National Ice Cream Retailers Association

Transcription

1 SEPTEMBER $25.00 National Ice Cream Retailers Association NICRA SuPPLIER MEMBER SPOTLIGHT Frozen Dessert Flavors: What Should I Buy? by Jim Stutz, Dippin Flavors Division of Lilar Corporation At Dippin Flavors our most frequently asked question is, What should I buy? Customers examine our product catalog and contact us trying to determine the right ingredient and flavor components that they need to produce a desired frozen dessert. Unfortunately, the best answer is not typically a simple one. To answer this question appropriately, we need to consider several attributes of the customers business, but firstly, let s discuss what we consider a flavor to be in our business. A definition for a flavor may be: A combination of a variety of functional food ingredients. This is a very broad definition and may not answer any specific question as to what a customer needs to prepare their ice cream, so let s consider what flavors do in frozen desserts. What do flavors do? Provide Flavor-- Obviously, flavors give our frozen desserts unique and identifiable taste characteristics Provide Aroma--Many of our flavors also provide recognizable and distinct aromas to characterize a specific frozen dessert Provide Texture--Depending on the frozen dessert the flavor ingredients may need to give the product unique textures, crunches, and mouthfeel Provide Stabilization--Some flavor ingredients are also required to stabilize the frozen dessert depending on the desired finished product Provide Appearance Color--Many flavors include the coloring component for the frozen dessert Particulates-Ingredients like fruit puree, stabilized fruit and inclusions are designed to add fruit-show or IN THIS ISSUE Frozen Dessert Flavors: What Should I Buy? by Jim Stutz, Dippin Flavors, Div. Lilar Corp...1 New Active Members Jacksonville Semiar Schedule...6 Convention Deadlines...10 Exhibitors Signing Up for Jacksonville...10 Butter Prices...11 Limpert s Licenses Fusion Flavors Officers, Board Members & Supplier Officers...12 attractive, appetizing contrast to the frozen dessert With the functions of the flavor ingredients in mind, we have classified our product offerings into the following categories to help customers understand and select items: Flavor Bases, Purees, Fruit Preparations--Typically a shelf stable, pourable ingredient which can be added to the mix prior to freezing or post freezer Flavor Concentrates, Extracts--Liquid ingredient, Natural or Artificial, added to mix prior to freezing Inclusions, Mix-Ins--Broad variety of ingredients including candies, bakery items, chocolate products and nuts Toppings--Includes, fudges, caramels, fruits, candies and whip cream Variegates, Swirls--Stabilized ingredient added to dessert post freezing. Wide range of flavors including chocolate, fruit, marshmallow and caramel Coatings--Includes unique products for soft serve, hard pack ice cream, cones and fruit Powders, Mixes--Include cocoa powders, neutral mix bases and waffle cone mixes Colors--Usually liquid color for ease of application, includes natural and synthetic colorants With a brief understanding of the types of ingredients available, we can now consider the specific product

2 positioning that our customer is targeting. The ingredient that we recommend is highly determined by how the retail store plans to market their product offerings. Therefore, before we answer What should I buy?, we need to know What will you be selling and to whom? Here are some aspects to consider: Type of product offering: Premium Ice Cream Frozen Custard Soft Serve All Natural Sugar Free Before determining which flavor ingredients to recommend, we need to understand what product you plan to offer on your menu. This may also be affected by how you display your items. Market Price Point - Determining the selling price point for your products will impact the type of flavor ingredients that can be used. Customer/Market Preferences - Understanding and defining preferences of your customers is important to satisfy their expectations and setting your business apart from competition. Equipment capabilities - Your equipment capabilities will determine which type of product you can produce and also play a role in the type of ingredients you can incorporate into your mix or frozen dessert. Ingredient Availability Seasonal items Market conditions Current market prices Several market conditions can affect your choice of ingredients, including seasonality of fruits and nuts, availability, market prices and growing conditions Ingredient Cost - Of course, much consideration needs to be given to the flavor ingredient price. Remember to include the freight charges to determine a delivered cost. Many items will have high distribution cost depending on order quantity and mode of transportation. This is especially true for refrigerated or frozen items. Personal Preference - Ultimately, your personal preference, in conjunction with your customers preferences, will impact your flavor ingredient choices. Once we have established your retail business model, capabilities, cost parameters and preferences, we can begin to determine the flavor ingredients you should purchase. Unfortunately, many of the ingredients that we offer have rather limited descriptions and typically it is difficult to choose an item based on catalog description or even price. Further factors like usage rate, storage conditions, packaging and shelf life play important considerations in ingredient choices. We usually spend significant discussion with customers to describe potential ingredients including method of use, handling, storage requirements and functionality. As an example let s illustrate our discussion for a customer wishing to make Strawberry Ice Cream. At this point we might know the type of product they plan to produce and how it will be marketed, however, there are many recipes and methods to create Strawberry ice cream. Let s say they plan to create a premium hard pack ice cream and want high quality ingredients. We have numerous recipes to recommended all of which have specific pros and cons. Here a few examples using alternate ingredient options: Ingredient Type: Fresh Fruit Fresh strawberries make delicious ice cream and indeed most retailers want to capture that fresh fruit taste in their frozen dessert. However, working with fresh fruit has complexities to consider: Availability-fresh strawberries may only be available during certain seasons of the year or in limited quantities depending on your location Variety-different varieties of strawberries offer unique flavor profiles and you may have issues maintaining the same product quality throughout the year Food Safety-working with fresh fruit requires 2

