National Ice Cream Retailers Association

JANUARY 2015 - $25.00 National Ice Cream Retailers Association SUPPLIER MEMBER SPOTLIGHT FLAVOR TRENDS FOR 2015 by Melissa Healy Weber Flavors Happy New Year NICRA folks. Part of my job at Weber is looking at current products we see sampled and requested and to use that information to predict upcoming trends. I have put together a list for you of trends we see starting and continuing into 2015. I have also put together some concepts for you based on this trending information. This is the perfect time of year to test some new recipes for the season and set your menus. Have a great 2015 Season! Herbal & Spice Flavors: This trend is continuing strong with such flavors as Anise, Basil, Bergamot, Cardamom, Chipotle, Ginger, Jalapeno, and Wasabi flavors rising in popularity for frozen dessert usage. Some concepts for this trend include: Cardamom Dark Chocolate Ice Cream- Rich Dark Chocolate Ice Cream with a spiced cardamom note. Raspberry Chipotle Chocolate Chip- Raspberry & Chipotle flavored ice cream sprinkled with dark chocolate chips. Orange & Bergamot Ice Cream- This combination of sweet orange and spicy tea type flavors works really well in creamy ice cream. Wasabi Ginger Ice Cream- Sweet Ginger Ice Cream with a touch of spicy wasabi notes. Lemongrass Basil- Sweet and citrusy lemongrass flavor with a hint of herbal basil. This sweet herbal flavor comes through really well in creamy ice creams and frozen yogurts. Latin American Flavors: Latin American flavors are a big influence in the upcoming trends. Churro, Cilantro, Corn, Flan, Horchata, Mora (Wild IN THIS ISSUE Flavor Trends for 2015 by Melissa Healy, Weber Flavors...1 New Active Members...3 Vanilla is Just Vanilla, Right? by Matt Raymond, Lochhead Vanilla...4 NRA Comments on Obama s Immigration Policy...4 What is Foursquare?...6 Ditch Your Tired New Year s Resolutions...8 by Britton, Page and Gordon Dingman s Dairy Awarded Brass Ring...10 NRA Statement on Menu Labeling...10 Finding Good Employees & Getting Them to Stay...11 by Laura Harris 2015 Officers, Board Members, Supplier Officers...12 Blackberry), Prickly Pear, Rum, Sweet Potato, Tamarind, and Tres Leches flavors are all showing a rise in popularity. Some concepts for this trend include: Churro Ice Cream- Sweet Cinnamon Sugar Fried Dough flavored ice cream with cinnamon coated churro pieces. Sweet Corn Cilantro Lime Ice Cream- Sweet corn flavored ice cream with a touch of lime and a fresh cilantro kick throughout. Flan Ice Cream- Thick Custard Ice Cream with a rich caramel flan flavor. Horchata Ice Cream- Sweet and Creamy rice milk flavored ice cream swirled with cinnamon honey. Burnt Sugar Rum Ice Cream- The sweet burnt sugar and a kick of spicy rum work really well in a creamy ice cream. Cowboy Candy Ice Cream- Candied Jalapeno Ice Cream with a spiced fruit swirl. Savory Sweet: The salty sweet and savory trend has been going for a while and keeps going strong. Bacon, Balsamic, Blue Cheese, Cu-

CALL YOUR NICRA SUPPLIER MEMBERS FIRST cumber, Olive Oil, Pretzel, Sesame, Sriracha, & Zucchini are all springing up in ice cream recipes. Some concepts for this trend include: Bacon Banana Peanut Butter Ice Cream- Creamy Banana and Peanut Butter Ice Cream with smoky bacon notes. Blue Cheese & Pear Ice Cream- Creamy and tangy blue cheese mixed with sweet juicy pear in a decadent blend. Cucumber Mint & Lime Ice Cream- Cool cucumber ice cream with hints of mint and lime. Sriracha Cherry Chutney Ice Cream- Sweet Cherries and Spicy Sriracha combined in a creamy ice cream. Zucchini Cinnamon Bread Ice Cream- Sweet brown butter zucchini bread flavored ice cream with hints of cinnamon. Boozy Blends: Alcohol and Ice Cream make a great combo. Absinthe, Beer, Bourbon, Brandy, Champagne, Frangelico, Gin, Juniper Berry, Rum, Scotch, Tequila Lime, Whiskey and Wine are all popular in ice cream. Some concepts for this trend include: Champagne & Roses Ice Cream- Combine a sweet pink champagne flavor with a soft floral rose. Frangelico Chocolate Ice Cream- This Hazelnut Liquor flavor mixed in a chocolate ice cream makes for a grown up version of Nutella. Butterscotch & Scotch- Butterscotch creaminess with a smoky strong scotch note. Peach White Wine Ice Cream or Sorbet- These fruity flavors work well combined in a creamy ice cream or a fruity sorbet. Chocolate Cherry Red Wine- Dark Chocolate Ice Cream with sweet cherry and red wine. Cookies & Cakes! Cookies and cake and ice cream go so well together it s no wonder that many cookie and cake flavors work as great ice cream flavors. Some of these include Banana Walnut Spice, Coffee Cake, Gingerbread, Glazed Donut, Gooey Butter