National Ice Cream Retailers Association SEPTEMBER 2010 - $25.00 IN THIS ISSUE 2010 Seminar Schedule.......................................................1 A Few Tips From An Expert by Wally Becker, Advanced Gourmet..............................4 Highlights of Final Gift Card Rules....................................6 Handel’s $1 Cone Day Celebration.....................................6 New Active Members.........................................................8 New Supplier Members..................................................8, 9 Butter Prices......................................................................10 Exhibitors Signing Up for Nashville.................................10 Capannari Cetification.......................................................10 Convention Deadlines.......................................................10 Give the Boss a Well Deserved Break by SCORE....................................................................12 Smith Dairy Announces Winner of Contest......................12 Standards for Strawberry Ice Cream.................................14 The Best Leaders Know How to Serve & Direct Employees, by Ed Rehkopf...........................14 Officers, Board Members & Supplier Officers..................16 2010 SEMINAR SCHEDULE Monday, November 8, 2010 10:00 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 Tuesday, November 9, 2010 9:00 AM – 5:00 PM Board of Directors Meeting Noon – 1:00 PM Board of Directors Lunch Wednesday, November 10, 2010 Noon – 5:00 PM Open Registration Noon - 5:00 PM Suppliers Setup Exhibits 1:30 PM – 5:30 PM Convention Kick Off Program Moderator: David Zimmermann, Royal Scoop Ice Cream 1:30 PM - 2:00 PM Benefits of Having a Business Plan Rich Johnson, Rich’s Ice Cream Catering 2:00 PM - 2:30 PM Consulting the Health Department Hugh Atkins, REHS Director, Division of General Environmental Health Nashville, Tennessee 2:30 PM - 2:45 PM Break 2:45 PM - 3:30 PM NICRA Member Benefits Cliff Freund, Cliff’s Dairy Maid (Scholarship Program) Vince Girodano, Sno Top (Ice Cream Clinic) 3:30 PM – 4:15 PM The First Year Challenges Jim Hall, Advanced Gourmet Equipment & Design Jim Marmion, Advanced Gourmet Equipment 4:15 PM - 4:30 PM Break 4:30 PM – 5:00 PM A Grand, Grand Opening Rosie Mayer, Rosie’s Ice Cream 5:00 PM - 5:30 PM Ask the Panel Questions & Answers with Industry Experts
Transcript
National Ice Cream Retailers Association
SEPTEMBER 2010 - $25.00
IN THIS ISSUE 2010 Seminar Schedule.......................................................1 A Few Tips From An Expert by Wally Becker, Advanced Gourmet..............................4 Highlights of Final Gift Card Rules....................................6 Handel’s $1 Cone Day Celebration.....................................6 New Active Members.........................................................8 New Supplier Members..................................................8, 9 Butter Prices......................................................................10 Exhibitors Signing Up for Nashville.................................10 Capannari Cetification.......................................................10 Convention Deadlines.......................................................10 Give the Boss a Well Deserved Break by SCORE....................................................................12 Smith Dairy Announces Winner of Contest......................12 Standards for Strawberry Ice Cream.................................14 The Best Leaders Know How to Serve & Direct Employees, by Ed Rehkopf...........................14 Officers, Board Members & Supplier Officers..................16
2010 SEMINAR SCHEDULE
Monday, November 8, 201010:00 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
Tuesday, November 9, 20109:00 AM – 5:00 PM Board of Directors Meeting
Noon – 1:00 PM Board of Directors Lunch
Wednesday, November 10, 2010Noon – 5:00 PM Open Registration
