA Disinfectant Quat 256Worx 4/2 liter

256130 Comark Thermometer Stem Digital (-40°F To 550°F) 1/each

255075 Cooper Thermometer Waterproof Digital (-40°F To 392°F) 1/each

256120 Comark Thermometer Refrigerator/Freezer Long (-40°F To 120°F) 1/each

256070 Comark Thermometer Stem Dial (0°F To 220°F) 1/each

287786 Cooper Thermometer Stem Dial With Cover (0°F To 220°F) 1/each

256010 Comark Thermometer Dial Oven (200°F To 550°F) 1/each

284160 Fluke Wipes Antibacterial Themometer 1/200 ct

019960 Sertun Towel Sanitizing 150/13.5x18 in Using Patent-Pending Colorcheck Technology, These Towels Turn Blue When Immersed In A Sanitizer Solution That Is At The Proper Ppm (Parts Per Million), So You Can Be Assured That You Are Truly Sanitizing Surfaces.

013518 TMA Sanitizer Quaternary Concentrate 4/1 gal

013528 TMA Sanitizer Quaternary FCS RTU 6/1 qt

Jay Hawk Sales Fruit Fly Bar Pro® Pest Strip (014270 - 1/10 ct)

019960

256130

255075 256120

256070

256010

Go to blog.martinsnet.com to find out how!

WAYS


Pork Osso Buco Fully Cooked (918250 – 6/3 piece)This bone-in item made from the ham shank has a very distinct look. This product also offers the ease of boil-in-bag preparation.


COST $4.34

PORK OSSO BUCO MAKES: 12 PLATES 12 each Farmland Pork Osso Buco (918250) 1 cup Bix Diced Celery (380506) 1 cup Carrots, diced 2 cups Bix Diced Yellow Onion (380718) 1/4 cup Olive Oil 1-2 Tbsp Minced Garlic 1 cup Red Wine 1 qt Chicken Stock made from Custom Culinary Base 1/2 #10 can Heinz Bell’Orto™ Crushed Tomatoes in Puree (550640)

Sauté onion, carrots and celery in olive oil until onions are translucent. Add garlic; continue to sauté for an additional minute. Add chicken stock and red wine; bring to a simmer. Add tomatoes. Add salt and pepper to taste and adjust flavors as desired. Preheat oven to 350°F. Place pork shanks in a 4 inch full steam table pan and bake for 30 minutes. Pull shanks from oven; add sauce; return to oven for an additional 30-45 minutes. When plating, make sure to divide sauce mixture over each serving. Serve with a potato and vegetable.

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1 INGREDIENT • 3 WAYS

2015 ISSUE 07 11

SELL AT $11.99

POTENTIAL PROFIT*

$7.86

COST $4.13

SELL AT $9.99

POTENTIAL PROFIT*

$6.51

COST $3.48

BBQ PORK SHANK WITH SWEET POTATO FRIES & BROCCOLI SLAW

MAKES: 2 PLATES

PORK 2 each Farmland Pork Osso Buco (918250) 1 cup Ventura Smokehouse 220® Applewood Smoked Bacon BBQ Sauce (631810) 1 each Jumbo Yellow Onion, sliced

Boil pork shanks in bag for approximately 20 minutes. Remove from bag; place on baking sheet. Brush with BBQ sauce. Preheat oven to 325°F. Bake for 10 minutes. Pull from oven. Brush again with BBQ sauce. Return to oven for 10 additional minutes. Sauté sliced onions; serve overtop finished shanks.

FRIES 10 oz Lamb Weston Sweet Things® Sweet Potato CrissCut® Fries (992480)

Cook in oven or deep fry.

SLAW 5 lb Bix Shredded Broccoli Slaw Mix (380190) 1/2 gallon Ventura Classic Gourmet® Select Creamy Coleslaw Dressing (630070) 12 oz Azar Roasted & Salted Sunflower Kernels (462030) 2 cups Sugar Foods Fresh Gourmet® Dried Cranberries (581750) 12 oz Farmland Gold Medal Single Slice Cider House® Bacon (914040), diced 1 cup Bix Diced Red Onion (380381)

Toss all ingredients together; chill.

