JUNE 2016 - $15.00

National Ice Cream Retailers Association SUPPLIER MEMBER SPOTLIGHT ARTISAN STYLE ICE CREAM CONCEPTS By Melissa Healy Weber Flavors Hello NICRA members. I hope your seasons are all starting out with a bang! It was great to meet so many of you at the convention in St. Petersburg last year. Many times when I write these articles I like to talk about flavor trends. We at Weber like to come up with new concepts every quarter that correspond with what we see trending at the time. This time it is not about any particular flavors with see trending, but about a style or idea. Many of our customers are coming to us looking for artisanal ice cream concepts. This means flavors that have a home kitchen, small batch, or hand crafted feel to them. These concepts would rely on natural flavors and colors and ingredients/inclusions that you would find in the store or market or your home pantry. These are a few concepts with that trend in mind that also incorporate current trending flavors as well. We hope you find inspiration and ideas that help make your 2016 summer season a great one! STRAWBERRY BALSAMIC ICE CREAM Strawberry flavored ice cream with a balsamic vinegar variegate swirled throughout. A delicious take on a bowl of berries drizzled with balsamic vinegar. SPICED GINGER PEAR AND LIME ICE CREAM Spiced pear flavored ice cream with a zesty lime wwirl. Hints of Asian spices make this sweet and tangy combination, a real treat. PEANUT BUTTER & STRAWBERRY JALAPENO JAM ICE CREAM Rich and creamy peanut butter ice cream with a sweet and

IN THIS ISSUE

Artisan Style Ice Cream Concepts by Melissa Healey, Weber Flavors.........................1 Stoelting Foodservice Appeared on Discovery Channel....2 New Active Members.........................................................4 New Supplier Member.......................................................4 Ice Age by Nichold Theriault, I. Rice & Co., Inc...............4 Butter Prices......................................................................5 Make Your Hotel Reservations..........................................5 Does Your Company Need a Service Overhaul?...............6 by Joseph Michelli Time is a Hungry Beast......................................................9 by Andy Core 2016 Officers, Board Members, Supplier Officers...........12 spicy strawberry jalapeno jam variegate with mini chocolate covered peanut butter cups sprinkled throughout. An indulgent grown up version of every kids favorite sandwich. COCONUT DARK CHOCOLATE ALMOND ICE CREAM Sweet coconut flesh flavored ice cream with praline almonds and rich dark chocolate swirled throughout. A decadent candy treat. CHIPOTLE-SMOKED HONEY CASHEW ICE CREAM Sweet and nutty cashew flavored ice cream with a smoky and spicy honey variegate and cashew pieces swirled through. The perfect combination of sweet and spicy. ROSEMARY-CARAMEL AND OLIVE OIL ICE CREAM Decadent and rich olive oil flavored ice cream scattered with chocolate covered pretzel pieces and then swirled with a rosemary flavored caramel variegate. This combination is a delicate sweet snd savory blend of herbal and brown sugar flavors. GRAPEFRUIT IPA ICE CREAM A sweet and hoppy IPA style beer flavored ice cream with a sweet and tangy grapefruit variegate. A perfect shandy-like summer combination.

CALL YOUR NICRA SUPPLIER MEMBERS FIRST CHOCOLATE CORN FLAKES AND SWEET CORN ICE CREAM Sweet and creamy corn flavored ice cream sprinkled with chocolate covered corn flake cereal. A sweet dessert take on a breakfast classic. CURRY PEANUT BUTTER CHOCOLATE ICE CREAM Rich peanut butter and spicy curry ice cream mixed with mini chocolate peanut butter cups and peanut butter and chocolate fudge variegates. A delicious sweet and savory blend of classic flavors. BUTTER BEER ICE CREAM A sweet butter cream flavored ice cream swirled with a rich butterscotch wave and sprinkled with butterscotch chips. A fun concept that brings a certain wizard world to mind. LAVENDER WHITE CHOCOLATE ICE CREAM Crisp and floral lavender flavored ice cream with white chocolate chunks and a white chocolate wave swirled throughout. The creamy white chocolate and floral lavender combine to make a sweet decadent pair. GINGER SNAP AND LEMON CURD ICE CREAM Sweet and tangy lemon curd flavored ice cream swirled with

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a cinnamon sugar variegate and ginger snap cookie crumbles. A sweet and tangy combination with a touch of spice. CHOCOLATE COVERED STRAWBERRY ICE CREAM Sweet and juicy strawberry ice cream mixed with semi-sweet chocolate pieces and swirled with a liquid chocolate chip (strachiatella/magic shell type) variegate. Just like a delicious chocolate dipped strawberry. Your NICRA suppliers are here to offer the ingredients to make these delicious concepts.