Noon - 5:00 PM Suppliers Setup Exhibits
1:30 PM – 5:30 PM Convention Kick Off Program Moderator: David Zimmermann, Royal Scoop Ice Cream
1:30 PM - 2:00 PMBenefits of Having a Business Plan Rich Johnson, Rich’s Ice Cream Catering
2:00 PM - 2:30 PMConsulting the Health Department Hugh Atkins, REHS Director, Division of General Environmental Health Nashville, Tennessee
8:30 PM - 10:00 PM Your Best New Flavor ContestExhibits Open - Cash Bar
Thursday, November 11, 20107:00 AM 10 Minute Officer & Board of Directors Meeting
7:15 AM - 7:45 AM First Timers Meeting Lisa Sorrentino, Anderson’s Frozen Custard Jim & Lorna Ross, Flat Pennies Ice Cream Jay Rentschler, Upstate Farms 7:30 AM - 4:00 PM Registration Open 8:00 AM - 8:45 AM Opening Breakfast (Ticket Required)Welcome & Opening Remarks 9:00 AM - 10:30 AM Keynote Speaker: Karen McCulloughGenerations in the Workplace-Managing the Mix
Moderator: Lynn Dudek, Ruth Ann’s Ice Cream
10:30 AM - 5:00 PM Exhibits Open 10:35 AM - 11:55 AM Coffee Break Visit Supplier Exhibit RoomWin NICRA Bucks
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; Short Cuts; First Year Experience; Business Insurance 1:00 PM - 1:45 PM Best Holiday Flavor Contest
1:50 PM - 3:00 PM Promotion of the Year Award Presentations Lynda Utterback, The National Dipper
3:05 PM - 3:20 PM Coffee Break
3:20 PM 4:20 PMConcurrent SessionsCatastrophes, Managing the Unexpected Kelly Larson, Sweet Temptations Moderator: Rick Dietsch, Dietsch Brothers
Inventory Control, A Vital Part of your Business Joe Venuti, Bedford Farms Ice Cream Moderator: John Pitchford, JP’s Custard Cart Making Profitable Choices: Ice Cream, Food, Novelties, Cakes Pete Freund, Cliff’s Dairy Maid Jim Marmion, Advanced Gourmet Equipment & Design Terry Michels, Queen City Creamery & Deli Moderator: Hank Sweeney, Classic Mix Partners
4:30 PM - 5:30 PMConcurrent SessionsWhat’s Hot, What’s Not Mark Leichtman, Berzaci Mfg. Steve Christensen, Stoelting Darian Rottmann, Lochhead Vanilla Tom Zak, Concord Foods, Oringer div. Moderator: Jay Rentschler, Upstate Farms
Friday, November 12, 20108:00 AM – 4:00 PM Convention Registration
8:00 AM – 8:30 AMContinental Breakfast
8:30 AM 10 minute Officer & Board of Directors Meeting
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8:45 AM - 10:15 AM Concurrent SessionsFacebook and Twitter Katie Dix, Capannari’s Ice Cream Rick Pizzi, Pizzi Farm Ice Cream Moderator: Eric Berley, The Franklin Fountain
Understanding Financial Statements David Deadman, Chocolate Shoppe Ice Cream Moderator: Sarah Moore, Chocolate Shoppe Ice Cream
Expansion – Opening Multiple Locations Dan Messer, Eskamoe’s Frozen Custard Vince Giordano, Sno Top Mark England, Dolcetti Gelato Moderator: Kelle Messer, Eskamoe’s Frozen Custard
10:15 AM - 10:45 AM Coffee Break
10:45 AM - 11:55 AMConcurrent SessionsPortion Control & Product Pricing Jim Mitchell, Woodside Farm Creamery David Zimmermann, Royal Scoop Ice Cream Develop A Tried & True Hiring Process Lorna Ross, Flat Pennies Ice Cream Moderator: Jim Ross, Flat Pennies Ice Cream
The “How To” of In-Store Promotions Henry Gentry, Henry’s Homemade Ice Cream Linda Mercurio, Mercurio’s Mulberry Creamery Moderator: Carolyn Gentry, Henry’s Homemade Ice Cream
11:00 AM – Noon Supplier Meeting
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; Short Cuts; First Year Experience; Business Insurance
12:45 PM - 1:10 PMIce Cream Clinic Review Dr. Johnny McGregor, Clemson University Moderator: Mark Leichtman, Berzaci 1:00 PM – 9:00 PM Exhibit Hours
1:20 PM - 2:00 PM Ice Cream Clinic Dr. Johnny McGregor, Clemson University
2:15 PM - 3:15 PMConcurrent SessionsPreparing a Business Plan Rich Johnson, Rich’s Ice Cream Catering Moderator: Neil McWilliams, Spring Dipper
Cake Decorating Basics Elizabeth Riggs, Bakery Crafts Moderator: Robin Turner, Dairy Corner
PLEASE NOTE: Seminar topics and/or dates and times are subject to change due to the availability of speakers.
