National Ice Cream Retailers Association

Transcription

1 JULY $20.00 National Ice Cream Retailers Association NICRA SUPPLIER SPOTLIGHT UNEXPECTED EXPENSES by Rich Draper The Ice Cream Club How many times have you suffered the expense of an unexpected freezer, air conditioner or hot water heater replacement. These so called non recurring expenses have a way of happening all too often and Murphy s law has them happening on a Friday before a holiday weekend. What can you do to minimize these expenses and occurrences? Expect that you will need to replace certain items and budget for them. If you set up a reserve account for the anticipated replacement of key equipment and building components, it will lesson the sting of these expenditures. You need to set up a list of your freezers, air conditioner, furniture, cabinets, and roof / painting / driveway (if you own your property). Each component will have a useful life. For example, if you purchase a commercial storage freezer for $3,000 with an expected life of 10 years, and you estimate it will cost $4, to replace it in 10 years, and you project that you will earn 5% on your money, you need to fund your reserve account with $302.87/year or $25.24 per month to have the $4,000 to replace the freezer. I doubt that many store owners are doing this. I know we didn t when we opened our retail store. But time has taught us that these expenses are real and recurring and need to be dealt with. The discipline of saving for replacement allows for adequate funds when the replacement is needed. Adherence to proper maintenance can extend the life of the equipment and building components. Having a qualified refrigeration company service your equipment on a quarterly or semi annual basis will extend the life of your equipment and minimize untimely breakdowns. Performing basic building maintenance activities such as painting and resurfacing will extend the life of your building components. If you look back over the years and calculate your total equipment replacement and emergency repair invoices, you will see a pattern. You may have gone a few years without a major expense or you may have had a wave of recent expenses. Over the long haul, they tend to average out. For an ice cream shop that does not have production equipment, my estimate is that you need to reserve approximately per month. If you are producing ice cream and/or own your property, you will need to increase this number. Your reserve contribution will come close to the depreciation you figure on your income statement. Even though depreciation is a non cash expense on your income statement, your equipment really is depreciating and you are incurring these costs even if you are not writing a check every month for depreciation. Setting up a reserve account and funding it will give you the peace of mind that you have the money for your replacements and major repairs. Regular service will extend the life of your equipment and prevent breakdowns. There is a reason larger companies replace equipment even when it is still working. They have learned the hard way how much emergency replacements and repairs can cost versus planned replacements. Understanding, accepting and planning for these costs will minimize them over the long haul. CONVENTION DEADLINES Scholarship Application Deadline - September 4, 2006 Early Registration Deadline - September 15, 2006 Ice Cream Clinic Registration - September 22, 2006 Best Flavor Contests Registration - September 22, 2006 Ship Ice Cream Clinic Samples - October 2, 3, 4, 2006 Cut off Date for Hotel Reservations - October 6, 2006 Ship Best Flavor Samples - October 9, 10, 11, 2006 Make Your Plans Now to Attend NICRA s 73rd Annual Meeting Hilton DeSoto Savannah, Georgia $139 Room Rate Call November 8-11, 2006

