FOODSERVICE SOLUTIONS BY MARTIN BROS.

DISTRIBUTING

2018 Issue Two | February | martinbros.com

Shrimp
Tacos
page 4

Salmon St. Pat’s Saucin’ Up

Sliders Ideas Shrimp
page 5 page 9 page 15
 #MBMustHaves
PAGE 2 PAGE 3

Custom Culinary Master’s Touch® King & Prince Mrs. Friday’s® McCormick Lemon & Pepper Kraft Heinz Seafood Bisque
Clam Base (500031) Twisted Calamari (938770) Seasoning Salt (472701) (946010)

PAGE 4 PAGE 5

McCain Brew City® Beer Battered Mrs. Gerry’s Extra Creamy Coleslaw High Liner Icelandic® Redhook® Baker Boy Brioche Slider Buns
Thick Cut Onion Rings (905315) Ale Battered Round Tail-Off Shrimp (999780)
(961278) (924300)

PAGE 5 PAGE 8

Lamb Weston Stealth® Thin Cut Fries McCormick Grill Mates® Montreal McCormick Grill Mates® Montreal Norpac Flav-R-Pac® Connoisseur
(962020) Steak® Seasoning Chicken® Seasoning (472761) Collection™ Chalet Garlic Butter
(471181) Vegetables (962590)

PAGE 8 PAGE 11 PAGE 13

NE W ! NE W !

Lamb Weston Oven Roasted Potato Lamb Weston Tater Puffs® Louisa Gluten Free Cheese Ravioli Rich’s Plant Based Cooking Crème
Medley (992570) (960750) (955760) (967760)

PAGE 14

NE W ! NE W ! NE W ! NE W !

Jennie-O All Natural Premium Dark Norpac Flav-R-Pac® Asian Ancient Hormel Café H® Mediterranean Hormel Café H® Korean Beef BBQ
Turkey Burger (967840) Grains Blend (955430) Chicken (955910) (955900)

PAGE 15 PAGE 16 PAGE 17 PAGE 20

King & Prince Mrs. Friday’s® Sauce Lola’s Original Fine Hot Sauce Hormel House of Tsang® Peanut Baker Boy Mini Cake Donuts with
Ready Tail-Off Shrimp (922380) (552190) Sauce (562040) Whole Grain & Cinnamon Sugar
(908660)
 EXECUTIVE VICE PRESIDENT MEDICAL SUPPLIES SPECIALIST
Diane Chandler Becky Miller

VICE PRESIDENT OF MERCHANDISING EQUIPMENT & SUPPLY SPECIALISTS

Jennifer Meinders Mary Schott, Bobbi Bowden, Rick Moser,
Mario Mery, Kam Miller
MARKETING MANAGER
MARTIN BROS. DISTRIBUTING Angie Dark CULINARY
Scott Fadden, Steve Tiezzi,
Seafood season has sprung! VENDOR MARKETING COORDINATOR Doug Voss, John Smith
With Lent upon us and Krystle Kettman
lasting through the end GRAPHIC DESIGNERS
of March, we’ll add to our CATEGORY MARKETING MANAGERS Rob Swiatly, Jeff Sadler, Trent Phillips,
January ideas of Cajun Angie Destival, Julie Podhaski, Bill Pendry, C. Allyn Slack
Brown Sugar Sockeye Steve Krivachek, Roxanne Hassman,
Salmon, the Fisherman Natalea Koehn, Vince Barkhoff PHOTOGRAPHY
Delight Sandwich, Seared Tuna, Zesty Rob Swiatly
DIETITIANS
Orange Coconut Shrimp and Hot Smoked
Julie Halfpop, Stacy Mason, VIDEOGRAPHY
Salmon recipes. From a House Special Clam
Mary Sell, Renee Greiner, C. Allyn Slack
Chowder to Thai Shrimp Pasta, take a look
Christine Link, Christy Edwards,
through this issue for some fantastic new Gretchen Robinson, Katie Wulkow, INTERACTIVE DESIGN SPECIALIST
ideas to add to your Lent specials or to your Kyndra Hamblin Bill Pendry
permanent seafood menu!
Krystle Kettman C-STORE & RETAIL SPECIALISTS
Managing Editor Bonnie Davis, Craig DeHoet,
Denise Funk, Don Wallace
kkettman@martinbros.com
Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS
Seafood & St. Patrick’s Day
Specials 2

11
HOT DISH!
February Specials, Rebates &
New Items

Irish Egg Rolls & More for

St. Pat’s 9 ONE INGREDIENT
THREE WAYS
Sauce-Ready Shrimp 15
SENIOR LIVING
Assessments & Competencies
Generating Revenue
from Your Dining Program
18

Cuban Totchos Special

11
SCHOOLS
Breakfast Anywhere 20

Seafood Specials
2 Sauce-Ready Shrimp
Three Ways 15 Generating Revenue from
Senior Living Dining 19
 HOUSE SPECIAL CLAM
CHOWDER
YIELD | 14 (8 OZ)

2 each � Capital City Medium Yellow

Onions (361077), peeled, diced
4 each � Wholesale Celery Stalks
S p e c i a l s (360445), tops removed, diced
1 each � Wholesale Peeled Garlic
Clove (380540), minced
1/4 cup � White Wine
6 cups � Water
3 each � Wholesale Medium-Large Red
Potatoes (361560), peeled, diced
1 Tbsp � Custom Culinary Master’s
Great for Lent - Wednesday, February 14 Touch® Clam Base (500031)
3 Tbsp � Custom Culinary Master’s
Touch® Chicken Base (501610)
Thru Thursday, March 29 1 lb � PanaPesca Baby Clam
Meat & Juice (927810)
1 qt � Anchor Chef’s Heavy
Cream (929770)
As needed � Kosher Salt (473160)
As needed � McCormick Ground White
Pepper (472561)
1 cup � Flour
1 cup + 2 Tbsp � Anchor Pure New Zealand
Unsalted Butter (929750)
PREP | Create a roux by melting 1 cup of butter in
a sauce pan and adding the flour, mixing well until
blended. Cook on low for an additional 10 minutes.
Set aside.
Sauté onions, celery and garlic in 2 tablespoons
butter. Add wine and continue to cook until wine

Featuring
is reduced.
Add water and potatoes. Cook until potatoes are
soft.
MASTER’S TOUCH® CLAM BASE Add clam base, chicken base and as much roux as
(500031 – 1/1 LB) needed for desired thickness.
Add clam meat and juice along with cream. Also
add more roux if needed.
GROUND WHITE PEPPER
(472561 – 1/18 OZ) Season with salt and white pepper to taste.