Cake, Oatmeal Scotchie, Snickerdoodle, Strawberry Shortcake and Sugar Cookie flavors. Some concepts for this trend include: Oatmeal Scotchies Ice Cream- Oatmeal Cookie Ice Cream swirled with butterscotch sauce with butterscotch chips scattered throughout. Gooey Butter Cake Ice Cream- A buttery crumbly yellow cake flavored ice cream. The Natural Choice For Flavors TM Texas Sheet Cake Ice Cream- Light and sweet buttermilk chocolate cake and frosting flavors with hints of pecan flavor. Super-premium flavors for: Ice Cream Soft Serve Gelato Sorbet Custard Sherbet Frozen Yogurt No artificial ingredients No artificial taste 800-639-8653 GreenMountainFlavors.com Banana & Spice Walnut Cake Ice Cream- Spicy Banana Cake Ice Cream with Walnut Pieces. Sugar Cookie Ice Cream- A sugar cookie flavored ice cream with a colorful frosting swirl. Snickerdoodle & Eggnog Ice Cream- Eggnog Ice Cream with snickerdoodle cookie pieces. Strawberry Shortcake Ice Cream- Yellow Cake Ice Cream with Strawberries and fluffy whipped cream. Gingerbread & lemon Ice Cream- Spicy Gingerbread ice cream with a sweet lemon glaze note. Coffee Cake Ice Cream- Yellow Cake Ice Cream with Cinnamon & Butter notes with pecans added throughout, *One-pint minimum order Coffee & Donuts Ice Cream- Coffee & Donut flavored ice cream with a confectionery glaze swirl and donut pieces. 2

Greek Yogurt Flavors Greek Frozen Yogurt is rising in popularity as this protein packed treat becomes more mainstream. So many flavors work well with this thick tangy yogurt. Some concepts for this trend include: Toasted Coconut Greek Frozen Yogurt - Light and Sweet Toasted coconut flavored Greek yogurt with toasted coconut shreds. Blood Orange Pomegranate Greek Yogurt- Sweet & Tangy. Blood Orange and Pomegranate flavors with Pomegranate Seeds sprinkled in. Lemon Mint Greek Frozen Greek Yogurt- Mint flavored yogurt with a lemon swirl. Blackberry Mojito Greek Frozen Greek Yogurt- Mint and Lime flavored Greek Yogurt with a Blackberry Swirl. Blueberry Pineapple Greek Frozen Yogurt Pineapple & Blueberry flavors with a Blueberry Swirl and Pineapple Tidbits mixed in. Chocolate Cheesecake Greek Frozen Yogurt -Cheesecake Flavored Greek Yogurt with a rich chocolate swirl and graham cracker pieces. Pomegranate Mango Greek Frozen Yogurt - Mango Flavored Greek Yogurt with Pomegranate seeds. NEW ACTIVE MEMBERS Cedar Sweets Ice Cream 220 Cedar Springs Ln. Rochelle, VA 22738 434/825-3353 Maddie Lamb Josh Lamb 1 DD Hickory Hill Golf P. O. Box 408 Central Square, NY 13036 315/676-2978 Fax: 315/676-3331 David Essig Linda Essig 1 SS Zirilli s Chilly Treats, LLC 814 SW Pine Island Road, Unit 308 Cape Coral, FL 33993 239/573-1590 Barbara Zirilli-Lonergan Matthew Lonergan 1 DD, II 3

CALL YOUR NICRA SUPPLIER MEMBERS FIRST SUPPLIER MEMBER SPOTLIGHT VANILLA IS JUST VANILLA, RIGHT? by Matt Raymond Lochhead Vanilla I understand this is the general consensus out there. Honestly, unless you ve studied vanilla, or happen to work at a vanilla manufacturer as I do, you really wouldn t have any reason to know or believe there is a difference. Sure, you may recognize that there are pure vanilla extracts out there, and also artificial vanillas, but I m not even talking about that. Did you realize that pure vanilla extracts can have different flavor profiles, depending on the country of origin, and climate the vanilla beans came from? I m assuming you didn t, and I m going to do my best to fill you in on many of the most popular pure vanilla extracts out there that you can add to your ice cream, and get very different results. I ll start with the most common pure vanilla extract, and that is Madagascar Bourbon pure vanilla extract. Sorry Kentucky, but when you see Bourbon in the name of a pure vanilla extract, it has nothing to do with good old Jim Beam. Madagascar is actually one of the Bourbon islands off the coast of Africa, and contains the world s largest crop of vanilla beans. It is from the species of vanilla beans called vanilla planifolia. Madagascar vanilla gives you a rich, robust, creamy flavor you would usually associate with vanilla. It is the most widely used vanilla in ice creams, and delivers that signature flavor your customers will flock to. Indonesian pure vanilla extracts are still of the vanilla planifolia species, and are very comparable to Madagascar Bourbon vanillas, but have a slight sharpness to them, as well as earthy and woody flavor notes. Indonesian pure vanillas are excellent when blended with a Bourbon vanilla. The Bourbon Indonesian blend offers a nice complex flavor for your ice cream, and is especially good when added to your chocolate ice cream. Tahitian blend is a very nice