National Ice Cream Retailers Association

Transcription

1 DECEMBER $15.00 National Ice Cream Retailers Association NICRA ANNOUNCES NEW VIDEO TRAINING PROGRAM The Officers and Board of Directors of NICRA are very excited to tell you that during the 84th Annual Convention recently held in Virginia Beach, Virginia, the National Ice Cream Retailers Association announced its new video training program produced by Steve Christensen, Scoop School. The program is FREE for NICRA members. To access the videos: Log onto the Members Only page of the NICRA web site Enter your username and password Click on the video content you wish to access Create an account, user, and password which can be used for all videos This only needs to be done the first time Click on the Buy Now button on the desired module At the check out page, enter the NICRA Member FREE coupon code virginia2017, Explore all of the video content You can also watch this six minute video explaining the process of accessing the program: This link is also on the NICRA Members Only Facebook page. The video program includes: Three Essential Elements to Frozen Dessert Success In this course, we cover the key elements to open and grow a successful ice cream or frozen dessert business: and it s not just about ice cream. Your retail location and the way your employees interact with your customers are just as important as the quality of your hot fudge topping. The three essential elements to retail ice cream success That your ice cream isn t the only factor in business success The importance of the Engagement of your Employees How the Customer reacts to your environment before they even get close to your ice cream. Hopefully, this overview of the industry will give you a better IN THIS ISSUE NICRA Announces New Video Training Program...1 Ice Cream Clinic Review...5 Butter Prices...6 Lemon Poppyseed Names Best New Flavor...7 NICRA Members Only Facebook Page...7 New Officers and Board Members Elected...7 Supplier Officers Elected...7 Queen City Creamery Wins Promotion Award...7 Mark Leichtman Named Person of the Year...8 Ten Students Win Scholarship Awards...8 New Supplier Member...9 Colorado Springs Site of 85th Annual Convention...9 New Active Members...10 Officers, Board Members and Supplier Officers...11 understanding of the fundamental principles that make ice cream and frozen dessert stores successful. There are many factors to business success, however, taking care of the Big Rocks can help start you on the road to your own successful ice cream retail location or the growth of your existing business. An Overview of Starting an Ice Cream Business Many people entering the foodservice industry for the first time are overwhelmed at the amount of planning, execution, work and monitoring that goes into the running of a successful business. In this video series we cover a step by step process as to how to start your frozen dessert business from your initial concept, through your opening and beyond. Tips to develop your initial concept and theme. Planning your business décor and feel Developing your menu and other potential food items Choosing your location and simple tips to make the right choice General business finance and planning How to hire and train your first crew Planning for your opening day and your eventual grand opening

2 New business marketing methods and when to execute them Following these simple and chronological steps will help you methodically build your concept and the other elements of your business and help you get off to a great start in the frozen dessert industry. Frozen Dessert Business Finance Essentials The two main reasons why small retail businesses fail are, 1) Poor Choice of Location and 2) Little or Poor financial management. Let s face it: We didn t get into the ice cream business to count cups and fill out profit and loss sheets. That being said, financial monitoring of our frozen dessert business is one of the essential elements in maintaining growth and detecting negative financial trends. In this module we have nearly 4 hours of video content looking at the following video topics. The General Need for Financial Monitoring What will it cost me to open a Retail Ice Cream Location SBA Loans and General Lending Practices Understanding Food Costs and Percentages Understanding Labor Costs and Percentages How to Lower your Food Cost Percentage How to Lower your Labor Cost Percentage Understanding your Break-Even Amount Profit and Loss Sheet Calculations Pricing your Menu Items and General Menu Rules We here at Scoop School know that the principles taught in these videos and the supporting attachments will help you monitor your business finances more effectively and subsequently be in a position to grow