COST $9.89
SELL AT $24.99
POTENTIAL
PROFIT*
$15.10

HEAR ABOUT ON-TREND CENTER-OF-THE-PLATE IDEAS,

LENT & VALENTINE’S DAY!
From Martin Bros. Marketing Senior Editor, Krystle Kettman,
and Martin Bros. Culinary Manager, Doug Voss

New Podcasts Monthly MARTINBROS.COM/PODCAST

or Search for Dish!Exclusive on iTunes
 CULINARY CONCEPTS
LEMON PEPPER
CALAMARI APPETIZER
MRS. FRIDAY’S® TWISTED CALAMARI
(938770 – 2/6 LB)
A fun twist! Serve 6 ounces.

LEMON & PEPPER SEASONING SALT

(472701 – 1/28 OZ)
Combines fresh lemon peel, course pepper and
salt to create a distinctive taste.

Serve with chopp

ed parsley
and lemon slices.
COST $2.87
SELL AT $8.99
POTENTIAL
PROFIT*
$6.12
CALAMARI WRAP WITH
SEAFOOD BISQUE
MRS. FRIDAY’S® TWISTED CALAMARI
(938770 – 2/6 LB)
Serve 4 ounces.

FRESCADOS™ TORTILLA – 10 IN
(951710 – 12/12 each)
A unique, shelf-stable formula offers the same great-tasting, quality tortilla without
requiring freezing in the handling process and offering re-sealable packages.

ca la m a ri a s d ir ected, place in
Cook
SEAWEED SALAD
f to rt ill a , to p w ith seaweed
(371630 – 1/4.41 LB) middle o Serve with
n d cu t in h a lf .
salad, roll a
Serve 3 ounces.

d b is q u e a n d lemon wedge.
SEAFOOD BISQUE
seafoo
(946010 – 4/4 LB)
A ready-to-heat, frozen
, soup featuring red rock crab, bay scallops, shrimp and sole
simmered with mirepoix vegetables and select spices in a rich veloute embellished
with sweet cream, amontillado sherry and snipped chives. Serve 7 ounces.

LEMONS
(376111 – 1/14 CT)
Serve 1 wedge.

COST $4.99
SELL AT $13.99
POTENTIAL
PROFIT*
$9.00
2018 ISSUE TWO 3
 CULINARY CONCEPTS

Bar Basket Combo

COST $7.56
SELL AT $18.99
POTENTIAL
PROFIT*
$11.43
WESTERN STYLE BATTERED COD – 3 OZ
(921290 – 53/3 OZ)
Serve 2 pieces.

ICELANDIC® REDHOOK® ALE BATTERED

ROUND TAIL-OFF SHRIMP
(924300 – 4/2.5 LB)
Serve 3 ounces.

MRS. FRIDAY’S® TWISTED CALAMARI

(938770 – 2/6 LB)
Serve 3 ounces.

BREW CITY® BEER BATTERED THICK CUT

ONION RINGS

mon wedge,
(961278 – 6/2.5 LB)
Serve 4 ounces.
S e rv e w it h a le
sa u c e a n d c o c ktail sauce.
EXTRA CREAMY COLESLAW
(905315 – 2/11 LB)
tartar
Serve 4 ounces.

Every Bite Better Rebate Get up to $500, or donate it to Feeding America! High Liner is also donating
E
R E BAT $5 per case to Feeding America. $5 per case rebate. Minimum total cases 5. Offer valid through 5/31/2018.
Ask your Martin Bros. representative for more information.

RED HOOK SHRIMP TACOS

ICELANDIC® REDHOOK® ALE BATTERED
ROUND TAIL-OFF SHRIMP
(924300 – 4/2.5 LB)
Serve 2 ounces per taco.

COST $4.99
SELL AT $13.99
POTENTIAL
PROFIT*
$9.00

ta c o w it h sh ri mp, shredded
Serve each
ed to m a to es a nd cilantro.
cabbage, dic d
li m e w ed g es , tartar sauce an
Add
k ta il sa u c e o n the side.
4 co c
 CULINARY CONCEPTS

COST $5.34
SELL AT $13.99
POTENTIAL
PROFIT*
SALMON SLIDERS $8.65

1-1/2 each � Trident Keta Salmon – 4 oz (954960)

As needed � Ken’s Balsamic Fig Glaze (372780)
3 each � Baker Boy Brioche Slider
Buns (999780)
4-1/2 oz � Fish Guys Seaweed Salad (371630)
PREP | Cut salmon portions in half and grill to
desired temperature, brushing with glaze as they
cook. Toast buns. Build sliders on buns with glazed
salmon topped with seaweed salad.

KETA SALMON – 4 OZ
(954960 – 1/10 LB) Keta Salmon are popular because
they combine economy, excellent texture, attractive
orange-pink color and delicate flavor. They are known
for their firm pink flesh and moderate fat content,
which results in their mild flavor.

CRISPANKO™ BREADED COD FILLET

2.5-3.5 OZ (954920 – 1/10 LB)
Serve 3 pieces.

STEALTH® THIN CUT FRIES

5/16 IN (962020 – 6/5 LB)
Serve 5 ounces.

Fish ‘ n C h i p s
GRILL MATES® MONTREAL STEAK® SEASONING
(471181 – 1/29 OZ)
A robust blend of coarsely ground peppers, garlic and spices
that create a bold, savory flavor you can see.

