National Ice Cream Retailers Association · PDF file · 2017-06-02National Ice Cream Retailers Association ... The costing should include and reflect all costs incurred to ... Cake

National Ice Cream Retailers Association

OCTOBER 2011 - $25.00

IN THIS ISSUE What’s Your Sweet Spot?” by Allen Bell, Frosty Products................................1 Green Mountain Introduces Hot Pepper Extract.................2 2011 Jacksonville Seminar Schedule...................................3 Exhibitors Signing Up for Jacksonville..............................8 From Madagascar to Mexico! Which Vanilla is Right For You? by Darian Rottmann, Lochhead Mfg. Company.....9 Butter Prices......................................................................10 New Active Members........................................................10 New Supplier Members.....................................................11 Ashby’s Sterling Wins World Dairy Awards......................11 2011 Officers, Board Members, & Supplier Officers.......12

NICRA SUPPLIER SPOTLIGHT

WHAT’S YOUR “SWEET SPOT”?

by Allen BellFrosty Products, Canton, Michigan

Your menu is the most important in-ternal sales and marketing tool your frozen dessert operation can have to market your products to your customers. Typical-ly, it is the only printed advertising that you can be sure will be viewed by your customers. Once your customer has it in their hands, it can immediately not only influence what they will order, but also how much they will spend. Your menu layout and design will directly effect and influence your sales revenue.

When designing your menu, remember that it is the best op-portunity to educate your customer and that it provides you the best opportunity to raise check averages and customer loyalty. Your design should be harmonious with your image and concept and in many instances, it is the best opportunity to introduce your establishment to your customers. Just as you have spent considerable time and resources to create your stores image, you should endeavor to replicate those efforts in your menu layout and design. Your design should highlight your more profitable items and these items should also be boosted by your servers by their recommendation of specific items. Coupling of these two key marketing ingre-dients will help to boost your check averages in terms of profitability.

Remember that most people do not read all of a menu, but instead, they will scan the menu with their eyes. If you want to feature specific items, you will need to place them in a strategic location on your menu. To direct your customers to these featured specific items, they will need to be placed in the key eye focus area of your menu. The key spot on any menu is typically the very center and this can be the secret to promoting a specific menu item that allows for higher profit-ability and increased sales revenue.

The use of these key focus areas, commonly referred to as the “sweet spot” and secondary key focus areas or “semi-sweet spots”, helps direct the glancing eye of your customer to that specific section. The eye can be drawn to a specific area by the use of bigger or different fonts and/ or colors or by plac-ing a shaped border around particular menu items. Descrip-tive labeling of item names and colorful graphics may also produce positive effects of promoting low food cost, high profit menu items. These descriptive labels typically increase customer satisfaction and achieve a higher perception of product value. The diagram below details the typical order of focus by customers when looking at a menu.

2 NICRA October 2011

CALL YOUR NICRA SUPPLIER MEMBERS FIRST

http://www.nicra.org

The graphic eye movement pattern as pictured above shows typical eye movement. This pattern is not fixed and can be altered and directed by the use of graphic techniques that will attract attention. Some of the best examples of these techniques are the use of color as background, use of a larger or bolder type, or adding an illustration or picture to attract attention. Remember, the goal here is to attract interest in the items that you want to promote most.

In order to achieve the primary goal of engineering your menu and to promote and encourage the purchase of tar-geted items, with these being those items with the highest profit, you must first determine the cost of each menu item. The costing should include and reflect all costs incurred to produce and serve the item including food costs, all costs incurred to produce the item, product loss and waste, and incremental labor. That’s a lot of calculations for sure and therefore many operators choose only to use a simplified costing that would only include food costs.