your own ice cream or frozen dessert business. Employee Hiring, Training and Motivation If you are in the retail or service business, you will know that your employees can be your greatest strength, or a significant weakness in operating and growing your business. Small business employers are increasingly frustrated with the level of care and commitment they are finding with their employees. Within these videos, slides and audio content, you will find valuable and real-world techniques and advice to turn your crew around from Hopeless to Hero s How well-trained employees can equal money in your bank account Where to find good employees & how many should you have on the roster Your application and how you can design/distribute it to get the best potential The Interview and must do techniques to get the best applicants Your initial training & topics you must cover to create a solid Opening your business with a soft opening, grand openings and recurring promotions How to conduct ongoing training sessions to keep your employees engaged Emotional ownership principles & how your employees can be invested in your business How to reward and motivate your employees through programs and promotions Building an engaging and uplifting business culture All of these principles combined will not only create the framework for super employees, but will free you up to grow your business and enjoy the process engaging with your employees and your customers. Batch Freezing and Scooped Ice Cream Fundamentals The Batch freezer is the most versatile piece of ice cream equipment known to man. It can make a wide variety of products from water based items, all the way through to premium ice cream and everything in between. However, there are some tips and tricks of the trade to ensure that you keep your batch freezer running in tip top condition for years, and making your product to be the best it can be for your customers. The Versatility of products that you can make in a Batch Freezer The design elements, features and benefits of a batch freezer. The process of assembly, cleaning and sanitizing your batch freezer The principle of overrun and your minimum and maximum batch sizes Prepping for your production days and how to increase production through efficient planning. Running water based and nondairy products through your batch freezer Running cream based products such as gelato & premium ice cream through your batch freezer. Variegation or ribboning your extracted ice cream or dessert & adding particulates for mouth feel. Blast freezing versus regular freezing & storage. Frozen storage, tempering and displaying your frozen desserts. We know you will gain an extraordinary amount of knowledge through this module and welcome your comment Foodborne Illness, Health Department and Food Safety The Center for Disease Control estimates that 48 million people a year are affected by food poisoning or foodborne illness. Out of those 48 million, over 128,000 are hospitalized and approx people die from food related illness. In this module we touch on the essentials of foodborne illness, health department regulations and general food safety. Foodborne Illness symptoms and causes Best prevention from bacterial, chemical and physical contaminations Teaching your employees good personal hygiene Working with your health department to open your ice cream business Ongoing health department monitoring and investigation of complaints 2

3 HACCP and what it means to your business. Developing cleaning schedules Teaching your crew systems and accountability With Health Department rules and regulations being so area specific, these topics will provide a great foundation to the general compliance and help you run a clean and well organized ice cream business. Frozen Dessert Business Policy and Procedures Having an effective policy and procedure manual is one of the foundational aspects of starting any business. That being said, are you covered legally as well as operationally? Is there Federal and State mandated content that you are neglecting to share with your crew? The content of your manual is as much for your employee s protection as it is for the business owners. Is this 10-video course module, we cover the foundational aspects of what should be in your manual and why. And how it can literally save your business from litigation The foundational need for a current and flexible Policy and Procedure manual and how it can be the 1 document that can guide your business through the ups and downs of employee issues. How to introduce the Policy and Procedure Manual with a positivity & goal oriented foundation rather than just a book of rules How to cover all of the federal, state, county and city statues that protect you as an