National Ice Cream Retailers Association

Transcription

1 APRIL $25.00 National Ice Cream Retailers Association SUPPLER MEMBER SPOTLIGHT Buzz of the New Generation - Nutrition and Green Alternatives By Juergen Kloo, Director of Food Service Sales Joy Cone Company Good nutrition and being green are two trends that we are hearing a lot of buzz about. President Obama is putting forth new green initiatives and encouraging industries to capitalize on the green movement. The First Lady has started a campaign to educate our children about what foods they should and should not be eating. So how are these two major trends going to affect us in the ice cream industry? More importantly, how is it going to affect you and the way you do business going forward? The first thing we have to recognize is that we are dealing with a far more educated consumer than we ever have in the past. Cable television and the internet inundate us daily with new reports and studies pointing to the benefits and harms associated with the food we eat and the environment we live in. For example, in the cone industry, we have been supplying a product that by government standards could be classified as trans fat free because it fell below the.5 g standard that the government set forth. The problem that we have run into is that consumers have been advised to read the labels. Every talk show out there from Dr. Phil to Oprah has been advising the consumers to read ingredient labels not just the nutritional fact panels. Prior to this year, if you read our ingredient declaration it would have stated that we use partially hydrogenated oil. Most of the cone companies out there used this oil because it is a releasing agent that allows the cones to easily release from the molds after they have been baked. But the amount of oil that we (cone manufacturers) use is so small that it did not really show up in the nutritional value of the cone, thus we have all been trans fat free by government standards. Unfortunately, following the advice to read the labels more closely actually led to confusion and misinformation for many of our customers. As a result we have received numerous calls regarding our labeling and we have made the move to go to a trans fat free oil to avoid any confusion for the consumer, your customer. As many of you know the First Lady has dedicated herself toward educating children about eating properly. Although addressing the childhood obesity problem in our country is important, there are unintended consequences to the emphasis on becoming informed regarding nutrition. Some QSR s are looking at smaller portion sizes so they can get their calorie counts down. We have received requests for a smaller sized waffle cone, which we introduced in We have also noticed a trend away from some of our larger cone sizes. This may be a good time to review your portion sizes and look to offer a nutritional size offering. One way to insure that you are offering the proper portion size is to offer it on a cone. It is harder to over portion a cone than it is a cup and the caloric value of a cone is around 20 (cake cone), which is low and will be more than offset by the portion control you will get versus serving it in a cup. The other buzz word we are hearing is green. Being environmentally conscious is beneficial to us all and we have taken a number of measures at Joy Cone Company to insure that we are doing our part for the environment. Regardless of your personal position on the green movement, it is here to stay and you need to think about the things you are doing in your store so that you can address the concerns and meet the needs of the green consumer. There are numerous ways to be green and I am sure that many of you are doing things in your store today. When it comes to serving ice cream I have written in the past that the most environmentally friendly way to enjoy ice cream is in a cone. When you eat a cone there is no cup, no spoon, no trash. When the customer is done with the treat all that is left is the napkin or a small paper jacket, if you are using jacketed

2 cones, both of which are recyclable and highly compostable. We have developed a complete line of posters that call attention to the green angle of eating ice cream in a cone. The benefit to you is that your customers perceive you as being green and you get the added advantage of portion control, which will help cut down on your costs and increase your profits. CALL YOUR NICRA SUPPLIER MEMBERS FIRST You should also take the time to look at your store and promote any of the green initiatives you may have taken in the design and layout of your operation. You can take this information and create a poster that you can hang on the wall in your store. You may think this is a waste of time but I can assure you that your customers are looking for green alternatives and want to support businesses that are green. The title of your poster can be as simple as: Doing Our Part to Save the Planet. You can then follow it up with: Did you know that...