NICRA July 2020 Bulletin

July 2020

THE BULLETIN THE

OFFICIAL

PUBLICATION

OF

THE

NATIONAL

ICE

CREAM

RETAILERS

ASSOCIATION

INSURANCE: Are you covered?

Three basic questions you should ask yourself

FOOD DISTRIBUTION: THINGS YOU SHOULD KNOW

Water Ice worth melting for

QUESTIONNAIRE

6 WAYS YOU CAN INCREASE

Fill out our form for a supplier/member feature!

SOCIAL MEDIA ENGAGEMENT

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PRESIDENT'S MESSAGE Are we having fun yet? If you detected a rhetorical question wrapped in frustration with a dash of sarcasm, you nailed it. Yes, I’m referring to the pandemic.

George Xouris Andia's Homemade Ice Cream

The vast majority of us are struggling (at least to some degree) and are concerned about the very real possibility of this staying with us through the entire high season, and possibly longer. So why am I stating the obvious?

Because I want to remind everyone reading this that, yes, we ARE all in this together; and I mean it literally, not as the cute marketing phrase it has become.

If we want to save the season and get things back to the real normal---including having our awesome annual convention that we all look forward to---we need to set politics and conspiracy theories aside and comply with the policies that have been set forth.

If the numbers we’ve seen in the past couple of weeks continue in that direction, we run the very real risk of seeing a huge spike and wiping out all of the effort, inconvenience, and economic sacrifice that has been made since this all began.

So please check with your local authorities to ensure you’re following protocol, as well as keeping your customers confident your shop is safe, so we can put this behind us and do what we all love to do….sell ice cream!

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A MESSAGE FROM THE EXECUTIVE DIRECTOR

Well its that time of year again – Time to celebrate Congress passing Joint Resolution 298 - National Ice Cream Day and National Ice Cream Month.

It took us a long time to get there and there have been many bumps in the road along the way this year. That being said, lets get the most out of these celebrations and share some love along the way.

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.

In the proclamation, President Reagan called for all people of the United States to observe these events with "appropriate ceremonies and activities." If there was ever a year to boost our businesses and the morale of the community, this would be it.

This year, National Ice Cream Day will be on the 19th of July.

The NICRA office has produced a press release that is being promoted nationally and a template of a press release you can use locally can be found on the Marketing Tools tab under “Members Only” on the NICRA Website.

Similarly, every day this month, The NICRA general Facebook page will post an ice cream fact or item of trivia for you to share – for example…

To make one gallon of ice cream, you need 12 pounds of milk. A dairy cow can produce enough milk for about 9000 gallons of ice cream in its lifetime.

We have also produced numerous Facebook posts and graphics you can use to help promote this celebration in your marketplace. Although this can be one of the busiest months in the ice cream calendar, I hope you will take some time to plan some marketing and promotional activities around this event.

And above all, stay safe and healthy, and if there is anything, we can to do help you, please reach out,

Steve Christensen Executive Director NICRA

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CONVENTION COMMITTEE UPDATE Greetings, my fellow members.

I know there has been a lot of speculation as to whether the NICRA Convention and Trade Show will be happening this year in Orlando. We have seen new spikes in COVID cases around the country and in Florida in particular The NICRA Office recently sent out an association wide survey in regards to holding the Annual Convention and Trade Show in Orlando this November. The results were pretty much split down the middle with many respondents still planning to attend and many who were concerned about health and safety.

Due to the recent reemergence of COVID-19 cases throughout the country, and particularly in Florida, the NICRA Executive Committee have decided to delay the potential registration of our convention until August 1st. In the mean time we will continue to communicate with the Rosen Plaza and look at alternatives to a live event.

During the coming weeks we will continue to monitor the cases in, and around, that area and work with our committees to look at alternate plans to support our members during this unusual time.

We also realize the pressure this delay puts on our supplier and exhibitor members, as many are in the planning process for attending events this year and early next year. The Convention committee feels that 90 days will still give many potential exhibitors time to plan for and exhibit at the CONECON event should it go forward.

