NICRA June 2021 Bulletin

June 2021

THE BULLETIN THE

OFFICIAL

PUBLICATION

OF

THE

NATIONAL

ICE

CREAM

RETAILERS

ASSOCIATION

Refining your menu's kids choices

nicramembersonly

nicraofficial

nicra_org

A MESSAGE FROM THE EXECUTIVE DIRECTOR

Booming sales with product and staff shortages I hope you are well in your various situations while reading this month’s bulletin.

Many of our members are reporting higher than average sales which is always welcomed, however maintaining great customer service and supply of equipment and ingredients is an unexpected challenge. The issue confronting most retailers is the lack of willing and hard workers. Many of our members are working longer than normal hours in due to the reduction of well-trained managers and shift leaders.

The food industry is not the only retail and service segment suffering with staff shortages. American Airlines has cancelled hundreds of flights to due staff shortages, trash collection in many states and countries are delayed for the same issue and even the live concert scene is suffering with a lack of roadies and service crews.

The issue has a ripple effect with many broader aspects of our businesses. Transport and freight companies have in cases doubled their travel times and inventory of equipment, ingredients and other supplies are often arriving damaged more regularly than normal.

I know there has been some frustration with equipment suppliers as lead times for ice cream machines, dipping and display cabinets and other equipment needed for new and replacement units in our stores have greatly increased. Pricing has also seen an increase as supply and demand continues to cause aggravation to retailers that need equipment fast.

Many of our supplier members in the equipment business rely on 3rd party components to complete the mechanics of these units, some of which are reporting a 10-to-12-week lead time.

Now, we could paint a picture of doom and gloom, and if you are reliant on equipment and supplies to take advantage of the demand, you may be very frustrated. BUT – please remember that we are in this together. If we can try and take a 10,000-foot view of the challenges we are facing, many of our competitors, members and other segments of the food service industry are in the same boat.

I guess if that is one main thing to take away from this challenging time, is that we are an industry that continues to bring joy to those who are struggling, memories to those who are celebrating and a little relief to those who may be finding it hard to make it through the day.

I hope you continue to move forward in your individual, family and business situations, and please always feel free to call the NICRA office if you need any assistance. We are here for you as well..

Regards,

Steve Christensen Executive Director NICRA

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CONVENTION UPDATE The word on the street is that our convention in November will be the biggest and best attended event in NICRA’s recent history. Many of our supplier and retailer members are expressing the great need to get together face to face, shake a few hands, give a few socially distant hugs, and enjoy each other’s company in person again.

That being said, we have had a few questions about our plans for COVID safety and procedures. Please note that we will be following the guidelines of the county and state. Orlando and the state of Florida are the kings of conventions and events, so we will be following the lead of their respective health department recommendations. The Rosen Plaza has also been incredible in helping us plan an event that will be enjoyable and as safe as it can be.

Please note that attending any large convention, concert or event is a personal decision and although NICRA will strive to do all we can to adhere to local mandates, we understand that some of our members who are at high risk or who suffer from underlying health problems may sit this one out.

As a convention committee, we have been finalizing the speaker and presenter roster and we are very excited to report that the knowledge base that is available through workshops and seminars is the strongest we have ever had. In particular, we are very excited to be hearing from our Keynote Speaker, John Lowe, CEO of Jeni’s Splendid Ice Cream. John has been instrumental in growing Jeni’s into a national brand and will be sharing numerous growth and operational advice to help you in whatever phase your business is in.

One final word – HAVE YOU BOOKED YOUR HOTEL? After onto 22 days of registration being opened, we have booked over half of our room allotment. Now we can always increase it, but we would advise to get in early and make your reservations (even before buying your tickets). You only need a credit/debit card number and nothing is authorized until a week before the event.

The link for accommodation is HERE.

Stay tuned for more information – its going to be a great one.

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Connie Feda Cookie Cookie Ice Cream McKees Rocks, Pennsylvania

Toby Bantug Toby's Ice Cream & Coffee Arlington, Virginia

Patricia Koehn Red Ridge Creamery Lahoma, Oklahoma

James Hanlon Triple Scoop'd Ice Cream Shop Park Ridge, Illinois

David Draper Dreamy Whip Burlington, Kentucky

Omar Mazzei Baluna LLC Miami Lakes, Florida

Andrea Gibson Green Acres Dairy Ogden, Utah

WendyBelt JT's Creamery Holly Springs, North Carolina

Heidi Schuster Schuster Products, LLC Hales Corners, Wisconsin

FOOD SAFETY SUPPORT HOT-LINE FOR

SMALL/ARTISAN DAIRY 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

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Dairyfoodsafetycoach@cornell.edu

Store Layout, why it is so important.

