Dish! - 2016 Issue 3

Ham Au Gratin with Vegetables | P 13

Specials

2016 • ISSUE THREE

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

the exclusive, in-depth info!

UP-TO-DATE INFORMATION ON THE FOOD SERVICE BUSINESS!Find out what’s trending and how to incorporate it into your menu and operations!

Hear from Martin Bros. Culinary, Marketing, Nutrition Services and more!

Easter & Mother’s DayLent

Trends for 2016

TOPICS INCLUDE:

MARTINSNET.COM/PODCASTor Search for Dish!Exclusive on iTunes

New Podcasts Monthly

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7

2

11

12

14

16

9 HOT DISH! New Items & Rebates

HEALTH & WELLNESS Making Pizza Healthy

HOT DISH! Spring Specials

ONE INGREDIENT THREE WAYS Ham – Glazed, Crusted & Au Gratin

EQUIPMENT & SUPPLIES Recipe for Better-Looking Carpets

SENIOR LIVING Leadership

ONE INGREDIENT PLUS Apple Demi-Glace

CULINARY CONCEPTS Easter & Mother’s Day Specials

2

5 Hygiene Tips

Food Safety Topics

MARTIN BROS. DISTRIBUTING

EXECUTIVE VICE PRESIDENT Diane Chandler

DIRECTOR OF MERCHANDISING Jennifer Meinders

MARKETING MANAGER Angie Dark

VENDOR MARKETING COORDINATOR Krystle Kettman

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Rod Stewart, Vince Barkhoff

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

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly, Angie Dark, Chase Murphy, Allyn Slack, Bill Pendry

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

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

6

2

16Osso Buco Parade for Senior Living

Healthy Pizza

Ham Three Ways

MARTIN BROS. DISTRIBUTING

EXECUTIVE VICE PRESIDENT Diane Chandler

VICE PRESIDENT 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, Vince Barkhoff

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

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

MEDICAL SUPPLIES SPECIALISTS Deb Elings, Becky Eighmey

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly Allyn Slack, Chase Murphy

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

Spring SpecialsSpring, Easter & Mother’s Day are right around the corner! This is a great time of the year to look at new menu items as well as offering unique, seasonal specials. Some great ideas to highlight and promote this time of year include breakfast, brunch and buffet favorites as well as lighter dishes with fresh ingredients. Take a look at some of these new recipe ideas for inspiration!

Krystle KettmanMANAGING [email protected]

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

Seasonal Recipes

Olive Wood Crate (OWBB1)

APPLE FRENCH TOASTSERVINGS: 4

3/4 cup Knouse Musselman’s® Apple Butter (750160)1-3/4 cup Kemps Milk2 tsp Vanilla2 tsp McCormick Ground Cinnamon (472248; 472251)

12 slices Rotella’s Sliced French Bread (986500)1 each Red Delicious Apple, small sliced1 each Granny Smith Apple, small sliced

1. Mix apple butter, milk, vanilla and cinnamon together.2. Dip each bread slice into the mixture.3. Grill French toast until golden brown. 4. Grill sliced apples until light brown. 5. Plate French toast with grilled apples and serve with two 2 oz Jimmy Dean Mild Sausage Patties – Fully Cooked (914418) and Pinnacle Log Cabin Maple Syrup (770500).

SELL AT $5.99POTENTIAL PROFIT* $4.23

COST $1.76

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

EASTER

SPECIALSMOTHER’S DAY

AND

2

CHICKEN PARMESAN WITH GREEN BEAN ALMONDINE

1 each AdvancePierre Barber Foods® Home Style Stuffed Chicken Parmesan (976890), prepared1 cup AIPC R&F® Fettuccine (480640), prepared1-1/2 Tbsp Roland Pomace Olive Oil (620390)

As needed McCormick Lawry’s® Roasted Garlic & Red Bell Pepper (473241)1 Tbsp Grated Parmesan Cheese

4 oz Norpac Flav-R-Pac® Petite Whole Green Beans (346318)1/2 oz Azar Natural Sliced Almonds (462370)

As needed Roland Pomace Olive Oil (620390)As needed McCormick Grill Mates® Vegetable Seasoning (470201)

1. Toss warm fettuccine with olive oil and seasoning. 2. Slice and serve chicken overtop. 3. Sprinkle with parmesan cheese.