The NICRA office is also look at several platforms to hold a virtual event if we need to. If you have questions or comments, please feel free to email or call the office at 636 778 1822

BRYCE THOMPSON SCHOLARSHIP APPLICATIONS OPEN JULY 15 2020 Applications for the Bryce Thompson Scholarships open July 15 at 12pm Central time.

The Scholarship program has been running since 1996 and has given over $285,000 to NICRA member employees to help further their education.

Regardless of what form our convention looks like this year, please prepare your employees to take advantage of this great opportunity to receive assistance for their college tuition and assocated costs.

An association wide email will be sent with particulars, and all updates can be found at www.nicra.org/scholarship

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NICRA MEMBER NEWS

FREE VIDEO BASED SBA WEBINAR ROAD TO RECOVERY WEBINAR Thomas Yochim from the Small Business Adminstration's St. Louis office has been a great resource to our membership during the COVID-19 pandemic. NICRA has held 2 webinars with the SBA thus far, and we have scheduled another webinar with the SBA for NICRA members.

This "Road to Recovery" Webinar will be for NICRA members only and cover topics such as the EIDL and PPP payback and other programs to help small business owners get back on track financially.

The Webinar will be held on the 7th of July 2020 at 12 pm central time.

An association wide email will be sent with the link to the online webinar and the session will be recorded for future viewing.

Operational Training Scoop School Training Program

We have had many members access and benefit from the Scoop School Video based Training program that NICRA members can access for free through your membership.

These videos can be viewed by your management and front-line employees.

THE 2020 ACCESS CODE FOR THE NICRA VIDEO BASED TRAINING IS

“rosen2020” Please enter this coupon code in the checkout box to access all of the training that is complimentary for NICRA members.

PLEASE NOTE - THIS COUPON CODE WILL CHANGE ON THE 13TH OF JULY MEMBERS WILL BE ADVISED ON THE NEW CODE VIA EMAIL

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NICRA MEMBER NEWS

Get your National Ice Cream Month Facebook Posts at www.nicra.org/marketingtools

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The National Ice Cream Retailers Association Welcomes our New Members

Ike Chidinma Ceased Ice Cream Port harcourt Port harcourt rivers state

Sandy Cummings The Scoop Elgin, Arizona

Tresha Kidder 4CornersCafe North Muskegon, Michigan

Robert Schaublin-Yanes Kiki's Kreamery Safety Harbor, Florida

Pradeep A CreamSlab Concepts

Jenna Elskamp Metl Creamery San Diego, California

Siva Kishore Jus Gelato Bangalore

Susan Scherer Heavenly Hash Creamery, LLC Pinellas Park, Florida

Rizwan Asim Frozen Desserts Dubai , Lahore

Francheska Fontanez Cream Collab North Miami Beach, Florida

Ed Sherman Ed & Judy's Ice Cream Murrieta, California

Shenika Black Carrie’s Cream LLC Jackson, New Jersey

Michael Fradelizio Calistoga Creamery Calistoga, California

Carlos Lever Terbium Industrial Ciudad de Mexico, Mexico City

Misty Cantrelle The Double Scoop Franklin, Georgia Nicole Cartwright Sea View Treasures Georgetown Alison Neilson Chocolate Shoppe PSL Port Saint Lucie, Florida Erin Clarke Maurice Colbert Colbert Enterprises Ohio James Cornell Jimmy’s Robin Crisp Hanover, Pennsylvania Dee Cruz Na Na's Ice Cream Covington, Virginia

Dori Gallagher LiamsLicks Franklin, Massachusetts David Yanga Happy Ice Cone Juba Caitlin Hayes Clare's Creamery Greenville, South Carolina Peter Illig PDI Cone DutchTreat LLC Buffalo, New York Kevin Johnson Johnson Bros Bakery Supply Inc San Antonio, Texas Michael Kasseris New City Microcreamery Hudson, Massachusetts Tod Wilson Tumstrum's Treats Emporium Holmen, Wisconsin Nicole Wilde Love Creamery Duluth, Minnesota

