NICRA June 2020 Bulletin

June 2020

THE BULLETIN THE

OFFICIAL

PUBLICATION

OF

THE

NATIONAL

ICE

CREAM

RETAILERS

ASSOCIATION

Minimizing Product Loss and Waste 2020 CONVENTION SURVEY

PODCAST

Garett Clark - Rolling Monkey Roger Trahin - Trahon Miller

Stopping Milkstone Build up

4 WAYS YOU CAN USE SOCIAL MEDIA TO GIVE BACK

PRESIDENT'S MESSAGE Never did I think in my wildest dreams of the tumultuous year I would have as president of this fine organization. It will certainly be one to remember!

George Xouris Andia's Homemade Ice Cream

I hope you and your families are well. It brings great joy to me to hear of NICRA members overcoming challenges and pushing forward through the obstacles that seem to pop up nearly every month.

Our hearts also go out to our members who are really in the trenches.

I think that by the end of the season, we will be ready for a break (an understatement, for sure). The Board and Executive Committee are hopeful that will come in the form of a great convention in Orlando, FL the first week of November. You will read all about the convention in the coming pages. The Rosen Plaza is a beautiful hotel with outstanding facilities and close to many of Orlando’s attractions.

We are working hard with the Rosen to come up with a package that will enable as many of our members, both seasoned and new, to attend. Our trade show floor is sold out and the NICRA office is making sure the experience will be all it can be. It certainly will be one to remember!

Stay safe, resilient, and as profitable as possible, and we'll hopefully see you in November!

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A MESSAGE FROM THE EXECUTIVE DIRECTOR

My son was listing all the 2020 events to me the other day, and if you were not living through it, you would not believe it.

Fires throughout Australia, devastating floods and earthquakes around the world, Kobe’s death, the worldwide pandemic, shelter in place orders, killer hornets and riots and unrest throughout the US. These certainly are very changing and challenging times. I would like to think that both the network that we have as an Association and the product the we bring to the world provide some strength and hope for a more positive balance of the year.

That being said, we have just started a very unusual yet busy season where many of our members have had to modify menu items, delivery options, reaching out to customers and our overall marketing strategy. There has probably never been a more important time for collaboration, support, and encouragement. This is what NICRA does best.

I have been touched by emails, phone calls and monitoring our socials as to the optimism and encouragement being shared. Our tagline has never had more truth: Ice Cream People Helping Ice Cream People.

As I always say, we here in the NICRA office are here for you. If you have any questions about the organization, your business, and what is available to you to help you open or grow your frozen dessert business, then please reach out.

Finally, the words “stay safe” have almost become the normal thing to say at the end of a conversation now. Whether on the phone, email or text, it has become the bookend of most conversations. I hope the true meaning and intent of those words don’t become cliché or hollow.

Please be safe, and pass or regards and encouragement to you partners, staff members and family.

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.

In fact, we have never really taken it off the calendar; however we have been very closely monitoring a very fluid situation around the country and in the Orlando area.

We are very sensitive to our member's needs on two fronts: 1. What will the financial outlook be like for many of our members at the end of this season? and 2. What will travel, meeting and other restrictions look like in November?

We understand that every NICRA business and individual will have a different set of circumstances and that a percentage of our members who might have gone to CONECON2020 may now be having second thoughts. That being said, there are also many emails and messages being received at the NICRA office pleading for us not to cancel the event as now, more than ever, retailers will need a definite break after the season.

We would like to hear your opinion. Here is a link to a quick 6 question survey, most multiple choice. We need this information to shape the convention for this year, and as this event is a huge part of the NICRA experience, we would like to hear from you. https://www.surveymonkey.com/r/99JPF2Q If you have questions about the convention, we are happy to help you with information we have to date. The Convention section of the NICRA website is updated regularly.

Orlando is gearing up even as we speak/read to open for visitors.