(list all of the things you are doing in your operation to be green). For example, if you have benches or any part of your building that are made from recycled materials let them know; if you have special heat exchangers in your building or have upgraded to energy efficient units (I know of one NICRA member that has a solar field on his farm that he uses to run his entire operation!). If you are using recycled or recyclable products of any kind (cups, plates, bowls, cones), etc. in your operation, let your customer know. There are a number of recyclable or biodegradable plastic products on the market today that your customers will not know about. For the most part people think that plastic is bad for the environment; today this is not necessarily true and if you are using any of these green products, you need to educate your customer. Use a poster to let them know what you are doing. There are countless other things that I am sure many of you are doing to be green, the point is to make sure your customers know what you are doing. Good nutrition and living green are key focuses of this generation. With cable television and the internet we are raising a generation of folks that have more information available at their finger tips than ever before in the history of man. Our customers are going to be looking for nutritional offerings and companies that are green so they can feel good about the choices they are making as consumers. I wish you all the best of luck this season think green enjoy a cone! KAREN McCULLOUGH SELECTED AS KEYNOTE SPEAKER Karen McCullough was selected by the Board of Directors of NICRA to be the keynote speaker at the 77 th Annual Convention to be held November 10-13, 2010 at the Millennium Maxwell House Hotel in Nashville, Tennessee. Karen is the total speaking package, high content, high humor, high motivations. All of her programs are centered on the theme of change and are designed to motivate, inspire, and most importantly move you into action and achievement. Karen is passionate about getting to the heart of what comes between you and your success. She is an award-winning speaker, consultant and branding expert who works with top performers and those who want to be top performers. Karen s research based content focuses on how people and organizations can evolve, grow and discover their excellence. Karen brings 30 years of business experience to her work. Her success in sales, marketing and as a retail CEO combined with speaking and consulting, gives Karen the edge to consistently hit the mark, connect and make a difference. Karen works with Fortune 500 companies and small businesses throughout the country to improve multigenerational relationships and communications. For the past eight years Karen has been speaking and consulting. She believes that the key to enduring success is the combination of talent, attitude, relationship building and the ability to adapt and change. Achieving success in your career and milestones of achievement in your life requires the honesty to identify what is getting in your way and the courage to change. Karen is a graduate of Ohio State University. In 2005 she was voted President of the National Speakers Association, Houston and created an award-winning program mentoring individuals on becoming a professional speaker. In August 2006 Karen received the prestigious CSP (Certified Speaking Professional) designation. Less than 7% of the 5,000 speakers who belong to the International Federation of Professional Speakers hold this professional designation. The title of her presentation is, Generations in the Workplace-Managing the Mix. BUTTER PRICES February 26, Grade AA Butter finished at $ The weekly average was $ (2009 price was $1.1340) March 5, Grade AA Butter finished at $1.45. The weekly average was $ (2009 price was $1.1590) March 12, Grade AA Butter finished at $ The weekly average was $ (2009 price was $1.1785) March 19, Grade AA Butter finished at $1.47. The weekly average was $ (2009 price was $1.1835) March 26, 2010 Grade AA Butter finished at $1.49. The weekly average was $1.48. (2009 price was $1.1860) Support prices for butter start at $1.05. Butter prices are reported from the Chicago Mercantile Exchange every Friday. The Merc is considered a spot market for butter. 2

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4 THREE NEW NICRA BOARD MEMBERS ATTEND THEIR FIRST BOARD MEETING At the November 2009 Annual Meeting, three new Board of Directors members were elected to the Board. In February 2010 they attended their first Board Meeting at the Hyatt Regency Hotel in Jacksonville, Florida, the site of the 2011 NICRA Annual Meeting and Convention. Carl N. Chaney, Chaney s Dairy Barn is a native of Warren County in Bowling Green, Kentucky. He and his wife Debra continue to run his family jersey dairy which is one of the longest running dairy farms in the state of Kentucky. They have 3 children, Jessica, James Neale and Elizabeth and 3 grandchildren. Carl and Debra began a new Agritourism venue on their dairy farm in September of 2003 selling premium homemade ice cream. CALL YOUR NICRA SUPPLIER MEMBERS FIRST Carl has held several positions in his church, community and state. In 2008, he was given the Small Businessman for the Bowling Green Community. He currently holds a position as Chairman of the Kentucky Agritourism Council. Carl gives of his time chairing the district extension board and board of directors for