The Bulletin-June 2023

Things You Need to Know About AI In Marketing

3 Easy Ways to Improve Store Operations

Pathogen Environmental Monitoring Program: A Means to Verify Sanitation Efficacy

The Official Publication Of The North American Ice Cream Association

Striving for Better Operations

June 2023

THE BULLETIN

A MESSAGE FROM THE EXECUTIVE DIRECTOR Happy June!

Now that we are open for Conecon2023 early bird registration, we can see exactly how popular this year’s trade show and convention will be.

We have always opened up the accommodation link at the same time as registration and each year we see the same trend. Exhibitors and attendees typically book their hotel to ensure a room at the facility. As there is generally a 2 month early bird ticket window, hotel room bookings are an early indicator of registration numbers.

After only being available for 3 weeks we are already at 45% sold out in hotel rooms.

So the message here is, get in a book your hotel now if you haven’t. You can follow the link at www.conecon.org. You can also see the agenda, and buy your discounted tickets there.

Also, we are mere days away from the opening of the 2023 Association Clinic and Best New Flavor award registration. The best of the best frozen desserts in multiple categories will be judged this year to see who takes home the coveted ribbons, trophies and awards.

We recently posted a great podcast with the chair of the ice cream clinic committee Christine D Amico regarding new rules, relaxed rules and changes to some of the categories. It’s a must listen for all members.

We hope you continue to have a great season and look forward to seeing you in Las Vegas this year.

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Steve Christensen Executive Director

Don't Miss a Beat Confirm your contact detials on your membership profile are correct to ensure you keep up to date will all things Ice Cream

CLICK HERE FOOD SAFETY SUPPORT HOT-LINE FOR

SMALL/ARTI SAN DAI RY PROCESSORS

Not sure where to start? Our network of food safety experts from Universities across the US are here to help you take the next step by providing free one-on-one plan consultation and review.

315-787-2600 Dairyfoodsafetycoach@cornell.edu

Conenect With Our New Mentorship Program We are looking for mentors for the Association mentor program. Please CLICK HERE to get eligibility details and sign up today!

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Food Safety Corner Pathogen Environmental Monitoring Program (PEMP): A Means to Verify Sanitation Efficacy A robust PEMP aggressively looks for environmental bacteria, such as Listeria monocytogenes and/or Salmonella, capable of causing foodborne illnesses. When these bacteria are found, aggressive documented actions are taken to eliminate/control these bacteria.

The manufacturing environment of ice cream is very favorable for the growth of Listeria spp. bacteria, and we certainly do not want to contribute to these types of media headlines: CDC: Deadly listeria outbreak linked to ice cream XXXXXX Ice Cream Company recalls Ice Cream Sold in 9 U.S. States Over Listeria Contamination Risks of Eating Listeria Recalled XXXXX Ice Cream XXXXX Company Recalls All Ice Cream Products Over Possible Listeria Contamination PEMP is a component of the “Pathogen Control Equation” The “Pathogen Control Equation” depicts a hurdle approach to controlling environmental pathogens.

Environmental Monitoring is a means to verify efficacy of the prior components. If one or more of these components fail, then a positive environmental swab may occur.

A thorough PEMP Program follows the Seek and Destroy methodology meaning if harmful bacteria are present in our facility, we want to find it and eradicate it.

This entails continually assessing the data collected to determine if the control systems, numbers 1-5 in the Pathogen Control Equation, are impactful in controlling Listeria and Salmonella. The seek-and-destroy process is a systematic approach to finding harborage sites in areas of ice cream manufacturing plants, with the goal of either eradicating or mitigating effects of these strains. It is important that the person taking/collecting these environmental sample swabs is trained in both proper swabbing technique and identifying harborage locations of these harmful bacteria. Swab sites selected should cover all areas of manufacturing: Zone 1: Food-Contact Surfaces (FCS), which may include a surface that drips, drains or is drawn onto FCS Zone 2: Non-FCS surfaces near food and FCS Zone 3: More remote non-FCS of the Critical Processing Zone (CPZ) Zone 4 Non-FCS remote areas outside of CPZ

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Note: Prior to collecting Zone 1 swabs, it would behoove one to collect and analyze a number of Zone 2 and 3 samples to understand the current environment of the CPZ for ice cream manufacturing. Also when swab sampling Zone 1 and/or Zone 2 consider holding the products produced at that time.