Pending approval from the state, Orlando’s world-famous theme parks will resume operations based on this timeline: June 5: Universal Studios Florida, Universal's Islands of Adventure and Universal's Volcano Bay June 11: SeaWorld Orlando, Aquatica and Discovery Cove July 11: Magic Kingdom Park and Disney's Animal Kingdom Theme Park July 15: EPCOT and Disney's Hollywood Studios Additionally, dozens of Orange County attractions have already reopened, and many more will join them over the next few weeks, giving meeting attendees plenty of fun activities to experience. Keep an eye out for more information as we fine tune the costs and the best possible experience for CONECON2020.

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NICRA MEMBER NEWS

THE PODCAST ABOUT ICE CREAM PEOPLE HELPING ICE CREAM PEOPLE

FREE VIDEO BASED

Operational Training Scoop School Training Program

Two great podcasts these last couple of weeks.

The first from Garret Clark, of Rolling Monkey, Statesboro, GA who shares his experience with a new concept and his You Tube series The second is a great chat with Roger Trahin of Trahin Miller and Assoc, regarding the correct insurance policies for your business and how you can save money.

If you would like to be on the NICRA podcast, drop us a line at info@nicra.org. We love hearing from our members and the victories they have in their businesses.

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.

If you have any trouble accessing the training, please feel free to contact the NICRA office.

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NICRA MEMBER NEWS

NEED BOXES?????

We have been contacted by manufacturers asking for their best new flavor pint containers early to coincide with their production needs.

Please reach out to the NICRA office via email at info@nicra.org if you would like to receive your containers early.

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The National Ice Cream Retailers Association Welcomes our New Members Sharifa Al Mutawa Glacee Cafe Dubai, Dubai

Robert Christian The Sleeping Giant Ice Cream Company Kerhonkson, New York

Angel Benitez Danny's Mexican Ice Cream Avon, Indiana

Olivai Cleary Ollie's

John Betlach Kona Hawaii Guest House and Uncle Johns Ice Cream Kailua Kona, Hawaii

Brian Cunning TBD Joe Deedy icecream Southwick, Massachusetts

Latonia Bland BrainFreeze: Cones For A Cause Louisville, Kentucky

Kathy DouglasHouston Scoops Venice, Florida

Kavita Bora Kings Kulfi & Icecream Haldwani

Randy Dulaney Surf City Scoop Hampstead, North Carolina

Noel Brady Lucky Dog Gelato San Clemente, California Arthur Brocato Angelo Brocato Ice Cream New Orleans, Louisiana Tarun Manchanda, Manchanda Di Kulfi Gurgaon Penny Caciolo The Inside Scoop Coopersburg, Pennsylvania Renee Carolla Taylors South Carolina Lorenzo Casi Stracciatella & Nocciola New York, New York Susan Chaika Lindy Scoop Little Falls, Minnesota

Todd Eaton Alice Scooper’s Palmetto, Florida

Victor Hernandez Helados Roby Saltillo

Danielle Merritt Sky’s Haven Michigan

Janco Holtzhausen Buhari Mohammed Seven fountains Mutaka Creamery Bloemfontein Rose's sweet confection Jos South Roderick Knight BrandyGreenCandyMac Curtis Thurston hine Summersalt Ice Cream Ford Heights, Illinois Co Prairie Village, Kansas Robert Kool Treats Kool Treats Matthew McGraw Elmira, New York McGraw's BackPorch Ice Cream Rhonda Kramer Fairhaven, Ullery 'Concession LLC Massachusetts Union, Ohio Bora OZUTURK Martin Kretz Frozen pops RandR Ice Cream Sisli Lafayette, Colorado Jill Patterson Latoria Williams Ruby May’s Creamery Gumbeaux Cream Asbury, New Jersey Althea Layne Anna Kingstown, Kingstown

Devin Peck DAP’S Ice cream, Burgers and Fries

Joseph Ericksen Heavenly Creamery Conneaut

Nathaniel Levin Climate Change Creamery Redmond, Washington

Phil Witry Waynesboro, Virginia

Charles Erickson Cabanaboy Winterhaven, Florida

Gina Lynch Dux Lake City, Minnesota

Ed Fennell I.RICE and Company Naugatuck, Connecticut

Griselda Marin ice Cream La Michoacana IMPERIAL La Mirada, California

Mark Elmer Eat Up LLC Loa, Utah

Steven Goodman HSR Associates, Inc. Tarzana, California Steven Gordon Smash Los Angeles, California

