dish! - 2015 issue 5

2015 • ISSUE 5

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

Vegetarian Trend | 12 How To: To Go | 15

Only Martin Bros. Delivers

The Brands You Trust for Innovation

Gluten-Free* Mini MeatloavesYIELD: 84 (4.5 oz) mini meatloaves

2 lb 1 oz (1 bulk pack) Rice Chex Cereal (343452)5-1/2 cups . . . . . . . Ketchup4 cups . . . . . . . . . Eggs, liquid pasteurized1/4 cup . . . . . . . . Worcestershire Sauce1/4 cup . . . . . . . . Parsley, fresh chopped3 Tbsp . . . . . . . . . Ground Black Pepper1/4 cup . . . . . . . . Granulated Garlic2 Tbsp . . . . . . . . . Kosher Salt24 lb . . . . . . . . . . Perdue Ground Turkey (976020)

Place cereal in a 20 qt mixer bowl fitted with a paddle attachment; mix on low speed for 2 minutes or until crushed. Add ketchup, eggs, Worcestershire sauce, parsley, pepper, garlic and salt; mix on low speed for 2 minutes. Add turkey; mix on low speed for 5 minutes. Place 6 oz portions (#6 scoops) in a 3x4 pattern on a parchment-lined and greased full sheet pan. Press and form each portion into a mini loaf-sized shape. Bake until thermometer placed in center of each mini meatloaf reads 165°F. Hold cooked mini meatloaves at 140°F or above until served. Serve hot.

*Be sure to read all labels to ensure all ingredients are gluten free.

Find more information and register at: info.martinsnet.com/taste

6/3 - Madison, WI6/4 - Neenah, WI

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

Taste these Mini Meatloaves at Taste the Difference!

FOR RESTAURANTS & HEALTHCARE4 New Items

4 Trend Ideas4 Culinary Demonstrations4 Recipe & Serving Suggestions4 Item Sampling

12

5

2

11

14

15

7

HEALTH & WELLNESSGrowth of Vegetarian Menu Options

HOT DISH! Spring & Summer Ideas

SENIOR LIVING8 Things to Know About Adult Learners

SCHOOLSEnd of the School Year Tips & Menu Ideas

EQUIPMENT & SUPPLIESTaking It To Go!

1 INGREDIENT 3 WAYS Greater Omaha Choice Strip Loin

CULINARY CONCEPTS Grilled Pork Kabobs, Halibut & Salmon

11Teaching Tips for Adults

12Vegetarian Trend

15Take It To Go

2Grilled Favorites

Up Next:Summert imeFavorites Look for Issue 6...

Coming Soon!

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, Brittany Skellenger, Bill Pendry

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

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

ALL ABOUT GRILLINGMany people enjoy grilled food all year long. However, we tend to crave grilled food more during the spring and summer months. There’s just something about that good, old-fashioned Americana summertime feeling that goes great with grilled food and an ice-cold beverage. Grilling can be a healthier option, too, which people also tend to want more of this time of year. So, if you’re looking for some great limited time offer ideas, go for grilled!

Krystle KettmanMANAGING EDITOR

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

SELL AT $15.00POTENTIAL PROFIT* $10.20

COST $4.80


SPICED APPLE PORK KABOBS 8 pieces Farmland DURoC Center Cut Boneless Pork Loin (934030), 1 oz 6 each Cherry Tomatoes (362120; 362125) 4 pieces Capital City Zucchini Squash (361451; 361450), 1 in 4 pieces Capital City Red Bell Pepper (361251; 361250), 1 in 4 each Paris Brothers Cervasi Cippolini Onions in Balsamic Vinegar (601450) 5 each Paris Brothers Cervasi Roman Style Artichoke Hearts with Stems (601440) 2 oz C.H. Robinson Heritage Spring Mix (360666; 360676) 2 oz Ventura Balsamic Vinaigrette (630628; 630620) 4 oz Knouse Musselman’s Apple Butter (750160)

1. Cut 1 artichoke into 1 in pieces. 2. Assemble kabobs alternating pork and vegetables onto 2 skewers. (Make sure to reserve 4 of the artichokes.)3. Grill kabobs until pork reaches 135°F. Start brushing kabobs with apple butter, and continue to cook until pork reaches 145°F. 4. Grill remaining 4 artichokes. 5. Plate spring mix and artichokes, drizzle with balsamic vinaigrette and place kabobs on top.

Spring Mix Handling Tips• Store at 34°F. Each degree higher reduces shelf life.• Maximize shelf life with proper refrigeration.• Keep time out of refrigeration to a minimum.• Store product in original bags or shipping cartons.

2

SMOKED GOUDA HALIBUT SERVES 6

6 each Halibut (368450; 90385546) 1/2 lb Butter 1 cup Breadcrumbs (415638; 415140) 1/2 lb Shullsburg Smoked Gouda Cheese (902181), shredded As needed Salt As needed Pepper As needed Olive Oil As needed Roland Dijon Mustard (560201) 4 oz Bix Baby Spinach (361175) As needed Balsamic Vinegar 2 each Cherry Tomatoes (362120; 362125), halved 1 tsp C.H. Robinson Green Onion (361010), diced

1. Place butter in food processor. Add breadcrumbs. Pulse few times to cut butter into breadcrumbs. Add cheese, salt and pepper. Pulse until you get a crumbly consistency.2. Season halibut with salt and pepper. Brush with olive oil. Grill until almost done. Pull from grill and place on baking sheet. 3. Brush halibut with mustard. Top with breadcrumb mixture. 4. Placein375°Foventobrowncrustandfinishhalibut.5. In sauté pan, heat olive oil. Add spinach. Sauté until spinach is cooked down. Add balsamic vinegar and tomatoes. 6. Serve halibut over the spinach and tomatoes.7. Garnish with green onion.

