Dish! - 2016 Issue 2

How to Care for Your Fryer | P 14

Corned Beef Brisket Three Ways | P 12

Seared Scallop Salad | P 2

2016 • ISSUE TWO

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

blog.martinsnet.com

Easter & Mother’s Day

Featuring Alexia® Oven Roasted Potato Medley

(992570)

WWW.YOUTUBE.COM/MARTINBROSDIST

View our complete library of product showcase videos:

Click here to view the product showcase video

LEMON POPPY SEED CAKE

PINEAPPLE MANGO HAM

CHICKEN ASPARAGUS CREPES WITH STRAWBERRY YOGURT SAUCE

PORK LOIN WITH

DIJON SAUCE

SELL AT $4.50POTENTIAL

PROFIT* $3.47

COST $1.03

5

6

2

9

11

12

14

16

7 HOT DISH! St. Patrick’s Specials

HEALTH & WELLNESS Healthy Ways to Prepare Fish

HEALTH & WELLNESS Food Product Dating vs. Date Marking

ONE INGREDIENT PLUS Dressing & Seasoning

ONE INGREDIENT THREE WAYS Corned Beef Brisket

EQUIPMENT & SUPPLIES Fryer Cleaning & Maintenance

SCHOOLS Breakfast Anywhere

HOT DISH! New Items & Rebates

CULINARY CONCEPTS Ideas for Lent

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.

3 Recipes for Lent3 Recipes for Lent

5

2

12Osso Buco Irish Tacos Recipe

Healthy Fish

Dressing Plus Seasoning

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 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

Specials for LentLent is a great time of the year to promote your fish, seafood and meatless dishes! It also brings an opportunity to experiment with unique new recipes and ideas. Take a look in this issue for some recipes and tips for preparing fish. Our chefs even came up with a great, easy “one ingredient plus” recipe for a signature seasoning that’s perfect for fish filets! And don’t forget to check out our Dish!Exclusive Podcast this month at martinsnet.com/podcast to hear some great tips for making lent a successful time of year for your establishment!

Krystle KettmanMANAGING [email protected]

11

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

SEARED SCALLOP SALADSEARED SCALLOP SALAD5-6 each High Liner American Pride Dry Sea Scallops – 10-20 ct (925200)1 oz Capital City Medium Yellow Onion (361075), small diced1 oz Capital City Red Pepper (361250), small diced

1 oz Capital City Jalapeño (361280), small diced2 Tbsp Mott’s ReaLime® Lime Juice (733100)1/2 tsp McCormick Crushed Chipotle Pepper (475761)2 oz C.H. Robinson Spring Mix (360666)

1. Add olive oil to a sauté pan over medium-high heat. Add scallops; salt and pepper. Sear scallops until browned (no need to completely cook).2. Sauté onion, red pepper and jalapeño in another pan with olive oil until tender. Add lime juice and chipotle pepper. Add the seared scallops.

3. Continue to cook until scallops are done. If there is not enough liquid in the pan, add some vegetable or seafood stock.4. Spoon scallops and vegetables over spring mix.

5. Serve with dressing, such as Ventura Classic Gourmet® Reserve Specialty Balsamic Vinaigrette (630628).

SELL AT $15.99POTENTIAL PROFIT* $9.21

COST $6.78

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

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

YOUTUBE.COM/MARTINBROSDIST

2

CITRUS CRUSTED COD

YIELD: 2

2 each High Liner FPI North Atlantic Cod Loin Fillet – 6 oz (929040)1/2 cup Buttermilk2 oz Flour1/2 cup Breadcrumbs

1 each Orange1 each LemonAs needed SaltAs needed Pepper1 oz Oil

1. Place buttermilk in a shallow pan. In another shallow pan, place flour. In third shallow pan, mix breadcrumbs, 2 teaspoons grated orange peel, 2 teaspoons grated lemon peel and salt and pepper, if needed.

2. Lay fillets on a plate or pan, pour juice from the orange and lemon overtop and add salt and pepper, if needed. 3. Lightly dust fillets in the flour, dip in the buttermilk and coat with the breadcrumb mixture.

4. Pan fry each side of fillet until golden brown and cooked through. 5. Garnish with orange and lemon zest and grilled lemon and orange slices.

6. Serve with potato, vegetable and dinner salad or soup.


COST $4.15


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

2016 ISSUE TWO 3

HONEY BOURBON BBQ SALMONYIELD: 2

2 each High Liner Icelandic Salmon Fillet – 6 oz (925220)4 oz Ventura Smokehouse 220® Honey Bourbon BBQ Sauce (631820)As needed McCormick Grill Mates® Seafood Seasoning (472021)As needed Roland Pomace Olive Oil (620391)6 oz Bix Green Top Peeled Mini Carrots (380538)4 oz Norpac Flav-R-Pac® Petite Whole Green Beans (346318)As needed McCormick Grill Mates® Vegetable Seasoning (470201)8 oz Potatoes

Brush fillets with olive oil, season with seafood seasoning and grill until almost cooked. Brush with BBQ sauce, and finish cooking (the sauce should be tacky). Steam vegetables and season with vegetable seasoning. Serve with potatoes of choice.


