PREP | In a small bowl, mix barbecue sauce, salad dressing, chili powder and paprika. In a large bowl, add chicken and pickles. Pour dressing mixture overtop and fold together. Add cheese. Continue folding. Portion #12 scoop onto a lettuce leaf and serve with fresh vegetables and fruit.
YIELD | 48
Hickory Chicken Salad
Cold Plate | #9881
Serving sizes are adjustable to meet your location’s needs.
TO TRYING NEW FOODS TIPS
Special Events
Host a new recipe sampling event. Make sure to schedule the event during your guests’ hungriest time of day and not on the same day as an outing.
Southwest Steak Salad with BBQ Ranch Dressing | #6862
7 lb + 8 oz Smithfield Beef Pot Roast (934570), warmed
3 each Tomato, diced (362012) 1-1/2 each Yellow Onion, finely chopped (361045)
1 cup Sugar Foods Fresh Gourmet Crispy Beets (462602)
PREP | Top lettuce with tomatoes, onions, pot roast and cheese. Whisk together ranch dressing and barbecue sauce to create BBQ Ranch Dressing. Garnish with chips and beets.
YIELD | 48
Southwest Steak Salad with BBQ Ranch Dressing | #6862
SWEET BABY RAY’S ORIGINAL BARBECUE SAUCE (560511 – 1/1 gal)
A deliciously thick sauce that goes on great as a marinade or garnish and turns every kind of meat into a treat for the taste buds.
FRESH GOURMET CRISPY BEETS (462602 – 6/10 oz)
Vibrant, crispy toppers made from fresh beets with a balsamic flavor that adds a unique crunch that can set your salads and other menu items apart and add profit.
Seafood is a Winner: 5 Tips for Eating & Serving More
Seafood is an important part of a healthy, well-balanced diet. Not only does it supply an excellent source of lean protein but it also contains a range of nutrients including vitamins A, B and D, calcium, phosphorus and healthy omega-3 fats. But, what does this mean? It means that eating seafood can provide benefits such as lowering the risk of heart disease and decreasing the risk of Alzheimer’s disease, dementia and diabetes as well as preventing inflammation and reducing the risk of arthritis. And the health benefits don’t stop there. New research shows that eating seafood regularly can contribute to improving your mental health and keeping your brain and eyes in good condition throughout your years. And if you are worried about mercury in fish, rest assured that there are a variety of options that pack a high punch of nutrition and are safe to eat, including salmon, shrimp, cod, trout, pollock, crab, sardines, whitefish and tilapia.
The 2020-2025 Dietary Guidelines for Americans (DGA) recommend that adults eat at least eight ounces of seafood per week. However, almost 90% of the United States population over the age of 1 do not meet this dietary guideline. In fact, when compared with the 98.6 pounds of red meat a year that Americans eat, Americans eat only 15.5 pounds of fish and shellfish per. In addition, Americans who do eat fish seem to stick to a few types: shrimp, salmon and canned tuna.
So, here are five tips to help incorporate more seafood on your menu:
Offer a variety of seafood prepared in a variety of ways, such as salmon patties, shrimp stir-fry and grilled fish tacos.
Choose lean cooking methods to prepare seafood, such as grilling, broiling, roasting and baking.
Consider seafood tastings with your guests to get their input and give them the opportunity to try new things before they make it onto your menu.
Keep canned seafood on hand for quick and easy meals and/or for your emergency menu.
Top salads with fish and seafood. For example, feature grilled scallops, shrimp and crab in place of steak or chicken on salads.