Dan Lieberman Americana Kitchens Garnet Valley, Pennsylvania Niki Liu Nikis Creamery Long Beach, California Poggi Luca Cream2go Kris May Wasatch Creamery Ice Cream Company Heber City, Utah Merilyn Myers Big Dipper Streator, Illinois Brian Navarro Klamath Falls, Oregon Deven Patel Dev Group Lou Riiff Scoopy Lou's Lindenwold, New Jersey Craig Keller Doc Burnsteins Ice Cream Lab Grover Beach, California

Joel Sims Lancaster Co-working Lancaster, Pennsylvania Cheryl Sparks Sparkles Springfield, Georgia John Todd Cloud Nine Melrose, Massachusetts Rosemarie Uzun Bubble Waffle Ice Cream Smithtown, New York Pamela Washington Kish-a-wa Creamery Hunt, New York Amy Weiss Pops Ice Cream Sebastian, FloridaJ James Whitaker Batch Old Fashioned Ice Cream San Luis Obispo, California

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Insurance “little things make a BIG difference” 3 basic questions to ask yourself about your insurance Roger Trahin- Trahin Miller Insurance Services Many retail ice cream store owners are sold a Business Owners Policy (BOP) which includes coverages like fire, theft and liability. This is usually a “right off the shelf” product. It may not include coverages you need for very common claims. Most insurance companies can include these protections. With an experienced agent familiar with ice cream stores some important optional coverages can be added. Most are not very expensive options but can save you thousands of dollars in expenses not covered in your policy.

In this article I am going to point out 3 examples of these coverages that you should discuss with your insurance agent.

Example #1 – Do you have enough insurance?

A business owner that leased space in a strip center had a small fire in the space they occupied. The damage was extensive causing their business to be closed for 6 weeks. When they 1st leased their space they had to pay $75,000 in improvements to make the space compatible to their retail store (walls, lights, wall covering, flooring, etc) and another $50,000 for their property like counters, freezers, displays, tables and

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chairs. After the fire they figured it would take about $10,000 to repair/replace their property and another $10,000 to repair the improvements. The owner remembered their policy limit was $50,000 so they thought they would have no problems. They turned in their claim and this is what happened: Owner paid $10,500(plus their employees’ wages) Insurance carrier paid only $15,500. Why? 1. Their policy paid for their loss of income ($6,000) but did not pay their employees’ wages.

2. Their policy had a $50,000 limit but it also had a 80% co-insurance clause. That meant, with $125,000 total needed to replace everything they should have had $100,000 (80%) insurance limit. Since they only had 50% of the $100,000 required the policy would only pay 50%. The insurance company paid half of the owners property - $4,500 (after the $500 deductible) and half of the improvements - $5,000.

With the right insurance the owner could have paid only $500(deductible) and the insurance company would have paid $25,500

Example #2 – Do your employees use their cars to run errands?

An employee was involved in an accident while driving his personal vehicle to make a deposit for the business owner. The driver ran a red light and hit a pedestrian. The pedestrian had $25,000 of medical bills and had permanent injuries causing them loss of job.

Shortly after they renewed their insurance for policy year 5, they received a “sales audit” report request from their insurance company.

They asked their agent what that meant and they were told that their policy had always been “subject to audit” but the insurance company had waived it in the

The pedestrian sued the employee, the owner of the employee’s vehicle for $250,000. When the pedestrian’s attorney found out the employee was using the vehicle for “business purpose” the business owner was added to the lawsuit.

The lawsuit was settled for $175,000. The business owner’s insurance policy did not . pay anything and did not pay for any defense cost for the business owner With the right insurance the business owner would have nothing and the insurance company would have paid all the defense and any amount the court deemed the business was liable, up to the policy limit of $1,000,000.

Example #3 – Does your insurance premium go up when you make more money?