COST $5.53

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

New Podcasts Monthly

HEAR TIPS FOR MAKING LENT A SUCCESS!From Martin Bros. Marketing Senior Editor, Krystle Kettman, and Martin

Bros. Corporate Chef & Operations Consultant, Scott Fadden


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

Kyndra Hamblin, RD, LD Martin Bros. Marketing Dietitian

With the array of health benefits that fish provide, it is no wonder that it is on the top of the list of menu trends for 2016. Fish is a source of high-quality protein and is also filled with omega-3 fatty acids that are solidly linked to heart health and brain health.

There are many options out there when it comes to healthy fish preparation. Here are 5 great ideas:

Seafood paired with fruit such as papaya,

apple and mango adds an even bigger health benefit. For example, try Citrus Salmon with Orange Relish (Simply Menus Recipe #16612), Breaded Cod with Citrus Sauce (Simply Menus Recipe #14869) or Salmon with Pineapple Salsa (Simply Menus Recipe #15792)!

Seafood Casseroles are wonderful! It’s not just

about tuna noodle casserole anymore! Try Salmon Casserole (Simply Menus Recipe #1328) or Crab Casserole (Simply Menus Recipe# 13311).

Nut-encrusted seafood has made a resurgence.

Specifically, crusted mahi-mahi, salmon and shrimp have been very popular. Some recipe ideas to try include Pecan Crusted Tilapia (Simply Menus Recipe #19413) and Almond Encrusted Salmon (Simply Menus Recipe #17774).

Don’t forget that fish can be more than just an

entrée option! Try it as an appetizer, as well! Some great seafood appetizer product ideas include High Liner FPI Breaded Shrimp Mates (924500) and Mango Salsa (928530) and Chipotle Pepper (928540) Shrimpanadas.

Fish is definitely even taking the place of other

proteins on the plate. Where you would typically only see beef or chicken tacos, for instance, fish tacos are becoming more prominent on menus. Fish Reubens, seafood sliders made of crab cakes, salmon and mahi-mahi are beginning to overtake sandwich and burger options, as well. Great ideas to try include Fish Tacos (Simply Menus Recipe #16186) and Seafood Sliders (Simply Menus Recipe #15186).

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5 Healthy Ways to Prepare Fish

HADDOCK WITH MANGO SALSA

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

9 lb + 8 oz Imitation Crab2 qt White Sauce1 cup Margarine1/2 cup Chopped Onion2 qt Breadcrumbs2 Tbsp Lemon Juice2 Tbsp Parsley, chopped1 tsp Garlic Powder1 tsp Salt1 tsp Pepper

Crumb Topping: Melt margarine; mix in onion, breadcrumbs, lemon juice, parsley, garlic powder, salt and pepper until thoroughly blended; set aside. Crab Mixture: Fold white sauce into crab just enough to bind; place mixture in 12x20x2 inch steam table pan; sprinkle crumb topping overtop; bake at 350°F until hot and breadcrumbs are brown; serve with lemon wedge (optional).

CRAB CASSEROLESimply Menus Recipe #13311 • Servings: 50 (3 oz)

40 each Breaded Cod – 2 oz40 each Flour Tortilla – 6 in40 oz Shredded Lettuce40 oz Shredded CheeseAs needed SalsaAs needed Sour Cream

Bake cod at 400°F for 18-20 minutes or until the center of the fillet flakes easily. Place tortillas on hot grill for 10-15 seconds. Place one cod portion into each warm tortilla. Top each with one ounce lettuce and one ounce shredded cheese. Serve with salsa and sour cream.

FISH TACOSSimply Menus Recipe #16186 • Servings: 20 (2 each)

4 each Tilapia Fillets – 4 oz1/4 cup Milk1/4 cup Pecans, ground3/4 cup Breadcrumbs1 tsp Garlic Powder1/2 tsp Paprika1 tsp Parsley1/4 tsp Salt2 Tbsp + 2 tsp Margarine

Place tilapia in shallow dish. Pour milk over fish. In a bowl, combine ground pecans, breadcrumbs, garlic powder, paprika, parsley and salt. Remove filets, allowing excess milk to drain off. Dredge each filet in pecan mixture, coating all sides. Place each coated filet on lightly oiled baking pan(s). Melt margarine. Drizzle each portion of fish with 2 teaspoons melted margarine. Bake at 375°F for 30-45 minutes or until done.

PECAN CRUSTED TILAPIASimply Menus Recipe #19413 • Servings: 4

2016 ISSUE TWO 5

Gretchen L. Robinson, RDN, LD Certified ServSafe Instructor, Martin Bros. Marketing Dietitian

TRILINGUAL REMOVABLE LABELS (1000/1x1 in)

Monday (90466888)

Tuesday (90466889)

Wednesday (90466890)

Thursday (90466891)

Friday (90466892)

Saturday (90466893)

Sunday (90466894)

FOOD ROTATION LABELS

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

“Sell-By”, “Best If Used By”, “Use-By” – OH MY!

Do these terms ever get you confused? The dietitians at Martin Bros. often receive requests for clarification of these dates and labeling requirements. Here is what you need to know:

FOOD PRODUCT DATINGThe dates stamped on a product’s package by the manufacturer are to help the store decide how long to display the product for sale and limit the time of sale during the product’s best quality. These dates are not safety dates and are not required.

“Sell-By” dates tell the store how long to display products for sale.

“Best If Used By (or Before)” dates are recommended for best flavor or quality.

“Use-By” dates are the last dates recommended for the use of products while at peak quality.

FOOD PRODUCT DATING DATE MARKINGVS.