COST $4.01
SELL AT $11.99
POTENTIAL
Serve with a le PROFIT*
mon wedge $7.98
and tartar sau
ce.

2018 ISSUE TWO 5

CULINARY CONCEPTS

TUNA BURGER MELT

1 each � Tuna Burger (see recipe)
2 each � Rotella’s Sourdough Vienna
Bread Slices (988090)
As needed � Anchor Pure New Zealand
Unsalted Butter (929750)
1 each � Land O’ Lakes Mild Cheddar
Cheese Slice (900000)
1 each � Roth Käse Swiss Cheese
Slice (901880)
2 each � Bix Tomato Slices (348109)
3 oz � Fish Guys Seaweed Salad (371630)
COST $4.29
SELL AT $11.99 PREP | Butter one side of each bread slice and
place buttered sides down on grill. Add one cheese
POTENTIAL slice to each side. Add tomato slices. Add burger.
PROFIT* Put sandwich together. Slice. Serve with side of
$7.70 seaweed salad.

TUNA BURGER
YIELD: 3
1 lb � Fish Guys Ground Tuna (374230)
2 each � Sparboe Farms Grade A
Large Eggs (380130)
1 cup � Sugar Foods Breadcrumbs (415638)
1/2 tsp � Kosher Salt (473160)
1/2 tsp � McCormick Table Grind
Black Pepper (472538)
1 Tbsp � McCormick Lawry’s® Chili,
Cumin & Garlic Santa Fe
Style Seasoning (473231)
1 tsp � Wholesale Lemon Zest (376111)
PREP | Mix ingredients together and chill for at
least half an hour. Form into patties and grill
until done.

SEE HOW TO MAKE THIS RECIPE!

VIEW OUR NEW, QUICK AND
FUN STEP-BY-STEP VIDEO

YOUTUBE.COM/MARTINBROSDIST
 CULINARY CONCEPTS

CRAB STUFFED TROUT

YIELD: 7
7 each � Clear Spring Butterfly Trout
Fillet – 8 oz (921050)
As needed � Roland Pomace Olive Oil (620390)
1 can � The Fish Guys Blue Special
Crab Meat (371890)
1 cup � Monterey Large Mushrooms
(360925), chopped, sautéed
1/4 cup � Capital City Red Bell Pepper
(361251), chopped, sautéed
1/2 cup � Sugar Foods Breadcrumbs (415638)
2 Tbsp � C.H. Robinson Parsley
(361160), chopped
1 tsp � Wholesale Lemon Zest (376111)
1 each � Wholesale Lemon
(376111), squeezed
As needed � Kosher Salt (473160)
As needed � McCormick Table Grind
Black Pepper (472538)
PREP | Preheat oven to 375°F. Brush trout with
olive oil. Mix together remaining ingredients to
make crab stuffing; set aside. Top trout with crab
stuffing. Bake until trout is cooked and stuffing is
hot, approximately 8-12 minutes.

ROASTED TOMATOES
YIELD: 4
1 lb � Capital City Roma Tomatoes
(362025), cut into wedges
2 oz � Roland Pomace Olive Oil (620390)
2 oz � Roland Balsamic Vinegar
of Modena (600880)
1 Tbsp � Wholesale Minced Garlic (391020)
As needed � Kosher Salt (473160)
As needed � McCormick Table Grind
Black Pepper (472538)
As needed � C.H. Robinson Parsley
(361160), chopped
As needed � Shullsburg Italia™ Shredded
Parmesan Cheese (900190)
PREP | Preheat oven to 375°F. Toss tomatoes, oil,
vinegar, garlic, salt and pepper together. Roast
for approximately 10-14 minutes. Garnish with
parsley and shredded parmesan cheese.

WILD RICE BLEND

1/2 cup � Uncle Ben’s Long Grain &
Wild Rice (460630)
PREP | Prepare rice as directed.
PLATING | Plate Crab Stuffed Trout and top each
with 2 ounces beurre blanc sauce. Serve with
Roasted Tomatoes and Wild Rice Blend. Garnish
with lemon zest, if desired.
COST $7.80
SELL AT $24.99
POTENTIAL
PROFIT
$17.19

2018 ISSUE TWO 7

 CULINARY CONCEPTS

n d
SHRIMP & CHICKEN
DINNER
Sh r i m p a
l
1 each � Wayne Farms Platinum Harvest®

p e c i a
Boneless Skinless Chicken

Chicken S
Breast – 6 oz (977470)
As needed � McCormick Grill Mates® Montreal
Chicken® Seasoning (472761)
3 each � Tampa Maid Golden
Breaded Butterfly Shrimp
– 16/20 ct (923130)
4 oz � Norpac Flav-R-Pac® Connoisseur
Collection™ Chalet Garlic
Butter Vegetables (962590)
5 oz � Lamb Weston Oven Roasted
Potato Medley (992570)

PREP | Season chicken breast with Montreal

chicken seasoning and grill until internal
temperature reaches 165°F. Cook shrimp,
vegetables and potato medley as directed. Serve
shrimp on top of lettuce and with a side of cocktail
sauce and a lemon wedge, if desired.

Did You Know?