1. Toast almonds. Set aside. 2. Sauté green beans in olive oil. 3. Stir in seasoning. 4. Sprinkle with toasted almonds.

1. Mix apple butter, milk, vanilla and cinnamon together.2. Dip each bread slice into the mixture.3. Grill French toast until golden brown. 4. Grill sliced apples until light brown. 5. Plate French toast with grilled apples and serve with two 2 oz Jimmy Dean Mild Sausage Patties – Fully Cooked (914418) and Pinnacle Log Cabin Maple Syrup (770500).


COST $2.63


GREEN BEAN ALMONDINE

CHICKEN PARMESAN

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

2016 ISSUE THREE 3

BALSAMIC CHICKEN, BLUE CHEESE & BERRIES WITH MASHED POTATO TWIST

1 each Wayne Farms Platinum Harvest™ Boneless Skinless Marinated Chicken Breast – 6 oz (977420) 1/2 cup Ventura Balsamic Vinaigrette (630628; 630620)2 Tbsp Brown Sugar

1/4 cup Wholesale Strawberries (377618), hulled, sliced1/4 cup Wholesale Blackberries (377240)1 oz Blue Cheese (903758; 903870)

1. Mix balsamic vinaigrette and brown sugar. Divide.2. Grill chicken, brushing with half of balsamic mix while cooking.3. Heat remaining balsamic mix. Toss with berries. 4. Serve balsamic berries over balsamic chicken. Top with blue cheese.

MASHED POTATO TWIST

3 oz Basic American Potato Pearls® Excel® Sweet Potato Mashed (603180)3 oz Basic American Potato Pearls® Excel® Original Recipe Mashed Potatoes (602590)

1. Prepare both mashed potatoes according to manufacturer directions.2. In a piping bag, fill one side/half with prepared sweet potato mashed and other side/half with prepared original recipe mashed potatoes. 3. Pipe onto the plate.


COST $2.89


BALSAMIC CHICKEN, BLUE CHEESE & BERRIES

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

4

MANGO SPINACH SALAD WITH CANDIED PECANS

AND RASPBERRY VINIAGRETTE

MIMOSA LEMON POPPY SEED CAKE

POTATO PANCAKES

PINNABLE RECIPES SEARCH AND PIN THE LATEST ONE-OF-A-KIND RECIPES FROM OUR TEAM OF PROFESSIONAL CHEFS.

MARTINSNET.COM/RECIPES

Orange Sherbet

(990500)Gold Medal® Yellow Cake Mix

(402140)

Potato Pearls® Premium Gold Mashed Potatoes (602950)

Raspberry Viniagrette (630780,630840)

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

6 each Pizza Crust – 14 in

3 qt Pizza Sauce

1 lb + 8 oz Diced or Ground Ham

1-1/2 qt Pineapple Tidbits

4-1/2 lb Shredded Mozzarella Cheese

Lightly spray pans with vegetable spray. Place crusts on pans. Top each crust with 8 oz sauce, 4 oz ham, 1 cup pineapple and 12 oz cheese. Bake in a convection oven at 325°F for 14-17 minutes or in a conventional oven at 450°F for 18-22 minutes. Cut each pizza into 8 slices.

HAWAIIAN PIZZASimply Menus Recipe #14775 • Serves: 48

Recipe Idea:

Product Ideas:Christine Link, MBA, RDN, LD Martin Bros. Marketing Dietitian

Making Pizza Healthy

P izza is one of my kids’ favorite foods. And they are not alone! Research says that kids ages 3 to 11 prefer pizza over any other food groups for lunch and dinner…and each American eats about 46 slices of pizza a year!* Despite its popularity, however, pizza doesn’t have the greatest reputation as a “healthy” food. But, with the right tricks and recipes, it can be a great source of whole grains, protein and vegetables!

*Source: pizza.com

Here are some tips and ideas to make pizza healthier:

• Make pizzas on whole-grain tortillas, naan and flatbreads.

• Use lean meats for toppings.

• Stick with real, part-skim mozzarella cheese.

• Load it up with veggies—peppers, onions, olives, mushrooms…even broccoli…and so on!