3

4 careful handling to maintain adequate food safety in your store and production areas. Also preparing the fresh fruit for ice cream may be cumbersome for untrained employees Ingredient Storage and Shelf Life-fresh fruit requires specific cold storage and has limited shelf life in which to incorporate in the ice cream Frozen Fruit Frozen strawberries may be a good alternative to frozen fruit because it reduces the issues of availability, variety and cost variance throughout a typical season. However, you may still face the following issues: Storage-fruit needs to remain frozen during transportation and storage Handling-careful thawing and handling is needed to maintain good quality and food safety practices Appearance-depending on variety, age and quality, frozen fruit typically lacks in color and texture compared to fresh fruit Flavor/Color-processing of the frozen strawberries typically reduces the fresh fruit flavor and natural color Flavor Bases or Purees Using prepared flavor bases and purees to make strawberry ice cream provides a number of advantages in storage, handling and safety issues, however, flavor considerations must be acknowledged: Shelf Life-Shelf stable flavor bases and purees offer long shelf life Low cost storage-prepared bases typically do not require refrigerated shipping or storage until opened Food Safety and Handling-greatly reduced safety and handling issues with processed prepared bases and purees Flavor/Color-prepared bases and purees typically have added color and flavor to provide consistency from batch to batch Preserve/Jammy Flavor?-Due to heat processing of prepared bases some items obtain a less desirable preserve/ jammy strawberry flavor compared to fresh fruit After all of these options are discussed and illustrated we may provide a suggested recipe for the customer. Below is one of our most popular recipes for a premium Strawberry Ice Cream. As you can see, selecting which flavor ingredient to use can be much more involved than initially thought. However, when you consider the relevance these ingredients play in your customers perception of quality, variety, wholesomeness and uniqueness in your products, then spending significant time and money on your flavor choices should appear a great investment for your business. For these reasons we highly suggest working closely with your ingredient supplier or distributor to get the best recommendations that truly work well for your business. NEW ACTIVE MEMBERS Bear-ly Enough Ice Cream 315 E St. Anchorage, AK / Fax: 907/ Mary Rohlfing 1 FD Bennie Bees Italian Ice 4012 Embers Landing Pensacola, FL / Benjamin Bee 1 WD, DD, SS, GG, II Berens Frozen Custard, LLC 1132 Athens Hwy., #210 Grayson, GA / Fax: 770/ Mark Berens 1 FC Blue Jacket Dairy Ice Cream Shop 1434 County Road 11 Bellefontaine, OH / Fax: 937/ Angel King Jim King 1 FD, SS Cone Heads Ice Cream 8 Mickler Blvd. St. Augustine Beach, FL / Fax: 904/ Maggie Kostka, Todd Patterson, Drew Walek 1 FD 4