The specification on the
Oven Roasted Potato
Medley from Lamb
Weston allows for some
changes to the blend
ratios to accommodate
years of differing rose
and purple potato yields.
Lamb Weston has seen
strong yields for both
rose and purple varieties
and, consequently, COST $4.28
they will be raising
SELL AT $12.99
the proportions of
these varieties in the POTENTIAL
medley. You will likely PROFIT*
notice more purple
and rose dices and $8.71
fewer yellow ones in
the product by April.
 CULINARY CONCEPTS

Take ever-popular Reuben

ingredients – Corned Beef,
Sauerkraut, Swiss Cheese and
Thousand Island –and top Nachos
and Flatbreads or stuff Potatoes
and Tacos…or create a whole
new spin with this Irish Egg Rolls
in d th is re ci p e & more at Irish Reuben Nachos
with Mustard Mayo recipe! F
recipes
martinbros.com/

Irish Tacos Reuben Stuffed Potato Reuben Flatbread

IRISH EGG ROLLS MUSTARD MAYO

12 each � Wholesale Egg Roll 1 cup � Ventura Classic Gourmet Extra
Wrappers (360790) Heavy Mayonnaise (631390)
1 lb � Bix Shredded Cabbage (380268) 1/4 cup � Kraft Heinz Grey Poupon Classic
1 each � Summertime Potato Small Dijon Mustard (560170)
Red Potato, finely diced 1/2 tsp � McCormick Dill Weed (472301)
(361975 or 361970)
PREP | Mix ingredients. Serve as a dipping sauce
2 Tbsp � McCain Grabitizers Diced
with the egg rolls.
Onion (961368)
8 oz � Hormel Bread Ready® Corned
Beef, chopped (921010)
4 oz � Shredded Swiss Cheese,
diced (903768)
2-3 Tbsp � Ventura Classic Gourmet Bistro
Thousand Island Dressing (630658)
PREP | In pan with oil, sauté cabbage, potato and
onion. Cook until cabbage is almost translucent.
Remove from heat. Add corned beef, Swiss cheese
and Thousand Island.
Divide mixture to fill and roll each egg roll
wrapper. Seal ends with water.
Deep fry at 350°F until golden brown.

2018 ISSUE TWO 9

 Performance Driven. BRANDS
YOU TRUST
Delivering the brands you
know and love.
TECHNOLOGY
YOU EXPECT
Innovative ways for you to
place mobile orders, analyze
SERVICE
YOU DESERVE
Value-added tools and
legendary customer service.
profits and stay connected with
your customers.

Creating profitable businesses for our customers is our passion.

For over 75 years we have devoted our business to helping our customers grow their
operations. We establish solid partnerships with our customers from day one. That
partnership guides every decision we make. Culinary Expertise Menu Management

We are a customer-centric, family and employee-owned operation with a strong mission Educational Events Nutritional Guidance
to serve our customers with innovative solutions and superior performance by delivering
the products, tools and service necessary to help you succeed.

Visit www.martinbros.com
to discover the
Martin Bros. difference!

Save
Oh, go on then up
to $500
on select
seasonal desserts†

Serve dessert with a little spirit

with Bistro Collection® Baileys®
Cheesecake. Carefully baked,
hand-finished and pre-sliced for
sweet simplicity — now guests can
have their drink and eat it, too.

Contact your
Martin Bros. Sales Rep
for more information.

Bistro Collection®
Baileys® Cheesecake
956010

© 2018 The Baileys word and associated logos are trademarks of R & A Bailey & Co. and are
used under license. All other trademarks are owned by Tyson Foods, Inc. or its subsidiaries. †
Select SKUs only. See Spring Desserts Promotional Offer valid 2/1/18 - 5/31/18
 FEBRUARY SPECIALS,
REBATES & NEW ITEMS
Pricing valid through March 2, 2018

Puff Up Your Profits with Tots!

• Tots are growing faster than the overall potato category.

• Adults are driving tot growth.

• Tots have a $1 higher average operator price than fries, Tater Puffs®
meaning higher operator profits. (960750 – 6/5 lb)
Cuban
$42.99
Source: Lamb Weston, NPD Group, SupplyTrack 12mo. Through Aug 2017, Datassential 2017 Totchos

LENTEN SPECIALS
Mazina® Pressed Tortilla – 6 in (953510 – 24/12 ct)
Crafted from a proprietary blend of wheat flour
FPI North Atlantic Cod Loins and Maseca® corn flour, offering a distinctive
– 4 oz (929390 – 1/10 lb) artisan look, excellent flavor and the flexibility of
Premium wild caught North Atlantic cod flour tortillas. The best of flour and corn tortillas
has a deliciously mild flavor and flaky combined into one versatile option for frying or
texture that’s perfect for any recipe. any application that requires rolling and folding.
$47.99 $26.99

Gold Medal ™ Mixes Classic Gourmet ® Select Sauces

Buttermilk Biscuit (401630 – 6/5 lb) $40.59
Cocktail Sauce (560221 – 1/1 gal) $10.59
Corn Muffin (402390 – 6/5 lb) $62.99
Variety Muffin (402620 – 6/5 lb) $64.99 Tartar Sauce (630060 – 4/1 gal) $40.59

NEW ITEM SPECIALS

NE W
NE W
Red Label® NAE Golden Crispy Select
Cut Dark Meat Chicken Filet – Parmesan Crusted Pork Chop
(955840 – 32/4 oz)
Fully Cooked – 3.5 oz
(967880 – 1/10 lb)
$3.69/lb
$29.94

CLOSEOUT SPECIALS
Chef-Ready Cuts Sliced Bananas
(965740 – 2/5 lb)
$17.99 ITTIBITZ® ICE CREAM PELLET CUPS

Cookies ‘n Cream
(302750 – 12/2.9 oz)
Vanilla flavored ice cream pellets
LW Private Reserve® Regular Cut Skin-On Fries – 1/2 in with cookie pieces.
(964980 – 6/5 lb)
$32.99 $11.89

Chocolate Chip Cookie Dough

(302760 – 12/2.9 oz)
Vanilla flavored ice cream pellets with
chocolate chip cookie dough pieces.
Vanilla Big Swirls™ Cone Novelty $11.89
(307960 – 1/2 dozen)
$18.99

2018 ISSUE TWO 11

 HOT DISH!

REBATES
UP TO $1,450! UP TO $1,500! $4/CASE!

UP TO $8/CASE Swiss Miss® Hot Cocoa Trivers™ Half Naked Cheese

Gold Medal Mixes Rebate
™ Breakfast Boom Rebates Mix (572490, 572500) Rebate Curds (906830, 907758, 909720) Rebate
Offers valid through 4/1/2018. Offer valid through 2/28/2018. Offer valid through 3/10/2018.