• Watch out for the high-fat topping options. (Sorry, pepperoni!)

• Also, watch out for the high-fat, creamy, Alfredo-type sauces.

• Stick with thin crust instead of original or deep dish.

• Try making your own crust with cauliflower or quinoa. (These types of crusts can also be gluten free!)

Menu Ideas:

• Taco Pizza with lean beef and avocado

• BBQ Chicken Pizza with red onion

• Buffalo Chicken Pizza with hot sauce and blue cheese (My favorite!)

• Balsamic Chicken Pizza with black olives

• Stir Fry Pizza (Stick with a low-sodium teriyaki or Thai sauce.)

• Greek Pizza with spring greens, olives and feta cheese

• Breakfast Pizza with eggs, ham and veggies

• Fruit Pizza

100% Whole Wheat Pressed Flour Tortillas

12 in (943638 – 6/12 ct)

10 in (951290 – 12/12 ct)

8 in (949788 – 24/12 ct)

6 in (951260 – 12/24 ct)

S.M.A.R.T. 9 in (951880 – 12/12 ct) 2 oz equivalent for schools

Whole Grain Rich Oven Fired Flatbread (906630 – 192/2.2 oz) 2 oz equivalent for schools

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

Spring Specials

Potato Pearls® EXCEL® Original Butter Recipe Mashed Potatoes (602590 – 12/28 oz)

Find a seasonal recipe at baf.com/recipes/Orange-Ginger-Mashed-Potatoes!

Blueberry Bread Loaf (908650 – 8/1 ct)

Variety Cheesecake (997130 – 6/14 slice)

Pricing valid through April 1, 2016.

$22.89

$42.99$54.99

$65.99Butter & Egg

Dinner Roll Dough (986120 – 240/1.5 oz)

Find a recipe for Blueberry Stuffed

French Toast at martinsnet.com/recipes!

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

Parmesan Garlic Caesar Crusting

Pork with Chipotle Pepper Pineapple Sauce

Steamship Leg of Pork (910280 – 1/30 lb)

Rare Choice Beef Ribeye (910600 – 1/14-15 lb)

UP TO $300!

Seasonal Menus Rebate

$5 per case. Featuring White Chocolate Raspberry

Cheesecake (997700) and Cuties Variety Pack (997710). Offer

valid through 3/31/2016.

PERFECT FOR LENT2 VENDORS! 3 WAYS TO SAVE!

Fish On Friday Hacks RebateSave $5 per case for maximum of $300 on

Trident! Save $2.50 per case for maximum of $50 on McCain! Plus…earn an extra $1 per

case in Bonus Bucks when you buy from both brands! Offer valid through 3/31/2016.

UP TO $500!FREE CASE!UP TO $750!

It’s Seafood Season! Rebate

$2 per case for 1 item. $5 per case for 2 or more items.

Minimum total cases 10. Offer valid through 3/31/2016.

Guinness™ Distinctive

Seafood RebatePurchase 3 cases of select items,

receive a rebate for the value of 1 case!

Offer valid through 3/31/2016.

Seafood Lent Rebate


UP TO $250!

Spring Ham & Roast Rebate

$2 per case. Offer valid through 4/24/2016.

H O T D I S H !

FIND THESE RECIPES AT MARTINSNET.COM/RECIPES!

Chicken & Waffles

Fresh Marinated 8 Piece Cut Chicken – Extended Shelf Life (366440 – 14/3-3.5 lb)

