APRIL 2017 - $15.00
National Ice Cream Retailers Association
ELECTRONIC ONLY NEWSLETTER COMING!
Starting with the June issue of our newsletter, your
board of directors took action to move the newsletter to
an electronic format only. It will be easier to access the
electronic version than ever before as we will send you a
link so you won’t have to worry about user names and
passwords. We will also be able to save a significant
amount of money due to increases in postage and
printing. Our plan is to use those savings for increased
member benefits.
SUPPLIER MEMBER
SPOTLIGHT
THE ORIGINS OF COCOA
by Cherish Mathews
Forbes Chocolate
The Latin name for cocoa—
Theobroma—literally means, “food of
the gods.” The Mayans used cocoa beans as currency and to
create a ritual beverage. In 1519, Cortez arrived in Mexico
and was introduced to cocoa in the form of a drink known as
xocolatl. For nearly 140 years, Spain kept the secret of its
production to themselves.
Spain eventually lost its monopoly on the European chocolate
market. By the mid-1600s, the drink had gained widespread
popularity in Italy, Austria and France and eventually,
the Dutch came to dominate the cocoa trade. The Dutch
are credited with developing the process of pressing and
separating out the cocoa butter from cocoa powder, as well as
developing the cocoa alkalization (Dutching) process. Today,
people around the world enjoy chocolate in thousands of
different forms, consuming more than 4 million tons of cocoa
beans annually.
Cocoa Today
The majority of the world’s cocoa bean crop is grown within
10 degrees North and South of the equator. Ghana and
Ivory Coast grow 75% of the world’s cocoa. Other growing
regions include, Cameroon, Indonesia and Brazil.
IN THIS ISSUE
The Origins of Cocoa
by Cherish Mathews, Forbes Chocolate.......... ............1
New CEO Named at Nielsen-Massey..............................3
New Active & Supplier Members....................................4
2018 Calendar Photo Request..........................................4
Butter Prices.....................................................................4
Protect Your Company From Bad Employees.................6
We Are Looking For a Champion...................................6
Smart Small Business Tax Choices
by Barbara Weltman.....................................................7
Make the Most of Your Minutes
by Jackie Gaines..........................................................8
Work-Live Balance is the Wrong Idea
by Brian Mohr............................................................10
NICRA Members Only Facebook Page........................11
2017 Officers, Board Member, Supplier Officers.........12
Over the last 500 years, the processing of cocoa beans has
remained very much the same. Proper fermentation of the
beans has remained essential in the creation of the final taste.
Cultivation and Fermentation
Cocoa pods grow directly from the trunk of the tree. The
pods are mostly harvested by hand and broken open to reveal
the beans and the white pulp surrounding them. Beans are
extracted and subjected to fermentation. In the traditional
process, pulp-covered beans are placed on the ground and
covered with layers of large leaves (mostly banana). The
beans remain covered for four to seven days, and are mixed
every two days so that the beans ferment evenly. Other, more
modern fermentation processes include drying in tiered boxes
or on mats, placed on stilts, above ground level.
Cocoa Production
Once fermentation is completed, the actual processing
begins. The first three steps are: Cleaning - removal of
foreign objects such as twigs or stones from the beans,
Breaking – breaking of the cocoa bean to reveal the inner
kernel, and Winnowing – the separation of the kernel (also
known as the nib) from its shell.
The nib is then sterilized by wetting and heating with steam.
After sterilization, the nib can then be roasted or can be
alkalized first. Alkalizing (or Dutching) consists of treating
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the cocoa nibs with an alkali solution such as potassium
or sodium carbonate with the purpose of modifying the
color and flavor of cocoa. This process reduces most of the
acidic flavor because it raises the pH of the cocoa. While
alkalization at the nib stage is preferred, it can take place at
various points in the production process. This can result in
differing results in the finished product.
The nibs are then roasted and crushed, releasing the cocoa
butter. The result is a finely ground fluid mass known as
cocoa liquor. The chocolate liquor can be shipped off and
used by chocolate manufacturers or it can be further pressed
to separate out cocoa butter from cocoa powder.
Cocoa butter and cocoa powder make up equal parts of the
cocoa nib. Depending upon the time and pressure of the
pressing process, the resulting cocoa “cake” can have a
cocoa butter (or fat) content of 10-24%. The cocoa cake is
further pulverized to create the cocoa powder we use in food
production.
Uses in Ice Cream Production
How does all of this information benefit you, the ice cream
producer? It was mentioned in the early stages of cocoa
processing that an alkali solution can be applied to the cocoa
nib. The result of alkalization is a very wide spectrum of
cocoa colors from light tan to dark brown and from dark
Plan to attend the
National Ice Cream
Retailers Association
84th Annual Convention
& Trade Show
Founders Inn & Spa
Virginia Beach, Virginia
November 7-9, 2017
2
red to specialty powders like black (think OreoTM cookies).