the Farm Bureau. Debra and Carl have been presenters at NICRA and don t miss any opportunity to share their passion about agriculture and the family farm. John Pitchford, JP s Frozen Custard is a native of Albuquerque, New Mexico where he has lived most of my life. After winning an all expenses paid vacation to the Mekong Delta he attended the University of New Mexico and taught skiing at Taos Ski Valley, New Mexico where he met his wife Pam. They have a daughter and son and are down to one golden retriever in their empty nest. He developed mountain subdivisions in western New Mexico for thirty years. In 1998 there was an urgent need for an ethical pet cremation service in Albuquerque, so he and his wife started one from scratch. They sold that business in During the time their daughter was attending the University of Kansas they would head for the frozen custard shops every time they visited her! John and his wife Pam had talked about an ice cream shop for years and now they own a 20 mobile frozen custard shop going from event to event. Up until 1983, Joe Venuti was a practicing pharmacist, pharmacy owner and the director of pharmacy for a local pharmacy chain. The first drug store he worked in during high school had an ice cream soda fountain, so his roots in the ice cream business were formed early in his career. He says of himself, a pharmacist by education, an ice cream man by occupation. Over the years, Bedford Farms has been featured in many articles in local newspapers, magazines and trade publications. The store was awarded The Best of Boston ice cream award in 2005 and appeared in O the Oprah Magazine and Hilton Hotels On The Road. In 2001 a second Bedford Farms Store opened in Concord, Mass. and in 2008 a manufacturing facility was opened behind the Bedford, Mass. store. Joe and his wife Barbara have lived in Bedford for 35 years. Their three children, Scott, David and Becky, all grew up in Bedford and worked at Bedford Farms. Son David is now the principle operator of Bedford Farms and runs the day-to-day operations, Joe says, he just takes care of the equipment and makes the ice cream. ROBERT DEMORELAND, 98, PASSED AWAY Robert DeMoreland, 98, died Sunday, January 10, 2010 at his home. He was born in Washington, D.C. and was a graduate of Eastern High School. He was the owner of Bob s Frozen Custard in Southeast Washington, DC for 26 years. He was also past president of The National Ice Cream Retailers Association. He was a member of the Centenary United Methodist Church in Shady Side, Worthy Patron of Federal Chapter 38, Order of the Eastern Star and Worthy Grand Patron, Order of the Eastern Star, Washington, DC. He is preceded in death by his wife, Virginia VanSise Demoreland. Survivors include his son, Donald (Jerilynn), daughter Grace (Larry) Haskins, five grandchildren and seven greatgrandchildren. In lieu of flowers, memorials may be made to Centenary United Methodist Church, 6248 Shady Side Rd., Shady Side, MD 20764, or the Order of the Eastern Star, Federal Chapter #38, 1261 Lavalle Dr., Davidsonville, MD Online condolences can still be made at com Make Your Plans NOW to Attend NICRA s 77th Annual Meeting November 10-13, 2010 Millennium Maxwell House Hotel Nashville, Tennessee For the past 26 years as owner of Bedford Farms Ice Cream, he has been involved with and recognized by many town organizations. The most recent recognition was 2009 Business Person of the Year by the Bedford Chamber of Commerce. 4

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6 CALL YOUR NICRA SUPPLIER MEMBERS FIRST JOSEPH E. GREUBEL NAMED LIFETIME MEMBER OF NICRA Joseph E. Ice Cream Joe Greubel, Chairman of the Board of Valley Dairy Restaurants and the company spokesperson, was named a Lifetime Member of NICRA by the Board of Directors at the February Board Meeting. Joe is only the second person to receive this honor. In his re-creation of the historic Ice Cream Joe character, Mr. Greubel frequently appears in schools, parades and other public venues in his trademark red and white striped vest and straw hat and gets a friendly reception wherever he goes. Valley Dairy was founded by his father, Joseph F. Greubel, the creator of the original Ice Cream Joe character, in 1938, and its first store was located on Main St. in Latrobe. Under Mr. Greubel s energetic and creative leadership, Valley Dairy now operates 12 popular and family-friendly locations in eight counties in western Pennsylvania. The corporate office is located in Latrobe. In 2004, he authored a 200-page full-color book entitled, Ice Cream Joe: The Valley Dairy Story and America s Love Affair with Ice Cream to preserve the history of his family business and to share the sweet story of ice cream with those who enjoy the world s favorite dessert. In that same year, he organized a series of events and activities celebrating the 100th anniversary of the creation of the first banana split at Stickler s Drug Store in Latrobe in Mr. Greubel has served as President of the National Ice Cream Retailers Association (NICRA), President of the Westmoreland Pitt Club, member of the University of Pittsburgh at Greensburg Advisory Board, member of the All Star Dairy Association, the Ice Screamers, Allied Dairy, Latrobe