National Ice Cream Retailers Association

MAY 2011 - $25.00

IN THIS ISSUE Expand Your Menu To Increase Your Profits by Patti Kroening, Taylor Company..................................1 Fun Convention Activities....................................................2 Megan Prebill Promoted at Lucks Food Decorating............4 Butter Prices.........................................................................4 Scholarship Winner Says Thank You...................................4 New Active Members...........................................................4 New Supplier Member..........................................................4 Rich Draper, Ice Cream Club Testifies before United States House of Representatives...........................5 New Update to Ideas Folder.................................................8 Fun in the Sun....................................................................10 Concierge Suggestions for Dining on Amelia Island.........10 Island Treasures..................................................................11 2011 Officers, Board Members & Supplier Officers..........12

NICRA SUPPLIER MEMBER SPOTLIGHT

ExPANd YOUR MENU TO INCREASE YOUR PROfITS

By Patti KroeningTaylor Company

As the 2011 selling season quickly approaches, you may be considering new menu items to increase check averages, draw in new customers, increase frequency in return visits, with the result of making more profits. Experiment a little by trying a weekly or monthly special, and rotate the new menu items to see what sells best.

Parfaits: This is an easy twist on the sundae. Instead of putting ice cream in a dish & pouring the syrups or toppings over the ice cream, use a clear plastic cup, and layer the ice cream and toppings. Consider apple or cherry pie filling to prepare yummy parfaits that appeal to the sweet tooth. The healthier alternative would be to offer no sugar added fruits, like strawberries, blueberries, or mixed berries. Using Indi-vidually Quick Frozen (IQF) frozen fruit (thawed) is a great alternative to buying, cleaning, and preparing fresh fruits.

Shakes & Floats: Root beer floats are a long term favorite, but don’t stop there. Don’t hesitate to experiment with other flavors in your beverage lineup. Use orange soda and ice cream to offer an Orange Dream float or blend for a frosty summertime shake. Even lemon-lime soda makes a refresh-ing float or shake. Many customers may not think of ex-perimenting with these flavors, but if you promote a branded soda float, you can capture that soda’s fans with a new use for their favorite flavors.

Cakes & Pies: For those of you with soft serve ice cream machines, making ice cream sandwiches with chocolate chip or other cookies is a great way to use up the ice cream at the end of the night. Making cakes & pies is another way to of-fer unique novelties or take-home desserts for birthdays, holi-days, or just a special treat. Try one of these unique recipes:

Strawberry Delightlarge package strawberry flavored powdered gelatin (Jell-O or equivalent)10 inch angel food cake (already baked) 10 oz. frozen IQF strawberries 2 pints vanilla ice creamMix gelatin using the quick method, but use the frozen strawberries instead of ice cubes. Place in 10" X 12" X 4" container. Break up the cake into bite sized pieces & place into gelatin mixture. Refrigerate until gelatin is set up. Top with ice cream. Freeze for two hours. Serve with the straw-berry layer on top. Garnish with whipped cream and fresh strawberry slices.

Tiramisu Surprise36 ladyfingers (split in half)1/3 cup coffee liqueur1 quart chocolate ice cream½ cup plus 2 oz. shaved semisweet chocolate¾ cup whipping creamPlace split ladyfingers in bottom of 9 inch cake pan. Pour half of liqueur over ladyfingers. Continue to alternate layers of ladyfingers, liqueur, ice cream, and shaved chocolate. Repeat layering until pan is full. Place in freezer overnight. To serve, thaw 1 hour, top with whipped cream & shaved chocolate.

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These recipes can be made easily from soft serve or freshly made batch ice cream. Tempering hard frozen ice cream to spread takes a little more effort, but can definitely work.

Here are a couple of recipes that Tom Zak with Oringer, and I presented at the North American Pizza and Ice Cream Show (NAPICS) in 2010. Remember to contact your NICRA sup-plier members for more recipe & menu ideas.