STOELTING FOODSERVICE APPEARED ON DISCOVERY CHANNEL SHOW Stoelting Foodservice, a division of The Vollrath Company and manufacturer of frozen dessert equipment, announced its F231 Gravity Soft Serve/Yogurt freezer was a featured product on the May 12th episode of Machines: How They Work on the Discovery Science Channel. “We are very excited to be a part of the Discovery Channel program”, said Rich Koehl, general manager of Stoelting Foodservice. “The F231 machine is one of our most popular models, dispensing two flavors individually or combined as a twist and can be found in self-serve ice cream shops across the United States and around the world.” Filmed at Stoelting’s headquarters and manufacturing plant in Kiel, Wisconsin, the episode reveals with computer generated imagery, or CGI, how the numerous F231 machine components are built, assembled and tested. The episode also highlighted the F231 in a real-world application by exploring a Menchie’s Frozen Yogurt shop in nearby Manitowoc, Wisconsin. The 30-minute episode highlighted Stoelting, along with two other manufacturers, sought to reveal the answers to the following questions about a product each company produces: • How does a frozen yogurt maker convert gallons of liquid into fluffy frozen dessert – Stoelting Foodservice, Kiel, Wisconsin • How does a turnstile allow authorized people to enter, but stop intruders in their tracks? – Boon Edam, Lillington, North Carolina • How can the office chair keep the world’s workforce comfortable? – Herman Miller, Zeeland, Michigan Stoelting Foodservice, a division of The Vollrath Company, is a manufacturer of frozen treat equipment, offering a broad and premium line of soft serve, frozen custard, batch and frozen beverage dispensing equipment that supports a wide range of foodservice venues.

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NEW ACTIVE MEMBERS At The Scoop Ice Cream Shop 4096 Essex Dr. Villa Rica, GA 30180 770/838-7413 Linda Kidney, Jeanette Kidney DD, SS Creekside Ice Cream 1713 Indian Wells Way Clayton, CA 94517 925/234-6471 A.J. Chippero, Julielyn Chippero DD Hoch Family Creamery 1166 Annie Ct., Suite E Minden, NV 89423 775/450-3726 Fax: 775/267-3800 Gregory Hoch MP Ice Fish Inn, LLC 177 Central St. Millinocket, ME 04462 207/723-9999 Catherine Helm-Clark, Sean Clark FD Mark Anthony C. Llabres Block 11-Lot 1-D London St. Greenland Subdivision Phase 1 Nangka Marikina City, Philippines 1805 639-1023-43511 Scoop Du Jour 1029 Jason Place Chatham, IL 62629 217/697-8327 Shannon McAuley, Fran Abbott FD

NEW SUPPLIER MEMBER Visstun 6355 Sunset Corporate Dr. Las Vegas, NV 89120 702/876-6292 Fax: 702/876-6847 www.visstuncups.com Joe Davis Ed Hamilton Cathy Tiserman Cups, containers, promotional items 4

SUPPLIER MEMBER SPOTLIGHT ICE AGE By: Nichole Theriault, I. Rice & Co., Inc. I can’t help but start this column off by saying “Who doesn’t like some form of an ice dessert”?! You can drink it, you can eat it with a spoon, and you can mold it into a cool action figure with bubble gum eye balls, but most importantly… You can mix flavors! That’s right, I know you remember doing this! You walk up to the concession stand, ask for a Sno Cone or Slush Puppy and answer the infamous question, “What flavor”? Without hesitation you say, “Zombie”! For those of you who don’t know what a zombie is, it’s the mixture of every flavor and it’s the best flavor in the eyes of a kid (and possibly still mine). “Ice” desserts have been around for centuries and almost every culture has claimed to have invented it. The exact origin is unclear, however, it is believed that someone accidentally left a sweet, syrupy drink on ice for an extended amount of time and voila! Over the years entrepreneurs and frozen dessert lovers have taken their version of this easy to make deliciousness and have created amazing things. Let’s take a quick peek at a couple “Ice” dessert companies Icee: a man named Omar Knedlik owned a Dairy Queen in the late 1950’s. Due to his soda fountain breaking he placed bottles of soda in the freezer. The soda froze and his customers couldn’t get enough. He eventually built a machine that offered a frozen, carbonated drink and sold about 300 machines by the mid 1960’s. 7-Eleven jumped on the Icee bandwagon, licensing the machine and calling it a “Slurpee”. Rita’s: This Philadelphia based company has grown their “porch” business, yes that’s right… front porch to be exact, into an international franchise with over 600 stores. Their biggest boom just took place in 2014 with the opening of 71 locations across the US and its 1st store in Manila, Philippines. They have a wide variety of flavors including Swedish Fish®. When it comes to the production of “Ice” desserts you decide what you want to produce. Do you want your customer to use a spoon or a straw? There are a variety of machines out there to produce either. If you’re looking for fast, easy with minimal space then go with Granita or Slush Puppy type equipment. If you want to be more creative then batching can be the way to go. Add fruit, fruit purees, chocolate sauce, espresso….whatever you desire and walla Italian Ice/