combo for your everyday vanilla ice cream, or even better as a specialty vanilla ice cream, that can be offered as a flavor of the day. There are some emerging growing regions out there as well that may give you what you are looking for. Papa New Guinea, Uganda, and India are all producing vanilla crops, and the flavor profiles for each of those will also have unique characteristics you may find interesting. So what type of vanilla are you using? I ll wait while you run to your cabinet to check. Which one was it? All kidding aside, I sincerely recommend trying the different pure vanillas I ve mentioned. You may find that you like one way more than another, and your customers just might too! NATIONAL RESTAURANT ASSOCIATION ISSUES STATEMENT CONCERNING PRESIDENT OBAMA S IMMIGRATION ANNOUNCEMENT President and CEO of the National Restaurant Association, Dawn Sweeney, issued the following statement regarding President Obama s announcement on immigration: The National Restaurant Association has long advocated for sensible immigration legislation at the federal level. The nation needs a solution, and the restaurant industry, representing the diversity of our great nation, home to generations of immigrant workers and their families, would like to see progress made on federal legislation. We are concerned that the President s executive action on immigration will negatively impact Congress ability to accomplish real and lasting reform. Immigration reform is a highly charged issue that requires deliberate and constructive bipartisan dialogue. We have worked vigorously with both parties to move legislation forward to the benefit of our membership and our workforce. We hope that the debate over process will not derail progress on common sense immigration reform measures in the next Congress. Vanilla originated in Mexico, and was originally used to perfume a drink called xocolatl, which means chocolate, and was served at the first banquet for Spanish conquistador, Hernan Cortes. Mexican vanillas are considered to have a little less body compared to an Indonesian or Bourbon vanilla. They also contain some spicy notes that can round out a really good chili, as well as chocolate. Vanilla Tahitensis or Tahitian vanillas have a lower vanillin content, thus a milder flavor, but contain very fruity or even floral notes to them. They work extremely well when blended with a Bourbon or Indonesian vanilla, and those fruity notes can really enhance a fruit flavored ice cream. A Bourbon/ Make Your Plans Now to Attend NICRA s 82nd Annual Convention & Trade Show November 3-5, 2015 Hilton Bayfront Hotel St. Petersburg, Florida 4 http://www.nicra.org

CALL YOUR NICRA SUPPLIER MEMBERS FIRST WHAT IS FOURSQUARE? Foursquare is a location-based social media tool that makes cities easier to explore. People share their location with friends by checking-in using a smartphone or by text message when they ve arrived at a restaurant. Checking-in earns points, badges and even special deals. Restaurants are easier to find, share and recommend using Foursquare. Who is Using Foursquare? 15+ million worldwide users, with over 1.5 billion checkins 750,000 using the merchant platform 1,212,000 US monthly unique visitors 54% of users are female, 46% are male 11.1% are ages 18-24 24.6% are 25-34 22.8% are 35-44 22/6% are 45-54 18.9% are 55+ 77% have a household income of $100K+ 72% have visited a quick service restaurant in the past week and 64% have visited a full service restaurant in the past month (Source: Nielsen@plan2012) Why Should I Use it? Engage with your current customers and attract new ones, as well as track how your restaurant is performing over time with Foursquare s analytics. Foursquare is Best For: Rewarding loyal customers and attracting new ones with Foursquare deals special offers, coupons and discounts which are presented to users when they check-in at your restaurant. How to Create an Account: Visit https://foursquare.com/business/venues and foursquare will walk you through the process. Measurements and Analytics: Foursquare lets business administrators view the following on their stats page: Total daily check-ins over time Most recent and frequent visitors Gender breakdown of check-ins What time of day customers check-in The percentage of check-ins linked to Twitter or Facebook Foursquare Helpful Hints: Follow your customers on Foursquare, Facebook and Twitter if they have an account. For example, some people share their Foursquare check-ins on Facebook and Twitter so their followers can see where they are. Create specials and keep them fresh this rewards customers who check in often Offer specials deals for the Mayor the one customer