Caramel Macchiato Ice Cream1 gallon - Ice Cream Mix 3 cups - Dulce De Leche Base3 ounces - Espresso Flavor 1/2 quart - Caramel Variegate Directions: Pour ice cream mix into clean & sanitized 2.5 gallon container. Blend Dulce De Leche and Espresso Extract with ice cream mix for a nice, creamy caramel coffee background flavor. Freeze down in your batch freezer. When dispensing, weave in rich and creamy Caramel Variegate for a coffee café style ice cream treat.

Black Raspberry Ice Cream1 gallon - Ice Cream Mix8-10 ounces - Black Raspberry Puree 1 ounce - Citric Acid Pour ice cream mix into clean & sanitized 2.5 gallon con-

tainer. Mix in Black Raspberry Puree & Citric Acid. Freeze down in batch freezer. Makes a rich, berry flavored ice cream treat.

Consider menu expansion by utilizing toppings and ingre-dients already in your storeroom, so inventory management does not become a problem. If the inventory is easier to manage, it’s more fun to experiment. Be creative, and find new uses for your most popular flavors or toppings!

fUN CONvENTION ACTIvITIES

NICRA has planned some very fun activities during the 78th Annual Meeting, November 2-5, 2011 at the Hyatt Regency Riverfront Hotel in Jacksonville, Florida.

On Thursday evening, November 3, 2011, the group will leave the hotel for an optional dinner at the River City Brew-ing Company. Take a short ferry ride across the St. John’s River to the restaurant located on the Southbank of down-town Jacksonville. The restaurant features a casually elegant main dining room overlooking the beautiful St. John’s River and the skyline of downtown Jacksonville. The Brewhouse Lounge attached to the main dining room features live week-end entertainment, both inside and on the outdoor deck. River City Brewing Company also features an on-site brewery, glass-encased for viewing in the Brewhouse Lounge.

On Saturday afternoon, golfers will meet at the Windsor Parke Golf Club, a semi-private 18-hole championship golf course designed by Arthur Hills. The golf club has hosted more USGA qualifying events than any other course in the city of Jacksonville. The course has been awarded a 4 Star rating by Golf Digest and has been named one of the top 100 golf courses in Florida. For those who will not be golfing, there will be a Taste of Jacksonville tour. Savor the tastes and smells of Jacksonville as you tour through downtown Jacksonville. Can you smell the coffee brewing at the Maxwell House Production Center? Head off to enjoy the sweet taste of Jacksonville’s very own Peterbrooke Chocolatier in San Marco. Samples are included of course!

After you have satisfied your chocolate cravings, take in the exquisite décor of the homes of San Marco as you cruise by the Swisher Estate, home of the famous Swisher Sweets cigars…smoke anyone?

End your tour at the Anheuser Busch Brewery where an open-air brew hall awaits to welcome you. The tour of the gallery is where you will discover the wonders of a century-old brewing process. Marvel at high-speed packaging lines that fill thousands of bottles and cans per minute. Mid-way through the tour, relax in the hospitality room and enjoy a tasting of the refreshing brews. Tour includes transportation.

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NEW ACTIvE MEMBERS

Flavoree Ice Cream Inc.1642 W. 9th St. #4ABrooklyn, NY 11223646/338-1749Kelly Kuang1 DD

Gilly’s CreameryVirginia Beach Farmer’s Market3640 Dam Neck Rd.Virginia Beach, VA 23453757/472-4496Fax: 757425-1996Raymond Gilbert ConnerCarolyn ConnerBill Gregory1 DD

Lucky Scoop26 BroadwayBangor, PA 18013201/575-5722Fax: 201/575-5722Alexander BelikMaria Belik1 FD, GG, FC, II

Mississippi Ice Cream Factory502 W. Congress St.Brookhaven, MS 39601601/833-3005Fax: 601/833-3005Mark CrosbyRobin Crosby1 DD

NEW SUPPLIER MEMBER

Burke Food Equipment, Inc.680 Buffington Rd. Spartanburg, SC 29303864/585-3205Fax: 864/585-1058www.burkeequip.comJD BurkeEquipment distributor of ice cream dipping cabinets, storage and display freezers and hardening cabinets. Full line of scoop shop small wares and accessories.

