The National Dipper September/October 2021

Dipper Vol. 37 No. 5

The National ®

THE MAGAZINE FOR FROZEN DESSERT RETAILERS

September/October 2021 $5.00

®

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

Vol. 37, No. 5 • September/October 2021

Features Trade Show in a Magazine.............................................11 Where is Today’s Funding?............................................16

by Mark Battersby A Kinder Gentler Workplace.........................................20 Ten Nurturing Habits That Can Transform Your Company - One Employee at a Time

by Dr. Susan Mangiero

Page 5 - Donald L Buckley, Jr., former NICRA Executive Director, passed away June 28.

All You Can Control in 2021 is YOU............................23 Six Simple Ways to Master Inner Peace in the Upcoming Year

Departments Advertisers’ Index ......................26 Calendar .............................26 Editorial ..............................4 News .....................................5

Page 8 -Bruster’s Real Ice Cream opens a shop in the Squirrel Hill area of Pittsburgh.

Regional Yellow Pages ..............25 Subscription Card .......................24 Yellow Pages ............................25

In The Next Issue • Promotion of the Year Submissions • 2022 Industry Events Calendar • 2022 Promotional Planning Calendar The National Dipper

September/October 2021

Page 10 - Jennifer Redding, Server Products, named one of the top ten People to Know in Manufactuiring.

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Editorial

Wow, It’s Hot!

The entire country is experiencing a heat wave this summer. Temperatures have been well above normal, just about everywhere. And ice cream sales are soaring.

However, ice cream store owners have been working many more hours, not only because of the heat, but because of the lack of qualified workers, not just qualified workers, but any workers. Everywhere I go, there is a help wanted sign posted in store and restaurant windows.

Added to all this is the fact that COVID-19 cases and hospitalizations are again skyrocketing. Face mask mandates are once again being put in place. None of these factors help local businesses thrive.

I also think many distributors are waiting to see if they will be able to have a trade show or open house this Fall or next Spring. So far, there have been no restrictions on the number of people who are able to gather at this time.

With that in mind, this issue features another “trade show in a magazine” section, just like last year. Any company that advertised in this issue was invited to send in a description of their products, along with a photo.

These are the companies that participated in the show: Carpigiaini Cold Car The Cone Guys Dingman’s Dairy Haynes Lubricants Negus Packaging Solutions A. Panza & Sons, Ltd Penn State Prova Gourmet Rite-Temp Visstun The “trade show in a magazine” begins on page 11.

With many of the government programs that helped so many frozen dessert businesses survive the pandemic exhausting their funding, or about to, 4

THE MAGAZINE FOR FROZEN DESSERT RETAILERS

Mark Battersby explains that infusions of capital are necessary to regain pre-pandemic profits and to grow the business. He has several suggestions on where and how to find funding for your business.

Dr. Susan Mangiero tells us that kindness is integral to employee engagement. Without strong, positive relationships people can’t work together productively. They can’t communicate well; they can’t innovate. And positive relationships cannot flourish in the absence of kindness.

She has ten best tips for making genuine kindness a habit.

Next, Ed Hess says 2020 was a doozy. And frankly, 2021 isn’t looking any better. And while none of us know what’s coming, there’s one thing we can and must control: ourselves.

Follow his six simple steps to master inner peace in the upcoming year.

Promotion of the Year September 20, 2021 is the deadline to submit your promotion for the promotion of the year contest.

Promotion must have taken place in 2021. Include a detailed description of your promotion. Include your name, store name, address, phone number and email address. State the objectives and results that were met by your promotion.

Entries are judged on the basis of originality, creativity, objectives accomplished, presentation to the consumer and how easily the promotion can be adapted in other frozen dessert retail businesses.

Win a beautiful plaque engraved with your store name, suitable to hang in your store for all to see. And the promotions submitted will be featured in an upcoming issue of The National Dipper. Don’t delay, submit your promotion today!

Lynda Utterback Publisher/Editor

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 September/October 2021

News THE NEW ENGLAND ICE Cream Restaurant Association is having a networking event, September, 14, 2021 at 4 PM at the Norfolk Golf Club, 166 East St., Westwood, MA 02090.

Guest speaker is Denna Jalal of Sweet Treat/Fomu.

The event includes networking, Hors d’oeuvres and cocktails. Free of charge to NEICRA members, but limited to the first 40 to RSVP to Margaret Anderson, Executive Director, mca319@gmail.com DONALD L. BUCKLEY, JR., age 84, of Upper Arlington, OH passed away on Monday, June 28, 2021 at home surrounded by his family. The son of Donald and Helen (Stephenson) Buckley, he was born on October 11, 1936 in Columbus, OH and was raised in Jackson, OH. On June 5, 1965 Don married Julianne (Harris) Buckley in Lancaster, OH and together they shared 56 years. He is survived by his wife, Julianne; son, Jeffrey (Mary) of Buffalo, NY; daughter, Beth (Scott) of Canton, GA; sister, Patricia (Bob) of Circleville, OH; and seven grandchildren.