CHILI BBQ GRILLED SALMON WITH SPICED CRABSERVES 8

CHILI BBQ GRILLED SALMON 8 each Icelandic Salmon (925210; 925220) As needed Salt As needed Pepper 1 cup Ken’s Sweet Baby Ray’s Barbecue Sauce (560510) 1 cup Bay Valley Sweet Chili Sauce (430570) 1 tsp Wholesale Minced Garlic (391020)

Mix sauces and garlic; set aside. Season salmon with salt and pepper; grillononeside;flipandcontinuetogrillwhileglazingwithsaucemixture; grilluntildone,glazingafinaltimebeforeplating.

SPICED CRAB 1 can Fish Guys Crab Meat (371890) As needed McCormick Cajun Seasoning (472171)

Toss crab with seasoning. Set aside. Warm when ready to plate.

To Plate:Grill 6-7 Wholesale Yukon Gold Potato (361880) slices to a crispy brown; place on bottom of plate as a foundation for the salmon. Plate salmon on top of potatoes. Top salmon with spiced crab. Serve with vegetable kabobs made with bell peppers, squash, Paris Brothers Cervasi Roman Style Artichoke Hearts with Stems (601440) and Paris Brothers Cervasi Cippolini Onions in Balsamic Vinegar (601450).


SELL AT $22.00

POTENTIAL PROFIT* $13.24

COST $8.76

SELL AT $22.00


COST $8.96

THEFISH GUYS

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

2015 ISSUE 05 3

MEMPHIS PORK TACOS WITH JALAPENO SLAW 2 each Catallia Flour Tortillas – 6 in (949950) 4 oz Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620), heated, shredded 2 oz French’s Cattlemen’s® Memphis Sweet BBQ Sauce (560410) 4 oz Jalapeño Slaw (recipe below) 3 oz McCain Moore’s® Onion Tanglers (964130), fried

Mix sauces and garlic; set aside. Season salmon with salt and pepper; grill on one side; flip and continue to grill while glazing with sauce mixture; grill until done, glazing a final time before plating.

JALAPENO SLAW 2 lb Mrs. Gerry’s Extra Creamy Coleslaw (905315) 1/2 cup Capital City Jalapeño Peppers (361280), diced

Mix ingredients together until well incorporated.

PULLED BBQ SALMON SLIDERS WITH APPLE SLAW 18 each Slider Buns 5 lb High Liner FPI® Pulled BBQ Salmon (928550), cooked As needed Apple Slaw (recipe below) 2 cups Tampa Maid Harvest Creations Flour Coated Pickle Chips (926930), fried

Lay out slider bun bottoms. Top each with about 1/2 oz salmon. Top with pinch of Apple Slaw. Top with 2-3 fried pickles. Top with top bun. Hold together with toothpick.

APPLE SLAW 3 each Wholesale Granny Smith Apples (370771), julienned 1 each Capital City Medium R ed Onion (361110), sliced thin 1 Tbsp C.H. Robinson Cilantro (360490), rough chopped 2 Tbsp Extra Virgin Olive Oil 2 each Limes To taste Salt To taste Pepper

In mixing bowl, add apple, onion, cilantro and olive oil. Squeeze juice of both limes over mixture. Season with salt and pepper.

NEW ITEMS

ALSO TRY!Austin Blues® BBQ Pecanwood

Smoked Sliced Rib Tips (910470 – 4/5 lb)

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

4

WAYS


Choice Strip Loin (932820 – 2/12 up)

1MANHATTAN STRIP STEAK WITH CAULIFLOWER PUREE & GRILLED VEGETABLES MANHATTAN STRIP STEAKCut steaks thicker than normal. Trim fat. You can make it look like a filet if you like. The two most important things to this cut are just making it thicker and trimming it. Season with salt and pepper. Grill to desired doneness.

CAULIFLOWER PUREEMAKES: 3-5 SERVINGS

1 each Cauliflower (360360; 360362), cut into smaller pieces 3 each Wholesale Yukon Gold Potatoes (361880), peeled, quartered As needed Custom Culinary Gold Label Savory Roasted Vegetable Base (581480)

Add everything to a pot of water. Simmer until tender. Drain water, reserving a cup. Place cauliflower and potatoes in a food processor. Pulse until starts to become smooth. Add seasonings as desired. Continue to puree until mixture is smooth. If you want a looser consistency, add reserved liquid. If you want a tighter consistency, add grated parmesan cheese.

GRILLED VEGETABLES

2 each Cherry Tomatoes (362120; 362125), halved 1 each Paris Brothers Cervasi Roman Style Artichoke Hearts with Stems (601440), halved 3 each Paris Brothers Cervasi Cippolini Onions in Balsamic Vinegar (601450), halved 2-3 oz Custom Culinary Whisk & Serve Demi-Glace Sauce Mix (501700), prepared Grill vegetables. Add onions to demi-glace.