Food Safety Terms:

DATE MARKING

The terms mentioned above are different from the date marking requirement mentioned in the 2013 FDA Model Food Code. The food code requires ready-to-eat, time- and temperature-controlled for safety foods (TCS, formerly titled Potentially Hazardous Foods) that are opened or made in a facility be date marked if they are going to be held for more than 24 hours. These foods can then be kept for up to seven days.

Refrigeration slows the growth of pathogens (disease-causing microorganisms), but it does not stop it. Since the growth continues even under refrigeration, you need to discard items after seven days after opening or the product’s use-by date, whichever comes sooner.

Many items are tossed into the freezer to keep for a later date. This method stops the date marking clock, but it doesn’t reset it. Let’s say the use-by date on some ground beef is four days away, so you freeze it until you need to use it. Once thawed, you still only have four days left to use the product. This needs to be recorded, otherwise it may come into question when a surveyor sees an expired date.

Each facility may have their own method of date marking, but it needs to be written down in the form of a policy. The method needs to be easy to understand for the staff and communicated correctly to a surveyor when questioned. The most common method counts the day a food is prepared or opened as day one and discards six days later. For example, food prepared on January 1 must be discarded on January 7 at the latest.

Sources:

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/ food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating

http://www.fsis.usda/gov

DISSOLVABLE LABELS (90466939 – 250/2x3 in)

6

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

DESSERTS

980380 Sara Lee Pie Andes Chocolate Mint Cream 4/37 oz

992140 Sara Lee Pie Mini Key Lime IW Bistro 24/2.8 oz

711460 Diamond Crystal Gelatin Lime 12/24 oz

713230 Diamond Crystal Pudding Instant Pistachio 12/28 oz

990200 Wells’ Blue Bunny Ice Cream Mint Chocolate Chip 1/3 gallon

991280 Wells’ Blue Bunny Novelty Lime Sherbet Cup 2/24/4 oz

581000 Nestle Creamer Irish Creme Coffee Mate 180/.83 oz

471261 Durkee Food Color Green 1/16 oz

REUBEN FLATBREAD1 each Rich’s Rustic Oval Flatbread –

12x5 (90586553 - Virtual)2 oz Ventura Classic Gourmet Select Supreme Thousand Island Dressing (630150)2 oz Corned Beef (921010), cooked, diced 2 oz Shredded Swiss Cheese (903768)2 oz Sauerkraut (603218), drained well McCormick Caraway Seeds (472451)

Spread dressing onto flatbread. Top with corned beef, cheese, sauerkraut and caraway seeds. Serve with pickles and dressings, if desired.

TRY THIS:

980380

992140

FEATURE ITEM

906810 Riverside Bites Reuben Premium 2/5 lb

CORNED BEEF

921010 Hormel Beef Corned Bread Ready 6/2 lb

911850 Advance Pierre Beef Corned Steak-Eze 48/4 oz

926040 Hillshire Beef Corned Brisket Whole FC 2/9 lb avg

933940 Armour-Eckrich Beef Corned Deli Flat Faced FC 2/7 lb

910500 Hormel Beef Corned Eye of Round FC 4/4-6 lb

930640 J&B Group Beef Corned Brisket Raw 2/14-19 lb

934400 City Foods Beef Corned Brisket Raw Bea’s Best 2/10-14 lb

BREAD AND ROLLS

997300 Baker Boy Bread Marble Rye Squares Sliced 60/2.75 oz

341184 Rotella’s Bread Hoagie Marble Rye Sliced 6/6 ct

986320 Rotella’s Bread Rye Reuben Sliced 6/33 oz

986400 Rotella’s Bread Reuben Marble Sliced 6/30 oz

989780 Baker Boy Roll Dinner Baked White 1.2 oz 6/30 ct

ST. PATRICK’S SPECIALS

HOT DISH!

H O T D I S H !

CABBAGE AND MORE

360110 Capital City Cabbage Green Medium 20-22 each

360111 Bix Cabbage Green Trimmed Heads 1/10 lb

360318 C.H. Robinson Carrots Baby Peeled Whole 6/5 lb

360330 C.H. Robinson Carrots Jumbo 1/50 lb

361970 Wholesale Potato Baby Red 1/50 lb

361975 Wholesale Potato Baby Red 1/20 lb

601980 Basic American Potato Pearls Excel Redskin 8/32.6 oz

361160 C.H. Robinson Parsley Cello 4/1 lb

603218 Lakeside Sauerkraut 12/2.5 lb

610040 Bay Valley Sauerkraut Fresh Pasteurized 1/2 gallon

603200 Seneca Sauerkraut Shredded 6/10 lb

901880 UniPro Cheese Swiss Sliced 3/4 oz 4/2.5 lb

903818 UniPro Cheese Swiss Natural 2/7-9 lb

909010 UniPro Horseradish Prepared 6/1 qt

630151 Ventura Dressing Thousand Island Select 1/1 gallon

630150 Ventura Dressing Thousand Island Select 4/1 gallon

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

Reuben Soup

Irish Egg Rolls

Recipes for St. Patrick’s Specials available at: www.martinsnet.com/recipes

> Reuben Soup

> Irish Egg Rolls

> Reuben Dip

> Reuben Nachos

> Reuben Bites

> Stuffed Reuben Baby Potatoes

> Traditional Corned Beef & Cabbage

All recipes can be pinned for safekeeping or printed for convenience.