FRIED PORK SHANK PHILLY WITH KALE CHIPS

MAKES: 3 PLATES

PORK 2 each Farmland Pork Osso Buco (918250) 3 each Rotella’s Sliced Sour Hoagie (987430) 1 cup Simplot RoastWorks® Peppers & Onions (962860) 6 oz Kraft Cheez Whiz Cheese Sauce (631790)

Deep fry pork shanks at 350°F for approximately 1-3 minutes or until cooked through. Pull meat from bone. Divide meat into hoagies and top with peppers, onions and cheese sauce.

KALE 1 bunch C.H. Robinson Green Kale (361440)

Rinse and dry kale. Tear into bite-size pieces. Toss with a small amount of olive oil and seasoning of your preference. (Seasoning should be used very sparingly.) Place seasoned kale in a single layer on a baking sheet. Preheat oven to 300°F. Bake for 10-20 minutes.

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1 INGREDIENT • 3 WAYS

12

5 hygenic tips to a healthy establishment

Gretchen Robinson, RDN, LD Martin Bros. Marketing Dietitian

HYGIENIC PRODUCTS

LOTION

Provon® LTX-12™ 1200 mL Dispensers & Foam Handwashes

Grey/White Dispenser (025000)

Chrome/Black Dispenser (025010)

Clear & Mild Handwash (025020)

Antibacterial Handwash (025030)

Antimicrobial with PCMX Handwash (025070)

Central Solutions DermaCen Skin Care

Cream – 8.5 oz (040740)

Vanilla Bean Cream – 8.5 oz (040880)

employee & patron wellness

It’s no secret that practicing good personal hygiene is a key component to staying healthy. Yet, a recent study by Michigan State University researchers, for instance, found that only 5 percent of people even wash their hands long enough to kill germs that can cause infections!1 So, help your staff and those you serve ward off illnesses by keeping these things in mind:

1. Wash your hands! Did you know that most foodborne illnesses are spread by contaminated hands? Washing your hands is critical, and it is one of the necessary methods to safeguard yourself from the germs others fail to protect you from.

a. Wash hands after changing tasks, touching your hair, face or skin, using the restroom and taking out the garbage.

b. Hand-washing stations should be easily accessible in the kitchen. Post signs as a reminder.

c. Don’t forget about the guest restrooms, as well. Make sure they are well stocked and regularly cleaned.

2. Dress the part! Dressing properly and using the proper protective equipment help to prevent cross contamination and keep germs at bay.

a. Be sure to provide gloves in all sizes, not just in large because “they fit everyone.” A loose-fitting glove does not properly prevent cross contamination. There should be a size appropriate for all food handlers.

b. Keep hair secured by providing hair nets, bouffant caps and/or skull caps. Check with your local regulations as interpretations may be different.

c. Make sure to have proper dress codes in place.

3. Provide ongoing personal hygiene training! Don’t assume your staff knows they should wash their hands because you told them to on their first day. Here are some training options that Martin Bros. provides:

a. Video: Dietary 101 Foodservice Orientation Kit – A Guide to Food Safety Part 1 – Employee Health & Hygiene

b. Inservice Game: Kitchen Sanitation Picture-nary

c. Inservice Game: Food Safety Skills Fair

d. Downloads: Food Safety, Hygiene & Sanitation Resources

4. Provide hand sanitizer! Many people have come to expect it in common areas and restrooms.

Consider providing lotion for your staff members when they go on break! Washing hands frequently can cause skin to become rough, cracked and painful. This may lead to even less hand washing. Foodservice workers cannot use lotion while preparing or serving food, but most would appreciate having it available while they are away from their work stations.