Couple of Zone 3 swab sites: Note: These swab sites (under a standing platform and under a piece of equipment in a channeled area) are those which may pose some difficulties in cleaning therefore pose a potential Listeria harborage site.

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The program should consist of two types of monitoring: Routine Monitoring: conducted to verify on-going controls (e.g. Sanitation, GMPs and Personal Hygiene) for an environmental pathogen.

Swabs taken should be analyzed for Listeria spp. with action taken upon any Listeria spp. positives Time to finished results for Listeria spp., as compared to Listeria monocytogenes, is quicker allowing for expedited corrective action/preventative actions (CAPA).

Confirmation of a Listeria spp. is not necessary because the presence of Listeria spp. indicates the environment is such

Confirmation of a Listeria spp. is not necessary because the presence of Listeria spp. indicates the environment is such that any species of Listeria could grow.

Enhanced Monitoring: implemented when a specific area of the plant indicates an increase in environmental Therefore, an area in Routing Monitoring with positive results is transitioned to Enhanced Monitoring The program should include Verification Swab Sampling which is done following a positive Routine monitoring and/or Enhanced Monitoring result.

The verification swab set is completed following the corresponding corrective action / preventive action (CAPA) The purpose of verification swabs is to verify efficacy of a CAPA taken Verification sampling must be completed following each presumptive positive for Listeria spp.

A well-documented Corrective Acton must follow each presumptive positive sample, Date and time of swab Description of swab location Name of person taking the swab May include modifications to the sanitation process or employee practices.

A cross-functional investigation team should be utilized to assist in gathering information that may have contributed to the environmental swab sample.

Investigative/vector swabbing should be conducted to help identify source.

The purpose of vector swabbing is to determine if the contamination has spread or originates at a site upstream from the initial positive.

Vector swabbing entails taking additional environmental samples around the initial positive site and done in a 'starburst' pattern.

Three consecutive sets of Verification Swabs are needed to return swab site back to Routine Monitoring. This swab set should be completed in a timely manner relative to the area being swabbed. E.g. If the positive is in Z1 or Z2, then 3 consecutive production runs should be swab sampled.

Presumptive positives from Verification Swabs are typically confirmed so be sure to hold product for Zone 1 &/or Zone 2 swabs. The products must be held until acceptable results are obtained.

Note: Reason for holding product from a Zone 2 swab allows the team to evaluate the location of the swab and determine the likelihood of the potential for contaminating a Zone 1 site.

Brian Kraus, Director of Food Safety & Regulatory Compliance, Wells Blue Bunny Ice Cream Amanda Kehres, Senior Director of Quality Assurance, Graeter’s Ice Cream Company

Bryce

Thomson Scholarship Application Closes:

September 4th CLICK HERE FOR MORE INFORMATION

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3 EASY WAYS TO IMPROVE STORE OPERATIONS Take a moment and think about when you learned how to drive a car. You were probably nervous and definitely excited. If you’re like most, you also had someone experienced in the passenger seat walking you through what to do first, and what’s going to happen next. Put your hands here, move this lever to D, check your mirrors.

Things you now take for granted and naturally do when you get behind the wheel were once new and unfamiliar. Now, correlate that with re-opening your ice cream shop.

Too often we blow past the basics, but when you are first opening for the season there is no better time to create good habits and re-visit how you want your stand to be run. In this article we’ll give you three great steps to address getting off on the right foot. Even if you’ve already started running, or are able to run year round, there’s never a bad time to make sure you’ve got your hands at 9 and 5 before pulling out of the driveway.

1. Opening and closing checklists and procedures – If you don’t open the store right, you’ll find yourself working all day feeling like you constantly need to catch up. If you don’t close the night before in a way that sets up your morning, you’re behind before you even open the doors.

One tried and true method to consistency is having checklists that walk through the procedures of how to open and close. Be clear about what the expectations are.

Don’t just say “mop the floor” say

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“move the tables and chairs, sweep and then mop.” Clearly defined processes help everyone. Unfortunately, checklists are easily forged, and therefore not a sure fire solution. There are programs like Google Keep that can be used so you can see them happen real time, but again, that can be blown off. Unfortunately, the only way to know for sure it’s being done is to check and hold accountability. Which leads me to my next point.