Make Your Plans NOW to attendNICRA’s 77th Annual Meeting
November 10-13, 2010Millennium Maxwell House Hotel
Nashville, TennesseeEarly Registration Deadline
September 15, 2010
A FEw TIpS FRoM AN ExpERT
By Wally BeckerAdvanced Gourmet Equipment & Design
I have worked at several ice cream equipment manufacturers for the past 25 years. Working in service since 1985, I have a few basic fundamentals that I hope to be helpful to anyone in our industry.
We receive calls from “ice cream is 21 degrees and is fine, and also find 21 degrees can be bad.” A few things gener-ally come to surface. Many products/mixes are formulated for specific temperatures and overruns. The temperature is simply that. What temp is this product best served at? Back at the manufacturer, they have a team that develops the “mix”. A lot of money and years of education and experi-ences go into making the mix. If they recommend 21 degrees or 18 degrees or 19.5 degrees, they know that the mix is the best looking, tasting, it can be. As well as what overrun they recommend.
Now Overrun… Many times spoken, most times out of context.
Overrun = via Webster: To run or go beyond, to flow over.
In the ice cream world this applies to volume. When we see liquid- from frozen we may stop there, but that is saying… take a cup, any size, any shape, (about 8-16 oz.) pick a shape easy to fill with frozen ice cream.
Simply weigh a cup of mix from your cooler. Then clean and sanitize the ice cream machine and properly prime and freeze the product to the proper temperature. Fill that same cup with frozen ice cream. If you have a 10 ounce cup, and the liquid mix weighs 12.6 oz. and once it is frozen that same cup weighs 9.5 oz., you calculate as follows… liquid (12.6) minus frozen (9.5) divided by frozen (9.5) equals .326 x 100 (to get your percentage). So your final answer is 32.6% over-run.
All types of machines are adjustable. Gravity style machine have an “air inlet” or a “carb tube” or a “mix meter” each manufacturer has different ones or settings to achieve more or less overrun. Pressure machines have adjustable air devices.Before you start adjusting, you need a properly running ma-chine with good blades, O-rings and check temps and overrun 3 times a day for 2 to 3 days. Do not make adjustments daily as you can “chase your tail”.
All mix companies and equipment companies want their products operating in the best way for you. I do not believe there is any “bad” equipment or mixes being sold. There are limits and benefits of each particular machine and mix.Working with good field support and tech support is price-less.
5NICRA September 2010
NICRA’s headquarters hotel in Nashville, Tennessee is the Millennium Maxwell House Hotel. Call the hotel directly to make your reservations: 866-866-8086. Room rate is $109 per night and the hotel offers free transportation to and from the airport!
National Ice Cream Retailers Association • 1028 W. Devon Avenue Elk Grove Village, IL 60007
Come to Nashville, Tennessee In November - You’ll Be glad You DidCall Today For Full Details and Registration Information
Millennium Maxwell House Hotel Nashville, Tennessee
You are cordially invited to attend the
Nashville, TennesseeMusic City USA!
Convention program Highlightswednesday Afternoon 4-Hour Session - How To open An Ice Cream Store
• Inventory Control, A Vital Part of Your Business • Catastrophes, Managing the Unexpected• Making Profi table Choices: Ice Cream, Food, Cakes, etc.• Train, Train, Train• POS - Credit, Debit & Gift Cards• Facebook & Twitter• Financial Management• The “How To” of In-Store Promotions
• What’s Hot, What’s Not Supplier Discussion • Portion Control & Product Pricing• Expansion - Opening Multiple Locations• Preparing a Business Plan• Cake Decorating• Required Record Keeping• Round Table Discussions• And Much, Much More
plus:
There will be Social Events and Award presentations• Past Presidents Reception • NICRA’s Ice Cream Clinic Exercise• Best Flavor & Best New Flavor Contests• Golf Tournament• Suppliers Exhibits & Party
• Forrest Mock Person of the Year Award• Bryce Thomson Scholarship Awards• Promotion of the Year Award• Sunset Grill Restaurant Dinner• Tour of Music Hall of Fame & Ryman
Special One Day Trade Show Registration on Thursday, November 11th to visit the Exhibits only
Some Top Notch Speakers including:Karen McCullough, Generations in the Workplace - Managing the Mix Karen teaches you the essential skills needed to manage and motivate your team and yourself. Her approach is practical, her message is relevant and her style is total fun. Her programs provide you with the tools necessary to improve and succeed in these challenging times. She innovates through her keen perception and her knowledge of human behaviors, trends and a little pop-culture. She has been able to identify the key differences between generations and motivators that drive them.
