The National Dipper November/December 2021

Dipper Vol. 37 No. 6

The National ®

THE MAGAZINE FOR FROZEN DESSERT RETAILERS

November/December 2021 $5.00

®

THE MAGAZINE FOR FROZEN DESSERT RETAILERS Published by United States Exposition Corp.

Vol. 37, No. 6 • November/December 2021

Features Nibbles Ice Cream, Roscommon, Michigan Wins Promotion of the Year Award.....................................9 Cold Cow Ice Cream, St. Clair Shores, MI

Dairy Grove, North Ridgeville, OH Heights Ice Cream Shop, Grand Rapids, MI Kristy’s Whistle Stop, Enola, PA Little Cottage Ice Cream, Roscommon, MI

2022 Promotion Planning Guide & Industry Events Calendar.....................................12

Where are All the Workers?..........................................16

by Mark E. Battersby

Page 5 - Corey Burns joins Carpigiani North America.

How to Leverage the Power of an Older and Younger Workforce (and Why You Should)............18

by Rick Grimaldi Now That the Worst is Over, Why Are Burned-Out Workers Leaving in Droves?.....................................20

by Dr. Diana Hendel & Dr. Mark Goulston

Have We Reached a Tipping Point in the Minimum Wage Debate?..............................................................22

by Rick Grimaldi

Departments Advertisers’ Index ......................24 Calendar .............................24 Editorial ..............................4

News .....................................5 Regional Yellow Pages ..............23 Yellow Pages .............................23

In The Next Issue • 30th Annual Source Book • Manufacturer Listings • Product Listings The National Dipper

• Trade & Brand Names • State Distributor Listings • Inch Ads

November/December 2021

Page 9 - Nibbles Ice Cream, Roscommon, Michigan Wins Promotion of the Year Award.

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Editorial Nibbles Ice Cream Wins Promotion Award As we approach the end of the year, it is time to look around your store to see what needs to be painted, refreshed or replaced before next season.

Many years ago, I worked for a magazine in the furniture industry and employees of one store were always amazed when the owner came in and noticed anything out of place. I asked him how he did it and he said that each day when he walks in he looks at one thing. Today it was the lamps, so he noticed one lamp was not on. Yesterday it was pictures on the wall and one was crooked.

The lesson here for you as the owner, walk into your store every day and look at the dipping cabinet one day to see if you see fingerprints. Tomorrow, look at the floor to make sure it is clean, and so on. Now check the other equipment to see if anything needs to be fixed or replaced. Focus on one thing at a time. And do the same thing at the end of the season. That way, you won’t be scrambling to fix things when you are training new hires in the spring and your store will be neat and clean all year long.

In This Issue I received six promotions for the Promotion of the Year Award this year.: Cold Cow Ice Cream, St. Clair Shores, MI; Dairy Grove, North Ridgeville, OH; Heights Ice Cream Shop,

Grand Rapids, MI; Kristy’s Whistle Stop, Enola, PA; Little Cottage Ice Cream, Roscommon, MI; and Nibbles Ice Cream, Roscommon, MI. The winner is Nibbles Ice Cream.

Nibbles partnered with Wade, the Higgins Lake local celebrity dog to raise money for the Roscommon County Animal Shelter. You can find Wade on his Facebook page, Wade and her 4 legged friends. Wade is seen all over town! Summaries of all the promotions are included in this issue.

This issue also features the 2022 Promotion Planning Guide and Industry Events Calendar.

Where are All the Workers? was written by Mark Battersby and gives store owners many ideas for attracting and keeping workers, including tax credits for which you may be eligible.

The next article by Rick Grimaldi, How to Leverage the Power of an Older and Younger Workforce and Why You Should also has many ideas for hiring older workers (and why you should). He talks about “returnships” for retired workers.

Dr. Diana Hendel & Dr. Mark Goulston give leaders and employees five tips each for managing the stress of the past year and building resilience.

Finally, Rick Grimaldi asks if we have reached a tipping point in the minimum wage debate.

Lynda Utterback Publisher/Editor

Questionnaires will be E-mailed next week to manufacturers and distributors in the ice cream industry for their FREE listing in the 30th Annual National Dipper Source Book, the January/February 2022 issue. If you do not receive a questionnaire, and would like a FREE listing in the Source Book, call Lynda Utterback at 847/301-8400 or email her at lynda@ nationaldipper.com. The deadline to return the questionnaire is December 10, 2021.

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THE MAGAZINE FOR FROZEN DESSERT RETAILERS

LYNDA UTTERBACK Publisher/Editor Editorial and Sales Office 1532 Oregon Trail Elk Grove Village, IL 60007 Phone: 847/301-8400 e-mail:lynda@nationaldipper.com Web: www.nationaldipper.com This publication is a member of: • New England Ice Cream Restaurant Association • National Ice Cream Mix Association • Great Lakes Ice Cream & Fast Food Association • The Ice Screamers The National Dipper (USPS 0001-374) (ISSN #0895-9722) is published six times a year, (Jan/Feb; Mar/Apr; May/June; Jul/Aug: Sep/Oct; Nov/Dec) by United States Exposition Corp., 1532 Oregon Trail, Elk Grove Village, IL 60007. 847/301-8400. The National Dipper serves ice cream retailers in the United States and Canada.

COPYRIGHT © 2021 UNITED STATES EXPOSITION CORPORATION. ALL RIGHTS RESERVED. The National Dipper Magazine and The National Dipper Source Books (the “Works”) contain proprietary information and are licensed, not sold. In consideration for the original subscriber of this copy of this work substantially completing and returning the subscription form to the publisher, which act shall be deemed sufficient evidence of said subscriber's acceptance of this non-exclusive, non-transferable, license, the publisher (a) grants the original subscriber only the limited right to use these works in that subscriber's business, provided that said subscriber does not sell, resell, reproduce, distribute, or transmit in any form or by any means, (by way of example and not limitation, photocopying or recording by or in an information storage retrieval system) these Works, either in part or in their entirety, without the prior written permission of the publisher. Without advance written permission from the copyright owner, no part of these publications may be sold, resold, reproduced, distributed, or transmitted in any form or by any means, including, without limitation, electronic, optical, or mechanical means (by way of example and not limitation, photocopying, or recording by or in an information storage retrieval system). For information on permission to copy material exceeding fair use from the National Dipper Source Book or other copies of The National Dipper, please contact: Lynda Utterback, Publisher/Editor, The National Dipper, 1030 West Devon Avenue, Elk Grove Village, IL 60007; Telephone (847) 3018400. The “NATIONAL DIPPER” and the “ICE CREAM CONE DESIGN” are registered trademarks of JLM Unlimited, Inc. In new product items and trade news this publication acts only as a news reporting service and assumes no responsibility for the validity of claims or statements. Unsolicited material should be accompanied by return postage. The publisher assumes no responsibility for such material. All letters/e-mails sent to The National Dipper will be considered the property of The National Dipper.

Subscriptions are free to qualified recipients.

The National Dipper November/December 2021

News NEW ENGLAND ICE CREAM Restaurant Association’s Chairman Tom Smith and his committee are pleased to announce the 2021 Dick Warren Scholarship Winners: $1000 to Emily Gervais of Froze Zone, W. Boylston, MA $750 to Cole Wolkner of Farmington Ice Cream Parlor, Farmington, CT $750 to Anna Pellerin of Gifford’s Ice Cream, Waterville, ME $500 to Yvonne Provencher of Gifford’s Ice Cream, Farmington, ME Congratulations!

CARPIGIANI NORTH AMERICA, an Ali Group Company, is pleased to announce Corey Burns, CFSP, has joined the group as the Director of After Sales Services. Burns will be responsible for the after sales strategy and deployment. He will work closely with the team to strengthen the service and parts operations while driving operational improvements and customer satisfaction.

“Corey brings a wealth of knowledge and experience in after sales management and building support systems to improve customer satisfaction. We are looking forward to having him join the Carpigiani Team as we accelerate our growth in the US through our new manufacturing facility in High Point,” said Penny Klingler, President of Carpigiani North America.

“I am fortunate and excited to join the amazing team at Carpigiani, a global leader and innovator of gelato, ice cream and soft-serve equipment,” said Burns. “I look forward to working with the group, our service network, and our customers to drive results and enhance our customer’s experiences with Carpigiani.” Burns brings over 24 years of commercial foodservice industry experience focused on service operations, sales, new product innovation, product management, strategy development, and manufacturing. Burns previously worked with Standex Foodservice and returns to the Ali Group (previously worked for Burlodge USA) after working with Welbilt, TriMark, MVP Group, and Caspers Service Company. Burns will report directly to Klingler.

Established in 1946, Carpigiani enjoys an unrivaled market position, thanks to its high standards, top-quality products, customer service and technological innovation. The company supports its equipment with a worldwide network of highly skilled sales and service technicians. The premier brand name in frozen-dessert machines, the company has built a reputation as the essence of quality and service in the foodservice industry. Carpigiani has seven subsidiaries and four manufacturing facilities serving the global market.

The National Dipper

November/December 2021

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Tips for Costing Ice Cream & Frozen Yogurt Cakes & Pies How to Cost:

• Mix • Soft & Hard Ice Cream • Soft Frozen Yogurt • Hard Frozen Yogurt • Crunch • Cake • Manufacturing • Preparation • Decoration • Packaging • Labor • Pricing

Tips for Costing Cones, Sundaes, Shakes & Other Goodies Using Soft or Hard Ice Cream or Frozen Yogurt How to Cost:

• Mix • Soft & Hard Ice Cream • Soft Frozen Yogurt • Hard Frozen Yogurt • Cones • Sundaes • Shakes • Mix-Ins • Sodas • Floats • and more

Learn from Cliff Freund, Cliff's Dairy Maid, an expert and store owner for over 40 years!

$15.99 each

SAVE–Order Both for $30. plus shipping & handling

Description

ORDER FORM

Total

Costing Cakes & Pies, $15.99, plus $2.00 s&h Costing Cones, Sundaes, $15.99, plus $2.00 s&h Both Manuals, $30.00 plus $4.00 s&h Illinois Residents add 9.5% sales tax Please allow 3-4 weeks for delivery.