UP TO $7/CASE
Pillsbury™ Biscuits Rebate UP TO $250! UP TO $500! UP TO $500!
UP TO $6/CASE
Pillsbury™ Frozen Baked
Goods Rebate
Whitey’s™ Chili (908630) Rebate New Items (967880) Rebate Spring Desserts Promo
Offers valid through 2/28/2018. Offer valid through 3/31/2018. Offer valid through 6/30/2018. Offer valid through 5/30/2018.

UP TO $100 UP TO $50 UP TO $500! $5/CASE!

Extra Crispy Coated

Redstone Canyon® Fries Rebate Fries (907240) Rebate Gravies Rebate Chicken Rebate
Offer valid through 6/30/2018. Offer valid through 6/30/2018. Offer valid through 4/30/2018. Offer valid through 2/28/2018.

FREE CASE REBATES

FREE CASES! BOGO! BOGO!
NE W NE W NE W

Seasoned Tots Premium Beverage Syrups Rebate

Rebate
(955970, 955980, 955990) Craft Beer Battered Cod (955940) Rebate 10 Varieties Now Available!
Offer valid through 6/30/2018. Offer valid through 12/31/2018. Offer valid through 4/30/2018.

FREE CASE! FIRST CASE REBATE!

NE W

Golden Dipt ® Buttery Cracker

Breadcrumb (416460) Rebate Premium Blend BBQ Sauce (561930)
Offer valid through 12/31/2018. Offer valid through 5/31/2018.

LENT REBATES
UP TO 50 CASES! UP TO 50 CASES!

Savings Are Yours Love Pollock Rebate Every Bite Better Rebate
$5 per case. $5 per case.
Offer valid through 4/30/2018. Offer valid through 5/31/2018.

Ask your Martin Bros. representative for more information about these rebates.

12

NEW ITEMS
Annie’s™ Organic Cheddar
Bunnies™ (741400 – 100/.75 oz)
SUS Organic wheat bunnies.
Whole grain equivalent product.
Certified Organic and includes no
artificial flavors, synthetic colors
or synthetic preservatives.
Pillsbury™ Whole Grain French
Bread (967590 – 96/1.8 oz)
Pre-sliced French bread. 2 oz.
eq grain. Meets USDA Whole
Grain-Rich Criteria. Whole
Wheat - First Ingredient. Serve
with hot or cold sandwich fillings
to add variety to your menu. No
artificial flavors or colors from
artificial sources. Frozen. Bulk.
Pillsbury™ Whole Grain Biscuit
Dough (967680 – 210/1.25 oz)
Mini whole grain biscuit in pre-
portioned, easy-to-use, freezer-
to-oven format. Formulated to
produce light and fluffy biscuits
every time. 1 oz. eq grain.
Lucky Leaf Pub Style Beer
®
Cheese Sauce (431160 – 3/#10)
Gluten Free Cheese
Ravioli (955760 – 2/5 lb)
Pasta made with rice flour and
eggs then filled with a flavorful
blend of Fontina, Asiago, Parmesan
and Imported Romano cheeses.
Diced Chicken Thigh – Fully Cooked (967910 – 2/5 lb)
Whole muscle, grilled, boneless, skinless, 1x1 inch
diced chicken thigh meat. IQF for exact portion
control. Ideal for wok or high-heat cooking.
BREAD & PRETZEL MIDDLES
WITH TASTY FILLINGS
Beer Cheese Pretzel Bites (967570 – 184/1 oz)
5 Cheese Bread Bites (967580 – 184/1 oz)
Beef Tender (903030 – 15/5 lb up)
Choice Beef Strap Off Bottom
Flat (955870 – 4/14 lb ave)
Choice Beef Flat Iron Chuck Filet
(955880 – 12/piece)
Natural Choice® Pecanwood
Smoked Ham (999228 – 2/4 lb ave)
Whole muscle ham that’s all
natural and uncured. Made
from the flank for an artisanal
shape. Smoked with pecanwood
chips for attention-getting
flavor. Made with no artificial
ingredients and minimally
processed. No MSG, gluten free
and no nitrate or nitrite added.
HOT DISH!
Plant Based Cooking Crème
(967760 – 4/8 lb)
A vegan dairy replacement
for soups, sauces, dressings,
desserts and more.
Filled Shortbread Cookie Doughs
Delicious all-butter shortbread cookies filled with
sweet centers made with only real, premium
ingredients. Stickers packed in the case to
offer convenient merchandizing support.
Raspberry (967720 – 90/1.5 oz)
Apricot (967740 – 90/1.5 oz)
Dark Chocolate (967730 – 90/1.5 oz)
Hashtag Shaped Yeast Raised Donuts
(967660 – 60/2 oz)
Churro Donuts with Cinnamon Sugar Packets
(967670 – 96/2.34 oz)
BAVARIAN BAKERY®
Sea Salt & Cracked Pepper
Stick (956030 – 72/2.4 oz)
Bun (956040 – 42/4 oz)
Cheddar Cheese Topped
Soft Pretzel Bun (956050 – 84/3 oz)
NEW SIZE!
Tender & Juicy Beef Patty – 5X1 (955720 – 50/3.2 oz)
Deliciously seasoned burgers with a moist, tender
texture made from quality beef and a special au jus.
One Compartment Clear Hinged
Plastic Containers
5x5 (857198 - 4/125 ct)
6x6 (857248 - 4/125 ct)
8x8 (857258 - 2/125 ct)
9x9 (827308 - 2/100 ct)
9x5x3 (857228 - 2/125 ct)
2018 ISSUE TWO 13
 HOT DISH!

HAWAIIAN TERIYAKI
TURKEY BURGER
Served With Asian Ancient
Grains & Veggie Blend
A juicy turkey burger topped with
teriyaki sauce, pineapple and Swiss
cheese served with an Asian ancient
grains and vegetable blend.