The flavor of the cocoa powder can vary tremendously from
shade to shade. Varying shades of cocoa powder can be used
in ice cream to create unique chocolate ice cream colors and
flavors. This allows for fine tuning of the ice cream flavor to
the preferences of your market.
The many types of cocoa powder appropriate for ice cream
manufacture can be roughly divided into three groups. The
first is Non-Alkalized or “Natural” cocoa powder. These
cocoa powders are the lightest in color and their flavor has
an acidic taste. As these powders have not been altered
by the alkalization process, the flavor and color of these
cocoa powders is determined by growing environment,
fermentation process and roasting. This powder is
recommended if you plan to market your ice cream as “All
Natural” or any variation of the statement. The second is
Lightly Alkalized cocoa powder. The alkalization process of
these powders results in cocoas with a slightly darker color.
The sourness and astringency found in non-alkalized powder
is eliminated. A mild and rounded-off chocolate flavor is
developed. The third type is Heavily-Alkalized. These types
of cocoa powders exhibit a reddish-brown color and rich
flavor. These powders produce attractive color and flavor
even in low usage which often makes them very economical
choices.
These three types of powders can be used separately or
blended together to create unique chocolate ice cream flavors.
Very heavily alkalized specialty powders like Red or Black
can also be added, in smaller amounts, to accent color and
flavor.
It was also mentioned that pressing the cocoa cake can create
cocoas with varying fat ranges (from 10-24%). The most
widely used cocoa powders contain 10-12% cocoa butter or
“fat”. These powders are often used in ice cream production.
Other very popular cocoa powders contain 22-24% fat and
are referred to as high-fat cocoa powders. The use of high-fat
cocoa powders in ice cream can enhance the creaminess of
the finished product and create a heavier mouthfeel. High-fat
cocoa powders can appear darker in color in their dry state.
Be sure to make decisions about the type/color of cocoa
powder to use in your product after you have evaluated the
powder in milk or ice cream.
The desired texture and air content of a dessert are significant
in determining the type and usage rate of the cocoa powder.
The lighter the texture and the higher the air content, the
more concentrated the color and the flavor of the cocoa
powder should be.
As always, the quality of your ingredients will play a role
in the finished product. The fineness and consistency of the
cocoa powder should also be considered. Be open to new
products and ideas, request samples and experiment. The
ultimate choice for the cocoa powder that best suits your
product will be up to you.
NICRA April 2017
http://www.nicra.org
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
NEW CEO NAMED AT
NIELSEN-MASSEY VANILLAS
Kirk Trofholz has been named Chief Executive Officer of
Nielsen-Massey, it was announced by the company’s Board
of Directors. Mr. Trofholz joins the company from Dawn
Food Products, where he was previously President, US
Bakery Products. Prior to that he served as President and
CEO of Barilla North America. Mr. Trofholz began his career
at Procter &
Gamble where he
spent more than
two decades.
“The entire Board
of Directors and
senior leadership
team are thrilled
to have someone
with Kirk’s deep
food industry
experience join
our company”
said Shep Pryor,
Chairman of
Nielsen-Massey
Board.
About Nielsen-Massey Throughout its 110-year history,
Nielsen-Massey has earned its reputation as a manufacturer
of the finest extracts in the world. The full line of NielsenMassey’s Pure Vanilla products includes: Vanilla Beans and
Extracts from Madagascar, Tahiti and Mexico; sugar and
alcohol-free Madagascar Bourbon Pure Vanilla Powder;
Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar
Bourbon Pure Vanilla Sugar, Alcohol Free Madagascar Pure
Vanilla, Organic Fairtrade Madagascar Bourbon Pure Vanilla
Extract and Organic Madagascar Bourbon Pure Vanilla
Beans. Nielsen-Massey Fairtrade products are certified by
FLO-CERT.
Nielsen-Massey also offers a full line of Pure Flavors: Pure
Chocolate Extract, Pure Almond Extract, Pure Orange
Extract, Pure Lemon Extract, Pure Coffee Extract, Pure
Peppermint Extract, Orange Blossom Water and Rose Water.
All Nielsen-Massey products are All-Natural, AllergenFree, GMO-Free, and certified Kosher and Gluten-Free.
The company is headquartered in Waukegan, Illinois, with
production facilities in Waukegan and Leeuwarden, The
Netherlands.