$9.59/lb

NEW ITEMS

415570 McKee Bar Banana Bread Multigrain 192/1.232 oz415580 McKee Bar Brown Sugar Cinnamon Multigrain 192/1.232 oz908720 General Mills Bread Pull Apart Mozzarella & Garlic 72/4.06 oz908730 General Mills Bread Pull Apart Spicy Buffalo 72/4.06 oz741380 General Mills Snack Bunny Grahams Honey WG 100/1.25 oz741390 General Mills Snack Bunny Grahams Friends WG 100/1.25 oz603850 Frito Lay Chips Kettle Original 64/1.375 oz603860 Frito Lay Chips Kettle Mesquite 64/1.375 oz604010 Frito Lay Chips Dorito Spicy Sweet Chili 64/1.75 oz620690 Ventura Sauce Taco Mild 4/1 gal631990 Ventura Dressing Italian Separating 4/1 gal473421 McCormick Spice Pepper Ancho Chile Ground 1/16 oz908900 Lamb Weston Mushroom Whole Battered 6/2 lb908940 Lamb Weston Jalapeño Cream Cheese Breaded 4/4 lb908890 Ajinomoto Windsor Macaroni & Cheese Bites 6/2 lb908910 Ajinomoto Windsor Mushroom Breaded Crispy 6/4 lb908920 Ajinomoto Windsor Mushroom Breaded Regular 6/4 lb908930 Ajinomoto Windsor Zucchini Circles Battered 6/2 lb953570 Ajinomoto Windsor Okra Breaded Southern Style 4/3 lb908970 Ajinomoto Windsor Tortellini Cheese 3/4 lb908980 Heinz Frozen Entree Macaroni & Cheese 4/7 lb908860 Rich’s Bread Naan Teardrop Original 48/4 oz908850 Rich’s Crust Pizza Extra Thin 10 in 80/3.5 oz908870 Rich’s Bread Lavash 8X11 in 48/3.7 oz908770 Best Maid Bread Garlic Asiago 12/14 oz908780 Best Maid Bread French Baguette 15/11.5 oz908790 Best Maid Bread Honey Batard WG 14/16 oz908840 Riverside Cheese Pepper Jack Cubes 6/2.5 lb929270 The Father’s Table Nacho Bites WG Corn Masa Crust 576/.5 oz953580 Ruiz Flautas Chicken & Cheese 6/20 ct953590 Ruiz Enchiladas Cheese 60/2.5 oz953600 Ruiz Chimi Cheesecake Raspberry 4/6 ct929200 Jones Pork Rib Baby Back Smoked 1/25 lb ave929280 King & Prince Pollock Fillet Tavern 2-3 oz 4/2.5 lb929290 King & Prince Tilapia Panko Crusted GF 3 oz 4/2.5 lb924280 Tampa Maid Shrimp P&D Pieces Medium 2/3 lb929260 Tampa Maid Vegatable Patty Mix Vegan 3/2 lb929300 Trident Crab Meat Salad Style 4/2.5 lb

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

New Items & Rebates

Click here to view the product showcase video

953540 4/50 ct Potsticker Pork .7 oz

953550 1/200 ct Wonton Cream Cheese Seafood .5 oz

942968 1/144 ct Egg Roll Pork 1.5 oz

942978 4/18 ct Egg Roll Pork 3 oz

949238 1/200 ct Egg Roll Vegetable 1 oz

950528 4/18 ct Egg Roll Vegetable 3 oz

953560 4/15 ct Egg Roll Chicken wg cn 3 oz WG CN

999868 2/30 ct Egg Roll Pork & Vegetable wg cn 3 oz WG CN

NEW!

UP TO $500!

Steak-EZE® Rebate$5 per case. Offer not valid on fully cooked

items. Offer valid through 4/29/2016.

$10/CASE!

Log Smoked Bacon

(929150) Rebate Save up to $100!


UP TO $500!

Frozen Biscuit Rebate Featuring Pioneer Whole Grain Sweet Potato

Biscuit (951600) and Pioneer Jalapeño Cheddar Cheese Biscuit (951610).


UP TO $350!

Brilliant Beginnings® & Golden Grill® Rebates

$10 per case on Brilliant Beginnings® Mashed Potatoes(603010).

$5 per case on Golden Grill® Hashbrowns (602550, 602680, 603050).

Offers valid through 8/31/2016.

Minimums may apply. Find complete rebate information including a full list of qualifying items for these rebates on www.martinsmart.com in the Coupons section under the Products tab.

tracked on

Martin Bros. ACRS!

$

UP TO $8/CASE!

Beer Clean®, Mr. Muscle®, Windex® & Ziploc® Rebates

Offers valid through 3/31/2016.

UP TO $600!

Ham & Pot Roast RebateFeaturing Choice Old-Fashioned Pot Roast (934570). $5 per case.


UP TO $490!

