JUNE 2006 - $20.00 National Ice Cream Retailers Association NICRA SUPPLIER SPOTLIGHT JUNE NATIONAL DAIRY MONTH, A LITTLE HISTORY AND PEACH GELATO by Jay Rentschler Upstate Farms Cooperative, Inc. As summer gets into full swing we celebrate it with June Dairy Month. Most dairy products have their roots in Europe, the Middle East and Africa. These areas traditionally have used cattle as the primary food source and milk is a by-product. There have been other dairy products developed in other parts of the world, but the main stay come from these regions. Dairy products were exported to other regions of the world during the 16th and 17th centuries. Today s dairy products have a worldwide acceptance and desire. There are over 30 main products of dairy derived from milk with many more sub products in each category. The category near and dear to many people s hearts, and taste buds is none other than ice cream. Ice cream originally known as iced cream is a frozen dessert made from dairy products such as cream, combined with flavorings, sweeteners, stabilizers and emulsifiers. The mixture is cooled while being churned to prevent formation of large ice crystals. There are many tales from history as to where ice cream originated. Starting with the Roman Emperor Nero Claudius Caesar sending slaves to the mountains to bring back ice and snow to cool and freeze fruit drinks he was so fond of. Next to middle England where Charles I was said to have a very special French chef who made a special dessert that resembled fresh fallen snow, but was creamier. To some of the first recorded instances where ice cream is mentioned. In 1774 a caterer just arrived from London named Phillip Lenzi announced in a New York newspaper that he would be offering for sale various confections to which one of them was ice cream. The wife of President James Madison, a certain Dolly Madison, served ice cream at the Inaugural Ball in 1813. As time moves forward the process of making ice cream becomes more modern. In the mid 1850 s the crank freezer comes into play and makes ice cream making more for the masses. About the mid 1920s the first commercial continuous freezer was perfected by Charles Vogt and ice cream, as we know it, was brought into being. As ice cream became more available and popular, the manner in which it was served was left up to the imagination of the makers. The other key to success was home refrigeration and the invention of the basic refrigerator. This opened the pathway to limitless amounts of product reaching the masses. Moving into today s modern era of ice cream you have many choices to decide from in both the hard and soft arena. In the soft arena in addition to the standard soft serve mixes you can choose from frozen custard, sorbet, ice milk, frozen yogurt and gelato. The two items gaining popularity throughout America these days are frozen custard and gelato. Frozen custard is different from basic soft serve in that it has to contain 10% butterfat and 1.4% sweetened egg yolk solids. Frozen custard seems to be best served at a warmer temperature than hard ice cream and it has a maximum of 25-30% overrun to achieve the best flavor profile. Frozen custard may also be served in your standard soft serve machine and still promote all of the above attributes. Frozen custard is reminiscent of days gone by when life was simpler and slower paced. It is described as a comfort food that appeals to all ages. Gelato has become the generic Italian term for ice cream although true gelato contains no cream. In Italy gelato comes from the word gelare which means to freeze thus a word can take on new meanings outside of its origin. Gelato is typically made fresh daily and is served at about 5-8ºF. This allows the product to offer the best flavor profile and mouthfeel. In Italy gelato is made with whole cows milk and contains between 4-8% butterfat, but can vary depending on the region. American gelato can contain more fat than in Italy, up to 16% depending on the use.