“As one of the world’s leading manufacturers of fine vanillas
and natural flavors, we are proud of our heritage as a
110-year-old family owned company. Kirk’s extensive career
experience encompassing both large and public companies
such as P&G, as well as successful family companies such
are Barilla and Dawn Food Products – makes him the ideal
CEO for Neilsen-Massey as we pursue the next phase of
growth. “
“I’m pleased to have the opportunity to lead NieslenMassey,” said Mr. Torfholz. “We see tremendous prospects
to leverage the exceptional Nielsen-Massey brand and
reputation as one of the world’s leading manufacturers of
quality vanilla products and flavor extracts to advance our
global growth strategy.”
The selection of an outside CEO is consistent with the
Nielsen family’s strategy to accelerate the company’s growth
and sustainability, while also maintaining its legacy as a
110-year-old family-owned business. Concurrent with the
announcement of a new CEO, Nielsen family members
within the company will continue in their leadership roles,
including:
• Craig Nielsen will be heading up Sustainability initiatives;
• Matt Nielsen will lead Operations; and
• Beth Nielsen will lead Research & Development and Chef
Relations
NICRA April 2017
The Natural Choice For FlavorsTM
Super-premium f lavors for:
Ice Cream • Soft Serve
Gelato • Sorbet
Custard • Sherbet
Frozen Yogurt
No artificial ingredients
No artificial taste
800-639-8653
GreenMountainFlavors.com
http://www.nicra.org
*One-pint minimum order
3
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
NEW ACTIVE MEMBERS
NEW SUPPLIER MEMBER
Shane Aforismo
Kimberly Aforismo
218 Coppermill Rd.
Wethersfield, CT 06109
860/970-9081
DD, SS
Max Machine Products, Inc.
250 Mill St., Suite 6
Taylors, SC 29687
864/884-2344
www.maxmachineproductsinc.com
Michael Wood
Harry Innerst
Ice Cream Freezer Blades
Blue Cow Ice Cream Co.
P. O. Box 18001
Roanoke, VA 24014
540/353-1231
Carolyn Kiser
Jason Kiser
DD, II
Brain Freeze Creamery
9514 E. Montgomery #23
Spokane, WA 99206
509/838-7822
www.brainfreezecreamery.com
Tom Purdum
Julie Purdum
Nathan Purdum
MP, FD
Coyle’s Ice Cream
509 Main St.
Islip, NY 11751
631/666-2229
Kathy Manzione
John Proto
DD, SS, II
The Pizza Baron
203 – 2nd Ave., North
Great Falls, MT 59401
406/788-6826
www.pizzabarons.com
Kelly Parks
FD
Sunny’s Dairy Bar
42 Bayview Dr.
Summerside, Prince Edward Island
Canada C1N 4A1
902/436-4759
Kevin Biggar, Donna Biggar
DD, YD, SS
Uncle Steve’s World Famous Soft Serve
1310 Teri Lynn Ct.
Kingston Springs, TN 37082
518/605-7806
Steve Chandler, Theresa Chandler
SS
4
SPOTLIGHT YOUR SHOP ON THE 2018
NICRA CALENDAR
Hope you are enjoying your 2017 National Ice Cream
Retailers Association calendar...a NICRA member benefit!
Planning for the 2018 calendar is underway & we are looking
for a photo of YOUR shop. We have spotlighted over 40
shops since 2014.
If you have a photo you would like us to use, please e-mail
your photo to the NICRA office at [email protected] or info@
freystastytreat.com by August 1, 2017.
BUTTER PRICES
February 24, 2017 – Grade AA Butter finished at $2.1300.
The weekly average was $2.12938. (2016 price was $2.0260)
March 3, 2017 - Grade AA Butter finished at $2.1625. The
weekly average was $2.1795. (2016 price was $1.9925)
March 10, 2017 – Grade AA Butter finished at $2.1625. The
weekly average was $2.1675. (2016 price was $1.9810)
March 17, 2017 – Grade AA Butter finished at $2.1300. The
weekly average was $2.1465. (2016 price was $1.9390)
March 24, 2017 – Grade AA Butter finished at $2.0975. The
weekly average was $2.1135. (2016 price was $1.9375)
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.
http://www.nicra.org
NICRA April 2017
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
PROTECT YOUR COMPANY FROM
BAD EMPLOYEES
by Mike Campion
How much of a negative impact can the bad apples in your
organization have? Are having no bad employees a realistic
goal? First things first: What is a bad employee?
•
•
•
Is it just someone who is bad at their job?
Takes too much time off?
Has a penchant for punching other employees?
While none of those are ideal, they all focus on actions and
results instead of the root cause.Instead of trying to create a
comprehensive list of “do’s and don’ts” for your employees
to ignore, start at the foundation: Your Core Values.
A bad employee is anyone who does not love and live your
company’s Core Values.