Brownie Mix RebatesSave up to $250 on Krusteaz™ – featuring

Shepherd’s Grain™ Fudge Brownie Supreme Mix (401400)! Save up to $240 on Ghirardelli® –

featuring Double Dark Chocolate Brownie Mix (401770)! Offers valid through 5/31/2016.

$5/CASE!

EcoStick Zero Calorie Sweetener Rebate

Save up to $500. Offer valid through 7/31/2016.

FREE CASES!

Frank’s® RedHot® Stingin’ Honey Garlic™ Sauce (561920),

Cattlemen’s® BBQ Sauces featuring Memphis Sweet® (560410),

Carolina Tangy Gold™ (560880) and Kickin’ Korean™ (561770) &

Crispy Jalapeños (90624586)Offers valid through 6/30/2016.

H O T D I S H !

REBATES

UP TO $1000!

$5 per case. Offer valid through 6/1/2016.

UP TO $800!

JHS Toppings Rebate$4 per case. Offer valid through 8/31/2016.

UP TO $500!


TOPPINGS REBATES

one plusINGREDIENT

APPLE DEMI-GLACE

Whisk & Serve® Demi-Glace Sauce Mix (501700 – 4/38 oz)

Apple Butter (750160 – 12/28 oz)

COFFEE CHIPOTLE RUBBED PORK PRIME RIB RACKWITH APPLE DEMI-GLACE

Makes: 16 portions1 qt Water1 cup Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700)1-1/2 cups Knouse Musselman’s® Apple Butter (750160) Heat water to a minimum of 190°F. Add sauce mix. Whisk vigorously. Add apple butter. Whisk vigorously until sauce is thick and smooth.

VIEW THE NEW, QUICK AND FUN

STEP-BY-STEP RECIPE VIDEOYOUTUBE.COM/MARTINBROSDIST

1

2

Black Oak™ Pit Ham (915110 – 2/15-16 lb)

16 oz Pure Honey (757300)1 cup Brown Sugar1 cup Bourbon

1/2 cup Lyons Orange Juice (734418)1/4 cup Roland Dijon Mustard (562101; 560201)

1. Combine ingredients in a sauce pan, stirring until well blended. Bring to a simmer over medium heat. Lower heat and continue to simmer for 3-5 minutes. 2. While baking ham: Approximately 45 minutes before the ham is finished, remove the cover and glaze with part of the sauce. (Reserve some sauce for serving.) Then, continue to bake uncovered. Glaze a second time after 15 minutes and a third time after another 15 minutes. 3. Serve baked ham with reserved sauce.

GLAZED BOURBON MUSTARD HAMBOURBON MUSTARD GLAZE

1 cup Brown Sugar1/2 cup Pure Honey (757300)2 Tbsp Roland Dijon Mustard (562101; 560201)

1 tsp McCormick Ground Cinnamon (472248; 472251)1-1/2 cups Azar Large Fancy Pecan Pieces(462068),finelychopped

1. Combine ingredients. Rub ham with the mixture, pressing pecans onto the ham. 2. While baking ham, tent with foil so the pecans will not burn. For the last 15 minutes of baking, remove the tent.

PECAN CRUSTED HAMPECAN CRUSTING

12

3


COST $2.36

1 INGREDIENT • 3 WAYS


HAM AU GRATIN WITH VEGETABLES

1. Toss together prepared potatoes, cubed, baked ham, shredded Gouda and prepared vegetables. 2. Spray an ovenable dish with pan coating. Fill with potato mixture.3. Combine breadcrumbs, grated parmesan and melted butter. Top potatoes with crumb mixture. 4. Bake at 375°F until crumb topping turns golden brown. 5. Garnish with green onions.

1-1/2 cup Basic American Classic Casserole® Au Gratin Potatoes (602730), prepared 4 oz Black Oak™ Pit Ham (915110), baked, cubed2oz SmokedGouda(902181),shredded1/2 cup Norpac Flav-R-Pac® Grande Classics® Malibu Gourmet Vegetables (962640), prepared

1 Tbsp Breadcrumbs1 Tbsp Grated Parmesan1 tsp Butter, melted1 Tbsp C.H. Robinson Green Onions (361010; 361013), sliced

2016 ISSUE THREE 13

A RECIPE FOR

Better-LookingCarpets

5 ESSENTIAL INGREDIENTS for a successful carpet care program identified by the Carpet and Rug Institute.

1. Soil Containment

2. Vacuuming

3. Spot/Spill Removal

4. Interim Cleaning

5. Restorative Cleaning

PROCEDURES from vendor partner Multi-Clean for making these “ingredients” work:

Maintaining your carpets starts with prevention. Use good-quality matting at entries to prevent moisture and dirt from getting on the carpet.