Check our Web Site for a complete schedule of seminars and events: www.nicra.org
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The Finest Cold Extracted Vanillas in the World
• Super Premium Pure Vanillas
• Vanilla Vanillin Extracts
• Natural and Artificial Blends
• Real Vanilla Bean Specks
For samples & helpful information, ask for George at 1.888.776.2088
If you want to sell lots and lots of ice cream and frozen custard, and have people actually travel across town just to buy it, use the best ingredients money can buy. Use Lochhead vanillas!
A family owned business for three generations
HIgHLIgHTS oF FINAL gIFT CARD RULE
On March 23, 2010 The Federal Reserve Board announced final rules to restrict the fees and expiration dates that may apply to gift cards. The rules protect consumers from certain unexpected costs and require that gift card terms and condi-tions be clearly stated. Here are the highlights of the Final Gift Card Rule.
The final rule amends Regulation E to implement the gift card provisions of the Credit Card Accountability Respon-sibility and Disclosure Act of 2009 (Credit CARD Act). The final rule sets forth new protections for consumers that purchase or use gift cards. These protections apply to all gift cards sold on or after August 22, 2010.
Products CoveredThe final rule applies to gift certificates, store gift cards, and general-use prepaid cards, as those terms are defined in the Credit CARD Act.
Covered products include retail gift cards, which can be used to buy goods or services at a single merchant or affiliated group of merchants, and network-branded gift cards, which are redeemable at any merchant that accepts the card brand.
Consistent with the statute, the final rule does not apply to other types of prepaid cards, including reloadable prepaid cards that are not marketed or labeled as a gift card or gift certificate, and prepaid cards received through a loyalty, award or promotional program.
Restrictions on Dormancy, Inactivity or Service FeesThe final rule restricts dormancy, inactivity, or service fees with respect to a gift certificate, store gift card, or general-use prepaid card.
Dormancy, inactivity, and service fees may only be assessed for a certificate or card if: (1) there has been at least one year of inactivity on the certificate or card; (2) no more than one such fee is charged per month; and (3) the consumer is given clear and conspicuous disclosures about the fees.
Fees subject to the restrictions would include monthly main-tenance or service fees, balance inquiry fees, and transaction-based fees, such as reload fees, ATM fees, and point-of-sale fees.
Restrictions on Expiration DatesThe final rule prohibits the sale or issuance of a gift certifi-cate, store gift card, or general-use prepaid card that has an expiration date of less than five years after the date a certifi-cate or card is issued or the date funds are last loaded.
The expiration date restrictions apply to a consumer’s funds, and not to the certificate or card itself. The final rule also includes provisions intended to give consumers a reasonable opportunity to purchase a certificate or card with at least five years before the certificate or card expiration date.
The final rule prohibits any fees for replacing an expired certificate or card, or for refunding the remaining balance, if the underlying funds remain valid.
HANDEL’S $1 CoNE DAY CELEBRATIoN
In an effort to thank their loyal customers, Handel’s Ice Cream celebrated $1 Cone Day on Saturday, July 31st at participating locations. For one dollar customers were able to enjoy their favorite flavor on a sugar or cake cone all day long. Windows were open from 11:00 AM until 10:00 PM.
Handel’s Homemade Ice Cream offers delicious confections, such as fresh fruit flavors, dreamy chocolate flavors and decadent cakes and pies. These have made Handel’s a Youngstown, Ohio favorite since 1945.
Handel’s is open “all year round” with 34 stores located throughout Ohio, Pennsylvania, Indiana, Virginia and California. The company is a family business, owned and operated by Leonard Fisher of Youngstown, Ohio.