NE W
All Natural Premium Dark
Turkey Burger
(967840 – 30/5.33 oz)
$32.99

NE W Flav-R-Pac® Asian Ancient

Grains Blend (955430 – 12/1 lb)
A hearty mixture of quinoa, edamame, diced
carrots, diced red peppers and diced onion.
*Red cabbage added along with an Asian dressing.
$35.99

MEDITERRANEAN CHICKEN
COUSCOUS BOWL
Mediterranean chicken with couscous,
Israeli salad and hot sauce, tzatziki sauce,
olives, scallions and chickpeas.

NE W NE W
FEATURING ALSO AVAILABLE
Mediterranean Chicken Korean Beef BBQ
(955910 – 2/5 lb ave) (955900 – 3/4 lb ave)
$4.30/lb $5.49/lb

$10/CASE REBATE!

Minimum total rebate $100.

Maximum total rebate $250.
Offer valid through 6/30/2018.
Ask your Martin Bros. representative for more information.

14

THIS MONTH’S INGREDIENT
MRS. FRIDAY’S® SAUCE READY TAIL-OFF
SHRIMP 44/62 CT (922380 – 4/2.5 LB)
ITALIAN PARMESAN
SHRIMP APPETIZER
6 oz � King & Prince Mrs. Friday’s®
Sauce Ready Tail-Off Shrimp
– 44/62 ct (922380)
As needed � McCormick Garlic Powder (472341)
As needed � McCormick Table Grind
Black Pepper (472538)
1 oz � Schreiber Grated Parmesan
Cheese (430201)
As needed � Shullsburg Italia™ Shredded
Parmesan Cheese (900190)
2 oz � Kraft Heinz Seafood Cocktail
Sauce (550740)
PREP | Cook shrimp as directed. In a bowl,
immediately toss shrimp with garlic power, black
pepper and grated parmesan cheese. Serve topped
with shredded parmesan cheese and with a side of
cocktail sauce.

COST $2.85
1
SELL AT $8.99
POTENTIAL
PROFIT
$6.14

2018 ISSUE TWO 15

 1 I N G R E D I E N T • 3 WAYS

2
SHRIMP PO’ BOY
1 each � Vie de France French Mini
Alpine Loaf (992590)
5 oz � King & Prince Mrs. Friday’s®
Sauce Ready Tail-Off Shrimp
– 44/62 ct (922380)
1 oz � Bix Shredded Lettuce (360738)
2 oz � Bix Diced Tomato (380248)
6-8 each � Bay Valley My Hometown®
Hamburger Dill Slices (610380)

PREP | Toast roll in oven as directed. Carve out the

center of the roll. Cook shrimp as directed. Build
sandwich.

LOLA’S MAYO
YIELD | 8

24 oz � Ventura Classic Gourmet®

Real Mayonnaise (631381)
2-4 oz � Lola’s Original Fine Hot Sauce (552190)

PREP | Mix mayonnaise and hot sauce together.

Drizzle an ounce over the shrimp on the po’ boy and
serve 2 ounces on the side.

TRIANGLE BROWNS
3 each � Lamb Weston Lamb’s Supreme®
Tri-Patties (960830)

PREP | Cook as directed.

COST $3.99
SELL AT $11.99
POTENTIAL
PROFIT
$8.00

16
 1 I N G R E D I E N T • 3 WAYS

3
THAI SHRIMP PASTA
4 oz � King & Prince Mrs. Friday’s®
Sauce Ready Tail-Off Shrimp
– 44/62 ct (922380)
6 oz � AIPC R&F® Spaghetti (480780)
4 oz � Hormel House of Tsang®
Peanut Sauce (562040)
2 oz � Bix Shredded Cabbage Blend (380268)
1 Tbsp � C.H. Robinson Cilantro
(360490), chopped
2 each � Baker Boy Garlic Toast (989150)

PREP | Cook shrimp and spaghetti as directed. In a

bowl, toss shrimp and spaghetti with peanut sauce;
plate. Top with cabbage blend and chopped cilantro.
Serve with garlic toast.

COST $3.22
SELL AT $9.99
POTENTIAL
PROFIT
$6.77 TAKE ONE INGREDIENT AND BRING IT TO THREE MENU ITEMS!
VIEW OUR NEW, QUICK AND FUN VIDEO
YOUTUBE.COM/MARTINBROSDIST
2018 ISSUE TWO 17
 SENIOR LIVING

Facility Assessments
Staff Competencies
The recent Requirements of Participation revision by the Centers
for Medicare & Medicaid Services (CMS) included many substantial
changes. One of the most recent of these changes to be implemented
was the need for a Facility Assessment with Staff Competencies.

Erika Kramer, LNHA

Martin Bros. Healthcare Market Developer

The purpose of the Facility Assessment is to have a document
that demonstrates that you know your community, your
residents and your needs. The assessment is also meant to
certify that you have the equipment, resources and training
to meet those needs. Once again, CMS is mandating that you
prove you are doing things right. A focus for the surveyors
as they come in and interpret these regulations will be on
whether or not a community has sufficient staffing as well
as ensuring that staff are competent to provide the care that
the community and its residents need.
As cited in the State Operations Manual Appendix PP
for Phase 2 F-Tag Revisions and Related Issues:
4 Determination of Staff Competencies
As required under §483.70(e) (F838), the facility’s
assessment must include an evaluation of staff
competencies that are necessary to provide the level and
types of care needed for the resident population. The facility
must have a process for evaluating these competencies.
Surveyors will be watching and asking questions to make sure staff know
correct answers and do the right thing. They will then be focusing on
documentation if there is a wrong answer.
One thing to consider when determining if you are meeting staff competencies
is if and how you are proving that you are training your staff and continuing to
educate them. Some things to consider implementing include:
1) Documenting the different competencies you are training your staff on.
2) Documenting the dates that your staff pass your competencies.
3) Documenting what dates you will be reeducating your staff if they don’t
pass your competencies.
4) Proof of what your training and education include.
5) Ongoing training to help staff succeed during surveyors’ observations
and questioning.
Anything that you can do to benefit your Facility Assessment will help during
surveys as well as help your facility provide the best care to your residents.