To Plate:Plate cauliflower puree. Top with steak, artichokes, tomatoes and demi-glace mixed with onions.

SELL AT $23.00POTENTIAL PROFIT* $15.69

COST $7.31

1 INGREDIENT • 3 WAYS

2015 ISSUE 05 5

SOUTHWESTERN STRIP STEAK WITH RASPBERRY JALAPENO GRILLED SWEET POTATOES & VEGGIES

Strip steak topped with Southwest Butter and McCain Moore’s® Onion Tanglers® (964130). Served with grilled sweet potatoes topped with Raspberry Jalapeño Sauce and a side of mixed vegetables.

SOUTHWEST BUTTERMAKES: 8 SERVINGS

1/2 lb Butter 1 Tbsp C.H. Robinson Cilantro (360490) 1-2 each Roland Chipotle Peppers in Adobo Sauce (561180) 2 tsp McCormick Lawry’s Chili, Cumin & Garlic Seasoning (473231)

Mix ingredients together. Place on parchment paper and roll into a strip, shaping like a stick of butter. Place in cooler until firm.

RASPBERRY JALAPENO SAUCEMAKES: 8 SERVINGS

1 cup Rich’s Allen Bag-EEZ Raspberry Filling (400430) 1/4 cup Balsamic Vinegar 2 Tbsp Capital City Jalapeños (361280; 361238), small diced

Mix ingredients together.

BRIOCHE STEAK SANDWICH

Steak seasoned with McCormick Lawry’s® Roasted Garlic & Red Bell Pepper Seasoning (473241) then grilled, sliced and served with brie cheese, fresh spinach and Balsamic Mayo all on a toasted Rotella’s Brioche Bun (907250). Served with Lamb Weston Lamb’s Seasoned® Wedge Cut Potatoes (963000) and Mrs. Gerry’s Summer Fresh Pasta Salad (905142).

BALSAMIC MAYOMAKES: 8-10 SERVINGS

1 cup Ventura Classic Gourmet Real Mayonnaise (631381) 2 oz Balsamic Vinegar Mix ingredients together.

2 3


SELL AT $22.00


COST $7.91

SELL AT $10.99

POTENTIAL PROFIT*

$6.96

COST $4.03

1 INGREDIENT • 3 WAYS

6

SPRING & SUMMER IDEASHOT DISH!

Strawberry SaladGet the recipe at:martinsnet.com/recipes or scan here!

PRODUCE | SALADS | SMALLWARES | CHEFWARE

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

PRODUCE & SALADS

380600 Produce Lettuce Chopped LCR Iceberg 4/5 lb Iceberg Lettuce with Garnish Bags of Carrots and Red Cabbage.

360666 Produce Lettuce Heritage/Spring Mix 1/3 lb 50/50 Blend of Green and Red Lettuces: Lollo Bionda,

Tango Verde, Baby Green Leaf, Sweet Green Fuse, Red Batavia, Lola Rosa and Baby Red Leaf.

360430 Produce Lettuce Restaurant Blend 4/5 lb 65% Chopped Iceberg, 25% Chopped Romaine, 5% Shredded Red Cabbage and 5% Shredded Carrots.

361170 Produce Spinach Cleaned & Clipped 4/2.5 lb 380190 Produce Broccoli Slaw Shred Mix 1/5 lb 4.5 lb Shredded Broccoli and .5 lb Shredded Carrots.

370771 Produce Apple Granny Smith 80 Size 12/each 375400 Produce Grapes Red Seedless 1/19 lb 375408 Produce Grapes Red Seedless 1/5 lb 377618 Produce Strawberries Clam Shell 8/1 lb 360445 Produce Celery 6/each 361013 Produce Onions Green 1/2 lb 630230 Ventura Classic Gourmet Reserve Dressing Western-Style French 4/1 gal 630808 Ventura Classic Gourmet Reserve Dressing Honey Dijon 4/1 gal 638218 Ventura Classic Gourmet Reserve Speciality Dressing Parmesan Peppercorn 2/1 gal 630830 Ventura Classic Gourmet Reserve Specialty Dressing Mediterranean-Style Feta 2/1 gal 630780 Ventura Classic Gourmet Reserve Specialty Dressing Creamy Raspberry Vinaigrette 2/1 gal 630628 Ventura Classic Gourmet Reserve Specialty Dressing Balsamic Viniagrette 2/1 gal 630040 Ventura Mayonnaise Extra Heavy Duty 4/1 gal 630041 Ventura Mayonnaise Extra Heavy Duty 1/1 gal 757301 Groeb Farm Honey Pure Clover 1/5 lb 412340 Sugar Foods Fresh Gourmet Tri-Colored Tortilla Strips 10/1 lb 412465 Sugar Foods Fresh Gourmet Croutons Butter Garlic 4/2.5 lb 412125 Sugar Foods Fresh Gourmet Croutons Cheese & Garlic 4/2.5 lb 412045 Sugar Foods Fresh Gourmet Croutons Seasoned Cubed 4/2.5 lb 412475 Sugar Foods Fresh Gourmet Croutons Seasoned Homestyle 4/2.5 lb 906260 Ocean Spray Craisins 1/10 lb 520950 Marquis Bacon Bits Pure 6/1 lb 520951 Marquis Bacon Bits Pure 1/1 lb 462080 Azar Nut Walnut Pieces & Halves 3/2 lb462030 Azar Sunflower Seeds Roasted & Salted 1/10 lb903858 UniPro Cheese Cheddar Fancy Fine Shredded 4/5 lb 903851 UniPro Cheese Cheddar Fancy Fine Shredded 1/5 lb 953070 Tyson Chicken Diced .5 in Cooked Low Sodium Natural Proportion 2/5 lb924410 Aqua Star Shrimp Peeled & Deveined 16-20 ct Raw Tail-Off 5/2 lb 905376 Mrs. Gerry’s Salad Chicken 2/5 lb 905708 Mrs. Gerry’s Salad Cole Slaw Steakhouse 2/4 lb 348165 Mrs. Gerry’s Salad Cucumber N Onion 2/5 lb 905142 Mrs. Gerry’s Salad Pasta Summer Fresh 2/5 lb 905210 Mrs. Gerry’s Salad Pasta Italiano 2/5 lb 905260 Mrs. Gerry’s Salad Pasta Taco 2/5 lb 905668 Mrs. Gerry’s Salad Potato Steakhouse 2/5 lb