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NEw ACTIVE MEMBERS
Cherry Bomb6 Pinewood Rd.Amesbury, MA 01913978/388-7056FAX: 978/388-7056Robert TaylorMichele Taylor 1 DD
Valerie CongerP. O. Box 12024Jackson, WY 83002307/413-0218Fax: 307/413-02181 GG
Deters Frozen Custard Co.3024 BroadwayQunicy, IL 62301217/221-8950Fax: 217/221-8951Rich DetersGreg Deters1 FC
Giovanni’s Italian Ice1167 Upper Shoal WayLawrenceville, GA 30045678/499-4505Fax: 678/985-5891Lisa WaltonTerry Miller1 DD
Hearn’s Ice Cream327 Queen St., E.P. O. Box 355St. Marys, ON N4X 7B2Canada519/284-2096Fax: 519/284-1032Bob Hearn1 FD, YD, SS
KJ Enterprise Services, Inc. 74 Ridgeview Dr., SESilver Creek, GA 30173706/346-9816Fax: 706/232-7048Keith JerrisJilletta Jerris1 FD, YD, SS
Karen’s Dairy Grove35455 Center Ridge Rd.N. Ridgeville, OH 44039440/327-9901Fax: 440/748-1573Karen Morell Rich1 DD, SS, FC
Love Boat Ice Cream16229 San Carlos Blvd.Ft. Myers, FL 33908239/218-2930Fax: 239/472-3505Stephen Staley1 DD
Old School770 MainMonroe, CT 06468203/268-8229Fax: 203/270-3963Kathleen Mason1 DD
Pied Piper Creamery114 S. 11th St.Nashville, TN 37206615/227-4114Jenny PiperMichael Danger Hill1 DD, FC
Sprinkles Ice Cream9631 Little Santa Monica Blvd.Beverly Hills, CA 90210310/657-4102Fax: 310/657-4114Charles Nelson, IICandace Nelson1 DD
Sunset Yogurt & Ice Cream1555 Camino Del Mar, Suite 205Del Mar, CA 92014858/461-1139Fax: 858/668-3520Robert Moussa1 DD, YD, GG
Two Scoops of Wanaque519 Ringwood Ave.Wanaque, NJ 07465973/907-2056Fax: 201/490-1794Amanda DaSilvaHenry GertcherKaren Cisco1 DD, YD. SS, FC, II
NEw SUppLIER MEM-BERS
Chocolate Shoppe Ice Cream Co. 2221 Daniels St. Madison, WI 53718608/221-8640Fax: 608/221-8650Sarah MooreWholesale ice cream and ice cream related supplies.
Native Pecan, LLC1329 E 32nd St., Suites 8 & 9Joplin, MO 64804417/623-7400Fax: 417/632-7406Lynn MiaoJason BomanTony VermillionPecan kernals.
Restaurant Profit Systems, Inc.4291 Slate Hill Rd.Marcellus, NY 13108315/673-1048315/673-1198www.taylor-rps.comMichael NatonMichael JohnsonDistributors of Taylor frozen dessert and beverage equipment for Central and Western New York
Snyder’s of Hanover1250 York St. Hanover, PA 17331800-233-7125Fax: 717/632-7207www.snydersofhanover.comMark BuddMike WarehimeCarl LeePretzels, salty snacks and pretzel ice cream cones.
BUTTER pRICESJuly 30, 2010 - Grade AA Butter finished at $1.8150. The weekly average was $1.8040. (2009 price was $1.2450)
August 6, 2010 - Grade AA Butter finished at $1.8500. The weekly average was $1.8450. (2009 price was $1.2380)
August 13, 2010 - Grade AA Butter finished at $1.9175. The weekly average was $1.9045. (2009 price was $1.2200)
August 20, 2010 - Grade AA Butter finished at $2.0400. The weekly average was $1.9730. (2009 price was $1.1815)
ExHIBIToRS SIgNINg Up FoR NASHVILLE
Several companies have already signed up for exhibit space. Make your plans now to visit these booths when you are in Nashville, Tennessee, November 10-13, 2010 for NICRA’s 77th Annual Meeting and Trade Show.
If you are a supplier member and you haven’t signed up for a booth, the Exhibit Booth Application is included with the Bulletin. Don’t miss out on this important opportunity to reach new and existing customers, one-on-one.
CApANNARI ICE CREAM & CATERINg RECEIVED CERTIFICATIoN AS woMEN’S BUSINESS ENTERpRISE
Capannari Ice Cream and Catering has received national certification as a Women’s Business Enterprise by the Women’s Business Development Enterprise National Council (WBENC).