Here is a quick but tasty peach gelato recipe for you to try on a nice hot summer evening. This will serve 6-8 people. This recipe doesn t need the basic machine to make so everyone can give it a try. You will need the following ingredients: 3 pounds of peaches, peeled and pitted 1/4 cup sugar or more to taste 1/2 cup marscarpone, crème fraiche or yogurt Cut the peaches into very small pieces. The smaller you cut them, the faster they will freeze and the finer the final texture will be. Arrange the peach pieces in a single layer on a rimmed cookie sheet and freeze solid, for about 2 hours. Put the frozen peach pieces in a food processor with the sugar and grind briefly. Add the mascarpone and pulse until the mixture is smooth. Empty the food processor into a small container and freeze again, 20 to 30 minutes before serving. Each serving using mascarpone, 143 calories, 2 grams protein, 21 grams carbohydrates, 3 grams fiber, 7 grams fat, 4 grams saturated fat, 18 mg. cholesterol, 8 mg. sodium. This should make a fun family project at home after you spend a long day in your ice cream shop helping to make others smile as you send them on their way with a frozen delight of the season. Here s wishing everyone a great season and many smiles to come. 2006 SAVANNAH CONVENTION SCHEDULE - HUMAN RESOURCES THEME Here is the preliminary seminar schedule. Seminars are subject to change due to the availablity of speakers. Tuesday, November 7, 2006 11:00 AM - 3:00 PM Executive Committee Meeting Noon - Executive Committee Lunch 4:00 PM - 9:00 PM Membership Committee Meeting 5:30 PM Membership Committee Dinner Wednesday, November 8, 2006 7:00 AM - 1:00 PM Board of Directors Meeting Noon - 1:00 PM Board of Directors Lunch Noon - 5:00 PM Registration Noon - 5:00 PM Suppliers Setup Exhibits 1:30 PM - 5:30 PM Convention Kick Off Program Industry Experts Answer Your Questions on Opening a Successful Ice Cream Business 1:30 PM - 2:00 PM Realistic Cost Analysis & Financial Forecasting to Open a Profitable Store Malcolm Stogo, Malcolm Stogo Associates 2:00 PM - 2:30 PM Location, Location, Location, Picking the Right One Kelly Larson, Skoops 2:30 PM - 2:45 PM Coffee Break 2:45 PM - 3:15 PM Should You Make Your Own Ice Cream Versus Buying Bulk Ice Cream? A Cost and Labor Analysis Pete Freund, Cliff s Dairy Maid Rich Draper, The Ice Cream Club 2 NICRA June 2006
3:15 PM - 3:45 PM Menu Items - Should You Serve Soft Serve, Frozen Custard, Gelato? Mary Kircher, Dingman s Dairy Hank Sweeney, Classic Mix Partners 3:45 PM - 4:15 PM Great Marketing and Promotion Ideas for Your Success Giovanni & Itzel Bruno, Lita s Divine Creamery 4:15 PM 4:30 PM - Break 4:30 PM - 5:00 PM Hiring Exceptional Employees the First Time Katie Dix, Capannari s Ice Cream 5:00 PM - 5:30 PM Question & Answer Session with Industry Experts 6:00 PM - 7:00 PM NICRA Past Presidents Reception & Cash Bar 7:00 PM - 8:15 PM Welcome Dinner (Ticket Required) 8:30 PM - 10:00 PM Best New Flavor Contest - Exhibits Open - Cash Bar Thursday, November 9, 2006 7:00 AM 10 Minute Officer & Board of Directors Meeting 7:15 AM - 7:45 AM First Timers Meeting Jay Rentschler, Upstate Farms Janet Mitchell, Woodside Creamery Lisa Sorrentino, Anderson s Frozen Custard Beckie Jacobs, Serendipity Ice Cream 7:30 AM - 4:00 PM Registration Open 8:00 AM - 8:45 AM Opening Breakfast 9:00 AM - 5:00 PM Exhibits Open 9:00 AM - 10:30 AM Keynote Speaker Eric Chester - Generation Why (HR) 10:35 AM - 11:55 AM Coffee Break Visit Supplier Exhibit Room - Win NICRA Bucks Noon - 12:45 PM Luncheon (Ticket Required) 1:00 PM - 1:45 PM Best Nut Flavor Contest 1:50 PM - 3:00 PM Promotion of the Year Presentations Lynda Utterback, The National Dipper, Moderator 3:05 PM - 3:20 PM Coffee Break 3:20 PM 4:20 PM Concurrent Sessions Leading by Your Good Example (HR) Ryan Burley, The Franklin Fountain, Moderator What s Hot and What s Not; Sharing Ideas Tom Zak, Concord Foods Margaret Anderson, Taylor Freezer of New England George Armenta, Lilar Corp./Dippin Flavors Gerry Kraus, Kraus & Co. Inc. Juergen Kloo, Joy Cone Co. Vince Giordano, Sno Top, Moderator A Financial Marketing Plan to Help You Budget for Your Charitable Contributions Rhodney & Sharon Honeycutt, I.C.E. of America Jeff Meyers, The Double Dip, Moderator 4 NICRA June 2006