Find great fish & shellfish recipes online! martinbros.com/recipes
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California Hamburger | #18901
patties on
Summer Citrus Chicken | #9761
42 each Chicken Breast – 4 oz
1 Tbsp Salt
1-1/2 tsp Pepper
2 Tbsp McCormick Garlic Powder (472341)
2 Tbsp McCormick Onion Powder (472431)
2 Tbsp McCormick Fancy Spanish Paprika (472481)
3/4 tsp Custom Culinary Master’s Touch Chicken Base (500769)
3 cups Water
1 qt + 2 cups Lyons 100% Orange Juice Concentrate Base (730308)
3/4 cup + 3 Tbsp Lassonde Pappas Ruby Kist Lemon Juice (733071)
PREP | Preheat oven to 350°F. Place chicken on baking pans. Sprinkle with salt, pepper, garlic powder, onion powder and paprika. Dissolve chicken base in water to make broth. Combine broth and remaining ingredients to make citrus marinade and pour over chicken. Cover with foil. Bake for 20-25 minutes or until done. Can use sauce from pan after cooking to top chicken with.
YIELD | 48
Mandarin Spinach Salad | #9853
In Your Corner
With Culinary Director; John Prigge
The Sonnet at Tennyson Assisted Living & Memory Care; Madison, Wisconsin
Q: What is your background, and how did you get into your current role?
A: “I have 30 years of experience in culinary, mostly with restaurants and resorts. Over the years, I found myself drawn to senior living, because it combines food, service and a purpose. Two years ago, I stepped into the culinary manager role with The Sonnet of Tennyson, where I could not only create menus but also lead a team and shape the overall dining experience of our residents.”
Q: What is the most rewarding thing about working in a senior living community?
A: “The most rewarding part is knowing that what we do truly matters. Meals are often the highlight of a resident’s day, and being able to provide comfort, familiarity and connection though food is incredibly meaningful. Seeing a resident’s favorite dish or something that reminds them of home makes it all worthwhile.”
Q: What is the most challenging thing about foodservice, and how do you conquer it?
A: “The most challenging part of food service is balancing nutrition, safety and personalization all at once. Every resident has unique dietary needs, preferences and expectations. I take that on by building strong systems, training my team thoroughly and staying present and engaged. Consistency and compassion are equally important in our environment.”
Q: How do you get residents excited about new menu items?
A: “To get residents excited about new items, I connect new menu items to familiar favorites and involve them in the prosses. Gathering feedback helps make the change exciting rather than overwhelming. Then they are much more open to trying something new.”
Q: How do you seek out and handle resident suggestions?
A: “Seeking residents’ suggestions, I have always encouraged open communication through daily conversations and residents’ town hall meetings. I follow up so residents know their voice matters. When a suggestion aligns with dietary and safety standards, we implement it. When it doesn’t, I explain the reasoning respectfully. That transparency builds trust and strengthens our dining community.”
burger | 9769 Pizza
Pizza Burger | 9769
4 lb + 13 oz Valley Meats Ground Beef –80/20 (930920)
4 lb + 13 oz Smithfield Pork Sausage (915720)
2 each Green Pepper, chopped (361261)
2 each Yellow Onion, chopped (361045)
1 each Kraft Heinz Reduced Sodium Spaghetti Sauce (550280)
48 each Baker Boy Prairie Pantry Hamburger Buns (989130)
PREP | Preheat oven to 350°F. Combine ground beef, sausage, peppers and onions. Mix well and form into 4 oz patties. Place patties on parchment lined full size baking sheets. Bake for 20 minutes then flip and cook for another 20 minutes. While burgers are in the oven, warm spaghetti sauce on the stove and stir in garlic and Italian seasoning. At time of service, assemble patty on a bun with sauce and top with 2 Tbsp shredded mozzarella cheese.
Find full recipe in Mpower Recipes #9769. YIELD | 48
2ND PLACE WINNER
MARTIN BROS. SPRING RECIPE CONTEST
In Your Corner
With
Dietary
Manager; Julie Leisz
RPH Willowridge
Q: What is your background, and how did you get into your current role?
A: “My background is restaurants. My grandparents owned a restaurant. I’ve basically been in restaurants since I could walk. I was standing on a milk carton at 6 washing dishes. Customers used to give silver dollars. I don’t think it was because of my dishwashing ability. I’m pretty sure they thought I was adorable.