5 G Ice Cream, Inc S. Staples, Suite N201 Corpus Christi, TX / Fax: 361/ Rome Gregorio Leslie Weiss Amy Downey 1 DD Kimmer s Ice Cream 1 W. Illinois St. St. Charles, IL / Fax: 630/ Kimberly Elam 1 MP, WD, DD Luv Ums Tropical Ices 7921 N Armenia Ave. Tampa, FL / Fax: 813/ Victor Green Hector Gonzalez Ana Marcial 1 MP, FD, II, O Mike s Frozen Treats 1204 N. Commercial Blvd. Arlington, TX / Fax: 817/ Mike Stephens 1 MP, DD, GG, II Taberhouse 2020 Hideaway Point Myrtle Beach, SC / Fax: 843/ Mike Smith Betsy Smith 1 SS TJ s Ice Cream Shoppe 500 W. Arthur St. Thunder Bay, ON P7E 5R4 Canada 807/ Fax: 807/ Ted Slongo Cindy Slongo 1 YD, SS, O 1550 Shields Drive, Waukegan, IL (PURE) NielsenMassey.com 5

6 2011 Jacksonville Seminar Schedule Tuesday, November 1, :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 2, :00 AM 1:00 PM Board of Directors Meeting Noon 1:00 PM Board of Directors Lunch Noon 5:00 PM Open Registration Noon - 5:00 PM Suppliers Setup Exhibits 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 1:15 PM 5:30 PM Convention Kick Off Program Moderator: David Zimmermann, Royal Scoop Moderator: Lynn Dudek, Ruth Ann s Ice Cream 1:15 PM - 2:00 PM Business Plan SCORE Representative 2:00 PM - 2:30 PM What Do You Need to Open a Store (Equipment & Products) Soft Serve Batch Freezers Margaret Anderson, Taylor Freezer of New England Rich & Heather Draper, The Ice Cream Club 2:30 PM - 2:45 PM Break 2:45 PM - 3:30 PM Count Down to Opening/The Big Day 3:30 PM 4:15 PM NICRA Member Benefits Cliff Freund, Cliff s Dairy Maid, Ice Cream Clinic John Pitchford, JP s Custard Cart, Insurance Program Vince Giordano, Sno Top, Scholarship Program 4:15 PM - 4:30 PM Break 4:30 PM 5:00 PM First Timers Meeting Lisa Sorrentino, Anderson s Frozen Custard Jay Rentschler, Upstate Farms Scott Maloney, Treat Dreams 5:00 PM - 5:30 PM Ask the Panel Questions & Answers 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 Your Best New Flavor Contest Exhibits Open - Cash Bar Thursday, November 3, :15 AM 10 Minute Officer & Board of Directors Meeting A family owned business for three generations 7:30 AM - 4:00 PM Registration Open 6

7 7

8 8:00 AM - 8:45 AM Opening Breakfast (Ticket Required) Welcome & Opening Remarks 8:45 AM 9:00 AM Crazy Ida Alice, wife of Henry Flagler 9:00 AM - 10:30 AM Keynote Speaker: Steve Gilliand Moderator: Dan Messer, Eskamoe s Frozen Custard 10:30 AM - 5:00 PM Exhibits Open 10:35 AM - 11:55 AM Coffee Break Visit Supplier Exhibit Room Win NICRA Bucks Demonstration Time Noon - 12:45 PM Luncheon (Ticket Required) Round Table Discussion Topics: Ice Cream Cakes; Wholesaling; New Start Up Concerns; Marketing/Promotion; Hiring; Employee Issues; Credit/Gift Cards; Catering/ Off Site; Pick Your Topic; Time Management; First Year Experience; Business Insurance; Internet Marketing 1:00 PM - 1:45 PM Best Southern Flavor Contest Demonstration Time 1:50 PM - 3:00 PM Promotion of the Year Award Presentations Lynda Utterback, The National Dipper Moderator: Bob Turner, Dairy Corner 3:05 PM - 3:20 PM Coffee Break 3:20 PM 4:20 PM Concurrent Sessions Understanding Financial Statements 101 David Zimmermann, Royal Scoop Avoiding Health Code Violations Jim Mitchell, Woodside Farm Creamery Gretchen Hellstern, Woodside Farm Creamery Refreshing Your Store Identity (Signs, Menu Boards) Nanette Frey, Frey s Tasty Treats Mary Leopold, Leopold s Ice Cream 4:30 PM - 5:30 PM Concurrent Sessions Building an Employee Handbook Rich Draper, The Ice Cream Club Moderator: Heather Draper, The Ice Cream Club Understanding Financial Statements 202 David Deadman, Chocolate Shoppe Ice Cream Moderator: Sarah Moore, Chocolate Shoppe Ice Cream 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 Catering Pete Freund, Cliff s Dairy Maid 6:00 PM Evening Reception & Dinner (Ticket Required) Friday, November 4, :00 AM 4:00 PM Convention Registration 8:00 AM 8:30 AM Continental Breakfast 8:30 AM 10 minute Officer & Board of Directors Meeting GreenMountainFlavors.com *One-pint minimum order 8:45 AM - 10:15 AM Concurrent Sessions Cake Decorating Beginner Hands On Elizabeth Riggs, Bakery Crafts 8