Food & Nutrition Services Competencies Worksheet

A GREAT RESOURCE TO HELP WITH FACILITY ASSESSMENT!
Print one per employee and have a checklist of competencies that can be individually
checked off and dated. This document can demonstrate your staff competencies and
also includes resources for each competency that can be used for further education.

This worksheet is available on www.MartinsMart.com

under the Tools tab as part of the Dietary 101 Orientation Kit.

ADDITIONAL INFORMATION
If you have any questions or would like more information, please contact your
Martin Bros. representative or Erika Kramer, LNHA, at ekramer@martinbros.com.
18

Senior living communities are facing many challenges, from staffing
shortages to decreasing reimbursements from government programs.
Therefore, communities continue to look for ways to increase revenue
and become more profitable. One way to do this is to look into generating
added revenue by creating additional types of dining programs.
Senior living communities have a large advantage when starting new
dining programs, because many of the necessities are already in place.
For restaurants starting out, they have several expenses that need to
be paid in order to get off the ground. These expenses include securing
a property, purchasing large equipment and hiring staff, for example.
Senior living communities, however, are different. They can utilize
things like the space, equipment and staff they already have in place to
implement additional dining programs without incurring large expenses.
Revenue
Generating Dining Program Ideas:
Employee Meal Program: Several locations may
already have an employee meal program, but now is your
opportunity to revisit what that program looks like and how
successful it is. Data has shown that increasing the quality
and offerings of employee meal programs has added staff satisfaction
while bringing in additional revenue for the location. Ideas like “Taco
Tuesday” and “Pizza by the Slice” can keep staff from leaving your campus
and encourage them to spend money inside your community rather than
at other establishments close by.
DIETITIANPICK
OF THE MONTH
Mary Sell, MPA, RDN, LD
Martin Bros. Menu Services Manager
Creamy
Lemon Herb
Glazed Pollock
Rich in omega-3 fatty acids and a great source of protein!
45 oz | 955000 | 1/10 lb
SENIOR LIVING
Ryan Young
Martin Bros. Regional Healthcare Developer
Guest Meal Program: Dining is an essential piece to
the marketing of a community, and developing a guest meal
program that encourages others to have a meal while visiting
the community is an excellent way to capitalize on it while
generating additional revenue.
Catering: Catering gives a location the opportunity
to gain exposure outside the building. Events to look to
when starting with catering include funerals, community
gatherings, graduations and weddings. Another option is to
cater towards other businesses close to your building with a lunch menu.
Takeout, online ordering and meal delivery are all things you could
include to make catering extremely successful for your community.
Bistros & Pubs: One of the hottest topics in senior
living right now is bistro options, which help bring unique
restaurant dining atmospheres to your community. Pubs
can give an additional social vibe to your community and
provide a place to serve trendy appetizers, small entrees and even
alcoholic beverages.
Retail Shops & Freezer Meals: Many communities
have a retail area, which is a great space to incorporate a
“grab and go” dining opportunity. Trendy packaging with
convenient food options can allow you to cater to people on
the go. Another popular option is to have frozen meal options available
to capitalize on residents looking for convenient meals to serve on their
own, at family events and in their apartments.
Together, these options along with other ideas can help you increase the
dining experiences offered at your community while providing additional
sources of income. The key is take one step at a time and to always be
evaluating what programs are a good fit for your location and what
changes could be made to make them better.
2018 ISSUE TWO 19
 SCHOOLS

THE SCHOOL BREAKFAST PARENTS!

NAT IONAL SCHOOL BREAKFAST WEEK IS MARCH 5-9 ! PROGRAM SERVES OVER
HECT IC MORNINGS?

FOR GREAT RESOURCES FROM THE SCHOOL NUTRI T ION 14 MILLION YOUR CHILD HAS HEALTHY
BREAKFAST OPT IONS
CHILDREN EVERY
ASSOCIAT ION, VISI T SCHOOLNUTRI T ION.ORG/NSBW ! SCHOOL DAY. AT SCHOOL!

#NSBW18

Renee Greiner, RDN, LD

Martin Bros. Dietitian

With National School Breakfast Week

(NSBW) coming up March 5-9, it’s time to talk
breakfast! Breakfast can happen anywhere!
Today, more and more schools are serving
breakfast not only in the cafeteria but
alternatively in classrooms, hallways and NEW Pillsbury ®
Chocolate Filled Crescent
even outside! (967600 – 72/2.29 oz)

GOOD CHOICES FOR BREAKFAST I TEMS THAT CAN NEW Pillsbury® Grape Filled Crescent
(956000 – 72/2.29 oz)
BE EATEN ANYWHERE INCLUDE FOODS THAT ARE:
Pillsbury® Apple Frudel®
1 Easy to transport (940550 – 72/2.29 oz)
2 Pre-packaged or wrapped in advance
Pillsbury® Cherry Frudel®
3 Easy to eat (940540 – 72/2.29 oz)
4 Mess free
Pillsbury® Blueberry Bash Mini Waffles
(998500 – 72/2.47 oz)
HOT ANYWHERE BREAKFAST I TEMS:
Pillsbury® Maple Madness Mini Waffles
4 Portable: Easy to eat and handle,
(998518 – 72/2.47 oz)
and great on the go.
4 Healthy: Whole grains make a great Pillsbury® Cinnamon Rush™ Mini French Toast
start to the day. (995630 – 72/2.64 oz)
4 Satisfying: Provides a filling breakfast. Pillsbury® Maple Burst’n™ Mini Pancakes
4 Warm: Creates a comfort food to start (998480 – 72/3.53 oz) Stir It Up Cereal
the day off right.
Pillsbury® Strawberry Splash™ Mini Pancakes
Station Ideas
(998490 – 72/3.53 oz) Peach Crumble
Top Raisin Bran® (421480) with
Pillsbury® Mini Cinnis (950590 – 72/2.29 oz)
vanilla low fat yogurt, fresh or
canned peach slices and pecans
and then drizzle with honey.
Mini Cake Donuts with Whole Grain
& Cinnamon Sugar (908660 - 144/.5 oz) The Circus
Combine Raisin Bran® (421480)
Eggo Bites
® ®
and skim milk and top with peanuts
Blueberry Mini Pancakes and banana slices.
(928670 – 72/3.03 oz)
Berry
Mini Whole Grain Maple Turkey Eggo® Bites® Chocolate Combine Frosted Mini-Wheats®
Pancake Wraps – CN Chip Mini French Toast (421510) and milk and top with
(917430 – 188/.85 oz) (928680 – 72/3.03 oz) sliced strawberries, blueberries
and/or raspberries and chia seeds.
20
 Fresh Air & Fresh Carpets

