NOVEMBER 2016 - $15.00
National Ice Cream Retailers Association
SUPPLIER MEMBER
SPOTLIGHT
NEWS FROM VANILLA
LAND
By George Lochhead
Lochhead Mfg. Company
Lochhead Vanillas
Fenton, Missouri
Hello NICRA Members!! Pardon my jetlag - I just got home
after 41 hours of travel (one way) between Madagascar &
Colorado so I’m still a bit loopy. There will likely be typos
& more than a normal amount of nonsensicals in this column.
Just days ago I had lemurs crawling all over me. My travel
included several days spent in the beautiful SAVA Region of
Madagascar – the Vanilla bean capital of the world. (SAVA =
Sambava, Antalah, Vohemar & Andapa) The SAVA Region
produces 70-80% of the world’s supply of vanilla beans, and
essentially sets global pricing for beans produced in other
regions as well.
This trip I was very lucky to be accompanied by my middle
daughter “Amelia” who represents the 4th generation in our
family business. It was truly a pleasure to travel with her
and introduce her to some of the local farmers who grow
our vanilla beans, and also get her input on locating another
fresh-water well in a village as part of our ongoing “VanWell
Project”.
Besides lemurs, we saw lots of other exotic flora & fauna including many beautiful chameleons who were kind enough to
change colors right before our eyes. Incredible, right? The
locals like to point out that there are “no poisonous snakes
in Madagascar.” So, I always feel at ease traipsing through
the jungle with perhaps an overconfident air of “no worries”.
If I step on a snake, at worst it will be mildly unpleasant for
both of us. At one point however, I was wandering through
a farmer’s vines looking from side to side at the vanilla
orchids, and I stopped for a moment to catch my breath. Just
as I started to walk forward again, my eyes refocused on a
spider about the size of my hand 2 feet in front of me sus-
IN THIS ISSUE
News from Vanilla Land
by George Lochhead, Lochhead Vanilla...........................1
Yuengling’s Wins Gold at Dairy Expo.................................2
Promotion of the Year Award Submissions..........................2
Stoelting Hires Stefano Pavesi.............................................7
New Active & Supplier Members........................................8
Butter Prices.........................................................................9
Joe (Ice Cream Joe) Greubel Passed Away.........................10
Henry Gentry Wants to Make America Grape Again.........10
23 Best Ways to Get and Keep Motivated
by Geoffrey James...........................................................11
2016 Officers, Board Members & Supplier Officers..........12
PLEASE NOTE OUR NEW MAILING ADDRESS:
1030 West Devon Ave., Elk Grove Village, IL 60007
pended on a translucent web and “head high.” Yikes! Sure,
the snakes are harmless -- BUT THAT SPIDER WILL KILL
YA!!
Anyway, enough with the travelogue - let’s talk vanilla beans,
and more importantly, vanilla extract prices. Those of you
who use vanilla extract to make your products already know,
vanilla prices are at or near all time highs. Many in the industry are calling it a “vanilla crisis” as vanilla bean supplies
are low and prices are astronomical. (Unabashed NICRA
plug: This is a great time to have a really solid relationship
with your NICRA vanilla extract supplier.)
We have seen vanilla crises before, back around 2001-2004
when Cyclone Hudah did a number on the SAVA region and
prices skyrocketed. The reasons for the current high prices
are numerous and can’t be neatly tucked into just one category. Several contributors include: low flowering in 2014;
short crop in 2015; early picking (which reduced yield);
cash advances to farmers by multi-national interests in 2016;
new processing techniques using green uncured beans; price
manipulation; etc., etc. This is not an exhaustive list, but you
get the idea. Meanwhile, the demand for pure vanilla extract
in new product launches has continued to increase. The end
result: vanilla bean prices that are more than 10 times what
they were only a year or two ago.