employer and your employees. How to introduce, explain, police and reduce theft in the workplace. How to construct, explain and deliver clear and concise operational procedures on a daily, weekly and monthly schedule. Have your employees respect the hierarchy system of your business, follow through on assigned tasks and strive for a cohesive workplace between management and their subordinates. How to effectively distribute & update your policy manual and how to cover those events that you would never (ever) plan for. This module will put in place principles that will free you from the daily interruptions and distractions of dealing with employee issues and allow you to concentrate on working on your business rather than working in your business. 10 Steps to Prepare for the Upcoming Season One of the most common questions from ice cream business owners at the beginning of each year is What should I be doing to get ready for the season? In this course, we countdown some of the most important steps and practices to ensure a smooth and successful season opener. From your legal and technical updates, your equipment audits, employee issues and everything in between. Join us in the content to ensure the most successful start to your ice cream or frozen dessert season. How to review your legal and technical obligations before opening To review and reevaluate your last season s sales and identify trends Menu board reviewing and how to select what stays and what goes A review of your food cost pricing and how to refine and reduce costs Social media platform evaluations and how to get your customers engaged Employee training and motivation How to conduct an audit of your small wares and appliances How to plan for and conduct a launch party for the season Hosting 30 Promotions in 30 days The Headmaster at Scoop School recommends conducting at least 2 or 3 promotions a month to help boost sales, grow brand equity and create customer loyalty. What if you ramped that up to 1 promotion a day, or 30 promotions in 30 days? What would that look like? Is that even possible? In this session we cover the basics to ramp up your promotional activity and put the framework in place to drive more revenue through events and activities. The Natural Choice For Flavors TM Super-premium flavors for: Ice Cream Soft Serve Gelato Sorbet Custard Sherbet Frozen Yogurt No artificial ingredients No artificial taste GreenMountainFlavors.com *One-pint minimum order 3

4 The essential elements for a marketing calendar Identifying national, regional and local activities to promote Working with local community groups and organizations to hold events Identifying the return on your investment of time, efforts and money Identifying short term, medium and long term promotional opportunities Calculating the lifetime value of obtaining a new customer Planning and executing an effective event In this Super Session we show you how to fill a marketing calendar with as many National, Regional and Local promotional events as you would like. Also included is how to plan for these events, your ROI and many more tips to grow your business through easy and effective promotional activities Adding Specialty Shakes, Sundaes and More. Specialty menu items not only add flair to your menu but can be a significant source of revenue. Identifying trends in the foodservice market and in particular the frozen dessert segment is well worth your time and effort. Also, having items that your customers can share on social media also drives your brand equity and your sales dollars. How to make good choices when it comes to adding food to the menu Making and promoting popsicles and single serve items Making specialty shakes and frozen beverages to market to your customers Ice Cream sandwich creations that rock Large waffles and other baked treats to compliment your menu items Gaining ideas and inspiration from online sources and other concepts How to identify your market and your price point Having a strong core menu with a number of limited time offers and seasonal offerings can keep your customers engaged month after month. Conducting a Sensory Audit of your Business Why do some businesses have more engaged customers, and sell more products than others? It could be as simple as the color on the walls or the smells wafting through the air. This Super Session will teach business owners to capitalize on your customers sensory perceptions to increase their engagement in your business. Learning about the Organoleptic Experience and triggering as many of your customers senses at the same time creates a more vivid and memorable patronage. To better identify who exactly your competition is How to leverage your environment to capture your customers business