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Sorbet it is. There’s no right or wrong way and who knows, maybe you’ll stumble on your own new creation. As for the “Ice” versus “Cream” profit comparisons below are a few approximate costs per gallon and approximate profits per gallon based on an average serving size of 4 oz. 1 gallon Vanilla ice cream (14% mix) Cost per Gallon $6.50: Profit per Gallon $137.50 1 gallon Ice/sorbet Cost per Gallon $4.00: Profit per Gallon $140.00 1 gallon soft serve vanilla (10% mix) Cost per Gallon $4.90: Profit per Gallon $136.50 1 gallon soft serve Ice/sorbet Cost per gallon $2.95: Profit per Gallon $139.25 Remember, every product is different, every location is different and every pricing structure is different. But when it comes to comparing “Ice” versus “Cream” profit… just think price of water vrsus price of dairy.

BUTTER PRICES April 29, 2016 – Grade AA Butter finished at $2.1200. The weekly average was $2.0580. (2015 price was $1.8520) May 6, 2016 - Grade AA Butter finished at $2.0500. The weekly average was $2.0430. (2015 price was $1.8910) May 13, 2016 – Grade AA Butter finished at $2.0375. The weekly average was $2.0475. (2015 price was $2.0160) May 20, 2016 – Grade AA Butter finished at $2.0700. The weekly average was $2.0515. (2015 price was $1.9710) 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.

GRAND SIERRA RESORT & CASINO Make your hotel reservations for the 83rd Annual NICRA meeting at the beautiful Grand Sierra Resort & Casino in Reno, Nevada. The room rate is $69 plus tax. There is no resort fee. Room rate includes free round trip transportation to and from Reno Tahoe International Airport via shuttle, unlimited use of the fitness center, in-room wireless internet and local calls, two bottles of water per day in room, and self and valet parking. NICRA June 2016

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DOES YOUR COMPANY NEED A SERVICE OVERHAUL? 
EIGHT “RED FLAGS” THAT DEMAND ACTION by Joseph Michelli These days providing a great—heck, exceptional—product or service won’t keep customers happy. You can thank the hyper-connected global economy for their fickleness. No, we must also delight customers with an outstanding service experience. Problem is, it’s all too easy to assume they’re delighted while, in reality, they have one foot out the door with an eye trained on one of your many (many) competitors. Is there a way to tell if your company needs a service overhaul...before your customers take their leave? “Signs that you need to pay more attention to the customer experience can be very subtle,” warns Joseph Michelli, bestselling author of Driven to Delight: Delivering World-Class Customer Experience the Mercedes-Benz Way (McGrawHill; December 2015; ISBN: 978-0-07-180630-5; $27.00). “In fact, some signs might not initially seem to relate to ‘service’ at all. The good news is, knowing and paying attention to these red flags can help you correct your course while there’s still time to recapture your customers’ loyalty.”