Jamieson McGonigle McScoops Ice Cream Parlour Saeed Mckenzie TBD Fort Myers, Florida

Brad Raimey Downtown Dairy Treats Lincolnton, North Carolina Adam Rein The Meltdown NYC Mark Rigas Mister Softee Belleville, New Jersey Steve Rinehart OH-YO Grove City, Ohio Andrea Ripberger Al's South Pole Tipton, Indiana

Sandy Yovich Frosty Freeze Clarkston

Brandon Choi Gelato by Stick Station Commerce, California

John Seeley Mill Street Caramel Corn Troy, Pennsylvania

Bridgett Karlson Groovy Gumball Cincinnati, Ohio

Long Shen Pennsylvania

Sandra Valli Gelato Joy Cafe Wellfleet, Massachusetts

Emilia Sixtensson Nordic Ice Edison, New Jersey Melissa Smernaos The Coastal Creamery West Palm Beach, Florida Sheynel Smith Retreat Global Ltd Deborah Sohr The Big Dipper Ice Cream Shoppe Suring Wisconsin Emily Stevens Buck n brew coffee & ice cream Campobello, South Carolina Jessica Tang The Julep

Catherine VanProyen Tippy Cow Ice Cream, LLC Grandville, Michigan Karen Volzer Fairport Harbor Creamery llc Fairport Harbor, Ohio Holly Wehde Lifecoast church Flagler Beach, Florida Alison Welch Dutch Treat Wilton, Maine Lataira Wilburn Alabama Tiffany Willis Oak hill West Virginia

Mohammed Tawili Berry Crepe Cafe

Ron Witcher Arctic Ape, Inc San Antonio, Texas

Mary DeBartolo The Local Scoop Orleans, Massachusetts

Liad Yamin gleeda New York City, New York

Beth Tidwell Farm Fresh Vintage Finds and Creamery Fairview, Tennessee Steve Tutunjian Sev Bellingham, Massachusetts

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Minimizing Product Loss and Waste Andrew Jones- Lloyd's of Pennsylvania, Inc Good business people are a wealth of information and their advice is an infinite source of discussion and debate.

Two successful entities may rely on diametrically opposite strategies, but nonetheless healthy and thriving. One owner believes on being well capitalized with a conservative buffer, while the other owner “bootstrapped” using his relationship skills to entice his dedicated vendors to share in the risk and reward. Each playroom delivers the desired result when well executed and plays into the particular skill sets of the owner or group involved.

Clearly the two owners would strongly disagree on the fundamental philosophical aspects of each other's business plan, but agree on maximizing customer satisfaction, profits and minimizing inefficiencies. Today’s headlines tend to portray organizations as wasteful, but long term success and longevity will always be correlated to consistent and focused energy spent on reducing waste, which comes in many forms. Improperly maintained equipment, too many employee’s and excessive rental exposure are common examples, but what about raw materials that go down the drain or finished product that is thrown in the dumpster? On your Profit and Loss statement, these are declared as Cost of Goods Sold and controlling their impact on your business is critical.

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Let’s look at some of the solutions and variables: Proper Storage - Temperature, moisture and air are the enemies, which is nothing surprising, but ignoring them because they seem obvious will impact your bottom line.

Regarding temperature, the cooler the better as it pertains to your reference product. Heat, which is energy, will only help to escalate potential pathogen growth and degredate product quality. Repetitive fluctuations in temperature, large or small, will also negatively affect packaged food products of all types over time.

Maintaining your refrigeration equipment and installing curtains on your walk in units will minimize the damage. Long term storage temperatures should fall into the following ranges per category: Shelf Stable (50 to 75 Degrees Fahrenheit) Refrigerated Products (32 to 40 Degrees Fahrenheit) All Frozen Products (-10 to 10 Degrees Fahrenheit) Finished Packaged Frozen Desserts (-10 to 0 Degrees Fahrenheit) Moisture, essential for all life on the planet, is also a major culprit for growing the “non needed” pathogens which pose health hazards and render food unusable. Logically, most food would be stored in a temperature controlled environment, which tends to control moisture, but for excessively moist areas such as basements, a dehumidification system would be recommended.