WBENC’S national standard of certification implemented by the Women’s Business Development Center-Chicago, is a meticulous process including an in-depth review of the business and site inspection. The certification process is designed to confirm the business is at least 51% owned, operated and controlled by a woman or women.
By including women-owned businesses among their vendors, businesses, corporations and government agencies demonstrate their commitment to fostering diversity and continued development of their supplier/vendor diversity programs.
CoNVENTIoN DEADLINES
All registration forms and entry forms for the scholarships, ice cream contests and early registration must be in the NICRA office by the following dates:September 13, 2010 - Ice Cream Clinic Entry FormSeptember 13, 2010 - Best Flavor Contests Entry FormSeptember 15, 2010 - Early Registration DeadlineSeptember 27, 28 & 29 - Ship Ice Cream Clinic SamplesOctober 18, 19 & 20 - Ship Best Flavor SamplesNovember 10, 2010 - Come to Convention
Make Your Plans NOW to attend
NICRA’s 77th Annual Meeting
November 10-13, 2010Millennium Maxwell
House HotelNashville, Tennessee Early Registration Deadline 9/15/10
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gIVE THE BoSS—YoU—A wELLDESERVED BREAk
“Be careful what you wish for; you may just get it.” That ad-age certainly applies to owning a small business. Being your own boss has many rewards, but success usually requires a lot of hard work and long hours that can take a toll on your emotional health. The result is burnout, a condition that also has mental and physical consequences.
You can safeguard your well-being by taking some time off to rest and refocus. But there’s a problem. Many business owners are afraid to leave, even for a short period. They fear that something will go wrong or they’ll miss out on that next big opportunity. With so much to do, how can an entrepre-neur ever relax?
According to a survey conducted by American Express, 40 percent of the smallest business owners—those with less than $200,000 in annual revenues—plan no vacation time what-soever in any given year. And even those who do schedule a break never really get away. One of every three link vacation time to a business trip and half will check in with the office at least once a day, if not several times.
According to the AmEx survey, these are the vacation-block-ing concerns cited most often by business owners:
• There is no other competent person to leave in charge and others will make the wrong decisions.• An important client or customer will not receive appropriate service.• The business will miss a new opportunity.• An operational breakdown will occur without anyone to solve the problem.
Despite these concerns, you can schedule a refreshing getaway with some careful advance planning. For example, draw up a list of worst-case scenarios and brief those in charge on the possibilities and chief concerns of each customer. Tell key clients or customers in advance of any extended time away you are planning. Introduce your stand-ins and express your confidence in their ability to handle any issues that may arise.
Delegating responsibility is a good idea even if you already build vacation time into your schedule. If you’re suddenly faced with a huge workload or an emergency that requires your absence, you’ll have the confidence of knowing your staff can handle these important tasks. That gives you the freedom to step out and back in without your business miss-ing a beat.
SCORE is a nonprofit organization of more than 10,500 volunteer business counselors who provide free, confidential business counseling and training workshops to small business owners. This article is provided by SCORE Chicago,www.
scorechicago.org. If you’re not in the Chicago area, contact the national organization, SCORE “Counselors to America’s Small Business” by logging on to www.score.org.
ASHBY’S STERLINg ICE CREAM ANNoUNCES FLAVoR DAY
Ashby’s Sterling Ice Cream announces its annual “Flavor Day” open house will be on Saturday, October 16, 2010 at the Michigan Restaurant Association banquet room in Lansing, Michigan where ice cream retailers and distributors are invited to taste their way through 30 or more new flavors of ice cream brought in by flavor and ingredient companies from around the United States. The flavors will be carefully savored and voted on to choose the best ones for Ashby’s Sterling Ice Cream’s lineup for the 2011 ice cream season. By letting their customers and industry experts decide the new seasonal flavors, Ashby’s has been successful at winning “Best New Flavor” award eight out of the previous 19 years as a member of the National Ice Cream Retailers Association (NICRA).
The Tom Davis Family has owned Ashby’s Sterling Ice Cream since 1984. It was created 26 years ago to fill the need for an “old-fashioned ice cream parlor ice cream” that was delicious and moderately priced. Today, the ice cream is dis-tributed to foodservice outlets throughout the United States, East of the Rockies.
