AUGUST 2010 - $25.00

National Ice Cream Retailers Association NICRA SUPPLIER MEMBER SPOTLIGHT EQUIPMENT CARE & MAINTENANCE By Patti Kroening Taylor Company Whether you make your own batch ice cream to scoop, or direct draw soft serve, some equipment care and maintenance is necessary. As you serve more volume of product, the frequency of maintenance will increase. So, if you’re a busy store (and we hope you are), planned & regular maintenance is more important than ever. One major item to consider is the type of cleaner/sanitizer to use on your ice cream equipment. Many manufacturers recommend a combination cleaner & sanitizer. After using the equipment and rinsing until the rinse water is clear, using these chemicals as a cleaner is a very important step. It’s critical for the stationary components of the machine to be cleaned with this type of chemical to avoid milk stone buildup. After re-assembling the machine with clean and dry components, using this same chemical acts as a sanitizer, with the added benefit of working on any film from milk stone. These chemicals are intended to be used in food zones, and you should not rinse after the sanitizing process. Using household chlorine bleach diluted in water is not recommended for this sanitizing, as it does not contain any cleaner, and could damage some o-rings and plastic components. Also, using more than 1 tablespoon of chlorine bleach per gallon of water would be considered hazardous for food contact (cannot exceed 200 ppm of chlorine for food zone contact). Changing your scraper blades on a regular basis is a critical maintenance item. When your scraper blades are not in good condition, they leave a film of frozen product on the cylinder walls. This layer builds up and acts as an insulator, so it takes longer to freeze the product. For batch equipment,

IN THIS ISSUE

Equipment Care & Maintenance & Tips for Making Good Batch Ice Cream, by Patti Kroening, Taylor Company.........1 Recipes from Taylor Company..............................................2 Exhibitors Signing Up for Nashville.....................................2 Nashville Activities...............................................................4 Garry Buttermann IV Passed Away.......................................4 2010 Seminar Schedule.........................................................6 Ice Cream Clinic Committee-Discounted Shipping............10 Hard Work & Manufacturing Rewarded by Rich Draper, The Ice Cream Club..............................12 Butter Prices........................................................................12 Convention Deadlines.........................................................12 New Active Members..........................................................13 J.C. Evans, Gold Medal Products, Honored........................13 U.S. Government to Release New $100 Note.....................14 Braum’s Ice Cream Opens Bakery......................................14 Increase Your Web Site’s Visibility by SCORE..................15 2010 Officers, Board Members & Supplier Officers..........16 monitoring the freezing time for each batch is a good way to monitor blade wear. In soft serve equipment, you will probably start to see soft product from the refrigeration system running longer and overbeating the product. Inspecting the blades at cleaning time is another method, so if those blades have nicks or no longer have a sharp edge, it’s probably a good idea to replace them. The price of the blades may seem expensive, but when you consider the additional wear on the freezing equipment, energy costs from running longer, and decreased product quality, the benefit may be greater than the cost of replacing the blades. Another key to maintaining air cooled refrigeration equipment is to clean the condenser(s) at least once a month. Dust, lint, and debris can build up on your condenser and cause some of the same symptoms as not changing the blades. Having a dirty condenser will have virtually the same effect as not providing adequate air clearance around the equipment. Air cooled refrigeration equipment needs to have air flow to remove the heat from the wonderful ice cream & other frozen desserts you are making. If you are using water cooled equipment, check to make sure the water supply valve is completely open, and there are no kinks in the water hoses. This will help to make sure that the equipment runs at optimum performance.

CALL YOUR NICRA SUPPLIER MEMBERS FIRST If you already follow all these suggestions, you are taking good care of your equipment investment. After all, your ice cream equipment is a major tool for creating capital for your business. Treat your equipment as an investment that pays you back, so that maintaining your tools is just part of your business.

Tips for Making Good Batch Ice Cream Use concentrated natural flavors whenever possible; use food colorings sparingly. Follow manufacturer’s suggested usage, but add enough flavor to suit individual taste. Recommend 4:1 ratio sweetened fruit, and be sure to drain as much of the juice as possible. If using fresh fruit, add sugar in a 4:1 ratio. Mix well. Let sugar soak into fruit for 4-6 hours, minimum. (Sugar softens the frozen fruit instead of freezing hard like an ice cube.) When using candy, nuts, cookies or pastries, freeze desired pieces overnight. Use 3 to 5% by weight. Fruits may be used at 10 to 15% by weight. Sauces to make a ripple effect should be used at 12 to 20% by weight. Hardening temperatures should be –10ºF. to –25ºF. Any melting and refreezing of the ice cream will cause ice crystals and damage the texture.