MEGAN PREBILL PROMOTEd TO PROJECT COORdINATOR AT LUCKS

Megan Prebil is the new project coordinator at Lucks Food Decorating Company. In her new position, Megan will oversee all custom projects, to include price quoting, working with external people and acting as internal liaison. She is also responsible for setting up all new Lucks manufactured projects. In addition, Megan prepares sales analysis reports for internal and external customers. Megan also serves on the new product development team.

She has been an integral part of the Lucks Company since 1999. She has worked in departments such as admin-istrative support and accounting and finance and brings those skills to her new position. Megan has two children that are her life outside of Lucks.

BUTTER PRICES

March 25, 2011 - Grade AA But-ter finished at $2.0750 The weekly average was $2.0650. (2010 price was $1.4800)

April 1, 2011 - Grade AA Butter fin-ished at $1.9900. The weekly average was $2.0270. (2010 No Trading)

April 8, 2011 - Grade AA Butter finished at $1.9725. The weekly aver-age was $1.9715. (2010 price was $1.4970)

April 15, 2011 - Grade AA Butter finished at $2.0000. The weekly aver-age was $1.9895. (2010 price was $1.5370)

April 22, 2011 – No Trading (2010 price was $1.5700)

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.

SCHOLARSHIP WINNERS SAYS THANKS

I would like to thank you very much for selecting me as one of the scholar-ship winners! I feel honored to receive the award to aid my education and feel accomplished that my hard work has paid off. It means a lot to me to have help paying for aspects of college, be-cause going to the Illinois Institute of Art and becoming an interior designer has been my dream for a long time. Thank you so much again.

Brooke Kalvaitis Bubbles Ice Cream ParlorMichigan City, Indiana

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RICH dRAPER, ICE CREAM CLUB TESTIfIES BEfORE THE COMMITTEE ON SMALL BUSINESS UNITEd STATES HOUSE Of REPRESENTATIvES

Good afternoon, my name is Rich Draper from The Ice Cream Club®.

Thank you Chairman Graves, Ranking Member Velazquez, and members of the Committee for the invitation to testify today. And, particular thanks to my Congressman, Allen West from Florida’s 22nd District, who is so committed to the success of small businesses. I also want to thank the Interna-tional Dairy Foods Association, the leading voice of the dairy industry, for their help with today’s hearing. And I would be remiss if I did not mention my wife and business partner Heather who is with me today.

In 1982, I opened an ice cream store, along with a buddy from University of Illinois, Tom Jackson, in a little town called Manalapan in south Florida, near Palm Beach. Those were the good ole days when you could come across an opportunity and just pack up and go. We started making ice cream in the back of the store and shortly thereafter began wholesaling. We named our business, Ice Cream Club®, Inc.

We steadily grew to become the leading regional manufactur-er and distributor of premium parlor style ice cream, yogurt and related products in the Southeast. The Ice Cream Club® now distributes ice cream and mixes to over 500 ice cream shops, retirement communities, restaurants, food service ac-counts and wholesale accounts throughout the Southeastern US and the Caribbean. About 7% of our business is export and that percentage is growing. In order to ensure the success of our long-term customers, our company’s award-winning products are only found in select dipping stores and food service accounts. The secret to the company’s success is our unbeatable taste along with our creative and unique selection of over 120 premium flavors.

We now employ 50 people and operate from an 18,000 square foot factory and we continue to grow. In fact, we hired seven new employees this year. We produce and distribute over 1 million gallons of finished product per year. We still have our original store and Tom is still our Partner. We deal with regulations at the local, state, and federal levels by multiple agencies, so we are very interested in today’s hearing topic and supportive of all efforts the government makes to streamline and make regulations as efficient and least burdensome as possible.

Because this committee is interested in how the Regula-tory Flexibility Act (RFA) could be improved to be more tailored to better assure that federal agencies consider the impact that regulations have on small businesses like the Ice

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Cream Club®, I would like to mention some regulatory areas particularly important to us, where we would like to see the RFA fully enforced or improved. These areas are food safety, federal procurement, and dairy policy.