Sorry, no phone or credit card orders.

TOTAL

Name

Company Address City

State

Zip

Make check payable to JLM Unlimited, Inc., 1030 West Devon Avenue Elk Grove Village, IL 60007 • Phone: 847-301-8400

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News IN THE HIGHLY competitive world of salty snacks, Gold Medal’s Gourmet Popcorn line just won recognition from Convenience Store News as a Best New Product for 2021.

Gold Medal’s Ready-to-Eat Gourmet Popcorn line was launched in August 2020. Known for the timeless taste you love, the line features five classic signature recipes: OldFashioned Caramel Corn, Cheddar Cheese Corn, Caramel & Cheese Corn Mix, Movie Theater Style Butter Popcorn, and Kettle Corn. Each comes in two sizes, a convenient grab-andgo snack size and larger shareable retail size.

According to Convenience Store News, judges taste-tested and evaluated products new to convenience store shelves for recognition in the 25th annual competition. The Best New Products Awards program recognizes the marketers that introduced the most innovative, high-quality products that meet consumers’ evolving needs and fit a convenience store’s value proposition. Entries were rated and awarded points based on the criteria of taste, value, convenience, healthfulness, ingredients, preparation requirements, appearance, and packaging. Judging was supervised and tallied by Past Times Marketing, a New York-based consumer research and product-testing firm.

“To earn this type of recognition really showcases the quality of our gourmet popcorn. The market is receptive and eager for snacks that meet their needs. Gold Medal’s goal is to leverage this opportunity and show retailers of all kinds that this is the type of snack food consumers want to buy,” stated Gold Medal president, Adam Browning.

To see a full list of all the Best New Products Award Winners, visit CSNews.com.

THE NATIONAL FROZEN & Refrigerated Foods Association (NFRA) has announced the winners of the Golden Penguin Awards for its 2021 annual promotions including March Frozen Food Month, June Dairy Month and Summer Favorites Ice Cream & Novelties. NFRA promotions help the industry drive traffic in the frozen food and dairy aisles and increase sales for many categories and brands. In recognition of those efforts, NFRA has awarded 48 Gold awards and 27 Silver awards for March Frozen Food Month, 22 Gold awards and 25 Silver awards for June Dairy Month, and 31 Gold awards and 45 Silver awards for Summer Favorites Ice Cream & Novelties.

The Golden Penguin Awards provide an opportunity for companies to be nationally recognized for excellence in merchandising and marketing frozen and refrigerated foods.

Following the cancellation of the 2021 NFRA Convention, the winners will be recognized on the association website, NFRAweb.org. In addition, the highest scoring entry in each of the Overall Marketing Campaign sub-categories will be revealed as Top Marketers at 3:00 p.m. EDT on October 19, 2021, on the website. Silver awards are typically presented at the local level at appropriate frozen and refrigerated food association meetings.

NFRA’s Golden Penguin Awards program features ten The National Dipper

November/December 2021

News categories that reflect today’s marketing practices, including: In-Store Display, In-Store Event, Community Involvement, Social Media Campaign, Private Brand Campaign and Overall Marketing Campaign with sub-categories for Retailer, Wholesaler, Manufacturer, Sales Agent and Local Association. Plus, the Top Marketer Awards honor the best of the best – the highest scoring entry in each of the Overall Marketing Campaign sub-categories is named the Top Marketer.

Retailers, wholesalers, manufacturers, sales agents and associations of any size can enter any category applicable to their business. Entries are judged on their own merit taking into consideration organization size and program budget.

BRUSTER’S REAL ICE CREAM was founded in 1989 and decades after its inception, Bruster’s still maintains family values across the business. With a commitment to celebrating customers throughout life’s special moments, the company introduced a national ice cream contest to show its appreciation and selected winners from across the U.S. Bruster’s launched Sweet Celebrations on July 1, 2021.

Throughout the month, patrons entered the contest by submitting a photo or video on Instagram or Twitter showing how they’re celebrating this summer with Bruster’s Real Ice Cream. Using the hashtag #LivingTheSweetLife, the contest garnered more than 1,600 submissions from across the country and five final recipients were selected. Each winner was awarded free Bruster’s Real Ice Cream for a year.

The winning entries highlight the sweet rewards that life offers and can be celebrated with Bruster’s. Read the entries below.

India Lipton of Virginia: “Learning to walk has its sweet rewards (Dylan has had 22 brain surgeries and although he is 9 years old, he is starting independent walking this year! That’s a treat!!)”

Benjamin Kennedy of Pennsylvania: “My wife (Elyn) and I went to Bruster’s, IMMEDIATELY after leaving our wedding reception. One of our very first acts of married life was to get some delicious, creamy ice cream.”

Kathleen Hickey of Maryland: “Bruster’s is our favorite! I told my husband I was pregnant with Bruster’s, so of course it was our last date night before baby arrived, and our first trip as a family of 3!”

Kristi Doke of Florida: “We celebrate every gymnastics meet with Bruster’s ice cream! It gives us a chance to celebrate her hard work, and spend priceless, quality time together. The staff is always amazing and gives her “the most amount of whipped cream possible.” These will forever be some of my favorite memories!!”

Don Trombley of New York: “Celebrating a dear friend’s Life.”

“We serve smiles to customers at nearly 200 locations across the county,” said Jennifer Brinker, VP, Marketing at Bruster’s Real Ice Cream. “We are delighted to share our premium ice cream, great customer service and fun, friendly atmosphere with our winners throughout the year.”

The National Dipper

November/December 2021

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News WHAT STARTED in the back of a small grocery store in 1901 continues to thrive as the largest privately-owned dairy in California. Crystal Creamery, officially California’s oldest dairy processor, celebrates 120 years of business by always starting with one thing: the freshest dairy sourced from local, family-owned farms.

Originally known as Crystal Cream & Butter Co., George and Caroline Knox got their start churning butter in the back of a small Sacramento grocery store in 1901.

Twenty years later, Crystal was purchased by Danish immigrant Carl Hansen and this was the beginning of the expansion of Crystal’s family of products to include, milk, cottage cheese, sour cream and ice cream. The next 86 years would bring tremendous growth, propelling Crystal Creamery into an iconic Northern California brand and one of the last large independent dairy processors in California. In 2007, Crystal Creamery would remain a family-owned business when Foster Dairy Farms purchased the company.

“We are honored and humbled to be celebrating 120 years of Crystal Creamery’s heritage,” said CEO Dennis Roberts.

“We are also tremendously grateful for the dedicated people who are so committed to producing and delivering our highquality dairy products that nourish our communities.”

As a tribute to the anniversary milestone, Crystal has produced a limited-edition ice cream flavor, Birthday Cake, boasting a cake batter ice cream base with cake pieces and rainbow sprinkles throughout. Consumers will also notice a

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commemorative 120th anniversary call-out on Crystal’s packaging. In addition, the company has launched summer promotions and giveaways.

IN THE 35 YEARS since opening its first store in Osage Beach, Missouri, Andy’s Frozen Custard® has been in the business of delivering smiles. Now in its 35th year of operation, Andy’s Frozen Custard has achieved another milestone by opening its 100th store, located at 7858 Wornall Road in Kansas City, Missouri.

“It’s fitting that our 100th store would be in Kansas City, as this area has always been very special to my family,” said Andy Kuntz, CEO of Andy’s Frozen Custard, and the brand’s namesake. “In fact, I was born in Kansas City and still consider it my hometown! We are so happy to be able to celebrate this milestone by expanding our ability to serve the World’s Finest Frozen Custard to the World’s Most Loyal Customers in Kansas City.”

Kuntz continued, “We are proud of what we have accomplished over these three plus decades, but nothing makes us prouder than being the treat of choice for family outings and special occasions. We love knowing that kids celebrate the last day of school with one of 300,000 minis we typically donate each year. Seeing our parking lots filled with families enjoying Andy’s as part of a good old fashioned hometown tailgate brings us joy.”

Andy’s™ focus on family and community stems from its long history as a family-owned business with a desire to bring a slice of hometown America to each and every location. The Andy’s Frozen Custard tradition started in Osage Beach, Missouri when John and Carol Kuntz embarked on a new frozen custard endeavor. Their treat quickly became a legend at the lake, and soon took nearby Springfield, Missouri by storm.

At the first Springfield location, John and Carol worked long hours teaching the business from the ground up to their son Andy and his future wife Dana.

The young couple’s fanaticism for a supreme product and unmatched customer service never wavered. Always striving to expand and improve Andy’s Frozen Custard, Andy and Dana have taken the brand to new heights, with locations throughout the Midwest and beyond.

At the heart of each Andy’s is a fun work environment, where everyone shares in the passion that not only brought Andy’s to life but keeps it going strong. With a primary focus on product quality, Andy’s only uses the finest ingredients and ensures that the frozen custard is always made every hour. Baked goods that are used as toppings, such as brownies (available year-round!), pumpkin pie, shortcake, and cookies, are baked fresh daily at the store. Seasonal fruits and freshly roasted pecans puts Andy’s frozen treats in a category all their own.

Andy’s Frozen Custard locations are open year-round from 11 a.m. - 11 p.m. Sunday through Thursday and from 11 a.m. – Midnight on Fridays and Saturdays.

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November/December 2021

Nibbles Ice Cream, Roscommon, Michigan Wins Promotion of the Year Award This year six promotions were received for the Promotion of the Year Contest. They included: Vernon Wright, Cold Cow Ice Cream, St. Clair Shores, MI; Karen Morell, Dairy Grove, North Ridgeville, OH; Joel Dejong, Heights Ice Cream Shop, Grand Rapids, MI; Kristy Magaro, Kristy’s Whistle Stop, Enola, PA; Brian Trupp.