2. Have performance conversations with your staff – I get it, they’re just seasonal.

They’re just “kids.” There are a million reasons why you shouldn’t do this, but there’s one great reason that you should.

It’s your business and you rely on it.

Statistics show that people of all ages want to know how they are performing and want to get consistent feedback. You won’t scare away your staff by telling them what you need from them, just make sure it’s not all negative. There’s nothing wrong with saying “you’re great at keeping things clean, but you keep forgetting to close out the cash register.

Let’s work on that.” Listen to your employees and give them feedback, especially if they say they don’t understand how to do something the way you want, which means you have to…

3. Have a focus on training standards – Too many people blow by training after the first week. There’s no reason you can’t reinforce training more often than that.

There are a million resources on how to

do things like cleaning your machine on YouTube and manufacturer websites. Use them! Bookmark them on a phone and send them to your staff to watch. That way when you do hold accountability and they say “but I don’t know how to do that” you have a lever to pull.

While these three things might not be as exciting to talk about as a new flavor you want to try or a new sundae you saw on Tik Tok, they are vital to your operation throughout the summer and rest of the year. Take some time to get them right, and you will have a happy staff, happy customers, and plenty of time to figure out that freak shake you’ve been wanting to try.

Brian Zeit Director of Sales Kappus Company www.kappuscompany.com

Frozen Dessert Mixes Flavors and Extracts Dairy Science Consulting

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Things You Need to Know About AI In Marketing Target Market Artificial intelligence (AI) is a buzzword that has been around for decades, but it’s only recently that the technology has become affordable and accessible to businesses. AI in marketing uses automated technologies to enhance customer experience and satisfaction through data collection, analysis, promotional tactics, and streamlined marketing. So what does this mean for your business moving forwards?

Luckily, here at TargetMarket, we’ve got the scoop for you regarding things you need to know about AI in marketing.

Enhancing Personalization Across Channels Getting your needs met is a basic human function— so how does that roll over into the marketing landscape? Personalization is a key trend in marketing, and AI in marketing can help to deliver personalized experiences. Through personalization, a company can help to build trust within the targeted audience. It can even assist in positioning the brand or service in the marketplace. AI can discover customer behaviors and preferences and tailor future communications with those potential or current consumers.

Streamlining Tedious Processes

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Let’s be honest, repetitive tasks can sometimes make your head spin. However, as a marketing professional, many repetitive tasks, such as sending emails and scheduling social media posts, are

always in the cards. With AI, these tasks can be automated, freeing up time for marketers to focus on more strategic activities. In terms of other tedious processes, AI can help to test different strategic initiatives and creative platforms.

Analyzing Consumer Behaviors AI can be used to analyze large amounts of data and identify patterns and insights that would be difficult to uncover manually. This includes data on customer behavior, advertising performance, and campaign results.

SEO Keyword Research AI in marketing can automatically generate lists of relevant keywords based on your target topic or niche. These tools use natural language processing to identify patterns and trends in the way people search for information online.

Additionally, artificial intelligence can analyze how keywords are performing in real-time and identify opportunities to optimize your campaigns.

Market Research Market research is the intersection between consumer behavior and economic trends. Together, they can help to inform and improve your business ideas. Some factors that can help get a good sense of your market include

demand, market size, location, and pricing.

AI can be a powerful tool for market research due to its ability to identify trends and patterns that may go unnoticed if not for quick and accurate data analysis.

Data-Driven Decision Making Decision-making in the workplace can feel laborious. Making the best decision possible often requires a lot of time and energy— not to mention a sense of accountability once the decision has been made. The Harvard Business Review breaks down the decision-making model into four parts: 1. Big data, using machines like AI 2. Summarized data 3. Human judgment 4. Business decisions The big data that eventually informs a business decision is made from transactions,

clicks, likes, impressions, and other key performance indicators that would be nearly impossible to collect just through human processing.

The Cons Of AI In Marketing The pros of AI in marketing are plenty, yet there are still shortcomings of these intelligence machines. As machines, they often lack the creativity and personalization that one could get from a human relationship. This means they lack essential human emotions such as empathy and concern. Additionally, they lack the imagination and human creativity that has made some of the world’s most successful campaigns.