NUTS Grind or crush nut meats as desired. Cover with simple syrup & let soak for two or three hours. Freeze overnight before adding to ice cream. PEACHES Dip fresh peach in hot water, then in cold water. Peel and cut into bite size pieces. Add ½ lb. sugar and ½ tsp. citric acid for each pound of fruit. Soak for two to three hours. Drain & place peach pieces on cookie sheet. Freeze overnight before adding to ice cream. Or purchase individually quick frozen (IQF) fruit. BERRIES Clean and wash berries. Add ½ lb. of sugar and ½ tsp. citric acid for each quart of berries. Let soak for four to six hours. Drain & place berries on cookie sheet. Freeze overnight before adding to ice cream. Or purchase individually quick frozen (IQF) fruit. HOW TO TEST FLAVORING When making a new flavor, add the liquid flavoring to the mix and taste for the proper flavoring amount before freezing. Add flavoring in small amounts until you are satisfied, keeping track of the total amount for future reference. Determine whether changes or refinements are necessary before making the recipe in quantity. HOW TO ADD FLAVORS AND COLORS Stir colors and liquid flavorings into liquid mix before freezing. Use colors sparingly. Fruits, candies or nuts added during the freezing process will become very finely chopped. For larger pieces, fold in frozen fruit, candy or nuts as the ice cream is being dispensed into the appropriate container.

Dipping temperatures should be about 3ºF. to 8ºF. This temperature range will prevent shrinkage, while allowing for easy scooping.

KEEP A RECIPE BOOK AND LOG Your precious ice cream recipes might be your personal trade secret, but it is important to have them documented somewhere. It might even be handy to log when you make each flavor.

Higher sugar content ice cream varieties tend to be softer. Store them in the coldest part of the hardening or dipping cabinet.

EXHIBITORS SIGNING UP FOR NASHVILLE

Recipes

Published & Copyrighted by Tekni-Craft, now known as Taylor Company 1949.

TIPS ON PREPARING FRUITS & NUTS FOR ADDING TO ICE CREAM

Several companies have already signed up for exhibit space. Make your plans now to visit these booths when you are in Nashville, Tennessee, November 10-13, 2010 for NICRA’s 77th Annual Meeting and Trade Show. Concord Foods, Oringer div. Emery Thompson Machinery The Ice Cream Club Jelly Belly Candy Company Joy Cone Company Lochhead Mfg. Company Nielsen-Massey Vanilla PreGel America Taylor Company

FRESH BANANA Peel and mash ripe bananas. Add ½ lb. of sugar to every pound of mashed bananas. Adding ½ tsp. citric acid per pound of mashed bananas will accentuate fruit flavor & avoid discoloration. 2 http://www.nicra.org

NICRA August 2010

Nashville, Tennessee Music City USA!

You are cordially invited to attend the

77th Annual NICRA Convention November 10-13, 2010 Millennium Maxwell House Hotel Nashville, Tennessee

NICRA’s headquarters hotel in Nashville, Tennessee is the Millennium Maxwell House Hotel. Call the hotel directly to make your reservations: 866-866-8086. Room rate is $109 per night and the hotel offers free transportation to and from the airport!

Convention Program Highlights Wednesday Afternoon 4-Hour Session - How To Open An Ice Cream Store

• Inventory Control, A Vital Part of Your Business • Catastrophes, Managing the Unexpected • Making Profitable Choices: Ice Cream, Food, Cakes, etc. • Train, Train, Train • POS - Credit, Debit & Gift Cards • Facebook & Twitter • Financial Management • The “How To” of In-Store Promotions

• What’s Hot, What’s Not Supplier Discussion • Portion Control & Product Pricing • Expansion - Opening Multiple Locations • Preparing a Business Plan • Cake Decorating • Required Record Keeping • Round Table Discussions • And Much, Much More

Special One Day Trade Show Registration on Thursday, November 11th to visit the Exhibits only Plus: Some Top Notch Speakers including:

Karen McCullough, Generations in the Workplace - Managing the Mix Karen teaches you the essential skills needed to manage and motivate your team and yourself. Her approach is practical, her message is relevant and her style is total fun. Her programs provide you with the tools necessary to improve and succeed in these challenging times. She innovates through her keen perception and her knowledge of human behaviors, trends and a little pop-culture. She has been able to identify the key differences between generations and motivators that drive them.

There will be Social Events and Award Presentations • Past Presidents Reception • NICRA’s Ice Cream Clinic Exercise • Best Flavor & Best New Flavor Contests • Golf Tournament • Suppliers Exhibits & Party

• Forrest Mock Person of the Year Award • Bryce Thomson Scholarship Awards • Promotion of the Year Award • Sunset Grill Restaurant Dinner • Tour of Music Hall of Fame & Ryman

Check our Web Site for a complete schedule of seminars and events: www.nicra.org

Come to Nashville, Tennessee In November - You’ll Be Glad You Did Call Today For Full Details and Registration Information

Phone: 847/301-7500 • Fax: 847/301-8402 • Toll Free 866-303-6960 e-mail: [email protected] • Web: www.nicra.org National Ice Cream Retailers Association • 1028 W. Devon Avenue Elk Grove Village, IL 60007

