FEBRUARY 2012 - $25.00
National Ice Cream Retailers Association
NICRA SUPPLIER
MEMBER SPOTLIGHT
HOW TO INCREASE
PROFITS?
By Patti Kroening
Taylor Company
There are some fairly basic
opportunities to increase profitability in your business. As
consumers begin to open their wallets a little easier in 2012,
the following ideas may help you increase your top line sales
and/or profits.
1. Reach New Customers (Develop new product offerings)
2. Get Existing Customers to Visit More Often (Frequency)
3. Improve Operational Efficiencies
4. Increase Party Size
5. Increase Check Average
6. Increase Margins
To reach new customers, you either need to do more
marketing, in-store promotions, or develop new products.
Some unique marketing ideas that have drawn in new
customers in ice cream shops are:
Distribution of “free small cone” coupons to local scout
groups or sports teams for a certain period after their meeting
or game. As long as they come dressed in uniform, the scout
or sports player gets their ice cream cone for free. Parents or
other family members that want one of your tasty treats have
to buy their own.
Offer fundraising opportunities for local non-profit
organizations. Provide coupons or other marketing to the
non-profit organization to distribute. Donate a percentage
(10% is pretty typical) of all sales that resulted from the
coupon to the non-profit organization.
Bring in customers of all ages. Try a senior citizen night, or
a kids night, where ages under 5 get a free cone. Think about
a teen night for the middle school. Offer a married couple
night, where if they buy one, they get one free (equal or
IN THIS ISSUE
How To Increase Profits?
by Patti Kroening, Taylor Company........................1
What’s Shakin’ @ NICRA....................................................2
by Dan Messer, NICRA President
Butter Prices..........................................................................3
Scholarship Winners Say Thank You....................................3
Ice Cream - It’s Not Just for Adults!
by Melissa Touchton, Weber Flavors.......................4
New Active & Supplier Members.........................................6
Kappus Company Promotes Eamon Blakemore...................8
Ice Cream Club Celebrates 30 Years.....................................8
Eskamoe’s Frozen Custard Featured in DeltaBusiness.........8
The Comfy Cow Holds 2nd Annual Chocopalozza..............8
Recession? Don’t Panic, by Barry Thomsen.......................10
Pacific Valley Dairy Introduces YoMazingTM.......................11
2012 Officers, Board Members & Suppliers Officers..........12
lower cost, of course). Maybe even a singles night, over 21,
to meet and greet after 8:00 PM.
Enticing existing customers to visit more often can usually
be accomplished by punch cards offering a free single dip
cone after purchasing six or ten (whatever works for your
business). Just think about the “frequent flyer miles” concept
– it works for high ticket items, why not ice cream?
Evaluate daypart sales when customers most frequently
purchase your ice cream. How can you bring them in during
your slowest parts of the day? Ask your loyal customers
what they would want to bring them in more often. What
other ice cream places do they visit? Do they have menu
items that you don’t offer?
Seasonality will also determine the best products to offer
during slow sales times. June may be a good time to
highlight fresh picked strawberry ice cream or sorbet.
Watermelon sorbet is refreshing in the hot months of summer.
Fall flavors of pumpkin, or winter holiday seasonal egg
nog and peppermint ice cream are perfect for limited time
offerings.
Improving operational efficiencies may be the most difficult,
but sometimes just standing back and watching the operation
helps. When making a shake, is everything laid out so the
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person goes in one direction without back-tracking? First,
dipping the ice cream, then adding the flavoring (and do
you have portion controlled pumps or ladles for that), then
the milk, then spinning, pouring into the cup, adding the
lid, then serve to the customer? In manufacturing, they
sometimes call the traffic pattern to accomplish a task a
“spaghetti” diagram. If the layout to perform the task causes
your diagram to look like a dish of spaghetti instead of a
steady flow in one direction, there is probably room for
improvement.
Increasing party size is probably best accomplished by the
same tips as drawing in new customers. Perhaps offering
your regular customers a discount coupon if they bring a
party of six or more might be another solution. Get creative,
as these business growing opportunities are often the easiest
to accomplish.