Discovering your Core Values is an action in-and-of itself,
but when you have a set of “rules” to run your company with,
you will find that the people who line up with those rules,
don’t tend to violate the “do’s and don’ts” of your company.
NICRA April 2017
Luckily, you have the keys to the happy employee kingdom.
Get ready to discover the Three Steps to protect your
organization from the wrong employees:
1.
2.
3.
Stop them from showing up
Stop them from getting in
Stop them from sticking around
Step 1 - Stop Bad Employees From Showing Up
Pre-framing is extremely important when weeding out
potential problem employees. How an employee is first
exposed to your company is key. Consider the following two
examples:
1. A current employee tells his friend, a prospective
employee, “You should apply at my job; the place is so
disorganized, we could get away with anything.”
2. A prospective employee comes across your website and
thinks, “These are my people! I love what they are all about,
I wonder if they are hiring…”
When you feature enough of your Core Values on your
website, in your hiring ads, phone systems and your current
employees become evangelists for your mission, you position
5
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
your company as the right place for the right employee.
Whenever, however a prospective employee becomes aware
of your company they feel like they have finally found their
tribe. This alone will dramatically increase the quality of your
applicant pool. Which brings us to...
them out by systematic recognition and application of your
Core Values. Examples of Core Values being either applied
properly or ignored or mishandled are common topics.
Decision making conversations regularly start and end with
your Core Values.
Step 2 - Stop the Wrong Employees From Getting In
Those who don’t “get” your values will stick out like a sore
thumb. When you see that is the case, have a conversation.
Refer back to your hiring process. Verify they share your
company’s values. If they do, their behavior will follow and
all is well. If they don’t, it’s time to help them transition into
a company that is a better fit.
Once you have laid the foundation in Step One, the job of
keeping bad employees from infiltrating your organization is
half done. All you have to do is make sure that your company
is actually living and breathing the Core Values that brought
prospective employees to you in the first place.
So many employers focus on job history and/or technical
ability. Both offer good insight, but are only relevant with
employees who have the same Core beliefs as you do. Hire
for attitude, train for skill.
If your company is passionate about outstanding customer
service, it is eminently possible to teach an employee
how to serve a customer. It is a fool’s errand to teach him
to be enthusiastic about customer service. Your life and
profitability will improve exponentially when you are in the
business of stoking your employees’ passions and values. You
are not in the business of convincing people to do something
they don’t want to do or believe something they don’t want to
believe.
Craft your interview process around the values that attracted
your prospective employees. Once that is a match, job
history and ability to do the job at-hand come into play.
An unintended consequence of passionately living your
organization’s Core Values is an extremely attractive
community. This can make employees that aren’t a good fit
work even harder to get in, even when your pre-framing and
interview process is Core Values-based. Time for the big
guns...
Step 3 - Get ‘Em Out
Creating a Core Values-driven culture not only naturally
repels the wrong employees; it strongly attracts the right
employees. They feel “at home,” like they have finally found
something special. They don’t want to leave. They stay
longer, work harder and enjoy their jobs more.
The flip side is that people who are not a Core Value fit feel
out of place. They don’t fit in. They don’t understand why
everyone acts so differently. They discover that the amazing
community that attracted them to your company isn’t for
them. More often than not, they wander off into the night on
their own free will.
When you do have someone that doesn’t get the memo, and
needs a little help recognizing they aren’t a fit, you will weed
6
It can sound like an overwhelming prospect, but integrating
your Core Values into your company is like pushing a
flywheel. It takes a lot of energy at the beginning, but when
it gets spinning, it creates a tremendous amount of power on
its own. Not only will keeping bad employees out of your
company help your bottom line—it will make your life and
your employees lives far better.
About the Author celebrated speaker, entrepreneur and
author of I’m a Freaking Genius, Why is This Business So
Hard?. A small business expert, Mike has built several
multi-million dollar businesses, the most recent achieving
$4.3 million in sales in the first 18 months. As the host of the
“Conversations with a Genius” podcast, Mike imparts his
business wisdom on his listeners. For more information about
bringing in Mike Campion for your next event, please visit
www.MikeCampion.com.
WE ARE LOOKING FOR A
“CHAMPION” TO JOIN OUR NICRA
TEAM!
On behalf of the board, we are excited to announce that we
are looking for:
Marketing /Communications Manager. We are seeking an
enthusiastic individual with a high level of frozen dessert
industry knowledge. The goal for this position is to develop
and grow a strong long-term NICRA membership base.
This individual must have experience in marketing and promotions, proven experience in social media platforms, proven
understanding of web based platforms including web design
and development, strong attention to detail, and exceptional
organization skills.