Moving on, my aunt owned three restaurants. She started training me when I was just 16 to manage one. After that, my family, my mom and myself leased a restaurant then bought that restaurant and ran it for approximately 20 years before selling it.
I wanted to stay in food service but not restaurants. I was hired by Polk County in Wisconsin to oversee meal sites used for the senior dining sites and meals on wheels and found my true calling. I loved working with the elderly so decided to get into long-term care. I started as a cook then went on and completed the CDM course, and here I am. I love it. I absolutely love working with the elderly. I feel that we can brighten their days with food.”
Q: What is the most challenging thing about your job, and how do you conquer it?
A: “The most challenging aspect about managing a dietary department is finding the right staff. Turnover in nursing homes is high in all departments.”
Q: How do you get residents excited about new menu items, and how do you seek out and handle resident suggestions?
A: “It’s not difficult to get residents excited about new menus. Residents’ council meetings are a good place to discuss new menus, and I always ask if there are any suggestions for meals that they’d like to see on a menu. They get excited, because they love being involved in decision making. If residents really want something not on a menu, I try to get it on the menu. Residents love having input. I’ve worked with the elderly for years now. The elderly want to feel that they’re still heard, that they are not irrelevant and that they matter. My goal is to make sure that they know that they matter and that their thoughts and ideas are relevant, because they are. I visit each resident at least weekly, ask them if they’re satisfied with meals and if they’d like anything specific. Attending food council and resident council is also important, and I listen to what each of them has to say.”
Personal Pizza | 9759
48 each Schwan’s Tony’s Galaxy Cheese Pizza – 4 in (998580
PREP | Allow residents to customize and add toppings ahead of time. Cut each pizza into four even slices. Preheat oven to 400°F. Place each pizza onto a greased cookie sheet. Bake for 24 to 26 minutes.
Signature tomato sauce and 100% mozzarella cheese atop a uniquely shaped, pastry-style, 51% whole grain crust.
Personal Pizza | #9759
Have a Pizza Party!
Allow residents to customize and add toppings ahead of time as they desire AND as their diet allows with modifications made as needed per each therapeutic diet including but not limited to beef crumbles, pepperoni, sausage, ham, crushed pineapple, green peppers and onions.
Spring 2026 Food & Drink Holidays
As we start to look toward spring, you might be thinking about what you want to feature on your menu and in your promotional materials to draw some new attention. Doing so gives you a fun opportunity to get people excited to come in and experience a unique dish or drink on your menu!
For example, April 6 is National Carbonara Day. Feature a Carbonara Special where the customer can add their own proteinshrimp, chicken or steak, for example. Promote it with table tents and clings at your establishment and as a social media event starting at least the month before.
Here is a list of food and beverage holidays as well as other holidays going on starting the first day of spring - March 20through May 2026 from https://nationaltoday.com/food-beverage-holidays. Look for quarterly updates in our blog!