2 2006 SAVANNAH CONVENTION SCHEDULE - HUMAN RESOURCES THEME Three years ago the subject of NICRA having a theme for the seminars presented at the Annual Meeting was discussed during a NICRA Board meeting. A theme would give the convention a focus for the attendees. Each breakout session would have a workshop dedicated to that theme. This would enable an attendee who wishes to focus on a particular aspect the opportunity to do so. The NICRA Board approved this suggestion and the 73rd Annual Meeting and Convention will have a Human Resources theme. Our keynote speakers will address human resource issues, Eric Chester discussing Generation Y and Dr. Sue Hefle discussing how employees can deal with allergen issues. All Human Resource workshops will have an (HR) denoted next to the workshop title on the convention schedule. NICRA will still have workshops that focus on marketing and day to day operations but the focus this year will be on human resources. On behalf of the convention committee we hope everyone enjoys the convention and we look forward to your feedback in order to continue providing an enjoyable and educational convention. Convention Committee Members are Mark Leichtman, Convention Chairman, MaggieMoo s International; Cliff Freund, Cliff s Dairy Maid; Jim Mitchell, Woodside Farm Creamery and Vince Giordano, Sno Top. Here is the preliminary seminar schedule. Seminars are subject to change due to the availability of speakers. Tuesday, November 7, :00 AM - 3:00 PM Executive Committee Meeting Noon Executive Committee Lunch 4:00 PM - 10:00 PM Membership Committee Meeting 5:30 PM Membership Committee Dinner Wednesday, November 8, :00 AM - 1:00 PM Board of Directors Meeting Noon - 1:00 PM Board of Directors Lunch Noon - 5:00 PM Registration Noon - 5:00 PM Suppliers Setup Exhibits 1:30 PM - 5:30 PM Convention Kick Off Program Industry Experts Answer Your Questions on Opening a Successful Ice Cream Business Moderator: George Lochhead, Lochhead Mfg. Co. 1:30 PM - 2:00 PM Realistic Cost Analysis & Financial Forecasting to Open a Profitable Store Malcolm Stogo, Malcolm Stogo Associates 2:00 PM - 2:30 PM Location, Location, Location, Picking the Right One Kelly Larson, Skoops 2:30 PM - 2:45 PM Coffee Break 2:45 PM - 3:15 PM Should You Make Your Own Ice Cream Versus Buying Bulk Ice Cream? A Cost and Labor Analysis Pete Freund, Cliff s Dairy Maid Rich Draper, The Ice Cream Club 2 NICRA July 2006

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4 3:15 PM - 3:45 PM Menu Items - Should You Serve Soft Serve, Frozen Custard, Gelato? Mary Kircher, Dingman s Dairy Hank Sweeney, Classic Mix Partners 3:45 PM - 4:15 PM Great Marketing and Promotion Ideas for Your Success Giovanni & Itzel Bruno, Lita s Divine Creamery 4:15 PM 4:30 PM Break 4:30 PM - 5:00 PM Hiring the Exceptional Employees the First Time Katie Dix, Capannari s Ice Cream 5:00 PM - 5:30 PM Question & Answer Session with Industry Experts 6:00 PM - 7:00 PM NICRA Past Presidents Reception & Cash Bar 7:00 PM - 8:15 PM Welcome Dinner (Ticket Required) 8:30 PM - 10:00 PM Best New Flavor Contest - Exhibits Open - Cash Bar Thursday, November 9, :00 AM 10 Minute Officer & Board of Directors Meeting 7:15 AM - 7:45 AM First Timers Meeting Jay Rentschler, Upstate Farms Janet Mitchell, Woodside Creamery Lisa Sorrentino, Anderson s Frozen Custard Beckie Jacobs, Serendipity Ice Cream 7:30 AM - 4:00 PM Registration Open 8:00 AM - 8:45 AM Opening Breakfast 9:00 AM - 5:00 PM Exhibits Open 9:00 AM - 10:30 AM Keynote Speaker Eric Chester Generation Why (HR) 10:35 AM - 11:55 AM Coffee Break Visit Supplier Exhibit Room - Win NICRA Bucks 4 NICRA July 2006

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6 Noon - 12:45 PM Luncheon (Ticket Required) 1:00 PM - 1:45 PM Best Nut Flavor Contest 1:50 PM - 3:00 PM Promotion of the Year Presentations Lynda Utterback, The National Dipper, Moderator 3:05 PM - 3:20 PM Coffee Break 3:20 PM 4:20 PM Concurrent Sessions Having a Great Employee Handbook (HR) Peggy Gifford, Gifford s Ice Cream Carol Goldsmith, Gifford s Ice Cream Ryan Burley, The Franklin Fountain, Moderator What s Hot and What s Not; Sharing Ideas Tom Zak, Concord Foods Margaret Anderson, Taylor Freezer of New England George Armenta, Lilar Corp./Dippin Flavors Gerry Kraus, Kraus & Co. Inc. Juergen Kloo, Joy Cone Co. Vince Giordano, Sno Top, Moderator A Financial Marketing Plan to Help You Budget for Your Charitable Contributions Rhodney & Sharon Honeycutt, I.C.E. of America Jeff Meyers, The Double Dip, Moderator 4:30 PM - 5:30 PM Concurrent Sessions A Win, Win Situation, Successfully Managing Fundraisers Duane Button, Buttonwood Farms Rick Davis, Ashby s Sterling Ice Cream Henry Gentry, Henry s Homemade, Moderator Cake Decorating 101 Kasia Wilk, Lucks Food Decorating John Watts, Bridger Ridge, Moderator Be Diligent, Avoid Employee Theft (HR) Jay Rentschler, Upstate