Regular vacuuming is the simplest and most important maintenance activity you can do to keep your carpet in the best possible condition. Ever wonder why worn carpet gets matted down and shows visible traffic lanes? It is the abrasive nature of dirt and foot traffic that actually causes permanent damage/fraying of the carpet fibers, causing them to lose their resiliency.

The faster you clean up spills, the less likely they will turn into permanent stains. When a spill occurs, blot up as much as possible with a white towel. Then, spray plain water through a spray bottle onto the area and blot again. Repeat the process until the towel comes up clean. If a chemical carpet spotter is needed, choose one that is appropriate for the type of stain. If you own a wet dry vacuum, use it to pull as much moisture out of the carpet as possible.

When vacuuming or spot cleaning isn’t enough, interim cleaning methods can be considered if the carpet is not heavily soiled. The most well-known interim method is old-fashioned bonnet cleaning. This method can be modestly effective. However, a new type of system called encapsulation cleaning is a more effective interim cleaning method that leaves carpets free of residues and actually removes dirt. The method uses a special polymer-based cleaner combined with agitation to loosen soil.

Extraction cleaning is still recognized as the only deep-cleaning method for carpets. Use a good-quality extractor that applies a cleaning solution and then picks up the soiled solution. Use a cleaning chemical that is safe for stain-resistant carpet and is designed for extraction cleaning.

EXTRACTORS

Clean Track® S16 (072842)

Clean Track® L18 (072855)

A self-contained, portable, compact, easily-maneuverable extractor with a 16- or 18-inch cleaning path as well as simple tank filling, tools-free brush and vacuum shoe removal and intuitive controls.

Marathon 800 (072450)

Marathon 1200 (072580)

Utilize a clever, patented internal bladder design system that maintains constant brush pressure on the surface regardless of the position of the water in the 8- or 12-gallon tank. A compact, user-friendly unit that allows for easier transport and storage and better sight lines for the operator.

Marathon 350 (072470)

Winner of the 2015 Distributor Choice Award! Tackles upholstery, staircases, drapes and other challenging cleaning applications with ease. It’s a highly-mobile yet powerful unit that can be transported from room to room rapidly.

CLEANERS & SPOTTERS

ECO2 Encapsulating Cleaner with Oxygen (011050 – 4/1 gallon) The ECO2 Carpet Cleaning System from Multi-Clean is a low-moisture system that encapsulates soil for easy removal and no residual. Hydrogen peroxide supplies oxygen (O2) to help destroy odors and power out soils, leaving carpets looking and smelling fresh. Carpets can be opened to traffic in as little as an hour because of the low-moisture procedure!

Extraction Low Foam Carpet Cleaner (011188 – 1 gallon) Extraction is a mild pH, low-foaming carpet cleaner containing detergents, emulsifiers and watersoluble solvents that will clean dirt, grease and stains to make carpet look like new.

Pre-Treat Carpet Pre-Spray (017190 – 1 gallon) A synthetic cleaner formulation used as a pre-spray for soiled traffic lanes prior to extracting or shampooing and highly effective when used for bonnet cleaning. Safe for use on commercial and residential nylon, including stain-resistant nylon, wool and polypropylene.

Back to 7 Carpet & Hard Floor Conditioner (012810 – 1 gallon) Neutralizes and conditions carpet. A mild acid formulation that neutralizes alkalinity in carpet caused by shampoo or hard water residues. Eliminates carpet browning or yellow discoloration. Removes de-icing salt residue found on carpet or hard surface floors during winter months. Can be used after stripping traditional floors to neutralize excess alkalinity.

Carpet Spotter (012946 – 1 quart) An all-purpose spotter formulated with detergents and fortified with solvents for removing a variety of common stains. It loosens spots for quick removal and does not leave a sticky residue behind. Use on greasy traffic smudges, shoe polish, ink, fruit juices and oily stains.