You finally found the right location!

Congratulations! You just found your first wholesale account! Congratulations!

OK, so you now need room in your new or existing store to produce more ice cream.

You’re not ready to have a separate production facility so how can you make your production area as safe and hygienic as possible. Like most stores you are tight on space. This presents a challenge, but it is important to do what you can to provide the best environment as possible for your production.

So, let’s take a look at a few of the main items. Start with the location of the rest room. If it is located in the back of the store, can you have a hallway that separates the restroom from the back room and the production area? The best location of the restroom is towards the middle of the store and separated from serving and production areas. This will minimize traffic in your back areas. This can be done with a vestibule that provides for a sanitary separation. It is expensive to cut concrete and move drains but in the long run it is worth it!

The production area should not be in a traffic area. If your production is in your back room where employees and

delivery people have access you need to make some adjustments. Ideally the entire production area should be enclosed with no access except for the batch maker. If this is not possible production must be done during periods of the day when there is no traffic or separated traffic in the back of the store and after a full cleaning of the area.

This is to prevent environmental contamination. Building a partition wall of smooth cleanable material to separate the production area from traffic flow and from the rear entrance of the store is recommended.

Air flow and protection from the outside elements are important. Make sure your entrance doors are self-closing and screened if they need to be opened for an extended period. Air curtains are effective for flies. Flying insect control can be helped by using a properly installed insect light trap. Proper air condition filters, positive pressure in the production area and UV lighting are also important.

Now let’s look at keeping the area clean and dry. Proper drainage is a must, so a floor drain is necessary as well as smooth and cleanable floors that do not pool water.

Sinks for cleaning should be separated/guarded from your batch machine to prevent splashing.

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Walls and ceiling should be smooth and cleanable. Light fixtures should be properly encased to avoid breakage. Nothing should be above the batch machine/filling area including air diffusers, pipes, shelves or openings.

Hand carts for bringing mix into the production area and for taking frozen tubs out of the production area should be regularly cleaned and dedicated to the production area. Any carts that go outside of the store should not come into the production area. You need to do a transfer from one cart to the other, so you do not contaminate the production area.

Employees that enter the production area should have dedicated footwear that never leaves the production area. No food or perishable items should be stored in the production area. Hair nets, gloves and a uniform with no pockets or buttons should be worn.

No jewelry or piercings worn in production area. The uniforms/smocks should not be worn outside of the production area. No glassware should be in the production area.

Even the biggest production plants are in a constant state of maintenance, repair and improvements to maximize safety. Repairs and maintenance are done when production is down to prevent contamination and must be followed with a full clean up. Having an audit done, either internally or by a third party, will get you on the path to the best facility design for your facility. At some point you may move out of your facility and have the opportunity to for a clean slate and best in class facility. In the meantime, you owe it to yourself, and your customers do be the best you can be.

Rich Draper CEO and Co-founder The Ice Cream Club, Inc. Boynton Beach, FL

around a huge table (you could get all the members at one table then) and comparing each other’s ledgers. Many pages were liberally splashed with red ink, but here and there one would show up substantially in the black.

Ice cream people helping ice cream people is a very common phrase in our association today. We see so many members reaching out and giving advice to those in need. In this months NICRA Through The Years we see how important this principle is to our early members: Lloyd Green wrote about the second NARICM meeting held in Cleveland in 1934:” these were lean, hungry, depression years when a buck was mighty hard to come by…… We remember the members of the Association sitting down

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The fellows with the ‘black ink ledgers’ then were called upon to tell the rest of us ‘how they did it’ and there was no holding back.

Thus began one of our finest traditions: sharing our knowledge with our fellow members…….On the way to, during the meetings, and on the way back home, we visited the stores of our member friends and any good looking ideas we saw we ‘borrowed’ with the full consent and blessing of the ‘lender’." The following article was published in the NARICM 1942 yearbook.

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IT’S ALL ABOUT KIDS That’s right, ice cream retailing to a very large extent, is all about kids. How to get them into our stores, make their ice cream experience pleasant and fun, finding a way to get them to want to come back.