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NASHVILLE ACTIVITIES The 77th National Ice Cream Retailers Annual Meeting and Trade Show is just around the corner. In addition to the 30 or so seminars that have been planned for your educational benefit, there will be outside activities to help you network with new and old friends. On Thursday evening, you will be transported to the lovely Sunset Grill. Owner Randy Rayburn is passionate about giving back to the community. He designates one percent of all sales from his restaurants to non-profit and community organizations. In the last five years alone that has totaled more than $300,000. Rayburn is part of the Leadership Nashville class of 1998 and was nominated for the Mary Katherine Strobel Award for Community Volunteerism the same year. In 2000 the Nashville Society named him Outstanding Volunteer of the Year for Fund Raising Executives. In 2009 Randy was nominated for Tennessean of the Year. Sunset Grill was also selected as the single-unit finalist for the National Restaurant Association Neighbor Award in 2001, an award given to recognize the philanthropic efforts of restaurant operations. He was named statewide restaurateur of the year in 2001 and serves on the advisory board. NICRA members will have a choice of three entries: roasted prime rib of beef; grilled organic chicken or grilled Atlantic salmon. Dessert is Death by Chocolate Cake. Please see the registration form under Optional Activities. Dinner and transportation are included. Join us for a super night of networking and delicious food. On Saturday morning the golfers will head out to the Hermitage Golf Course. Nashville is home to some of the country’s most beautiful golf courses. A local favorite is the Hermitage Golf Course located adjacent to The Hermitage, the home of President Andrew Jackson. (Jackson was the only president to have a balanced budget.) The General’s Retreat course, built in 1986 with architect Gary Roger Baird, has hosted the LPGA Sara Lee Classic since 1988. Having been voted the “Best Golf Course in Nashville,” The General’s Retreat is a “must play” when visiting the Nashville, Tennessee area. With the beautiful setting along the Cumberland River and a variety of tee placements, golfers of all capabilities will thoroughly enjoy the golf, scenery and hospitality offered by The Hermitage Golf Course. Please see the registration form under Optional Activities. For those of you who are not golfers, there will be a tour on Saturday afternoon. Nashville is located in the center of Tennessee and considered to be the heart of country music. First on the agenda will be a visit to the Ryman Auditorium called the Mother Church of Country Music for a quick history lesson on both Nashville and country music. 4

The Ryman Auditorium attracts dreamers from around the world who hope to one-day grace the stage of this famous locale. The story of this grand building begins with its original construction as tabernacle/revival house and later transformed into the Grand Ole Opry House. The history has been well preserved with the pews still in place for guests to view everyone from the latest up-and-comers in Music City, USA to established and legendary musicians such as Alan Jackson, Martina McBride, Porter Wagoner. Next you will visit The Country Music Hall of Fame and Museum and see firsthand how the music has evolved into today’s top hits and mega artists. This magnificent facility brings music to center stage, with an impressive mix of technology and artifacts to tell the story of Country Music. Keep an eye out for Hank Williams’ ivory suit stitched with musical notes, Roger Miller’s 11 Grammys, and Trisha Yearwood’s application to work as a tour guide at the original museum. (She got the job.) Your day ends with a driving tour through Music Row. See such institutions as Sony Music, Broadcast Music International (BMI), Starstruck Entertainment (Reba McEntire’s production complex) and many other fundamental organizations in the music industry. Nashville is home to the “business of music” and 80% of all music produced in the world is recorded right here in Music City USA. On this tour, your guide will provide background information regarding the history of the Nashville recording industry. Keep your eyes peeled, you may catch a glimpse of one of today’s hottest country music stars walking down the row! Please see the registration form under Optional Activities.

GARRY BUTTERMANN IV PASSED AWAY Garry Buttermann IV, 39, passed away quietly on July 15, 2010, after a five month struggle with Prion Disease, an incurable disease. Services were held at Southeastern Christian Church in Louisville, KY on Friday, July 30, 2010. The Buttermann family owned The Derby Cone Company which was a member of NICRA for many years before it closed. In lieu of flowers, the family requests that donations be sent to the National Prion Disease Pathology Surveillance Center, Case Western Reserve University, 2085 Adelbert Road, Room 419, Cleveland, OH 44106-4907. Please make checks payable to NPDPSC Fight Against Prion Disease and note in memory of Garry Buttermann and enclose full acknowledgement contact information.