who checks in the most Follow up with those that do check in. Send a shout out a Foursquare message to people who check in. Happy hour extended til 7 tonight! Foursquare Glossary Check-In: Customers check-in to tell their Foursquare friends where they are. Likes: Users can click the Like or Dislike buttons to share their opinions of various places with their Foursquare friends. It also helps customize their experience by using feedback to suggest nearby locations the user might like. Tips: Foursquare users can leave mini-reviews, called Tips, when they check-in to a location. These are visible to anyone who views that location on Foursquare s app or website. Top Picks: Clicking Top Picks will offer users a list of suggested nearby places based on their likes and dislikes. Depending on a user s location, places their friends have visited or liked will also pop up. Share: Clicking these buttons sends a check-in post to Facebook and Twitter, so users on those social networks can see where friends are checking-in. Users can also sync their Facebook and Twitter accounts with Foursquare to automatically send check-in information to their Facebook and Twitter timelines. Badges: Badges are rewards people can earn based on checkins some for checking-in a certain number of times, others for checking-in to special locations. Restaurants and other businesses can offer custom badges as well. These badges must be submitted to Foursquare for approval and have a monthly service fee. Mayor: The person who checked-in to a location the most within a 60-day period. Reprinted with permission from ConAgra Foodservice s Social Media Guide for Foodservice Operators. Make Your Plans Now to Attend NICRA s 82nd Annual Convention & Trade Show November 3-5, 2015 Hilton Bayfront Hotel St. Petersburg, Florida 6 http://www.nicra.org

CALL YOUR NICRA SUPPLIER MEMBERS FIRST DITCH YOUR TIRED NEW YEAR S RESOLUTIONS AND MAKE 2015 YOUR BEST YEAR YET WITH ONE WORD By Dan Britton, Jimmy Page and Jon Gordon If you are among the 88% of Americans who fail to achieve their New Year s resolutions each year, here is a simpler alternative with a much high success rate: Choose One Word for 2015. We all have good intentions when we make New Year s resolutions, but fully 88% of us fail to achieve them. We simply don t have enough time, energy and mental bandwidth to keep up with multiple resolutions in the midst of our hectic, stressful lives. And by February or March, our unsustainable resolutions are ancient history. That s why as another January 1 st looms on the calendar, Dan Britton, Jimmy Page and Jon Gordon suggest radically reducing your resolution, not just to one goal, but to one word. This year, choose a single word that will give meaning, focus, and purpose to your life, says Britton, coauthor along with page and Gordon of One Word That Will Change Your Life, Expanded Edition. No matter how busy or stressed you are, or how many distractions and obligations are fighting for your attention, it s easy to remember one word and believe it or not, one word has the power to impact your life so much more than a laundry list of resolutions. Britton and Page have been choosing and living by one word for almost 20 years. Along with Gordon, they have shared the process with numerous audiences, schools, companies and even professional sports teams with great success. Your one word represents the essence of what you want to accomplish during the year, but instead of burdening you with a list of tasks to do, it keeps you focused on an overraeaching concept of how to be, Gordon explains. No matter what slings and arrows life throws your way, your one word can endure and adapt. To give you a sense of what the one word process looks like in action, Page shares that his one word for the past year has been Connect. I was increasingly concerned about the pace of life and its potential to rob me of significant relationships, he explains. This word has resulted in better connections with those who are most important to me, more strategic professional connections, a more intimate connection with God, and opportunities to intentionally bring people together. Jon s one word for 2014 was serve, which inspired him to approach his work and family with a servant s heart and to put others needs before his own, Britton adds. And mine was one. Unfortunately, leaders often focus on how many they are impacting instead of how they are impacting each individual. My word reminds me that great leaders care about each person and invest in one relationship at a time. Here, Britton, Page and Gordon explain how to go about picking your one word for 2015 and why this trimmed down New