Increasing check averages can be tricky. One method is to
increase prices. This can cause concern, especially in this
tough economy. We don’t want to turn away our existing
customers and hurt our business. Another way to increase
check averages is to increase the number of items ordered.
Coupons and frequent punch cards can aid in this as well.
Yet a third way to increase your average customer check is to
advertise or suggest a higher priced item like a banana split
or turtle sundae when customers come in. This is sometimes
called “trading up”. Remember when McDonald’s used to
ask, “You want to Super Size that today?”
Offer menu items that complement ice cream, either to
consume at your store, or to take home, like cookies, nuts,
candy, jars of hot fudge, fresh fruit, brownies, take-home
waffle dishes or cones, shortcake or pies.
Increasing margins is another route to improving profits. The
best way to increase your margin is to make your own ice
cream, instead of buying already made ice cream for your
dipping cabinet. However, there are associated expenses
and risks associated with that higher profit margin. The
capital expense to invest in making your own ice cream can
cause ice cream shop owners to hesitate, but the reality is the
payback on that equipment investment is usually one year or
less. After that, the higher margin is yours to keep.
We are all in business to make money, and the more money
you can keep after your expenses is the profit that you live
on and reinvest in your business. Both of my parents owned
their own businesses, so I remember the adage, “It takes
money to make money” very well.
What’s Shakin’
@ NICRA...
With the 2012 season at
our doorstep many of our
members, literally hundreds
of shops throughout the
land, are making plans for
the “Big Day”. It never
ceases to amaze me at how
much pride and enthusiasm
goes into getting our shops
ready. From planning,
marketing and hiring
employees, decisions are
being made across the
fruited plains.
As you prepare to kick off
your season, your NICRA
Committee members and
Executive Director are also working to make improvements
in your association. In preparation for the upcoming
Greenville, South Carolina convention, the Convention
committee is busy putting together the final details of
what should be one of our best conventions to date. The
Membership committee is continuing to work at bringing
benefits that result in cost savings to you. The various other
committees and NICRA staff are working together on
matters to make NICRA the organization that can provide
you with the tools you need to run a successful operation.
Our association has continued to maintain stability
throughout these past years of economic downturn.
Association membership continues to be strong, as well as,
our financial strength remains positive and intact. In fact, at
this past year’s convention, a record was set for donations
to the NICRA scholarship fund, revealing that times are
good within the membership. I’m truly encouraged about the
outlook of our association and the course we’re on.
In this election year I hope your season gets started with
a bang and continues until the doors close after a revenue
breaking season. More importantly, is that you continue
to love what you’re doing and are able to turn that into a
profitable bottom-line. The fact that you are part of this great
organization that openly lends a hand to help one another be
successful is truly inspiring. Thank you for your support of
NICRA and the sharing of your gifts and talents within our
association and throughout your communities.
Reinvesting in your business, whether it is through
additional marketing, coupons, discounts, frequent punch
cards, can help to make you more successful. Looking for
Let’s open those doors!!!!
ways to make your operation more efficient is another great
Sincerely,
opportunity. Paying yourself for making your own ice
Dan Messer
cream, instead of the dairy, is yet another way to improve
President, NICRA
your profits.
2
http://www.nicra.org
NICRA February 2012
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BUTTER PRICES
December 23, 2011 - Grade AA Butter finished at $1.5950.
The weekly average was $1.5965. (2010 price was $1.6525)
December 30, 2011 - Grade AA Butter finished at $1.5950.
The weekly average was $1.5950. (2010 price was $1.6575)
January 6, 2012 - Grade AA Butter finished at $1.6050. The
weekly average was $1.6025. (2011 price was $1.8380)
January 13, 2012 - Grade AA Butter finished at $1.6125. The
weekly average was $1.6265. (2011 price was $2.1000)
January 20, 2012 - Grade AA Butter finished at $1.5700. The
weekly average was $1.5800. (2011 price was $2.1000)
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 SAY
THANK YOU
To the Kind NICRA Members,
I am so completely thankful to be chosen to receive one of
this year’s scholarships. I simply cannot express how helpful
this support will be. I wish I was able to somehow thank
each and every one of you there at NICRA! My year spent
working at The Spring Dipper in my home town remains to
this day part of my favorite memories. It was there, through
my interactions with my coworkers and two wonderful
bosses, Jill and Neil McWilliams, that I found a family.