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

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

SOUTHWESTERN CHICKEN SALAD

ROTISSERIE CHICKEN & APPLE SALAD

H O T D I S H !

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

BLACKENED SHRIMP SALAD WITH BLUEBERRY YOGURT DRESSING

INGREDIENTS

2 oz C.H. Robinson Taylor Farms Heritage Blend Lettuce (360676)

5-6 each Aqua Star Raw Peeled & Deveined Tail-Off Shrimp – 16-20 ct (924410), seasoned, cooked

As needed McCormick Cajun Seasoning (472171)

1 oz Sugared Walnuts

1/2 oz Blueberries

2 oz Blueberry Yogurt Dressing

BLUEBERRY YOGURT DRESSING

1 – 1-1/2 cups Blueberries

2 cups Kemps Plain Yogurt (341960)

1/4 cup Orange Juice

1/4 cup Sugar

1/4 cup Honey

2 tsp Wholesale Ginger (391014), minced

Combine all ingredients in a blender or food processor. Blend until smooth.

SMALLWARES

90483083 Jaccard Slicer Mandolin 1/each $65.72

90564172 Jaccard Slicer Hand Adjustable 1/each $7.76

90483086 Jaccard Peeler Vegetable 1/each $4.17

211846 Carlisle Spoon Salad Solid Beige 8 In 1/.5 oz $1.62

285491 Carlisle Spoon Salad Solid Black 10 In 1/.75 oz $1.75

255023 Carlisle Spoon Salad Solid Black 8 In 1/.5 oz $1.62

255021 Carlisle Tong Salad Black 1/9 In $2.30

213170 Carlisle Tong Salad Brown 1/9 In $2.50

210480 Cambro Crock Reddish Brown With Lid 1/1.5 qt $5.96



221480 Vollrath Cylinder Silverware White 1/each $2.38

280330 Vollrath Rack Cylinder Half Size 1/each $38.21

283325 Vollrath Flatware Basket 8 Compartment 1/each $23.05

221430 Vollrath Bin Silverware Grey 4 Compartment 1/each $12.08

287114 Vollrath Flatware Soak System 1/each $39.53

255006 Tablecraft Box Tote Gray 1/21X15x5 $6.33

255007 Tablecraft Box Tote Gray 1/21X15x7 $7.32

90395880 San Jamar Caddy Scoop Saf-T-Ice Blue 1/each $29.46

90515534 San Jamar Cooling Unit Rapid (New Style) 1/64 oz $32.09

90516304 San Jamar Cooling Unit Rapid (New Style) 1/128 oz $42.33

222510 San Jamar Pail Green Soaping 6 qt 1/6 qt $4.82

222500 San Jamar Pail Red Sanitizing 6 qt 1/6 qt $4.82

270722 San Jamar Apron Bib White Pen Pocket 1/34X34 $4.76

270774 San Jamar Apron Waist 3 Pocket Black 1/12X24 $6.58

270771 San Jamar Towel Bar Terry Ribbed 12/16X19 $10.08

270165 Detex Towel Bar Terry Non-Ribbed 12/15X20 $11.33

90482580 Traex Chiller Wand 1/2 lt $24.28

90482581 Vollrath Chiller Wand 1/4 lt $33.46

90380223 Tablecraft Dispenser Beverage Black 1/3 gal $33.46

90380222 Tablecraft Dispenser Beverage Yellow 1/3 gal $30.69

027180 Rubbermaid Scoop Plastic Utility Clear 1/32 oz $9.86

027190 Rubbermaid Scoop Plastic Utility Clear 1/64 oz $10.94

251040 Cambro Label Dissolvable 2X3 100/Roll 1/each $11.88

251050 Cambro Label Dissolvable 2X3 250/Roll 1/each $18.00

90378916 3M Griddle Kit Quick Clean #710 1/each $68.29

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

CHEF’S JACKETS

CHEFWARE by

BIB APRONS

COOK’S SHIRTS CHEF’S PANTS

J134MT-L • $25.82

619BA-BK • $15.34

TS001-XL • $12.00 P020HT-L • $21.26

J134SP-L • $25.82

619BA-WS • $15.36

TS002-XL • $12.00 P020BK-L • $22.61 P040WS-L • $28.12

J100-L • $17.55J134TM-L • $25.82

612BAFH-RD • $9.96

J008GN-L • $52.97

Contact Your Martin Bros. Representative Directly To Order Chefware.