There is nothing more important to the success of our small business than the confidence our customers have in the safety and quality of our products. The food recalls in recent years have heightened consumer awareness over food safety and in response Congress just passed comprehensive new food safety legislation. We understand the concern but are wary of how new federal regulations will be developed and imple-mented.

As the dairy industry is already subjected to significant regu-lation, we are worried about duplicative regulatory efforts by various levels of government. For example, we are inspected regularly by the US Department of Agriculture (USDA), working with the Florida Department of Agriculture, and also the US Food and Drug Administration (FDA). We have four major inspections by the Florida Department of Agriculture each year as well as numerous other visits to collect samples and calibrate equipment. The new bill calls for even more inspections for food manufacturers, so it will be particularly important that the FDA utilize existing inspections in the dairy industry as much as possible.

We are also concerned that instead of targeting increased inspection to high risk areas as is required by the bill, there is

a perception by the government that food companies are cut-ting corners and they will take a “one size fits all” approach over the entire food sector. We hope that there is not an adversarial “gotcha” stance coming down the pike.

Our view is that the vast majority of food producers adheres to strict food safety procedures and is working very hard to provide safe, quality and consistent products to the public. We welcome government regulation, inspection and educa-tion when it is utilized as a partnership between industry and government to further enhance the safety of food production. We pride ourselves on 29+ years of consistently producing quality products and strictly adhere to food safety stan-dards, utilizing Hazard Analysis and Critical Point Plans and Good Manufacturing Practices, Preventative Maintenance Programs, Proactive In-House Training and employing a full-time Quality Control Director with over 25 years of experience in the dairy industry. So my concern about the prospect of additional regulations, absent a comprehensive understanding of the ultimate impact to small businesses, is that the effects could ultimately make the cost of doing busi-ness prohibitive, especially to small business.

An example of a one-size-does-not-fit-all when it comes to regulations is selling to the government. My experience is that only a few of the larger companies sell ice cream to government facilities. The reason for this is that the bids we see require supplying all dairy products and we only produce ice cream. We would like the opportunity to go in with our product line and see if the facility would have an interest, especially if we have products not available from other pro-ducers. For example, we produce over 20 awesome flavors of no-sugar-added ice cream. That is a great selection (and priced right) and might be welcomed at a VA Hospital.

Another example is the Environmental Protection Agency’s (EPA) oil spill prevention rule. As you may know, the EPA has recognized that including milk under its oil spill preven-tion rule is unsound and is working to prevent the oil spill rule from applying to milk and dairy product containers. As a manufacturer of ice cream mixes, we receive cream in 300 gallon containers, well above the 55 gallon minimum to be covered under the oil spill rule. As such, those containers of cream would be subject to the oil spill rule unless they are also included in the exemption for dairy products. Although we believe that the EPA is working to define the milk and dairy product exemption in a way that those containers are treated equitably, we are unsure if these containers will ulti-mately be in or out of the rule.

I would also like to suggest more small business involvement and input at the inception of new regulation. This process has worked successfully in my industry. In May of 2009, the International Dairy Foods Association participated in a Small Business Regulatory Enforcement Fairness Act (SPREFA) panel on OSHA’s intended regulation of foods containing di-acetyl. Prior to the convening of the panel, the Occupational Health and Safety Administration (OSHA) publicly stated it

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was ready to regulate foods containing diacetyl which would include dairy products such as yogurt, cottage cheese, some ice creams and other dairy products. Thankfully, the SBREFA process gave our industry an opportunity to offer our insights to OSHA and in response OSHA altered its regulatory pro-cess and has pursued businesses that use diacetyl under the National Emphasis Program rather than companies that make food products.

It’s my understanding that currently only the EPA and OSHA are required to convene SBREFA review panels to consult with small entities on regulations expected to have a signifi-cant impact on them. Regulations from other agencies, such as FDA and USDA could benefit from this practice and I’m sure small business people like myself would volunteer for a period to help out with these reviews. This would not be a way to create short cuts or gain a competitive edge, just real world input from folks in the front line.