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
OK - enough with the bad news. Let’s look at a few positive
factors. First, everyone seems to agree that current vanilla
bean prices are “unsustainably high” and market pressures
WILL bring prices down eventually. Problem is - no one
knows WHEN. Second, flowering for the 2017 crop looks
pretty good. I saw lots of yellowish white vanilla orchids being hand pollinated by farmers. This is good, because more
orchids usually means more beans come harvest. There
were still plenty of flower buds that had not yet opened, but
the hope is that flowering will continue for the next several
weeks and there will be a strong “late bloom”. Finally, I saw
lots of “new vines” that have been planted in the past year or
so. Recall that it takes 3-4 years for a plant to reach maturity
and bear fruit. So, while the new vines don’t help us this
season, they bode well for 2018 and beyond.
What does all this mean? If I only had a crystal ball I could
tell you with certainty. Suffice it to say that I expect vanilla
beans, and therefore vanilla extracts to remain at high price
levels for the foreseeable future. A bumper crop in 2017
would go a long way towards settling the market and moving
us back toward historic norms. As with any agricultural
product, many factors come into play to determine crop quality & yield. If flowering continues, and weather conditions
are favorable, and the Indian Ocean doesn’t produce any
whopper cyclones, perhaps we could see things start to turn
the corner sometime in the latter half of 2017. Don’t quote
me on that, because honestly, no one really knows. In the
meantime, I’d encourage vanilla extract users to work closely
with their NICRA vanilla extract supplier to find the best,
most economical way to weather this crazy market - together
as a team.
PROMOTION OF THE YEAR AWARD
SUBMISSIONS
The 28th Annual National Ice Cream Retailers Association Promotion of the Year Award will be presented at the
association’s Annual Meeting, November 10th at the Grand
Sierra Resort & Casino in Reno, Nevada. Since this issue
mails prior to the announcement at the awards banquet, the
winner will be announced in the December 2016 issue of the
Bulletin.
This year promotions were submitted by Jason Mandler,
Carmen’s Italian Ice, Rockville, Maryland; Carla Brubaker, Homestead Creamery, Wirtz, Virginia; and Christine
D’Amico, Over The Top, Pleasant Hill, Iowa. Following are
summaries of all three promotions.
Carmen’s Italian Ice
This year, our selection for Promotion of the Year revolves
around kids and Valentine’s Day. It is similar to an idea that
my son’s karate studio did, offering vouchers for one free karate class as a Valentine’s Day gift to give to his friends in his
goodie bags. It is smart business to see what else is going on
in the community and look for different marketing techniques
If you have any follow up questions, or would like to hear
more mildly amusing & slightly exaggerated personal anecdotes direct from Madagascar, please stop by the Lochhead
Vanilla Booth at the NICRA Convention in Reno November
8-10. I look forward to seeing you there!!
YUENGLING’S ICE CREAM WINS
GOLD AT WORLD DAIRY EXPO
Yuengling’s Ice Cream’s cherry vanilla chunk was awarded
gold at the World Dairy Expo Championship in the flavored
fruit and/or nut ice cream category. The World Dairy Expo
Championship is sponsored by the Wisconsin Dairy Products
Association and is the only all-dairy product judging contest
in North America.
The winning flavor combines cherry vanilla ice cream with
cherry chunks and large dark chocolate chips.
Other top honors recently received by Yuengling’s Ice Cream
include the SupermarketGuru Hit Product SealTM for cinnamon churro and a gold medal at the Los Angeles International
Dairy Competition for Madagascar vanilla ice cream.
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NICRA November 2016
and promotions to get the customers in your store. I decided
several yeas ago to put the coupons for a one free small Italian ice in Jayden’s (my son) goodie bags for his classmates to
enjoy. The next year, we decided to offer a pack of up to 25
free for any customers that asked. So, good for one free Italian ice and it expires in 30 days. We would take them later,
if someone came in, but the expiration date ensures no one
takes advantage of a great promotion.