After completing most of his college education at The Ohio State University, he enlisted in the United States Air Force. While in the service, Don completed his education and graduated from the University of Nebraska-Omaha. He is also a graduate of the University of Wisconsin’s Graduate School of Banking. Don proudly served in the United States Air Force for four years. He was stationed at the Strategic Air Command Headquarters where he served as a Photo Intelligence Interpreter Specialist. He was among the first military personnel to identify Soviet missiles that led to the Cuban Missile Crisis.

Upon his discharge from the military, Don returned to Columbus where he worked as a Trade Association Executive until his retirement. Don was a long-time member of the Upper Arlington Lutheran Church and served in various positions especially an usher team leader and a member of a SALT group. He was also a member of the Phi Kappa Psi Fraternity. He was an avid Ohio State Buckeyes fan and had season football tickets for 59 years. Don also had basketball season tickets. Don will be greatly missed by many friends.

A memorial service took place at 2pm on Friday, July 23, 2021 at Upper Arlington Lutheran Church, 2300 Lytham Rd., Columbus, OH. A reception followed the service. In lieu of flowers, please consider a memorial contribution to Central Ohio Diabetes Association, at CODA/Life Care Alliance, 1699 West Mound St., Columbus, OH 43223; or Heartland Hospice, 6500 Busch Boulevard, Suite 210, Columbus, OH 43229. The family would like to thank all of the hospice nurses that took such good care of Don, especially his regular nurse, Meghan. To leave an online condolence, please visit: www.OhioCremation.org The National Dipper

September/October 2021

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News GREAT LAKES ICE CREAM and Fast Food Association has a new mailing address. The new mailing address is 5295 Daval Dr, Swartz Creek, MI 48473. All other contact information remains the same; phone 810-618-0605, email glicffa@comcast.net and website - www.glicffa.com.

IN A SHOWDOWN, not unlike the great “Laurel vs. Yanney” debate of 2018, Andy’s Frozen Custard is attempting to solve the great berry debate: Strawberry vs. Blackberry. This Summer, the award-winning frozen custard and treat shop is inviting customers to cast a vote for their favorite seasonal berry for a chance to win year-round treats. Andy’s “Battle of the Berries” will pit Grandma Elaine’s Strawberry Shortcake Sundae against the Blackberry Waffle-Jack for Andy’s fans to decide if they are #TeamStrawberry or #TeamBlackberry.

Andy’s guests can enjoy their favorite fresh berries in two sweet treats now through July 20. Grandma Elaine’s Strawberry Shortcake Sundae piles juicy, fresh strawberries with warm slices of baked fresh daily Grandma Elaine’s rich and buttery Strawberry Shortcake on top of creamy vanilla frozen custard. The Blackberry Waffle-Jack blends fresh, juicy blackberries with crunchy, golden baked in-store waffle

cone pieces for a tart meets sweet frozen custard combination.

Both are hard to resist, but customers are invited to visit their local Andy’s to try both and make their pick in the strawberry versus blackberry face-off. Customers are encouraged to visit Andy’s social media to cast their vote, which is also an entry for a chance to win sweet prizes, such as gift cards and apparel, and one lucky frozen custard fan will even win Andy’s Frozen Custard for a year!

Grandma Elaine’s Strawberry Shortcake Sundae can also be a part of summer celebrations, beach days and BBQs via Andy’s Anywhere to-go program. Customers will have fun assembling sundaes at home or on the go, with a quart of vanilla frozen custard, six big slices of Grandma Elaine’s famous shortcake and a side of juicy strawberries. Fresher than anything available in the grocery or convenience store, Andy’s Anywhere also includes Pick 6™, Frozen to Go specialty pints, and Quart Combos™.

Each Andy’s is open from 11 a.m. – 11:30 p.m. Sunday through Thursday and from 11 a.m. – Midnight on Friday and Saturday. Andy’s friendly and welcoming staff guarantee lightning-fast drive-thru and walk-up window service.

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The National Dipper

September/October 2021

News THIS JULY, America’s favorite dessert takes center stage during National Ice Cream Month, and Crystal Creamery has plenty of delicious flavors to help you celebrate. The newest addition to the ice cream lineup, Birthday Cake, boasts a cake batter ice cream base with cake pieces and rainbow sprinkles throughout – a tribute to Crystal Creamery’s 120th year in business. All of Crystal Creamery’s ice cream flavors are made with only the simplest ingredients like cream, sugar and milk sourced from local family farms.