A business owner purchased a Business Owners Policy when they opened their business. They estimated their annual sales to be approximately $250,000 for the 1st year. Their business went much better than anticipated and they open 2nd store in their 2nd year and added a food truck to sell at fairs and local business centers. At the end of their 4th year their sales had gone up to $1,000,000.

past but elected to audit for the expiring policy period. Once the audit was completed the business owner received a bill for $8,000. ($4,000, for the 4th year policy period and another $4,000 for the current policy period).

The insurance agent told the business owner he legally owed the $4,000 for the prior policy year and if the additional $4,000 wasn’t paid his current policy would be canceled and the business would be legally obligated for a prorata portion of the increased premium.

current

year’s

new

With the right insurance the business owner would have not been audited and would not have owed any additional premium.

These are only 3 examples of some of the differences an experienced insurance agent can help you avoid.

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Obviously, there are others. Each ice cream store can be a little different than the others. Talk to someone who knows your business and has learned some of the little “differences” your business needs in insurance protection.

The above article was written by Roger Trahin of Trahin Miller Insurance Services, Inc., the endorsed insurance agent of NICRA. It is only a brief listing of some of the types of coverages a retail ice cream store owner should consider including in their insurance policy.

This article was created solely to help a store owner realize some coverages that are available for insurance protection.

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Please consult with the policy for actual coverages, limitations, conditions and exclusions.

Please contact Roger at roger@trahinmiller.com or 317-489-4400 if you have any questions regarding this article and/or if you would like him to either provide you with an insurance proposal for your business or to review your current insurance policies.www.trahinmiller.com

Water Ice and Sorbet Roderick Oringer - I.Rice & Co

Water Ice/Sorbet is a refreshing, non-dairy frozen dessert that uses few ingredients and is highly profitable. Sorbets are perceived as a high quality frozen dessert often having added fruit particulate added whereas Ices are considered a more fast casual concept.

They are essentially the same thing though/ Water, Sugar, Flavor and Stabilizer.

This is ok as long as you recognize that the product does require frequent stirring, will not be as creamy and will freeze rock hard in a standard ice cream cabinet.

Philly Style Ice is held at temps between about 15-20 degrees F. It is imperative that you stir your ice throughout the day to mix the juices back in.

Although we suggest the use of stabilizers in Philly Style Ice because the stabilizers provide the smooth creamy texture it is not necessary to add stabilizers and in fact many of the purists out there including that special someone who uses their great grandfathers super secret recipe brought over from Italy will disagree with the use of stabilizers vehemently.

Below are a few guideline recipes all designed for 24 quart recipes

Alternatively, you may opt to produce a firmer Water Ice (Hand Scooped Ice).

This type Water Ice is held at colder Further to this there are a few options to temperatures, approx. 6-8 degrees F, and consider when planning the addition of Water requires stabilizer. The finished product Ice to your establishment. should scoop soft and creamy in a standard ice cream cabinet alongside your ice cream.

Philadelphia-Style Italian Ice is unique in its smooth and creamy texture. As unique as the A Sorbet is perceived as a higher quality product is, so is the way it is made. frozen dessert and is typically served from an Philadelphia-Style Italian Ice is made daily, ice cream cabinet at approx. 6-8 degrees F. and most commonly is not held overnight for Ingredients are the same as Ices water, sugar, sale the next day. This style of Ice is not flash flavor, citric acid and stabilizer.

The frozen in a blast freezer and is served at perception difference is as simple as adding warmer temperatures than other types of fruit zest or frozen fruit to the finished frozen dessert. product.

The PURIST Philadelphia Style Lemon Ice recipe served at 15-20 degrees F

LEMON ICE 7 lbs. sugar 14 quarts water 2 quarts fresh squeezed lemon juice add the zest of 7 lemons and call it a Sorbet

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Standard Philadelphia Style Ice recipe For additional recipes and guidance contact served at 15-20 degrees F I.Rice & Co., Inc. MANGO ICE 11500 Roosevelt Blvd.