CHEF’S HATS

H400WH • $5.59 H057 • $9.07 H008-R • $9.20 H060BK • $10.97 H020BK • $9.20 H036WH • $9.56

8Erika Kramer, Healthcare Market Developer

e can learn a lot from the adults around us, and those around us enjoy learning new things in return, as well. When trying to learn something new yourself or when trying to lead a seminar or teach a class to your staff or residents, remember the following eight points about adult learners.

Adults have years of experience and a wealth of knowledge. So, use them as resources for yourself and others. Use open-ended questions to draw out knowledge and experiences, and try to engage in dialogue.

Adults have established values, beliefs and opinions. Begin with an agenda, and no matter where you’re sitting, look for opportunities to provide and receive input. Figure out what people would like to know about the topic. Recall what is already known that relates.

Adults expect to be treated as adults. Use everyone’s time effectively. Avoid jargon, and don’t “talk down” to participants. Treat questions and comments with respect, and don’t expect everyone to agree. Remember that debate can be a great method of learning.

Adults need to feel self-directed. Build an educational plan around needs. Expect that learners will want more than one medium for learning and will want control over the learning pace and start/stop times.

Adults often have a problem-centered approach to learning. Figure out how new knowledge or skills can be applied to current problems or situations. Find case studies and stories, and consider breaking up into problem-solving groups.

Adults vary in learning styles. Use a variety of teaching materials and methods to take into account differences in style, time, types and pace of learning.

Adult learners often have anxiety regarding learning. Learning best takes place in an atmosphere that is non-threatening and in which different styles are recognized.

Adult learners need to use a maximum number of senses. Adults retain new knowledge in relation to the following modes: 10% of what they read, 20% of what they hear, 30% of what they see, 50% of what they see and hear, 70% of what they say and 90% of what they do.

W

Things To Know About Adult Learners

Teaching Tips for Adults:

Basics to BrillianceIn honor of Martin Bros.’ 75th Diamond Anniversary, hear how to inspire

brilliance by focusing on the four C’s of a sparkling dining program.

COMPETENCY t CUISINE t CUSTOMER SERVICE t COMPETITIVE ADVANTAGE

Find more information and register at: info.martinsnet.com/taste

or contact Julie Halfpop at [email protected] / 515-238-7295

SCHEDULE:

9:30am Registration

10:00am Basics to Brilliance

12:00pm Food, Idea & Product ShowcaseFREE TO ATTEND • CEUs AVAILABLE

A SPECIAL NEW SEMINAR FOR HEALTHCARE FOODSERVICE AT 6/3 Madison, WI | 6/4 Neenah, WI

1 52 63 7

48

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

WHY VEGETARIAN?The wants and needs of our population continue to diversify. Many establishments are finding that this diversification means there is a need to diversify their menu. One of the ways to diversify is to include vegetarian options. Even for senior living establishments, offering such customer preferences is a necessity in order to continue to remain a relevant and marketable dining program.

GENERAL TYPES OF VEGETARIAN DIETSVEGAN: Also known as strict vegetarian. Diet excludes all animal products including meat, poultry, fish, eggs, milk, cheese and products derived from animals such as honey or gelatin.

LACTOVEGETARIAN: Diet excludes meat, poultry, fish and eggs but allows dairy products.

LACTO-OVOVEGETARIAN: Diet excludes meat, poultry and fish but allows eggs and dairy.

FLEXITARIAN: Diet is considered semi-vegetarian with a focus on consumption of vegetarian food with occasional meat, poultry or fish consumption.

COMMON VEGETARIAN INGREDIENTS & FOODSLEGUMES: Includes beans, lentils, peas and peanuts.

SOYBEAN: Legume used to make a number of vegetarian and vegan substitutions for meat, dairy and eggs.

SOYMILK: Milk-like product made from soybeans.

TEMPEH: Replacement for meat made from fermented soybeans.

TEXTURED VEGETABLE PROTEIN (TVP): Commonly used as a substitute for ground beef. Derived from soy flour.

TOFU: Replacement for meat, eggs and cheese made from curdled soymilk and pressed into blocks.