Since milk is the primary ingredient we use in our business, I want to say that no area of regulation should be outside the scope of the Regulatory Flexibility Act and other safeguards Congress has put in place to require agencies to measure small business impact. Although we do not buy milk directly from producers, we are indirectly impacted by the milk pric-ing system. While USDA puts great emphasis on having a safety net in place for dairy farmers, their price regulations can be a stranglehold especially for small dairy businesses.

In conclusion, I would like to say that I feel very fortunate that we are in a country where we are free to grow our

business. Most of the world’s population is under an oppres-sive or restrictive regime of some kind so it is hard for us to complain too much. I will take reasonable regulation over the alternative. Thank you again for inviting us here today to review this very important topic.

NEW UPdATE TO THE IdEAS fOLdER

A new update to the Ideas Folder has been posted on the NICRA Members’ Only section of the Web Site. All of the submissions for the 2010 Promotion of the Year Award have been included.

The promotions include Leopold’s Ice Cream, Savannah, Georgia (Award Winner); Chaney’s Dairy Barn, Bowling Green, Kentucky; Fentons Creamery, Oakland, California; Henry’s Homemade Ice Cream, Plano,Texas; Mercurio’s Mulberry Creamery, Kittanning, Pennsylvania; and Serendip-ity Homemade Ice Cream, Webster Grove, Missouri.

Go to www.nicra.org and click on the brown Members Only button on the bottom left hand side of the Web Site. Enter your username and password. Under “Read NICRA Publica-tion”, click on the red type to get to the publications page. Once you are there, click on the red type for Ideas Kit.

The update is in Section 2, Marketing & Promotion, pages 20 through 24.

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fUN IN THE SUN

This year NICRA is heading south to Florida, the sunshine state, for the 78th Annual Ice Cream Retailers Association Convention. So mark your calendars, make your plans, and get set for a really great week in sunny Jacksonville, FL.

Convention festivities this year start Wednesday, November 2, 2011 and will be held at the Hyatt Regency Riverfront Hotel located on the St John’s River. While the Convention schedule is packed with interesting seminars, great meals and plenty of supplier exhibit hours, there’s still some time to check out the Jacksonville Landings. It’s the perfect spot for an early morning walk or to enjoy some late night drinks at one of the many restaurants. The best part, it’s within walking distance of the luxurious Hyatt Regency Riverfront Hotel.

The Jacksonville Landings, known as a hotspot for res-taurants, shops and entertainment, boasts something for everyone. For relaxing shopping and strolling, there are art galleries, jewelry shops and clothing boutiques to check out. From Italian cuisine, (Vito’s Italian Café), to Japanese, (Koja Sushi), to Benny’s Steak and Seafood you are sure to find a spot to please your palate. All to be enjoyed as you take in the beautiful view of the St. John’s River.

Feeling a bit more adventurous, you can take a water taxi across the river to explore more downtown Jacksonville and check out the historic San Marco District. Don’t forget to join your NICRA friends Thursday evening at River City Brewing Company for dinner across the river. And, of course, the golf course awaits for the annual NICRA golf outing on Satur-day with prizes awarded at the annual banquet on Saturday evening.

As if that isn’t enough fun, you may want to consider adding a few extra days to enjoy the sun right in Jacksonville or in one of Florida’s other vacation spots. So plan now to attend one Convention you don’t want to miss.

We look forward to seeing you in sunny Jacksonville and enjoying some southern hospitality, including the Ice Cream Clinic category, Best Southern Flavor!

CONCIERGE SUGGESTIONS fOR dINING ON AMELIA ISLANd

Amelia Island is just a short distance from Jacksonville, Florida, the site of the 78th Annual NICRA Meeting. Plan to spend a few days before or after the convention to explore the island. These restaurant suggestions and Island Treasures come from the Ritz Carlton on Amelia Island.

Beech Street Grill- Continental Cuisine with an emphasis on seafood served in the ambiance of a two-story Victorian

house. A full bar and extensive wine list is available. Open seven days at 6 p.m. 904/277-3662.