What we are trying to accomplish is to turn our menu into a cost control, marketing and communication piece. Un-derstanding and using psychology to incorporate certain applications into the graphic design and layout can certainly influence the menu selection of customers. These techniques do not in any way force the customer into ordering an item

they do not want any more than the way a television com-mercial or billboard advertisement influences the purchasing decision. But just like the television commercial or billboard, your menu design can put that idea into your customers head, thereby increasing the likelihood that they will at very least, consider the choice when a purchase is made. If they never saw it, it would probably never occur to them to even consider it.

Once you have determined your initial menu layout and before the final design process, you should review the layout to avoid the common menu mistakes.

1. Make it easy to read. Avoid poor readability due to paper color and font size or font style. 2. Avoid crowding. Limit the use of graphics to ac-centuate high profit items. 3. Make sure your menu is fitting of your décor and image. 4. Make sure the menu size is adequate and not awkward to handle and hold. 5. Avoid the blah, blah, blah. Don’t use monotonous graphics on all items so that none of them stand out. 6. Don’t overemphasize price. Avoid dollar signs and prices ending in 9 or 99 if at all possible.

Typically, operators will spend a great deal of time and money to get the décor and operations of their store just right. When determining your menu content, layout and design, put a lot of thought into the design of your menu so that all of your hard work and money will be returned many times over. A properly designed menu can certainly help you achieve sales goals, keep your costs in line, increase the speed of preparation and service, and return a desired average check.

Use of menu consultants among national chains and in the fast casual food segment is ever increasing as these operators work hard to compete in these tough economic times. There is an ever increasing body of research available through pro-fessional consultants and on the internet to help you win over both the minds and stomachs of potential customers.

GREEN MOUNTAIN INTRODUCES HOT PEPPER EXTRACT

Green Mountain Flavors, Inc. introduces Hot Pepper Extract which allows manufacturers to spice up sales by adding “heat” to their frozen desserts. Because hot pepper extract has a neutral flavor profile, it can be easily added to existing frozen dessert formulas to provide hot/spicy notes without significantly altering the existing flavor profile. Hot pepper extract is convenient to use, providing a consistent heat level from batch to batch, while allowing users to customize their desired heat level from “fire” down to a touch of heat.

3NICRA October 2011



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2011 JACKSONVILLE SEMINAR SCHEDULETuesday, November 1, 201110:00 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, 20117:00 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

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 ServeBatch FreezersMargaret Anderson, Taylor Freezer of New EnglandRich & 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 DayHeather Childs, Scoops From The Past

3:30 PM – 4:15 PM NICRA Member BenefitsCliff Freund, Cliff’s Dairy Maid, Ice Cream ClinicJohn Pitchford, JP’s Custard Cart, Insurance ProgramVince Giordano, Sno Top, Scholarship Program




4:15 PM - 4:30 PM Break

4:30 PM – 5:00 PM First Timers MeetingLisa Sorrentino, Anderson’s Frozen CustardJay Rentschler, Upstate FarmsScott Maloney, Treat Dreams

5:00 PM - 5:30 PMAsk the PanelQuestions & 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 ContestExhibits Open - Cash Bar

Thursday, November 3, 20117:15 AM 10 Minute Officer & Board of Directors Meeting 7:30 AM - 4:00 PM Registration Open 8:00 AM - 8:45 AMOpening 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 RoomWin NICRA BucksDemonstration Time

Noon - 12:45 PMLuncheon (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 ContestDemonstration Time

1:50 PM - 3:00 PM To Be Announced 3:05 PM - 3:20 PM Coffee Break

3:20 PM 4:20 PM Concurrent SessionsUnderstanding Financial Statements 101David Zimmermann, Royal Scoop Avoiding Health Code ViolationsJim Mitchell, Woodside Farm CreameryGretchen Hellstern, Woodside Farm CreameryModerator: Charles Page, Page Dairy Mart Refreshing Your Store Identity (Signs, Menu Boards)Nanette Frey, Frey’s Tasty TreatsMary Leopold, Leopold’s Ice CreamModerator: John Frey, Frey’s Tasty Treats