If you know of someone who would be great for this position
please submit their resume to the NICRA office by email:
[email protected] or by mail to: Lynda Utterback, NICRA,
1030 W. Devon Ave, Elk Grove Village IL 60007. Please
include education and salary requirements. (This is a paid
position.)
http://www.nicra.org
NICRA April 2017
SMART SMALL BUSINESS TAX
CHOICES: SIX QUESTIONS TO ASK
NOW (BEFORE TAX DAY CREEPS ANY
CLOSER) by Barbara Weltman
Yes, April is here and tax filing deadlines are getting
uncomfortably close. But there’s still time to make some
savvy tax decisions that will pay off for you and your
business. Tax attorney Barbara Weltman identifies several
questions you should be asking yourself (and your CPA, of
course) right about now.
As a small business owner, you like to focus on selling your
products and services. Of course you do: It’s what you’re
good at and what you enjoy. But if you don’t spend at least
a little time thinking about your taxes—probably NOT your
favorite subject—you’re wasting your hard-earned money.
That’s right: Tax and business attorney Barbara Weltman says
putting in the time, thought, and effort to optimize your tax
position can yield a surprisingly hefty payoff.
“The tax law provides considerable flexibility to enable
small business owners to choose the options best suited to
their tax situation,” says Weltman, who is the spokesperson
for J.K. Lasser’s Small Business Taxes 2017. “Yet far too
many of them dread and avoid the subject and fail to do their
homework—and in the end, their tax bill is much larger than
it needs to be.”
The book Weltman represents gives readers the information
they need to make tax-smart decisions throughout the year.
The 2017 edition features guidance on new tax updates
relevant to small business owners, including: decreased
standard mileage rate for business driving, expanded
coverage of small business safe harbors under the “repair
regulations,” information reporting rules for health coverage,
new penalty amounts for late filing and penalty relief rules,
and guidance on how to work with a tax professional and
deal with the IRS.
Here are six questions Weltman recommends you ask
yourself before filing taxes:
How are you going to write off equipment purchases?
There are four different rules for deducting the cost of
buying equipment, office furniture, and machinery, some of
which can be used in combination to write off all or most of
your costs. These write-offs apply even if you financed the
purchases in whole or in part.
Are you going to add money to your retirement plan? Were
you profitable in 2016? You may want to shelter some of it in
a qualified retirement plan. You have until the extended due
NICRA April 2017
http://www.nicra.org
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CALL YOUR NICRA SUPPLIER MEMBERS FIRST
date of your return to fund a plan for 2016 that was set up by
the end of the year. If you didn’t take action then, it’s not too
late. You can set up and fund a SEP plan. Factor in the cost
of covering your employees and don’t overlook what it can
mean for your personal retirement security.
Are you going to carry a loss back or only forward? Was
2016 a bad year for your business? You may have a net
operating loss that you can carry back to offset income in
certain prior years. Alternatively, you can opt to forego the
carryback and use the loss for up to 20 years until it is used
up.
Will you use your research credit against income tax or
certain employment tax? If your business did R&D, there
may be a tax credit for related expenses. The credit can offset
income tax. Also, in a new rule for 2016, small businesses
(less than $5 million in gross receipts) that didn’t have
revenue in the prior five years alternatively can use up to
$250,000 of the credit to offset the employer’s share of Social
Security taxes (part of FICA).
What will you pay in estimated taxes? The first installment
for 2017 is due April 18, 2017. How is your year shaping
up? Uncertainty about possible tax reform may affect your
payment.
What will your CPA advise you to do? Of course, meet with
your tax professional to understand your options. And don’t
squeeze him or her in between intense meetings on a jampacked day—allow plenty of time to talk through these and
other issues and make thoughtful, well-reasoned decisions.
“One final thought,” says Weltman. “Watch for upcoming
filing deadlines for business returns, some of which have
been changed for this filing season. One key change:
Partnership returns are due on March 15, 2017, which is a
month earlier than in the past. However, there’s now a sixmonth extension to September 15, 2017, if requested in a
timely fashion.
It’s just smart to stay on top of the changes that happen year
to year,” she adds. “That’s why this book and J.K. Lasser’s
other tax books are so popular: They simplify what can
be a daunting process and help small business owners and
individuals keep track of what’s new, what matters most, and
what to do about it right now.
About Barbara Weltman: Barbara Weltman, J.K. Lasser’s
spokesperson, is an experienced media professional, ready
to lend her expertise to print, online, and broadcast segments
and is available for interviews and year-end tax questions.
Barbara has been named among the List of 100 Small
Business Influencers for five years in a row, among many
other major honors. She also hosts the radio show “Business
Leader Radio” on www.wsradio.com. Barbara can be reached
at: [email protected].