Using your customers senses to have them have a memorable experience Using color and décor to bedazzle The power of your employee uniforms and the effect it has on your customers How to package your product and your menu effectively Using images on your menu boards and promotional material How to keep your customers senses firing In this very competitive marketplace of retail food and treat businesses, one way to stand out from the crowd is to have a truly unique environment. Frozen Dessert Marketing Essentials Before we jump head first in to the Marketing process, do we really have an understanding of What it is we are Marketing? Some would say that marketing our ice cream or frozen desserts would be our key focus, however this is only a small part of our overall marketing focus. Developing a solid and clear brand message is just as (if not more) important than your ice cream. I know what some of you are thinking right now I don t need to spend time or money branding. I only want 1 location Or I m not a chain that has money and time to spare The fact of the matter is, whether you think it or not, you already have a brand, and it is the perception that your customers already have about your business. This 10 lesson video series covers all aspects of the marketing process from how your packaging looks to how you respond to negative online reviews. Developing an Overall Marketing Strategy and calculating your Return on Investment for marketing activities. Understanding Marketing Terminology and how it applies to your marketing efforts. Focusing your concentrated efforts on Developing your Brand not necessarily your Products Developing your Marketing Calendar and achieving a balanced blend of events, celebrations and promotional activities. What role the business name plays in your customers perception & how to accentuate it through simple brand strategy. Developing and using an effective logo to enhance your brand presence. How the interior & exterior of your business can attract not only more customers but higher sales. How your packaging, product and menu items can be presented to maximize sales and compliment your marketing efforts. Building a social media presence and message that strengthens your business and increases sales, and what, when and where to post. How review-based sites such as Yelp, Foursquare & others can help you or hurt you and how to respond to both negative and positive posts. Marketing is one of the key factors in business growth year after year, and the contents of this video series will definitely give you a very firm foundation to launch your marketing programs with confidence. 4

5 ICE CREAM CLINIC REVIEW Each year, members of The National Ice Cream Retailers Association, who make their own ice cream, submit samples of their ice cream to a professor of dairy science, prior to the Annual Convention, to be analyzed and compared to ice cream standards. This year Dr. Tonya Schoenfuss, University of Minnesota, St. Paul, Minnesota analyzed samples of vanilla and strawberry ice cream submitted by members of the association. A total of 22 vanilla samples and 17 strawberry samples were submitted. The ice cream is scored, according to color, texture, taste, bacterial count, and many other factors. Blue Ribbons are awarded to those scoring the highest marks, then Red Ribbons, and White Ribbons. The following winners received their certificates at the Association s 84th Annual Convention, held November at the Founders Inn & Spa in Virginia Beach, Virginia. VANILLA ICE CREAM Blue Ribbons: Over The Top, Des Moines, IA Spring Dipper, Mammoth Spring, AR VANILLA ICE CREAM Red Ribbons: Andia s Homemade Ice Cream, Morrisville, NC Chaney s Dairy Barn, Bowling Green, KY Chocolate Shoppe Ice Cream, Madison, WI Daddy O Brien s Irish Pub Ice Cream, Duluth, GA The Ice Cream Club, Boynton Beach, FL (Vanilla Bean) Igloo Frozen Custard, Lafayette, IN 5

6 Karen s Creamery, Avondale, AZ Moomers Homemade Ice Cream, Traverse City, MI Sno Top, Ltd., Manlius, NY Over The Top, Des Moines, IA VANILLA ICE CREAM White Ribbons: Homestead Creamery, Wirtz,VA Stensland Family Farm, Sioux Falls, SD Sweet Temptations, Spring Lake, MI Sweet Temptations, Spring Lake, MI (Vanilla Bean) Chaney s Dairy Barn, Bowling Green, KY Chocolate Shoppe Ice Cream, Madison, WI Daddy O Brien s Irish Ice Cream Pub, Duluth, GA Homestead Creamery, Wirtz, VA The Ice Cream Club, Boynton Beach, FL Mercurio s Creamery, Pittsburgh, PA (Strawberry Gelato) Spring Dipper, Mammoth Spring, AR STRAWBERRY ICE CREAM White Ribbons: Karen s Kreamery, Avondale, AZ Over The Top, Des Moines, IA Serendipity Homemade Ice Cream, St. Louis, MO Stensland Family Farms, Sioux Falls, SD Next year the Ice Cream Clinic Review will examine vanilla, chocolate and dark chocolate ice cream. STRAWBERRY ICE CREAM Blue Ribbons: Over The Top, Des Moines, IA BUTTER PRICES November 3, 2017 Grade AA Butter finished at $ The weekly average was $ (2016 price was $1.8840) November 10, Grade AA Butter finished at $ The weekly average was $ (2016 price was $1.9355) November 17, 2017 Grade AA Butter finished at $ The weekly average was $ (2016 price was $2.0120) STRAWBERRY ICE CREAM Red Ribbons: November 22, 2017 Grade AA Butter finished at $ The weekly average was $ (2016 price was $ ) December 1, 2017 Grade AA Butter finished at $ The weekly average was $ (2016 price was $2.1615) 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. 