Here are a few logistics:
• We start promoting the deal at the beginning of February
• Vouchers must be picked up in store (get them in the
door any way you can), occasionally someone picks them up
and buys nothing, but most of the time, they buy at least one
thing, if not several (moms love the idea and truly appreciate
our generosity)
• We promote it on Facebook and Twitter and even customers without children love the idea and are impressed with
our creativity
• Occasionally, someone asks for more than 25, and we
make the judgment call on a case by case basis (sometimes
we charge $1 for the additional vouchers)
• 25 vouchers per child, so if you have three children, you
can get up to 75 vouchers
• There are a few times we have sold packs to an office
for a discounted rate, which is another opportunity to get new
customers in the store
Here are the benefits:
• A first grader gets a voucher for himself and he will need
to come with an adult. They get the free small ice and usually
the adult and maybe a sibling or two will get additional items
• Our staff will ask the child what school they attend and
they write it on the back of the voucher. Last year we had
redemption from over 50 different schools totaling over 300
vouchers.
• With knowing what schools are redeeming, it also can
give us new leads for outreach for future events in the area
• It gives new customers a chance to try Carmen’s. For
the past five years of promoting the event, we have never had
anyone abuse it and come in repeatedly with the voucher. It
has been a win/win for everyone
Sure, we handed out thousands of vouchers, but the redemption is not that high. Do not be discouraged about handing out
too many. It is manageable and you want as many customers in the store that you can get, especially during this time.
Spring is right around the corner. Show them what is new and
get them excited that warmer weather is not that far away!
Customers do not need to know that the redemption rate is
low. They think the perceived value is approximately $75 and
they are very appreciative of your generosity. They share the
great experience with their friends and family. They all feel it
is great for the neighborhood and for the community, so you
are continuing to build on your customer base.
Have fun with your promotions! Be sure to make them differNICRA November 2016
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ent and unique. Try new and different ones, some will work,
and some, not so much. Often some take more effort than
others and sometimes it takes a little bit longer to gain popularity. Always try to have something to talk about to your customers. A promo, new menu items, new and exciting flavors,
limited editions, something…if it doesn’t work, change it up,
try something different, be resilient!
our storefront, and started to make it look like an adventure
was about to happen at Homestead Creamery. The front of
the store was displayed with balloons on either side of a table
draped with a cow-print table cloth, red handkerchiefs as a
table runner, galvanized buckets with each topping filled to
the brim and topped off with milk bottles filled with an array
of sprinkles.
Homestead Creamery
Our promotion of the year for 2016 came from one of our
high school Farm Market Associates. All associates were
given a challenge of coming up with a promotion or idea to
get more customers in our store and increase our sales. We
were presented with many ideas but decided on the idea of a
Sundae Monday and ran with it.
We planned it for the first day of Spring break for our local
public schools, from 11:00 AM – 8:00 PM. We posted our
event of Sundae Monday on Facebook, something we had
not done until now, about a week out and immediately started
getting comments and interest in coming. We also printed
out flyers to post at the entrances into the store and handed
out flyers to customers throughout the week leading up to the
exciting Monday.
On Monday morning we blew up black and white balloons
to attach to our outside sign, made way for a topping table in
Glass mason jars and waffle bowls were lined up next to our
dipping cabinet waiting for the first customer. We had a small
size (one scoop) available for $3.99 and a large (2 scoops)
for $5.49. Customers, greeted by our cow (one of our girls
was wearing a cow suit), started flooding in, asking about our
sundaes. They were to pick their bowl, size and ice cream of
their choice and then were free to go heap on toppings. The
topping table was replenished many times throughout the day
and an impromptu trek for more jars and waffle bowls had to
be constructed. Customers flowed throughout the store constantly all day. Comments about how amazing their sundaes
were were posted immediately on Facebook and the question,
“When are you going to do this again?” came up frequently.
After purchasing their sundaes, each customer was given a
coupon for their next visit, as a way to get them back into the
store.
We sold:
Souvenir Glass Jar - Small: 119 - Large 197
Waffle Bowl – Small 85 – Large 33
Normal Sundaes – 2
Total 436
Our sales for Sundae Monday were 231% more than on the
same day in 2015 and 257% more than the previous Monday
in 2016.
Generally we would have five staff on hand working different
shifts throughout the day; however, because of the increase in
business and all the build up we observed from Facebook, we
ended up having an extra two staff working all day.
We were so excited that our Sundae Monday was such a big
hit and that our customers were looking forward to doing this
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NICRA November 2016
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again, that we planned a Banana Split Wednesday the next
month, which was also a tremendous hit.