8
MAKE THE MOST OF YOUR
MINUTES: 15 QUICK TIPS TO
HELP STRESSED-OUT
PROFESSIONALS BETTER
MANAGE THEIR TIME by Jackie Gaines
Don’t be ruled by the clock at work or at home. Time
management expert Jackie Gaines shares tips to help you
make the most of your time and increase your productivity—
without losing your mind in the process!
Ask any working professional what they could use more of,
and you’ll probably keep getting the same answer. Time. In
the frantic pace of the digital age, time is something everyone
seems to be short on now. (It’s almost laughable that we once
thought technology would help create more leisure time!) But
according to author, speaker, and time management expert
Jackie Gaines, if workers could figure out how to make
the most of their waking moments, they could be far more
productive and happy regardless of their time constraints.
“Success at work and in life often comes down to one thing:
developing better time management skills,” says Gaines,
author of Wait a Hot Minute! How to Manage Your Life with
the Minutes You Have. “Our minutes have become hot since
time is so scarce these days, and we toss them away without
a second thought. The truth is, we are always going to have
obligations, deadlines, and responsibilities, but if you learn
how to handle your hot minutes, you can work with the clock
instead of against it.”
Read on for Gaines’s no-fail tips to help you make the most
of your time (no matter how little you have!) and achieve a
healthier and happier work-life balance.
Prioritize sleep so you can function when you’re awake.
“If you do nothing else, prioritize your sleep needs,”
insists Gaines. “You will be more productive and feel more
ambitious when you get the rest your body requires.”
Gaines suggests scheduling sleep like any other daily activity
on your to-do list. Pencil in a stopping point in your day
and stick to it without fail. Then wind down with a book or
another relaxing bedtime ritual to help you drift off to sleep.
Establish what the “workday” means to you and your
boss. It’s common for employers to call or e-mail you after
hours, but it is up to you to decide whether or not you’re
available after hours. If you choose to be off-duty on nights
and weekends, that is your choice (and your right!). Just
make sure you respectfully address your “workday” limits to
your boss upfront, so everyone is clear on the boundaries.
http://www.nicra.org
NICRA April 2017
Don’t stay on your e-mail all day. Constantly checking your
inbox is distracting and slows you down. Designate a few
times in your workday to check e-mail so that you remain
in control of your schedule and aren’t being reactive to new
messages as they appear.
Choose human connection over technology. Though
technology has improved our lives, it comes with its own
set of problems. E-mails and texts are convenient, but they
create room for confusion and miscommunication. Whenever
possible, talk in person in order to get your message across
clearly.
Learn to say no and mean it. It’s okay to turn down
invitations, cancel plans, or disconnect from the outside
world every now and then. Saying no is a skill that will
benefit you throughout life, so allow yourself to politely start
bowing out of unnecessary commitments right now.
Set achievable goals each day. “Even the most thoughtfully
constructed to-do list will be useless if it is too ambitious,”
insists Gaines. “What’s the point of writing down
unachievable tasks? We’re not superheroes and shouldn’t
try to be. Make your daily goals small enough that you can
actually get them done. Remember that you can always do
more if you have the time.”
Give multitasking the ax. According to Gaines, multitasking
is ineffective and counterproductive. “People work best
when they give focused attention to the task at hand,” she
says. “So aim to work on only one project at a time and give
yourself permission to forget about other priorities until you
are done.”
Listen up! Active listening consists of being present and
engaged when communicating with another person, but it’s
not as easy as it sounds. It’s very common to forget to listen
after you speak your thoughts in a conversation, and you
often lose important info as a result. When you are talking
with a coworker, manager, or anyone else, be sure that you
turn off that pesky inner monologue and focus when it is the
other person’s turn to speak.
Don’t be a sheep. While maintaining the status quo is often a
good thing (especially at work), there may come a time when
it is advisable to stop following the herd and innovate in
the name of productivity. If you can envision a way to work
smarter and better, you may just create new best practices for
your place of work that will save time and increase quality.
Stop shuffling papers. Most of us waste a lot of time
shuffling papers from one pile to another. Chances are that
your desk is full of paper you don’t know what to do with.
Gaines says to stop this maddening cycle by touching each
sheet of paper just once and figure out the appropriate
action. Either put it in a to-do pile so you can deal with it
immediately, a file (for documents you must keep), or the
NICRA April 2017
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9
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
trash. This keeps the papers moving and keeps you sane!
Step away from the Internet. Surfing the web is a huge
time waster for most people. An innocent little break often
turns into an hour (or more) of wasted time that you can’t get
back—especially when you should be working or headed to
bed to get some rest. Gaines advises shutting off access to
the Internet at a certain time each day to avoid getting lost in
cyberspace. She also recommends breaks from recreational
Internet use—about a month—to focus on other aspects of
your life that may need attention.