9 Social Media 101 Organic Ice Cream Anna Kharbas, Straus Family Creamery 10:15 AM - 10:45 AM Coffee Break Demonstration Time 10:45 AM - 11:55 AM Concurrent Sessions Inspecting Your Own Store Joe Venuti, Bedford Farms Gift Card Programs The Interview Process Kelly Larson, Sweet Temptations 11:00 AM Noon Supplier Meeting Noon - 12:45 PM Luncheon (Ticket Required) Round Table Discussion Topics: Ice Cream Cakes; Wholesaling; New Start Up Concerns; Marketing/Promotion; Hiring; Employee Issues; Credit/Gift Cards; Catering/ Off Site; Pick Your Topic; Time Management; First Year Experience; Business Insurance; Internet Marketing 12:45 PM - 1:10 PM Ice Cream Clinic Review Dr. Johnny McGregor, Clemson University Moderator: Mark Leichtman, Dessert America 1:00 PM 9:00 PM Exhibit Hours 1:20 PM - 2:00 PM Ice Cream Clinic Dr. Johnny McGregor, Clemson University Demonstration Time Purveyors of fine flavors Toppings Syrups Variegates Bases Flavors & Extracts Dairy Syrups Indulge yourself and discover why we ve been New England s favorite ice cream ingredient and topping provider for over 140 years. 2:15 PM - 3:15 PM Concurrent Sessions Cake Decorating 202 Elizabeth Riggs, Bakery Crafts Social Media 202 Pamela Starr, Constant Contact Store Security 3:15 PM - 3:45 PM Coffee Break C c Crafted in Small Batches Since :45 PM - 5:00 PM Concurrent Sessions 9

10 Turning Your Constant Contact Into Revenue Pamela Starr, Constant Contact Mission Imperative, Not Impossible Holly Anderson, Anderson s Frozen Custard Lisa Sorrentino, Andeson s Frozen Custard Equipment Maintenance Panel Soft Serve/Batch Freezer 5:15 PM - 9:00 PM NICRA Party Sponsored by the Suppliers Bryce Thomson Scholarship Silent & Live Auctions Saturday, November 5, :00 AM 10 Minute Officer & Board of Directors Meeting 8:00 AM 8:30 AM Continental Breakfast 8:00 AM Leave for Optional Golf Tournament (Ticket Required) 8:30 AM - 10:00 AM Izzy s Flavor Up! System: Using RFID to Tell Customers When Their Favorite Flavors Are In Jeff Sommers, Izzy s Ice Cream Cafe 10:00 AM - 10:15 AM Coffee Break 10:15 AM - 12 Noon Roundtable Get Your Final Questions Answered Vince Giordano, Sno Top Bill Kircher, Dingman s Dairy 1:00 PM - 4:30 PM Tour (Ticket Required) 6:30 PM Cocktail Party 7:00 PM - 10:00 PM Awards Banquet (Ticket Required) PLEASE NOTE: Seminar topics and/or dates and times are subject to change due to the availability of speakers. CONVENTION DEADLINES Thursday, September 15 Early Registration Deadline All prices increase on September 16 Thursday September 15 Promotion of the Year Entries due in the National Dipper office Wednesday, September 21 Ship ALL Ice Cream Contest Samples Monday, September 26 Last day to make Hotel Reservations at reduced price Call the Hyatt at 904/ Wednesday, November 2 Attend Convention! EXHIBITORS SIGNING UP FOR JACKSONVILLE Several companies have already signed up for exhibit space. Make your plans now to visit these booths when you are in Jacksonville, Florida, November 2-5, 2011 for NICRA s 78 th Annual Meeting and Trade Show. Advanced Gourmet Equipment & Design Bakery Crafts Carmi Flavors Classic Mix Partners Cold Car USA Con Agra Foodservice Concord Foods Dingman s Dairy Dippin Flavors Emery Thompson Frosty Products Gold Medal Products Co. Great Lakes Ice Cream & Fast Food Assn. Green Mountain Flavors The Ice Cream Club Joy Cone Company Lloyd s of Pennsylvania Lochhead Manufacturing The National Dipper Magazine Nielsen Massey Vanillas I. Rice & Co., Inc. Stoelting, LLC T. R. Toppers Taylor Company Trahin Miller Insurance Make Your Plans Now to attend NICRA s 78th Annual Meeting Hyatt Regency Riverfront Jacksonville, Florida November 2-5,