4:30 PM - 5:30 PM Concurrent Sessions A Win, Win Situation, Successfully Managing Fundraisers Rick Davis, Ashby s Sterling Ice Cream Steve Carberry, Carberry s Homemade Cake Decorating 101 Kasia Wilk, Lucks Food Decorating Co. Be Diligent, Avoid Employee Theft Jay Rentschler, Upstate Farms Karen Gagne, Karen s Kreamery 6:00 PM Evening Reception & Dinner Dinner At 17 Hundred 90 Restaurant (Ticket Required) Friday, November 10, 2006 7:00 AM - 8:00 AM Supplier s Meeting 8:00 AM - 8:30 AM Continental Breakfast 8:15 AM 10 minute Officer & Board of Directors Meeting 8:45 AM - 10:15 AM Teach Your Employees How to Deal With Allergens in Your Stores Keynote Speaker - Dr. Sue Hefle 9:00 AM - 9:00 PM Supplier Exhibits Open 10:15 AM - 10:45 AM Coffee Break Visit Supplier Exhibits 10:45 AM - 11:55 AM Concurrent Sessions Business Planning for Your Success Bill Meagher, Lakeside Creamery Successfully Negotiating Leases, Vendor Agreements, and Other Issues Mitch Jacobs, Serendipity Ice Cream How to Recognize Sexual Harassment, How to Deal With It, S toelting soft serve freezers and frozen drink dispensers are engineered to provide the fastest draw rates, and are built for ease of operation and cleaning. Maximize profit margins year after year with sales of soft serve ice cream, shakes, slushes, smoothies, and frozen cocktails. Stoelting freezers and dispensers offer many unique features, like: Patented Mix Inlet Regulators, IntelliTec Control, and an Energy Conservation Mode. In addition, we offer the strongest warranty in the industry. For more information, call or visit our website today. How to Avoid It (HR) Holly Anderson, Anderson s Frozen Custard Pete Freund, Cliff s Dairy Maid Noon - 12:45 PM Luncheon (Ticket Required) 12:45 PM 1:10 PM Professor Reviews Ice Cream Clinic 1:20 PM - 2:00 PM Ice Cream Clinic 2:15 PM - 3:15 PM First Timers - Get Your Questions Answered Randy & Lisa Brown, The Banana Split, Inc. Todd McDaniel, Bill Mack s Ice Cream Jim Marmion, Advanced Gourmet Equipment & Design Training your Employees to Do What you Want Them To/Employee Handbook (HR) Lisa Sorrentino, Anderson s Frozen Custard Katie Dix, Capannari s Ice Cream The Science of Ice Cream - Make a Better Product Ray Sheehan, Avondale Dairy Bar John Pascuito, H. C. Brill 3:15 PM - 3:45 PM Coffee Break 3:45 PM - 5:00 PM How to Schedule Employees Properly and Get the Greatest Return from the Hourly Rate You Pay Employees Mary Humphreys-Goldenthal Springer s Ice Cream Cake Decorating - Advanced 201 Making Great Novelties with Soft Serve Russ Hommedieu, Cold Molds Margaret Anderson, Taylor Freezer of New England Tom Zak, Concord Foods 5:00 PM - 6:00 PM Dinner on Your Own 6:00 PM - 9:00 PM NICRA Supplier Party Bryce Thomson Scholarship Auctions 6 NICRA June 2006
Saturday, November 11, 2006 7:00 AM - 8:00 AM - Continental Breakfast 7:40 AM 10 Minute Officer & Board of Directors Meeting 8:00am - 10:00am Batch Freezer Maintenance Why is Sanitation Important? (HR) Equipment Maintenance 10:00 AM - 10:15 AM - Coffee Break 9:00 AM - 12 Noon Convention Round Table Finale Vince Giordano, Sno Top - Moderator 10:00 AM Leave for Optional Golf Tournament (Ticket Required) 12:45 PM - 3:30 PM Historic Downtown Trolley Tour (Ticket Required) 6:30 PM - Cocktail Party 7:00 PM - 10:00 PM Awards Banquet NICRA SUPPLIER SPOTLIGHT WHERE S THE EGG IN AN EGG CREAM? by David Jacobs H. Fox & Co., Inc. Directions: In a tall glass, pour 1/2 inch of chocolate syrup, 3/4 inch of whole milk, add seltzer, (preferably from an old fashion siphon bottle) mix briskly and serve. What you get is a unique chocolate soda with a big frothy head that any transplanted New Yorker can tell you is a little slice of heaven. When made correctly, it is unlike anything else you have ever tried. A drink that has become synonymous with New York history, the Egg Cream has deep roots that go back nearly 100 years. Every transplanted New Yorker that has made the decision to make a new and hopefully better life in some other part