Area Chamber of Commerce, Latrobe Elks and as a past Director of the Talus Rock Girl Scout Council. A veteran of the U.S. Army, Mr. Greubel has been honored with the Forrest Mock Man of the Year Award by NICRA, the Volunteer of the Year Award by the University of Pittsburgh, and a special award by the Latrobe Rotary Club for bringing national recognition to the area with the creation of sunflower ice cream. He and his wife, Virginia, live in Ligonier Township and have three adult daughters, Melissa, Mary Jo and Margaret, and twelve grandchildren. Virginia, Melissa and Mary Jo are all involved in the operation and management of Valley Dairy. The Finest Cold Extracted Vanillas in the World Super Premium Pure Vanillas Vanilla Vanillin Extracts Natural and Artificial Blends Real Vanilla Bean Specks If you want to sell lots and lots of ice cream and frozen custard, and have people actually travel across town just to buy it, use the best ingredients money can buy. Use Lochhead vanillas! For samples & helpful information, ask for George at sales@lochheadvanilla.com A family owned business for three generations While his first love is eating and talking about ice cream, Mr. Greubel also enjoys domestic and international travel, photography and wines. A native of Derry, Pennsylvania, Mr. Greubel graduated from Derry Borough High School and the University of Pittsburgh where he earned a Bachelor Degree in Business Administration. NEW IDEAS FOLDER UPDATE A new update to the Ideas Folder has been posted on the Members Only section of the NICRA Web Site. The update was written by Dan Messer, Eskamoe s Frozen Custard & More, Monroe, Louisiana about Inventory Control. Dan says that a well thought out inventory control can provide information fundamentally vital to managing your ice cream store. Just go to the NICRA Web Site and click on the brown Member Log In box on the bottom left hand side of the home page. You will be asked to enter your username and password. Once you enter the information you will be directed to the NICRA Members Only Home Page. Under the headline, Read NICRA Publications, click on the red link, it will direct you to the NICRA Publications page. Click on the NICRA Ideas Folder. The new update is in Section 3, Operational Procedures, pages 10 and

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8 CALL YOUR NICRA SUPPLIER MEMBERS FIRST SUPPLIER MEMBER SPOTLIGHT PLAIN VANILLA By Craig Nielsen, CEO Nielsen-Massey Vanillas Inc. Plain as vanilla. This is the most common way people describe vanilla. This, however, is far from the truth. Pure Vanilla is an extremely complex and diverse flavor full of subtle but distinctive flavor notes. Pure Vanilla contains over 250 different flavor components. Many of these flavor components are present in minute traces and can be susceptible to processing conditions during extraction. The most common extraction method used involves the use of heat and/or pressure to extract the vanilla. This method only lasts two to three days, however the heat alters the finished flavor profile. Extracting the vanilla using a cold process method, in the authors opinion, protects the vanilla components from being damaged or altered by the heat or pressure. A long, slow, gentle process, lasting about three weeks, extracts the total bouquet of flavor from the vanilla beans, producing a vanilla that has a full-bodied flavor profile. Vanilla is available in various strengths, 1-fold to 20+ folds, and forms, liquid, powder, paste or beans. The strength of vanilla is directly proportionate to the amount of vanilla beans used and is governed by the Code of Federal Regulations. A 1X, or 1 fold, vanilla contains the extractive matter of ounces of vanilla beans per gallon. A 2X, or 2-fold, vanilla is twice as strong, 26.7 ounces and so forth. It is only possible to directly extract vanilla up to a 4X, or 4 fold, without the help of heat and/or pressure. In any product that is concentrated, such as a 10X or 20X, heat and/or pressure is used to concentrate the product. During this concentration method however, a number of the flavor components can be altered or lost thus affecting the finished flavor profile of the vanilla. Vanilla beans are now grown in a variety of areas worldwide. Each resulting extract exhibits a different flavor profile based on the region. Madagascar is the largest producer of vanilla beans in the world and the ensuing vanilla is known as Madagascar Bourbon Vanilla. Madagascar Bourbon vanilla is considered the overall highest quality pure vanilla available, having a creamy, sweet, smooth and mellow flavor. Indonesia produces beans that are for the most part lower in quality than the Madagascar. The ensuing vanilla is described as woody, astringent and phenolic. Mexico, where the vanilla orchid originated, today produces only a small percentage of the world s crop. The flavor of Mexican vanilla is described as creamy, sweet, woody and spicy; spicy as in nutmeg or clove. Vanilla beans from Uganda exhibit very similar flavor characteristics to Madagascar Bourbon but have more of chocolate note. The vanilla beans from the regions discussed above all originate from the same genus of orchid, Vanilla Planifolia Andrews. The vanilla grown