Farms Karen Gagne, Karen s Kreamery Lynn Dudek, Moderator 6:00 PM Evening Reception & Dinner Dinner At 17 Hundred 90 Restaurant Friday, November 10 7:00 AM - 8:00 AM Supplier s Meeting 8:00 AM - 8:30 AM Continental Breakfast 8:15 AM 10 minute Officer & Board of Directors Meeting 8:45 AM - 10:15 AM Teach Your Employees How to Deal With Allergens in Your Stores Keynote Speaker Dr. Sue Hefle Ted Galloway, Classic Mix Partners, Moderator 9:00 AM - 9:00 PM Supplier Exhibits Open S toelting soft serve freezers and frozen drink dispensers are engineered to provide the fastest draw rates, and are built for ease of operation and cleaning. Maximize profit margins year after year with sales of soft serve ice cream, shakes, slushes, smoothies, and frozen cocktails. Stoelting freezers and dispensers offer many unique features, like: Patented Mix Inlet Regulators, IntelliTec Control, and an Energy Conservation Mode. In addition, we offer the strongest warranty in the industry. For more information, call or visit our website today. 10:15 AM - 10:45 AM Coffee Break Visit Supplier Exhibits 10:45 AM - 11:55 AM Concurrent Sessions Business Planning for Your Success Bill Meagher, Lakeside Creamery Ken Bethge, Maurer s Ice Cream, Moderator Successfully Negotiating Leases, Vendor Agreements, and Other Issues Mitch Jacobs, Serendipity Ice Cream Nels Anderson, Anderson s Frozen Custard, Moderator How to Recognize Sexual Harassment, How to Deal With It, How to Avoid It (HR) Holly Wildermuth, Anderson s Frozen Custard Pete Freund, Cliff s Dairy Maid Sandy Cagan, Simka s Sweets, Moderator 6 NICRA July 2006

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8 Noon - 12:45 PM Luncheon (Ticket Required) 12:45 PM 1:10 PM Professor Reviews Ice Cream Clinic 1:20 PM - 2:00 PM Ice Cream Clinic 2:15 PM - 3:15 PM First Timers - Get Your Questions Answered Randy & Lisa Brown, Banana Split, Inc. Todd McDaniel, Bill Mack s Ice Cream Jim Marmion, Advanced Gourmet Equipment & Design Janet Mitchell, Woodside Farm Creamery, Moderator Training your Employees to Do What you Want (HR) Lisa Sorrentino, Anderson s Frozen Custard Katie Dix, Capannari s Ice Cream The Science of Ice Cream - Make a Better Product Ray Sheehan, Avondale Dairy Bar John Pascuito, H. C. Brill Rick Dietsch, Dietsch Brothers, Moderator 3:15 PM - 3:45 PM Coffee Break 3:45 PM - 5:00 PM How to Schedule Employees Properly and Get the Greatest Return from the Hourly Rate You Pay Employees Mary Humphreys-Goldenthal Peggy Gifford, Gifford s Ice Cream, Moderator Cake Decorating - Advanced 201 Making Great Novelties with Soft Serve Russ Hommedieu, Cold Molds Margaret Anderson, Taylor Freezer of New England Tom Zak, Concord Foods - Moderator 5:00 PM - 6:00 PM Dinner on Your Own 6:00 PM - 9:00 PM NICRA Supplier Party Bryce Thomson Scholarship Silent & Live Auctions Saturday, November 11, :00 AM - 8:00 AM Continental Breakfast 7:40 AM 10 Minute Officer & Board of Directors Meeting 8:00am - 10:00am Batch Freezer Maintenance Why is Sanitation Important? (HR) Equipment Maintenance Jim Mitchell, Woodside Farm Creamery, Moderator 8 NICRA July 2006

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10 10:00 AM - 10:15 AM Coffee Break 9:00 AM - 12 Noon Convention Round Table Finale Vince Giordano, Sno Top - Moderator 10:00 AM Leave for Optional Golf Tournament (Ticket Required) 12:45 PM - 3:30 PM Historic Downtown Trolley Tour (Ticket Required) 6:30 PM Cocktail Party 7:00 PM - 10:00 PM Awards Banquet Make Your Plans Now to Attend NICRA s 73rd Annual Meeting Hilton DeSoto Savannah, Georgia $139 Room Rate Call November 8-11, 2006 NICRA ACTIVE MEMBER SPOTLIGHT THE BANANA SPLIT by Randy & Lisa Brown Aurora, Illinois Hi, we are Randy and Lisa Brown, of Aurora, Illinois. We are the President and Secretary/Treasurer of Banana Split Inc., an ice cream store that features chocolate, vanilla and strawberry soft serve that has been in existence since We are currently in our 24th season as an independent ice cream store. We are the Illinois Ambassadors for Great Lakes Ice Cream and Fast Food Association, members of the National Ice Cream Retailers Association, Illinois Restaurant Association, National Restaurant Association, National Federation of Independent Business and The Greater Aurora Chamber of Commerce. In 1976, Randy began his ice cream career