Little Cottage Ice Cream, Roscommon, MI; and D. Aaron Ephlin and Marlene Cohen, Nibbles Ice Cream, Roscommon, MI. The winner of this year’s contest is: Nibbles Ice Cream, Roscommon, MI. Summaries of all promotions are included.

Nibbles Ice Cream Nibbles is a small family, locally owned ice cream shop located at the south end of Higgins Lake in midMichigan. D. Aaron Ephlin and Marlene Cohen said, “We are a seasonal business and operate between May – mid-September.”

Being part of a small community, supported primarily by vacationers and tourists, our business community is often called upon to get involved and support local organizations and/or causes during the off-season.

At Nibbles, our primary effort is directed towards supporting the local animal shelter. Over the last two years,

we have led different community promotions to help raise food, supplies or funds for the shelter and another The National Dipper

animal rescue group. With so many businesses struggling, we focused on what we could do that could be easily implemented and managed.

Over the previous two seasons, Nibbles has partnered with Wade, the Higgins Lake local celebrity dog.

Wade highlights our beautiful commu-

nity, events, and local businesses on Facebook. Building on that foundation, we created Wade’s Pup Cup. $1.00 Pup Cup: Ice Cream & Dog Biscuit $1.25 Wade’s Pup Cup: Ice Cream, PB topping & Dog Biscuit Donate $.25 for every Wade’s Pup Cup sold to the Roscommon County Animal Shelter.

GOAL: $250 Goal Met: $282 Raised through the sale of Wade’s Pup Cup and customer donations.

Key Results 24% increase in total pup cups sold from 1,409 in 2020 to 1,755 in 2021.

860 Wade’s Pup Cups sold representing nearly a 90% increase in PB pup cups sold from the 456 in 2020. $215 from the sale of the Wade’s Cups $67 In Customer Donations

November/December 2021

Nibbles also sold “Team Wade” T-shirts for an additional $140.00 for the Roscommon Animal Shelter this season.

Cold Cow Ice Cream Cold Cow Ice Cream is owned by Vernon Wright and located in St. Clair Shores, Michigan. They created a series of specialty sundaes and drinks.

Cidermill Donut Sundae! - With the changing of the seasons everybody

loves to visit the Cidermill. Several times a week I make a trip out to my favorite Cidermill and pick up the donuts. We cut the donut in half, warm it up for just a couple seconds and then make an ice cream sundae with caramel and real whip cream. It is our fall classic.

Cinco de Mayo Sundae - We created this for the celebration of May 5. I 9

purchased three-dozen churros and by 2:30 PM I realized I would need many

more. I went back to the Mexican bakery and picked up three more dozen. At the end of the day we sold 65 churro Sundaes. It was a specialty item for the day and came out great!

The Ombré slushy’s and freezers!

- It’s not so much ice cream but we

serve so many each day. We use a kiddy cup to prepare each flavor and then layer each flavor into a clear 16 oz. cup to produce a very pretty effect of flavors. Ice cream added for a freeze.

The Superman Freeze! - Classic cherry or Blue Raspberry Slush with a

heaping scoop of Superman ice cream on top!

Shark Week items - Our objective 10

was to have fun, since it is shark week and we all have watched Jaws. Lots of items with gummy sharks!

couldn’t beat ‘em, we would join ‘em, which is how the Dairy Grove Construction Barrel float was devised.

In a clear plastic cup, we layer orange slush and vanilla ice cream and top it with “road rubble” (chocolate candy rocks) and “”snow” (whipped cream). We donate 25¢ from each

The Olympic Banana Split!! It’s huge, average weight was 2.5 lbs. plus. Since the Olympics started this summer why not create something of Olympic proportions. Hence the birth of the Olympic banana split! It takes more than the average ice cream eater to knock this one down. The banana split is made in a quart container layer-

ing ice creams and toppings with two bananas split and added to the sides.

Topped off with chocolate syrup on top!

Karen’s Dairy Grove Karen Morell is the owner of Karen’s Dairy Grove, a seasonal ice cream stand in North Ridgeville, OH. Our town has been growing rapidly over the past ten years, so a roadwidening project was begun in 2014. It was supposed to be complete by 2018, but they finally finished most of it this year. Meanwhile, it was a challenge with construction and barrels impeding the front of our store for the past 7 years!

So, after staring at orange barrels season after season, I figured if we

dessert to our local North Ridgeville Police Safetyville, a traffic safety program for children. This season we raised $315.00 and are rounding up our donation to $350.00.

The desserts became very popular, our customers loved them and they were written about in 2 of our local newspapers, The Chronicle-Telegram and Westlife. Most of all, they made my customers laugh and smile and were a pleasant conversation starter. I know that all of us deal with construction woes at some time or another, and I hope that others may benefit from this simple, fun idea.

Heights Ice Cream Joel DeJong owns Heights Ice Cream, located in Grand Rapids, Michigan. I’m submitting our Name This Flurry promotion for promotion

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November/December 2021

of the year. We periodically come up with special flurries, and in this case we couldn’t think of a good name. The flurry was made with cheesecake bites, pecans and fudge. To boost engagement on our social media channels we opened it up to the customers to name it.

We saw a measurable increase in social media traffic and engagement, increased traffic to the shop (and many orders of this specific flurry), and a general appreciation for the ability to have a say in what our menu looks like.

It’s a really easy way for shops to help boost their online engagement and make their profile visible to more people. And all it took was thinking of a flurry and scheduling 2 social media posts.

The name? Cheesecake McFudge Face.

Kristy’s Whistle Stop Kristy’s Whistle Stop is owned by Kristy Magaro and located in Enola, Pennsylvania. One of the most fun promos this year was a community wide Easter Egg Hunt. We took 50 plastic eggs and stuffed them with wooden nickels, good for one kids cone. We

parks, schools and public areas and hid them around.

Then we posted on Facebook that the Easter Bunny was out. We had a good response from the community and other businesses. We had so much fun driving around hiding them and the community had fun looking for them.

We are definitely going to do it again next Easter. It was cheap, easy and lots of fun.

Little Cottage Ice Cream Brian Trupp, owner of Little Cottage Ice Cream in Roscommon, MI, said, “After a tumultuous 2020 navigating and battling through COVID-19, the spring of 2021 brought with it much hope and optimism for a return to normal life and routine.” Fully engaged in that optimism, Little Cottage Ice Cream welcomed the opportunity to contribute.

In July and August 2021, Little Cottage Ice Cream sponsored and promoted two (2) free admission, public events for the community.

On Saturday July 17, 2021, Little Cottage Ice Cream presented “Music in The Park”, an open-air concert featuring the “Ready to Play” band, a professional, easy listening rock/pop group.

Saturday, August 14, 2021, Little Cottage Ice Cream presented “Magic in The Park”, the same open air, free admission performance by “Amazing

Mike”, a professional magician with over 50 years of experience.

Little Cottage Ice Cream rented the pavilion at Markey Township Memorial Park, developed, and printed promotional posters for display and exposure throughout both the Higgins Lake and Houghton Lake areas, obtained newspaper advertisements and radio airtime mentions for the upcoming events. During the events, there was excellent public safety and security with the Roscommon County Sheriff auxiliary present. Little Cottage also had pre-packaged ice cream novelties available and presented discount coupons for future ice cream treats that were provided to every attendee at the event. All ice cream related issues were reviewed and approved by the Central Michigan District Health Department.

A great time was had by all. Both events were an overwhelming success.

The result for Little Cottage Ice Cream: Increased and solidified name recognition and exposure, excellent financial return, public and customer appreciation, goodwill, and a committed increase to our customer base.

The result for the community: The beautiful weather allowed for all attendees to relax and enjoy, have some ice cream and fun, regenerate, be swept away in music and magic, and for a short time if not permanently, to forget about the negatives recently bombarding all of us. v

painted them white so we would know they came back to us.

Then my staff and I took them late the night before Easter and hid them around town. We went to all the local The National Dipper

November/December 2021

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Promotion Planning Guide & Industry Events Calendar 12

Here is the 2022 Promotion Planning Guide and Industry Events Calendar.

At the beginning of each month is a list of holidays and information about special celebrations during the month.

Following these dates are industry events. Since many of these industry events are listed so far in advance, please check with the company or association sponsoring the event to make sure the dates or locations are correct.

Some events may be canceled because of the pandemic.

JANUARY National Candy Month National Hot Tea Month National Soup Month 1 – New Year’s Day 2 – National Cream Puff Day 3 – Chocolate Covered Cherry Day 5 – National Whipped Cream Day 8 – English Toffee Day 10 – Bittersweet Chocolate Day 11 – National Milk Day 12 – National Hot Tea Day 13 – National Peach Melba Day 15 – Strawberry Ice Cream Day 16 – Fig Newton Day 17 – Martin Luther King, Jr. Birthday 19 – National Popcorn Day 22 – National Blonde Brownie Day 23 – National Pie Day 24 – National Peanut Butter Day 26 – National Peanut Brittle Day 27 – National Chocolate Cake Day 28 – Fun at Work Day 31 – National Hot Chocolate Day 6-8 – Winter Fancy Food Show. Las Vegas Convention Center, Las Vegas, NV. Contact: Specialty Food Association, Inc., 136 Madison Ave., 12th Fl., New York, NY 10005. 212/482–6440.

Fax: 212/482–6459.

9-15 – Penn State Ice Cream Short Course. The Nittany Lion Inn, State College, PA. Contact: Dr. Robert Roberts, Dept. of Food Science, Penn State University, Office of Conferences and Short Courses, 301 B Agricultural Administration Bldg., University Park, PA 16802. www.agsci.edu/icecream 12 – Make It Fresh! Seminar. Emery Thompson Machine, Brooksville, FL. Contact: Paula Thompson, Emery Thompson Machine, 15350 Flight

Path Dr., Brooksville, FL 34604.

718/588–7300. Fax: 352/796-0720. E– mail: paula@emerythompson.com 17-19 – Frozen Dessert Immersion Class. Carpigiani, High Point, NC. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800-6484389, ext. 5718. Fax: 336/661-9895.

E-mail: info@carpigiani-usa.com.