in Tahiti is from a different genus, Vanilla Tahitensis Moore and is distinctly different from the other regions. It has a flowery, fruity, anisic, smooth flavor. The vanilla found in India is often a mix of the two different geneses and exhibits a somewhat sweet, slightly fruity, woody, flavor profile. Like India, the farmers in Papua New Guinea (PNG) have planted the two varieties of vanilla beans together and don t separate them at harvest. Their quality is on the low side but the pricing is also lower than other regions. It has a thin slightly fruity, flavor profile. One note of caution, unfortunately there are suppliers out there selling these PNG beans as true Tahitian type when their flavor profile is not the same as a true Tahitian. Vanilla is an application driven product and usage and the type of vanilla best suited depends greatly on the finished product and its composition as well as the processing conditions. Each variety of vanilla, or blends of the vanillas from 8

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10 CALL YOUR NICRA SUPPLIER MEMBERS FIRST different regions, will react differently according to product components. One important note, it is best to allow the vanilla ice cream/gelato to sit for hours after freezing before tasting. The vanilla strength and profile will develop over this period of time to its true potential. If you do not let your product sit that long before serving an increased usage rate may be required. In frozen desserts, the percentage of butterfat, overrun, egg yolks, whey as well as the type of stabilizers or emulsifiers used are key factors for determining the best vanilla. The butterfat percentage, eggs and whey as well as some stabilizers and emulsifiers can have a masking effect on vanilla. A 100 percent Madagascar Bourbon vanilla is usually recommended for frozen desserts containing from five to twelve percent butterfat. With the lower fat percentage, the full bodied, smooth and creamy flavor of the Madagascar Bourbon vanilla provides a high quality flavor profile in the ice cream. Mexican vanilla can also be incorporated very successfully with these products. Ice creams containing above thirteen to fourteen percent butterfat present a different issue. The high butterfat percentage has a tendency to mask the vanilla flavor so a blend of Madagascar Bourbon and Indonesian vanilla is recommended. Although the Indonesian is slightly harsher it helps cut through the masking effect of the high fat and will deliver an initial vanilla taste at the front of the mouth with the smooth and creamy Madagascar Bourbon carrying through to the back of the mouth. Although its primary use is in vanilla ice cream, vanilla is also used extensively to enhance other flavors as well. It deepens chocolate notes and highlights fruit flavors. Additionally, it will smooth out citrus flavors. In most cases, the Madagascar Bourbon vanilla works best in these applications although the Tahitian works extremely well with fruit flavors. When you are using vanilla to enhance other flavors it is recommended to add the vanilla at one half of your normal usage rate for vanilla ice cream. A high quality Pure Vanilla should be the backbone of your product line as it can be used in every product. Vanilla is the most popular flavor sold and it is the one on which your customers will base their assessment on the quality of your products. The vanilla you select to use in your ice cream or gelato should be determined by which vanilla works best in your mix, not determined solely by cost. Vanilla will typically add less then 7 cents towards the overall cost per quart of your product. It is important to design the vanilla to your product, not your product around the vanilla. Demand the best and accept nothing less. Please contact your NICRA vanilla supplier members first to see how these different vanillas can help you differentiate your product. NICRA PARTNERS WITH HEARTLAND PAYMENT SYSTEMS National Ice Cream Retailers Association welcomes Heartland Payment Systems as the partner to its preferred provider program. Heartland can help you manage your electronic payments processing services more efficiently and cost-effectively. The cost of card processing is a sizable and growing expense as more and more customers use credit/debit/prepaid cards instead of cash to pay for their purchases. As a NICRA member who partners with Heartland, you ll have confidence in your card transactions and will benefit from: A consultative business partner who can help you navigate the complexity of managing your card acceptance The highest level of local/personalized service in the marketplace today that has company employees versus independent contractors Local Face-to-Face Relationship Managers and Servicing Managers who are knowledgeable about the industries we serve Excellent service with Help Desk available 24/7/365 Special NICRA members pricing which offers Interchange-Plus Pricing with no surcharging of Interchange and discloses all costs and fees Offers three (3) year rate guarantee Offers Technology products designed specifically for your business Offers online access to your account including detailed information regarding transactions, batches, ACH deposits, charge backs and month-end statements Heartland is the founding supporter of The Merchant Bill of Rights, a public advocacy initiative that educates merchants about fair credit/debit/prepaid card processing practices. Visit for more information. Interested in saving time and money on your card processing services in addition to partnering with a reputable company with local sales and service? Call Kristy Preuss at x 1781 and mention promo code USNICRA for a free no obligation quote. Make Your Plans NOW to Attend NICRA s 77th Annual Meeting November 10-13, 2010 Millennium Maxwell House Hotel Nashville, Tennessee 10