Traditional Corned Beef & CabbageKeywords: BeefAdded: 1/16/2015

approx. 24 serving (depending on brisket size)

2 lbs Bread Ready corned beef 921010

12 lbs Cabbage, cored, cut into wedges 360110

6 lbs Carrots peeled and cut into pcs. 360300

8 lbs Red potatoes, cleaned, cut into wedges 361560

1 qt Prepared Custom white sauce 501540

2 lbs Raw sliced yellow onion, sautéed 361040

Boil Method: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil then reduce the heat and simmer. Cook to desired tenderness 3-6 hours depending on size.

Reuben Dip

Reuben Nachos

DISPOSABLES

804210 Hoffmaster Napkin Hunter Green 15x17 inch 4/250 count

804898 Hoffmaster Combo Pack St. Patrick’s Day 1/250 count

NEW ITEMS

REBATES

929200 Jones Pork Rib Baby Back Smoked 1/25 lb ave

908770 Best Maid Bread Garlic Asiago - New French Bakery 12/14 oz

908790 Best Maid Bread Honey Batard Par Baked Whole Grain - New French Bakery 14/16 oz

964730 McCain Tater Tots Reduced Sodium - Ore-Ida 6/5 lb

998708 Rich’s Roll Dough Cinnamon - Effortless Baking 60/3.57 oz

621290 ConAgra Pan Coating Grilling - Pam 6/17 oz

552080 Heinz Ketchup Dispenser Pack Low Sodium 2/1.5 gal

431070 Hormel Health Cappuccino - Mightyshakes II 27/8.45 oz

732870 Pepsico Juice Fruit Medley 100% - Tropicana 15/10 oz

732880 Pepsico Juice Strawberry Kiwi 100% - Tropicana 15/10 oz

732890 Pepsico Juice Strawberry Orange 100% - Tropicana 15/10 oz

355984 National Checking Company Label Blank Removable 2X1 inch 4/1000 ct

800040 National Checking Company Register Tape 1 Ply 3 inch 30/165 ft

800070 National Checking Company Register Tape Thermal 3-1/8 inch 30/200 ft

800075 National Checking Company Register Tape Thermal 2-1/4 inch 50/80 ft

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

New Items & Rebates

HOT DISH!

929200

431070

800075

$6/CASE!

Pillsbury™ Frozen Baked Goods Rebate

Maximum total rebate $150. Offer valid through 2/29/2016.

UP TO $7/CASE!

Pillsbury™ Biscuits RebateMaximum total rebate $210.

Offer valid through 2/29/2016.

UP TO $8/CASE!

Gold Medal™ Mixes Rebate Maximum total rebate $160.


OPERATOR INFORMATIONI am a Foodservice Operator in (check only one): Restaurant C-Store

College & University Lodging B & I Healthcare Independent Bakery

Other_________________________________________________________________________

Establishment Name_______________________________________________________________

Contact Name______________________________ Contact Title__________________________

Mailing Address (where you can receive mail) ______________________________________________

City____________________________________ State_________ Zip_______________________

Phone (_______)___________________________ Fax (______)___________________________

Email Address___________________________________________________________________

Operator Signature (required)_______________________________________________________

Chain/Food Management/Buying Group (optional)______________________________________

Distributor House________________________________________________________________

DSR Email Address________________________________________________________________

City_______________________________________________________ State________________

TO RECEIVE ADDITIONAL OFFERS AND COMMUNICATIONS FROM GENERAL MILLS FOODSERVICE.

$7PER CASE

on BISCUITS!

(After Rebate)

SAVE

MAIL COMPLETED FORM WITH PROOFS OF PURCHASE TO:General Mills Foodservice P.O. Box 49380 Dept. 816-591 Strongsville, OH 44149-0380

CALCULATE YOUR REBATE

Must be postmarked on or before

March 31, 2016.

VALID PURCHASE DATES: DECEMBER 1, 2015 THROUGH FEBRUARY 29, 2016.

UP TO

CHECK OUT MORE EASY, DELICIOUS PRODUCTS FROM GENERAL MILLS! See reverse.t

TO RECEIVE YOUR REBATE• Purchase qualifying products between 12/1/2015 and 2/29/2016.• Rebate form must be postmarked on or before 3/31/2016.• Offer not available to K-12 operators.• Offer valid for Foodservice Operators only. Not available to operators buying products under bid or contract pricing.• Limit one Pillsbury™ Biscuits rebate submission per operation during this period. • Fill out this form completely. Allow two to three (2-3) weeks for processing.

• Attach distributor invoices or recaps with purchases of qualifying products circled or highlighted. Identifying General Mills code or brand name must be included on invoice.

• If you purchase from multiple distributors, please attach all distributor invoices/recaps to one rebate form (do not submit one rebate form for each distributor invoice).

• Distributor recaps must include distributor name and/or logo, valid purchase dates and establishment name. Establishment name on this form must match name on submitted invoice(s).

• This offer cannot be combined with any other offer.

• This certificate cannot be assigned or transferred. Offer good only in the U.S.A. and is void where taxed, restricted or prohibited by law.

• General Mills Foodservice reserves the right to audit request for payment, discontinue or revise this offer at anytime.