20 – Frozen Dessert Business Planning Course. Carpigiani NA, High Point, NC. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800648-4389, ext. 5718. Fax: 336/6619895. E-mail: info@carpigiani-usa. com 23-26 – Dairy Forum 2022. J.W. Marriott Desert Springs Resort & Spa, Palm Desert, CA. Contact: International Dairy Foods Assn., 1250 H St., NW, Suite 900, Washington, DC 20005. 202/737–4332. Fax: 202/331– 7820. E–mail: register@idfa.org 24-27 – Gelato Immersion Class. Ali Group North American, Vernon Hills, IL. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800648-4389, ext. 5718. Fax: 336/6619895. E-mail: info@carpigiani-usa. com.

28 – Advanced One Day Class. Ali Group North America, Vernon Hills, IL Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800-6484389, ext. 5718. Fax: 336/661-9895.

E-mail: info@carpigiani-usa.com.

28–30 – Ice Cream 101. Penn State University, University Park, PA. Contact: Kristin Smeltzer, Conference & Short Courses, 301B Ag Administration Bldg., Penn State University, University Park, PA 16802. 814/863– 7025. E–mail: kkw115@psu.edu FEBRUARY National Cherry Month National Chocolate Lover’s Month National Macadamia Nut Month National Snack Food Month

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1 – National Baked Alaska Day 1 – Chinese New Year 1 – National Dark Chocolate Day 2 – Groundhog Day 5 – Eat Ice Cream for Breakfast Day 5 – World Nutella Day 6 – National Frozen Yogurt Day 10 – Cream Cheese Brownie Day 11 – Peppermint Patty Day 12 – Lincoln’s Birthday 13 – Super Bowl 14 – Valentine’s Day 15 – National Gumdrop Day 16 – National Almond Day 17 – Washington’s Birthday 17 – Ash Wednesday 19 – National Chocolate Mint Day 20 – National Cherry Pie Day 20 – National Muffin Day 21 – Presidents’ Day 23 – National Banana Bread Day 25 – Chocolate Covered Peanuts Day 26 – National Pistachio Day 27 – National Strawberry Day 9 – Make It Fresh! Seminar. Emery Thompson Machine, Brooksville, FL. Contact: Paula Thompson, Emery Thompson Machine, 15350 Flight

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Path Dr., Brooksville, FL 34604.

718/588–7300. Fax: 352/796-0720. E– mail: paula@emerythompson.com 10 -12 – Great Lakes Ice Cream & Fast Food Association (GLIC & FFA) Annual Convention & Trade Show, Kellogg Arena, Battle Creek, MI. Contact: Susan Mesack, GLIC & FFA, 5295 Daval Dr., Swartz Creek, MI 48473. 810/618–0605. E–mail: glicffa@comcast.net 10 – 11 – TDOI Annual Open House/ Demo Days. Taylor Indiana, Fort Wayne Office. Contact: Todd DeWeese, Taylor Distributors of IN, 2605 Alma Ave., Ft. Wayne, IN 46809.

260/478-1551. Fax: 317/888-8339. Email: todd@taylorindiana.com 17 – 19 – TDOI Annual Open House/ Demo Days. Taylor Demo Kitchen, Greenwood, IN. Contact: Todd DeWeese, Taylor Distributors of IN, 948 Sayre Dr., Greenwood, IN 46143.

317/880-7219. Fax: 317/888-8339. Email: todd@taylorindiana.com 21-24 – Gelato Immersion Class. Ali

November/December 2021

Group North America, Vernon Hills, IL. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800648-4389, ext. 5718. Fax: 336/6619895. E-mail: info@carpigiani-usa. com.

25 – Advanced One Day Class. Ali Group North America, Vernon Hills, IL. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800648-4389, ext. 5718. Fax: 336/6619895. E-mail: info@carpigiani-usa. com.

27 – 28 – Dingman’s Dairy Trade Show. Hamilton Farms, 1040 Potterville Rd., Gladstone, NJ 07934. Contact: Joseph Orme, Dingman’s Dairy, 191 Pennsylvania Ave., Paterson, NJ 07503. 973/881-8622. Fax: 973/8818655. E-mail: joe.orme@dingmansdairy.biz 28 – March 5 – Sentry Open House.

Sentry Equipment, Blackwood, NJ. Contact: Robert Romarino, Sentry

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Equipment, 1001 Lower Landing Rd., Blackwood, NJ 08012. 800-853-8026.

E-mail: robert@sentryequipment.net MARCH National Frozen Food Month National Peanut Month 1 – Peanut Butter Lover’s Day 1 – Mardi Gras 2 – National Banana Cream Pie Day 2 – Ash Wednesday 4 – National Pound Cake Day 4 – National Snack Day 6 – National Oreo® Cookie Day 7 – National Cereal Day 7 – Orthodox Lent 8 – International Women’s Day 8 – National Peanut Cluster Day 10 – Popcorn Lover Day 12 – National Milky Way Day 13 – Daylight Saving Time Begins 14 – National Potato Chip Day 17 – St. Patrick’s Day 19 – National Corn Dog Day 19 – Chocolate Caramel Day 20 – Beginning of Spring 21 – California Strawberry Day 24 – National Cake Pops Day 24 – Chocolate Covered Raisins Day 25 – National Waffle Day

Florida Tomato Month Soft Pretzel Month Garlic Month 1 – April Fools’ Day 2 – PB&J Day 3 – National Chocolate Mousse Day 5 – National Caramel Day 6 – Caramel Popcorn Day 10 – Palm Sunday 12 – Grilled Cheese Sandwich Day 12 – National Licorice Day 13 – National Peach Cobbler Day 14 – National Pecan Day 15 – Passover Begins 15 – Income Taxes Due 15 – Good Friday 17 – Easter Sunday 18 – National Animal Cracker Day 21 – Banana Day 22 – Earth Day 22 – National Jelly Bean Day 24 – Orthodox Easter 26 – National Pretzel Day 27 – Administrative Professionals Day 28 – National Blueberry Pie Day 28 – Holocaust Remembrance Day 29 – Arbor Day 30 – National Bubble Tea Day 30 – Oatmeal Cookie Day 30 – National Raisin Day

1 – Hill & Markes Ice Cream & Food Service Show. River Stone Manor, Schenectady, NY. Contact: Bill Miller, Hill & Markes, 1997 State Hwy. 5 South, Amsterdam, NY 12010. 800836-4455. Fax: 518/842-1207. E-mail: bmiller@hillnmarkes.com

6 – Make It Fresh! Seminar. Emery Thompson Machine, Brooksville, FL. Contact: Paula Thompson, Emery Thompson Machine, 15350 Flight Path Dr., Brooksville, FL 34604.

718/588–7300. Fax: 352/796-0720. E– mail: paula@emerythompson.com

7-9 - Frozen Dessert Immersion Class.

Carpigiani NA, High Point, NC. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800-648-4389, ext. 5718. Fax: 336/661-9895. E-mail: info@carpigiani-usa.com.

MAY National Chocolate Custard Month National Egg Month National Hamburger Month National Strawberry Month 1 – May Day 1 – National Chocolate Parfait Day 2 – National Chocolate Truffle Day 3 – National Chocolate Custard Day 5 – Cinco de Mayo 8 – National Coconut Cream Pie Day 8 – Mothers’ Day 9 – Butterscotch Brownie Day 12 – National Nutty Fudge Day 13 – National Apple Pie Day 15 – National Chocolate Chip Day 17 – National Walnut Day 19 – National Devil’s Food Cake Day 21 – Armed Forces Day

10 – Frozen Dessert Business Planning Course. Carpigiani NA, High Point, NC. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800648-4389, ext. 5718. Fax: 336/6619895. E-mail: info@carpigiani-usa. com.

APRIL Grilled Cheese Month 14

21 – Strawberries & Cream Day 22 – National Vanilla Pudding Day 23 – National Taffy Day 26 – National Cherry Dessert Day 27 – National Grape Popsicle Day 28 – National Hamburger Day 30 – Memorial Day 31 – National Macaroon Day 9-11 – Frozen Dessert Immersion Class. Carpigiani NA, High Point, NC. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800-6484389, ext. 5718. Fax: 336/661-9895.

E-mail: info@carpigiani-usa.com.

12 – Frozen Dessert Business Planning Course. Carpigiani NA, High Point, NC. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800648-4389, ext. 5718. Fax: 336/6619895. E-mail: info@carpigiani-usa. com.

21-24 – National Restaurant Association Restaurant, Hotel–Motel Show.

McCormick Place, Chicago, IL. Contact: Winsight, LLC, e-mail: restaurant@maritz.com. 864/699-6935.

23 – 26 – Sweets & Snacks Expo. McCormick Place, Chicago, IL. Contact: National Confectioners Association, 1101 – 30th St., NW, #200, Washington, DC 20007. 202/534–1440.

JUNE National Candy Month National Dairy Month National Mango Month 2 – National Rocky Road Day 3 – National Donut Day 3 – National Egg Day 4 – National Frozen Yogurt Day 7 – Chocolate Ice Cream Day 8 – Jelly–Filled Donut Day 10 – National Iced Tea Day 12 – Peanut Butter Cookie Day 13 – Cupcake Lover’s Day 14 – Strawberry Shortcake Day 14 – Flag Day 16 – National Fudge Day 20 – National Ice Cream Soda Day 20 – Vanilla Milkshake Day 19 – Fathers’ Day 20 – Beginning of Summer

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21 – Peaches & Cream Day 21 – National Smoothie Day 22 – Chocolate Éclair Day 23 – Pecan Sandy Day 24 – Pralines Day 25 – National Strawberry Parfait Day 27 – Ice Cream Cake Day 30 – Ice Cream Soda Day 30 – National Bomb Pop Day 8 – Make It Fresh! Seminar. Emery Thompson Machine, Brooksville, FL. Contact: Paula Thompson, Emery Thompson Machine, 15350 Flight Path Dr., Brooksville, FL 34604.