SMITH DAIRY ANNoUNCES wINNER oF CoNTEST
J. Carlos Gonzalez of Elyria, Ohio has been named the grand prize winner of “Ruggles® Scoop Scoop Video Contest.” His video, titled “Ruggles Land”, was selected as the top choice among 82 entries in the contest featuring Ruggles Premium Ice Cream and its popular radio commercial. Mr. Gonzalez has won an impressive array of high-tech prizes for his entry, which featured an animated Ruggles taxi driving through Ruggles Land to the ice cream shop. The online contest ran through July, National Ice Cream Month.
“We received amazingly creative videos from all over the country, featuring animated characters, babies and even farm animals,” said Penny Baker, marketing director for Ruggles. “There were so many great choices and lots of fan feedback to consider. It was a difficult decision, but Mr. Gonzalez’s entry really scooped the competition.” In addition to Mr. Gonzalez’s grand-prize of a 50-inch 3D HD TV and Blu-Ray player, 3D glasses, a 3D DVD and an HD camcorder (or cash equivalent of $2,800), other winners received prizes such as HD video cameras and a year’s sup-ply of ice cream. The nine top videos can be enjoyed online at www.RugglesVideoContest.com.
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STANDARDS oF IDENTITY STRAwBERRY ICE CREAM
One of the major goals for the Ice Cream Clinic Committee was to establish criteria for judging strawberry and chocolate ice cream. Currently, only vanilla ice cream has a recognized criterion. The ice cream clinic contests have been judged by schools that scored highest in the National Collegiate Dairy Products Evaluation Competition. When judging other flavors, the criteria are left to the judgments of the evaluating team and therefore, can and are very subjective. Since the Ice Cream Clinic contests are to be educational, this lack of consistency from school to school was a major concern to the committee members.
To achieve the goal of creating standards of identity for strawberry and chocolate ice cream, the Ice Cream Clinic Committee enlisted the assistance and guidance of Dr. Johnny McGregor of Clemson University. Dr. McGregor’s teaching and research experience is in the area of dairy product processing, quality assurance and culinary applications. He is also recognized for coaching student teams that successfully compete each year in National Academic Competitions including the National Collegiate Dairy Products Evaluation Competition.
Dr. McGregor and his team of students have been actively involved with NICRA and enthusiastically embraced the challenge of creating the standards of identity.
At the last NICRA convention, Dr. McGregor, members of the ice cream clinic committee and NICRA members who entered the strawberry ice cream contest, helped create a standard of identity for strawberry. Various samples of strawberry ice cream were tested and evaluated for color and taste.
SamplesIce cream (15%MF) with fresh strawberry pieces1. Ice cream (15%MF) with fresh strawberry puree2. Ice cream (15%MF) with fresh strawberry puree and 3. fresh strawberry piecesIce cream (15%MF) with branded strawberry puree, 4. frozen stabilized strawberry pieces, thawed IQF strawberry pieces (voted 1st best in flavor)Ice cream (15%MF) with branded strawberry puree 5. and fresh strawberry piecesIce cream (14%MF) with strawberry flavor and 6. colorIce cream (12%MF) with branded stabilized 7. strawberry and branded pureeIce cream (12%MF) with branded stabilized 8. strawberry (voted 2nd best in flavor)Ice cream (12%MF) with thawed IQF strawberry 9. pieces and added fructose to pieces 24 hrs before manufacture (voted 3rd best in flavor)Ice cream (12%MF) with unnatural strawberry 10. flavoring and color
The following are the discussion points discussed:
Color – Participants were unanimous that color was fine for all samples with the exception of sample #6. Sample #6 had an orange color. The standard for acceptable color should range from a strawberries and cream color (very light rosy red) to a definite strawberry red color.
Flavor- Coded samples were evaluated by each participant and then each participant was able to cast votes using tokens. By blind vote and consensus discussion the participants voted the following samples as 1st, 2nd, and 3rd best respectively in flavor (#4, #8 and #9). Intensely flavored samples that overpower the dairy note should not be judged as perfect.
The standard for strawberry flavored ice cream should be that the sample includes definite dairy flavor notes in combination with strawberry flavor notes. Samples that have a stabilized strawberry flavor with an added fresh strawberry flavor note from added fresh strawberry puree or IQF strawberries should be judged as the standard. Pieces and/or bits of strawberry should be visible.