of the country will talk to you about their childhood, about their Egg Cream experience and about their frustration about not being able to find it anywhere else. This is a phenomenal beverage, and if you have never had a New York Egg Cream then you are truly in for a treat. Let s start off by explaining what an Egg Cream is (and what it isn t). First, it was a soda produced almost exclusively in the soda fountains of New York (particularly Brooklyn). Second, there are no eggs in an Egg Cream. Third, many Egg Creams don t even contain cream. It does contain chocolate, seltzer, and either milk, cream, or both. When made correctly, the taste is wonderful, and completely different than any soda on the market today. The best way to describe the taste of an Egg Cream is to remember back to when you had an ice cream soda. If you can remember sipping on the straw, once the ice cream had a chance to melt, the wonderful taste of flavors produced by the blending of melted ice cream, chocolate syrup, and seltzer water, would best describe how an Egg Cream taste. There are other chocolate soda beverages on the market, but they all taste like chocolate milk made with water. These do not even come close to the complex and wonderfully delightful taste of an Egg Cream. According to an article published in Esquire Magazine in the 1970s, the Egg Cream was invented in 1890 by Louis Auster, a Jewish candy shop owner in Brooklyn, New York. Auster s concoction sold for three cents and he sold as many as 300 on a hot summer day. The beverage was extremely popular, and the candy shop (eventually five candy shops) would be standing room only. Lines would form down the street and around the corner, and according 8 NICRA June 2006
PreGel dal 1967 Ingredients & Supplies for Ice Cream, Gelato, Sorbetto Custard and Soft Serve Innovation & Quality FREE Professional Education PreGel Training Center May Monday 8- Tuesday 9 Monday 29- Tuesday 30 September Thursday 14- Friday 15 Monday 25- Tuesday 26 Special Event Dates Charlotte Facility June Monday 5- Tuesday 6 Thursday 22- Friday 23 October Thursday 12- Friday 13 Monday 16- Tuesday 17 Thursday 26- Friday 27 July Thursday 13- Friday 11 Thursday 27- Friday 28 November Thursday 2- Friday 3 Thursday 9- Friday 10 Thursday 16- Friday 17 August Thursday 10- Friday 11 Monday 28- Tuesday 29 December Monday 4- Tuesday 5 Thursday 14- Friday 15 Monday 18- Tuesday 19 Standard Training, Special Training and Custom Training Programs are Available Every Day The PreGel Training Center provides the most useful theoretical/practical advices and offers technology, experience and recipes to achieve the highest quality and assure the most successful results to our customers. For information visit us at www.pregelusa.com PreGel USA, Inc. 8700 Red Oak Blvd. - Suite A Charlotte, NC 28217 Ph: 704 333 6804 Fax: 704 333 8035 Toll Free: 866 977 3435 E-Mail: info@pregelusa.com www.pregelusa.com
to the article, this started a tradition of drinking the Egg Cream while standing, never sitting. Egg Creams were so popular in Brooklyn that author Elliot Willensky writes a candy store minus an Egg Cream, in Brooklyn at least, was as difficult to conceive of as the Earth without gravity. During the 1920s (or maybe the 30s), Mr. Auster was approached by a national ice cream chain, and they offered to buy the rights to the Egg Cream for a fairly small sum. When Mr. Auster turned them down, one of the executives called him by a racial slur, and Mr. Auster vowed to take the Egg Cream formula to his grave. Furthermore, he also instructed the few relatives that knew the secret formula to do the same and they all did just exactly that. The only surviving member of the Auster family that still knows the secret is Mr. Auster s grandson, Stanley Auster, and he too has vowed never to reveal the secret. However, Stanley Auster has been quoted as saying that the original Egg Cream contained neither eggs nor cream, and that the origins of its name have been lost. Here are several theories regarding the name, and ingredients, of the Egg Cream. 