718/588–7300. Fax: 352/796-0720. E– mail: paula@emerythompson.com JULY National Ice Cream Month National Hot Dog Month National Blueberry Month National Watermelon Month 1 – Creative Ice Cream Flavor Day 3 – National Chocolate Wafer Day 4 – Independence Day 7 – Strawberry Sundae Day 7 – World Chocolate Day 9 – National Sugar Cookie Day 11 – National Blueberry Muffin Day 12 – National Pecan Pie Day 15 – National Gummy Worm Day 17 – National Peach Ice Cream Day 17 – National Ice Cream Day 17 – National Ice Cream Sundae Day 23 – National Vanilla Ice Cream Day 25 – National Hot Fudge Sundae Day 26 – National Coffee Milkshake Day 28 – National Milk Chocolate Day 30 – National Cheesecake Day 31 – National Cotton Candy Day July – National Blueberry Month.

Contact: Tom Payne, U.S. Highbush Blueberry Council, 865 Woodside Way, San Mateo, CA 94401. 650/340– 8311. Fax: 650/340–8568. E–mail: jferrary@tjpmd.com AUGUST National Peach Month 2 – National Ice Cream Sandwich Day 3 – National Watermelon Day 4 – Chocolate Chip Cookie Day 6 – National Root Beer Float Day 7 – Friendship Day 8 – National Frozen Custard Day

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10 – National S’mores Day 14 – National Creamsicle Day 17 – National Vanilla Custard Day 18 – National Ice Cream Pie Day 18 – Soft Serve Ice Cream Day 19 – National Aviation Day 21 – Senior Citizen Day 22 – National Spumoni Day 24 – National Peach Pie Day 25 – National Banana Split Day 26 – National Cherry Popsicle Day 30 – Toasted Marshmallow Day 10 – Make It Fresh! Seminar. Emery Thompson Machine, Brooksville, FL. Contact: Paula Thompson, Emery Thompson Machine, 15350 Flight Path Dr., Brooksville, FL 34604.

718/588–7300. Fax: 352/796-0720. E– mail: paula@emerythompson.com SEPTEMBER National Honey Month National Papaya Month 2 – National Blueberry Popsicle Day 4 – National Macadamia Nut Day 5 – Labor Day 6 – National Coffee Ice Cream Day 10 – National Hot Dog Day 11 – Patriot Day 11 – Grandparent’s Day 11 – National Hot Cross Bun Day 12 – Chocolate Milkshake Day 13 – National Peanut Day 21 – National Pecan Cookie Day 22 – Autumn begins 22 – National Ice Cream Cone Day 23 – National White Chocolate Day 23 – National Key Lime Pie Day 25 – Rosh Hashanah Begins 27 – National Chocolate Milk Day 28 – Strawberry Cream Pie Day 29 – National Coffee Day 29 – National Mocha Day OCTOBER National Apple Month National Pretzel Month National Caramel Month National Cookie Month National Dessert Month 3 – National Caramel Custard Day 4 – Yom Kippur 7 – National Frappe Day 10 – Columbus Day (Observed) 13 – National M&M® Day 14 – National Dessert Day

November/December 2021

15 – Sweetest Day 16 – National Boss Day 18 – National Chocolate Cupcake Day 22 – National Nut Day 24 – United Nations Day 28 – National Chocolate Day 30 – National Candy Corn Day 31 – Halloween 31 – National Caramel Apple Day 5– Make It Fresh! Seminar. Emery Thompson Machine, Brooksville, FL. Contact: Paula Thompson, Emery Thompson Machine, 15350 Flight Path Dr., Brooksville, FL 34604.

718/588–7300. Fax: 352/796-0720. E– mail: paula@emerythompson.com NOVEMBER National Georgia Pecan Month Peanut Butter Lover’s Month 4 – National Candy Day 5 – National Donut Day 6 – Daylight Savings Time Ends 8 – Election Day 8 – National Cappuccino Day 10 – National Vanilla Cupcake Day 11 – Veterans Day 11 – National Sundae Day 20 – Peanut Butter Fudge Day 21 – National Cranberry Day 22 – National Cashew Day 25 – National Parfait Day 24 – Thanksgiving Day 28 – Small Business Saturday DECEMBER National Egg Nog Month National Pear Month 3 – National Apple Pie Day 4 – National Cookie Day 7 – National Cotton Candy Day 7 – Pearl Harbor Remembrance Day 8 – National Brownie Day 10 – Human Rights Day 12 – National Cocoa Day 16 – Chocolate Covered Anything Day 17 – Maple Syrup Day 18 – Hanukhah Begins at Sundown 18 – National I Love Honey Day 21 – Winter Begins 24 – National Egg Nog Day 25 – Christmas Day 26 – National Candy Cane Day 26 – Boxing Day 26 – Kwanzaa Begins 31 – New Year’s Eve v

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Where are All the Workers?

by Mark E. Battersby Many ice cream and frozen yogurt business owners are finding themselves short of the one thing they need to thrive and grow: workers. The Bank of America recently estimated that 4.6 million workers exited the labor force during the pandemic, but only half are expected to rejoin by the end of the year. Because the labor woes are expected to continue into 2022, the question of how to coax those badly-needed workers off the sidelines remains a problem.

One reason for the shortage may be that people were being paid not to work. Quite simply, for workers earning less than $32,000 annually, it was more financially lucrative to collect federal and state aid than taking a job. After all, with the added federal “bonus” unemployment, which may or may not be returning, benefits for nonworkers were averaging $16 per hour, more than twice the $7.25 hourly minimum wage.

The Cure Obviously, unemployment benefits are not the only reason workers are remaining on the sidelines. Among those reasons: Many parents are struggling to find child care with many schools remaining closed for in-person learning and child-care facilities experiencing the same worker shortages faced by many businesses. Some workers have said they’re reluctant to return to jobs out of concern they will contract COVID-19, or one of its more dangerous variants.

Finding qualified workers remains the biggest challenge for ice cream and frozen dessert businesses and is slowing both their recovery and growth.

Some employers are increasing compensation, offering bonuses and benefits to attract employees. Consider just a few strategies in play as businesses search for workers.

Rewards for Workers Hiring Worker Imagine, offering a reward to current employees who bring another job candidate onboard. These recruiting bonuses, also known as employee re16

ferral programs, foster a sense of trust in existing employees to refer good people that they -– and everyone will work well with.

Of course, in order for these bonuses to be most effective, there should be some requirements to determine the success of the referral before the bonus is paid. These requirements often include working a set length of time, meeting certain standards, sustaining growth over a certain period and more.

So-called “signing bonuses,” just like those we’re familiar with in professional sports, are becoming more and more common in today’s economy.

A signing bonus is money that an ice cream or frozen dessert business gives to an employee who has accepted their job offer. A signing bonus is offered to attract well-qualified employees and convince them to accept a job. That bonus is usually in addition to the employee’s salary, benefits and other bonus or commission opportunities.

Bonuses and awards must, of course, be included in an employee’s taxable income. Should the bonus or award be in the form of goods or services, employees must include the fair market value of those goods or services in their income.

The Battle of the Minimum Wage While thousands of jobs are available and businesses are continuing to find it increasingly difficult to find workers, many experts say that those “bonus” unemployment benefits were not the problem, instead pointing to low wages, specifically, the minimum wage.

Senate Budget Committee Chairman Bernie Sanders has a simple solution to the problem of hiring lowwage workers: Raise wages and pay decent benefits.

The main argument against a nationwide $15-per-hour minimum wage is that it would make labor too expensive for poorer areas, prompting employers in those areas to shed jobs.

So far, a local approach to the minimum wage dilemma seems viable as many cities and states pass their own $15-per-hour minimum wage initiatives.

Despite the minimum wage stalemate in Congress, the government has employed a number of tactics to help struggling businesses and individuals cope with the economic fallout of the pandemic. These include payroll tax deferrals, forgivable loans and refundable tax credits to reimburse employers for costs incurred providing paid sick and family leave to their employees as a result of COVID-19.

Benefits to Attract and Retain Surprisingly, survey after survey seems to show that it is not money alone that attracts new workers and keeps existing employees on the job.

It is the benefits -– at least for key employees and other fulltime workers.

Obviously, no ice cream or frozen yogurt operation can be an employer of choice without a good benefits package. Employees are looking for a sense of security in the form of good benefits and retirement packages (a 401(k) is the most common, but there are many other options). Helping employees maintain their health and build a stable retirement shows job applicants -– and existing workers – the business values them.

Also currently treasured by job seekers -– and those currently employed by many frozen dessert businesses -– are flexibility and the opportunity to balance work with other life responsibilities, interests and issues.

Job training, educational assistance, and employer-provided vehicles used for business are among popular -- and often necessary -- working-condition fringe benefits offered by many small businesses.

Job Training and Educational Seeking workers “outside-thebox” often means job training and many employers are finding ways to use a job-seeker’s previous job experience to place them in new careers.

One example given cites the customer service experience of hospitality and restaurant workers -- and their ability to stand on their feet during long shifts, as an excellent entry point for light industrial work -- or vice versa.

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There are also job training and educational cost assistance programs used both for attracting job applicants –- and welcomed by existing workers. On-the-job training provided by an employer is a tax-free hiring incentive as well as an invaluable “perk” for current employees. Educational assistance and tuition reimbursement are also welcome fringe benefits.

A frozen dessert business with a formal, written educational assistance plan isn’t required to immediately fund the plan, only reimburse an employee’s educational expenses -– up to $5,250 tax-free to an employee, per year and tax deductible by the employer. Educational assistance doesn’t just include tuition assistance, but also payments for books, equipment and other expenses related to continuing educaiton.

What do They Want?

Among the more common, taxfree employee fringe benefits are the following: • Health Bentefits. Health benefits are by far the single most important fringe benefit -– when not provided by a spouse or parents. Health benefits include providing employees with health, dental and vision insurance as well as paying health-related expenses.

• Long Term Care Insurance. This insurance covers expenses such as the cost of nursing home care. While premiums are not taxable, benefits received under the insurance may be partly taxable.