Michelli—who worked with Mercedes-Benz USA to positively and dramatically transform its customer experience and who has written books on service giants like Zappos and Starbucks—knows just how hard it is for most organizations to keep customers happy for the long haul. Here, he shares eight service-related red flags that require your immediate attention. Red Flag #1: You’re not asking your customers how they feel. Directly asking customers what their level of satisfaction is, and why they feel that way, is a simple but crucial component of providing outstanding service. (No, making assumptions about how customers “seem to feel” based on their attitudes, foot traffic, web traffic, or even sales metrics isn’t good enough.) “Even if you’re doing well profitably right now, you lack indicators to tell you if you’ll be dead in the water tomorrow,” comments Michelli. “It’s possible that you’re flatlining and you don’t even know it yet. Consistently harvesting customers’ opinions is the only way to keep your finger on the pulse of their service experience.” Red Flag #2: You aren’t taking a “customer’s-eye view” of the service experience. Sure, you might be investing plenty of time, money, and energy in making customer service improvements. But if you haven’t taken the time to map and design the service experience from the customer’s perspective, you’ll inevitably do a lot of work that’s irrelevant. “It’s important to take a holistic view of the customer’s journey at all touchpoints, ‘cradle to grave,’ even beyond the transaction,” Michelli confirms. “If you don’t, sooner or later, all of your incremental efforts at positive change are going to miss the mark.” Red Flag #3: Your social media strategy is halfhearted (at best) or (worse) nonexistent. No matter how popular or established your company is, no matter how loyal you think your customers are, you need to establish a social media strategy. “The young market doesn’t look up companies in the yellow pages,” says Michelli. “Often, they don’t even use email when they need help or want to ask a question. They turn to Facebook, Instagram, and Twitter. But this isn’t just about millennial customers—even baby boomers are deeply interactive online! If you don’t make it easy for customers of all ages to contact and engage with you in the way they prefer, you’re treading on thin ice. “Oh, and this may go without saying, but be sure you also have a working, updated, intuitive website,” he adds. “Preferably one with a blog that regularly pushes out helpful information.”

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CALL YOUR NICRA SUPPLIER MEMBERS FIRST Red Flag #4: You’re not listening to what people are saying about you online. Maintaining an active, updated social media presence is only half the online equation. “Sooner or later, the voices online are going to turn the market away from you,” Michelli explains. “If you’re not monitoring what people are saying about your company, your competitors, and your industry in general, it’s just a matter of time before you find yourself wondering what went wrong. But be aware: Managing the online chatter doesn’t mean trying to argue with critics; it means really trying to fix problems and turn those critics into advocates.” Red Flag #5: You aren’t transforming prospects into buyers. If you’re spending plenty of money on marketing to drive traffic but can’t get people to walk in the door, it’s not them—it’s you. Your efforts to serve and engage (potential) customers aren’t working, and it’s high time for an overhaul. “The same thing is true for conversion,” Michelli notes. “Say people are walking in but you are not earning sales in ways that are in keeping with growth. While you may have lovely products and a lovely visual, you’ve not figured out how to help people make the connection to becoming buyers—and that too is a service issue.”

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Red Flag #6: You take a laissez-faire approach to referrals. Tracking referral business and rewarding referrals is an important part of providing outstanding post-transaction service. “You’ve got to leverage your existing zealots to generate business and to make sure they continue to choose you instead of your competitors,” says Michelli. “Great service brands teach their staff how to help their customers effectively refer them to other like-minded consumers.” Red Flag #7: You rely too heavily on your Net Promoter Score. A Net Promoter Score (NPS) is great for measuring the strength of your customer relationships right now—but it doesn’t give you the whole picture. A low NPS doesn’t tell you what to fix. A high NPS doesn’t reveal where you have an opportunity to forge an even better connection with customers by satisfying them at even more key moments. “Relying too heavily on your NPS is like hoping to lose weight just by looking at the scale,” Michelli explains. “If you don’t track other metrics like what you’re eating and how much energy you’re using, you won’t know how to affect the scale two weeks later. So be sure you’re also capturing other real-time analytics and leading indicators—like high-value touchpoints, satisfaction ratings, and so forth—that will help you understand where breakdowns are happening and how you can intervene.”

NICRA June 2016

Red Flag #8: Your employee turnover exceeds industry standards. Yes, some employee turnover is healthy. A certain percentage of your population has to move to keep your organization dynamic. And if it’s the “right” people who leave (i.e., low performers), all the better. But if your turnover is approaching or exceeds industry norms, you have cause for concern. “Large pockets of turnover are often reflective of an unhealthy culture—and unhappy, disengaged employees do not provide outstanding service,” Michelli states. “Plus, during tumultuous turnover, your customers are interacting with a new brand every day. They’re not getting the benefit of seasoned service professionals who have a great deal of corporate knowledge and product knowledge, as well as the type of enthusiasm that becomes infectious in the life of the customer.” Michelli adds that there’s one more, not quite as objective litmus test for gauging your customer’s satisfaction, engagement and loyalty: Do they seem willing to spontaneously sing your praises? If not, their opinion of you is probably “meh” and “meh” can be deadly. “Can you imagine a customer putting a bumper sticker on their car telling others how much they love your company?” he asks. “If not, that’s a red flag, because these days, Facebook “likes” are the new bumper stickers. If you can’t see your customers being excited enough to publicaly say, Yes, this is the brand I’m proud to be associated with, you are missing opportunities to secure satisfaction and emotional engagement” About the Author: 
Joseph A. Michelli, PhD, CSP, is an internationally sought-after speaker, organizational consultant, and New York Times number-one best-selling author. He is a globally recognized thought leader in customer experience design. For more information, please visit www.josephmichelli.com