“Northern California always screams for ice cream and we are so excited for consumers to experience some summertime nostalgia with our classic family favorites like Maple Nut, Tin Roof Sundae and Rocky Road,” said Brian Carden, Crystal Creamery’s Senior Director of Sales. “There’s only one way to celebrate National Ice Cream Month and our 120th anniversary with us and that’s with a few scoops of our delicious flavors – whether it’s Birthday Cake or a refreshing scoop of Rainbow Sherbet.”

As an added way to commemorate National Ice Cream Month and celebrate being California’s oldest dairy, Crystal Creamery will be launching a special promotion starting July 13 that features an ice cream flavor personality quiz and multiple giveaways including Visa® gift cards, free ice cream, and more.

AGRICULTURE organizations and state lawmakers gathered virtually on May 27, 2021 to celebrate Dairy Day in the State of New York and lead into June National Dairy Month.

The virtual Dairy Day was co-sponsored by Senator Michelle Hinchey, chairman of the Senate Agriculture Committee, Assemblywoman Donna Lupardo, chair of the Assembly Agriculture Committee, Northeast Dairy Foods Association, Northeast Dairy Producers Association and New York Farm Bureau.

“Dairy Day serves as a excellent opportunity for Northeast Dairy Foods Association and our industry partners to engage with state representatives on issues the dairy industry is facing, said Daniel Lausch, president of the Board of Directors of Northeast Dairy Foods Association. “Additionally, it is a way we can showcase the impact dairy has on New York as it is one of the top economic sectors in the state. It also provides our association and members a chance to hear directly from legislators about issues that are on the horizon that Northeast Dairy Foods Association can actively participate in and provide our resources and assistance.”

“As the state’s largest agriculture sector, our dairy industry is the cornerstone of New York’s ag economy,” said Senator Michelle Hinchey. “Dairy is more than a product – it’s part of our state’s heritage.”

The National Dipper

September/October 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 THE IDEA OF BRUSTER’S Real Ice Cream originated in Bridgewater, Pennsylvania in 1989. More than thirty years later, the national brand continues to grow… but it isn’t forgetting its roots in Pittsburgh. Considered one of the most popular neighborhoods in the city, Squirrel Hill is full of well-known restaurants, shops and now, a Bruster’s Real Ice Cream located at 4584 Browns Hill Road, Pittsburgh, PA.

Led by first-time franchisee and owner Chad McWreath, the store offers 1,300 square feet of space as well as three serving windows, one pickup window and a fenced in patio featuring tables and benches for customers to enjoy. Stationed on the corner of a highly trafficked plaza, and near to Pittsburgh’s Waterfront shopping and dining district, the store also offers off-street parking. “ W e ’ v e proudly welcomed Chad to the Bruster’s family as he opens the next great store in our home market,” said Bruster’s CEO Jim Sahene.

“His vision for Squirrel Hill is one of great responsibility and understanding of what a simple smile – or great scoop of ice cream – can do for the community. He is a wonderful fit for Bruster’s, and we are excited to join him on his journey as a franchisee.”

Bruster’s of Squirrel Hill officially opened on Friday, May 21, 2021 and is the result of more than 12-months of work. McWreath was committed to finding the perfect location that allowed for his desired combination of access, parking and building design. He and his staff of approximately two dozen are hosting a COVID-19 safe grand opening celebration beginning Friday, July 2, 2021 through Sunday, July 4, 2021. Perfectly timed with the start of National Ice Cream Month, there will be ice cream tastings, and more.

“As I sought a new career opportunity, I found a way to combine my love of ice cream with my desire to mentor young people to be the best versions of themselves,” McWreath said. “At Bruster’s we want to be an asset to the community, positioned as an excellent place to take the family for a treat, and a professional development center for our youth.”

“Our store hopes to provide a small oasis for the Squirrel Hill community they can be deeply connected to,” he continued. “We want the community to know it’s ‘their Bruster’s’ … and in fact, it will be. Our feedback from the community has been tremendous.”

McWreath ensured his shop was intentionally inclusive earning Kosher certification, complying with ADA regulations and providing delivery services to make sure all are comfortable when buying from Bruster’s.

“We recognize as a local business we are responsible for helping to improve the community we serve,” McWreath said. “Our business must set a standard of excellence the community can be proud of. No-one succeeds unless we all do.”

The National Dipper

September/October 2021

The National Dipper September/October 2021

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News THE MILWAUKEE BUSINESS JOURNAL has named Jennifer Redding, Director of Customer Experience and Strategy at Server Products, one of the top ten People to Know in Manufacturing. This accolade recognizes select individuals in southeastern Wisconsin who are on their way up and making a difference in the manufacturing industry.