4:30 PM - 5:30 PMConcurrent SessionsBuilding an Employee HandbookRich Draper, The Ice Cream ClubModerator: Heather Draper, The Ice Cream Club

Understanding Financial Statements 202David Deadman, Chocolate Shoppe Ice CreamModerator: Sarah Moore, Chocolate Shoppe Ice Cream

CateringPete Freund, Cliff’s Dairy MaidModerator: John Pitchford, JP’s Custard Cart 6:00 PM Evening Reception & DinnerRiver City Brewing Company (Ticket Required)

Friday, November 4, 20118:00 AM – 4:00 PM Convention Registration

8:00 AM – 8:30 AM Continental Breakfast

8:30 AM 10 minute Officer & Board of Directors Meeting

8:45 AM - 10:15 AM Concurrent SessionsCake Decorating – Beginner – Hands OnElizabeth Riggs, Bakery Crafts

5NICRA October 2011






Leading dairy, ice cream and frozen dessert manufacturers have depended on Oringer for the finest quality ingredients.

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Moderator: Roberta Rudolph, Custard Cone

Social Media 101Moderator: Todd Truax, Almost Heaven

Organic Ice CreamAnna Kharbas, Straus Family CreameryModerator: Greg Pryal, Stoelting

10:15 AM - 10:45 AM Coffee Break Demonstration Time

10:45 AM - 11:55 AMConcurrent SessionsInspecting Your Own StoreJoe Venuti, Bedford Farms

Team EmpowermentMary Humphreys Goldenthal, Springer’s HomemadeModerator: Jim Oden, Debbie’s Soft Serve

The Interview Process Kelly Larson, Sweet TemptationsModerator: Nindi Wadhwa, Scooptacular 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 1:00 PM – 9:00 PMExhibit Hours

1:20 PM - 2:00 PM Ice Cream Clinic Dr. Johnny McGregor, Clemson UniversityDemonstration Time

2:15 PM - 3:15 PMConcurrent SessionsCake Decorating 202Elizabeth Riggs, Bakery CraftsModerator: Stan Sitton, Green Mountain Flavors

Social Media 202Pamela Starr, Constant Contact




How to Bring the Customer Experience of Ice Cream from the Back of the House to the Front of the HouseJim Marmion, Advanced Gourmet Equipment & DesignModerator: David Kaiser, Marble Slab Creamery

3:15 PM - 3:45 PM Coffee Break 3:45 PM - 5:00 PM Concurrent SessionsTurning Your Constant Contact Into RevenuePamela Starr, Constant ContactTerry Michels, Queen City Creamery

Mission Imperative, Not ImpossibleHolly Anderson, Anderson’s Frozen CustardLisa Sorrentino, Andeson’s Frozen CustardModerator: Juergen Kloo, Joy Cone Co.

Equipment Maintenance PanelSoft Serve/Batch FreezerModerator: Jay Rentschler, Upstate Farms 5:15 PM - 9:00 PM NICRA Party Sponsored by the SuppliersBryce Thomson Scholarship Silent & Live Auctions

Saturday, November 5, 20118:00 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 AMIzzy’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 NoonRoundtable – Get Your Final Questions AnsweredVince Giordano, Sno TopBill KIrcher, Dingman’s Dairy

1:00 PM - 4:30 PMTaste of Jacksonville Tour - Maxwell House Production Center; Peterbrooke Chocolatier; Swisher Sweet Cigars; Anheuser Busch Brewery. Transportation provided.(Ticket Required)

6:30 PM Cocktail Party7:00 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.

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 78th Annual Meeting and Trade Show.