X-Ray Carpet Spotter (011130 – 12/1 quart) X-Ray is a ready-to-use all-purpose peroxide cleaner. The combination of hydrogen peroxide (H2O2) and biodegradable surfactants provides superior cleaning and deodorizing, yet it is environmentally responsible. This is a spray and wipe cleaner for all surfaces found in homes, offices, schools, industry and/or food service.

EasyPaks Neutralizer (011070 – 180/.5 oz) Neutralizes alkaline residue after floor stripping. Counteracts urine odors; removes white ice melter residue; even removes alkaline build-ups and odors from mop heads and floor pads. This easy-to-use, pre-measured packet dissolves in warm/hot water.

Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager

EQUIPMENTANDSUPPLIES

14

Dish Out Good Looks & Great $avings!NSF Certified Dishers with One-Piece Color-Coded Handles

Creates consistent plates and predictable food costs.

• Accurate portions

• Dishwasher safe

• Extended grooved handle provides a sure grip for comfortable use

• Coated handles are equipped with Agion® antimicrobial protection for food safety

• Molded one-piece handle improves durability, makes cleaning easy and prevents handle from coming apart

• Blade extends beyond bowl to prevent sticking

• Stainless steel bowl and components to prevent corrosion and ensure longer life

• Color-coded handle for no-guess size selection

223050 47139 White 6 5 1⁄3 3 1⁄8 9 7⁄8

223052 47140 Gray 8 4 2 13⁄16 9 9⁄16

223055 47141 Ivory 10 3 1⁄4 2 5⁄8 9 3⁄8

223057 47142 Green 12 2 2⁄3 2 7⁄16 9 3⁄16

223060 47143 Dark Blue 16 2 2 3⁄16 8 15⁄16

223062 47144 Yellow 20 1 5⁄8 2 8 3⁄4

223065 47145 Red 24 1 1⁄3 1 7⁄8 8 10⁄16

223067 47146 Black 30 1 1 3⁄4 8 1⁄2

223070 47147 Orchid 40 3⁄4 1 9⁄16 8 5⁄16

ITEM VENDOR CAPACITY BOWL OVERALL NUMBER NUMBER COLOR SIZE OZ DIAMETER IN LENGTH IN

There are “parades” of people marching and moving in your senior living community. However, a parade left without a leader can quickly scatter and go off-course. Every parade needs someone to get in front of them to guide them and keep them on the path.

We don’t have to have the word “leader” in our job descriptions in order to lead people. Whatever the role, exceptional leaders engage employees to create change in their communities and make leaders out of followers.

Wondering how to be a great leader? You aren’t the only one. Keep these things in mind:

Training employees effectively sets them up for success. The skillset that most foodservice workers are starting with today is not as developed as it used to be for many reasons. Staying at that level of skill is not acceptable. Provide training and tools for your employees to understand and grow as foodservice workers.

Engaging employees means more than supervising employees. You need to cast a vision with goals for your department and ask for their help to achieve those goals.

Learn to speak their language. There will be some people on your team, for example, who need to be given clear direction with deadlines. Others do well with less direction. You will better engage and retain employees if you learn how to communicate with each one individually.

When you need to provide a critique, give employees ideas for how to improve. Try to provide two or three suggestions for how they might achieve an expectation.

Remember to pass the problems as well as the compliments. Are you ever at a loss for how to solve a problem? Often times, you can really benefit from asking your employees how to solve it.

Gretchen L. Robinson, RDN, LDMartin Bros. Marketing Dietitian

GET IN FRONT OF IT!

FIND A PARADE &

NOW AVAILABLE

ONLINE AT NO COST

Visit Martinsmart.comLocated under Tools

This education kit features five different orientation topics for senior living and healthcare foodservice. Use with new employees for training or with current employees for continued competency and review.

1. Sanitation & Food Safety 2. Food Preparation3. Recipes4. Nutrition & Therapeutic Diets5. Dining

“Please Pass the Compliments”This activity allows the each team member

to compliment other team members and discover

what their team values in them!DESCRIPTION:• Seat team in large circle.• Give each team member a piece of paper.