Come Spring Break 2017, you can expect to see Homestead
Creamery host the 2nd Annual Sundae Monday!
Over The Top
Over the Top is a seasonal ice cream shop located in the heart
of the Midwest. Our season opens every year on March 1st
and ends November 30th. We manufacture 36 super-premium
flavors in-store.
In order to help our “regulars” survive the lonely winter
season, Over the Top began a “Winter Quart Stock-Up Sale
in the Fall of 2015. Our guests pre-purchase their ice cream
quarts from October 10th through November 10th by completing a pre-printed order form. Over the Top offers a 10%
discount incentive for those who participate, and payment is
due when the order is placed.
The objectives of this promotion were to increase quart sales
by 15% in the first year. Secondary objectives related to guest
service. Our goal was to appease our regulars who wanted us
to remain open year-round, and find a way to keep customers
loyal to the Over the Top brand through the winter months.
Beginning November 11th our ice cream production team
begins manufacturing the ice cream batches necessary to
fulfill the Winter Quart Stock-Up Sale orders. Each order is
packaged with the order form, double-checked for accuracy
and ready for pick-up. Orders are picked up beginning the
day after Thanksgiving, through the final day of the season
on November 30th. Reminder calls are made as necessary during the final two days of operation.
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NICRA November 2016
Over the Top’s Winter Stock-Up Sale is promoted through
a series of posts on our Facebook pages. An advertisement
was also placed in our local “Valpak,” which reaches every
household in our area during the months of September and
October.
In addition to the promotional materials distributed to the
public, we also offered an employee incentive. We held a
contest among our “super scoopers” to see who could sell the
highest number of quarts. We offered a $50 gift card to the
top seller and a few runner-up prizes as well. The competitive nature of our team took over, which helped maintain the
focus on this four-week long promotion.
From October 10th through November 10, 2015, Over the
Top’s ice cream quart sales increased 47.7% from the previous year. Total in-store sales increased 17.7% over 2014. Our
goal of increasing quart sales by 15% was exceeded by a
little more than three times the original goal. Guest responses
were 100% positive as well. This promotion will become an
annual tradition at Over the Top. As we prepare to enter the
last couple months of our 2016 ice cream season, our regular
guests are already asking about pre-ordering their quarts
again this year.
STOELTING FOODSERVICE, HIRES
STEFANO PAVESI AS BUSINESS
DEVELOPMENT MANAGER
Stoelting Foodservice, a division
of the Vollrath Company and manufacturer of frozen dessert equipment, announced the appointment
of industry veteran Stefano Pavesi
as business development manger.
In his new role, Pavesi will drive
new and existing sales opportunities in addition to supporting the
product knowledge and training
processes. He will work closely
with Stoelting’s sales and marketing teams, as well as dealer and
distributor networks and customers.
In his 15-year foodservice career, Pavesi has held sales and
sales management positions. Most recently, he served as vice
president of chain accounts for Carpigiani North America,
and was previously their director of sales and marketing.
Prior, he held sales management positions with both Bravo
North America and PreGel North America.
Pavesi and his family reside in Charlotte, North Carolina. He
will report to Greg Stak, director of sales and operations.