Advanced Gourmet Equipment & DesignBakery CraftsBoDeans BakingCarmi Flavors The Chocolate ShoppeClassic Mix PartnersCold Car USACon Agra FoodserviceConcord FoodsDingman’s DairyDippin’ FlavorsEmery ThompsonExcellence IndustriesFrosty ProductsGold Medal Products Co. Great Lakes Ice Cream & Fast Food Assn.Green Mountain FlavorsHammons NutsThe Ice Cream ClubJoy Cone CompanyLloyd’s of PennsylvaniaLochhead ManufacturingLollicupMinus Forty TechnologiesMohawk CabinetsThe National Dipper MagazineNielsen Massey VanillasPacific Valley Dairy/DEII.Rice & Co., Inc.Straus Family CreameryStoelting, LLCT. R. ToppersTaylor CompanyTophill BakeryTrahin Miller InsuranceTurnkey ParlorUpstate FarmsWeber Flavors

9NICRA October 2011


1550 Shields Drive, Waukegan, IL 60085 • 800-525-7873 (PURE) • NielsenMassey.com

FROM MADAGASCAR TO MEXICO!WHICH VANILLA IS RIGHT FOR YOU????

Each year as I plan to write a NICRA article my goal is to always bring something practical, helpful, and fresh for the readers. I really hope that when you are finished reading this article you’ll be thinking…”Mission Accomplished!”

Over the last few years, I’ve travelled around the United States showing folks the different varieties of vanillas that can be made from vanilla beans grown in different regions of the world. Often I’ll do a sampling to demonstrate how different vanilla flavor profiles can impact a frozen dessert’s overall flavor. Normally I’ll bring several varieties of Pure Vanilla Extracts. If it’s applicable to my sample audience, I’ll also add a complex Artificial Vanilla Blend to the sampling too. I have folks rate the vanillas 1 thru 4 -- with 1 being the most preferred and 4 being the least preferred. Like golf, the vanilla with the lowest score wins!! What’s very interesting is, regardless of the geographical region where the tasting took place, the results are very similar and often identical. As background, I’ll begin with a description of some of the different vanilla profiles, and then finish with my findings. (Please bear in mind that my findings are not strictly scientif-ic and are based solely on my personal experiences working with vanillas and folks in the food industry.)

Madagascar Bourbon, Pure Vanilla Extract: The Bourbon Vanilla profile is typically described as rich, creamy, smooth and full bodied. It is a well rounded vanilla and is often con-sidered the “Cadillac” of vanillas.

Mexican, Pure Vanilla Extract: The Mexican profile is not as full bodied as the Bourbon and features a unique “edge” that is often compared to the “bitter” note you enjoy with a good dark chocolate.

Tahitian, Pure Vanilla Extract: The Tahitian profile fea-tures a uniquely floral/fruity note that is easily distinguished as you taste it.

Artificial Vanilla Blend: Some artificial vanillas offer a unique and complex profile that’s full of flavor and aroma. Others are “flat”, largely one dimensional and can leave you with an unpleasant aftertaste. For purposes of taste testing, I always like to show folks high quality “complex” artificial blends.

Now that you know what’s been tasted, let’s see what the “Survey Says!” (To quote our old Family Feud friend Rich-ard Dawson.)

Madagascar Bourbon Vanilla & the Artificial Vanilla Blend: In many instances, these two vanillas were the most preferred. They both regularly score at the top, and hardly




ever receive the lowest score. Many times the scores for these two vanil-las are literally identical. This is very interesting, and it begs the question; How can a Super Premium Pure Va-nilla Extract and a complex Artificial Vanilla score the same? I believe at least two factors are at play.

#1. Bourbon Pure Vanilla tends to be the most flavorful of the Pure Vanilla Extracts. It offers full, well rounded flavor all the way through the tasting process and thus scores extremely high which is expected.

#2. All artificial vanillas are not the same, and I usually show folks a really good one! But I think there’s more to it than just a great formula. Many foods eaten in the American diet these days are highly processed, and cost cutting is a priority. Where cost is king, artificial vanillas often rule the day. Thus the artificial vanilla profile is “very familiar” and folks tend to gravitate towards that familiarity.