While many of you might think this is no big deal, and not very difficult, it does require a maximum effort on your part to capture the imagination of kids in general, that your place is something special. So, how is done? With six integral parts: Your attitude Kid’s menu Kid’s flavors Birthday party room Kid’s toys given out as a promotion Kid’s birthday club So let’s begin, because if you think kids, you can’t lose!

Your Attitude Too many ice cream store operators have relied too much on ways business was done in the past. Simply having great tasting flavors in a dipping cabinet to appeal to the “high school and up generation,” “yuppies,” and an “older sophisticated crowd,” won’t work today.

The driving force behind ice cream retail decision-making is the “kid,” ages 5-12.

They bring in the whole family, and to a large extent, tell their parents where they want to go.

To really learn how important this age

group is, simply stand next to a cashier at a large supermarket, and see what is purchased: ice cream and ice novelties galore, and tons of snacks. And when it’s time to go for that after dinner dessert, parents go where their kids will be most happy.

So, start thinking, how can I attract kids to my place?

Kid’s Menu The idea around designing a kid’s menu is to play to the market of what parents want for their young kids in size, at a very good price, and is so enticing that the kids themselves ask their parents- “Can I have that.”

Kid’s Cup or Cone So what’s so wrong with having a designated size strictly for kids? Many ice cream store owners are very resistant to having this size because they say that parents in many instances want this size, and by giving it to them, it reduces the price of the overall sale.

My retort to this is “So.” What’s wrong with satisfying the customer? That is what we are in business for. The reality is that some parents might ask for a kid’s cone or cup for themselves, but the percentage is so small, that it isn’t worth getting worked up about.

So what is the proper size and cost of a kid’s cone or cup?

Price at .99 cents Size at 2-2½ ounces hard or soft serve ice

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cream with ¼ ounce rainbow sprinklesfree of charge. In this instance the toy is the free sprinkles.

Why .99 cents? It’s below $1.00 and is an easy sale.

Kid’s Sundae Kids like simple things with lots of color that they can easily see with their eyes at first glance. That’s why a kid’s sundae must be bright, and easily identified with what they like in general. Price these at $1.59. Below are a few examples: LITTLE BITTY KIDDY SUNDAE Offer what kids want, and if you make it simple, it will sell.

Ingredients: 2 ounces Soft ice cream ½ ounce Bittersweet chocolate fudge ½ ounce Whipped Cream ¼ ounce Rainbow sprinkles 1 Cherry Preparation: 1. Dispense two ounces of soft or hard ice cream into the cup.

2. Spoon chocolate fudge and rainbow sprinkles over the ice cream.

3. Dispense ½ ounce of whipped cream on top of the ice cream.

4. Sprinkle more rainbow sprinkles over the whipped cream.

5. Using the tongs, place the whole maraschino cherry on the peak of the whipped cream.

LITTLE BITTY FISH SUNDAE Kids love these little gummy fishes, and they look really cool on a kid’s sundae.

Ingredients: 2 ounces Soft ice cream ½ ounce Bittersweet chocolate fudge ½ ounce Whipped Cream ¼ ounce Rainbow sprinkles 2 Fish Cherry

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Preparation: 1. Dispense two ounces of soft or hard ice cream into the cup.

2. Spoon chocolate fudge and rainbow sprinkles over the ice cream.

3. Dispense ½ ounce of whipped cream on top of the ice cream.

4. Sprinkle more rainbow sprinkles over the whipped cream.

5. Place two Fish on top of the sundae.

6. Place the whole maraschino cherry on the peak of the whipped cream.

UGLY WORMS SUNDAE Yep, it’s really obnoxious looking!

Ingredients: 2 ounces Hard or soft ice cream ½ ounce Bittersweet chocolate fudge ½ ounce Whipped Cream ¼ ounce Rainbow sprinkles 2 Gummy Worms 1 Cherry Preparation: 1. Dispense two ounces of soft or hard ice cream into the cup.

2. Spoon the rainbow sprinkles over the ice cream portion.

3. Dispense ½ ounce of whipped cream on top of the ice cream.

4. Sprinkle more rainbow sprinkles over the whipped cream.

5. Lay the two gummy worms going toward the top of the peaked whipped cream.

6. Place the whole maraschino cherry on the peak of the whipped cream.

LITTLE BITTY MONSTER SUNDAE Even kids deserve a monster sundae!