TIME IS A HUNGRY BEAST: 
SIX TIPS ON MAKING YOUR FIGHT AGAINST THE CLOCK A LITTLE EASIER
 by Andy Core We all know what it feels like to start the day knowing we won’t even come close to tackling all the tasks on our to-do list. Sure, you might be able to kick off the morning on the right foot by checking off a task or two. But you know it’s only a matter of time before meetings—some more necessary than others!—and other hiccups—employee questions, client calls, fires that need extinguishing—will pull you away from your agenda and make your productivity a wash. How do we combat this? How can we boost our productivity NICRA June 2016

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CALL YOUR NICRA SUPPLIER MEMBERS FIRSTT when we’re barely able to stay afloat? The answer, says Andy Core, is actually quite simple. “Having too many tasks and not enough time often causes people to lose focus and motivation and drift away from pursuing their highest priority work,” says Core, author of the new book Change Your Day, Not Your Life: A Realistic Guide to Sustained Motivation, More Productivity, and the Art of Working Well (Wiley, 2014, ISBN: 978-1-118-81598-4, $23.00, www.andycore.com). “The amount of information that must be managed, the multiple responsibilities that must be juggled, and the high volume of decisions that must be made can and often do add up to an overwhelming tide that swamps willpower, the ability to concentrate, and, most of all, the ability to make reliable, high-quality decisions. However, making a few tweaks in your work day can make a huge difference.” A credentialed, award-winning thought leader on increasing employee engagement, Core is the perfect coach to help you become what he calls a “Thriver”: someone who works hard, meets or exceeds expectations, and enjoys high levels of personal and professional success, accompanied by (and this is the best part) lower stress levels. His book gives readers the tools to create precisely that type of life. It also includes a curriculum to help companies reengage employees, improve communication, retain talent, and boost innovation—all of which catapult overall profitability. Here, Core provides six strategies to help you boost your productivity: Stop having so many meetings. In a survey reported in Industry Week, 2,000 managers claimed that at least 30 percent of their time spent in meetings was a waste of time. Therefore, if you’re meeting once a day for an hour, you’re wasting an hour and a half of work every week. The solution? “Unless you’re really needed, don’t go,” Core advises. “Meet less often with fewer people. Limit your time and stick to it, and most importantly, have a clear goal for your meeting and strictly stay on topic.” Answer your emails only two or three times a day. Do you find yourself clicking back and forth between your email and work tasks twenty-seven thousand times a day? If so, you’re not alone. You don’t want your email to pile up or for your colleagues to think you’re ignoring their emails, and while that’s understandable, it’s not productive. “This is so important, because too often, we become slaves to our emails,” Core explains. “If I were to answer every email instantaneously, I’d literally be answering them all day. This would increase my stress levels and scatter my focus, causing me to get less done throughout the day. Plus, I’d be answering them so quickly that I’d do so without being 10