1. When Louis Auster created the Egg Cream it originally contained both eggs and cream and that was where the name came from. However, he may have later changed the formula eliminating the eggs and cream but keeping the same name. 2. The name Egg Cream was derived as a marketing technique. Eggs and cream were both very popular ingredients in better sodas at the time, but added to the cost of the drink. Louis Auster may have found a way to make a drink that tasted like it contained both of these ingredients even though it didn t. Calling the drink an Egg Cream, based on its taste, even though it contained neither may have simply been good marketing. (As a side note, drinks that contained eggs were shaken thoroughly with shaved ice and then strained you would have never tasted the egg). 3. It is possible that Louis Auster s Egg Cream contained only chocolate syrup, soda water, and maybe milk But the chocolate syrup might have been prepared with both eggs and cream (thus the name). 4. Mr. Auster was Jewish, as were most of his customers at the time the Egg Cream was invented. It is possible the Egg Cream is actually a Yiddish name or phrase that has been Americanized. The Yiddish word for Pure is Ekt (I hope I got the spelling right). I have no idea what Yiddish word sounds close to cream, but for arguments sake let s say Keem is Yiddish for Sweetness. This would have made Ekt Keem or Pure Sweetness the original name, and it simply became corrupted into Egg Cream. 5. The most likely theory was sent to me by an old time Brooklynite. He said that when he was a kid (about 60 years ago) he used to order an A cream. This makes a lot of sense. An A cream sounds a lot like an Egg Cream and the best soda fountain drink was usually its chocolate drink (its A list drink). In any event, the Egg Cream had a life of its own, and other soda fountain operators began selling their own versions of the Egg Cream. Initially, each of the different soda fountains produced widely different versions of the Egg Cream, but eventually a formula consisting of seltzer water (3/4 of a glass), chocolate syrup (usually 1-2 oz.), and either cream or milk (not too much) was settled upon. The Egg Cream remained a product sold only through New York soda fountains for many years. The reason for this was that bottled versions were impossible to make. The cream, chocolate, and soda had a tendency to separate and to go bad after a couple days at best, and efforts to pasteurize or preserve the product ruined the taste. That is until the last couple of years. A fellow by the name of Jeff Glotzer partnered up with a friend of his and the two men created a specially patented process to produce an Egg Cream containing the same ingredients as the Egg Creams sold at the old New York soda fountains but with a very long shelf life. Unfortunately, their partnership didn t last and the two men went their separate ways. 10 NICRA June 2006
NICRA June 2006 11
NICRA ACTIVE MEMBER SPOTLIGHT A BUSINESS HISTORY by Mary Humphreys-Goldenthal Springer s Homemade Ice Cream In 1975 Neil and Barbara Humphreys purchased Springer s in Stone Harbor, New Jersey - fulfilling Neil s longtime dream. Since the age of two, Neil was a vacationer with his parents on the Seven Mile Island in Cape May County and they made many visits to Springer s over the years. In the late 1960s Neil approached the current owner and told him that should he ever want to sell the business to please give him a call... Despite many questions and some research, no one can pinpoint an exact year that Springer s was established, but it is fairly certain that it was during Prohibition. Legend has it that the ice cream started as a front for Eugene Springer s very lucrative, but illegal job of rum running. He first delivered loads of alcohol by truck and quickly realized that he could make more money by taking his boat out to meet the ships off the coast. He continued the runs until he was spied by federal authorities that chased him up the Delaware River where he ditched his boat and literally ran for his life. After that experience, he decided to stick solely to ice cream. But many people believed that some of the contraband was