Receiving this scholarship helped me feel as though that
family will never be taken from me. I’m still amazed at how
a “simple part time job” changed my views of not only the
working world, but how humanity interacts entirely! I thank
you again, for all that you have given me.
Purveyors of
fine flavors
Toppings
Syrups
Variegates
Bases
Flavors & Extracts
Dairy Syrups
Indulge yourself
and discover why we’ve
been New England’s
favorite ice cream
ingredient and topping
provider for
over 140 years.
With love,
Nicole Paschal
University of Arkansas
Fulbright-Psychology
Class of 2015
Dear NICRA,
I would like to thank you for the generous Bryce Thomson
Scholarship. It is greatly appreciated.
Steven Bowen
Kimball Farms
Westford, MA
NICRA February 2012
http://www.nicra.org
Crafted in Small Batches
Since 1866
C
c
www.schlotterbeck-foss.com | 800.777.4666
3
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of ice cream, my childhood self is looking at me with disgust.
I loved ice cream as a kid, but I wasn’t very adventurous. I
think the only flavors of ice cream I ever ate as a kid were
Vanilla, Chocolate, Chocolate Chip and most often Chocolate
Chip Cookie Dough. It made me realize that in all of my
research on new popular ice cream trends, kid friendly flavors
are few and far between.
NICRA SUPPLIER
MEMBER SPOTLIGHT
Ice Cream - It’s not
just for adults!
One of my favorite parts of my job is when I get to do market
research. Our company works with many different industries,
but the ice cream/dairy industry is by far my favorite. I get to
sit and research flavor trends in ice cream and drool thinking
about how delicious some of the ice cream flavors sound.
While coming up with my first article for the NICRA
newsletter this topic seemed like a fun one. Here at Weber we
have an applications lab where we test our flavors in different
applications and come up with fun concepts to use our flavors
in. I did a little research (and I’ll admit some taste testing)
with our lab and put together a list of some of the concepts/
flavors we have come up with in the past few years that really
had kids in mind.
I imagine travelling to the west coast and visiting the new
trendy ice cream shops in the Bay area serving ice cream
with interesting ingredients like basil, rosemary, balsamic
vinegar, earl grey tea and olive oil. I dream of doing a tour
up and down the east coast stopping at all of the coastal
ice cream shops eating waffle cones full of black raspberry
chocolate chip and maple walnut ice creams.
I thought it would be fun to share these concepts with all of
the NICRA folks. While all of these flavors are kid oriented
they will appeal to the kid in all of us as well. I think I would
have even passed over my beloved chocolate chip cookie
dough for a few of these when I was a kid. Maybe in the next
few years we will see a trend of the popular ice cream flavors
being the ones we would have gravitated to as a kid.
I really like ice cream in case you couldn’t tell. I realize as
I’m day dreaming about eating all of these interesting flavors
Playtime Ice Cream- A fun blend of brightly colored yellow,
blue and red ice cream with a flavor reminiscent of Play
Dough. I got to try this ice cream when our lab made it up
and it was a blast from the past. The colors and taste are just
like the favorite childhood toy. We also did a version of this
with sugar cookie pieces mixed in that was very good and
gave it a salty sweet taste that is very popular right now. Our
palettes may change as we grow up, but it doesn’t mean we
can’t cut loose, have some fun and actually be allowed to eat
the play dough every once in a while.
The Natural Choice For FlavorsTM
Peanut Butter & Jelly Ice Cream- Peanut butter ice cream
swirled with a ribbon of grape jelly variegate. This is a great
combination that tastes just like the favorite sandwich.