1 GL Mango Ice Flavor Base Philadelphia, PA 19116 5 lbs. sugar 3.25 gallons water Roderick Oringer is the VP of Sales & Marketing 16 fl.oz. liquid stabilizer at I. Rice, is the former owner of Oringer 3 fl.oz. citric acid solution Ingredients and has over 40 years of experience add frozen mango chunks and call it a sorbet in the frozen dessert industry.

Scoopable Ice served at 6-8 degrees F CHERRY ICE 1 GL Cherry Ice Flavor Base 8 lbs. sugar 4 gallons water 16 fl.oz. liquid stabilizer 3 fl.oz. citric acid solution

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Roderick Oringer roringer@iriceco.com

Food Service Distributors: How they work and Information you need to know David Weisser-Concord Foods/Oringer From the beginning of my career I have always sold to and worked with Food Service Distributors. I have worked with some of the largest National Distributors located in the Boston Market for 20 years such as Sysco, US Foodservice, and Performance Food Group. Most of these National distributors had different names back in the early 90’s and have been bought and sold over the years.

I also have worked with many smaller/local distributors that are more specialty distributors that will specialize in certain products or Markets such as Meats, Fish, Pizza Shop, Dairy, and of course Ice Cream Products. Many of these local distributors are not small at all and have 100’s of millions yearly in sales yet are just selling their products in a local market area.

No matter the size of the distributor or their geographic location most serve the same purpose and are not understood by many customers.

Hence my thoughts on distributors are below.

In the ice cream industry, I know there are some manufacturers that do sell direct to ice cream shops. However, this is the exception as most manufacturers could never ship to all the customers for various reasons.

Food Service Distributors will buy product in bulk from many manufacturers. They take those products into stock and distribute products from hundreds if not thousands of manufacturers to your ice cream shop. You can order 1 case of product X from your distributor most of the time. However, they many times have to buy 40 to 100’s of cases of that same product to get it into stock for you. It is a very tricky balance that most are excellent in figuring out. Yes, distributors have minimum order sizes. However, you can purchase just 1 case of a certain item most of the time.

There are many other obstacles that you also should be aware of.

Temperature control: Most distributors are buying, storing, and delivering products at all 3 temperatures (Room Temperature, Refrigerated, and Frozen). This is not easy as they monitored by the local and state government that the food is safe through out the process. Also, with making deliveries products need to go in different areas of the truck Lead Times: When a Distributor orders items from a manufacturer the average lead time is 7-10 business days. This means when they order on a Tuesday, they product will ship from the manufacturer the following

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Thursday. After it leaves the manufacturer the product will easily take 2 to 5 days on average to deliver to the distributor. This means that orders place on the Tuesday will probably deliver 3 Wednesday’s from the original order day.

What does this mean to you? Distributor buyers buy from a history of what they have sold in the past. If you need a new item, you must communicate with them well in advance as even if they order weekly there is still very long lead time. Most distributors have no issue buying product for you; however, it is a financial commitment on their end and that the product needs to be purchased regularly.

The time it takes to move a product once it enters the building to delivery to your store is a critical and important factor.

Having a good relationship with your distributors and the food manufacturers can help you and your business. All of us want to work together to help you succeed and grow.

When open communication happens, we all do much better. Do not be afraid of asking for help in looking for new items. Just make sure you know what you want, how much you will need, and give proper lead time so you can get your products properly.

When the distributor delivery is made to your shop. There have been numerous hours of hard work put into making sure all was done to the highest standard.

Many customers ask me if they can buy direct. Please realize many if not most items need to be shipped on a pallet that is shrink wrapped. A Pallet of product many times will weigh over 2,000lbs. Trucking companies will only do deliveries of 6,000lbs and up. Also, when a trucking company delivers the receiver must be able to unload the pallets quickly with the correct equipment and have a dock that a truck can back into. This dock must be at the correct height.

Food Service distributors are used to these issues and deal with them daily. In fact they are experts at working with the trucking companies and food manufacturers. It is a hard skill to master.