TO RECEIVE MORE INFORMATION RELATED TO THIS REBATE AND SIMILAR PRODUCTS

Total Cases = ___________ Total Rebate = $ _________

Qualifying Categories | Cases Purchased | Rebate Per Case | Total

(30 cases maximum) ($210 maximum)

Pillsbury™ Baked Biscuits ___________ x $ 2.00 = $ _________

Pillsbury™ Frozen Biscuit Dough ___________ x $ 7.00 = $ _________

generalmillscf.com 1-800-882-5252

TO RECEIVE YOUR REBATE• Purchase qualifying products between 12/1/2015 and 2/29/2016.• Rebate form must be postmarked on or before 3/31/2016.• Offer not available to K-12 Operators.• Offer valid for Foodservice Operators only. Not available to operators buying products under bid or contract pricing.• Limit one Pillsbury™ Frozen Baked Goods rebate submission per operation during this period. • Fill out this form completely. Allow two to three (2-3) weeks for processing.• Attach distributor invoices or recaps with purchases of qualifying products circled or highlighted.

Identifying General Mills code or brand name must be included on invoice.• If you purchase from multiple distributors, please attach all distributor invoices/recaps to one rebate form (do not submit one rebate form for each distributor invoice). • Distributor recaps must include distributor name and/or logo, valid purchase dates and establishment name. Establishment name on this form must match name on submitted invoice(s).• This offer cannot be combined with any other offer.• This certificate cannot be assigned or transferred. Offer good only in the U.S.A. and is void where taxed, restricted or prohibited by law.• General Mills Foodservice reserves the right to audit request for payment, discontinue or revise this offer at anytime.

$6PER CASE

on PILLSBURY™ FROZEN

BAKED GOODS!(After Rebate)

SAVE

MAIL COMPLETED FORM WITH PROOFS OF PURCHASE TO:General Mills Foodservice P.O. Box 49380 Dept. 816-602B Strongsville, OH 44149-0380


March 31, 2016.


Pillsbury™ Muffin Batters (TubeSet™, 18 lb. pails) ___________ x $ 6.00 = $ _________ Pillsbury™ Cinnamon Rolls & Twirls ___________ x $ 6.00 = $ _________Pillsbury™ Scones ___________ x $ 6.00 = $ _________

(25 cases maximum) ($150 maximum)



Total Cases = ___________ Total Rebate = $ _________

The EASY way to FRESHLY

BAKED!



Other_________________________________________________________________________



Mailing Address (where you can receive mail) ______________________________________________

City____________________________________ State_________ Zip_______________________

Phone (_______)___________________________ Fax (______)__________________________

Email Address __________________________________________________________________

Operator Signature (required) ______________________________________________________

Chain/Food Management/Buying Group (optional) _____________________________________

Distributor House _______________________________________________________________

DSR Email Address ________________________________________________________________

City _______________________________________________________State _______________



0815 A34298B

1According to General Mills time test with both experienced and inexperienced parfait makers. © General Mills Yoplait and Yoplait ParfaitPro are registered trademarks of YOPLAIT MARQUES (France) used under license.

$8PER CASE

on GOLD MEDAL™ MIXES

(After Rebate)

SAVEUP TO

MAIL COMPLETED FORM WITH PROOFS OF PURCHASE TO:General Mills Foodservice P.O. Box 49380 Dept. 816-598W Strongsville, OH 44149-0380


March 31, 2016.


TO RECEIVE YOUR REBATE• Purchase qualifying products between 12/1/2015 and 2/29/2016.• Rebate form must be postmarked on or before 3/31/2016.• Offer not available to K-12 Operators.• Offer valid for Foodservice Operators only. Not available to operators buying products under bid or contract pricing.• Limit one Gold Medal™ Mixes rebate submission per operation during this period. • Fill out this form completely. Allow two to three (2-3) weeks for processing.• Attach distributor invoices or recaps with purchases of qualifying products circled or highlighted.

Identifying General Mills code or brand name must be included on invoice.• If you purchase from multiple distributors, please attach all distributor invoices/recaps to one rebate form (do not submit one rebate form for each distributor invoice). • Distributor recaps must include distributor name and/or logo, valid purchase dates and establishment name. Establishment name on this form must match name on submitted invoice(s).• This offer cannot be combined with any other offer.• This certificate cannot be assigned or transferred. Offer good only in the U.S.A. and is void where taxed, restricted or prohibited by law.• General Mills Foodservice reserves the right to audit request for payment, discontinue or revise this offer at anytime.


Gold Medal™ Morning Mixes: Pancake, Waffle, Muffin and Biscuit, ___________ x $ 8.00 = $_________5 lb. or less (Excludes Value Line)

Gold Medal™ Dessert Mixes: Cake, Brownie and Bar, ___________ x $ 4.00 = $_________6 lb. or less (Excludes Value Line)

(20 cases maximum) ($160 maximum) Total Cases = ___________ Total Rebate = $_________




Other_________________________________________________________________________



Mailing Address (where you can receive mail)______________________________________________

City____________________________________ State_________ Zip_______________________

Phone (_______)___________________________ Fax (______)___________________________

Email Address___________________________________________________________________

Operator Signature (required)_______________________________________________________

Chain/Food Management/Buying Group (optional)______________________________________

Distributor House________________________________________________________________

DSR Email Address________________________________________________________________

City_______________________________________________________ State________________



0815 A34297W© General Mills

generalmillscf.com 1-800-882-5252

Perfect for LentFREE CASE!

Guinness™ Distinctive Seafood Rebate

Purchase 3 cases of select items, receive a rebate for the value of 1 case!


H O T D I S H !