By Melissa Touchton
Weber Flavors
Super-premium f lavors for:
Ice Cream • Soft Serve
Gelato • Sorbet
Custard • Sherbet
Frozen Yogurt
Firecracker Ice Cream- Red Cherry, Blue Raspberry, and
White Lemon with pop rock candy mixed in swirled together
to create a fun and patriotic treat. The pop rock candy makes
it really fun and fizzy. It would be so much fun for the Fourth
of July!
No artificial ingredients
No artificial taste
800-639-8653
GreenMountainFlavors.com
Can’t Wait for Brownies Ice Cream- A delicious brownie
batter flavored ice cream with a chocolate fudge ripple. It’s
like licking the brownie batter right out of the bowl without
all of the salmonella danger.
Snack Cake Ice Cream- Sweet yellow cake flavored ice
cream with pieces of yellow cake swirled with a whipped
NICRA February 2012
http://www.nicra.org
*One-pint minimum order
4
Sidewalk Chalk Ice Cream- This is a fun variation on cotton
candy flavored ice cream. It is a blend of pink cotton candy
ice cream and blue raspberry ice cream sprinkled with pink
and blue confectionery chips.
NICRA February 2012
5
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cream ripple. It tastes just like a Twinkie!
NEW ACTIVE MEMBERS
Good Night Blue Moon Ice Cream- Blue Moon flavored ice
cream sprinkled with tart blue raspberry candy pieces and
swirled with a sweet blue frosting ripple. Blue moon is a
popular flavor here in the Illinois/Michigan/Wisconsin area
that has a very strong following.
Ice-So-Licious
1403 Melrose Woods Ln.
Lawrenceville, GA 30045
678/679-3111
Fax: 678/825-3775
Nicole Ruffin
George Ruffin
1 DD, SS, GG, II
The Chicago Tribune did a really good article on it
a few years ago that is a good read that can be found
online at http://articles.chicagotribune.com/2007-08-31/
features/0708300659_1_blue-moon-ice-cream-chocolateand-strawberry. The flavor is best described as a fruity cereal
type flavor. It is also frequently used as the blue portion of
Superman ice cream. . .
Superman Ice Cream- This is a classic flavor that I have
heard of being made many different ways. Some people use
vanilla ice cream with blue, red and yellow coloring. We
did a version that is Yellow Lemon, Red Fruit Punch, and
Blue Raspberry ice creams blended together. There is a new
Superman movie coming out next year that could make this a
popular choice.
Bubblegum Ice Cream- This is another classic kid’s favorite
flavor. We put a fun spin on it and did a version that was pink
bubblegum flavored ice cream swirled with a blue bubblegum
ripple and tiny Chiclets-type pieces of gum sprinkled in.
French Toast Ice Cream- Cinnamon egg custard ice cream
sprinkled with either brown sugar cinnamon bits or sticky
bun pieces and swirled with a maple syrup variegate. Who
hasn’t wanted ice cream for breakfast when they were a kid?
Now they can at least have ice cream for breakfast.
Birthday Cake Ice Cream- This has been popular for a few
years now. We have done two different versions: Yellow
Cake flavored ice cream with yellow cake pieces, confetti,
and swirled with a chocolate frosting ripple and White Cake
flavored ice cream with confetti pieces and swirled with a
blue frosting ripple. You can make it feel like your birthday
even if it’s your un-birthday.
Bunch of Monkey Business Ice Cream- Banana Ice cream
with pieces of banana and chunks of chocolate. It tastes great
and it’s fun to order!
Dino Sour Ice Cream/Sherbet- Black Cherry flavored ice
cream in a dark red/purple color blended with Lime Sherbet
with a Neon Lemon Lime Color. Blended at a 2/3 - 1/3 ratio.
The black cherry and lime flavors work really well together
plus it’s the coloring of everyone’s favorite purple dinosaur!
Your NICRA suppliers are here to offer all of the ingredients
to make these fun kid friendly treats. With some fun and
creativity these will keep your pint sized customers begging
their parents to come back for more.