Growth ofVegetarianMenu Optionsin Foodservice

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

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

12

VEGETARIAN ITEMS

Morningstar Farms® Garden Veggie Patties™ (914520 – 48/3.5 oz)

Wholesale Tofu – Firm (348395 – 12/14 oz)

Tofurky® Beer Bratwurst (353424 – 5/14 oz)

White Quinoa –

Pre-Washed (601400 – 1/25 lb) Roland Tri-Color Quinoa –

Pre-Washed (601430 – 2/5 lb)

Culinary Select™

Shelled Edamame (963270 – 6/2.5 lb)

Culinary Select™ Edamame Succotash (90501774 – 6/2.5 lb)

Bean Pot® Vegetarian

Baked Beans (600228 – 6/#10)

Santiago® Vegetarian

Refried Beans Whole Beans (600020 – 6/30 oz)

Seasoned (600130 – 6/28.1 oz)

Smart Servings™ Low Sodium (600260 – 6/26.25 oz)

TrueSoups® & Chef Francisco®

Vegetarian Soups Lentil (940020 – 4/8 lb)

Vegetable (940030 – 4/8 lb)

Chili (945660 – 4/8 lb)

Southwest Style Black Bean (921670 – 4/4 lb)

Roasted Tomato & Red Pepper Bisque (940150 – 4/4 lb)

Minh® Mini Vegetarian Egg Roll

(949230 – 200/.85 oz)

Almond Breeze® Almond Milk

Unsweetened Original (908100 – 12/32 oz)

Vanilla (90479669 – 12/32 oz)

Unsweetened Vanilla (90545015 – 8/64 oz)

Unsweetened Original (90571396 – 12/11 oz)

VEGETARIAN RECIPES

VEGETARIAN MENU TIPS• Know what types of vegetarians your clients are. If you don’t

have anyone requesting a strict vegetarian diet, you might start by offering a flexitarian diet to allow for more entrée options.

• Ask your vegetarian clients what foods they enjoy, and collect their favorite vegetarian recipes.

• Find key vegetarian ingredients and products you want to serve.

• Train staff on how to identify ingredients that would indicate if an item is vegetarian or not.

• Be creative with salad, soup, pasta and sandwich menus that feature vegetarian options.

• Identify vegetarian options on your menu with a symbol such as a “V” to make it easy for diners to identify.

• You might start your vegetarian options on a smaller scale by offering Meatless Mondays with vegetarian options available at all Monday meals.

QUINOA WITH ROASTED VEGGIES(SimplyMenus Recipe #18499)Servings: 50

1-1/2 gal Vegetable Stock25 cup Roland White Quinoa (601400)1 lb Bix Diced Yellow Onion (380718)2 lb Capital City Yellow Squash (361456), diced2 lb Capital City Zucchini Squash (361451), diced1 lb Capital City Red Pepper (361251; 361250), diced1 cup Wholesale Minced Garlic (391020)1/2 cup Olive Oil1 Tbsp McCormick Ground Thyme (472671)1 cup C.H. Robinson Parsley (361160), chopped

Bring vegetable stock to a boil; add quinoa; boil until done (will not take long); drain. Lay all of the vegetables and garlic out on a sheet tray; coat with olive oil; season with thyme (and salt and pepper); roast at 375°F until corners of vegetables start to brown and everything softens. Mix roasted vegetables into quinoa; season with parsley (and salt and pepper).

SPICY TOFU ROLLS(SimplyMenus Recipe #18495)Servings: 24

42 oz Wholesale Tofu (348395), cubed1 lb Monterey Sliced Mushrooms (380680; 360970)1/2 cup French’s Frank’s® RedHot® Sriracha Chili Sauce (561710)2 Tbsp Wholesale Minced Garlic (391020)2 Tbsp McCormick Curry Powder (472911)3 Tbsp ConAgra La Choy® Soy Sauce (560980)3 lb Cabbage, leaves, steamed

Combine sriracha, garlic, curry and soy sauce. Mix cubed tofu, mushrooms and sriracha mixture. Fill steamed cabbage leaves with combined mixture; roll like a burrito. Place in pans; steam.

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

2015 ISSUE 05 13

Whole Grain Mini Pancakes (979580 – 24/45 ct)

Whole Grain Bagel – Individually Wrapped

(996990 – 72/2 oz)

Whole Grain Cinnamon Raisin Bagel

(979660 – 12/6 ct/2 oz)

Whole Grain Soft Pretzels (997090 – 50/5 oz)

Whole Grain Reduced Fat Double

Chocolate Cookie Dough (979410 – 384/1 oz)

Whole Grain Reduced Fat Oatmeal Cookie Dough (979420 – 384/1 oz)

Whole Grain Reduced Fat Candy Cookie

Dough (979750 – 192/1.85 oz)

Smart Grains Baked Chocolate Chip Cookie

(952440 – 48/1.5 oz)

Whole Grain Chicken Pepperoni-Filled

Tortillas/Pizza Crispitos – Fully Cooked (999818 – 72/2.71 oz)

KEEP IN MINDPOPULAR

SCHOOL ITEMSHere are some tips and menu ideas to consider as the school year winds down and you look forward to a smooth transition into summer break and the 2015-16 school year. Thanks to Ann Brotherson, a Food Program Consultant with the Iowa Association for Educational Purchasing (IAEP), for collaborating with us to provide several of these great tips

END OF THE SCHOOL YEAR

MENU IDEAS• Use General Mills Yoplait® ParfaitPro® Low

Fat Vanilla (904760) or Strawberry (904750) Yogurt to create parfaits or a parfait bar and use up your cereal and fruits at the same time.

• Rich’s Whole Grain Rich Oven Fired Flatbread (906630) and Catallia S.M.A.R.T. 100% Whole Wheat Pressed Flour Tortillas (951880) are great, versatile items to have on hand to help use up your inventory of meats, cheeses and more.