UP TO $200!

Cinnamon Roll Dough RebateRegular (341925) • Large (343937)Jumbo (367230) • Mini (997980)$5 per case. Offer valid through 2/29/2016.

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! Minimum total rebate

$20. Offer valid through 6/30/2016.

FREE CASE!

Free Baked Yeast Rolls Rebate (908490)

Purchase two cases and be redeemed for one free case of the two purchased!


UP TO $500!

Frozen Biscuit Rebate Featuring Pioneer Whole Grain Sweet Potato

Biscuit (951600) and Jalapeño Cheddar Cheese Biscuit (951610). Offer valid through 3/31/2016.

UP TO $200!

Brilliant Beginnings® Potatoes (603010) Rebate

Minimum total rebate $40. $10 per case. Offer valid through 8/31/2016.

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.

UP TO $500!

Musso’s™ Oven Baked Cheese Crisps Rebate

Asiago (582280) • Parmesan (582290)$10 per case. Offer valid through 2/29/2016.

2 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!

It’s Seafood Season! Rebate$2 per case for 1 item. $5 per case for 2 or more items. Minimum total cases 10.


tracked on

Martin Bros. ACRS!

$

UP TO $750!

Seafood Lent RebateOffer valid through 4/30/2016.

UP TO $150!

Golden Grill® Hashbrowns (602550, 602680, 603050) Rebate

Minimum total rebate $25. $5 per case. Offer valid through 8/31/2016.

UP TO $5/CASE!

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

Offers valid through 3/31/2016.

UP TO $200!

Hormel Solutions™ 206 Nutritional Drink, Mighty Shakes® II Supplemental Shake & Plus 2™ Protein

Energy Shake Rebate$10 per case. Offer valid through 4/30/2016.

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.

UP TO $300!

Seasonal Menus Rebate$5 per case.

Featuring White Chocolate Raspberry Cheesecake (997700) & Cuties Variety Pack (997710).


Lent

one plusINGREDIENT

SALT-FREE SIGNATURE CITRUS HERB SEASONING

Perfect Pinch® Signature Seasoning Blend Salt-Free (475731 – 1/21 oz)

Lawry’s® Citrus Herb SeasoningSalt-Free (473291 – 1/19 oz)

WWW.YOUTUBE.COM/MARTINBROSDISTView our complete library of product showcase videos:

CHIPOTLE RANCH DRESSING

Classic Gourmet® Select Classic Buttermilk Ranch (630170 – 4/1 gal)

Crushed Chipotle Pepper (475761 – 1/16 oz)

Click here to view the product

showcase video

FIND GREAT IDEAS & INSPIRATION FOR

MARTINSNET.COM/RECIPES PARMESAN PEPPER WALLEYE

SCALLOPS WITH GARLIC SAUCE, PASTA & VEGETABLESGREEK MAHI MAHI

Great Seasoning Combo for High Liner FPI North Atlantic Cod Loin Fillet – 6 oz (929040)


COST $7.63


COST $3.57

1

2

Corned Beef Brisket (926040 – 2/9 lb ave)Made from USDA Choice boneless brisket trimmed to 1/4 inch average. Seasoned using a special curing process and pickling spices. Fully cooked.

IRISH TACOS2 each Catallia Pressed Flour Tortilla – 6 in (949950)5 oz Hillshire Farm® Corned Beef Brisket (926040), chopped, heated2 oz Shredded Swiss Cheese (903768)

4 oz Mrs. Gerry’s Dixie Coleslaw (905388)As needed C.H. Robinson Cilantro (360490)2 oz Classic Gourmet® Select Supreme Thousand Island Dressing (630150)

Fry tortillas. Build with remaining ingredients, serving dressing on the side.

REUBEN PIZZAYIELD: 6

1 each Rich’s Oven-Fired Flatbread – 14x14 in (995650)8-10 oz Classic Gourmet® Select Supreme Thousand Island Dressing (630150)8 oz Sauerkraut (603200; 603218), well drained

8 oz Hillshire Farm® Corned Beef Brisket (926040), chopped6 oz Shredded Swiss Cheese (903768)2 oz Shredded Cheddar Cheese (900868)As needed C.H. Robinson Green Onion (361010), diced

Preheat oven to 425°F. Brush flatbread with dressing and top with sauerkraut, corned beef and both cheeses. Bake. Garnish with green onion.


12

3


COST $3.07


COST $2.31

1 INGREDIENT • 3 WAYS

CORNED BEEF CABBAGE ROLLS WITH SAUCEYIELD: 6

1. Mix corned beef, cream cheese and Swiss cheese together for filling. Set aside. 2. For cabbage leaves, core and boil cabbage, either pulling off outer leaves before or after boiling. Any way you do it, cook until leaves are tender but not mushy. You’ll need 12 of the large outer leaves for this recipe. 3. Starting at the core end of each cabbage leaf, lay filling across (approximately 4 oz for each roll). Start rolling, then fold in sides to seal and finish rolling. 4. The rolls can be made a day ahead. To heat/reheat before service, steam, bake in a pan with a little water or heat and hold in steam table for approximately 30 minutes. 5. Top cabbage rolls with Sauce before serving. 6. Serve with a side salad.