Yes, Distributors do want to make a profit and charge a dollar amount to provide this door to door service. If you knew the risk, the cost of moving freight, and the time and effort to coordinate it is unlikely anyone would ever complain.

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David Weisser

dweisser@concordfoods.com

6 Ways To Increase Your Brands Engagement on Social Media Jenn Steere - Modern Connection

Social Media can be the best way to advertise your business. Initially, it can essentially be a free avenue to introduce your brand online, however, it can be tricky. There’s a popular saying that goes “If you build it, they will come” but this doesn’t apply to social media. You can build it but the chances of people finding it on their own can be slim. Here’s a few things you can do to first increase awareness to your page and then increase engagement once they get there.

Invite people to like your pages. This can be directly via Facebook or via email to your current customers. Encourage them to follow you through a newsletter, via in store or even by just following your customers from your business platforms to alert them that you are now on their favorite platforms.

Ask questions. Now that you’ve gotten them here, it’s time to find out what they’d like to see from you. Asking them questions about your products or the types of content that they find valuable will not only help increase engagement but also includes your customers in your journey online. By asking, they know you respect their opinion and care about the type of content they want to see.

Answer their questions and reply to their comments or reviews. Engagement is a two-way street. Your customers will want to interact with you more if they know they will be receiving a response in return.

This helps build online relationships and creates a following because they know you are a brand they can interact with online.

Comment on your customers’ pages. Share in their life by keeping up with your customers from your brands page. Like or heart their photos and show them that there is a person behind the brand.

Run a contest. Running a contest is the best way to increase engagement to your page because everyone loves to win free stuff. And especially if you are partnering up with other brands. This increases interaction on the post and brand awareness for all participants involved in the giveaway. Take this a step further and make sure you are following everyone responding to the review and make sure you are commenting and engaging in conversation throughout the process.

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Run ads. If you are still struggling to gain the audience you’re looking for, running a brand awareness campaign can certainly help to pick up the slack from the organic side. A mixture of organic and paid is the social media metric for success. Organic creates content for your page so people have content and something to view once they get to your page but an ad can help them get you there.

If you’re still finding yourself struggling with your content strategy, we can help.

Now more than ever, it’s important to have an online presence that works for your brand and we are here to help guide you.

Fill out our free consultation form online to chat strategy and get your brand moving in the right direction online.

Jenn Steere

themodernconnection.com

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MARKETING CALENDAR JULY 2020 Daily Holidays Zip Code 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 Car Appreciation Day: 10 Cheer Up The Lonely Day: 11 Embrace Your Geekness Day: 13 National French Fries Day: 13 National Macaroni and Cheese Day: 14 Shark Awareness Day: 14 Gummi Worm Day: 15 Get to Know Your Customers Day: 16 World Emoji Day: 17 National Sour Candy Day: 18 National Ice Cream Day: 19 (International Cake Day: 20 National Lollipop Day: 20 National Intern Day: 23

National Drive-Thru Day: 24 Tell An Old Joke Day: 24 National Day of the Cowboy :25 Red Shoe Day (International) : 25 Aunts and Uncles Day: 26 Barbie-in-a-blender Day: 27 Take Your Houseplant For A Walk Day: 27 National Milk Chocolate Day: 28 International Tiger Day: 29 Cheesecake Day: 30 Friendship Day: 30 National Mutt Day: 31

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MARKETING CALENDAR AUGUST 2020 Daily Holidays National Clown Day: 1 American Family Day: 2 Friendship Day: 2 Watermelon Day: 3 National Chocolate Chip Day: 4 National Oyster Day: 5 National Root Beer Float Day: 6 Brother's Day: 7 International Cat Day: 8 International Hangover Day: 8 National Fried Chicken & Waffles Day: 8 National Garage Sale Day: 8 Book Lovers Day: 9 S'mores Day: 10 World Elephant Day: 12 Kool-Aid Day: 14-16 Best Friends Day: 15 National Honey Bee Day: 15 National Rollercoaster Day: 16 Cupcake Day: 17 I Love My Feet Day: 17 National Nonprofit Day: 17 World Honey Bee Day: 17