• Grab and go products come in handy for end-of-year field trips and picnic lunches. Some ideas are:

- Rich’s Ultimate Breakfast Round® (UBR®) (992478)

- General Mills Pillsbury™ Mini Bagels with Creamy Cheese – Cinnamon (963990), Strawberry (964000)

- Ruffles® Oven Baked Cheddar & Sour Cream Chips (609740)

- Best Maid Smart Grains 51 Individually Wrapped Cookies – 1 oz Chocolate Chip (952450), 1 oz Chocolate Chip with M&M’s (952460), 1.75 oz Chocolate Chip (952880), 1.75 oz Chocolate Chip with M&M’s (952890)

Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

TIPS• Incorporate remaining

inventory into menus.

• Add a few cook’s choice days to use up inventory.

• Take into account the influx of end-of-year field trips and picnic lunches to plan sack lunches that can use up inventory.

• Give different classrooms items left on hand for snacks.

• Discount a la carte chips, etc. that will be outdated by the next school year.

• The last day of the school year, put whatever supplies you can in the freezer to save for the next year.

• If you participate in Net Off Invoice (NOI), be sure to use up all of your available dollars before summer.

• Try to keep orders to only menu items needed for service.

• Check up on equipment and supplies to see what needs to be serviced, replaced or restocked, including large equipment, small wares and chemicals, to help make for a smooth start to the 2015-16 school year.

TIPS & MENU IDEAS

S C H O O L S

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EQUIPMENTANDSUPPLIES

Scott Fadden, Martin Bros. Operations Consultant & Corporate Chef

TAKING IT TO GO!W

hile takeout is hardly a new trend, it seems to be trending hotter than ever right now. More than 60 percent of all foodservice traffic today involves off-premise meals in some way.1 While we used to think of to-go foods as sandwiches, pizza, chicken or Chinese, it’s everything and anything today. Consumers’ busy lifestyles coupled with recent innovations such as curbside pickup and improved carryout packaging have made takeout one of the fastest-growing areas in the industry.

HERE ARE SOME THINGS TO KEEP IN MIND TO HELP YOU HAVE A SUCCESSFUL TO-GO PROGRAM:• Remember that trying to save pennies on packaging can

cost you repeat to-go customers. You can have the best food around, but if you put it in the wrong packaging, that great food starts to lose its appeal. A few cents can help keep your great food tasting and looking great, and it may even earn you more business.

• Make sure you have the right packaging for your establishment and your food. Foil containers with decent lids may work best for your restaurant, but they are never acceptable in the retail grab and go arena, for instance.

• Retail packaging should fit extra tight. Several different customers may be picking this food up to check it out. You want the food, in this case especially, to stay put.

• Think about whether or not you need microwave-safe packaging. There are many options out there today to make microwave-ready a great feature for your to-go program.

• If you need the color of your food to pop, garnishes can work just as well for to-go as they do for sit-down plate presentations.

• Branding is big! Remember that if someone is bringing lunch to the workplace, that person’s co-workers see it, too. Your packaging can be a billboard to attract the perfect potential customers.

• We see food trends come and go all the time. New packaging options and trends are just as important to pay attention to.

• Remember to market your to-go business. Those dining in your establishment are a perfect audience. They probably already love your food, so let them know they can easily have it to go, too.

1 NPD Crest, Sept., 2013 2015 ISSUE 05 15

EQUIPMENTANDSUPPLIES

TO GO DISPOSABLESGeorgia-Pacific Dixie® Heavyweight Wrapped Cutlery Kit (853550 – 1/250 ct)

JRMI Wrapped Cutlery Kit with Napkin, Salt & Pepper (857648 – 1/250 ct)

WinCup White Foam Container – 6 oz (852755 – 25/40 ct)

WinCup White Foam Container – 8 oz (852813 – 20/50 ct)

WinCup White Foam Squat Container – 8 oz (852818 – 20/25 ct)

Solo FlexStyle® Symphony® Container with Lid – 8 oz (856998 – 10/25 ct)

Pactiv EarthChoice® Container – 12 oz (850950 – 20/25 ct)

Pactiv EarthChoice® Microwaveable Hinged Lid Container – 9 in (856810 – 1/150 ct)

Pactiv EarthChoice® Microwaveable Black Plastic Bowl with Clear Plastic Lid – 9 in (354919 – 1/150 ct)

Pactiv SmartLock® Black Plastic Tray with Clear Dome Lid – 12 in (821960 – 1/25 ct)

Pactiv SmartLock® Hinged Lid Black Vented Foam Container – 9 in (856655 – 1/150 ct)

Pactiv SmartLock® Hinged Lid White 3-Compartment Foam Container – 8 in (856855 – 1/150 ct)

Pactiv Delitainer® Microwaveable Clear Plastic Container with Lid – 8 oz (853045 – 5/48 ct)

Pactiv Delitainer® Microwaveable Clear Plastic Container with Lid – 16 oz (853085 – 6/40 ct)

Pactiv Hexware™ Black Plastic Container with Clear Hinged Lid – 9 in (853978 – 1/110 ct)

Pactiv MealMaster® Microwaveable Black Plastic Container – 16 oz (854040 – 1/250 ct)

Pactiv ClearView™ SmartLock® Hinged Lid Plastic Container – 8 in (857058 – 2/100 ct)

Pactiv ClearView™ SmartLock® Hinged Lid Plastic Hoagie Container – 7.5 in (857178 – 2/125 ct)

Pactiv White Foam 5-Compartment Tray – 8x10 in (856948 – 4/125 ct)

Duro Bag Brown Paper Sack with Handle – 14x10x15 in (343361 – 1/200 ct)

Grab & go tips & trends!http://blog.martinsnet.com/ food-packaging-to-drive-salesIdeas to drive to-go options!