April 2026
April 1: April Fools’ Day
April 3: National Chocolate Mousse Day
April 4: National Cordon Bleu Day
April 5: Easter
April 6: National Carbonara Day
April 7: National Beer Day
April 9: National Gin & Tonic Day
April 11: National Poutine Day
April 12: Pretzel Sunday
April 13: National Peach Cobbler Day
April 15: National Banana Day
April 16: National Eggs Benedict Day
April 17: Malbec World Day
April 19: National Amaretto Day
April 20: National Cheddar Fries Day
April 22: Earth Day
April 23: National Cherry Cheesecake Day
April 26: National Pretzel Day
April 27: National Prime Rib Day
April 28: National Blueberry Pie Day
April 29: National Shrimp Scampi Day
May 2026
American Cheese Month, National Barbecue Month, National Egg Month, National Strawberry Month
May 1: May Day
May 1: National Chocolate Parfait Day
May 2: Beer Pong Day
May 3: National Lemonade Day
May 4: Star Wars Day
May 4: National Orange Juice Day
May 5: Cinco de Mayo
May 6: National Nurses Day
May 6: Sauvignon Blanc Day
May 7: National Cosmopolitan Day
May 8: National Coconut Cream Pie Day
May 9: Brunch for Lunch Day
May 10: Mother’s Day
May 11: National Eat What You Want Day
May 13: National Apple Pie Day
May 14: National Buttermilk Biscuit Day
May 15: National Chocolate Chip Day
May 16: Armed Forces Day
May 17: National Cherry Cobbler Day
May 19: National Devil’s Food Cake Day
May 21: Chardonnay Day
May 22: World Paloma Day
May 24: National Asparagus Day
May 25: Memorial Day
May 26: National Blueberry Cheesecake Day
May 28: International Burger Day
May 29: National Biscuit Day
May 30: National Mint Julep Day
May 31: National Macaroon Day
6 Food Focuses for 2026
We’ve been hearing a lot about “food movements” lately. Similar to “food trends,” “food movements” often refer to broader cultural or social movements that impact food choices and consumption patterns. These movements can include sustainability and health and ethical consumption practices. Food trends often refer to current popular choices and preferences among consumers, which can change over time and are influenced by various factors such as cultural shifts, technological advancements and market conditions. What we’re focusing on in 2026 are six tried and true food movements – and discovering where they’re headed now.
Plant-Forward
We are moving away from “plant-based” and toward “plantforward” – shifting from mimicking animal proteins to truly celebrating the inherent value of plants. Plant-forward dishes do not have to compromise on taste either. By using spices and sauces, a variety of textures and different cooking techniques, plant-forward menus can deliver the same satisfaction and craveability guests expect from traditional center-of-the-plate options.
Global Inspiration with Local Focus
Diners are increasingly seeking dishes that combine global flavors with locally sourced ingredients. This trend emphasizes adventurous yet responsible dining and gives restaurants an opportunity to tell a story with their ingredients, such as using local herbs in international dishes. This is also a great way to incorporate the continually growing interest in unique and bold flavors, such as miso-glazed proteins.
Comfort Foods
It’s like they say - what is new is old and what is old is new again! We’re talking familiar classics like soups, stews, meats, pastas, burgers and desserts that offer diners a sense of nostalgia and emotional connection...but we can also update them with unique 2026 upgrades! What about smash burgers? Smash burgers are hot, and they blend retro appeal with customizable, high-flavor twists. And grownup mac and cheese? Just like you loved as a kid, but with grownup favorites like shrimp or bacon added on top! How about compound butters, apple butter...and now even cookie butter? Also big right now is tallow - using a spray bottle with liquid tallow to spray steaks as they are grilled to add rich flavor, for example. Tallow has been used in cooking for thousands of years, but here we are in 2026 taking it to the next level!
Authenticity & Transparency
Consumers are rejecting overly processed foods and are gravitating toward authentic, simple ingredients. They want to recognize what’s on the label, understand where it came from and feel confident that it was handled with care from farm to plate. Restaurants that emphasize transparency in their sourcing and preparation methods - calling out local producers, clean labels, minimal processing and clear nutrition information - are likely to build stronger customer loyalty, justify premium pricing and stand out in a crowded market.
Allergen-Friendly
Restaurants are expanding inclusive options for guests with dietary restrictions, from gluten-free items to nut- and dairy-free dishes. Operators are taking a more proactive approach to allergen management by clearly labeling menus, training staff on crosscontact prevention and offering flexible build-your-own formats. Thoughtful use of separate prep areas, color-coded tools and detailed ingredient information can help protect diners with severe allergies. By putting these practices in place, you can attract the growing number of guests looking for allergen-friendly operations.