at the age of 17, working part time at the local Dairy Queen. Randy was often left in charge and soon was noticed by the district supervisor, Paul Steinwart. Paul s boss, Sherb Noble, was one of the originators of Dairy Queen. At the age of 19, Randy was given an opportunity to run his own store, providing he met several conditions, which included that he continue his education at the local community college and that Paul s wife, Carol, be hired to assist him for his first year. Randy, never gave much thought about being an ice cream connoisseur because he was always going to be a fireman. My story would begin by saying I married into the ice cream life. For our first two married years, we worked side by side running the daily operations of the Dairy Queen. This was truly a great experience and opportunity yet it came with a steep price. The organization that we were associated with was working on a year to year contract and had certain requirements and restrictions. Our title was owner-operator. We didn t own the business, nor the building just the contents of the stock. We loved what we did; we just didn t like the fact that someone else was reaping the majority of the rewards. So, being very young (23 and 20) and having no children at the time, the long hours never seemed to matter; we decided to make the bold move and venture out on our own. With our parents professional guidance and financial assistance we severed the D.Q. ties. And as the saying goes, the rest is history. Our tiny (less than a 1,000 square feet) seasonal, (late February until mid October) walk- up store is located in a residential neighborhood that is across from a city park that 10 NICRA July 2006

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12 has 2 minor league baseball fields and a playground. We have two grade schools, and a Jr. High school within a five block radius. We knew in order to compete with the three Dairy Queens all within a few miles of our store, we had to make customer service our number one priority and offer more than the basic vanilla soft serve. We offer five soft serve flavors daily; Vanilla, Chocolate, Strawberry, Chocolate-Vanilla Twist and Strawberry- Vanilla Twist. Our signature product of course is the banana split. We offer it in three sizes, small, large and the groaner. All of our splits are made the old fashioned way: chocolate, vanilla and strawberry ice cream, a sliced banana, topped with chocolate syrup, crushed pineapple, strawberry topping, whipped topping, nuts and three cherries. (We will, of course, accommodate any customer s request and change the item to their specifications.) Our number one item is our small flurry. We offer a wide variety of ice cream treats and novelties. All of our menu items, but one (Italian ice) are made on the premises. Our other menu items include: cups, cones (including hand made waffle cones and bowls), shakes, malts, floats, sundaes, slushes, smoothies, cappuccinos, sodas and seven specialty sundaes. We have done the second store thing. And our word of advice is: do not believe that if you build it, they will come. We had our second store for five years. It was more than double the size of our original location with inside seating; open year round and had a limited food menu. The only good things that came out of that experience was meeting some really great customers and hiring some excellent employees. The lessons we learned are: sometimes bigger is not always better, hold managers accountable, and owning certainly beats renting. It was one experience that we both agreed we would not entertain again until our son, Drew, graduates from high school. We firmly believed that with hard work and plenty of determination we would be able to live out the American Dream. We are proud to say; today we are living the dream. This dream has not been without a few nightmares or sleepless nights. We have had a neighbor try to put us out of business, the city wanted to close off our cul-de-sac, we ve had road construction last an entire season, (the project was only supposed to take 30 days,) only to have to deal with more construction problems the following year. As well as all the other day to day situations we all have been faced with. Yet, we have persevered. There is something special about being your own boss. Something