If you would like to send your condolences to the Buttermann family, the address is Garry Buttermann, III, TopHill Bakery, LLC, 2509 Top Hill Rd., Louisville, KY 40206. Phone: 502/523-8256. E-mail: [email protected]. NICRA August 2010 http://www.nicra.org

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2010 SEMINAR SCHEDULE

4:30 PM – 5:00 PM A Grand, Grand Opening Rosie Mayer, Rosie’s Ice Cream

Monday, November 8, 2010 10:00 AM – 3:00 PM Executive Committee Meeting

5:00 PM - 5:30 PM Ask the Panel Questions & Answers with Industry Experts

Noon Executive Committee Lunch

6:00 PM - 7:00 PM NICRA Past Presidents Reception & Cash Bar

4:00 PM – 10:00 PM Membership Committee Meeting

7:00 PM - 8:15 PM Welcome Dinner (Ticket Required)

5:30 PM Membership Committee Dinner

8:30 PM - 10:00 PM Your Best New Flavor Contest Exhibits Open - Cash Bar

Tuesday, November 9, 2010 9:00 AM – 5:00 PM Board of Directors Meeting

Thursday, November 11, 2010

7:00 AM 10 Minute Officer & Board of Directors Meeting

Noon – 1:00 PM Board of Directors Lunch

Wednesday, November 10, 2010 Noon – 5:00 PM Open Registration

Noon - 5:00 PM Suppliers Setup Exhibits 1:30 PM – 5:30 PM Convention Kick Off Program 1:30 PM - 2:00 PM Benefits of Having a Business Plan Rich Johnson, Rich’s Ice Cream Catering 2:00 PM - 2:30 PM Consulting the Health Department Hugh Atkins, REHS Director, Division of General Environmental Health Nashville, Tennessee 2:30 PM - 2:45 PM Break 2:45 PM - 3:30 PM NICRA Member Benefits 3:30 PM – 4:15 PM The First Year Challenges Jim Hall, Advanced Gourmet Equipment & Design Jim Marmion, Advanced Gourmet Equipment 4:15 PM - 4:30 PM Break 6

7:15 AM - 7:45 AM First Timers Meeting Lisa Sorrentino, Anderson’s Frozen Custard Jim & Lorna Ross, Flat Pennies Ice Cream Jay Rentschler, Upstate Farms 7:30 AM - 4:00 PM Registration Open 8:00 AM - 8:45 AM Opening Breakfast (Ticket Required) Welcome & Opening Remarks 9:00 AM - 10:30 AM Keynote Speaker: Karen McCullough Generations in the Workplace-Managing the Mix Moderator: Lynn Dudek, Ruth Ann’s Ice Cream 10:30 AM - 5:00 PM Exhibits Open 10:35 AM - 11:55 AM Coffee Break Visit Supplier Exhibit Room Win NICRA Bucks Noon - 12:45 PM Luncheon (Ticket Required) Round Table Discussion Topics: Ice Cream Cakes; Wholesaling; New Start Up Concerns; Marketing/Promotion; Hiring ; Employee Issues; Credit/Gift Cards; Catering/Off Site; Pick Your Topic; Time Management; Short Cuts; First Year Experience; Business Insurance

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NICRA August 2010

CALL YOUR NICRA SUPPLIER MEMBERS FIRST 1:00 PM - 1:45 PM Best Holiday Flavor Contest

8:30 AM 10 minute Officer & Board of Directors Meeting

1:50 PM - 3:00 PM Promotion of the Year Award Presentations 3:05 PM - 3:20 PM Coffee Break

8:45 AM - 10:15 AM Concurrent Sessions Facebook and Twitter Katie Dix, Capannari’s Ice Cream Rick Pizzi, Pizzi Farm Ice Cream

3:20 PM 4:20 PM Concurrent Sessions Catastrophes, Managing the Unexpected Kelly Larson, Sweet Temptations Moderator: Rick Dietsch, Dietch Brothers

Financial Management David Deadman, Chocolate Shoppe

Inventory Control, A Vital Part of your Business Joe Venuti, Bedford Farms Ice Cream Moderator: John Pitchford, JP’s Custard Cart Making Profitable Choices: Ice Cream, Food, Novelties, Cakes Pete Freund, Cliff’s Dairy Maid Jim Marmion, Advanced Gourmet Equipment Terry Michels, Queen City Creamery & Deli Moderator: Hank Sweeney, Classic Mix Partners 4:30 PM - 5:30 PM Concurrent Sessions What’s Hot, What’s Not Mark Leichtman, Berzaci Mfg. Steve Christensen, Stoelting Darian Rottmann, Lochhead Vanilla Tom Zak, Concord Foods, Oringer div. Moderator: Jay Rentschler, Upstate Farms

Friday, November 12, 2010 8:00 AM – 4:00 PM Convention Registration 8:00 AM – 8:30 AM Continental Breakfast

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10:15 AM - 10:45 AM Coffee Break 10:45 AM - 11:55 AM Concurrent Sessions Portion Control & Product Pricing Jim Mitchell, Woodside Farm Creamery Todd Truax, Almost Heaven Moderator: Tami Truax, Almost Heaven Develop A Tried & True Hiring Process Lorna Ross, Flat Pennies Ice Cream

Train, Train, Train Lisa Sorrentino, Anderson’s Frozen Custard Holly Anderson, Anderson’s Frozen Custard P.O.S. Systems- Tracking Sales Craig Fuss, CRS Moderator: Charles Page, Page Dairy Mart 6:00 PM Evening Reception & Dinner Sunset Grill (Ticket Required)