NICRA November 2016
7
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
NEW ACTIE MEMBERS
American Treats
2144 Chestnut St.
San Francisco, CA 94123
949/910-8691
Brian Horwitz
MP, DD, SS
Big River Scoop Ice Cream Shop
219 Bemidji Ave., North
Bemidji, MN 56601
218/444-3898
www.bigriverscoop.com
Thomas Schwartz
FD
Cook’s Ice Cream
1468 Walnut Dr.
West Dundee, IL 60118
847/915-5034
Jennifer Cook
Jerry Cook
DD DC
Farm Girl Ice Cream
432 Thomas Ave., South
Minneapolis, MN 55405
612/508-1968
Nadine Thiel
DD
The Good Crème
4327 Inglewood Blvd., #12
Los Angeles, CA 90066
Kourtnie Good
Lisa Kath
James Kath
6577 Oak St.
North Branch, MN 55056
763/567-0216
FD
Milwaukee Joe’s Gourmet Ice Cream
33 Main St.
Colleyville, TX 76034
817/581-1953
www.milwaukeejoesicecream.com
Parul Desai
Sanjay Desai
Anut Desai
MP, DD
Jarling’s Custard Cup
309 W. Kriby Ave.
Champaign, IL 61820
858/442-2627
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Tom Siegel
Cindy Siegel
Michele’s
2612 Forrest Way, NE
Atlanta, GA 30305
404/877-8630
Michele Junger
RES Services
20 Paddock Dr.
Lawrenceville, NJ 08648
215/497-5025
www.scoopsnswirls.com
Renard Smoots
Erika Stubbs
YD, SS, II, O
Rose Rock Creamery
2216 E. 26th Pl.
Tulsa, OK 74114
918/638-0569
www.roserockcreamery.com
Jason Decker
Scott Edwards
DD
Silbermann’s Ice Cream
196 Northgate One
San Rafael, CA 94903
415/479-1657
Curtis Silbermann
MP, WD, DD, YD
NEW SUPPLIER MEMBERS
Aurel LLC
3811 Caboose Pl.
Sanford, FL 32771
888-833-3338
www.aurelllc.com
Jason Guilliam
Terry Profughi
Bill Black
Soft serve equipment manufacturer
Café Classico Foods LLC
2500 Annalisa Dr.
Concord, CA 94520
925/849-3621
Larry Lesser
Gelato and Sorbetto Manufacturer
DV Plastics, Inc.
28327 Industry Dr.
Valencia, CA 91355
661/369-7499
Fax: 661/775-0508
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www.dvplasticsinc.com
Majid Amorajabi
Abozar Shabil
Manufacturer of plastic ice cream spoons and cups
Electro Freeze of Norcal
4330 Pinell St.
Sacramento, CA 95838
916/925-5600
916/285-0545
www.norcalfreeze.com
Henry Walia
Distributor of soft serve ice cream machines
Five Stars
340 Bryant St.
San Francisco, CA 94506
201/248-1556
www.fivestars.com
Jonathan Chen
Loyalty marketing software
Master Martini USA
200 Minneakoning Rd.
Flemington, NJ 08822
917/968-1722
www.mastermartini.com
Joe Campbell
Gelato and ingredients
BUTTER PRICES
Septmber 30, 2016 – Grade AA Butter finished at $1.8975.
The weekly average was $1.9285. (2015 price was $2.7020)
October 7, 2016 - Grade AA Butter finished at $1.8500. The
weekly average was $1.8565. (2015 price was $2.3735)
October 14, 2016 – Grade AA Butter finished at $1.7850. The
weekly average was $1.7960. (2015 price was $2.3895)
October 21, 2016 – Grade AA Butter finished at $1.7600. The
weekly average was $1.7636. (2015 price was $2.4660)
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.
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1030 West Devon Ave., Elk Grove Village, IL 60007
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NICRA November 2016
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JOE (ICE CREAM JOE) GREUBEL
PASSED AWAY
Joseph E. “Ice
Cream Joe” Greubel,
79, of Ligonier, died
on Monday, October
3, 2016, at the Bethlen Home. He was
born June 12, 1937,
a son of the late Joseph F. Greubel and
Veronica Connolly
Greubel. In addition
to his parents, he was
preceded in death by
his brother John R.
Greubel.
Joseph is survived by
his wife of 54 years,
Virginia Kabala
Greubel; and three
daughters, Margaret
Murren, of Ligonier,
Melissa (Corey) Blystone, of Ligonier and Mary Joe (Christian) Sell, of Bellefonte. He is also survived by 12 grandchildren and several nieces and nephews.
Joe was the president of Valley Dairy from 1989 to 2009,
chairman of the board and the spokesperson for the Valley
Dairy Restaurants in the persona of Ice Cream Joe until his
death. He inherited the role of Ice Cream Joe from his father
who founded the family business.
In 2015 he was awarded the Latrobe Community Service
Award which proclaimed October 26th as Ice Cream Joe Day.