that gives great satisfaction of seeing long lines on warm summer nights; knowing that these customers could be standing at any ice cream store, but they chose us. It is truly a sense of accomplishment. As our daughter, Ashley, says: Ice cream, it s who we are and what we do. You know, she is absolutely right. BUTTER PRICES May 26, Grade AA Butter saw no change, and finished at $ The weekly average was $ (2005 price was $ ) June 2, Grade AA Butter saw no change and finished at $ The weekly average was $ (2005 price was $ ) June 9, Grade AA Butter saw no change, to finish at $ The weekly average was $ (2005 price was $ ) June 16, Grade AA Butter was up 1/2 cent, to finish at $ The weekly average was $ (2005 price was $ ) June 23, Grade AA Butter saw no change to finish at $ The weekly average was $ (2005 price was $ ) Support prices for butter start at Butter prices are reported from the Chicago Mercantile Exchange every Friday. The Merc is considered a spot market for butter. Merc prices are important to dairy farmers because the value of the fat and fat differentials in raw milk are established from the prices quoted from the Exchange, and Merc prices are used in the BFP update. 12 NICRA July 2006

13 A DAY ON THE FARM Woodside Farm Creamery, Hockessin, Delaware, hosted a Day on the Farm on Saturday, June 3, The event was organized by The New Castle County Co-operative Extension from the University of Delaware. Four thousand visitors from around the state had a chance to tour the farm, see the milking operation and ice cream operation up close, visit 45 agriculture related exhibits and purchase fresh produce, home made pies and scrapple sandwiches. Exhibits included farm equipment, a live honey bee colony, composting information, woodland walks, hayrides through the fields and wool spinning and weaving demonstrations to name just a few. The Day on the Farm event was first organized seven years ago in an effort to educate the public on how agriculture provides their food, shelter and clothing. THANKS! The NICRA office received the following letter from a Bryce Thomson Scholarship Winner: I was fortunate enough to be one of the recipients of the Bryce Thomson scholarship this past year and am writing to thank NICRA for selecting me. The award has been a great help financially. I am very grateful for your assistance and generosity. Thank you again. Erin Clark, Employee The Front Porch, Spring Lake, Mich. NEW ACTIVE MEMBERS Blind George s Newsstand & Ice Cream, LLC P. O. Box 2048 Grants Pass, OR / Diann Gilbertson 1 D PJ s Ice Cream Shoppe 4989 Radford Ct. Dubuque, IA / Fax: 563/ Patti Millius Dean Millius Lincoln Hammerand 1 D, SS NEW SUPPLIER MEMBERS Ital-Tex Ice Cream Technologies 6101 Long Prairie Rd., Ste Flower Mound, TX Fax: 972/ Lori Glenn Vanessa Gross NICRA July

14 NIELSEN-MASSEY RECEIVES SUPERIOR RATING Nielsen-Massey Vanillas, purveyors of vanilla and fine flavorings, has once again received the Superior rating from The American Institute of Baking (AIB). For an impressive 16 years in a row, the company has received the prestigious AIB-Superior rating for its production of vanilla products and flavorings. The inspection involves a thorough review of the production facility covering operational methods and practices, food safety, pest control, cleaning and maintenance and quality documentation. This rating proves once again that Nielsen-Massey s customers can count on them for superior quality products each and every time, and demonstrates their commitment to the future success of their products. We are once again proud to receive the Superior rating for our facility. Our dedicated employees work diligently each day to make sure that our production facilities are of the highest quality and safety, says Craig Nielsen, CEO of the company. AIB International is a not-for-profit organization, committed to protecting the safety of the food supply chain and delivering high value technical and education programs. AIB provides yearly audits, rigorous independent inspections and training for baking and general food production industries worldwide. CONGRATULATIONS! Congratulations to Kelly Stone, Kelly s Kone Konnection, Hamden, Conn., on the birth of her beautiful baby boy, Nico Tayler, born May 8, Both mom and baby are doing fine. MAGGIEMOO S KICKS OFF