1. http://msutoday.msu.edu/news/2013/eww-only-5-percent-wash-hands-correctly/

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Purell® LTX-12™ 1200 mL Dispensers & Advanced Foam Instant Hand Sanitizer

White/White Dispenser (025040)

Chrome/Black Dispenser (025050)

Floor Stand (099628)

Green Certified Sanitizer (025060)

Purell® Advanced Instant Hand Sanitizer Pump Bottles

8 oz (024740)

2 Liter (099621)

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

2015 ISSUE 07 13

Chris Timmons, RD, LDFeatured Guest Author

LOVE OF FOOD – LOVE OF DESSERTSEveryone enjoys food! Food and dining add joy. In particular, most people have a favorite main dish and a favorite dessert. This is probably because the main dish is the bulk of a meal, and dessert can be the perfect ending to any meal.

TAKE A LOOK AT WHAT PEOPLE SAY ABOUT DESSERTS• “Cookies are made of butter and love.” – Norwegian Proverb• “Ice cream is happiness condensed” – Jessie Lane Adams• “All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schultz• “There is no better way to bring people together than with desserts.” – Gail Simmons

WHEN IT COMES TO DESSERTS• Portions need not be large. Just a little taste of a sweet morsel is pleasing to most everyone.• Dessert is the perfect part of your menu to experiment with pairing different flavors and trying out unique plating techniques.

DESSERT CARTSFor Senior Living establishments, Dessert Carts are a great way to serve sweet morsels. You can use actual carts, or you can take the lead from fine dining restaurants and use trays to take to the table sides.

A well-balanced dessert cart should contain something on each end of the scale of calorie level, something low carbohydrate and a variety of flavors and textures. Examples might include cream pies, fruit crisps, ice creams, fruit ices, fruit pies, brownies, sherbets and fresh fruit cups.

Always Available Menus are a great way to easily implement a restaurant-style dining program! Always Available Menus are flexible and versatile. Get tips on How to Implement an Always Available Menu in your Dining Program with our ebook: info.martinsnet.com/always-available

IS YOUR FACILITY ALWAYS AVAILABLE?

Desserts for Carts & Trays

Bistro Collection® Bar Favorites Collection Variety Pack (982680 – 4/trays)

Lemon Lover’s, Blondie, Ultimate Brownie, Strawberry Swirl Cheesecake

Bistro Collection® Salted Caramel Brownie with Pretzel Crust

(997390 – 4/trays)

Bistro Collection® Tiramisu (949860 – 24/2.6 oz)

Chef Pierre® Luxe Layers® Blueberry with Lemon Meringue

Pie (999040 – 4/10 cut)

Chef Pierre® Peach Cobbler (981960 – 4/5 lb)

Sara Lee® Red Velvet Layer Cake (993810 – 4/53 oz)

Eli’s® Cheesecake Cuties Variety Pack (997710 – 4/trays)

Chocolate Swirl, Caramel Flan, Raspberry Macaroon, Pecan Bar

Kellogg’s® Keebler® Ready Crust® Graham Tart Shells (412540 – 144/3 in)

Fill with your favorite pudding or pie filling for a sweet individual treat!

Best Maid™ Lemon White Chip Cookie Dough (999560 – 180/2 oz)

Blue Bunny® Rainbow Sherbet (990520 – 1/3 gal)

Blue Bunny® Banana Split Ice Cream (990270 – 1/3 gal)

Carts & Trays

Dessert Cart (261144 – 1/each)

Camtread® Round Trays Tan (90379884 – 1/14 in; 90380057 – 1/16 in)

Black (90379874 – 1/14 in; 90379907 – 1/16 in)

H ppiness = Desserts on Wheels

Bistro Collection® Bar Favorites Variety Pack(L-R from Top: Ultimate Brownie, Blondie, Strawberry Swirl Cheesecake, Lemon Lover’s)


14

EQUIPMENTANDSUPPLIES

While aluminum foil and plastic wrap seem like a good idea and a convenient way to cover food, they are not durable and can put your food at risk.

The Problem: Exposing FoodImproper container covers such as foil or plastic wrap can easily shift or puncture and expose food to cross-contamination from other food sources close by. They may also compromise the taste and quality of food, allowing odors to infiltrate. Also, if you are dealing with limited storage space, covering containers with foil or wrap is probably not a good idea. They prevent containers from being able to stack up on top of each other, thereby taking up even more shelf space.