Dr. McGregor will host a discussion regarding standards of identity for chocolate ice cream at this year’s upcoming convention. All NICRA members who enter the chocolate ice cream contest will be invited to participate in creating criteria for chocolate ice cream.
THE BEST LEADERS kNow How To SERVE AND DIRECT THEIR EMpLoYEES BEST
It’s been said that “nice guys finish last,” but in today’s business world that theory is just not true. In fact, the companies who are known for treating their employee well, UPS, FedEx, General Mills and even Yahoo, are the frontrunners today.
“Great companies realize that employees are their most important resource,” says Ed Rehkopf, author of Leadership on the Line – A Guide For Front Line Supervisors, Business Owners and Emerging Leaders. “They foster a leadership style that motivates leaders to serve their deep and abiding bonds that sustain the efforts of the company.”
The outward focus of the leader sets up a dynamic where:• Employees are continually recognized.• There is an open flow of ideas, opinions and information.• Initiative and risk are highly regarded.• Problem discovery and solution is a focus while placing blame is unimportant.• Every employee feels energized and part of the team and is valued for his or her contribution.• Prestige is derived from performance and contributions, not title or position.
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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
Regular columns include:• New Products • Industry News • Calendar of Events • Classified
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• Customers are treated well because employees are treated well.• The energy and initiative of all employees is focused on the common effort.
It is in the best interest of a leader to be as supportive of employees as possible. The ultimate concern is satisfying the customer and how employees are treated has an immediate and direct bearing on how customers are treated. Employees who feel good about themselves, whose welfare and problems are attended to in a supportive way, who are provided with the right tools and training to do their jobs, will continually and enthusiastically communicate their satisfaction in countless small but vitally important ways.
“Being the best leader is an evolutionary process. No one is perfect,” says Rehkopf. “The gradual understanding of what makes people tick, of what motivates and de-motivates, of what does and doesn’t work, will eventually develop into a storehouse of common sense proven to be successful.”
The accumulated wisdom should bring a leader to a state of profound humility. What gets accomplished is not so much a result of your efforts, but the efforts of your willing and committed employees. Your singular role is to articulate the vision and stand aside while coaching and cheerleading.”
“Thinking about this, points directly and dramatically to where you should focus your attention, not inwardly on
yourself and your ambitions, but outwardly on the quality of your interactions with others.”
Ed Rehkopf is a graduate of the U. S. Military Academy and received a Masters of Professional Studies degree in Hospitality Management from Cornell’s School of Hotel Administration. During his long and varied career, he has managed two historic, university-owned hotels, worked at a four-star desert resort, served as director of operations at a regional hotel chain, opened two golf and country clubs, and worked in golf course development.
Leadership on the Line is 171 pages, hardcover, ISBN 0-9722193-5, $19.95 available at www.probiz.com and www.amazon.com.
Make Your Plans NOW to attendNICRA’s 77th Annual Meeting
November 10-13, 2010Millennium Maxwell House Hotel
Nashville, Tennessee Early Registration Deadline
September 15, 2010
16 NICRA September 2010http://www.nicra.org
2010 NICRA oFFICERSPresidentBob Turner, Dairy Corner, Urbana, OhioPresident ElectLynn Dudek, Ruth Ann’s, No. Muskegon, MichiganVice President Dan Messer, Eskamoe’s Frozen Custard, Monroe, La. Secretary/TreasurerDavid Zimmermann, Royal Ice Cream, Bonita Springs, Fla.Secretary/Treasurer ElectNanette Frey, Frey’s Tasty Treat, Inc. Immediate Past PresidentVince Giordano, Sno Top, Manlius, New YorkExecutive DirectorLynda Utterback, Elk Grove Village, Illinois
2010 BoARD oF DIRECToRSTerms Ending Annual Meeting 2010Mary Leopold, Leopold’s Ice Cream Savannah, GeorgiaNeil McWilliams, Spring Dipper Mammoth Spring, ArkansasJeff Myers, The Double Dip Lebanon, OhioCharles Page, Page Dairy Mart Pittsburgh, Penn.Kasia Wilk, Lucks Food Decorating Tacoma, WA
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
2010 SUppLIER oFFICERSPresidentMargaret Anderson, Taylor Freezer of New England Norwood, MassachusettsVice PresidentTom Zak, Concord Foods, Brockton, Massachusetts
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 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.