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. 6

7 LEMON POPPYSEED ICE CREAM NAMED YOUR BEST NEW FLAVOR Lemon Poppyseed Ice Cream was named your best new flavor at the National Ice Cream Retailers Association Annual Meeting recently held at the Founders Inn & Spa in Virginia Beach, Virginia, November 7-9, Your Best New Flavor contest is held each year in conjunction with the Ice Cream Clinic Review at the annual meeting. The ice cream is formulated and produced by Chocolate Shoppe Ice Cream in Madison, Wisconsin. The company won the coveted First Place for its new flavor. A total of 40 new flavors were submitted by NICRA member companies. Each flavor is sampled by convention attendees and a vote is taken by ballot at the meeting. The winner was announced during the annual banquet at the end of the meeting. Yummies, Warsaw, New York took second place with Max Black PB Attack Ice Cream. Third place went to The Ice Cream Club, Boynton Beach, Florida for Mackinac Turtle Fudge Ice Cream. Honorable Mentions were given to Queen City Creamery, Cumberland, Maryland for Brown Sugar Bourbon Frozen Custard; Moomer s Homemade Ice Cream, Traverse City, Michigan for Honey Cornbread Ice Cream; and Homestead Creamery, Wirtz, Virginia for Grandma s Cookie Jar Ice Cream. NEW OFFICERS AND BOARD OF DIRECTORS ELECTED The National Ice Cream Retailers Association elected new Officers and Board Members at its 84th Annual Convention held November at the Founders Inn & Spa in Virginia Beach, Virginia. Elected as president of the association was Jill Curran, Kimball Farm, Westford, Massachusetts. David Deadman, Chocolate Shoppe Ice Cream, Madison, Wisconsin, was elected as president elect. George Xouris, Andia s Homemade Ice Cream, Morrisville, North Carolina was elected vice president. Jeff Shain, Shain s of Maine, Sanford, Maine was elected Secretary/Treasurer and Neil McWilliams, Spring Dipper, Mammoth Spring, Arkansas becomes immediate past president. Elected to the board of directors for three-year terms were: Valerie Hoffman, Yummies, Warsaw, NY; Sue Kloter, Kloter s Ice Cream Barn, Ellington, CT; Donnie Montgomery, Homestead Creamery, Wirtz, VA; Stan Sitton, Green Mountain Flavors, Oswego, IL; and Charlie Wilcox, Marianne s Ice Cream, Santa Cruz, CA. Terms will end with the November 2020 Annual Meeting. SUPPLIER OFFICERS ELECTED The National Ice Cream Retailers Suppliers Association elected new Officers at its 84 th Annual Meeting held November 7-9, 2017 at the Founders Inn & Spa, Virginia Beach, Virginia. Cherish Mathews, Forbes Chocolate, Broadview Heights, Ohio. was elected president; Kyle Cameron, Joy Cone Company, Hermitage, Pennsylvania was elected vice president and elected as secretary/treasurer was Stephanie Grow, ConAgra, Chicago, Illinois. George Dunlap, C. Nelson Mfg. Co., Inc. Oak Harbor, Ohio becomes chairman. QUEEN CITY CREAMERY WINS PROMOTION OF THE YEAR AWARD NICRA MEMBERS ONLY FACEBOOK PAGE NICRA now has a members only Facebook page, just for members to post photos and videos of your store, ask questions of fellow ice cream store owners, exchange ideas. Share promotions, get and give advice. It is quick and easy to sign up. Go to com/groups/ Tell us who you are and the name of your store and we will add you to the discussion. The Promotion of the Year Award was given to Rhiannon Morgret of Queen City Creamery, Cumberland, Maryland for her promotion to boost sales during slower months. The store sponsored cake decorating nights beginning in February and continuing through May. The event included a premade small cake, decorating suppliers to use and a glass of wine. Customers were charged $25 to participate. Each month had a different theme: February, Valentine s Day; March, St. Patrick s Day; Aril, Easter and May, Mother s Day. Participants were guided through a decorating lesson including basic piping. Originally the company set a limit of 16 people, but increased it to 30 because of the great response. 7