6
The Parlour
762 Ninth St., #552
Durham, NC 27705
919/627-7235
Fax: 9191/627-7235
Vanessa Mazuz
Yoni Mazuz
1 MP, DD, O
The Piazza
55 Old Town Rd.
Nelson, NH 03457
603/847-3191
Fax: 603/847-3191
Don Carlisle
Heidi Ranagan
1 DD, YD, SS
NEW SUPPLIER MEMBER
FrozenDessertSupplies.com
67 S. Higley Rd., #103151
Gilbert, AZ 85296
800-518-9229
Fax: 800-518-9229
www.frozendessertsupplies.com
Damon Porter
Tim Porter
Nic Porter
Full line of ice cream, frozen yogurt and gelato paper cups,
custom printed cups, and to-go containers, a variety of
dessert spoons and taster spoons.
Lactalis American Group
37 Franklin St., 5th Floor
Buffalo, NY 14127
716/823-6262, ext. 1520
Victoire Visseaux
Yann Connan
Dairy Ingredients
http://www.nicra.org
NICRA February 2012
NICRA February 2012
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KAPPUS COMPANY PROMOTES
EAMON BLAKEMORE
ESKAMOE’S FROZEN CUSTARD
FEATURED IN DELTABUSINESS
Kappus Company,
a distributor of food
service equipment
and accessories based
in Cleveland, Ohio,
recently announced
that Eamon Blakemore
has been promoted
to assistant service
manager.
Kelle and Dan Messer, Eskamoe’s Frozen Custard & More,
Monroe, Louisiana were prominently featured in the January
2012 issue of DeltaBusiness for the award they received
during the National Ice Cream Retailers Association Annual
meeting for their vanilla frozen custard.
Eamon began his career
at Kappus Company
in September 2005.
He has been instrumental in developing EQUIPSYNCTM, a
web-based service reporting program, and was also the first
ACE Pilot in the service department, guiding the quality
initiative program for more than a year. In addition, Eamon is
the point person for two of Kappus Company’s key accounts,
in which he developed and continues to maintain important
relationships.
Kappus Company represents leading food service equipment
manufacturers such as Taylor, a manufacturer of soft serve
ice cream machines, frozen drink machines and commercial
grills. Other lines represented include Flavor Burst,
Smokaroma, ISA and Hamilton Beach. Kappus Company,
a third-generation family business, has been an authorized
Taylor Distributor since 1948.
The company serves the Ohio, Western Pennsylvania, West
Virginia and Northern Kentucky areas, and offers the most
comprehensive service network in the region with more than
30 factory-certified service technicians on the road at all
times.
ICE CREAM CLUB CELEBRATES
30 YEARS
On Saturday, January 21, 2012 The Ice Cream Club held a
30th Anniversary celebration and support. From 11:00 AM
to 5:00 PM at the Manalapan, Florida store all single cones
were $1.00, the same price as they were in 1982. All sales for
the event were donated to Hospice by the Sea.
Make Your Plans Now to Attend
NICRA’s 79th Annual Meeting
November 7-10, 2012
Embassy Suites Hotel
Greenville, South Carolina
8
Dan was quoted as saying, “Since every flavor begins with a
vanilla base, we’re extremely excited about the recognition
for our custard.” He went on to say, “We have much less air
injected, so the product is more dense. It also has a richer
flavor because of the eggs used in the mixture, which is
frozen fresh each day.” The frozen custard is held at a higher
temperature than ice cream which allows you to taste the
product better.
The article also mentioned that Dan was elected president of
the Association during the convention. A half page photo of
Dan and Kelle holding a waffle bowl sundae with their frozen
custard was also featured along with the article.
2nd Annual CHOCOpalooza
Just in time for Valentine’s Day and for all of those chocoholics out there, The Comfy Cow is joining Cellar Door
Chocolates in hosting the 2nd Annual CHOCOpalooza. The
annual event to benefit Make-A-Wish and Boy’s and Girl’s
Haven will be held Saturday evening, February 11th between
6 and 10 pm. at the Frankfort Ave. location of The Comfy
Cow. There will be 11 different and udderly unique chocolate
ice creams for your sampling pleasure as well as a variety
of Cellar Door’s amazing Chocolate Truffles, fudge, peanut
butter cups, and the like. Interactive ‘Chocolate Stations’ will
be positioned throughout the store, such as a chocolate crepe
station; a make your own chocolate cotton candy station; dip
your own chocolate covered banana station; etc. There will
be live music, magic acts, face painting, and door prizes.