Ingredients: 2 scoops- two ounces each, Vanilla Soft Serve 2 scoops- two ounces each, Chocolate Soft serve

OR 3 scoops- three ounces each hard pack flavors 1 Brownie square 3 Oreo cookies 1/2 ounce Chopped walnuts 1/2 ounce Chocolate chips 1/2 ounce Mini M&M’s 1/2 ounce Reese’s pieces 3 ounces Bittersweet chocolate fudge 3 ounces Whipped cream 1 Cherry Preparation: 1 Bottom of the container place the brownie.

2 Dispense 4 ounces each of both vanilla and chocolate soft ice cream or 9 ounces hard ice cream on top of the brownie.

3. Dispense 4 ounces each of both vanilla and chocolate soft ice cream or 9 ounces hard ice cream on top of the brownie.

4. Place chocolate fudge on top of ice cream.

5. Place the chocolate chips, Mini M&M’s, Reese’s Pieces all around the container on top of the chocolate fudge.

6. Starting from the edge of container, create an upward design with whipped cream.

7. Sprinkle a variety of the candies over the whipped cream.

8. Squirt chocolate syrup on top of the whipped cream.

9. Place a cherry on the top of the sundae

Malcolm Stogo

Ice Cream University

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Using Social Media Acronyms to Speak to Millennials and Gen Z Target Market

The majority of us are familiar with fun and conversational acronyms, but these days social media slang words can look a bit like alphabet soup. Day by day social media acronyms are becoming more normal. IKR – I know, right? It’s crazy.

Don’t worry, you haven’t lost your cool if you aren’t sure what all these terms, hashtags or acronyms on social media mean. However, knowing the meaning behind these social media abbreviations will be helpful when marketing your business and chatting with your millennial or Gen Z audience. So let’s get started!

Network-Specific Social Media Acronyms Before we dive in, let’s start with the common acronyms related to specific social media networks. You may already know most of these, but some may be less familiar depending on which platforms you actively use.

Once you familiarize yourself with the basic requirements, proceeding with the setup FB – Facebook IG – Instagram LI – LinkedIn YT – YouTube TW – Twitter

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You might also come across

some acronyms that refer to the unique features on each of these networks.

DM – Direct Message: A private message sent between two users. Mostly used on Twitter and Instagram.

Fleet – Temporary Twitter posts that disappear after 24 hours. Like Instagram Stories, Facebook stories, or the original disappearing content, Snapchat.

FYP – For You Page: The FYP is the main timeline you see when you log into TikTok. Instead of people you follow, the ‘for you page’ shows users popular, viral and random videos that they might like based on their personal algorithm.

IB – Inspired By: If you see the letters ‘IB’ in a TikTok caption, it means that the video has been ‘inspired by’ another viral or notable video.

MT – Modified Tweet: A tweet that has been altered before resharing.

PM – Private Message: Another term used for a one-on-one message. Mostly used on Facebook.

RT – Retweet: When you share someone’s Tweet to your own feed.

Tweet – Twitter Post #XYZBCA – The #xyzbca hashtag is simply a popular hashtag that people use in the hopes of getting more views on their TikTok videos. It’s kind of like #FYP and #ForYouPage. It’s just a bunch of letters and

has no meaning at all.

Conversational Social Media Acronyms and Slang 2mr – Tomorrow AMA – Ask Me Anything: Often used by celebrities, influencers, industry experts and regular social media users as an open invite for questions.

ASL – Age / Sex / Location: A throwback to AOL chatroom days, TikTok has lead to a resurgence for this standard internet phrase.

BTS – Behind the Scenes: Use this social media acronym when you’re giving your followers a behind-the-scenes look at what your brand is doing.

BTW – By the Way DYK – Did You Know F2F – Face 2 Face FBF – Flashback Friday FBO – Facebook Official FF – Follow Friday FOMO – Fear of Missing Out FTW – For the Win FYI – For Your Information GIF – Graphics Interchange Format GTG – Good to Go GTR – Got to Run HBD – Happy Birthday HMB – Hit Me Back HMU – Hit Me Up HTH – Here to Help ICYMI – In Case You Missed It IDC – I Don’t Care IDK – I Don’t Know IKR – I Know, Right?

ILY – I Love You IM – Instant Message IMO – In My Opinion IRL – In Real Life JK – Just Kidding LMAO – Laughing My A** Off LMK – Let Me Know LMS – Like My Status LOL – Laugh Out Loud MCM – Man-Crush Monday MIA – Missing In Action MTF – More To Follow

NBD – No Big Deal NM – Not Much NSFW – Not Safe for Work NVM – Nevermind OBV – Obviously OMW – On My Way OOTD – Outfit Of The Day OP – Original Poster POV – Point of View: Often used in captions and on-video captions to signify when the viewer is meant to be watching it from their own perspective.