Year s resolution works so well: Put some thought into it. It s not unusual to choose spurof-the-moment New Year s resolutions as the ball drops in Times Square. Or maybe you just recycle the same resolutions every year: Lose weight! Save more money! Spend more time with the kids! Whatever your usual strategy is, you need to put a little more thought into your one word if you want it to work. Make time for reflection, introspection, meditation and prayer when considering what you want your one word to be, advises Britton. Think about all the positive changes you d like to see in your life, bad habits you d like to break and goals you have for yourself. Look inward and ask important questions like, What do I need? What do I want? What is in the way? What do I need to focus on? Then see if any common values or themes or specific words bubble up. Listen to your intuition. While it s important to think seriously about your one word, don t overthink it, either. The point isn t to make your one word impressive or extraordinary; instead, it should be influential and impactful for you. Sometimes, your inner wisdom, not your brain, knows best what that word should be. A few years ago, I absolutely couldn t decide whether I wanted my one word to be surrender or enjoy, Gordon shared. While jumping into the ocean on New Year s Day, which I do every year, I felt a sharp pain in my knee and had trouble walking out of the surf. I thought to myself, not a great way to start the year, maybe I m pushing myself too hard. As I reached the shore, I heard the word surrender loud and clear. My intuition had spoken, and I listened. I knew it was my word for that year. Figure out what your one word looks like in real life. Once you ve discovered your one word, consider what it might look like in practice and visualize it impacting your life. Be open-minded and push yourself to think beyond the word s obvious definition. While you may have intended your one word to apply to a specific area of your life, chances are, its sphere of positive influence is much wider, explains Page. For example, if your word is invest it might prompt you not only to be a good steward of your money, but to invest more emotional 8 http://www.nicra.org

capital in your family and to invest some time in your professional growth. Create a visual reminder. If you keep your one word in front of you, it will stay at the forefront of your mind where it can guide your attitude and actions. Your reminder could be as simple as a sticky note on the bathroom mirror or refrigerator, or you could put more time and effort into it. Over the years, my coauthors and I have seen people get really creative with depicting their one words, says Britton. Some people have depicted their word in jewelry. We know of corporate teams who each write their word on wooden spoons that they take back to their desks. And every New Year s Eve, my family and I paint our word on small canvases and hang them on a wall of our home. Consider enlisting support. Doing the one word process with people who care about you can be fun, meaningful and mutually beneficial. Consider brainstorming and sharing your word with your family, friends, maybe even your team at work. Imagine the impact if everyone in your family or team helped each other live their words, Gordon suggests. My wife, son, daughter and I share our words with each other every year. It s inspiring to see the word everyone chooses and how it shaped their lives throughout the year. Record your word in action. It s not a requirement, of course, but Britton, Page and Gordon suggest keeping a record of how your one word influences your life throughout the year, perhaps in the form of a journal or blog. Write about how your word guides your decisions, shifts your priorities and influences your perspective. And at the end of the year, it s helpful to perform a one word review, notes Page. Consider the past 365 days and ask yourself, How has my life changed because of my one word? What lesions did it teach me this year? What blessings did it bring into my life? What challenges did it enable me to overcome? Even though I ve been living by the one word process for almost two decades, I m always surprised by how much my word has impacted my life when I look back on the previous year. And it s nice to have a record of how my words have helped me grow, achieve and learn. So, why not simplify things this year by choosing one word instead of a laundry list of resolutions? asks Britton. One word sticks. It s straightforward. It doesn t leave room for confusion or excuses. And most importantly, one word gives you meaning and a mission throughout the year, concludes Page. It s easy to make one word a part of your life and that word can change your life. 9