The following chocolate ice creams will be available that
evening and will remain at each of the 3 Comfy Cow locations through February 19th : National Award winning
Signature Chocolate; Malted Chocolate Chip w/ Malted Milk
Balls; White Chocolate Macadamia Nut; Chocolate Caramel
Pecan; Chocolate Lavender; White Chocolate Brownie Points
w/ Kahlua Hot Fudge; Chocolate Raspberry Truffle; Chocolate Peanut Butter; Chocolate Squared²; Chocolate Strawberry Cheesecake; and even a Fudgesicle Sorbet.
So, hurry on over this weekend and bring your sweetheart
along for a sampling of this “over the top” chocolate ice
cream smorgasbord and see the newest creations that the ice
cream chefs at “The Cow” and the chocolatiers from Cellar
Door Chocolates have whipped up for you and help support
two wonderful local charities.
http://www.nicra.org
NICRA February 2012
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RECESSION? DON’T PANIC!
by Barry Thomsen
The news people are telling us is that we have slipped into
the worst economic recession in 50 years or more. Does that
mean we should all board up our businesses and escape to
South America? Yes, we are going to see slower sales and
growth than in the past but its not the time to panic. Of course
we all want to see our sales and profit charts go only upward
at a 45 degree angle, but we don’t live in Utopia so don’t
expect continual record growth. Economic ups and downs are
just a normal part of the business cycle that we, as businesspeople have to put up with, so relax. What you do not to cope
with the economic situation may also help you in the future
when things turn around.
Sure, some adjustments may be necessary to get through this
period but you always need to be making changes as your
business grows and matures. That is nothing, growing and
prosperous stays the same because conditions around it are
always changing. Following are a few ideas you can use now
so you can survive the short term and prosper in the long
term. See which ones can be used by your business or think
of related ones for your own company situation.
Hold Prices – You may be thinking of cutting your prices and
sacrificing profits to get sales but you’ll be better off holding prices. If you lower prices now, customers will expect
that lower price again in the future when conditions change.
Staying firm on prices will also show customers that your
business is stable.
Keep Mailing – Direct mail has always been a reasonable
priced way to get your information and offers in front of your
prospects. If your competitors have cut back on mailing,
yours will have a better chance of being seen, read and acted
on. Try to target your mailing lists to the most likely people
to buy from you.
Keep Taxes Current – As tough as it can be to pay those
payroll and sales tax bills, it’s wise to keep them as current
as possible. Wait until the final day, but pay them on time and
save those wasteful penalties and interest.
Network More – Join the chamber and other business groups
to get word-of-mouth advertising. Offer to speak or demonstrate products at the meeting for no fee. Donate your time to
groups where your customers may also be and create good
will.
Reduce Fixed Expenses – Contact phone and cell phone
companies to see what new packages are available. Your
merchant service provider may also have a new fee structure
you can save with. When I did this a few months ago, our
company saved over 20% in fixed expenses.
Tourist Business – If our dollar is worth less in the world
financial markets then tourists will visit the U.S. to cash in on
it. Find ways of enticing them to your business and capture
the extra sales. Many are not looking for the lowest price but
the best products and service.
Keep Cash Flowing – Ask suppliers to give you five or ten
extra days to pay them and try to renegotiate any fixed contracts. Offer payment discounts to your customers for early
payment or even prepayment. Ask for deposits from new
customers.
Find New Customers – Think about prospects for your product or service that are less effected by the current economic
conditions. Check the library for directories of new prospects
then mail or call them. You may find a whole new industry
group that you overlooked before.
Hire Good Employees – With all the layoffs and people not
working because of businesses closing, you may be able to
acquire great employees now. But to keep them long term
you must keep them challenged and motivated.
Reduce Costs – Don’t turn the heat and air conditioners off,
but save where you can on office costs. Ask employees for
ideas to help save money and also secure their jobs. Search
for new suppliers of your products which can also increase
sales and profits.