More To-Go Tips & Trends

Takeout Soup Takes OffPromoting soup to go can help sales grow!Visit www.heinzfoodservice.com for more information!

TOP MEDICAL SUPPLY PRODUCTS

Top 5 Janitorial Supplies1. Stainless Steel Cleaner

TMA Stainless Steel Cleaner (013618 – 6/17 oz)

Earth Friendly Stainless Steel Cleaner & Polish (029630 – 12/32 oz)

Martin Bros. Stainless Steel Wipes (017220 – 6/40 ct)

2. Grill & Oven CleanerTMA Clinging Grill & Oven Cleaner (170448 – 6/1 qt)

Multi-Clean Clinging Grill & Oven Cleaner (091230 – 4/1 gal)

3. Hydrogen Peroxide CleanerMulti-Clean X-Ray Peroxide Cleaner (011130 – 12/1 qt)

Clorox Helathcare® Hydrogen Peroxide Cleaner Disinfectant (019950 – 9/32 oz)

4. Odor-Eliminating CleanersMulti-Clean Magico Deodorizing Cleaner (011270 – 4/1 gal)

Multi-Clean Magico Deodorizing Cleaner Dilution Control Use with Multi-Task® System (908952 – 4/2 liter)

Clorox Urine Remover (019980 – 9/32 oz)

5. Cleanup Kit for Norovirus & Other Bloodborne Pathogens (016500 – 1/each)

1. First Aid Kit for 25 People (874800 – 1/each)

2. Band-Aid Sheer Strips (873668 – 1/100 ct)

3. Triple Antibiotic Ointment (874681 – 1/1 oz; 874500 – 144/1 gram)

4. Ibuprofen Tablets – 200 mg (874710 – 1/100 ct)

5. Acetaminophen Tablets – 325 mg (874461 – 1/100 ct)

We also stock products for Nursing! Ask your Martin Bros. representative for more information.

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2

3

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Making a Difference – Best Practices in Dementia CareTeepa Snow, MS, Positive Approach, LLC

2015 Wound Symposium – Build a Skin Care Program!Martha Kelso, RN, HBOT, COO, MWS, Mobile Wound Solutions, LLC

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

May

6June

10Creating an Engaged TeamChristy Edwards, RDNChristine Link, MBA, RDN1:30 PM - 2:30 PM

Jun

3

Jun

16Jun

17

July

28July

29July

30July

31

HealthcareNutrition

RestaurantMedical

HealthcareSchoolC-Store

Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded key next to the event title to

see if it pertains to you.

UPCOMING

Webinars & Events

Do you know how to “engage” your team? An engaged team has higher job satisfaction, increased results and less turnover. In this webinar, you will discover practical approaches to getting your team on board!

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

EDUCATION & PRODUCT SHOWCASE

Jun

4Madison, WI

Ankeny, IA Mason City, IA

Omaha, NE Cedar Falls, IA Cedar Falls, IA Columbia, MO

Neenah, WI

For restaurant and healthcare segments.

Aug. 4th – Osceola, IASep. 12th – Waterloo, IAOct. 28th – Iowa City, IA

Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule, lower costs and much more. $145/student. For all segments.

FOOD SAFETY TRAINING

WEBIN

ARSEVEN

TS

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

Fish Guys Fresh Alaskan Halibut Fillets (368450)

Custom Culinary Gold Label Savory Roasted Vegetable Base (581480)

Roland Chipotle Peppers in Adobo Sauce

(561180)

Greater Omaha Choice Strip Loin (932820)

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

Fresh Cauliflower (360360; 360362) Rotella’s Brioche Bun (907250)

Farmland DURoC Center Cut Boneless Pork Loin (934030)

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#MBMustHaves

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FEATURED NEW ITEMS & REBATES

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CHEF-READY VEGETABLE PUREES

Skip the complicated prep on your way to authentic-tasting, traditional, ethnic and fusion

dishes. Instead, simply open and unleash a world of exciting menu possibilities. 8/53 oz

CARROT (572410)

MIREPOIX (572420)

TRINITY BLEND (572430)

Ken’s Sweet Baby Ray’s Barbecue Sauce (560510)

Roland White Quinoa (601400)

French’s Frank’s® RedHot® Sriracha Chili Sauce (561710)

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Pactiv EarthChoice® Microwaveable Hinged Lid Container - 9 in(856810)

$10/Case!Simplot Sidewinders Rebate

Offer valid through 6/30/2015.

11 Cases Free!French’s Rebate


Up to $300!Baker Boy Cake Batters Rebate


Up to $250!Farmland Summer Rebate

Offers valid through 7/5/2015.

dish! - 2015 issue 5

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