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12 CALL YOUR NICRA SUPPLIER MEMBERS FIRST The Next Generation of Business Planning Starting a small business requires extensive research and planning. Planning is an ongoing necessity because the environment in which your small business operates continually changes. New opportunities and challenges will arise that are different than those assessed during the start-up stage. Your initial financial projections may be literally and figuratively on the money or trending in a different and unexpected direction. Here are some planning tips to help keep your small business on track for long-term growth: Revisit your business plan. Your business plan shouldn t become a trophy of your start-up success. Refer to it every quarter or six months to match estimates with current realities. Update your plan as needed with new or modified contingencies, and adjusted time frames for key milestones such as expansions or new product/service lines. Watch those numbers. Financial statements provide a window into the health of your business. Project cash flow several months into the future based on reasonable expectations for sales and income, customer demand, regular payments (e.g. loans and rent), and other factors. By comparing actual cash flow to projections, you can spot opportunities to improve performance. Watch your industry. In today s interconnected global economy, any change anywhere can have a ripple effect on any small business. The influences may be as far-reaching as a shift in demand for a certain commodity, or as local as a new stoplight near your store. Stay current with world and community events; study your sales records; and communicate with customers, suppliers, and colleagues. You ll be less susceptible to surprises, and better prepared to anticipate and capitalize on these changes. Develop relationships. Although growth usually implies investing in additional resources, there may be more cost-effective options better suited to your immediate and long-term needs. Building partnerships with other businesses in your field and specialty consultants can help stretch your capabilities. They may also call on you when they need help perhaps during a period when you have time or capacity to spare. small business mentoring and coaching. SCORE is a nonprofit association of more than 12,000 business experts who volunteer as mentors. SCORE offers free mentoring and low-cost workshops nationwide. Call 1-800/ for the SCORE office near you or visit online at NEW ACTIVE MEMBERS Bodacious Buckets, LLC th St., Unit #250 Ocean City, MD / Karen Booze John Booze 1 FC Goodnoe Farms P. O. Box 219 Newtown, PA / Colin Goodnoe Raymond Goodnoe Kendall Goodnoe 1 MP, D Bill Jenn 2122 Molly s Way San Antonio, TX / MP, WD, FD KaleidoScoops Ice Cream 1822 Winchester Rd., #B2 Huntsville, AL / Cathy H. Cooper 1 DD Melody Orchard Ice Cream & Bakery 102 Blevins Rd. Rogersville, TN / Fax: 423/ Don Messina 1 FD, II Invest in your staff. Because a growing business will demand more of your time, identify employees who can take on routine and management responsibilities. They ll relish the opportunity to grow personally and professionally, and you ll be free to focus on more important issues. An experienced, outside perspective can benefit any small business, contact America s free and confidential source of Panther Investments 9033 Kenilworth Houston, TX / Fax: 713/ Zazar Jilani FD, YD, SS, GG FC, II, O 12

13 CALL YOUR NICRA SUPPLIER MEMBERS FIRST Powersports X, Inc State Route 26 Vestal, NY / Fax: 607/ Christy Everitt Joseph Sephton 1 DD, YD, SS, GG, FC, II Scooptacular P. O. Box 1085 Laveen, AZ / Fax: 602/ Nindi Wadhwa Carissa Wadhwa I DD NEW SUPPLIER MEMBER Hammons Products Co 105 Hammons Dr. Stockton, MO / Fax: 417/ Dave Steinmuller David Hammons Frances Bransetter American black walnuts Since 1918 Leading dairy, ice cream and frozen dessert manufacturers have depended on Oringer for the finest quality ingredients. Bases Fruits Variegates Flavor Systems Syrups and Toppings Hands on Dipping & Making Sundaes, Banana Splits, etc. An excerpt from NICRA s 2009 convention Saturday morning seminar, given by Nanette Frey, Frey s Tasty Treat, East Amherst, N.Y. and Mary Leopold, Leopold s Ice Cream, Savannah, Ga: Whether you are planning a menu board for the first time or reviewing your menu items for the upcoming season, there are some important points to consider. It should go without saying, always use the best ingredients. Quality ingredients are crucial to producing a quality product that will keep your customers coming back. Selecting your specific menu items should, whenever possible, identify your brand and store concept. Use your branding as much as possible in everything you do. Signature items can be fun, add to the uniqueness of your store and most importantly can add to your profit. If your menu board is existing, it s always recommended to evaluate what items are selling well and what items can be eliminated to make room for a new idea. A division of Concord Foods, Inc. 10 Minuteman Way, Brockton, MA Fax