PP – Profile Picture QOTD – Quote Of The Day ROFL – Rolling On The Floor Laughing SELFIE – A Picture of Yourself SMH – Shaking My Head SOV – Share Of Voice TBH – To Be Honest TBT – Throwback Thursday TIL – Today I Learned TL;DR – Too Long; Didn’t Read TMI – Too Much Information TTYL – Talk To You Later TY – Thank You WBW – Way Back Wednesday WCW – Woman-Crush Wednesday WFH – Work From Home YOLO – You Only Live Once YW – You’re Welcome Slang Cheugy – Gen Z coined term for something that is off-trend. It’s mostly aimed at millennial styles and trends, and it’s similar to calling someone basic.

Clickbait – The practice of using a provocative title with the sole purpose of driving clicks.

Crush It – When someone’s doing particularly well on something, they are crushing it.

Fam – Short for family. Refers to a person or a group of people you consider family.

Fire – When something is exceptionally good. The fire emoji is often

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used for the same purpose.

I Can’t Even – Indicates the speaker’s inability to convey their emotion because they’re either overjoyed or frustrated.

It Me – Used when someone can relate to something, usually a quote or meme.

Evernote cleverly uses it in the following tweet where it shared the tool’s top functions and used “it me” as a caption.

Lit – Used to describe something that’s “happening.”

Savage – When someone or something is extremely harsh. Often used as a commendation.

Shadowbanned – When your content is ‘blocked’ without you knowing. Your account can be removed from searches, and your reach will be limited to your own followers.

Slay – You’re “slaying” something if you do it exceptionally well.

Slide Into Someone’s DMs – The practice of randomly sending a DM to someone.

Squad goals – A term used to describe something that you would like your group to become or achieve.

Throwing Shade – The act of publicly denouncing or disrespecting someone.

Often used in reference to sarcastic remarks against someone or something.

Trendjacking – When users take over a trending topic with irrelevant content.

Yaas – A particularly enthusiastic form of “yes.” You could use as many A’s as you’d like.

Best Practices For Using Social Media Acronyms Overall, social media’s use of emojis, tweets, acronyms, and hashtags have created a clear impact on today’s language.

Learning these acronyms is the first step in relating to your millennial or Gen Z audience.

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Injecting social media slang words can give your brand and content strategy an

edge. If social media slang doesn't align with your company’s voice, converse with a friendly tone. There should be a strategic reason behind everything you post as a business on social media, so make sure you are knowledgeable and authentic.

Target Market

DIREC DIREC DIREC DIREC DIREC DIREC Please verify the directory information on your NICRA membership page.

This year's yearbook will include your listed store address.

ICE CREAM UNIVERSITY ONLINE CLASSES A Personalized Ice Cream Educational Experience Online Workshops Seminar 106 - Taking the First Steps – How To Get Into the Ice Cream/Gelato Business Sep 15 2021 Seminar 108 – “Beginner” Ice Cream Batch Freezer Hands-On Short Course Seminar Jun 25-26, 2021 Sep 16 2021 Oct 22 2021 Nov 11-12 2021 Seminar 109 - Dairy Free Ice Cream & Desserts Seminar Oct 8 2021 Nov 18-19 2021

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ATTEND THE BIGGEST ICE CREAM TRADE EVENT IN THE US Join hundreds of ice cream and frozen dessert retailers, wholesalers, suppliers and industry experts at the Annual Trade Show and Convention of the National Ice Cream Retailers Association.

Date: 7th, 8th and 9th November 2021 Location: The Rozen Plaza, 9700 International Dr, Orlando, FL 32819

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Over 80 exhibitor booths on the trade show floor Over 30 keynotes, workshops, live demonstrations and events $20,000 given away in our Bryce Thompson Scholarship Awards Trophies and awards given to the Best Ice Creams of the year $1500 worth of free trade show coupons to be given away The Dick Warren Memorial Golf Competition A kickin 80's Tribute band playing at the awards banquet AND, the biggest ice cream industry announcement in 87 years conecon2021.com

WE WILL BE ACCEPTING APPLICATIONS JULY 1ST-SEPTEMBER 1ST The National Ice Cream Retailers Association (NICRA) annually sponsors the Bryce Thomson Scholarship Award for full-time or part-time employees of Active members. The Board of Directors of NICRA established the award in 1995, honoring Bryce Thomson, a man whose 55-plus years of commitment to the ice cream industry is unparalleled.