In 1984 he was named president of the National Ice Cream
Retailers Association, which was the 50th anniversary of
the association. His life was devoted to the business and he
cherished the numerous friends and acquaintances he made
throughout his career.
Joe graduated from the University of Pittsburgh in 1959, was
president of the Alumni Association for numerous years and
was a longtime member of the Advisory Board. He received
an honorable discharge from the Army Reserve in 1966,
and was a lifetime member of BPO Elks No. 907. Joe had a
terrific sense of humor and quick wit, loved to make people
smile and was always ready with a joke or funny story.
A funeral mass was held at the Holy Trinity Church in
Ligonier. Private entombment was in a Mausoleum at the
St. Vincent Cemetery, Latrobe. Memorial contributions may
be made to the Ligonier Valley Library, 120 W. Main St.,
Ligonier, PA 15658; or Holy Trinity Church, 342 W. Main
St., Ligonier, PA 15658.
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JOY CONE COMPANY ACQUIRES
BODEANS BAKING GROUP AND
ALTESA, MEXICO
Joy Cone Company announced a new strategic transaction
as the company closes in on its 100-year anniversary. Joy
Cone Company now includes BoDeans Baking Group, a
manufacturer of ice cream cones, wafers and inclusions.
“BoDeans Baking Group’s manufacturing excellence in
wafers and cookie inclusions is a particularly exciting area
of growth, as the combined company continues its expansion
and offers a range of unique specialty bakery items to
a greatly enhanced customer base,” said David George,
President/CEO of Joy Cone Company.
One of the most significant aspects of this combination is that
the new Joy Cone Company will be 100 percent employeeowned through an ESOP plan.
“As BoDeans Baking Group’s employees become part of the
Joy Cone Company, they are becoming actual owners in the
company as well,” said George.
In addition to BoDeans Baking Group, Joy Cone Company is
simultaneously acquiring Altesa, the largest ice cream cone
producer in Mexico. Altesa’s new, state-of-the-art facility
near Mexico City is well-positioned for growth throughout
Mexico and Central America.
“We welcome all of our new employees in the U.S. and
Mexico into the Joy Cone family, and express our strong
commitment to all of our combined customers, suppliers and
all other stakeholders,” said George. Duff and Phelps served
as financial advisor to Joy Cone Company in this transaction.
HENRY’S HOMEMADE, ALWAYS THE
PROMOTER
Anyone who is driving around in Plano, Texas and happens
to pass Henry Gentry’s ice cream store, will see this banner.
He also had red hats made that said, “Make Ice Cream Great
Again.” I wonder who he is voting for?
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23 BEST WAYS TO GET AND KEEP
MOTIVATED
No matter what you do for a living, the key to success
is motivating yourself, each and every day, according to
Geoffrey James, author of Business Without the Bullsh*t.
“
Most people don’t realize that motivation mostly emerges
from minor changes in your own behavior,” says James.
Here’s how to remain a go-getter, even when the going gets
rough:
1. Realize that YOU are in control. You cannot control the
outside world, but you can control your emotional reaction to
it.
2. Accept where you are. Life is like those signs that read
“You Are Here.” You can get somewhere else only if you
know where you are now.
3. Adopt a positive vocabulary. Use strong adjectives (e.g.,
“fantastic”) to describe what’s good and weak words (e.g.,
“annoying”) to describe what’s not.
4. Condition your mind. Train yourself to think positive
thoughts while avoiding negative thoughts.
5. Condition your body. It takes physical energy to take action. Get your food and exercise budget in place and follow it
like a business plan.
6. Avoid negative people. They drain your energy and waste
your time, so hanging with them is like shooting yourself in
the foot.
7. Seek out the similarly motivated. Their positive energy will
rub off on you, and you can imitate their success strategies.
8. Have goals—but remain flexible. No plan should be cast
in concrete, lest it become more important than achieving the
goal.
9. Act with a higher purpose. Any activity or taction that
doesn’t serve your higher goal is wasted effort—and should
be avoided.
10. Take responsibility. If you blame (or credit) luck, fate, or
divine intervention, you’ll always have an excuse.