Target Market

Flavor of the Year

REGISTRATION

OPENS

July 1st, 2023 CLICK HERE for Details

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Striving for Better Operations Whether you run a large or small ice cream shop, your standard operations and procedures can mean the difference between wondrous success or debilitating losses. Keep reading to learn what you can do to streamline processes, waste less supplies and minimize your labor costs.

It’s Not One Single Thing, It’s Everything There isn’t a single silver bullet that can improve your shop’s myriad of procedures.

Rather, it’s important to take a comprehensive approach to optimization.

Multiple small changes can create a snowball effect that builds over time. You may not see the impact tomorrow but stay patient and you’ll discover results that were worth waiting for.

Streamline Your Processes Talk with any operator, and they can tell you about several processes that seem more complicated than they should be. It could be cleaning out a machine, a hiccup during shift changes, or a simple incorrect order.

For example, we recently had several customers come to us with a wish for a quicker cleaning process for their frozen dessert equipment. They felt their current procedures were needlessly time consuming and labor intensive, taking an hour or more and requiring them to take apart and reassemble their entire machine.

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After investigating, we developed a kit that included all the necessary components for proper machine maintenance. The inclusion of SteraSheen Green Label eliminates the need for 3 separate products, since it is a cleaner, sanitizer and milkstone remover all in one. The kit also significantly cuts down procedure time, and boasts improved cleaning and sanitizing.

Audit Your Supplies Sometimes, a small change in supply purchases can make a big difference. For example, do your customers tend to eat their ice cream at your location, or take it to go? If they’re sticking around, you might be able to cut back on to-go lids or extra napkins. Moving those supplies like napkins and disposable silverware behind the counter can also prevent customers from taking more than they actually need.

It’s also worth thinking about how your cleaning products impact costs. Are there extraneous products that are impacting your bottom line? It could also be worth looking at whether there are other solutions that cover multiple jobs. Did you know Stera-Sheen Green Label can be used on surfaces, utensils, beverage dispensers and ice machines? You can eliminate unnecessary purchases by consolidating your supplies.

Utilize Your Partners

Vendors

and

Equipment

Food waste is always top of mind, but have you considered the money that might be saved by clarifying your cleaning procedures? Your preferred vendors and equipment partners can help you determine if you’re using too much or too little solution or cleaning a machine too frequently or not enough. Your equipment partners can review your SOP and recommend tweaks that can lead to less money spent on supplies and labor.

Labor Is a Cost Like Any Other Remember that any way you can simplify your operational procedures will have a positive effect on your employees, allowing them to spend less time on arduous tasks and more time assisting customers. It will also help you consolidate your workforce and ultimately spend less money on labor overall.

Keep Trying!

With the constant hustle and bustle of ice cream sales, it’s extremely easy to fall into a routine. If you can find the time to truly examine your operations and take steps to improve them, you’re guaranteed to save time, money and sanity!

About the Author Purdy Products Company began with just a single product for commercial dairy equipment over 70 years ago. Today, they offer a wide array of Stera-Sheen solutions for the food service industry, manufacturing them right here in the USA. Talk with us at sterasheen.

Non Dairy Flavor of the Year

REGISTRATION

OPENS

July 1st, 2023 CLICK HERE for Details

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Ice Cream Clinic

REGISTRATION

OPENS July 1st, 2023 CLICK HERE for Details

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Location

Horseshoe 3645 Las Vegas Blvd South Las Vegas, NV 89109

Dates

November 2nd, 3rd and 4th, 2023

CLICK HERE TO REGISTER

Interested In Helping At Convention?

We are looking for volunteers to help our committees at this upcoming convention.

CLICK HERE FOR MORE INFORMATION

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MARKETING CALENDAR JUNE 2023 Daily Holidays

National Go Barefoot Day: 1 World Milk Day: 1 National Rotisserie Chicken Day: 2 Doughnut Day or Donut Day: 3 National Play Outside Day: 4 Hot Air Balloon Day: 5 World Food Safety Day: 7 Donald Duck Day: 9 Iced Tea Day: 10 National Cotton Candy Day: 11 World Gin Day: 11 National Peanut Butter Cookie Day: 12 Outdoor Marketing Day: 1 Flag Day: 14 Prune Day: 15 National Cracker Jack Day: 16 Fudge Day: 16 Stewarts Root Beer Day: 17 Mermaid Day: 18 World Juggling Day: 18 Father's Day: 19