Expansion – Opening Multiple Locations Dan Messer, Eskamoe’s Frozen Custard Vince Giordano, Sno Top Mark England, Dolcetti Gelato Moderator: Kelle Messer, Eskamoe’s

The “How To” of In-Store Promotions Henry Gentry, Henry’s Homemade Ice Cream Linda Mercurio, Mercurio’s Mulberry Creamery Moderator: Carolyn Gentry, Henry’s Homemade Expansion – Opening Multiple Locations Dan Messer, Eskamoe’s Frozen Custard Vince Giordano, Sno Top Mark England, Dolcetti Gelato Moderator: Kelle Messer, Eskamoe’s 11:00 AM – Noon Supplier Meeting Noon - 12:45 PM Luncheon (Ticket Required) Round Table Discussion Topics: Ice Cream Cakes; Wholesaling; New Start Up Concerns; Marketing/Promotion; Hiring ; Employee Issues; Credit/Gift Cards; Catering/Off Site; Pick Your Topic; Time Management; Short Cuts; First Year Experience; Business Insurance 12:45 PM - 1:10 PM Ice Cream Clinic Review Dr. Johnny McGregor, Clemson University

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NICRA August 2010

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10:15 AM - 12 Noon Questions Anyone? Convention Wrap Up Vince Giordano, Sno Top Bill Kircher, Dingman’s Dairy Moderator: Rosie Mayer, Rosie’s Ice Cream

1:20 PM - 2:00 PM Ice Cream Clinic Dr. Johnny McGregor, Clemson University 2:15 PM - 3:15 PM Concurrent Sessions Preparing a Business Plan Rich Johnson, Rich’s Ice Cream Catering Moderator: Neil McWilliams, Spring Dipper Cake Decorating Basics Bakery Crafts Moderator: Robin Turner, Dairy Corner

3:15 PM - 3:45 PM Coffee Break 3:45 PM - 5:00 PM Concurrent Sessions Creating Fountain Items Nanette Frey, Frey’s Tasty Treat Moderator: Juergen Kloo, Joy Cone Co. Required Record Keeping Steve Christensen, Stoelting Moderator: George Lochhead, Lochhead Vanilla Advanced Cake Decorating Elizabeth Riggs, Bakery Crafts 5:15 PM - 9:00 PM NICRA Party Sponsored by the Suppliers Bryce Thomson Scholarship Silent & Live Auctions

Saturday, November 13, 2010

PLEASE NOTE: Seminar topics and/or dates and times are subject to change due to the availability of speakers.

FROM THE ICE CREAM CLINIC COMMITTEE - DISCOUNTED SHIPPING RATES FOR CONTESTS On behalf of the Ice Cream Clinic Committee, Mark Leichtman, Chairman of the committee, is excited to announce a tremendous cost saving when shipping your ice cream for the various contests at this year’s convention. Rick Pizzi of Pizzi Farm Ice Cream, has been instrumental in securing a discount from Federal Express for shipping ice cream samples for these contests. The discount is approximately 35%. Since most shipping costs are around $200, this is a savings of $60 to $70 per shipment. Details regarding this savings can be found on the “How to Ship” instruction sheet. Please follow the instructions in order to qualify for this cost saving feature. This discount is only good for one day for each contest; Wednesday, September 29, 2010 for the Ice Cream Clinic Contest and Wednesday, October 20th for the Best Flavor Contests. The discount applies toward shipping to Q Laboratory, Clemson University and Chaney’s Dairy Barn. It is the hope of this committee that the waiver of fees for the first flavor in each contest and the Fed Ex cost saving, that many of you will enter this year’s various contests. Don’t be shy! It’s educational, fun and best of all, they all taste great!

8:00 AM 10 Minute Officer & Board of Directors Meeting 8:00 AM – 8:30 AM Continental Breakfast 8:00 AM Leave for Optional Golf Tournament (Ticket Required)

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6:30 PM Cocktail Party 7:00 PM - 10:00 PM Awards Banquet (Ticket Required)

Successful Wholesaling Nancy Plummer, Moomers Homemade Ice Cream Moderator: Roberta Rudolph, Custard Cone

8:30 AM - 10:00 AM Marketing with Constant Contact Moderator: Pete Freund, Cliff’s Dairy Maid 10:00 AM - 10:15 AM Coffee Break

1:00 PM - 4:30 PM Ryman Auditorium & Music Hall of Fame Tour (Ticket Required)

The Ice Cream Clinic Committee would also like to thank Debra and Carl Chaney of Chaney’s Dairy Barn, for their generosity to accept the Best Flavor samples for this year’s contests and Rick Pizzi for his efforts in securing the Federal Express discount. Registration forms have been included in the Bulletin for all contests. All contest forms are due in the NICRA office by Monday, September 13, 2010. Don’t delay, fill out your registration form today.