Bonito- Sushi Bar & Grill. Choose between the excellent Sushi Bar and the dining room serving an Asian Fusion Menu with a live Maine Lobster tank. Open for Lunch & Dinner. 904/261-0508

Café 4750- Southern hospitality at its best, at the Ritz Carl-ton Resort. Casual elegance in a bistro-like setting overlook-ing our pool and ocean, offers salads, seafood specialties and regional cuisine. Breakfast, lunch and dinner daily. Breakfast 6:30-11 a.m. Lunch 11 a.m.-5:30 p.m. Dinner 5:30-10 p.m. 904/277-1100, Ext.1328.

Salt –One of the only AAA and Five Diamond restaurants in Florida offers cocktails and dinner in an intimate, oceanfront setting located here, at the Ritz Carlton Resort. Gourmet cuisine includes seafood, game, grilled meats and a wine list featuring over 500 wines. Reservations required. Jackets optional for gentlemen. Salt serves dinner Tuesday through Saturday from 6 to 9:30p.m. 904/277-1100.

España –Come enjoy Spain’s Old World cuisine in a quaint and intimate atmosphere. Authentic Tapas, homemade San-gria and luscious desserts from celebrated family recipes. Located at 22 S. 4th Street, 904/261-7700.

Joe’s 2nd Street Bistro- A sophisticated blend of dining experience and atmosphere. Choose between the cozy dining room and the New Orleans-inspired courtyard. Enjoy local fresh seafood, steaks, game, and incredible desserts! Open seven days at 6-9:30 p.m. 904/321-2558.

Le Clos- French Provencal Cooking at it’s best. Dine in an historic Victorian Cottage and enjoy some of the best food on Amelia Island! Open Monday through Saturday at 6 p.m. 261-8100.

29 South – A chic neighborhood Bistro, the newest addition to our downtown Historic District. Open Tuesday-Saturday Lunch and Dinner. Sunday Brunch available. Closed Sunday night and Mondays. Located at 29 South Third St at Ash. 904/277-7919

PLAE – Unique and innovative menu catering to the playful at heart. Serving dinner nightly. Lounge and Nightly Enter-tainment. Located at the SPA and Shops at Amelia Island Plantation. 904/277-2132.

Although most restaurants on Amelia Island are resort casual, you will never feel out of place wearing a jacket in these recommended restaurants.

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ISLANd TREASURESAmelia Island has a variety of hidden treasures and things to do:

At The Ritz-Carlton, Amelia IslandBicycle RentalsTai Chi classesRitz-Kids program ages 5-12yrsNanny ServicesToddlers PlayroomRomantic Bonfires for Two not available May –Oct due to turtle nesting on beachVeranda Dinner for two ($250 per person not including alcohol)

Activities close to the resortKayak ToursSurfing LessonsShopping in Fernandina Historic DistrictFort Clinch State ParkVoyager, 105 foot sailing vesselAmelia Island Sailing SchoolAmelia Island Fishing ChartersFort Caroline ToursSurf FishingBi-Planes RidesHistoric Fernandina Beach Museum ToursHorseback Riding on the BeachCumberland Island ToursPier Fishing at Ft. ClinchJacksonville ZooSunset River CruisesHistoric Tours at Kingsley PlantationPutt Putt GolfSunset Charter Sailing CruiseBreaks Bird SanctuaryLittle Talbot Island State Park

For more information please contact the Concierge Desk at the Ritz Carlton Resort at 277-1000, extension 1232.

Make Your Plans NOW to attend NICRA’s 78th

Annual MeetingHyatt Regency Hotel Jacksonville, FloridaNovember 2-5, 2011

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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.Immediate Past PresidentBob Turner, Dairy Corner, Urbana, OhioExecutive DirectorLynda Utterback, Elk Grove Village, Ill.

Terms Ending Annual Meeting 2011Vince Giordano, Sno Top, Ltd. Manlius, New YorkRod Oringer, Concord Foods Brockton, MassachusettsRick Pizzi, Pizzi Farm Ice Cream Waltham, MassachusettsJim Ross, Flat Pennies Ice Cream Bay City, WisconsinRoberta 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, Concord Foods, Brockton, MassachusettsSecretary/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: 847/301-8402Lynn Dudek, Chairman Publications CommitteeLynda Utterback, Editor©2011 National Ice Cream Retailers AssociationVol. 32, No. 5

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.