CALL YOUR NICRA SUPPLIER MEMBERS FIRST DINGMAN S DAIRY AWARDED THE 2014 BRASS RING Dingman s Dairy, Paterson, New Jersey was awarded the 2014 Brass Ring for the second consecutive year for the Best New Product in Food Services at the IAAPA Attractions Expo in Orlando, Florida this past November. Dingman s Dairy, owner of Scara s New York Gourmet Italian Ice, was proud to accept the award for its Soft Serve Cherry Ice. The product was judged as having superb taste, appearance and consistency. Dingman s Dairy has been working on perfecting the new, Soft Serve Italian Ice and we are quite satisfied with the results. It is a delicious, refreshing and appealing dessert or snack that is 100% Fat Free and 100% Cholesterol Free. This is a great addition to the Scara s Gourmet Italian Ice line, which already consists of seven flavors in 8 oz. cups and 20 flavors in the 2.5 gallon tubs. Our Scara s Soft Serve Ice is available in six flavors, Cherry, Lemon, Lime, Orange, Root Beer and Blueberry and has an easy batch recipe and great yield. Scara s New York Gourmet Italian Ice opened its first retail store in Keyport, New Jersey, in 1995 and can now be found in amusement parks, ice cream shops, state fairs, shopping outlets, sports arenas and other venues across the USA. THE NATIONAL RESTAURANT ASSOCIATION COMMENTS ON FINAL MENU LABELING REGULATIONS The National Restaurant Association s President and CEO Dawn Sweeney issued the following statement about the Food and Drug Administration s release of the final menu labeling regulations: The National Restaurant Association strongly believes in the importance of providing nutrition information to consumers to empower them to make the best choices for their dietary needs. Under the federal menu labeling regulations which the Association sought and supported, nutrition information will be available in more then 200,000 restaurant locations nationwide. We joined forces with more than 70 public health and stakeholder groups to advocate for a federal nutrition standard so that anyone dining out can have clear, easy-to-use nutrition information at the point of ordering information that is presented in the same way, no matter what part of the country. From Portland, Oregon to Portland, Maine, diners in restaurants will have a new tool to help them make choices that are right for them. We believe that the Food and Drug Administration has positively addressed the areas of greatest concern with the proposed regulations and is providing the industry with the ability to implement the law in a way that will most benefit consumers. We look forward to working with the agency as the implementation period begins and forward helping the industry adjust to the new rules. We appreciate the diligence the FDA took in understanding the complexities of how this regulation will impact the restaurant industry, and the patrons of restaurants all across the country. The menu labeling law was passed in March 2010 as part of the Affordable Care Act. It requires restaurant chains with 20 or more locations operating under the same brand to provide detailed nutrition information to consumers and display calories on the menu, menu board or drive-thru. FINDING GOOD EMPLOYEES AND GETTING THEM TO STAY by Laura Harris The cost of replacing an employee averages about 150% of his or her salary, something few businesses can afford. We live in a time when business owners can no longer wait for possible improvements to the economy the rising costs of health care and the current mortgage crisis are adversely impacting small businesses, says Laura Harris, author of Surrender to Win Regain Sanity by Strategically Relinquishing Control. Here are a few of her tips to help your business stay profitable. Tip #1: Make your employees a real part of the team. A business should work for the owner, not because of the owner s demands. If you can release control to your employees you can begin to have a company running on autopilot. Micromanage processes, not people. Tip #2: Establish a clear vision of what success means for your company. Make sure every member of the team knows what the vision is and how their day to day work fits into the plan. Knowing that, they can contribute to its success. Tip #3: Create knowledgeable employees with training. Train and cross-train each employee teaches the other how to handle their aspect of the business. That way no one is such 10 http://www.nicra.org