• Group Term Life Insurance. A business can provide up to $50,000 in group term life insurance to each employee tax-free.

• Dependent Care. Up to $5,000 in dependent care assistance can be provided to an employee tax-free. Of course, many working parents may qualify for a tax credit for child and dependent care.

• Working Condition Fringe Benefits. Working condition fringe benefits are anything provided or paid for by an employer to help someone do their job.

Traveling for business, business-related meals and entertainment, professional publications and company cars used for business driving are all good examples of tax-free working condition fringe benefits.

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Hiring the Unhirable The Work Opportunity Tax Credit (WOTC) is a federal tax credit available to employers for hiring individuals from certain targeted groups who have traditionally faced significant barriers to employment. That means, qualified veterans, ex-felons, summer youth employees, long-term family assistance and long-term unemployment recipients and Supplemental Security Income (SSI) recipients among others.

The credit is equal to a percentage of the eligible employee’s wages -– up to $9,600 depending on the new hire’s WOTC target group. The employee must work at least 120 hours in order for the employer to receive the credit.

The Bottom Line One evolving method of dealing with the tough labor market involves working without workers. In other words, many businesses are stepping up the automation of their operations.

The government, particularly our tax laws, provide a much-needed helping hand with the cost of automating.

The current tax laws offer a first-year

expensing option that allows amounts spent for new (or used) equipment to be entirely written-off or deducted immediately. So-called “bonus” depreciation is another option for an immediate deduction of 100% of expenditures.

Unfortunately, in order to deduct something, there must be income from which it can be deducted, something far-too-many ice cream and frozen yogurt businesses lack. The alternative for those automation -– or more common equipment -- expenditures is the tried-and-true depreciation deduction. Depreciation creates a write-off for a portion of those costs annually -– when the recovering business will, hopefully, have income that needs reduction.

In order to attract talented individuals to work for the frozen dessert business, as well as to retain qualified employees, employer’s in today’s job market must often offer increased wages, fringe benefits and other perks.

With professional guidance, the most successful options could well be the ones that cost the ice cream or frozen dessert operation the least. v

When you join NEICRA, you are family!

As part of our family, here are some of the benefits you will enjoy

• Network with your peers • Great Newsletter • Consult with your suppliers • Improve profits • Enhance shop operations • Learn about new products • Improve employer-employee relations

For information contact: Margaret Anderson New England Ice Cream Restaurant Association P. O. Box 1039, Westwood, MA 02090 E-mail: mca319@gmail.com Web Site: www.neicra.com

November/December 2021

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How to Leverage the Power of an Older and Younger Workforce (and Why You Should)

by Rick Grimaldi Now that people are staying in the workforce longer than previous generations, organizations can hire from many age groups. In a business environment dominated by Millennials and younger workers, workplace trends expert Rick Grimaldi makes the case for why older employees are not just important, but essential.

Everyone knows the workplace is now dominated by Millennials, with Generation Z close at their heels. But that doesn’t mean Baby Boomers (or Generation X employees, for that matter) are leaving anytime soon. In fact, older employees—even some from the Silent Generation—are tenaciously hanging on to their place in the workforce. And that’s a really good thing, says attorney Rick Grimaldi. The most productive and high-performing companies include a nice mix of employees of all age ranges, older employees included.

That’s right, hiring mature workers isn’t just about fighting ageism. It’s also great for your organization’s bottom line. Research shows that age diversity can improve organizational performance and productivity.

“Organizations are stronger when they include the contributions of more seasoned employees,” says Grimaldi, author of the new book FLEX: A Leader’s Guide to Staying Nimble and Mastering Transformative Change in the American Workplace. “A blend of different ages means you get more diverse perspectives and a synergy that gives you a competitive edge. Younger workers can come up with different ideas and may push for meaningful social and environmental change. But 18

older employees bring a wealth of experience, insight, stability, and soft skills that younger people may not have developed yet.”

Another reason to keep Boomers and older workers on board: They might better understand the needs and wants of consumers in their same age range. And since this group holds the majority of wealth in the country, it makes good business sense to ensure your labor force matches your customer base.

You’ll have no problem attracting younger workers—after all, there are lots of them in the job market. But here are a few ways your organization can fight against ageism, avoid legal exposure, attract older employees, and make the most of a multigenerational work force.

people? People of color? Nonbinarygender non-conforming people? Women?

Along those same lines, also be sure to consider where you recruit your employees, says Grimaldi. If you only advertise online or at local universities, you are missing out on older job candidates. Consider reaching out to newspapers, too.

• Stop using words that exclude older workers. When a recruiter places an ad looking for someone to join a “young, dynamic team” or laughs about a “senior moment,” that’s ageism at work (even though younger employees might not recognize it). And that’s never okay, says Grimaldi. Companies looking to recruit older workers need to avoid using words that exclude them. Instead of savvy, young, or energetic, try words like motivated, dedicated, and driven instead.

• Offer benefits that attract older workers. Gym memberships, flexible work arrangements, and education topics such as retirement planning are all appealing to aging employees. You can also follow the lead of other creative American companies going above and beyond to attract older employees.

For example, CVS offers a “Snowbird” program that allows older workers—pharmacists, photo supervisors, and cosmetic consultants—to transfer locations on a seasonal basis. (IBM has a similar program.) The National Institutes of Health actively recruits smart people over age 50 at job fairs and then lures them with flex schedules, telecommuting opportunities, and exercise classes. Even Home Depot hires retired construction workers to advise customers on its sales floor.

• Rethink your recruitment marketing materials. Make sure your marketing materials for recruitment reflect the diversity your organization is seeking, including workers in the Baby Boomer age category. Do photos depict older people as well as younger

• Call out age as an element in your diversity and inclusion training. Specifically mention “age” in your organization’s statements about the value of diversity and inclusion.

Then make sure that your policies and strategies reflect your position that age is a valued diversity element in your organization. Finally, include age in your anti-bias training.

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November/December 2021

• Don’t just hire for skills— hire for attitude. A person’s openness to learning—not their age—is what makes them a great worker. In our rapidly changing work environment, those willing to adapt and learn new ways of doing things are the most valuable, regardless of age. An older employee who is coachable and has a great attitude and a willingness to try new things might contribute more than a talented Generation Zer who resists being trained in new skills.

At the same time, make sure your interviewers are well trained on how to assess skills and remain focused on the objectives of the job, says Grimaldi. Interviewers should understand whether a candidate’s experiences and skills— especially the soft skills acquired by many mature employees—will make them a strong candidate.

• When you don’t hire a candidate, explain why. Some candidates may assume they were not hired because of their age. Therefore, be sure to follow up to tell them the reason they were not selected. This prevents all candidates from jumping to conclusions and protects you from damaging claims of age or any other bias.

use an Instagram account for marketing, or offer lessons on navigating that state-of-the-art software that human resources just installed on their computer that they may have been resistant to use.

• Intentionally form mixed-age teams for better collaboration. Give people of all ages chances to work together for common purposes. Research has shown that multi-generational teams outperform less age-diverse teams on complex decision-making tasks.

“Never forget the value of older employees,” concludes Grimaldi.

“They bring a perspective earned from years of hard work. Plus, they are loyal and less likely to leave your organization after you’ve spent time and money investing in them. And remember, if you don’t hire them, one of your competitors will. It’s far better to have their wisdom, experience, and strong work ethic enrich your team than to miss out on good talent.” v

About the Author Rick Grimaldi is a workplace trends expert and the author of FLEX: A Leader’s Guide to Staying Nimble and Mastering Transformative Change in the American Workplace.

Rick’s unique perspective comes from his diverse career in high-ranking public service positions, as a human resources and labor relations professional for an international hi-tech company, and presently in private practice as a partner with Fisher Phillips, LLP, one of America’s preeminent management side labor and employment law firms. Day to day, Rick works with companies to help them adapt to the ever-changing business environment, achieve their workplace goals, and become better employers. Rick is an internationally recognized writer and keynote speaker, and has been selected through a peer review process as one of The Best Lawyers in America© in three of the last four years.

• Offer training programs—aka “returnships.” Returnships are internships in which retired adults with a gap in work experience are onboarded and trained during a trial period and then hired if all goes well. They are essentially a career reboot for experienced workers. The idea is getting traction in a wide range of industries, from tech companies and health care to banking and nonprofits.

Keep in mind that returnships can benefit younger employees as much as older employees. That Gen Zer who struggles with the basics of navigating work relationships could sit in on meetings and presentations with that 70-year-old retired executive who just enrolled in the organization’s returnship program. And it’s a two-way street, because they could explain to that executive why and how to tweet, The National Dipper

November/December 2021

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Now That the Worst Is Over, Why Are Burned-Out Workers Leaving in Droves?

by Dr. Diana Hendel

& Dr. Mark Goulston Just as COVID is winding down, a burnout epidemic is rising—and it’s fueling a mass exodus of workers. A psychiatrist and a workplace trauma expert say the timing shouldn’t surprise us.

The worst of COVID seems to be over. So, just as a sense of normalcy is returning, why are America’s workers reporting record levels of burnout?

And why is it driving what’s being called the “Great Resignation”?

Psychiatrist Mark Goulston, MD, says burnout (characterized by depletion, cynicism, and reduced productivity) is a normal response to the extreme stress and trauma caused by a global pandemic that has dragged out for over a year—and the delay is no surprise.

“Burnout happens progressively and cumulatively,” says Dr. Goulston, coauthor along with Diana Hendel, PharmD, of Why Cope When You Can Heal? How Healthcare Heroes of COVID-19 Can Recover from PTSDt. “Spend a year working long hours under stressful circumstances, trying to also homeschool your kids, feeling isolated, grieving all these losses, and worrying about the safety of your loved ones and yourself, and eventually you will hit a breaking point.

It takes time to reflect on and process what you’ve been through,” he adds. “It makes sense that many people are just now getting to that breaking point.”

Obviously, a cadre of burned-out employees is bad for engagement, innovation, productivity, and all the other factors that make a company hum.