Compostable & Reuseable Packaging
Eco-friendly materials are continuing to replace single-use plastics as restaurants continue to look to reduce waste and improve sustainability. Operators are turning to compostable and fiber-based containers and reusable beverageware. Many are also downsizing portions and packaging to cut down on excess materials. Thoughtful choices not only support environmental goals but also enhance the guest experience and align your operation with the values of today’s eco-conscious diners.
2026 Flavor Focuses
Looking for more food and flavor ideas to focus on this year? Check out these trend recommendations from McCormick and Custom Culinary!
strudel stick
48 each General Mills Strudel Sticks (987350, 987300 or 987210)
PREP | Prepare according to manufacturer’s directions. Frost or garnish as desired.
PREP | Preheat oven to 350°F. Portion meatballs into pans. Combine barbecue sauce and grape jelly. Pour over meatballs. Bake for 20-30 minutes or until heated through.
YIELD | 48
JUNE 23-24, 2026
WATERLOO, IOWA
G AI NING MOMENTUM
A FLAVOR-FORWARD & TECH IMMERSED INNOVATION SHOWCASE
TUESDAY ENTERTAINMENT
FEATURED SPEAKER
Back by popular demand, this year’s Evolve Event will transcend the boundaries of traditional immersive experiences!
EVENT AGENDA
TUESDAY, JUNE 23
AM EVENTS
Seminars
Bryce was an NFL Linebacker for 11 years with the Packers, Bills, Jaguars and Vikings. Bryce left the NFL in 2001 and has spent the past 20+ years as Defensive Line Coach and Head coach at both the High School and Collegiate level, currently serving as the Assistant Defensive Line Coach for Iowa State University.
CULINARY ENGAGEMENT FEATURING NEW TASTES & TRENDS
OPPORTUNITIES TO CONNECT, NETWORK, AND GROW
EXPERIENTIAL & IMMERSIVE INTERACTION
PM EVENTS
Keynote: Bryce Paup
Culinary Hall Opens
> Live Chef Demonstrations
> Restaurant Concepts
> Equipment & Automation
> Non-Foods Showcase
PLUS: > Insights
> Senior Living Escape Room
> AND MORE!
Bites Bash Reception
Entertainment: IV Play
WEDNESDAY, JUNE 24
AM EVENTS
Breakfast Seminars
Healthcare Dining
MADE BETTER WITH BUSH’S BEST
NUTRITION YOU CAN COUNT
Bush’s Best Beans aren’t just tasty—they’re a nutritional powerhouse built to support healthy living.
B U S H ’ S B E S T ? W H Y
® Here’s why our beans are the go-to ingredient for healthcare dining:
No need to worry—our beans are free of h j allergens, making them safe and inclusive fo
Perfect for plant-based or vegetarian meals that are hearty, healthy, and satisfying.
Easy, Delicious Recipes
Need ideas? Scan the QR code to unlock a world of hospitalfriendly, allergen-conscious recipes featuring Bush’s Best Beans. From cozy soups to filling casseroles, we’ve got something for everyone.
Apr 8 May 13
June 10
Ethics on the Menu: Making the Right Call When There’s No Recipe
Presenter: Kristen Klinefelter, MS, RDN, LD
Eligible for one ethics hour.
Audience: Senior Living
Rolling Out the Red Carpet: Engage Your Team to Deliver Exceptional Service
Presenter: Donna Cutting, Founder and CEO of Red-Carpet Learning Systems, Inc
Presenter: Jessica Weisbrich MS, RDN, LD, CDM, CFPP, Oak Hills Living Center
Eligible for one general hour.
Audience: Senior Living
NEW 2026 FOOD SAFETY WEBINAR SERIES
AVAILABLE NOW: Gloves in Foodservice - New Standards, Materials & Best Practices
An in-depth overview of current glove requirements in foodservice operations, covering updated regulations, approved materials and proper glove use procedures. Participants will learn when gloves are required, how to select the right type for specific tasks and how proper handwashing, glove changes and disposal help prevent cross-contamination and support safe, compliant food handling practices.