SUMMER WITH CONTEST MaggieMoo s International is kicking off the start of summer with Fresh Star, a national contest for the taste buds. Beginning May 24 through September 15, customers can go online at and vote for their favorite MaggieMoo s Fresh Escape ice cream creation and be automatically registered to win prizes such as ipods and itunes gift cards. For those of you who will be experiencing the post- American Idol blues, here is another opportunity where your vote will decide the fate of the next up-and-coming star, said Jon Jameson, CEO of MaggieMoo s. That star just happens to be ice cream. The grand, first prize and runner-up prize winner drawings will be held September 15th. One grand prize winner will receive a video ipod, MaggieMoo s $100 gift card, $100 itunes gift card and a Fresh Star t-shirt; 10 first-place winners will receive an ipod Shuffle and a $50 gift card; and 100 runner-up winners will receive a $5 gift card and Fresh Star t-shirt. Each month during the contest, 10 winners will be chosen to receive a Fresh Star t-shirt and a $5 gift card. THE BUDDY SYSTEM EXPANDS INTERNATIONALLY The Buddy System, a food safety product for ice cream cones, recently expanded its sales to at least 40 new outlets in Saudi Arabia and South Africa, said Bob Sotile, president and CEO of the company. Between now and the end of June nearly 1,000 cases of the cone products will be shipped to new Carvel Ice Cream stores in Saudi Arabia and South Africa, providing those customers with the most significant protection available from germs and bacteria, Sotile said. Our U.S. sales are rising too, with the spring opening of seasonal ice cream parlors across the nation and new stores adding the cone buddies to their operations. Last year sales topped 30 million pieces and Sotile said international sales will help eclipse that mark with ease in NICRA July 2006

15 TRAVEL CHANNEL SHOOTS FEATURE ON LATROBE, PENNSYLVANIA BANANA SPLIT A production crew from the Travel Channel s Taste of America program was in Latrobe, Pennsylvania Wednesday, June 21st to film segments for an upcoming show about the popularity of the banana split which was created there in 1904 and first eaten by St. Vincent College students at Tassel s Pharmacy. For the first segment, host Mark DeCarlo joined Valley Dairy President Joe Ice Cream Joe Greubel at the downtown Latrobe Valley Dairy Restaurant and ice cream location at the corner of Jefferson and Chestnuts streets. DeCarlo interviewed Joe about the history of the banana split and learned how a classic banana split is made. Also interviewed were Carl Mattioli of the Latrobe Historical Society and Bill Strickler, son of the late Dr. Strickler, inventor of the banana split. Greubel is a third generation ice cream manufacturer and vendor who owns and operates 12 Valley Dairy Restaurants and Ice Cream shops throughout southwestern Pennsylvania. The second segment was filmed in The Shack snack bar area of the Robert S. Carey Student Center at St. Vincent College. Nearly two dozen students, who are banana split fans, participated in demonstrating their unique versions of the popular ice cream treat. Banana splits are popular with St. Vincent students and are featured at special events known as banana split bashes throughout the year. has talked about it to groups both locally and across the United States, noted St. Vincent College Public Relations Director Don Orlando. Valley Dairy and St. Vincent are delighted to welcome the Travel Channel to Latrobe and to assist them in the production of a show that we know will be entertaining and interesting. Latrobe is famous for many things and we are happy to help tell the story about this unique part of our early history. No air date has been announced for the show which will be available on most local cable systems. LAKELAND WELCOMES NEW CUSTOMER SERVICE MANAGER Lakeland Confectionary Specialties is pleased to welcome Beth Williams as its new customer service manager. Beth joins Lakeland with 20+ years in customer service and inside sales in the food industry. She has an excellent understanding of servicing and selling multiple food service product lines to customers. She can be reached at , ext Giulia Tanghetti remains a contact for your orders at Lakeland. Prior to Lakeland Giulia worked with Bindi Gelato for six