14 CALL YOUR NICRA SUPPLIER MEMBERS FIRST Creating a recipe book can go a long way in ensuring consistency. Written recipe directions are an excellent resource for new employees and for those treats that are not made frequently. Adding pictures shows your employees what the treats should look like. A simple three ring binder with plastic sheet covers allow for changes and updates as needed. Recipe instructions should include dish size and scoop size. While some dishes provide their own portion control, it is imperative that employees are well-trained in pouring the sundae sizes that you are selling. For example, a 6 ounce pour of soft serve or 3 scoops, (like a snowman) of ice cream can make a regular (medium) sundae. Once your employees have that basic down, they are on their way to making great sundaes from the traditional hot fudge to a strawberry sundae to a signature item, such as a peanut butter cup sundae or brownie hot fudge. Employees should be reminded that over pouring a treat makes for messy, sloppy and inconsistent treats that can result in customer dissatisfaction. (Example: too much ice cream and not enough topping or too much topping causing a treat to spill over the dish.) And of course, continual over pouring of treats can affect your bottom line. As well, under pouring a treat is a poor value for the customer, making them less likely to return; again affecting your bottom line. Achieving consistent treats can be made easier by having user friendly ladles, pump dispensers, and whip cream dispensers. An easy way to dispense whip cream is to think of a Santa beard. Shave the whip cream in an up & down motion around the ice cream. Avoid going in a circular motion giving the whip cream a rope-like look. Decorated waffle cones are a great up sell and your customers will love them. Simply dip the waffle cone in enrobing chocolate, (available from NICRA suppliers!), and roll in sprinkles. Be sure to display prominently for that visual appetite of eating with your eyes. Banana Splits are a classic treat made the traditional way or you can add variations to it for a signature treat. The traditional Banana Split is a scoop of vanilla, chocolate, and strawberry ice cream sitting next to each other in a banana boat. Pour pineapple topping over the vanilla, chocolate syrup over the chocolate, and strawberries over the strawberry ice cream. A banana sliced long ways ( the split ) is placed on each side and then whip cream across the top. Add nuts for an additional charge. Make an upside down banana split, by using all the traditional ingredients, except placing them in a quart container and slicing the banana in round circles on the top and cover with whip cream. You might want to serve that one with 2 spoons. Speaking of bananas, make any sundae, a monkey sundae by adding banana slices COMMITTEE MEMBERS Executive Committee President: Bob Turner, Chairman, Dairy Corner Urbana, Ohio President Elect: Lynn Dudek, Ruth Ann s Ice Cream North Muskegon, Michigan Vice President: Dan Messer, Eskamoe s Frozen Custard & More, Monroe Louisiana Secretary/Treasurer: David Zimmermann, Royal Scoop Ice Cream, Bonita Springs, Florida Secretary/Treasurer Elect: Nanette Frey, Frey s Tasty Treat, Inc., East Amherst, New York Immediate Past President: Vince Giordano, Sno Top, Manlius, New York Supplier President, Margaret Anderson, Taylor Freezer of New England, Norwood, Massachusetts Executive Director, Lynda Utterback Elk Grove Village, Illinois Nominating Committee Vince Giordano, Chairman, Sno Top, Manlius, New York Bob Turner, Chairman, Dairy Corner Urbana, Ohio Lynn Dudek, Ruth Ann s Ice Cream North Muskegon, Michigan Dan Messer, Dan Messer, Eskamoe s Frozen Custard & More, Monroe Louisiana David Zimmermann, Royal Scoop Ice Cream Bonita Springs, Florida Cliff Freund, Cliff s Dairy Maid, Blairstown, New Jersey Charles Page, Page Dairy Mart, Pittsburgh, Pennsylvania Membership Committee Dan Messer, Chairman, Eskamoe s Frozen Custard & More, Monroe Louisiana Margaret Anderson, Taylor Freezer of New England, Norwood, Massachusetts Bob Turner, Dairy Corner Urbana, Ohio Jim Ross, Flat Pennies Ice Cream, Bay City, Wisconsin Jeff Myers, Double Dip, Lebanon, Ohio David Zimmermann, Royal Scoop Ice Cream, Bonita Springs, Florida Pete Freund, Cliff s Dairy Maid Ledgewood, New Jersey Ice Cream Clinic Committee Mark Leichtman, Chairman, Berzaci Manufactruing Kearneysville, West Virginia Cliff Freund, Cliff s Dairy Maid, Good Luck & Have a Great Season! Blairstown, New Jersey 14