mindful of what I was writing, causing me to reply in error or unnecessarily. Instead I have three periods during the day (right before lunch, 3:00 p.m., and right before I leave for the day) where I check my emails, and after the third period, I stop. Meaning that when I get home, I stay present and recharge my batteries.” Get big things done before 9:00 a.m. (instead of snoozing, procrastinating, and lurking at the water cooler). Ever notice how your morning sets the tone for your whole day? As Sir Isaac Newton famously said, “Objects in motion tend to stay in motion.” So if an object (you) gets a groggy, frustrating start, you’ll probably feel sluggish and behind the eight-ball all day long. However, if you start your day with positive and productive ideas, actions, thoughts, and feelings, you’re likely to gain momentum throughout the day. “Here’s an example of what I’m talking about,” Core recounts. “I know a top salesman named Barry whose daily pattern involves getting up early, exercising, eating breakfast, spending time with family, and accomplishing several meetings or other work activities before 9:00 a.m. By the time his colleagues are settling into the starting blocks, Barry has already blown through several important tasks on his to-do list, and he’s geared to continue that pace for the next several hours. “The point here isn’t how early Barry’s alarm rings—it’s that he makes the most of the first several hours of his day instead of snoozing and procrastinating, as so many of us do,” Core notes. “The truth is this: What you do first matters. And since the sun will keep rising earlier and earlier for the next few months, this is the perfect time to kick off a new morning routine.” Work in a quiet place. Working in an office can often feel like a mad house with your boss yelling for you to come see him, your cubicle mate making conversation, and everyone else having constant conversation, pulling your focus in many directions. “Instead of battling this challenge every day, decide when you’re not going to be available for conversation unless absolutely necessary,” Core suggests. “Put headphones on, close your door, go to a coffee shop, or work from home. Do what it takes for you to not be distracted.” Own up to your junk hours. “Junk hours” are a little like junk food: While they provide short-term pleasure, they contribute to long-term imbalance and exhaustion. For instance, junk hours might include chasing rabbit trails on the Internet, shooting the breeze with colleagues at the water cooler, checking email in order to avoid doing other work, or even attending an unnecessary meeting. “In order to maximize each day, you need to own up to your junk hours,” Core instructs. “You need to identify when

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CALL YOUR NICRA SUPPLIER MEMBERS FIRST you’re going through the motions of work, versus when real work is being done. Don’t be ashamed that your junk hours exist, because everybody needs to take breaks and shift gears. Your task now is to exchange your low-value ‘junk’ activities for ones that build greater health and value into your workday. “For instance, I know one woman who, instead of taking an endless string of coffee breaks, sets aside 20 minutes each afternoon to knit. I know another man who decided to spend his lunch hours either with friends or going to the gym, instead of trying to squeeze in more work around bites of a burger. In both instances, these scheduled breaks increased my friends’ energy levels and sense of well-being. They felt less of a need to take low-value breaks and began to experience more productivity. And yes, they began getting out of the office earlier, too.” When you do check a box off your list, celebrate. It’s a given that you have a to-do list. Maybe it’s on paper, on your smartphone, or just in your head…but you have one. Whether it’s completing a PowerPoint presentation for your next pitch meeting, responding to a client about renewing his contract, or simply dropping your clothes off at the dry cleaners, take a little bit of time to celebrate checking a task off your list. “By celebrating, I mean getting up, giving your brain a break, and refocusing your energy to get started on your next task,” Core advises. “There are lots of ways to do this:

Taking a walk is perhaps the best way, but certainly getting up to stretch, cleaning off your desk, and reading something amusing are all great tactics to motivate you and keep the energy flowing.” If you aren’t sure what will energize you, check out Core’s infographic to find out what does and doesn’t increase your productivity, work-life balance, and overall well-being. “By making small changes in how you approach your day, you can begin to take back your to-do list and accomplish your goals more quickly,” Core concludes. “An increase in interruptions may actually cause a decrease in productivity, so do what you can to limit the number of disruptions in your day. I promise you’ll go home at night feeling less anxious and exhausted and arrive in the morning ready for the day.” About the Author:
Andy Core is the author of Change Your Day, Not Your Life: A Realistic Guide to Sustained Motivation, More Productivity, and the Art of Working Well (Wiley, 2014, ISBN: 978-1-118-81598-4, $23.00, www. andycore.com). He is an award-winning lecturer, author, television host, and expert in human performance and motivation. Voted a 2012 Top5 Global Health/Healthcare Speaker by Speakers Platform, Andy has a master’s degree in the science of human performance and has spent the past 23 years mastering what it takes to become energized, healthy, motivated, and better equipped to thrive in today’s hectic society.

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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 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, Sandford, ME Dirk White, The Alaskan Creamery, Sitka, AK Terms Ending Annual Meeting 2017 Valerie Hoffman, Yummies, Warsaw, NY Kelly Larson, Sweet Temptations, Grand Haven, MI Johnny McGregor, Clemson University, Clemson, SC Stan Sitton, Green Mountain Flavors, Oswego, IL George Xouris, The Freezing Pointe, Morrisville, NC 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

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

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 Jill Curran, Chairman Publications Committee Lynda Utterback, Editor ©2016 National Ice Cream Retailers Association Vol. 37, No. 6 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 Ice Cream Clinic Committee Pete Freund, Cliff’s Dairy Maid, Ledgewood, NJ Scholarship Committee Cliff Freund, Cliff’s Dairy Maid, Ledgewood, NJ 12

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NICRA June 2016