• Instruct each team member to write down their name

at the top of the paper.• Instruct each team member to pass the paper to the

person on their right.• Each team member should write down what they value

in the person whose name is written at the top of the

page. Give enough time for recording compliments!

• Continue to pass the paper to the right

until each team member receives

his/her paper back.• These might be kept private for each person to read and enjoy!

“Please Pass the Problems”This activity allows the whole team to help

solve the problems in the department.DESCRIPTION:• Seat team in large circle.• Give each team member a piece of paper.

• Instruct each team member to write down a current

problem or issue happening in their work day.

• Instruct each team member to pass the paper to the

person on their right.• Each team member should then write down a solution

to the problem written on the paper they received.

Give enough time for recording solutions.• Continue to pass the paper to the right until each

team member receives his/her own paper back.

• These could be turned in, used for discussion, or

maybe even have the team members rate the best solutions!

Please Pass the Problems & Compliments GamesThese activities allow the whole team to help solve problems in the department and allow each team member to compliment other team members and discover what their team values in them.

CUSTOMER TOOLS & RESOURCESAvailable at www.martinsmart.com.

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

16

Webinars & EventsWEBINARS

Register at: www.martinsnet.com/events

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

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.

EVENTS

&

Take a practical approach to fine tuning your menu with improved plate presentation and garnishing tips from our chef expert, and view some examples from our new base menu!

Plate Presentation/Garnishing H

Mar

91:30 pm 2:30 pmScott Fadden, Martin Bros. Chef & Renee Greiner, RDN, LD, Martin Bros. Dietitian

Oct 12

Nov 30

Dec 14

Stretched Thin

Simplified Diet Manual Updates

Panel Discussion on Revenue Generators

Aug 17

Sep 13

Sep 21 Educating Staff on Food Safety

Excite with Healthy & Wellness Resources

Federal Regulations & Standards to Mitigate Wound Litigation

June 6

June 22

July 20

Puree Enhancements

Foodservice Math

Real Life Lessons from Real Live Claims

May 4

Apr 13

Food Safety Equipment, Tools & Solutions

Seize the Opportunity for Service

Apr

1910:00 am - 4:00 pm

Transforming Food Service Event H R

Council Bluffs, IA

Healthcare Education | 10:00 am - 12:00 pmKitchen Management ImpossibleJulie Halfpop, RDN, LD, Martin Bros. Director of Nutrition Services

Culinary Expo | 12:00 pm - 4:00 pm

Healthcare Restaurant NursingSchoolC-Store

10:00 am - 4:00 pm

Taste the Difference Event at Prairie Meadows H R

Altoona, IAMar

29

Healthcare Education | 10:00 am - 12:00 pmTransforming Senior Living Menus for the Health of It Julie Halfpop, RDN, LD, Martin Bros. Director of Nutrition Services

Food Fair | 12:00 pm - 4:00 pm

Get some great recipe ideas for low calorie, healthy menu options

at these events!

Menu Ideas

Rotella’s Blueberry Bread (908650)

Roland Dijon Mustard (562101; 560201)

Knouse Musselman’s® Apple Butter (750160)

#MBMustHaves

C.H. Robinson Green Onions (361010)

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Tornado Marathon 350 (072470)Norpac Flav-R-Pac® Grande Classics® Malibu Gourmet Vegetables (962640)

Roland Pomace Olive Oil (620390)

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AdvancePierre Barber Foods® Stuffed Chicken Parmesan (976890)

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Basic American Potato Pearls® Excel® Original Recipe Mashed Potatoes (602590)

Basic American Classic Casserole® Au Gratin Potatoes (602730)

Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700)

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Ventura Classic Gourmet® Reserve Balsamic Vinaigrette (630628)

Lyons Orange Juice (734418)

Rich’s Whole Grain Rich Oven Fired Flatbread (906630)

Hillshire Farm Black Oak™ Pit Ham (915110)

Farmland Steamship Leg of Pork (910280)

Hillshire Farm Rare Choice Beef Ribeye (910600)

McCormick Grill Mates® Vegetable Seasoning (470201)

Rich’s Butter & Egg Dinner Roll Dough (986120)

Wayne Farms Platinum HarvestTM

Marinated Chicken Breast (750160)

Dish! - 2016 Issue 3

Documents

Transcript of Dish! - 2016 Issue 3