This year, $20,000 will be awarded to applicants who are employees of member stores, and will be granted in the following sums: The scholarship committee will select winners based on the following approximate percentages: Need 45% Academic Excellence 30% Student Essay 25%

Requirements for Scholarship Application Submission: Must be graduating from high school in 2021 or be a Freshman, Sophomore, or Junior in College.

Must be an employee of an Active Members, in good standing.

Must submit the application fee of $25 for each nominee.

Must enroll or be enrolled at an accredited public or nonprofit independent college or university in the U.S. Must be enrolled full- or part-time, and may pursue any course of study.

Please visit nicra.org for more details

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MARKETING CALENDAR JUNE 2021 Daily Holiday National Olive Day: 1 World Milk Day: 1 Wonder Woman Day: 3 World Bicycle Day: 3 Banana Split Days: 4-5 Donut Day: 4 World Environment Day: 5 Drive-in Movie Day: 6 Ghostbusters Day: 8 World Oceans Day: 8 Donald Duck Day: 9 National Cotton Candy Day: 11 Ramadan: 12-5/11 National Peanut Butter Cookie Day: 12 Roller Coaster Day: 13 Flag Day: 14 National Bourbon Day: 14 National Lobster Day: 15 Fudge Day: 16

National Garbage Man Day: 17 Clark Kent's Birthday (Superman): 18 International Sushi Day: 18 Wear Blue Day: 18 Mermaid Day: 19 World Juggling Day: 19 Father's Day: 20 Midsummer: 20 National Selfie Day: 21 World Rainforest Day: 22 National Eat At A Food Truck Day: 23 International Fairy Day : 24 Global Smurfs Day: 25 National Food Truck Day: 25 Harry Potter Day: 26 National Coconut Day: 26 Celebrate Joy Day: 27 California Avocado Day: 30 Social Media Day: 30

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MARKETING CALENDAR JULY 2021 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 Make Your Own Sundae Day: 11 National Pecan Pie Day: 12 Bastille Day: 14 Gummi Worm Day: 15 World Emoji Day: 17 National Ice Cream Day: 18 National Lollipop Day: 20 National Refreshment Day: 22 National Day of the Cowboy : 24 National Parents Day: 25

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National Milk Chocolate Day: 28 Rain Day: 29 Cheesecake Day: 30 National Avocado Day: 31

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 2021.

Please find them as follows: 1 issues 3 issues

6 issues

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issues 1/4 page

$70

$65

$60

$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 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.

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 2021 President Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Vice President Patti Otte, Sweet Firefly Gourmet Ice Cream, Richardson.

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

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Secretary Kelly Larson, Sweet Temptations, Grand Haven, MI Immediate Past President George Xouris, Andia's Ice Cream, Cary, NC Executive Director Steve Christensen, Chesterfield, MO 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 Terms Ending Annual Meeting 2022 Charlie Bomboy, Bomboy's Homemade Ice Cream, Havre De Grace, MD Dirk White, The Alaskan Creamery, Sitka, AK Kyle Cameron, Joy Cone Company, Wirtz, PA Rick Pizzi, Pizzi Farm Ice Cream, Waltham, MA Jill Curran, Kimball Farm, Inc., Westford, MA Terms Ending Annual Meeting 2023 Valerie Henrici, Sue Kloter, Donnie Montgomery, Andy Jones, 2020 SUPPLIER OFFICERS President Ben Keser, Novelty Cone, Pennsauken Township, NJ Vice President Evan Waldt, Ice Cream Equipment Spec. Reno, NV Secretary/Treasurer Nichole Theriault, I.Rice & Company, Inc.. Philadelphia, PA Chairman Kyle Cameron, Joy Cone Co., Hermitage, PA COMMITTEES AND COMMITTEE CHAIRMAN Executive Committee David Deadman, Chocolate Shoppe Ice Cream, Madison, WI Nominating Committee George Xouris, Andia’s Homemade Ice Cream, Morrisville, NC

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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.

IMPORTANT NOTE: Please “LIKE” us on Facebook using your personal Facebook page (not your business Facebook page) in order to receive our comments in your News Feed.