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World Refugee Day: 20 Go Skateboarding Day: 21 Midsummer: 21 National Selfie Day: 21 World Music Day: 21 World Rainforest Day: 22 National Detroit-style Pizza Day: 23 World UFO Day: 24 Global Beatles Day: 25 National Coconut Day: 26 National Onion Day: 27 World Camera Day: 29 California Avocado Day: 30 Social Media Day: 30

JULY 2023 Daily Holidays

Canada Day: 1 Made In The USA Day: 2 Superman Day: 3 Fourth of July or Independence Day: 4 Fried Chicken Day: 6 Chocolate Day: 7 Coca Cola Day: 8 Piña Colada Day: 10 Teddy Bears' Picnic Day: 10 Make Your Own Sundae Day: 11 National Pecan Pie Day: 12 National Nitrogen Ice Cream Day: 13 National French Fry Day: 14 Gummi Worm Day: 15 National Ice Cream Day: 16 National Hot Dog Day: 17 National Sour Candy Day: 18 International Balloon Dog Day: 19 National Lollipop Day: 20 National Pajama Day: 21 National Mango Day: 22 National Parents Day: 23

National Frozen Margarita Day: 24 Carousel Day : 25 Bagelfest Day: 26 National Hamburger Day: 28 National Refreshment Day: 27 National Milk Chocolate Day: 28 Rain Day: 29 Cheesecake Day: 30 National Avocado Day: 31

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A NOTE FOR OUR SUPPLIER MEMBERS

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DISPLAY ADVERTISING Hey there, Supplier Member. Hopefully by now you have seen quite a few changes in the way the association is improving member benefits and communicating with our members.

Our main method of communication is still our monthly Bulletin published on the 10th of each month. Up until recently, The Bulletin has struggled to attract advertisers and we have been offering free ads to those supplier members who contributed an article.

THE GOOD NEWS IS.....

We have recently put extra effort into increasing the effectiveness of the Bulletin with the following functions: Full Color Front Cover President and Executive Director Messages Monthly Food Safety Articles Marketing and Event Calendars More Links to articles and online content.

This has led to high engagement through open rates and link clicks.

With this higher engagement, we are having more inquiries by Supplier Members about advertising to our members again in the Bulletin. For this purpose, we are publishing The Bulletin Advertising rates for 2022.

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Frequency rates are based on the total number of insertions used within a twelvemonth period.

Space Reservations: 10th of month preceding publication Material Deadline: 15th of month preceding publication.

Please direct any questions to Steve Christensen, Executive Director at the below contact details.

636 778 1822 * Toll Free: 866-303-6960 E-Mail: info@icecreamassociation.org * Web: www.icecreamassociation.org

Association Officers 2023 President Kelly Larson, Sweet Temptations, Grand Haven, MI Vice President Rick Pizzi, Pizzi Farms, Waltham, MA Treasurer Meg Capannari, Capannari Ice Cream and Catering, Mt Prospect, IL Immediate Past President Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Supplier President Evan Waldt, Ice Cream Equipment Specialists, Gainesville, FL

Executive Director Steve Christensen, Wildwood, MO

COMMITTEES AND COMMITTEE CHAIRMAN Executive Committee Kelly Larson, Sweet Temptations, Grand Haven, MI Nominating Committee

Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Convention Committee

Kelly Larson, Sweet Temptations, Grand Haven, MI Membership Committee

Rick Pizzi, Pizzi Farms, Waltham, MA Ice Cream Clinic Committee

Christine D’Amico, Over the Top, Pleasant Hill IA Scholarship Committee

Sue Kloter, Kloter Ice Cream Barn, Ellington, CT

This Bulletin is published by: The North American Ice Cream Association PO Box 601 Wildwood, MO 63040

NONDISCRIMINATION POLICY The Association is committed to a policy of nondiscrimination in all of its endeavors. To that end, we shall not tolerate any words or acts of discrimination, harassment or any inappropriate behavior in general against any person affiliated with the association, including its members and guests, with regard to race, sex, color, creed, religion, age, national origin, disability, marital status or sexual orientation.

This issue of The Bulletin is now available online at www.icecreamassociation.org. Click on the Members Only button and enter your Username and Password. If you cannot find your Username and Password, call the office at 866-3036960 or send an e-mail to info@theicecreamassociation.org requesting the information.

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