Ambient air, “any unconfined part of the Earth's atmosphere,” contains approximately 78% Nitrogen, 21% Oxygen and 1% Carbon Dioxide. Food in direct and constant contact with these gases will cause undesirable chemical reactions and deliver a constant barage of airborne pathogens. Worst case scenario, the product is a total loss and potentially harmful for human consumption.

Anything that is not used completely, should be in an air tight container or as close to possible. A few examples: 1. Prior to sealing the cap on partially used bags of mix, first displace all of the remaining air.

2. Dry powders in plastic bags should not have air in the bag and be tightly sealed.

3. Frozen products in bulk dip containers, should not only be sealed when not in use, but have a protective layer directly on the product to protect from the air void. Wax or plastic wrap work well, but first check with your local health department to determine their regulations and or suggestions.

Pre Packaged Pints/Quarts - If you are not offering pre packaged “to go” items, then start immediately! Aside from being a great selling point to your customers it will allow you to take control of any leftover mix and or finished product at the end of your cycle or business day. Most local health organizations do not require nutritional labels for these items, but may require ingredients to be declared. As a general rule, if you are not selling 50,000 units a year you shouldn’t need nutritional panels.

Get all of the Product Out - Focus on all of the liquid or viscous materials, since everything else is generally non problematic. A great domestic example is toothpaste, which husbands and wives can relate to and is a common debate in my own household.

Toothpaste is expensive stuff, so why not get all of it from the tube?

The same goes for liquid mix, syrups and bases. Lets assume a hard ice cream retailer leaves 2 ounces of mix in every 2.5 gallon bag.

On average, they will use 2,000 bags per year, which equates to 31 gallons of mix or $248 dollars. Spread this across all you raw materials and we are talking about $1,000 + dollars per year.

Milkshakes - Aside from being an American staple, these help push volume through your store and move your frozen product more quickly, or what we say give it a quicker turn.

Ultimately, you are serving product that is fresh, plus milkshakes need to be blended, so they are less prone to perceived product deficiencies from your customer base.

Novelties - Stereotyping a little, but kids love this category and you can be creative. Frozen treats can be put on sticks or placed in between two wafers or cookies and sold in bulk containers increasing your at home sales.

Determine the best container or package that completely seals against airflow and your novelty can be stored long term. Again, make these at the end of your cycle or business day to eliminate any leftover mix or finished product from being discarded.

Ice Cream Cakes and Pies - Don’t let these scare you! Any skill takes effort and money to master and they will give you a positive return on investment while increasing incremental sales. These can be made during any normal downtime in your day putting your labor to good use, pushing volume and once again utilizing the leftover product at the end of the day.

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Rerun or Rework - As a production company, these are common terms and used an extremely small percentage of the time.

Typical manufacturing protocol will use unpackaged mix to be used in the lower fat soft serve ice cream mixes, 5% and 10% being the most common. This is done under controlled conditions, calculating and balancing for butterfat, milk solids non fat, sucrose plus some other items and the resulting batch is pasteurized and packaged.

In the retail world this is not an option that we recommend as the environment is not nearly as controlled and the result is more importantly not pasteurized becoming severely contaminated as it is handled multiple times during the process.

Additionally, product that is melted down and

re-frozen or re-churned, creates negative physical attributes that will reduce the customers positive experience.

Bottom line, utilize all of the previous strategies to control your product loss and refrain from reworking and processing dairy products multiple times.

The above strategies are all straightforward and can be accomplished with minimal initial effort, but require constant attention and scheduled retraining from you the owners to your staff. The end result positively impacts product quality, building your product base, increased sales and best of all an improved bottom line.Stay safe and best of luck in 2020!

Andrew Jones

Lloyd's of Pennsylvania, Inc. lloydsofpa@aol.com

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Milkstone

Amanda Bock- Purdy Products In today’s world, food safety has never been more important. The concerns focus on cleaning, sanitizing and disinfecting surfaces and reducing employee contact with food and customers. While these issues are critical, are you giving the same attention to the inside of your ice cream machine? Everyone should agree that “A Healthy Customer is a Happy Customer.” Without properly cleaning your ice cream machine, it can harbor an invisible foe that can become a breeding ground for bacteria which can be just as harmful as a virus.