Mexican Pure Vanilla Extract: Typically the Mexican vanilla profile scores right in the middle. It’s very rarely the most preferred, and it’s very rarely the least preferred. Many times because of the subtleness of the Mexican profile people like it … but they don’t have a super strong opinion either way.

Tahitian Pure Vanilla Extract- When it comes to flavor tasting opinions, the Tahitian vanilla profile is the opposite of the Mexican. It is almost never in the middle of the pack. It either gets a 1 as most preferred or a 4 as least preferred. In terms of overall scor-ing, it is most often the least preferred vanilla profile. What do I conclude from this? Tahitian vanilla has a great flavor profile that some really like, but I would think carefully about Tahitian vanilla being my “signature vanilla” blend because it can be polarizing. Some folks have asked “where would I use Tahitian vanilla?” Typically I recommend it as a top note blended with another vanilla extract. Or, if you are introducing a French Vanilla or a Vanilla Bean product it can be a great

vanilla as it’s easily distinguished from your signature “Main Stream” vanilla flavor.

I hope my findings are helpful to you. If you are considering working on your vanilla profile we recommend you contact your NICRA member vanilla suppliers for samples. Then you can taste the different vanillas for yourself, in your mix and with your customers to see which vanilla wins the day! Have a great fall season and I hope to see you at the NICRA Con-vention in Jacksonville, FL!

Darian RottmannLochhead Mfg. [email protected]

BUTTER PRICES

September 2, 2011 - Grade AA Butter finished at $2.0050. The weekly average was $2.0695. (2010 price was $2.2250)




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.

NEW ACTIVE MEMBERS

Caribbean Cream, LLC122 Polp Ln. Sanford, FL 32771407/792-9266Fax: 407/330-4957Logan RileyJoan RileyMark Riley1 DD, YD, SS, GG, FC, II

Caribbean Ice Company1904 Vida Shaw Rd.New Iberia, LA 70563337/241-4496www.caribbeanicecompany.comSkip ShenskyMatt ShenskyDrew Shensky1 FD

FOCUS Brands200 Glenbridge Point Pkwy.Atlanta, GA 30342404/805-0397Fax: 404/255-4978Mile DeStefanoScott NicelyCarla Russo1 FD, SS

Eric Jaszka50 Rolling Woods Ln. West Seneca, NY 14224716/725-9730Fax: 716/656-7729DD, SS, FC

Mystic Ices & Creams1217 W. Miller St.Fruitland Park, FL 34731352/205-3482Jeffrey Markow1 MP, WD, DD

Naples Ice Cream Factory2378 Immokalee Rd.Naples, FL 34110239/594-0022Fax: 239/963-3657www.naplesicecreamfactory.comAmy Spinelli1 MP, DD

11NICRA October 2011



Polar Shack200 Benwell Ct.Cary, NC 27519908/246-5807Andia XourisGeorge Xouris1 YD, SS, II

Robert Silk58 Waterways Dr.Key Largo, FL 33037305/453-3776Fax: 305/453-37761 DD

Soft Serve Treats LLCP. O. Box 817Edisto Beach, SC 29438843/345-4090Fax: 843/631-1075www/softservetreats.comRon Barker1 SS

Sweet Retreats165 N. Union St.Russiaville, IN 46979765/883-8182Fax: 765/883-8182Mike Eikenberry1 FD

Twist & Scoop500 N. BroadwayEast Providence, RI 02914401/354-2403Carmen SylvesterScott AdamsMar Chretien1 DD, YD, SS, GG

Zocalo52 – 3rd Ave., Apt. 4CBrooklyn, NY 11217617/519-5728Fax: 617/519-5728Arturo Sheimburg1 MP

NEW SUPPLIER MEMBERS

Excellence Industries2601 E. 2nd Ave.Tampa, FL33605813/870-0340Fax: 813/877-5832Howard NoskowiczDarrell DahlJoe ParrinoIce cream display freezers