Have some fun along the way. It’s important to remember
that stressed-out people aren’t all that productive. You
have to relax and schedule “recharge time” into your
life to avoid burnout—especially if you have an intense
work environment. Be sure to build in time for fun on the
weekends and on some evenings but try to make work fun,
too. If appropriate at your office, find ways to infuse a little
lighthearted play into your workday.
Practice breathing and mindfulness. Imagine how
productive you could be if you could focus, calm all anxious
thoughts, and truly be present. You can find out by practicing
mindfulness.
“Breathing is a tool for achieving a relaxed, clear state of
mind,” asserts Gaines. “There are multiple methods for
achieving this state, including tai chi, meditation, yoga, or
simple breathing exercises. Find one that resonates for you
and practice it daily.”
Stop owning other people’s stuff. How often do you
hear yourself saying, “Never mind, I’ll do it myself”? asks
Gaines. Probably more often than you’d like, and this habit
takes up your precious minutes in no time. The solution,
according to Gaines, is to hold others accountable for their
responsibilities. This includes your children, your spouse, and
your colleagues. Let “never mind...” be the exception instead
of the rule.
Let go and delegate. Learn to know when to let someone
else handle a task. It can be hard to relinquish control,
but it is also necessary to delegate, especially if you’re
in a leadership position. Remember that delegating is not
admitting you can’t handle your responsibilities—not at all.
Rather, it’s about maximizing the potential of your entire
workforce.
“Remember that you have two choices when trying to
manage your time,” concludes Gaines. “You can either let
our priorities and obligations run you life, or you can take
charge of your minutes and let them work for you to achieve
your goals in a timely manner. While you won’t ever succeed
long-term by racing the clock, you can drop your bad habits,
improve ineffective practices, and kick stress to the curb so
that your whole life improves.”
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About the Author: Jackie Gaines is a high-performing
senior executive with a progressive career encompassing
more than 38 years of sustained leadership and
accomplishments with major health systems and
organizations. With passion, creative energy, and vision,
she motivates diverse groups of people toward success.
She has dedicated most of her career to the advancement
of quality healthcare programs throughout the United
States, particularly those focused on the care of the poor
and underserved. Jackie lectures all over the country and
has received numerous awards along the way. She has
written four books: Wait a Hot Minute! How to Manage
Your Life with the Minutes You Have, Believing You Can
Fly, The Yellow Suit: A Guide for Women in Leadership, and
Destination Infinity: Reflections and Career Lessons from a
Road Warrior.
WHY WORK-LIFE BALANCE IS THE
WRONG IDEA
by Brian Mohr
Work-life balance, a push to properly prioritize work in
relation to lifestyle, features the kind of fad-ish thinking
that can lead gifted people down the wrong path, says talent
expert Brian Mohr.
“Think of those who love their job – for them, it’s not exactly
‘work’ as they exercise their capabilities fully toward a goal
that they believe in,” says Mohr, co-founder and managing
partner for Y Scouts (yscouts.com), a purpose-based
leadership search firm.
“Finding the right fit – whether an organization is searching
for leadership or an individual is seeking the right job – is
more important than people realize. The problem of work-life
balance starts farther upstream. When the appropriate person
is aligned with the appropriate goal, balance is natural.”
A concept like work-life balance is a claim on how we should
prioritize our lives, which, if believed, can be confusing.
Mohr discusses how an organization’s employees, from
bottom to top, can benefit from a more helpful perspective.
• Don’t buy into the notion of the “work you” as being
separate from the “real you.” We spend 8.8 hours of each
day working, according to the United States Bureau of Labor
Statistics – the largest amount of time spent in any single
activity (sleeping is second at 7.6 hours). Work-life balance
enforces a strange notion that you are essentially different on
the clock than off the clock, which hurts both employers and
employees. Who wants this divided personality? Why not be
yourself while doing what’s important – providing for your
well-being and that of your family?
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CALL YOUR NICRA SUPPLIER MEMBERS FIRST
“Costumes are for Halloween,” Mohr says. “In my line of
work, I want to offer a leader who is authentic and not some
impostor version of who they really are.”
• Not everyone is working for the weekend. Rather than
work-life balance, it’s more helpful to think of your role in
a company or nonprofit as work-life symbiosis. Just do the
math. Working nearly nine hours in a role that you do not like
doesn’t stack up well with two days that quickly pass by –
assuming you hate your job. How many years of your life do
you want to waste not doing what would make you happier?
“Most importantly of all is aligning the right people with the
right role,” Mohr says. “That means aligning the purpose and
values of an organization to the purpose and values of the
right people. Everyone owes it to themselves to find the right
organization.”