11. Stretch past your limits. Walking the old, familiar paths is
how you grow old. Stretching makes you grow and evolve.
12. Don’t expect perfection. Perfectionists are the losers in
the game of life. Strive for excellence rather than the unachievable.
NICRA November 2016
13. Celebrate your failures. Your most important lessons in
life will come from what you don’t achieve. Take time to
understand where you fell short.
14. Don’t take success too seriously. Success can breed
tomorrow’s failure if you use it as an excuse to become
complacent.
15. Avoid weak goals. Goals are the soul of achievement, so
never begin them with “I’ll try…” Always start with “I will”
or “I must.”
16. Treat inaction as the only real failure. If you don’t take
action, you fail by default and can’t even learn from the
experience.
17. Welcome obstacles. You can’t grow stronger if you’re not
lifting something heavy, so savor your problems.
18. Get perspective. Take the time and effort to step back,
reexamine your assumptions, and find truths that you missed
before.
19. Appreciate being alive. Never neglect to marvel at the
miracle of conscious existence, which is all too soon over.
20. Relax more often. Spend at least one hour every day doing something that’s just because you enjoy doing it.
21. Experience wonder. Take pleasure in the unexpected and
unusual because without them life would be tedious and boring.
22. Be playful. The joy of a child still lives inside you; let that
child out at least once each day.
23. Give thanks. Experience deep gratitude for all the wonderful things in your life: family, friends, work, and play.
“Getting and keeping motivated puts you in control of your
actions and your career, thereby lessening stress,” says
James. “Even implementing a handful of these changes can
have a major effect on your health and your attitude.”
Adapted from Business Without the Bullsh*t: 49 Secrets and
Shortcuts You Need to Know by Geoffrey James.
About the Author:
Geoffrey James is a veteran business
journalist who now writes a daily column for Inc.com. His
latest book, Business Without the Bullsh*t, won the following
praise from Publishers Weekly: “The author’s pithy and frank
style matches his title…a quick, impactful primer for anyone
wanting to be more effective on the job.”
http://www.nicra.org
11
2016 NICRA OFFICERS
President
Jim Oden, Debbie’s Soft Serve, Smithsburg, MD
President Elect
Neil McWilliams, Spring Dipper, Mammoth Spring, AR
Vice President
Jill Curran, Kimball Farm, Westford, MA
Secretary/Treasurer
David Deadman, Chocolate Shoppe Ice Cream, Madison, WI
Secretary/Treasurer Elect
George Xouris, The Freezing Pointe, Morrisville, NC
Immediate Past President
Carl Chaney, Chaney’s Dairy Barn, Bowling Green, KY
Executive Director
Lynda Utterback, Elk Grove Village, IL
Terms Ending Annual Meeting 2016
Jim Brown, Penn State University, University Park, PA
Mary Leopold, Leopold’s Ice Cream, Savannah, GA
Jim Marmion, Advanced Gourmet Equip., Greensboro, NC
Jeff Shain, Shain’s of Maine, Sanford, ME
Dirk White, The Alaskan Creamery, Sitka, AK
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
2016 SUPPLIER OFFICERS
President
Lisa Gallagher, ConAgra Foods, Naperville, IL
Vice President
George Dunlap, C. Nelson Mfg. Oak Harbor, OH
Secretary/Treasurer
Cherish Mathews, Forbes Chocolate, Broadview Hts., OH
Chairman
Hank Sweeney, Classic Mix Partners, Neenah, WI
Ice Cream Clinic Committee
Pete Freund, Cliff’s Dairy Maid, Ledgewood, NJ
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
847/301-7500 - Fax: 847/301-8402
Jill Curran, Chairman Publications Committee
Lynda Utterback, Editor
©2016 National Ice Cream Retailers Association
Vol. 37, No. 11
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
Jim Oden, Debbie’s Soft Serve, Smithsburg, MD
Nominating Committee
Carl Chaney, Chaney’s Dairy Barn, Bowling Green, KY
Convention Committee
Neil McWilliams, Spring Dipper, Mammoth Spring, AR
Membership Committee
Jill Curran, Kimball Farm, Westford, MA
12
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NICRA November 2016
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