The Solution: Containers with LidsLids on all food storage containers are essential for food safety, and they keep food fresh longer than using foil or plastic wrap. Using reusable lids also saves used aluminum foil and plastic wrap from ending up in the landfill.

Store food in clear containers with tight-fitting lids to minimize handling and reduce risk of contamination.

CONTAINERS & LIDS

Uncovering the Risk of Using Improper LidsTrusted Brand Feature:

Clear Poly Pans & CoversPANSFull Size – 4 in (215810)

Full Size – 6 in (215610)

Half Size – 4 in (215640)


Third Size – 4 in (215688)

Fourth Size – 6 in (215878)

Sixth Size – 4 in (215768)


Ninth Size – 4 in (215790)

COVERSFull Size (215620)

Half Size (215660)

Third Size (215700)

Fourth Size (215740)

Sixth Size (215770)

Ninth Size (215800)

Clear Poly Rounds & Lids ROUNDS1 qt (208565)

2 qt (208570)

4 qt (208575)

6 qt (208580)

8 qt (208585)

12 qt (208590)

18 qt (90380028)

22 qt (208600)

LIDS1 qt (208620)

2 & 4 qt (208360)

6 & 8 qt (208640)

12, 18 & 22 qt (208650)

PANSFull Size – 2.5 in (210022)



Half Size – 2.5 in (210222)



Third Size – 2.5 in (210322)







COVERSFull Size – Solid (210012)

Half Size – Slotted (210021)

Half Size – Solid (210023)

Third Size – Slotted (210031)

Third Size – Solid (210032)

Fourth Size – Solid (210043)

Sixth Size – Solid (210063)

Stainless Steel Pans & Covers

2015 ISSUE 07 15

EQUIPMENTANDSUPPLIES

LATEX

• Enhanced grip and touch sensitivity• Ultra form-fitting• For moderate frequency of change• Ideal for tasks requiring optimal grip, control and

precision

MedHandler®

Powdered: S – 049811, M – 049820, L – 049830, XL – 049840 Powder Free: S – 049850, M – 049860, L – 049870, XL – 049710

JobSelect®

Powdered: M – 050020, L – 050030 Powder Free: S – 050040, M – 050050, L – 050060, XL – 050065

NITRILE

• Latex-free• More resistant to puncturing than latex or vinyl• Much of the same flexibility, strength and

durability of latex• Comfortable and snug-fitting for optimal dexterity• For less frequent changes• Appropriate for delicate tasks

JobSelect® Comfort: S – 050540, M – 050550, L – 050560, XL – 050570

VINYL

• Latex-free• Form-fitting• For moderate frequency of change• Most cost-effective form-fitting option

MedHandler®: S – 049910, M – 049920, L – 049930, XL – 050245

oneSAFE™: S – 051030, M – 051040, L – 051050, XL – 051060, Single Rack – 051010, Triple Rack - 051020

JobSelect®

Powdered: M – 050080, L – 050090 Powder Free: S – 050100, M – 050150, L – 050250, XL – 050310

7 Tips for Proper Glove UseTrusted Brand Feature:

While glove use in itself does not guarantee food safety, gloving is an important step. Here are seven important tips to help you properly use gloves for food safety.

Wash your hands before and after wearing or changing gloves. Scrub hands and fingertips after a trip to the restroom before putting on new gloves. The FDA food code currently recommends no bare hand contact with ready-to-eat foods such as salads, fruits,

sandwiches, meats, breads or ice. Make sure you are using gloves when handling these foods. Glove size is important for safety and comfort. Select the right size for your hands. To avoid cross contamination, change gloves whenever you change your activity and make sure to wash your hands in

between. Change gloves after sneezing, coughing or touching your hair or face, and always wear gloves if you have a bandage,

skin infection, cut or sore. It is not recommended that you reuse or wash disposable gloves. Always use new gloves when you need to re-glove.

For complete food safety, make sure to follow these tips and practice all facets of proper food preparation.