No Discount Wars – Don’t be lured into a sale or a discount
war by your competitors. Offer discounts and special prices
(temporary) only when you can add new customers who will
be repeat business. Price wars can hurt your business more
than it can help.
Key Employees – Give more responsibility to your best
people and use part-time workers for peak periods. Avoid
adding new people and benefits until you are sure that they
will be needed long term. Ask for ideas and suggestions from
your best employees.
Don’t Panic – Tough times will pass if you watch cash flow
and make a few adjustments. Remember how miserable you
feel when you get the flu, but it goes away and you feel better
again. The same is true of a business slowdown. It won’t last
forever and the businesses that don’t panic will get through it.
Many of these ideas are a good practice during any economic
period and will help your business grow faster and more
profitably. Don’t run away and stick your head in the sand
because it won’t change the situation or conditions. It’s like
riding a wild horse that becomes tame when it sees who is
in charge. Take charge and make the decisions that will help
NICRA February 2012
http://www.nicra.org
Tight Inventory – Keep any inventory at the lowest level you
can and still provide good service for customers. Overstocking now is just money sitting idle and could be used for cash
flow and bills.
10
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your business survive and become stronger. Many lessons
can be learned from economic slowdowns that will allow you
to make it through and even become more profitable. The sun
will always come out after a rainy day.
Barry Thomsen, entrepreneur, speaker, consultant and author
of the upcoming books, The Jelly Bean Principle: 100 Ways
to Stay Ahead of Competitors and Chasing Success. 877-7001322, www.idealetter.com
PACIFIC VALLEY DAIRY
INTRODUCES YOMAZING!TM
FROZEN YOGURT MIX
Pacific Valley Dairy announced that YoMazing! Frozen
Yogurt, a premium soft serve frozen yogurt mix and flavoring
system, is now available to yogurt shops and restaurants
across the nation. The YoMazing! Custom Flavor System
offers more than 40 flavors with just six base mixes, allowing
for daily flavor rotation and endless creative combinations
with ease-of-use and minimal storage needs.
Each 32-ounce bottle of YoMazing! flavoring stores at room
temperature with a one-year shelf life and flavors more than
1,000 four-ounce servings. The accompanying YoMazing!
frozen yogurt mix is available in one-gallon containers with
molded handles for easy pouring. The thaw and mix system
can be delivered anywhere in the country by quality carriers,
and through direct fleet delivery within 500 miles of St.
Louis, with additional direct routes to Florida and Texas.
“We make YoMazing with the highest quality ingredients to
create a premium frozen yogurt,” said Marketing Director
Penny Baker. “YoMazing has live and active cultures to
encourage digestive health, and with so many flavor options,
customers who appreciate ‘better for you’ soft serve frozen
yogurt are sure to keep coming back for more.”
All of the six base mixes are non-fat. Varieties include
vanilla, chocolate, no-sugar-added vanilla, no-sugar-added
chocolate, tart and sorbet. YoMazing! Frozen Yogurt Mix
is low in sodium, gluten free, and free of trans-fats and
cholesterol. Each half-cup serving is a good source of protein
and is Kosher certified.
All 42 flavors, which range from Amaretto to Yellow Cake
Batter, mix with YoMazing! vanilla yogurt bases. Fruit
flavors mix best with the YoMazing! tart base. Pacific Valley
Dairy also offers a large assortment of toppings, including
candy, nuts and mix-ins, as well as supplies, such as cones,
cups and containers. Additional commercial products include
custard, soft serve and sherbets.
For more information, contact Pacific Valley Dairy, Inc., at
800.345.1772 or visit www.pvdairy.com. Pacific Valley Dairy
is located in Pacific, Mo., approximately 35 miles southwest
of St. Louis.
Subscribe to
The National Dipper
®
The only magazine that keeps you up-to-date in the retail frozen dessert industry.