What’s more, the pandemic has given employees a lot of time to think and reassess. And many concluded that life is too short to work for companies that don’t seem to care about them as human beings (hence, the mass exodus).

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The onus for fixing the burnout problem is on both parties, say the authors.

“Leaders need to take burnout seriously,” says Dr. Hendel, an organizational trauma expert. “Get intentional about monitoring your employees’ mental health, which is intertwined with burnout, and intervening when needed. This matters in the best of times, but especially in the wake of a traumatic event like COVID. “But also, employees need to take responsibility for managing their own stress and building up their own resilience,” she adds.

Five Tips for LEADERS…

Stand firm against stigma.

Burnout absolutely impacts people’s mental health, say Drs. Goulston and Hendel. When it’s untreated, people can become depressed and anxious, and they may be at greater risk for substance abuse and possibly even suicide. That’s why a holistic approach to fighting burnout includes making sure employees feel safe enough to come to you when they’re struggling.

“We need to do all we can to bring mental health issues into the light— and to stand firm against the stigma that discourages people from talking about it,” says Dr. Hendel.

If you have an EAP, make sure people feel comfortable accessing it. An employee assistance program (EAP) helps employees with issues that affect their health and mental and emotional well-being. If your organization has an EAP, make sure that people know the services it offers, and that they can access them confidentially.

Reinforce the message that there is no shame in using an EAP. And if you do not currently have an EAP, consider setting one up now.

Talk up the subject of mental health. Don’t assume people “just know” you care about this issue. They probably don’t. Say the words “I want you to be mentally and emotionally healthy. Please come to me if you need help. My door is always open.” And don’t just say it once. Say it, announce it, write it, and reinforce it, over and over.

Regularly meet with employees one-on-one so you’re more likely to be aware of their personal struggles. This is a good leadership practice anyway as it builds strong connections between leaders and employees.

But especially in tumultuous times like now, it helps you know if they’re grieving a loss or their spouse has lost a job or their child is struggling in school. The better you know your employees, the more likely you’ll be to intervene when they need it.

Be aware of the signals you’re sending. (People need to feel psychologically safe to tell the truth.) It’s crucial for leaders to allow people to feel their emotions and to talk about it when they are having a tough time.

Pay attention to the signals you’re sending. Never penalize people, overtly or subtly, for bringing their secret struggles into the light. Never imply that this is a sign of “weakness” or that they are finding a reason to shirk their duties. And, if you think you’d never do this, know that it’s possible to subconsciously push people away through stigmatizing them.

“We often stigmatize others because what they are going through hits too close to home about our own mental and emotional issues,” says Dr. Goulston. “It seems that most of the world copes with anxiety and de-

The National Dipper

November/December 2021

pression—as opposed to healing from it—by trying to run away from it by keeping busy. Hearing about someone else’s issues can get in the way of our being able to run from ours.”

…and Five More for EMPLOYEES

Tell your employer how they can help. First, assume your employer wants to help; after all, it is to their benefit not to have a burned out employee. Maybe you need a more flexible work schedule or hybrid arrangement (partly remote, partly onsite) to help you balance work and home priorities. Maybe you need more training or different kinds of projects to get you out of your funk. Maybe you need your company to consider upgrading the mental health benefits it offers.

“Employers can’t always meet every request, but most will do their best,” says Dr. Hendel. “Don’t be afraid to ask. If you don’t, they probably won’t even realize you’re struggling.”

Prioritize sleep, diet, and exercise. They are your foundation.

A healthy lifestyle may not get to the root of your burnout problem, but it can make you more resilient so you can better tackle those root causes. Go to bed early enough to get the rest you need. Cook a batch of healthy meals at once so you can have several lunches and dinners ready when you are. Make time to exercise; you will feel physically and emotionally better when you move your body several times a week.

Meditate daily. A simple meditation routine can help you maintain a more relaxed state overall and manage anxiety and stress. If you’re new to meditation, try not to overthink it.

Simply find a quiet moment, close your eyes, and begin slowly breathing in and out. Focus on your breathing but allow your emotions and thoughts to rise and flow through you naturally.

Don’t fret if you can meditate for only a few minutes at a time. Start small and add more time when you are ready.

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“You can also use your meditation time to do a quick body scan,” says Dr. Goulston. “Start at the top of your head and intentionally scan your entire body, noticing any areas where you may be holding onto extra tension.

Mindfully release any tension you become aware of.”

Let people know exactly what you need (and what you don’t) when you’re stressed out. The people in your life want to support you, but they may not know how to go about it—especially when your anxiety or stress levels are high. For example, tell family members, your partner, and coworkers that you prefer they give you a few minutes of privacy when you’re visibly struggling, and ask them not to bombard you with chitchat until you’ve had a chance to calm down. It is much easier when everyone is on the same page.

Consider checking in with a pro.

It can be helpful to talk out what you’re experiencing with a trained professional at least once. Use the resources you have available to you to set up a confidential check-in either with your EAP, a social worker, a mental health professional, or a chaplain and discuss how you are doing. You might find that this is very beneficial to your wellbeing and decide to make it a routine practice.

Finally, notes Dr. Hendel, whether you’re a leader or an employee, give yourself a little grace. It’s been a doozy

November/December 2021

of a year, and we’re all still feeling our way through.

“COVID has been incredibly stressful, and life is forever changed— and it’s not the last traumatic event we’ll weather,” she notes. “We live in a time of chaos, and there will be disruptions from time to time. Employers and employees are just going to have to figure out how to get through them together.” v

About the Authors Dr. Diana Hendel is an executive coach and leadership consultant, former hospital CEO, and the author of Responsible: A Memoir, a riveting and deeply personal account of leading during and through the aftermath of a deadly workplace trauma.

She earned a BS in biological sciences from UC Irvine and a Doctor of Pharmacy degree from UC San Francisco. She has spoken about healthcare and leadership at regional and national conferences, and at TEDx SoCal on the topic of “Childhood Obesity: Small Steps, Big Change.”

Dr. Mark Goulston is a board-certified psychiatrist, fellow of the American Psychiatric Association, former assistant clinical professor of psychiatry at UCLA-NPI, and a former FBI and police hostage negotiation trainer. He is the creator of Theory Y Executive Coaching that he provides to CEOs, presidents, founders, and entrepreneurs, and is a TEDx and international keynote speaker.

®

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Have We Reached a Tipping Point in the Minimum Wage Debate?

by Rick Grimaldi As the minimum wage debate continues, workplace trends expert Rick Grimaldi shares insights on why leaders in business and government may be changing their thinking about increasing the minimum wage.

The controversy over raising the federal minimum wage to $15 an hour is coming to a head and revealing a wide range of perspectives.

Many Americans support the proposed increase. Some businesses support an increase, just not one as large as $15.

And others are firmly, vehemently against it.

Meanwhile there are some interesting trends driving and impacting the minimum wage issue, says Rick Grimaldi, an expert on workplace trends. One is the rise of artificial intelligence. The workplace of the future is likely to consist of a combination of people and robotics.

In fact, it’s already happening; in another trend the arrival of artificial intelligence is pushing skilled workers downward in the job market, forcing them to take lower paying jobs.

“My thinking has always been that the jobs that paid $7.25 an hour were designed to be starter jobs for people just entering the workforce,” says Grimaldi, attorney and author. “But, many have argued that after the Great Recession of 2008, higher skilled employees were forced to start taking low wage jobs to earn a living. It’s nearly impossible to earn a living on such a small salary. So, the argument goes, a minimum wage increase would give people at the bottom a fighting chance and pull many of them out of poverty.”

Also, for many employers: “For the last several years, there has been a patchwork of state and local minimum wage increases,” says Grimaldi.

“This has forced employers who operate with multiple sites to have different pay standards for the same jobs in different locations. That has created a level of frustration. This along with the recognition that the minimum wage has not kept up with the rate of inflation may be changing 22

some of the thinking around this issue. For example, Floridians, in last November’s election, joined a growing number of states and voted to increase the state minimum wage to $15 an hour over 6 years.”

But there is a countervailing argument that suggests just the opposite; that it would actually increase poverty levels by causing an increase in production costs and corresponding increase in prices and a parallel reduction in hours worked.

Furthermore, the Congressional Budget Office estimates that raising the minimum wage could result in the loss of half a million jobs. This would be devasting in this pandemic impacted business environment; particularly in those industries hardest hit during the pandemic, like hospitality and retail where, ironically, most lower wage workers are employed.

In the future, the minimum wage could be tied to the Consumer Price Index (CPI). The CPI is a measurement of goods and services that includes commonly purchased items across the US—like groceries, housing expenses, clothing, healthcare, and transportation expenses, etc. Grimaldi says CPI shows what it costs people to live, therefore that’s what the minimum living wage could be tied to.

Any increase should be a graduated increase so employers and small businesses can prepare for it. With a gradual minimum wage increase companies would have time to plan ahead and allocate resources. This will give business owners time to evaluate expenses and revise their budgets, strategically cut costs, and reconsider their prices. Grimaldi says a three-to-fiveyear phase in is a realistic timeline for these increases and that this approach would at least reduce the immediate impact on businesses.

No, an increase to a $15 minimum wage probably won’t drive most employers to depend more heavily on AI and put people out of work. “People who are going to invest in technology are likely going to do it anyway,” says Grimaldi. “Further-

more, even with AI upgrades, employers will still need good people to help run their companies.”

In many workplaces, the best option for future businesses will be a combination of people and robots working together. Employers are constantly looking for ways to be more efficient, and those who want to invest in AI to improve their productivity will likely do it whether the federal minimum wage rises or not.

In many cases, employees are the face of your business. Customer service is important and consumers are always demanding more from the businesses they choose to support. Well trained, well paid talent is an investment worth making.

“The past year has shown us how tough it can be for low wage workers to survive,” concludes Grimaldi.