used in the ice cream and made it particularly tasty... inspiring an ongoing inside joke even today: It sells quicker with liquor! In the early 1950s, Mr. Springer sold the business to one of his former employees, Jack Fitzpatrick. Jack had entered the town and the store in 1943 when he was a teenager and he was smitten immediately. After working for Mr. Springer for many years, and not long after he married, Jack and his wife, Pat, were approached by Mr. Springer; he offered to sell them the ice cream business and the property, which also included 22 motel rooms above the ice cream parlor, on a lease-to-own basis. They jumped at the opportunity and traded in their life in Philadelphia and Jack s job at Honeywell to make and sell ice cream at the Jersey Shore. In 1975, after 20 years of ownership and more than 30 years in the business, Jack decided to change careers and he began calling the people on a list he had made over the years; a list of people that had expressed an interest in buying Springer s if the time came. Jack called the first man on the list, and the gentleman said that he would think about it. Then Jack called the second person, Neil Humphreys, and he immediately said yes. The first man called back shortly and said he would take it, but it was too late. And so Neil and Barbara became the third owners of the place that was loved by so many people, for the ice cream, the tradition and the ambiance of the seashore. Barbara was raised in her family s candy store in the Pocono Mountains in Pennsylvania, both have business degrees and Neil was a professor of business management, so they combined their talents, took some classes when they could, joined NICRA and began their adventure into the world of homemade ice cream with three young children eager to go along for the ride. Since Springer s is a seasonal business, Neil kept his real job teaching college back in Virginia and they have commuted each season ever since. For five of those years the commute was from Louisiana due to a change in teaching positions. Over the years Barbara and Neil have taken great care to maintain the quality and the tradition that have always been synonymous with Springer s. The customers continue to line up down the block each summer and they boast hundreds of very loyal former employees that are part of the Springer s extended family. They currently employ approximately 60 kids each year, most of whom - like Neil - have had a longtime dream to be associated with Springer s and several say they hope to own it some day. Two of the Humphreys children have ventured into other careers. Their son Paul, is a West Point graduate and career military officer and their daughter Gloria is a school 12 NICRA June 2006
teacher in Michigan. After some experience in the real world, Mary returned in 2000 to help with the store full time. But no one ventures very far from Springer s for very long. Gloria returns most summers to help out for some portion of her summer vacation and Paul visits with his family whenever he is stateside for a summer. Despite the long hours, hard work, long lines and all of the seasonal chaos, going to Springer s is going home for the Humphreys, the employees and the customers. There have been some changes over the years. The motel rooms upstairs have not been rented out since the 1960 s and are now offices and storage rooms: in 1999 the first two floors of the building (built in 1910) underwent a major renovation. The children of former employees from the late 1970 s are now the current employees and there are twice as many employees now than there were 31 years ago. But when a customer walks in the door, he or she is still greeted by a group of clean-cut and enthusiastic employees ready to scoop up one of more than the fifty flavors that grace the old, black and white painted wooden flavor board. Some of the flavors have been retired and the always creative employees are forever dreaming up new flavors - some endure while others make brief guest appearances, but Mr. Springer would most likely approve of Kahlua Kommotion, Almond Amaretto and Peppermint Schnapps! SUZANNE