11 BUTTER PRICES July 22, Grade AA Butter finished at $ The weekly average was $ (2010 price was $1.7910) July 29, Grade AA Butter finished at $ The weekly average was $ (2010 price was $1.8040) August 5, Grade AA Butter finished at $ The weekly average was $ (2010 price was $1.8450) August 12, Grade AA Butter finished at $ The weekly average was $ (2010 price was $1.9045) August 19, Grade AA Butter finished at $ The weekly average was $ (2010 price was $1.9730) August 26, Grade AA Butter finished at $ The weekly average was $ V. (2010 price was $2.1545) 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. LIMPERT S LICENSES FUSION FLAVORS Limpert s B-Berry TM along with another of Limpert s Fusion Flavors, Carrot Colada TM are teaching our youth that fruits and vegetables are Mother Nature s gift to all of us and they taste great too. Dingman s Dairy in Paterson, New Jersey is the first authorized distributor of Limpert s Fusion Flavors. Their Welsh Farms brand in bulk containers is already in production and being sold in New Jersey. Handel s Homemade Ice Cream & Yogurt, based in Youngstown, Ohio is set to become the first authorized chain to supply Limpert s Fusion Flavors, B-berry and Carrot Colada. Serene Custard and Golf located in Vineland, New Jersey are still selling out of these two flavor and have a third flavor (Sweet Candy Apple TM ) in their dipping cabinets. Jackson Farm Dairy in New Salem, Penn. is also an authorized manufacturer of the flavors. Limpert Brothers, Inc. has chosen to donate half of the Licensing Fee to their campaign, The Answer to Cancer, a sweet way to fight cancer through better choices and awareness. Limpert s has also joined forces with Pennies in Action Fund and 100% of all donations go to research and Dr. Czerniecki s new protocol for fighting breast cancer and in the future all forms of cancer. For more information go to 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: 11

12 2011 NICRA OFFICERS President Lynn Dudek, Ruth Ann s, No. Muskegon, Michigan President Elect Dan Messer, Eskamoe s Frozen Custard, Monroe, La. Vice President David Zimmermann, Royal Scoop Homemade Ice Cream Bonita Springs, Fla. Secretary/Treasurer Nanette Frey, Frey s Tasty Treat, Inc., E. Amherst, N. Y. Secretary/Treasurer Elect Carl Chaney, Chaney s Dairy Barn, Bowling Green, Ky. Immediate Past President Bob Turner, Dairy Corner, Urbana, Ohio Executive Director Lynda Utterback, Elk Grove Village, Ill. Terms Ending Annual Meeting 2011 Vince Girodano, Sno Top Manlius, New York Rod Oringer, I Rice Co., Inc. Brockton, Massachusetts Rick Pizzi, Pizzi Farm Ice Cream Waltham, Massachusetts 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 Terms Ending Annual Meeting 2013 Mary Leopold, Leopold s Ice Cream Savannah, Georgia Jim Marmion, Advanced Gourmet Equipment Greensboro, North Carolina Neil McWilliams, Spring Dipper Mammoth Spring, Arkansas Jeff Myers, The Double Dip Lebanon, Ohio 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/ David Zimmermann, Chairman Publications Committee Lynda Utterback, Editor 2011 National Ice Cream Retailers Association Vol. 32, No. 9 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, I Rice Co., Inc. Secretary/Treasurer Mary Kircher, Dingman s Dairy, Paterson, New Jersey Chairman Rich Draper, Ice Cream Club, Inc., Boynton Beach, Fla. 12