years and brings a wealth of knowledge about gelato and ice cream. She can be reached at ext If there is one treat that almost all Americans love, it has to be ice cream, explained Travel Channel producer Ben Calvert. While there are many different and wonderful things to be made from ice cream, one of the most popular is the banana split. Known through the entire country and enjoyed by everybody, the banana split is truly an American classic. In 1904, the banana split was created in Latrobe by Dr. David Strickler, an apprentice pharmacist who enjoyed concocting new sundae creations at the Tassel Pharmacy where he was employed and later owned. One day, his experiment with the tropical banana, sliced down the middle for easier eating, gave way to a new soda fountain creation. Juxtaposing three scoops of different flavors of ice cream on the banana halves, he added three dollops of fruit syrups - chocolate, strawberry and pineapple - and the banana split was born. Dr. Strickler s creation was then served to local college students from St. Vincent College, the first Benedictine college in America, who loved it and went back to their homes across the United States and told everyone about the new creation. Mr. Greubel has been an enthusiastic supporter of Latrobe s unique role in the creation of the banana split and NICRA July

16 2006 NICRA OFFICERS President Rich Johnson, Tasty Time Ice Cream, Folsom, Calif. President Elect Mark Leichtman, MaggieMoo s Intl., Columbia, Md. Vice President Jim Mitchell, Woodside Farm Creamery, Hockessin, Del. Secretary/Treasurer Vince Giordano, Sno Top, Manlius, New York Secretary/Treasurer Elect Bob Turner, Dairy Corner, Urbana, Ohio Past President Steve Carberry, Carberry s Homemade, Merritt Island, Fla. Executive Director Lynda Utterback, Elk Grove Village, Illinois 2006 BOARD OF DIRECTORS Terms Ending Annual Meeting 2006 Cliff Freund, Cliff s Dairy Maid Ledgewood, New Jersey Karen Gagne, Karen s Kreamery, Surprise, Arizona Juergen Kloo, Joy Cone Co. Hermitage, Pennsylvania Bill Meagher, Lakeside Creamery Deep Creek Lake, Maryland Terms Ending Annual Meeting 2007 Lynn Dudek, Ruth Ann s No. Muskegon, Michigan Mary Humphreys-Goldenthal, Springer s Ice Cream Stone Harbor, New Jersey George Lochhead, Lochhead Mfg. Evergreen, Colorado Dick Warren, Four Seas Centerville, Massachusetts Terms Ending Annual Meeting 2008 Ken Bethge, Maurer s Ice Cream Shamokin, Pennsylvania Duane Button, Buttonwood Farm Griswold, Connecticut Rick Dietsch, Dietsch Brothers Findlay, Ohio Rod Oringer, Concord Foods Brockton, Massachusetts John Watts, Bridger Ridge Ice Cream Belgrade, Montana 2006 SUPPLIER OFFICERS President Jay Rentschler, Upstate Farms Co-op, Buffalo, New York Vice President Rich Draper, Ice Cream Club, Inc., Boynton Beach, Fla. Secretary/Treasurer Tom Zak, Concord Foods, Brockton, Massachusetts Chairman Margaret Anderson, Taylor Freezer of New England Norwood, Massachusetts 16 for I N I F TALIAN MPORTED ATURAL LAVORS GELATO SORBETO ICE CREAM Partial Listing Only: Hazelnut Paste, Pistachio Paste Italian Kiss, Tiramisu', Passion Fruit, Zabajone, Wild Berries, Coffee Cream... TORRONALBA FLAVORS B O UY NLINE HENRY S HOMEMADE HOLDS 8TH ANNUAL PAJAMA PARTY Henry s Homemade Ice Cream, Plano, Tex. held its 8th Annual Pajama Party on Saturday, June 17, 2006 from 7:00 p.m. to 9:00 p.m. Anyone wearing pajamas received one quart of free ice cream. Prizes were awarded for best slippers, best couple pajamas, best family pajamas, best children s pajamas, best pretty in pink pajamas, best robes. Judy Cordell, events coordinator for the Collin County Community College District Foundation, Inc. and a one year breast cancer survivor, coordinated the scooping efforts. Approximately 20 persons who have survived all types of cancer helped dish out the fun. Each has an amazing story of victory and hope. Tips went to the American Cancer Society. This Bulletin is published by: National Ice Cream Retailers Association 1028 West Devon Avenue Elk Grove Village, IL / Fax: 847/ info@nicra.org Web: Jim Mitchell, Chairman Publications Committee Lynda Utterback, Editor 2005 National Ice Cream Retailers Association Vol. 27, No. 7 Make Your Plans Now to Attend NICRA s 73rd Annual Meeting Hilton DeSoto Savannah, Georgia $139 Room Rate Call November 8-11, 2006 NICRA July 2006