a specialist he can hold the employer hostage. Employees should not want to be irreplaceable. If they are they can t even be promoted. CALL YOUR NICRA SUPPLIER MEMBERS FIRST Tip #4: Update employee training annually. We have to re-invent our business often, or run the risk of becoming obscure. Include key employees in the planning process to keep consistent, well-defined programs in place. An employee trained years or even months ago will not understand today s hot products and services. Tip #5: After defining each business process, put it all in writing. Everyone should learn the most effective way to accomplish a process so the employee who uses that process is not the only person able to do it. Another should be able to take over if needed. And that includes the employer s own processes you should be able to go on vacation or away on business without having the company fall apart. Tip #6: Your compensation system should reward employees for team results. Design your business so that the team works together to fulfill goals. Encourage healthy competition, but ensure individual goals align with corporate goals. That alignment makes an employee part of the team, creating a harmonious atmosphere. Tip #7: If you must hire, hire enthusiastic candidates. Employees can be the best investment in the healthy growth of your business. Harris often tells prospective new hires this is the last job you will ever have! By creating an opportunity an employee would be crazy to leave, you attract team members you want. Accept a candidate with less experience if he has appropriate strengths and a positive attitude; they can be trained to do the job and you won t have to break bad habits already learned. Laura Harris says in her book, Leadership that revolves around the strength of the team, not the knowledge of the owner, creates long-term prosperity. She has found she can teach any business owner how to build a profitable business where employees think and act and care about success as much as do the owners. Laura Harris is a graduate in business management from A&M - Corpus Christi. She started her career as a secretary for an insurance firm, then grew to teach other business owners profitability. Harris has established herself so thoroughly in her field she delivers required video conferences to every Allstate Insurance agent before they may open an office. Make Your Plans Now to Attend NICRA s 82nd Annual Convention & Trade Show November 3-5, 2015 Hilton Bayfront Hotel St. Petersburg, Florida 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 60007-7226 Phone: (847) 301-8400 Fax: (847) 301-8402 e-mail: lynda@nationaldipper.com Subscribe on-line at: www.nationaldipper.com 11

2014-2015 NICRA OFFICERS President Carl Chaney, Chaney s Dairy Barn, Bowling Green, KY President Elect Jim Oden, Debbie s Soft Serve, Smithsburg, MD Vice President Neil McWilliams, Spring Dipper, Mammoth Spring, AR Immediate Past President Nanette Frey, Frey s Tasty Treat, Inc., E. Amherst, NY Executive Director Lynda Utterback, Elk Grove Village, IL Terms Ending Annual Meeting 2015 David Deadman, Chocolate Shoppe Ice Cream, Madison, WI 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 Terms Ending Annual Meeting 2016 Jim Brown, Penn State University, University Park, PA Jill Curran, Kimball Farm, Inc., Westford, MA Mary Leopold, Leopold s Ice Cream, Savannah, GA Jim Marmion, Advanced Gourmet Equipment, Greensboro, NC Dirk White, The Alaskan Creamery, Sitka, AK Terms Ending Annual Meeting 2017 Valerie Hoffman, Yummies, Warsaw, NY Kelly Larson, Sweet Temptations, Grand Haven, MI Johnny McGregor, Clemson University, Clemson, SC Stan Sitton, Green Mountain Flavors, Oswego, IL 2013-2014 SUPPLIER OFFICERS President Hank Sweeney, Classic Mix Partners, Neenah, WI Vice President Lisa Gallagher, ConAgra Foods, Naperville, IL Secretary/Treasurer George Dunlap, C. Nelson Mfg. Oak Harbor, OH Chairman Andrew Jones, Lloyds of Pennsylvania, Exton, PA 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 60007-7226 847/301-7500 - Fax: 847/301-8402 Lynda Utterback, Editor 2014 National Ice Cream Retailers Association Vol. 36, No. 1 This issue of the NICRA Bulletin is now available online at http://www.nicra.org. 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 866-303-6960 or send an e-mail to info@ nicra.org requesting the information. COMMITTEES AND COMMITTEE CHAIRMAN Executive Committee Carl Chaney, Chaney s Dairy Barn, Bowling Green, KY Nominating Committee Nanette Frey, Frey s Tasty Treat, Inc., E. Amherst, NY Convention Committee Jim Oden, Debbie s Soft Serve, Smithsburg, MD Membership Committee Neil McWilliams, Spring Dipper, Mammoth Spring, AR Ice Cream Clinic Committee Mark Leichtman Scholarship Committee Cliff Freund, Cliff s Dairy Maid, Ledgewood, NJ 12 http://www.nicra.org