8 MARK LEICHTMAN IS THE FORREST MOCK PERSON OF THE YEAR Mark Leichtman was presented with the Forrest Mock Person of the Year award at NICRA s 84th Annual Convention in Virginia Beach, Virginia. The award is sponsored by The National Dipper Magazine and Lynda Utterback, publisher was at the convention to present the award. This is her speech. The first Forrest Mock Person of the Year Award went to Forrest Mock, for whom the award was named in For those of you who don t know, Forrest was the 28 th President of NICRA. He served on the Board of Directors for many years prior to being elected as President. In 1963, Forrest Mock became Executive Director of NICRA. He served in that role until 1980 when he retired. From all accounts he was a great Executive Director. of research and development, director of new store development and director of company store operations where he was instrumental in coordinating all marketing and operations projects relating to store operations for all locations. After leaving MaggieMoo s he worked for Berzaci and Aromitalia USA as account manager and new product manager. He currently works for Wegmens Food Market as a team leader, managing and directing employees in the bread and breakfast area. He joined NICRA in 1997 and went to his first convention in Chicago. Henry Gentry said, I never will forget it. I was at the airport waiting for transportation to the hotel and he drove up in a limo, rolled down the window and asked me if I was going to the NICRA meeting. Henry said yes, and he said jump in. They bonded immediately. They were both single at the time, and they both shared a love of fine women and fine wine. In 2002 he was elected to the Board of Directors of NICRA. During his second term on the Board he joined the Ice Cream Clinic Committee, eventually becoming chairman of that committee in Among his accomplishments on the Ice Cream Clinic Committee, he was instrumental in helping develop standards for chocolate, dark chocolate and strawberry ice cream, which the Association currently uses to judge our ice cream clinic samples. He helped streamline the entry forms for all of the ice cream contests and helped develop guidelines for shipping the ice cream samples. And he developed the Iron Scoop Contest where one of the rules is making noise and having fun is permitted and encouraged. In 2004 he was elected Secretary/Treasurer of the association and became president in Pictured is Mark Leichtman and his wife Suzanne. So let s talk about this year s recipient of the Forrest Mock Award. On a personal note, I worked with this person on the Board of Directors and as he became an officer of this association. He is one of the most honest and detail-oriented people I know. When he said he was going to do something for the Association, I knew it would be done and done well. He has been in the food service industry from more years than I care to reveal. He began his career at Sbarro as an area director. After that he worked for Boston Market as director of operations, opening 11 stores in two years and set national sales records for new store openings. At Boston Market he was a certified trainer for management as well as hourly personnel. He has trained over 2,000 hourly employees. After leaving Boston Markets in 1996, he was one of the co-founders of an international franchise company, Maggie Moo s International where he held the positions of director Ladies and gentlemen, I am sure you know I am talking about Mark Leichtman. Please help me in congratulating him. TEN STUDENTS WIN BRYCE THOM- SON SCHOLARSHIP AWARDS During the NICRA Annual Meeting recently held at the Founders Inn & Spa in Virginia Beach, Virginia, it was announced that ten employees of member stores will each be receiving a scholarship award. The winners and amounts of the award are: $3,500 Joshua England, Eskamoe s Frozen Custard & More $2,500 Abrielle Minnich, Fox Meadows Creamery $2,500 Sarah Corgan, Sweet Temptations $2,000 Kristen Hutson, Eskamoe s Frozen Custard & More $1,500 Carolyn Pterson, The Pearl Ice Cream Parlor $1,000 Emily Isidro, Freeze Maid Dairy Bar $1,000 Brooke Wilson, Bomboy s Home Made Candy and Ice Cream $1,000 Caroline Moser, Village Scoop 8