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NICRA SUPPLIER MEMBER SPOTLIGHT

facturing in bigger quantities. These include yogurts and dairy based drinks that offer specific health benefits. There is an opportunity here to enhance the manufacturing sector and who better to benefit by it then arguably the hardest working American’s of all, the dairy farmers.

Hard Work and Manufacturing Rewarded by Rich Draper The Ice Cream Club Everyday there is a reason to complain about our businesses. On both the retail and manufacturing side there are employee issues, equipment breakdowns, long hours, volatile commodity costs and tough physical and mental work. There is also substantial financial risk and the need to innovate to remain competitive. The problems don’t go away and there is no guarantee that after years of effort your business will thrive, let alone survive. There is no safety net, no stimulus package, no pension, no entitlements and no one else to blame. Small business owners routinely work long hours. For many of us a 40 hour week would seem like a vacation and we would probably feel guilty. It is hard to see other workers, both public and private, complain about working too much. We hear about the European model and quality of life. Now we are seeing how much those nations are suffering under the weight of their entitlement programs. There is just no substitute for hard work. We can’t borrow our way out of it. Unless we as a nation get back to basics, i.e. manufacturing, we will end up broke and looking to point the finger at someone else to blame. I am sure many of you who have been in business for awhile had to wonder over the years how people in other industries seem to do so well and not seem to work very hard. Maybe you felt like you were one of the few companies around that was making something. I know we felt that way going back to the dot.com era and more recently during the heated real estate market, where everyone seemed to be pocketing easy money. That has certainly changed and now the tried and true virtues of hard work and actually producing a product are back in fashion. Manufacturing is hard work, but it can be rewarding and it is needed now more than ever in our country. Let’s look at the dairy industry, in particular the dairy farmers. This is an industry with huge potential. Because of the recent depressed pricing to dairy farmers, there is talk in Washington and dairy trade groups that we should consider reducing the size of the dairy herds, aka supply management, in an effort to prop up prices. Dairy farmers have been suffering from low prices over the past couple years and everyone, including processors, agrees higher and stable prices are needed. But thinning the herd is not the way. A large portion of the world is protein deficient and dairy is an excellent way to provide needed protein. Plus, there are value added products American farmers and processors should be manu12

There is no reason we can’t expand the manufacturing base of our economy. Shipping a large portion of our manufacturing overseas has been a relatively short term profit grabbing scheme by many industries. Now the chickens have come home to roost and the robust manufacturing economy that built this nation is a fraction of what is was and what it should be. Now it’s time to innovate in order to expand our manufacturing base and global market share. Now it’s time to lead the world instead of borrow from the world. Let’s not listen to the rhetoric that we can’t compete in the global manufacturing market. The only thing we are entitled to in America is hard work, and be thankful for it.

BUTTER PRICES July 2, 2010 - Grade AA Butter finished at $1.7500 The weekly average was $1.7380. (2009 price was $1.19563) July 9, 2010 - Grade AA Butter finished at $1.7625. The weekly average was $1.75313. (2009 price was $1.1955) July 16, 2010 - Grade AA Butter finished at $1.7750. The weekly average was $1.7730. (2009 price was $1.2490) July 23, 2010 - Grade AA Butter finished at $1.800. The weekly average was $1.7910. (2009 price was $1.2630) 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.

CONVENTION DEADLINES All registration forms and entry forms for the scholarships, ice cream contests and early registration must be in the NICRA office by the following dates: September 1, 2010 - Scholarship Applications September 13, 2010 - Ice Cream Clinic Entry Form September 13, 2010 - Best Flavor Contests Entry Form September 15, 2010 - Early Registration Deadline September 27, 28 & 29 - Ship Ice Cream Clinic Samples October 18, 19 & 20 - Ship Best Flavor Samples November 10, 2010 - Come to Convention

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NEW ACTIVE MEMBERS Emulsion LLC 633 Brooks Ave. Venice, CA 90291 805/258-2500 Fax: 888-892-2989 Edward Belden Tim Vordtriede 1 MP, DD Hoffman’s Ice Cream 800 Richmond Ave. Point Pleasant Beach, NJ 08742 732/892-0270 Fax: 732/892-8472 www.hoffmansicecream.net Kim Karkovice 1 MP, WD, DD, YD, SS Keyes Creamery 3712 Aldino Rd. Aberdeen, MD 21001 41/734-0360 Fax: 410/734-0361 David Keyes 1 DD

J.C. EVANS RECEIVES 2010 AWARD FOR ENTREPRENEURIAL EXCELLENCE J.C. Evans, Chairman of Gold Medal® Products Co., received the 2010 Award for Entrepreneurial Excellence from the University of Cincinnati College of Business. Evans was honored for his contributions to fostering entrepreneurship education and his amazing success in venture creation. The award was presented May 13th. Since 1931, Gold Medal has grown from a humble ink-only company into a worldwide leader for concession equipment and supplies. Working with large and small business owners, Evans and his brother the late David Bruce, have grown their own family business, and helped countless companies and families reach their dreams of independence and financial security. Evans became chairman in 1991 after working with Gold Medal for more than 50 years, starting as an 11-year-old child uploading 100-lb. bags of popcorn in 1942. Gold Medal has more than 350 employees, 10 additional branches and distributors in more than 130 countries.