SYNTHETIC VINYL

• Latex-free• Economic alternative to latex• Form-fitting• Aloe glove option protects and soothes skin• For moderate frequency of change

MedHandler®: S – 048840, M – 048850, L – 048860, XL – 048870

JobSelect®: S – 048700, M – 048710, L – 048720, XL – 048730

Aloe: S – 048940, M – 048950, L – 048960, XL – 048970

HYBRID

• Latex-free• Patented synthetic formulation for excellent

stretch and comfort• Slightly more form-fitting than cast poly• Good cost savings over standard vinyl• For semi-frequent frequency of change

Epic™ Synthetic Poly: S – 050650, M – 050670, L – 050680, XL – 050690

JobSelect® Cast Poly Hybrid: S – 050840, M – 050850, L – 050860, XL – 050870

CAST POLY

• Designed for frequent, easy on/off glove use• Better strength, durability and grip than

standard poly• Ideal for light tasks

Textra®: S – 825758, M – 825788, L – 825808, XL – 342299

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Aug Sep

12 16TrendWATCH: It’s All About Health! Entertaining Dining

NH

H

HR

R

C

C

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In this webinar, the Martin Bros. Dietitians will introduce you to the health trends that are hitting menus in our region and across the country. Approved for one general hour of continuing education for Certified Dietary Managers.

Do you struggle with fresh ideas for each holiday celebration or special event that occurs in your community care setting? Join us for this webinar where one of the Martin Bros. Chefs will take your ordinary dining to EXTRAordinary!

Back to School Dietary Update

ServSafe Courses

Aug

26

Aug

4Sep

12Oct

28

Fluda, MN

Osceola, IA Waterloo, IA 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.

Five continuing education hours have been approved for Certified Dietary Managers with four hours of general education and one hour of sanitation. $30/person.

Webinars & EventsUPCOMING

1:30 PM1:30 PM

Martin Bros. Dietitians Chef Scott Fadden, Martin Bros.

2:30 PM2:30 PM

WEBINARS

EVENTS

www.martinsnet.com/events

Most Martin Bros. webinars and events can earn you CEUs. Register at:

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 Restaurant NursingSchoolC-Store

H R C S

H R CMartin Bros. Taste the DifferenceOct

19Oct

20Kansas City, MO St. Louis, MO

Check out Martin Bros’ FREE foodservice education and product showcase!

Custom Culinary Master’s Touch Roasted Garlic Flavor Concentrate (500041)

Farmland Pork Osso Buco – Fully Cooked (918250)

Best Maid™ Lemon White Chip Cookie Dough (999560)

Heinz Escalon Allegro™ Tuscan Tomato & Herb Pasta Sauce (551660)

Ventura Smokehouse 220® Applewood Smoked Bacon BBQ Sauce (631810)

Perdue Harvestland® Boneless Skinless Chicken Breast Filet (977810)

Lamb Weston Sweet Things® Sweet Potato CrissCut® Fries (992480)

Tyson Hillshire Farm® Bratwurst, 5x1, 6 in – Fully Cooked (916490)

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#MBMustHaves

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FEAT

URED

REB

ATES

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Rich’s Angel Bun Dough (964580)

Blue Bunny Banana Split Ice Cream (990270)

Tyson Chef Pierre® Luxe Layers® Blueberry with Lemon Meringue Pie

(999040)

PAGE 5

PAGE 14 PAGE 14 PAGE 16

FoodHandler oneSAFE™ Gloves & Racks (051030; 051040; 051050;

051060; 051010; 051020)

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Item #’s 5724010, 572420, 572430Item #’s 90591967, 013080, 012570

Item # 928620Gold Medal® & Pillsbury®

Bounty®, Comet® & Mr. Clean®

Smoke’NFast® Pork Shoulder Core Products, New Products & Summer Grilling

RoastWorks® Chef-Ready Purees

Up to $8/Case!

Up to $300 Each!

Up to $200! Up to $700 Total!

Buy One, Get Second Free! Free Case!

Dish! - 2015 Issue 7

Documents

Transcript of Dish! - 2015 Issue 7