9 $1,000 Alyssa Menko, Pepe s Famous Italian Ice $1,000 Kathryn Schadt, The Pink Cow Ice Cream The Bryce Thomson Scholarship was established in 1995 to honor Bryce Thomson, a long time member and past president of the association and author of the monthly association publication, The Sundae School Newsletter. He worked for Miller Dairy in Eaton Rapids, Michigan for 40 years and eventually became president of the company. He is the originator of the Ice Cream Sundae Poll, and the Education Through Ice Cream program which assisted a number of secondary schools with a teaching and learning concept in which students served up frozen treats during the noon hour in an actual in-school ice cream parlor. The first, called the Cold Tongue Ice Cream Parlor was set up in Eaton Rapids, Michigan High School in CHEYENNE MOUNTAIN RESORT, COLORADO SPRING, COLORADO SITE OF NICRA S 85TH ANNUAL CONVENTION NICRA s 85th Annual Convention will be held November 6-8, 2018 at the beautiful Cheyenne Mountain Resort in Colorado Springs, Colorado. Rooms include luxurious amenities from the resort s spa, indoor fitness center, golf course, continuous morning and afternoon coffee breaks, award winning buffets, indoor/outdoor tennis courts and much more. Make your plans now to attend! NEW SUPPLIER MEMBER Trophy Trucks 10 Lister Ave. Newark, NJ / John Sweeney Mike Butterly David Amaya Ice cream trucks, frozen dessert trucks, truck bodies, reefer units 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! 1030 West Devon Avenue Elk Grove Village, IL Phone: (847) Fax: (847) lynda@nationaldipper.com Subscribe on-line at: 9

10 NEW ACTIVE MEMBERS Armor Sweet Treats LLC 5020 Armor Duells Rd., Suite 4 Orchard Park, NY / Kristin Lin DD, FC, O Bonkey s Ice Cream & Snoballs 1180 Main St. New Park, PA / Bonnie Cunningham, Keith Gordon DD Coconuts Ice Cream 8 Granger Dr. Cartersville, GA / Darin Capes, Jennifer Capes DD Gelato Dell isola 31 Plantation Homes Dr. Daufuski Island, SC / Lisa Kobe Cross GG Holy Roly Ice Cream 3450 W. 6 th St., Suite 109A Los Angeles, CA / Louis Kim, Jess Noh, Morgan Stanley FD Martin Irgang 5228 Hilltop Rd. Long Grove, IL / FD Rachel Kanter 700 E. Redlands Blvd. U-173 Redlands, CA / Asad Malik Daniyal Malik 6636 E. Hill Dr. Austin, TX / FD, GG CALL YOUR NICRA SUPPLIER MEMBERS FIRST Old School Ice Cream 114 Weston Ct. Bluffton, SC / Jennifer Pelger, Joshua Pelger SS Old Town Creamery 6205 Coit Rd., Suite 344 Plano, TX / Hussain Kedwaii, Muhammad Shahid MP, WD, DD Park Circle Creamery 1044 East Montague North Charleston, SC / Kateasha Breland Kevin Ray, Maurice Ray Rossotti s Handcrafted Ice Cream 3221 Avenue 390 Kingsburg, CA / Jennifer Rossotti, Elliott Rossotti MP, WD, FD Jennifer Rostami 155 N. 4 th St., 4F Brooklyn, NY / Snowy SE 189 th St. Renton, WA / Trang Le, Congtin Phan WD Super Prestige Cream 291 N. Hubbards Ln., # Louisville, KY / Andrew Llewellyn DD University of Minnesota Dairy Store 1334 Eckles Ave. St. Paul, MN / Ray Miller, Jodi Nelson Mitchell Maher MP, DC 10

11 NICRA OFFICERS President Jill Curran, Kimball Farm, Westford, MA President Elect David Deadman, Chocolate Shoppe Ice Cream, Madison, WI Vice President George Xouris, Andia s Homemade Ice Cream, Morrisville, NC Secretary/Treasurer Jeff Shain, Shain s of Maine, Sanford, ME Immediate Past President Neil McWilliams, Spring Dipper, Mammoth Spring, AR Executive Director Lynda Utterback, Elk Grove Village, IL Terms Ending Annual Meeting 2018 Cliff Freund, Cliff s Dairy Maid, Ledgewood, NJ Vince Girodano, Sno Top, Manlius, NY Bob Hearn, Hearn s Ice Cream, St. Marys, ON, Canada Juergen Kloo, Joy Cone Co., Hermitage, PA Jason Mandler, Carmen s Italian Ice, Rockville, MD Terms Ending Annual Meeting 2019 Mary Leopold, Leopold s Ice Cream, Savannah, GA Patti Otte, Sweet Firefly Ice Cream, Richardson, T John Pitchford, JP s Custard Cart, Albuquerque, NM Dirk White, The Alaskan Creamery, Sitka, AK Terms Ending Annual Meeting 2020 Valerie Hoffman, Yummies, Warsaw, NY Sue Kloter, Kloter Ice Cream Barn, Ellington, CT Donnie Montgomery, Homestead Creamery, Wirtz, VA Stan Sitton, Green Mountain Flavors, Oswego, IL Charlie Wilcox, Marrianne s Santa Cruz, CA 2016 SUPPLIER OFFICERS President Cherish Mathews, Forbes Chocolate, Broadview Hts., OH Vice President Kyle Cameron, Joy Cone Co., Hermitage, PA Secretary/Treasurer Stephanie Grow, ConAgra, Chicago, IL Chairman George Dunlap, C. Nelson Mfg. Oak Harbor, OH Scholarship Committee Cliff Freund, Cliff s Dairy Maid, Ledgewood, NJ 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 1030 West Devon Avenue Elk Grove Village, IL Dave Deadman, Chairman Publications Committee Lynda Utterback, Editor 2017 National Ice Cream Retailers Association Vol. 38, No. 12 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. COMMITTEES AND COMMITTEE CHAIRMAN Executive Committee Jill Curran, Kimball Farm, Westford, MA Nominating Committee Neil McWilliams, Spring Dipper, Mammoth Spring, AR Convention Committee Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Membership Committee George Xouris, Andia s Homemade Ice Cream, Morrisville, NC Ice Cream Clinic Committee Pete Freund, Cliff s Dairy Maid, Ledgewood, NJ IMPORTANT NOTE: Please LIKE us on Facebook using your personal Facebook page not your business Facebook page, in order to receive our comments in your News Feed. We post comments twice a week. 11