This repugnant foe is known as Milkstone. It can appear as a white or grayish or, sometimes, invisible film that accumulates slowly inside your ice cream machine due to insufficient cleaning. Hard water will only make matters worse. The composition of milkstone can vary with different product mixes and the conditions it was formed, but all types can conceal bacteria and other contaminants.

Once formed, milkstone can be very difficult to remove and will seep into different parts of your machine. At this point, bacteria and contaminants will eventually resist all your sanitation efforts and create a bigger problem for you and your customers.

food safety issue as bacteria can eventually be served to your customers causing your once happy, healthy customers to now being upset and sick.

As milkstone devastates your products and customers, it can also be wreaking havoc on your machine. When milkstone forms in your machine, it can cause premature wear and tear leading to untimely repairs and costly replacement parts. Milkstone can be an expensive problem, but it is a simple one to prevent if you use the proper cleaning product.

There are many factors to consider when cleaning and sanitizing your machine. You want to make sure you are cleaning, sanitizing, and removing milkstone efficiently. Using the proper cleaner is the first and most important step. To begin, milkstone cannot be removed with a standard cleaner, it requires a specific cleaner specialized in removing milkstone. An example of a product specifically made for this task is Stera-Sheen Green Label. With it, you can clean, sanitize, and remove milkstone all with one product, unlike some other milkstone removers that are sold separately from cleaners. It is also essential that the product be an EPA registered product.

Stera Sheen Green-Label is EPA registered The milkstone particles laced with bacteria and is an NSF listed product not requiring a can end up in your ice cream affecting the rinse, saving you time and money. quality, taste, and texture of your product. If that is not bad enough, it also creates a major

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A clean machine guarantees that your machine can get properly sanitized, which is the name of the game.

Milkstone may seem like a tough foe to deal with, but prevention is the key. Make sure you have the proper product and cleaning/sanitizing procedures in place to avoid any unnecessary build-up. With preventative measures, you will be guaranteed to serve a quality product and Your equipment manufacturer will have keep your customers happy, healthy and coming specific instructions for you to follow for back for more. cleaning your machine. Please note that using a product like Stera-Sheen Green Label For more information on milkstone and/or for the cleaning steps is very important. The Stera-Sheen Products, please feel free to contact biggest problem we discover when speaking The Purdy Products Team at with customers is that they only use a sales@sterasheen.com. sanitizer after the machine is reassembled.

Amanda Bock Purdy Products Inc Using a cleaner/sanitizer for both steps will sales@sterasheen.com help ensure your machine is clean and milkstone free.

The secret to Stera-Sheen Green Label’s cleaning greatness is that it contains ingredients to safely remove milkstone, scale and protein buildup providing a clean surface every time. Equipment properly cleaned and sanitized by Stera-Sheen Green Label will meet and exceed local and federal health agency standards.

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4 Ways Your Business can Use Social Media To Give Back Abbay McCandless - Modern Connection

Social media has revolutionized the ways we’re able to give back. From easily shareable sites like GoFundMe, to digital wallets like Venmo and PayPal, donating with just the click of a button has never been easier. Even social platforms like Facebook have implemented a way where you can request donations for your birthday to one of 750,000 nonprofit organizations or charitable causes. Now that all of these innovations exist, what does this mean for you, your business, and your community?

It’s no secret that social media has exponentially broadened the reach of businesses. As of January 2020 there were a reported 3.8 billion social media users.

While we’re aware of the importance of marketing your business online, it’s also an incredibly effective way to execute new methods of contributing to your community.

In fact, sometimes highlighting the expertise of your business online can not only benefit your business, but it can also benefit your neighborhoods. In many cases, businesses turn to social platforms to help establish themselves as experts in their field of work. This expertise has the opportunity to transform into valuable resources for your audience.

Using your platform to educate and inform is a free way for followers to learn, and for you to gain a following.