TCell™ Scents & Dispenser Carpet Extractor EX40™ 18LX (072865)

The world’s first continuous odor control system, Durable, user-friendly, self-contained extractor.
delivering a precise dose of high-quality fragrance CRI certified. Proven to very effectively remove
blended with Microtrans®, a true odor neutralizer, soil, improving indoor air quality and extending the
for 60 or 90 days without the use of batteries. life of your carpets. Compact, extremely versatile
and easy to operate with One-Touch™ control.
Scents
Citrus (061630)
Cucumber Melon (061640)
Mango Blossom (061650)
Blue Splash (061660) Carpet Spotters & Cleaners
Vanilla Cream (061680)
(6/1 qt)
X-Ray All Purpose Cleaner (011130 – 12/1 qt)
Dispenser (061620) Ready-to-use, all-purpose peroxide cleaner. The combination of hydrogen
peroxide and biodegradable surfactants provides superior cleaning and
deodorizing yet is environmentally responsible. This is a spray n’ wipe cleaner
for all surfaces found in homes, offices, schools, industry and/or food service
and will remove stains from carpets while brightening and deodorizing.

Pre-Treat Carpet Pre-Spray (017190 – 1/1 gal

A carpet detergent formulated for pre-spraying soiled traffic lanes prior to
extraction or rotary brush shampoo cleaning. May also be used for spin bonnet
cleaning. Contains non-butyl solvents, biodegradable surfactants and builders
Metered Aerosol Air to assist in the removal of oily soil and light greases from all types of carpet.
Fresheners & Dispenser
Slim, compact dispenser with a variety of features Extraction Low Foam Carpet Cleaner (011188 – 1/1 gal)
and functions. Uses two C batteries. Features three A mild pH, low-foaming carpet cleaner containing detergents, emulsifiers
interval settings (7.5, 15 and 30 minutes). Runs 24 and water-soluble solvents that will clean dirt, grease and stains and
hours, day and night. Red light signals empty can. make carpet look like new. Should be used in conjunction with Pre-
Treat as a traffic lane pre-spray on very heavily-soiled traffic areas.
Air Fresheners
Mulberry Breeze (014620)
Fresh Linen (014630) Back to 7 Carpet & Hard Floor Conditioner (012810 – 1/1 gal)
Wild Cherry (017400) Neutralizes any excess alkalinity in carpet caused by shampoo and/
Dutch Apple (017410) or hard water residues to leave carpets feeling soft and conditioned.
Citrus Splash (017420)
Spicy Cinnamon (017430)
Country Garden (017440)
Tropic Breeze (017450) Triple Play 3 in 1 Carpet Cleaner (023790 – 4/1 gal)
A Touch of Vanilla (017460) A multi-functional cleaner fortified with enzymes and microbes to counteract
Marvelous Mango (017470) malodors in carpet. Use for extraction, pre-spray & bonnet and spotting.
(1/7 oz)

Dispenser (017580)
ECO2 Encapsulating Cleaner with Oxygen (011050 – 4/1 gal)
A low-moisture system that encapsulates soil for easy removal leaving
no residual. Hydrogen peroxide supplies oxygen to help destroy odors
and power out soils, leaving carpets looking and smelling clean.
WEBINARS & EVENTS
Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded keys to see if they pertain to you.

Healthcare Restaurant C-Store School Nursing

Mar 21
It’s Greek to Me! Incorporating Ethnic
Apr 4
Redefining Healthy
May 9
QAPI & Facility Assessment
WEBINARS
& Cultural Diets & Menus Renee Greiner, RDN, LD, Martin Bros. Linda Handy, MS, RD, CPFM
Martin Bros. Dietitians & Kyndra Hamblin, RD, LD, Martin Bros.

EVENTS

Wednesday, February 21
John Knox Village
[en·hance / in’hans]
verb: enhanced, enhancing 510 NW Peace Parkway
Lee’s Summit, MO
to raise to a higher degree; intensify; magnify:
1 - 4 pm
Happy Hour To Follow
Social Media Marketing
Staffing Crisis

Community Marketing
SAVE THE DATE

YOURFOR
YOUR SUCCESS: BE AN AGENT SUCCESS
CHANGE
WISCONSIN:
Tuesday, March 6 Learn about new and emerging foodservice trends.
New Perspective Senior Living
See, Smell, Touch and Taste Products
2130 Continental Drive
West Bend, WI Culinary Demonstrations
Interact with Industry Experts
MINNESOTA:
Two Dates
Tuesday, March 13
St. Michael City Center Complex
11800 Town Center Drive NE
St. Michael, MN
MONDAY, MARCH 26 SUNDAY, APRIL 8
Altoona, Iowa Bettendorf, Iowa
10 am - 2 pm
Menu Trends Regulatory Compliance
New Products and Applications
Lunch Food & Nutrition Compentency Prairie Meadows Waterfront Convention Center
1 Prairie Meadows Drive 2021 State Street

Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Register and find more info: martinbros.com/events