“Everyone willing do an honest day’s work deserves a wage that allows them to meet their basic expenses and live with dignity. Finding the right balance for those employees while not crippling businesses is a critical issue that we have to address as the workplace evolves.” v About the Author Rick Grimaldi is a workplace trends expert and the author of FLEX: A Leader’s Guide to Staying Nimble and Mastering Transformative Change in the American Workplace. Rick’s unique perspective comes from his diverse career in high-ranking public service positions, as a human resources and labor relations professional for an international hi-tech company, and presently in private practice as a partner with Fisher Phillips, LLP, one of America’s preeminent management side labor and employment law firms. Day to day, Rick works with companies to help them adapt to the ever-changing business environment, achieve their workplace goals, and become better employers. Rick has been selected through a peer review process as one of The Best Lawyers in America© in three of the last four years.

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November/December 2021

Yellow Pages The National Dipper Yellow pages is a complete resource guide for tthe frozen dessert retail industry and will appear in every issue.

Listings are sold on an annual basis and rates are for six issues.

Yellow pages are not commissionable and payment must accompany order. Send your order to: The National Dipper, 1030 West Devon Avenue, Elk Grove Village, IL 60007-7226. 847/301-8400.

Regular Listing: 1st line $395. year, additional lines, $280. year.

Maximum characters 40 characters per line.

Boldface Listing: 1st line $495. year, additional lines, $395. year.

Maximum 30 characters per line.

ALL CAP Listing: additional $85 a line per year, regular or boldface.

Maximum 30 characters per line.

ASSOCIATIONS Great Lakes Ice Cream & Fast Food Assn. ..................810/618-0605 New England Ice Cream Restaurant Assn. .........mca319@gmail.com BATCH FREEZERS Carpigiani…………www.carpigiani,com/us……………800-648-4389 Emery Thompson......www.emerythompson.com……..718-588-7300 BOOKS Tips for Costing Ice Cream & Frozen Yogurt Cakes & Pies, plus: Tips for Costing Ice Cream Cones, Sundaes, Shakes & Other

Goodies……………………........…..JLM Unlimited...847-301-8400 BULK ICE CREAM CONTAINERS Negus Packaging Solutions 3220 Kingsley Way, Madison, WI 53713 CAKE DECORATING www.cakedeco.com…Candles & Everything!...........718/545-4600 COCOA POWDER Forbes Chocolate……………............……..www.forbeschocolate.com CONES Joy Cone Co. Cake, Sugar, Waffle Cones & Bowls.......800-242-2663 PDI Cone-Dutch Treat…Sugar Cones & Toppings….....866-277-3084 DIPPING CABINETS Carpigiani…………www.carpigiani,com/us……….……800-648-4389 FLAVORS Green Mountain Flavors, Inc. ………………….……..800-639-8653 FROZEN CUSTARD Classic Mix Partners...www.classicmixpartners.com.....800-722-8903 Award Winning Frozen Custard Mixes

PHOTOGRAPHY Stella Lorens Gallery…www.stellalorens.com...............630/730-8297 POINT OF SALE POSTERS JLM Unlimited, Inc., ........Elk Grove Village, IL ..............847/301-8400 Ice Cream Banana Split and Sundaes Posters SODA FOUNTAINS AMERICAN SODA FOUNATIN, INC............................312/733-5000 455 N. Oakley Bl...Chgo, IL 60612...www.americansodafountain.com Parts-Sales-Service-Mixers-Pumps-DraftArms-SodaFount.Bev.Equip SOFT SERVE MACHINES Carpigiani…………www.carpigiani,com/us……….……800-648-4389 TOPPINGS TR Toppers …….......…..800-748-4635……........ www.trtoppers.com VANILLA Prova Gourmet….........www.provagourmet.com….......978/739-9055

Regional Yellow Pages .Regional Yellow Pages are available to companies that distribute products and/or services in a limited area of the country. Companies are listed in the state in which they are located. Regional Yellow Pages will appear in all six issues of The National Dipper and rates shown are for six issues. Regular Listing: 1st line, $295. per year, additional lines $165. per year. Maximum 40 characters per line.

Boldface Listing: 1st line, $395. per year, additional lines $295. per year. Maximum 30 characters per line. ALL CAP Listing: additional $75. a line per year, regular or boldface. Maximum 30 characters per line. Payment must accompany order. Regional Yellow Pages are non-commissionable.

CALIFORNIA Taylor Freezers of Calif..800-927-7704..www.taylorfreezers.com FLORIDA Seacoast Sales………….............…...www.seacoastsalesflorida.com 904/334-4489…………........Batch Freezers……..........Display Cases NEW JERSEY A. Panza & Sons, Ltd., Mixes & Ingredients www.icecreamproducts.com…........................….800-Ice-Cream Dingman’s Dairy................www.dingmansdairy.biz..800-958-6838 SOUTH JERSEY PAPER PRODUCTS/SUPPLYITALL

FROZEN YOGURT MIX A. Panza & Sons, Ltd., Mixes & Ingredients www.icecreamproducts.com…………………….800-Ice-Cream

OHIO Peck Food Service..www.peckfoodservice.com…..800-732-7325

ICE CREAM CARTS & FREEZERS AllStarCarts-IceCreamCarts-Tricycles-TrucksTrailers...800/831-3166 Carpigiani…………www.carpigiani,com/us………….…800-648-4389

Questionnaires will be E-mailed next week to manufacturers and distributors in the ice cream industry for their FREE listing in the 30th Annual National Dipper Source Book, the January/February 2022 issue. If you do not receive a questionnaire, and would like a FREE listing in the Source Book, call Lynda Utterback at 847/301-8400 or email her at lynda@ nationaldipper.com. The deadline to return the questionnaire is December 10, 2021.

ICE CREAM CONTAINERS Visstun Cups………..www.visstuncups.com…….….702/251-8809 Custom printed quarts, pints, 1/2 pints and 5 oz. cups Flexible order volume - Single case to millions ICE CREAM MIX A. Panza & Sons, Ltd., Mixes & Ingredients www.icecreamproducts.com….........................….800-Ice-Cream

The National Dipper November/December 2021

23

Questionnaires will be E-mailed next week to manufacturers and distributors in the ice cream industry for their FREE listing in the 30th Annual National Dipper Source Book, the January/ February 2022 issue.

If you do not receive a questionnaire, and would like a FREE listing in the Source Book, call Lynda Utterback at 847/3018400 or email her at lynda@nationaldipper.com. The deadline to return the questionnaire is December 10, 2021.

NEGUS PACKAGING SOLUTIONS

Calendar NOVEMBER National Georgia Pecan Month Peanut Butter Lover’s Month 2 – Election Day 4 – National Candy Day 5 – National Donut Day 7 – Daylight Savings Time Ends 8 – National Cappuccino Day 10 – National Vanilla Cupcake Day 11 – Veterans Day 11 – National Sundae Day 20 – Peanut Butter Fudge Day 21 – National Cranberry Day 22 – National Cashew Day 25 – National Parfait Day 25 – Thanksgiving Day 28 – Small Business Saturday 28 – Hanukkah Begins 16-18 Frozen Dessert Immersion Class. Carpigiani NA, High Point, NC. Contact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800-6484389, ext. 5718. Fax: 336/661-9895.

E-mail: info@carpigiani-usa.com.

19 - Frozen Dessert Business Planning Course, Carpigiani NA, High Point, NC. aontact: Bobbie Dilldine, Carpigiani NA, 738 Gallimore Dairy Rd., Suite 113, High Point, NC 27265. 800648-4389, ext. 5718. Fax: 336/6619895. E-mail: info@carpigiani-usa. com.

DECEMBER National Egg Nog Month National Pear Month 4 – National Cookie Day 7 – National Cotton Candy Day 7 – Pearl Harbor Remembrance Day

8 – National Brownie Day 10 – Human Rights Day 11 – Hanukhah Begins at Sundown 12 – National Cocoa Day 16 – Chocolate Covered Anything Day 17 – Maple Syrup Day 18 – National I Love Honey Day 21 – Winter Begins 24 – National Egg Nog Day 25 – Christmas Day 26 – National Candy Cane Day 26 – Boxing Day 26 – Kwanzaa Begins 31 – New Year’s Eve JANUARY 9-15 – Penn State Ice Cream Short Course. The Nittany Lion Inn, State College, PA. Contact: Dr. Robert Roberts, Dept. of Food Science, Penn State University, Office of Conferences and Short Courses, 301 B Agricultural Administration Bldg., University Park, PA 16802. www.agsci.edu/icecream FEBRUARY 10 -12 – Great Lakes Ice Cream & Fast Food Association (GLIC & FFA) Annual Convention & Trade Show, Kellogg Arena, Battle Creek, MI. Contact: Susan Mesack, GLIC & FFA, 5295 Daval Dr., Swartz Creek, MI 48473. 810/618–0605. E–mail: glicffa@comcast.net 27–28 – Dingman’s Dairy Trade Show.

Hamilton Farms, 1040 Potterville Rd., Gladstone, NJ 07934. Contact: Joseph Orme, Dingman’s Dairy, 191 Pennsylvania Ave., Paterson, NJ 07503.

973/881-8622. Fax: 973/881-8655. Email: joe.orme@dingmansdairy.biz

Advertisers’ Index Available in 1.3, 2 ½, and 3 Gallon

NEGUS

3220 Kingsley Way Madison, WI 53713 (608) 251-2533

negus.info@negusboxnbag.com www.negusboxnbag.com (888) 241-7482

Distributor Inquiries Welcome 24

All Star Carts & Vehicles, Inc............8 Carpigiani........................................13 Costing Manuals................................6 Dingman’s Dairy..............................5 Great Lakes Ice Cream & Fast Food Association................19, 3rd Cover Stella Lorens Photography ..4th Cover Negus Packaging Solutions..............24 New England Ice Cream Restaurant Association................................ 17

A.Panza & Sons, Ltd............2nd Cover Prova Gourmet..................................7 Visstun.............................................21 This Advertisers’ Index is published as a service to you, the reader. The publisher does not assume liability for errors or omissions.

The National Dipper

November/December 2021