Minus Forty Technologies Corp.30 Armstrong Ave.Georgetown, Ontario L7G 4R9Canada905/702-1441Fax: 905/702-1442 www.minusforty.com Julian AttreeDebra McCullaghDomenic CiulloManufacturer of merchandising freez-ers and refrigerators

ASHBY’S STERLING WINS 5 WORLD DAIRY AWARDS

Ashby’s Sterling Ice Cream won two trophies at the World Dairy Expo held August 16-18, 2011 in Madison, Wisconsin for its vanilla and vanilla bean ice creams. Entries were submit-ted from 91 dairy companies, tasted, tested and scored by a panel of judges. Ashby’s also won 2nd place awards for its Chocolate and Belgian (dark) chocolate flavors and 3rd place ribbons for Eskimo Kisses and Black Rasp-berry Chip Yogurt.

The National DipperThe only magazine that keeps you up-to-date in the retail frozen dessert industry.

Call or write for a subscription today!1028 West Devon Avenue • Elk Grove Village, IL 60007-7226

Phone: (847) 301-8400 • Fax: (847) 301-8402e-mail: [email protected]

Subscribe on-line at: www.nationaldipper.com

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

®

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12 NICRA October 2011http://www.nicra.org

2011 NICRA OFFICERSPresidentLynn Dudek, Ruth Ann’s, No. Muskegon, MichiganPresident ElectDan Messer, Eskamoe’s Frozen Custard, Monroe, La. Vice President David Zimmermann, Royal Scoop Homemade Ice Cream

Bonita Springs, Fla.Secretary/TreasurerNanette Frey, Frey’s Tasty Treat, Inc., E. Amherst, N. Y.Secretary/Treasurer ElectCarl Chaney, Chaney’s Dairy Barn, Bowling Green, Ky.Immediate Past PresidentBob Turner, Dairy Corner, Urbana, OhioExecutive DirectorLynda Utterback, Elk Grove Village, Ill.

Terms Ending Annual Meeting 2011Vince Girodano, Sno Top

Manlius, New YorkRod Oringer, I Rice Co., Inc. Brockton, MassachusettsRick Pizzi, Pizzi Farm Ice Cream Waltham, MassachusettsRoberta Rudolph, Custard Cone Roscoe, Illinois

Terms Ending Annual Meeting 2012Carl Chaney, Chaney’s Dairy Barn

Bowling Green, KentuckyCliff Freund, Cliff’s Dairy Maid Ledgewood, New JerseyJuergen Kloo, Joy Cone Co. Hermitage, PennsylvaniaJohn Pitchford, JP’s Custard Cart, Albuquerque, New MexicoJoe Venuti, Bedford Farms Ice Cream Bedford, Massachusetts

Terms Ending Annual Meeting 2013Mary Leopold, Leopold’s Ice Cream Savannah, GeorgiaJim Marmion, Advanced Gourmet Equipment Greensboro, North CarolinaNeil McWilliams, Spring Dipper Mammoth Spring, ArkansasJeff Myers, The Double Dip Lebanon, Ohio

2010 SUPPLIER OFFICERSPresidentMargaret Anderson, Taylor Freezer of New England

Norwood, MassachusettsVice PresidentTom Zak, I Rice Co., Inc. Secretary/TreasurerMary Kircher, Dingman’s Dairy, Paterson, New JerseyChairmanRich Draper, Ice Cream Club, Inc., Boynton Beach, Fla.

MISSION STATEMENT FOR NICRAThe 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 ASSOCIATIONNICRA 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 POLICYNICRA 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 Association1028 West Devon AvenueElk Grove Village, IL 60007-7226847/301-7500 - Fax: 847/301-8402David Zimmermann, Chairman Publications CommitteeLynda Utterback, Editor©2011 National Ice Cream Retailers AssociationVol. 32, No. 10

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 [email protected] requesting the information.

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National Ice Cream Retailers Association · PDF file · 2017-06-02National Ice Cream Retailers Association ... The costing should include and reflect all costs incurred to ... Cake