1. Mix ingredients together. 2. Add pickle juice or milk if you want a thinner sauce. 3. Heat.

ROLLS

SAUCE

1 lb Hillshire Farm® Corned Beef Brisket (926040), chopped1 lb Cream Cheese (903710)4 cups Shredded Swiss Cheese (903768)

1 each Capital City Jumbo Green Cabbage (360140)

12 oz Classic Gourmet® Select Supreme Thousand Island Dressing (630150)

8 oz Cream Cheese (903710)

BONUS! REUBEN STUFFED POTATOBONUS! REUBEN STUFFED POTATO


2016 ISSUE TWO 13

EQUIPMENTANDSUPPLIES

5 STEPS TO

Fryers get a workout in food service kitchens, and they can get really dirty in the process. Developing a cleaning and maintenance program for fryers can ensure that they work even longer and harder for you! Here are four steps to cleaning and maintaining a fryer:

First thing’s first. Filter your fryer oil at least once per day. If you are using freshly-breaded items, you should filter your oil at least every couple of hours to prevent food from burning and cutting the oil life dramatically. In addition, the more product you drop, the more often your oil should be filtered.

Make cleaning your fryer a part of your daily cleaning schedule. You should use soap and hot water, and you may want to use a grease-fighting cleaner, as well. Then, finish by drying the fryer thoroughly with a clean, dry cloth. Finish with a stainless steel cleaner, as well, when needed.

Next, clean the inside of your fryer using a boil-out cleaner about every 3-6 months. This will help your fryer last even longer and improve the quality of your fried food, since carbonized grease that has accumulated on the interior surface of the fryer can otherwise impart a rancid flavor onto foods. Regular boil-out cleaning will also help your shortening stay fresher and work longer.

Clean all louvers and vents to ensure safety and efficiency.

Use a digital thermometer to test the fryer’s thermostat at a set temperature after allowing the fryer to cycle a few times without any product in it. Compare the digital thermometer reading to what the fryer’s thermostat is set to. The temperatures should be within about 10°F of each other. If the readings are not that close, the fryer’s thermostat must be adjusted or replaced. Making sure that your fryer is running at the set temperature will ensure the quality of your fried foods.

Kam Miller Martin Bros. Equipment Manager

A FRYERCLEANING & MAINTAINING

2

3

45

1

Powdered Deep Fat Fryer Cleaner (013658 – 1/10 lb)Heavy duty, caustic yet non-abrasive powder “boil out” cleaner for fryers.

Stainless Steel Cleaner (013618 – 6/17 oz)Aerosol water-based formula ideal for cleaning and polishing stainless steel on salad bars, counter tops, kitchen equipment, dishwashers and coolers.

Mr. Muscle® Fryer Boil Out (016440 – 36/2 oz)Portion-controlled pouches help simplify product handling, eliminate waste and control cost. This low-foaming formula also degreases and cleans while preventing boil over. Non corrosive.

Fryer Thermometer (90451171)Classic Series Thermometer. 2-3/4 inch dial display. 7 inch stainless steel stem. 100 to 400 °F temperature capacity.

LG Series Free Standing Entry Level Gas FryersStainless steel front top and reinforced door. Stainless steel fry tank. Includes twin fry baskets with plastic-coated handles and drain extension. Behind-the-door snap-action millivolt thermostat control adjust from 200 to 400 °F.35-40 lb capacity – 29353345-50 lb capacity – 262481Call your Martin Bros. large equipment specialist for a quote today!

Shortening Test Strips (342345 – 1/40 ct)Easy-to-use, easy-to-read, inexpensive way to help control quality of fried foods. Dip into shortening at operating temperature and the change in color bands indicate the degree of shortening breakdown.

Mel-Fry® Liquid Fry (1/35 lb)

Advanced (620480)• Superior food quality for even the

most delicate of fried foods• Exceptional stability for up to double the

fry life of traditional vegetable oil• Lowest true oil cost in the Mel-Fry® line

Premium (620500)• Consistent food quality throughout the fry cycle• Exceptional stability for longer fry life

Essential (620510)• The perfect “entry point” to premium oils• Enhanced food quality and fry life

Original (620490)• No greasy aftertaste• Specially formulated for outstanding fry life

PRODUCTS

14

www.nationalchecking.comNATIONAL CHECKING COMPANY899 Montreal Circle » St Paul, MN 55102651.251.1500 » 800.328.6508 » Fax: 651.251.1501

Member PIM • GREAT PRINTEREnvironmental Initiative

NC-CL-01-004 (02/12)

CUSTOM LABELS

Does everybody know your name?

For more information contact your distributor or visit www.nationalchecking.com

Whether you have been in business 30 years or are just starting out, it’s important that your customers know who you are and where to find you. When you add a custom label to your take out containers and packaging you:

• Increaseyournamerecognition

• Attractnewcustomerswhomightnothaveheardofyou

• Retainyourexistingcustomersandkeepthemreturningformore

With a variety of standard and custom sizes and shapes, multiple coating options like UV or laminate and special materials like clear or vinyl, we can create any label you need.