JAMES PASSED AWAY Suzanne (Sue) James, wife of retired Joy Cone Company salesman Dave James, passed away May 5, 2006 in the hospital of Sharon Regional Health System after a brief illness. She was 75. She was a 1950 graduate of Farrell High School and for more than 20 years worked at the family business, DJ s Greenhouse in Transfer, Penn. She enjoyed flower gardening, reading her bible and spending time with her grandchildren and her dog, Lacey. She is survived by her husband of 56 years, David James, three sons, five grandsons, two granddaughters, two great grandsons, a sister, brother, and a half brother. Memorial contributions may be made to Bill Rudge Ministries of Living Truth, North Buhl Farm Dr., Hermitage, PA 16148. To offer condolences to Dave James, 1004 E. Lake Rd., Transfer, PA 16154. Make Your Plans Now to Attend NICRA s 73rd Annual Meeting Hilton DeSoto Savannah, Georgia $139 Room Rate Call 912-232-9000 November 8-11, 2006 NICRA June 2006 13
NEW ACTIVE MEMBERS Charlotte s Iskrem AS Striket 8, Asker, Akershus N-1389 Norway 00-47-99269350 Ann Charlotte Johansen Bjerke 1 MP, WD Good s Candy Shop 1423 W. 53rd St. Anderson, IN 46013 765/642-7247 Fax: 765/642-7418 Randy Good 1 D Widmann Creamery 16 Skypark Cir. So. San Francisco, CA 94080 650/952-6219 Fax: 650/952-6719 Leslie Widmann 1 D NEW SUPPLIER MEMBERS Advanced Gourmet Equipment & Design 2007 Yanceyville St. Nussbaum Center #3310 Greensboro, NC 27405 336/333-9225 Fax: 336/217-8838 Jim Hall Jim Marmion Distributor for Pacojet, store design, layout, buildout, training & education. General frozen dessert equipment. BUTTER PRICES April 28, 2006 - Grade AA Butter saw no change, and finished at $1.18 even. The weekly average was $1.1880. (2005 price was $1.4083.) May 5, 2006 - Grade AA Butter saw no change and finished at $1.1750. The weekly average was $1.1760. (2005 price was $1.3800.) May 12, 2006 - Grade AA Butter was was up 1/4 cent, to finish at $1.1775. The weekly average was $1.1755. (2005 price was $1.3817.) May 19, 2006 - Grade AA Butter saw no change to finish at $1.1775. The weekly average was $1.1750. (2005 price was $1.3817.) Support prices for butter start at 0.85. 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. 14 NICRA June 2006
NICRA CONVENTION COSTS CALL YOUR NICRA SUPPLIER MEMBERS FIRST NICRA is a volunteer, non-profit organization. NICRA always attempts to give its members the best value possible. This is an attempt to explain the process of selecting the right hotel for a convention and explain some of the convention costs that go into the registration fee. NICRA books the hotel 3 years prior to the date needed. This allows NICRA to get the dates we need and to lock in rates now at current price levels if possible. All of the hotels are required to fill out a form that details the accommodations they have, if freezer space is available, size of meeting rooms, size of banquet rooms, supplier exhibit area and guest amenities. The latter is important because many members treat this as their vacation. Because of the number of meeting rooms NICRA requires, the organization must guarantee a number of sleeping rooms (around 500) to be booked during the convention dates as well as dollar amount for food and beverage, generally $20,000 to $25,000 or more. If we cannot guarantee enough rooms or food and beverage dollars, the hotel will either come back with a higher room rate or not even accept NICRA. NICRA is not large enough to rent space in a convention center and have a separate hotel for room accommodations. NICRA did look at this option for Savannah, but meeting room space would have cost $40,000 which would have added $200 to each registration. Outside activities are looked at the time we sign a contract with the hotel with an outside event company but final arrangements with that company are not completed till one year before the convention. The pricing of the activities is typically determined by the cost of renting a bus for the activity. If the bus is not full, NICRA must pay the difference. The cost per person for the bus is usually around $20. Other convention cost factors include