• Take a cue from your technology. In today’s world, we
simply cannot compartmentalize different areas of our lives
like people used to. You can communicate with your spouse
at any time and know people better through social media than
through real-life interaction. And, for work, most of us carry
our work around in our smartphones. If not text messages,
then we get emails sent to our phones.
“Whether through our technology or the software running in
our brains, we don’t simply turn off work when we leave the
office,” he says. “We should drop the idea that ‘work’ and
‘life’ are somehow separate. They’re not.”
About the Author Brian Mohr is co-founder and managing
partner for Y Scouts (yscouts.com), a purpose-based
leadership search firm that connects organizations with
exceptional leaders. Y Scouts operates under the belief
that people are the only real competitive advantage in
business and the best employer/employee connections
start by connecting through a shared sense of purpose and
values. Previously, Mohr worked as a talent strategist and in
leadership management for major corporations, including P.F.
Chang’s China Bistro and Jobing.com. He is a graduate of the
Advanced Executive Program at Northwestern University’s
Kellogg School of Management. NICRA MEMBERS ONLY
FACEBOOK PAGE
NICRA now has a members only Facebook page, just for
members to post photos and videos of your store, ask questions of fellow ice cream store owners, exchange ideas. Share
promotions, get and give advice.
It is quick and easy to sign up. Go to https://www.facebook.
com/groups/710619052438670. Tell us who you are and the
name of your store and we will add you to the discussion.
Since the page was started during the convention in November, there has been a lot of discussion and because Yahoo just
announced they have been hacked, we will no longer be using the NICRA News group. If you are a member of the news
group, sign up for the Facebook page instead.
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:
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NICRA April 2017
Call or write for a subscription today!
1030 West Devon Avenue • Elk Grove Village, IL 60007-7226
Phone: (847) 301-8400 • Fax: (847) 301-8402
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11
2017 NICRA OFFICERS
President
Neil McWilliams, Spring Dipper, Mammoth Spring, AR
President Elect
Jill Curran, Kimball Farm, Westford, MA
Vice President
David Deadman, Chocolate Shoppe Ice Cream, Madison, WI
Secretary/Treasurer
George Xouris, The Freezing Pointe, Morrisville, NC
Immediate Past President
Jim Oden, Debbie’s Soft Serve, Smithsburg, MD
Executive Director
Lynda Utterback, Elk Grove Village, IL
Terms Ending Annual Meeting 2017
Valerie Hoffman, Yummies, Warsaw, NY
Sue Kloter, Kloter Ice Cream Barn, Ellington, CT
Kelly Larson, Sweet Temptations, Grand Haven, MI
Johnny McGregor, Clemson University, Clemson, SC
Stan Sitton, Green Mountain Flavors, Oswego, IL
Terms Ending Annual Meeting 2018
Cliff Freund, Cliff’s Dairy Maid, Ledgewood, NJ
Vince Girodano, Sno Top, Manlius, NY
Bob Hearn, Hearn’s Ice Cream, St. Marys, ON, Canada
Juergen Kloo, Joy Cone Co., Hermitage, PA
Jason Mandler, Carmen’s Italian Ice, Rockville, MD
Terms Ending Annual Meeting 2019
Mary Leopold, Leopold’s Ice Cream, Savannah, GA
Jim Marmion, Advanced Gourmet Equip., Greensboro, NC
Patti Otte, Sweet Firefly Ice Cream, Richardson, T
Jeff Shain, Shain’s of Maine, Sanford, ME
Dirk White, The Alaskan Creamery, Sitka, AK
2017 SUPPLIER OFFICERS
President
George Dunlap, C. Nelson Mfg. Oak Harbor, OH
Vice President
Cherish Mathews, Forbes Chocolate, Broadview Hts., OH
Secretary/Treasurer
Kyle Cameron, Joy Cone Co., Hermitage, PA
Chairman
Lisa Gallagher, ConAgra Foods, Naperville, IL
Scholarship Committee
Cliff Freund, Cliff’s Dairy Maid, Ledgewood, NJ
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.
This Bulletin is published by:
National Ice Cream Retailers Association
1030 West Devon Avenue
Elk Grove Village, IL 60007-7226
Dave Deadman, Chairman Publications Committee
Lynda Utterback, Editor
©2017 National Ice Cream Retailers Association
Vol. 38, No. 4
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.
COMMITTEES AND COMMITTEE
CHAIRMAN
Executive Committee
Neil McWilliams, Spring Dipper, Mammoth Spring, AR
Nominating Committee
Jim Oden, Debbie’s Soft Serve, Smithburg, MD
Convention Committee
Jill Curran, Kimball Farm, Westford, MA
Membership Committee
Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI
Ice Cream Clinic Committee
Pete Freund, Cliff’s Dairy Maid, Ledgewood, NJ
12
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