Mike’s Ice Cream 208 Broadway Nashville, TN 37201 615/742-6453 Fax: 615/742-9120 www.mikesicecream.com Michael Duguay 1 WD, DD Van’s Frozen Custard 300 W. Main St. Carpentersville, IL 60110 847/836-8267 Fax: 847/695-7377 www.vansfrozencustard.com Richard Van Acker 1 FC Zibbles Inc. 3170 Orchard Lake Rd., Lot 27 Keego Harbor, MI 48320 248/302-8415 Michael Sopko 1 FD, SS, FC, II NICRA August 2010

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U. S. GOVERNMENT TO RELEASE NEW $100 NOTE in February

YouTube to update the public about changes to U.S. currency. Go to www.newmoney.gov and click on “Stay Connected” for access to these resources.

On July 21, 2010, the U.S. government released the first in a series of educational videos, amplifying public education efforts for the new $100 note, which will begin circulating on February 10, 2011. The public education program kicked off in April with the unveiling of the new design for the $100 note and the launch of a new educational website.

“It will be important for the people around the world who rely on the $100 note to know that they will not have to trade in their older design $100 notes when the new ones begin circulating,” said Michael Lambert, Assistant Director at the Federal Reserve Board.

“The educational video series we are launching today is but one among a diverse array of educational tools designed to meet the needs of U.S. currency users the world over,” said Dawn Haley, Chief, Office of External Relations at the U.S. Department of the Treasury’s Bureau of Engraving and Printing. Globally, there are approximately 6.5 billion $100 notes in circulation, and the Federal Reserve Board estimates that up to two-thirds of those notes circulate outside of the United States. “To ensure a smooth introduction of the new $100 note, we must prepare users for it and educate them on how to authenticate. We want people to know its features so they can know it’s real.” Beginning July 21 and continuing through the February 10 Day of Issue, there will be a steady stream of educational information available, including: Video Series - Six short videos will cover topics such as how to detect a counterfeit note, the art of banknote design and how new notes enter circulation. The episodes will feature guests from the Bureau of Engraving and Printing, the Federal Reserve Board and the United States Secret Service. The first episode is an introduction to the $100 public education program and is available beginning July 21 at www.newmoney.gov. Training Sessions - Officials from the Federal Reserve Board and the United States Secret Service will be conducting training sessions about the new $100 note’s security and design features at seminars attended by cash-handling organizations. Information on dates and locations will be posted on www.newmoney.gov as they become available. Training Materials – Free cash handler training materials are available for download, or order free of charge at www. newmoney.gov. The training materials for the $100 note are available in 25 languages. eNewsletters – Those who have subscribed for e-mail updates about the public education program will receive The $100 BankNote, a periodic electronic newsletter carrying news and information about the new $100 note. Subscribers received the first edition July 21. Go to www.newmoney.gov and click on “E-mail Updates” to join the subscription list.

Protecting and maintaining confidence in U.S. currency requires a combination of effective public education, law enforcement and security features. There are a number of security features in the redesigned $100 note, including two new features, the 3-D Security Ribbon and the Bell in the Inkwell. These security features are easy for consumers and merchants to use to authenticate their currency. The blue 3-D Security Ribbon on the front of the new $100 note contains images of bells and 100s that move and change from one to the other as you tilt the note. The Bell in the Inkwell on the front of the note is another new security feature. The bell changes color from copper to green when the note is tilted, an effect that makes the bell seem to appear and disappear within the copper inkwell. The new design for the $100 note retains effective security features from the previous design, including the portrait watermark of Benjamin Franklin, the security thread and the color-shifting numeral 100. For a more detailed description of the redesigned $100 note and its features, visit www.newmoney.gov, where you can watch an animated video, click through an interactive note or browse through the multimedia resources for images and B-roll.

BRAUM’S OPENS BAKERY IN TUTTLE, OKLAHOMA Braum’s has opened its new state-of-the-art bakery production facility in Tuttle, Oklahoma. Located on the Braum Family Farm in Tuttle, Oklahoma, this new 80,000 square foot bakery replaces the original Braum’s bakery located in Oklahoma City since 1978. Every day, Braum’s bakes fresh breads, cookies, ice cream cones, muffins, cinnamon rolls, cakes, hamburger buns and more available exclusively in Braum’s stores.