Social media is also the fastest way to share news and raise awareness. While viral posts and tweets have had global effect, it’s even easier for you to impact your local community. Highlighting events, dates and local happenings are simple ways that can help out other businesses and organizations. Even a quick post or story update helps open up the cause or event to a completely new audience and create an avenue for word to travel fast.

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Social media has also helped accelerate various awareness campaigns and fundraisers. Some popular examples include the Ice Bucket Challenge to raise awareness for ALS, and the idea of #givingtuesday where businesses can use their platforms to showcase a charitable donation.

One of the main benefits of social media is its ability to connect people that would not normally be able to meet. When it comes to creating campaigns or spreading a message, people from all over the world are able to interact in a virtual meeting spot.

This type of meeting can also be a great asset to your local community.

Neighborhood groups and forums open up for conversation between neighbors whose paths may otherwise have never crossed.

Even in a tight knit community, connections made by social media help create collective communication.e and will get you through hard times.

How Your Business Can Participate Donation Match A social media campaign often implemented on #givingtuesday is a donation match. There’s a variety of ways to conduct this campaign, from matching donations to even assigning a monetary amount for each form of online engagement. While the algorithms of social sites are always changing, some popular campaigns in the past have been to donate $1 for every like received on a post. This type of campaign is threefold: it increases engagement, raises awareness, and gives back.

Pledge a Dollar Amount from Every Sale Another popular way for businesses to give back while still increasing sales is to pledge a certain dollar amount from every sale to a

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certain organization.

Volunteering and Sharing Your Work on Social Media While monetary donations are wonderful, showing action has a larger impact on a local scale. Physically volunteering and sharing your work on social media not only informs your audience about the work you’re doing, but it also highlights your contribution within your own community. Consider taking your team out to volunteer at a local charity to promote team building while giving back.

Choose a Cause or Organization Consistency is one of the main pillars of social media. In order to attract a following, content should be of good quality and regularly posted.

This same concept applies to giving back within your community. One team outing to volunteer is not going to make many waves in the digital sphere, but creating an annual outing will help build a more impactful contribution. Choose a cause or organization that aligns with your business to help create a lasting partnership.

Whatever method easier than ever media platforms community. Start today!

your business chooses, it’s to start using your social to give back to your creating your connections

Abbay McCandless themodernconnection.com

MARKETING CALENDAR JUNE 2020 Daily Holidays National Olive Day: 1 Leave The Office Early Day: 2 National Rotisserie Chicken Day: 2 Global Running Day: 3 Wonder Woman Day: 3 World Bicycle Day: 3 Hug Your Cat Day: 4 Banana Split Days: 5-6 Doughnut Day or Donut Day: 5 Companies That Care Day: 6 Drive-in Movie Day: 6 Ghostbusters Day: 8 Â Donald Duck Day: 9 Iced Tea Day: 10 National Cotton Candy Day: 11 National Flip Flop Day: 12 Family Fitness and Health Day: 13 Flag Day: 14 Prune Day: 15 Fudge Day: 16 National Garbage Man Day: 17 Clark Kent's Birthday (Superman): 18 International Sushi Day: 18 Recess At Work Day: 18 Flitch of Bacon Day: 20 Mermaid Day: 20 Father's Day: 21

Positive Media Day: 22 National Eat At A Food Truck Day: 23 National Hydration Day: 23 International Fairy Day or Faerie Day: 24 Global Smurfs Day: 25 National Hand Shake Day: 25 Harry Potter Day: 26 Happy Birthday To You Day: 27 National Onion Day: 27 National Sunglasses Day: 27 Log Cabin Day: 28 World Camera Day: 29 Asteroid Day: 30 California Avocado Day: 30 National Meteor Watch Day: 30 Social Media Day: 30

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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

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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

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.

CHANGE TO THE EXECUTIVE COMMITEE Due to the recent resignation of Jeff Shain as the President Elect of the Association, the Executive Commitee met and Dave Deadman was nominated to fulfil the role of Presdident Elect. A motion was unanimously agreed to have Dave fulfill this role and this change is reflected in the NICRA Officer listing below.

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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