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National Fajita Day: 18 World Photo Day: 19 Be An Angel Day: 22 Sand Castle Day: 22 National Waffle Iron Day: 24 Kiss and Make Up Day: 25 National Dog Day: 26 National Toilet Paper Day: 26 Women's Equality Day: 26 Just Because Day: 27 National Bow Tie Day: 28 World Daffodil Day: 28 International Whale Shark Day: 30 National Matchmaker Day: 31

Please find them as follows:

A NOTE FOR OUR SUPPLIER MEMBERS Hey there, Supplier Member. Hopefully by now you have seen quite a few changes in the way NICRA 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 NICRA 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 NICRA Bulletin Advertising rates for 2020.

1 issues 3 issues 1/4 page $70 $65

6 issues $60

11 issues $50

1/2 page

$90

$85

$80

$70

Full Page

$160

$150

$140

$120

DISPLAY ADVERTISING Frequency rates are based on the total number of insertions used within a twelve-month 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.

743 Spirit 40 Park Dr, Suite 121, Chesterfield MO 63005 636 778 1822 * Toll Free: 866-303-6960 E-Mail: info@nicra.org * Web: www.nicra.org

NICRA OFFICERS 2020 President George Xouris, Andia’s Homemade Ice Cream, Morrisville, NC President Elect Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Vice President Patti Otte, Sweet Firefly Gourmet Ice Cream, Richardson.

TX Secretary/Treasurer Charlie Wilcox, Marianne’s Ice Cream, Santa Cruz, CA

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Secretary/Treasurer Elect Kelly Larson, Sweet Temptations, Grand Haven, MI Immediate Past President David Deadman, Chocolate Shoppe Ice Cream, Madison, WI Executive Director Steve Christensen, Chesterfield, MO Terms Ending Annual Meeting 2019 Charlie Bomboy, Bomboy’s, Havre De Grace, MD. Nichole Theriault, Por-shun, Wilmington, MA Dirk White, The Alaskan Creamery, Sitka, AK Rick Pizzi, Pizzi Farm, Waltham, MA Terms Ending Annual Meeting 2020 Valerie Henrici, Yummies, Warsaw, NY Andy Jones, Lloyd’s of PA, Prince Frederick, MD Sue Kloter, Kloter Ice Cream Barn, Ellington, CT Donnie Montgomery, Homestead Creamery, Wirtz, VA Jason Mandler, Carmen's Italian Ice, Rockville, MD Terms Ending Annual Meeting 2021 Bob Hearn, Hearn’s Ice Cream, St Mary’s ON Canada Zach Burton, Nielsen Massey, Waukegan IL Christine D’Amico, Over the Top, Pleasant Hill IA 2020 SUPPLIER OFFICERS President Kyle Cameron, Joy Cone Co., Hermitage, PA Vice President Ben Keser, Novelty Cone, Pennsauken Township, NJ Secretary/Treasurer Evan Waldt, Ice Cream Equipment Spec. Reno, NV Chairman Cherish Mathews, Forbes Chocolate, Broadview Hts., OH COMMITTEES AND COMMITTEE CHAIRMAN Executive Committee George Xouris, Andia’s Homemade Ice Cream, Morrisville, NC Nominating Committee David Deadman, Chocolate Shoppe Ice Cream, Madison, WI

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Convention Committee Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Membership Committee Patti Otte, Sweet Firefly Gourmet Ice Cream, Richardson. TX Ice Cream Clinic Committee Christine D’Amico, Over the Top, Pleasant Hill IA Scholarship Committee Sue Kloter, Kloter Ice Cream Barn, Ellington, CT 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 743 Spirit 40 Park Dr., Suite 121 Chesterfield, MO 63005 George Xouris, Chairman Publications Committee Steve Christensen, Executive Director, National Ice Cream Retailers Association.

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.

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