Enhance the experience with EasyNap® 2-Ply Dispenser Napkins



NC-CL-01-004 (02/12)

CUSTOM LABELS










NC-CL-01-004 (02/12)

CUSTOM LABELS










NC-CL-01-004 (02/12)

CUSTOM LABELS










NC-CL-01-004 (02/12)

CUSTOM LABELS










NC-CL-01-004 (02/12)

CUSTOM LABELS








• One-at-a-time dispensing curbs out-of-control napkin usage

• Napkin case sizes are 50% smaller than standard to help the environment

• Simple for employees to load

• Protective, see-through plastic merchandising window allows you to insert custom messages - simply print on a template design available at www.gppro.com/easynap - to help you promote items, specials, events and more

DISPENSERSBlack Table Top (812700 – 1/5.75x4.75x7.7 in)

Black Counter Top (812710 – 1/9.25x13.625x7.25 in)

Black Wall or Base Mount Tower (812730 – 1/8.04x8.11x28.78 in)

Gray/Black Table Top - Top Dispensing (812760 – 5.9x7.48x6.64 in)

NAPKINSWhite Embossed 1-Ply (810600 – 24/250 ct)

Brown Embossed 1-Ply (810605 – 24/250 ct)

White Embossed 2-Ply (812200 – 24/250 ct)

812730

812700

812710

812760

Apple Frudel® (940550 – 72/2.29 oz)

Cherry Frudel®

(940540 – 72/2.29 oz)

Blueberry Bash Mini Waffles (998500 – 72/2.47 oz)

Maple Madness Mini Waffles (998518 – 72/2.47 oz)

Cinnamon Rush™ Mini French Toast (995630 – 72/2.64 oz)

Maple Burst’n™ Mini Pancakes (998480 – 72/3.53 oz)

Strawberry Splash™Mini Pancakes (998490 – 72/3.53 oz)

Mini Cinnis (950590 – 72/2.29 oz)

Eggo® Bites®Blueberry Mini Pancakes

(928670 – 72/3.03 oz)

Chocolate Chip Mini French Toast

(928680 – 72/3.03 oz)

With National School Breakfast Week (NSBW) coming up March 7-11, 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 even outside!

Renee Greiner, RD, LD Martin Bros. Menu System Support Dietitian and Advisor

HOT MINI BREAKFAST ITEMS ARE PERFECT BECAUSE:• Portable: Easy to eat and handle, and great on the go.

• Healthy: Whole grains make a great start to the day.

•Satisfying:Providesafillingbreakfast.

• Warm: Creates a comfort food to start the day off right.

• Easy to transport

• Pre-packaged or wrapped in advance

• Easy to eat

• Mess free

GOOD CHOICES FOR BREAKFAST ITEMS THAT CAN BE EATEN ANYWHERE INCLUDE FOODS THAT ARE:

IT’S TIME FOR BREAKFAST ...ANYWHERE! IT’S TIME FOR BREAKFAST ...ANYWHERE!

Yoplait®

3Yogurt Ways

For complete recipes please visit www.generalmillscf.com

HOT MINI ITEMS

(904760 - 6/64 oz)

SCHOOLS

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

&

Listen to an update of the new guidance from Centers for Medicare & Medicaid Services (CMS), and find out how this will impact the operations of your senior living community.

HNew CMS Guidelines N

Feb

171:30 pm 2:30 pmKathleen Niedert, PhD, RD, CSG, LD, LNHA

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

Mar 9

Food Safety Equipment, Tools & Solutions

Seize the Opportunity for Service

Plate Presentation& Garnishing

Educational Excursion to General Mills World Headquarters

Mar

10 Minneapolis, MN

Join us on this ride and tour and hear from the Bell Institute experts. Enjoy culinary product demonstrations and lunch, and share best practices in the senior living industry and bask in the hospitality!

9:30 am - 12:30 pm

Clue: Case of High Food Costs

Rockford, ILMar

1

Join the characters of Clue and find out who committed the cost control crime! Crack down on food costs by discovering cost savings with dessert choices. Search through featured vendor booths showcasing food, beverage and non-food items.

10:00 am - 4:00 pm

Taste the Difference Event at Prairie Meadows

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

H

HH R

Cost: $30 per person (refundable up to 3/2/16)

Healthcare Restaurant NursingSchoolC-Store

McCormick Grill Mates® Vegetable Seasoning (470201)

McCormick Perfect Pinch® Signature Seasoning Blend – Salt-Free (475731)

3M Shortening Test Strips (342345)

High Liner American Pride Dry Sea Scallops – 10-20 ct (925200)

#MBMustHaves

Ventura Classic Gourmet® Select Supreme Thousand Island Dressing (630150)

Ventura Mel-Fry® Liquid Fry Essential (620510)

PAGE 2

PAGE 14

PAGE 14

Ventura Mel-Fry® Liquid Fry Original (620490)

High Liner Icelandic Salmon Fillet – 6 oz (925220)

Hillshire Farm Corned Beef Brisket (926040)

PAGE 3 PAGE 4

PAGE 11

PAGE 13PAGE 11

Ventura Mel-Fry® Liquid Fry Premium (620500)

High Liner FPI North Atlantic Cod Loin Fillet – 6 oz (929040)

McCormick Crushed Chipotle Pepper (475761)

McCormick Lawry’s® Citrus Herb Seasoning – Salt-Free (473291)

Ventura Mel-Fry® Liquid Fry Advanced (620480)

TMA Powdered Deep Fat Fryer Cleaner (013658)

Ventura Smokehouse 220® Honey Bourbon BBQ Sauce (631820)

Taylor Fryer Thermometer (90451171)

McCormick Grill Mates® Seafood Seasoning (472021)

Diversey Mr. Muscle® Fryer Boil Out (016440)

Rich’s Oven-Fired Flatbread – 14x14 in (995650)

PAGE 4

PAGE 12

Documents

Dish! - 2016 Issue 2