The Family Farm in Tuttle is also home to the Braum’s Processing Plant, Milk Barn and Private Dairy Herd, DistribuSocial Media Updates – The government has launched sotion Center, Water Treatment Facility and Truck Maintenance cial media pages on Facebook, Flickr, Twitter, MySpace and Facility. 14 NICRA August 2010 http://www.nicra.org

CALL YOUR NICRA SUPPLIER MEMBERS FIRST

Increase Your Web Site’s Visibility and Value While a Web site is now considered a must for most any kind of small businesses—whether it’s just a “billboard” or a full e-commerce site—just having an Internet presence is not enough. You must continually monitor and reevaluate its looks, function, and utility to make sure it’s meeting the needs of your business and—more importantly—those of your customers. If your Web site was created several years ago, for example, it could be time for a makeover. What seemed sophisticated back then might now look simplistic and even unprofessional compared with other, more effective sites. In this age of limited attention spans, it’s also essential that your Web site catch and keep visitors’ interest. Try adding interactive features such as surveys, guest books, auto responders, downloadable documents and an e-newsletter. Your current Web host may offer some of these capabilities. And why not take orders online with a simple shopping cart feature, if you don’t already? Resources include PrestoCart. com, MyCart.net, PayButton.com and EarthStores.com. Animated art, professionally designed buttons, bars and banners can help supercharge your site. You can acquire them quickly and inexpensively with software and online delivery from providers such as NetStudio.com and ScreamDesign.

com. You can add interesting and timely content to your site as well. Consider hiring a freelance writer to produce original news, features and how-to articles for your site that are related to your business. Putting fresh content up monthly could cost as little as a few hundred dollars. The Web offers tremendous potential for researching your markets and competitors. A few top resources—some free, others fee based—include: Business.com for general business research, KnowX.com for public records research and Hoovers.com for company profiles and contact information. Even if you have the best Web site in your industry, nobody will find it unless it is listed with the major Internet search engines. SearchEngineWatch.com offers a wealth of information about raising your search engine profile via search engine submissions, as well searching tips, search engine reviews and ratings, and other resources. To learn more about technology issues facing your small business, contact America’s free and confidential source of small business mentoring and coaching. SCORE is a nonprofit association of more than 12,000 business experts who volunteer as mentors. SCORE offers free mentoring and low-cost workshops nationwide. If you are in the Chicago area, log on to www.scorechicago.org or call 312-353-7724 to make an appointment with a free business counselor. Or visit online at www.score.org.

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2010 NICRA OFFICERS

President Bob Turner, Dairy Corner, Urbana, Ohio President Elect Lynn Dudek, Ruth Ann’s, No. Muskegon, Michigan Vice President Dan Messer, Eskamoe’s Frozen Custard, Monroe, La. Secretary/Treasurer David Zimmermann, Royal Ice Cream, Bonita Springs, Fla. Secretary/Treasurer Elect Nanette Frey, Frey’s Tasty Treat, Inc. Immediate Past President Vince Giordano, Sno Top, Manlius, New York Executive Director Lynda Utterback, Elk Grove Village, Illinois

2010 BOARD OF DIRECTORS Terms Ending Annual Meeting 2010 Mary Leopold, Leopold’s Ice Cream Savannah, Georgia Neil McWilliams, Spring Dipper Mammoth Spring, Arkansas Jeff Myers, The Double Dip Lebanon, Ohio Charles Page, Page Dairy Mart Pittsburgh, Penn. Kasia Wilk, Lucks Food Decorating Tacoma, WA

Terms Ending Annual Meeting 2011 Terry Michels, Queen City Creamery & Deli, LLC Cumberland, Maryland Rod Oringer, Concord Foods Brockton, Massachusetts Rick Pizzi, Pizzi Farm Ice Cream Waltham, Massachusetts Jim Ross, Flat Pennies Ice Cream Bay City, Wisconsin Roberta Rudolph, Custard Cone Roscoe, Illinois Terms Ending Annual Meeting 2012 Carl Chaney, Chaney’s Dairy Barn Bowling Green, Kentucky Cliff Freund, Cliff’s Dairy Maid Ledgewood, New Jersey Juergen Kloo, Joy Cone Co. Hermitage, Pennsylvania John Pitchford, JP’s Custard Cart, Albuquerque, New Mexico Joe Venuti, Bedford Farms Ice Cream Bedford, Massachusetts

Secretary/Treasurer Mary Kircher, Dingman’s Dairy, Paterson, New Jersey Chairman Rich Draper, Ice Cream Club, Inc., Boynton Beach, Fla.

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 1028 West Devon Avenue Elk Grove Village, IL 60007-7226 847/301-7500 - Fax: 847/301-8402 Lynn Dudek, Chairman Publications Committee Lynda Utterback, Editor ©2010 National Ice Cream Retailers Association Vol. 31, No. 8 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.

2010 SUPPLIER OFFICERS

President Margaret Anderson, Taylor Freezer of New England Norwood, Massachusetts Vice President Tom Zak, Concord Foods, Brockton, Massachusetts 16 http://www.nicra.org

NICRA August 2010