audio/visual equipment rental. Typically the cost to rent a power point projector per day is $1,200; a slide projector is $90 per day, plus $90 for the screen; TV and VCR is $270 per day; a wireless microphone is $120 per day; a white board with markers and erasers is $50. These prices do not include labor, at $40 an hour, a 19% service charge and taxes. We looked at purchasing this equipment and shipping it to the meetings. But, if the equipment is damaged, we may not be able to find someone to fix it in time. Also the hotels charge a fee as well as electrical use if we bring in our own equipment. Last year the association paid just over $8.000 for audio/visual equipment rental. In Orlando the cost was over $12,000. This year our keynote speaker s fee is $6,500, plus round trip air fare, hotel, ground transportation and meals. The total cost will be between $7,500 and $7,700. The Board budgeted $15,000 for outside speakers. Last year $15,000 NICRA June 2006 15
2006 NICRA OFFICERS President Rich Johnson, Tasty Time Ice Cream, Folsom, Calif. President Elect Mark Leichtman, MaggieMoo s Intl., Columbia, Md. Vice President Jim Mitchell, Woodside Farm Creamery, Hockessin, Del. Secretary/Treasurer Vince Giordano, Sno Top, Manlius, New York Secretary/Treasurer Elect Bob Turner, Dairy Corner, Urbana, Ohio Past President Steve Carberry, Carberry s Homemade, Merritt Island, Fla. Executive Director Lynda Utterback, Elk Grove Village, Illinois 2006 BOARD OF DIRECTORS Terms Ending Annual Meeting 2006 Cliff Freund, Cliff s Dairy Maid Ledgewood, New Jersey Karen Gagne, Karen s Kreamery, Surprise, Arizona Juergen Kloo, Joy Cone Co. Hermitage, Pennsylvania Bill Meagher, Lakeside Creamery Deep Creek Lake, Maryland Terms Ending Annual Meeting 2007 Lynn Dudek, Ruth Ann s No. Muskegon, Michigan Mary Humphreys-Goldenthal, Springer s Ice Cream Stone Harbor, New Jersey George Lochhead, Lochhead Mfg. Evergreen, Colorado Dick Warren, Four Seas Centerville, Massachusetts Terms Ending Annual Meeting 2008 Ken Bethge, Maurer s Ice Cream Shamokin, Pennsylvania Duane Button, Buttonwood Farm Griswold, Connecticut Rick Dietsch, Dietsch Brothers Findlay, Ohio Rod Oringer, Concord Foods Brockton, Massachusetts John Watts, Bridger Ridge Ice Cream Belgrade, Montana 2006 SUPPLIER OFFICERS President Jay Rentschler, Upstate Farms Co-op, Buffalo, New York Vice President Rich Draper, Ice Cream Club, Inc., Boynton Beach, Fla. Secretary/Treasurer Tom Zak, Concord Foods, Brockton, Massachusetts Chairman Margaret Anderson, Taylor Freezer of New England Norwood, Massachusetts 16 for I N I F TALIAN MPORTED ATURAL LAVORS GELATO SORBETO ICE CREAM Partial Listing Only: Hazelnut Paste, Pistachio Paste Italian Kiss, Tiramisu', Passion Fruit, Zabajone, Wild Berries, Coffee Cream... TORRONALBA FLAVORS B O UY NLINE www.icaffe.com www.icaffe.com 1-800-424-4221 was budgeted as well and every dollar was spent to bring quality speakers to the Annual Meeting. We try to keep meal costs to a minimum. However, standard procedure for hotels is to add sales tax to the meal cost and then charge a 20% gratuity on the cost of the meal and the sales tax (it s called plus, plus), so the $20 lunch now becomes $25.56. Coffee and tea costs $40 to $50 a gallon and you can get 21 6-oz. cups out of a gallon. That comes out to about 14 to 16 gallons of coffee for each coffee break. Generally, soft drinks and bottled water are charged on consumption at $2.50 to $3.50 each, and don t forget the plus, plus. A lot more effort and planning than what is described above goes into determining which hotel will be selected. These are only a few of the costs that make up the registration fee. NICRA always attempts to find the best value for its members and we will continue to do that. 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 e-mail: info@nicra.org Web: www.nicra.org Jim Mitchell, Chairman Publications Committee Lynda Utterback, Editor 2005 National Ice Cream Retailers Association Vol. 27, No. 6 Make Your Plans Now to Attend NICRA s 73rd Annual Meeting Hilton DeSoto Savannah, Georgia $139 Room Rate Call 912-232-9000 November 8-11, 2006 NICRA June 2006