15 CALL YOUR NICRA SUPPLIER MEMBERS FIRST Jay Rentschler, Upstate Farms Cooperative, Inc. Buffalo, New York Jim Mitchell, Woodside Farm Creamery Hockessin, Delaware Lynn Dudek, Ruth Ann s Ice Cream North Muskegon, Michigan Rod Oringer, Oringer div. Concord Foods, Brockton, Massachusetts Juergen Kloo, Joy Cone Company Hermitage, Pennsylvania Dan Messer, Eskamoe s Frozen Custard & More Monroe, Louisiana Pete Freund, Cliff s Dairy Maid Ledgewood, New Jersey David Zimmermann, Royal Scoop Ice Cream Bonita Springs, Florida Scholarship Committee Cliff Freund, Chairman, Cliff s Dairy Maid Blairstown, New Jersey Vince Giordano, Sno Top, Manlius, New York Bob Turner, Dairy Corner, Urbana, Ohio Nanette Frey, Frey s Tasty Treat, Inc. East Amherst, New York Juergen Kloo, Joy Cone Company Hermitage, Pennsylvania Rick Dietsch, Dietsch Brothers, Inc. Findlay, Ohio Web Site Committee Bob Turner, Dairy Corner, Urbana, Ohio Convention Committee Lynn Dudek, Chairperson, Ruth Ann s Ice Cream North Muskegon, Michigan Dan Messer, Eskamoe s Frozen Custard & More Monroe, Louisiana David Zimmermann, Royal Scoop Ice Cream, Bonita Springs, Florida Forrest Mock Committee Bob Turner, Dairy Corner Urbana, Ohio Vince Giordano, Sno Top Manlius, New York Jim Mitchell, Woodside Farm Creamery Hockessin, Delaware Lynda Utterback, The National Dipper Elk Grove Village, Illinois Make Your Plans NOW to Attend NICRA s 77th Annual Meeting - November 10-13, 2010 Millennium Maxwell House Hotel - Nashville, Tennessee Subscribe to The National Dipper The only magazine that keeps you up-to-date in the retail frozen dessert industry. Regular columns include: New Products Industry News Calendar of Events Classified Special features include: Equipment Reviews Management Articles Association Events Employee Training Promotions Annual Source Book Also Available: Dipping Tips Training Posters Manuals for Costing Products Employee Training Posters Point of Sale Posters Magazine Binders Call or write for a subscription today! 1028 West Devon Avenue Elk Grove Village, IL Phone: (847) Fax: (847) lynda@nationaldipper.com Subscribe on-line at:

16 2010 NICRA OFFICERS President Bob Turner, Dairy Corner, Urbana, Ohio President Elect Lynn Dudek, Ruth Ann s, No. Muskegon, Michigan Vice President Dan Messer, Eskamoe s Frozen Custard, Monroe, La. Secretary/Treasurer David Zimmermann, Royal Ice Cream, Bonita Springs, Fla. Secretary/Treasurer Elect Nanette Frey, Frey s Tasty Treat, East Amherst, N. Y. Immediate Past President Vince Giordano, Sno Top, Manlius, New York Executive Director Lynda Utterback, Elk Grove Village, Illinois 2010 BOARD OF DIRECTORS Terms Ending Annual Meeting 2010 Mary Leopold, Leopold s Ice Cream Savannah, Georgia Neil McWilliams, Spring Dipper Mammoth Spring, Arkansas Jeff Myers, The Double Dip Lebanon, Ohio Charles Page, Page Dairy Mart Pittsburgh, Penn. Kasia Wilk, Lucks Food Decorating Tacoma, WA Terms Ending Annual Meeting 2011 Terry Michels, Queen City Creamery & Deli, LLC Cumberland, Maryland Rod Oringer, Concord Foods Brockton, Massachusetts Rick Pizzi, Pizzi Farm Ice Cream Waltham, Massachusetts Jim Ross, Flat Pennies Ice Cream Bay City, Wisconsin Roberta Rudolph, Custard Cone Roscoe, Illinois Terms Ending Annual Meeting 2012 Carl Chaney, Chaney s Dairy Barn Bowling Green, Kentucky Cliff Freund, Cliff s Dairy Maid Ledgewood, New Jersey Juergen Kloo, Joy Cone Co. Hermitage, Pennsylvania John Pitchford, JP s Custard Cart, Albuquerque, New Mexico Joe Venuti, Bedford Farms Ice Cream Bedford, Massachusetts Secretary/Treasurer Mary Kircher, Dingman s Dairy, Paterson, New Jersey Chairman Rich Draper, Ice Cream Club, Inc., Boynton Beach, Fla. MISSION STATEMENT FOR NICRA The mission of the National Ice Cream Retailers Association (NICRA), a non-profit trade association, is to be the leader in the frozen dessert industry that others look to for help, support and education. NICRA will promote business growth and development throughout the industry. VISION OF THE ASSOCIATION NICRA will associate with similar associations dedicated to the same interests. NICRA will facilitate communication and education that both newcomers and veterans in the industry desire to be successful. NICRA will maintain a feeling of family within the association as it grows, and be dedicated to responsibly managing the association while maximizing value to the members. NONDISCRIMINATION POLICY NICRA is committed to a policy of nondiscrimination in all of its endeavors. To that end, NICRA shall not tolerate any words or acts of discrimination, harassment or any inappropriate behavior in general against any person affiliated with NICRA, including its members and guests, with regard to race, sex, color, creed, religion, age, national origin, disability, marital status or sexual orientation. This Bulletin is published by: National Ice Cream Retailers Association 1028 West Devon Avenue Elk Grove Village, IL / Fax: 847/ info@nicra.org - Web: Bob Turner, Chairman Publications Committee Lynda Utterback, Editor 2009 National Ice Cream Retailers Association Vol. 31, No. 4 This issue of the NICRA Bulletin is now available online at Click on the Members Only button and enter your Username and Password. If you cannot find your Username and Password, call the NICRA office at or send an to info@ nicra.org requesting the information SUPPLIER OFFICERS President Margaret Anderson, Taylor Freezer of New England Norwood, Massachusetts Vice President Tom Zak, Concord Foods, Brockton, Massachusetts 16