Regular columns include:
• New Products • Industry News • Calendar of Events • Classified
Special features include:
• Equipment Reviews • Management Articles
• Association Events • Employee Training
• Promotions • Annual Source Book
Also Available:
• Dipping Tips Training Posters • Manuals for Costing Products
• Employee Training Posters • Point of Sale Posters
• Magazine Binders
®
NICRA February 2012
Call or write for a subscription today!
1028 West Devon Avenue • Elk Grove Village, IL 60007-7226
Phone: (847) 301-8400 • Fax: (847) 301-8402
e-mail: [email protected]
Subscribe on-line at: www.nationaldipper.com
http://www.nicra.org
11
2012 NICRA OFFICERS
President
Dan Messer, Eskamoe’s Frozen Custard, Monroe, La.
President Elect
David Zimmermann, Royal Scoop Homemade Ice Cream
Bonita Springs, Fla.
Vice President
Nanette Frey, Frey’s Tasty Treat, Inc., E. Amherst, N. Y.
Secretary/Treasurer
Carl Chaney, Chaney’s Dairy Barn, Bowling Green, Ky.
Immediate Past President
Lynn Dudek, Ruth Ann’s, No. Muskegon, Michigan
Executive Director
Lynda Utterback, Elk Grove Village, Ill.
Terms Ending Annual Meeting 2012
Cliff Freund, Cliff’s Dairy Maid
Ledgewood, New Jersey
Vince Girodano, Sno Top
Manlius, New York
Juergen Kloo, Joy Cone Co.
Hermitage, Pennsylvania
John Pitchford, JP’s Custard Cart,
Albuquerque, New Mexico
Joe Venuti, Bedford Farms Ice Cream
Bedford, Massachusetts
MISSION STATEMENT FOR NICRA
The mission of the National Ice Cream Retailers Association
(NICRA), a non-profit trade association, is to be the leader
in the frozen dessert industry that others look to for help,
support and education. NICRA will promote business growth
and development throughout the industry.
VISION OF THE ASSOCIATION
NICRA will associate with similar associations dedicated to
the same interests. NICRA will facilitate communication and
education that both newcomers and veterans in the industry
desire to be successful. NICRA will maintain a feeling of
family within the association as it grows, and be dedicated
to responsibly managing the association while maximizing
value to the members.
NONDISCRIMINATION POLICY
NICRA is committed to a policy of nondiscrimination in
all of its endeavors. To that end, NICRA shall not tolerate
any words or acts of discrimination, harassment or any
inappropriate behavior in general against any person
affiliated with NICRA, including its members and guests,
with regard to race, sex, color, creed, religion, age, national
origin, disability, marital status or sexual orientation.
Terms Ending Annual Meeting 2013
Jim Brown, Penn State University, University Park, PA
Mary Leopold, Leopold’s Ice Cream
Savannah, Georgia
Jim Marmion, Advanced Gourmet Equipment
Greensboro, North Carolina
Neil McWilliams, Spring Dipper
Mammoth Spring, Arkansas
Jeff Myers, The Double Dip
Lebanon, Ohio
Terms Ending Annual Meeting 2014
David Kaiser, Marble Slab Creamery
Norcross, Georgia
Jim Oden, Debbie’s Soft Serve
Smithsburg, Maryland
Bob Rada, Stoelting, LLC
Kiel, Wisconsin
Roberta Rudolph, Custard Cone
Poplar Grove, Illinois
Todd Truax, Almost Heaven, Canton, Ohio
This Bulletin is published by:
National Ice Cream Retailers Association
1028 West Devon Avenue
Elk Grove Village, IL 60007-7226
847/301-7500 - Fax: 847/301-8402
Nanette Frey, Chairman Publications Committee
Lynda Utterback, Editor
©2011 National Ice Cream Retailers Association
Vol. 33, No. 2
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.
2012 SUPPLIER OFFICERS
President
Tom Zak, I. Rice Co., Inc.
Vice President
Mary Kircher, Dingman’s Dairy, Paterson, New Jersey
Secretary/Treasurer
Andrew Jones, Lloyds of Pennsylvania, Exton, PA
Chairman
Margaret Anderson, Taylor Freezer of New England Norwood, Massachusetts
12
http://www.nicra.org
NICRA February 2012