After working for nine years at Server Products, Redding’s passion for the industry and customer experience has continued to grow. While her career began in sales, once she was exposed to the complexity, science and care it takes to manufacture and deliver products to customers everywhere, she has been hooked on manufacturing ever since.

“What continues to be most intriguing for me is working with customers to develop solutions that help them serve better through the equipment we design and build,” said Redding.

This excitement for highlighting manufacturing careers is echoed throughout Server – they view it as their responsibility to help the next generation understand the opportunities the sector offers. This is demonstrated at Server through their

consistent mentoring, college internship programs as well as their partnership with the Wisconsin Youth Apprentice Program, engaging with high school students to become the manufacturing workforce of the future.

LYNN HOBAN MARKETING, a consulting firm providing marketing services for multi-unit restaurant and retail businesses nationwide, launched in October 2021. Hoban, an accomplished traditional and digital marketer, has led more than 50 client businesses spanning many categories, including frozen treat shops, quick service restaurants, fast-casual eateries and convenience stores.

Hoban has an impressive track record with notable national and regional brands, including Rita’s Italian Ice, Wawa, Kentucky Fried Chicken, Domino’s Pizza, Roy Rogers Restaurants and Mobil On The Run. She credits her success to her “no excuses, just results” philosophy.

During her tenure as VP of Marketing for Rita’s Italian Ice, Hoban led the team that invented Rita’s Swedish Fish Italian Ice. She spent 20 years in the advertising business at well-respected marketing communications agencies Earle Palmer Brown and The STAR Group, both based in the Philadelphia market.

“I am excited to share my passion and expertise with the frozen treats segment,” Hoban said. “While this category has seen steady growth over the past decade, it is fragmented with brands of all sizes. I believe I can help many of these brands learn how to scale their business operations and marketing programs to increase sales and grow.”

NORTHEAST DAIRY SUPPLIERS Association, Inc. (NDSA) has announced 11 scholarship recipients to college students to receive the Bruce W. Krupke Memorial Scholarship for the 2021-22 academic year totaling $14,000. The recipients are; • _Hannah Boyd, Pittsburgh, PA, University of Pittsburgh • _Jennifer Carl, Cicero, NY, St. John Fisher College • _Justin Carlson, Essex Junction, VT, University of Vermont • _Kelsey Delaney, Schenectady, NY, Union College • _Brandi Himes, York, PA, Lebanon Valley College • _Ian Michael McHugh, Killingworth, CT, Univ. of Vermont • _Matthew Osterhaudt, Manlius, NY, Le Moyne College • _Samantha Palmatier, Hobart, NY, SUNY Purchase • _Coltin John Pflipsen, Willmar, MN, Alexaria Technical Community College • _Sydney Reppi, Wolcott, NY, St. John Fisher College • _Taylor Schofield, Pavilion, NY, Rochester Inst. of Tech.

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The National Dipper

September/October 2021

Trade Show in a Magazine The Cone Guys offer five delicious ice cream cone varieties in a 120 count case: Chocolate Chip cookEcones: Gourmet chocolate chip cookie dough rolled into a cone and baked until just the right combination of a moist, yet crunchy cookie.

Chocolate cookEcones: Rich, dark, chocolatey wafer cookies formed into a heavenly deluxe cone for a luscious taste to complement every bite. cookEcones with M&M’s® MINI’s®: Generous portions of the ever-popular (okay, downright worshipped) M&M’s® MINI’s® baked right into every sweet and scrumptious cookie-filled bite. pretzeLcones: This is how it all began! The original Cone Guys Philadelphia-style golden pretzels formed into a delightfully crisp and yummy baked cone. cookEcones with Sprinkles: Lets celebrate with an array of sprinkles baked into our scrumptious sugar cookie dough.

All five varieties are available in bulk packaging of 120 cones per case. Each sleeve features our cones wearing cone jackets. www.coneguys.com

side, a larger body with up to 6 doors per side, a combination of side delivery doors with rear door cart loading or a rear door only delivery truck we have the truck body you need.

Frozen, refrigerated and combination options available.

Don’t wait for your 2022 season to start. Contact Cold Car USA today and let us know what you are looking for.

Call us at 1-800-266-8011 or e-mail at Sales@coldcarusa. com.

Cold Car USA provides solutions in refrigerated and frozen delivery. These truck bodies are designed to keep their temperature throughout a normal delivery day without running the compressor off the engine or using forced air. This is accomplished through a eutectic plate system which freezes down overnight and maintains the temperature of the box throughout the day. Frozen bodies start at negative 30oF and easily complete the day still below zero.

The Compressor runs on electricity, not fossil fuels, so there is no pollution. Additionally, the interlocking 4 inch reinforced foam walls (5 inch ceiling and floor) provide superior cold retention for long delivery days and shorter recharging cycles.

Whether you need a hot shot body with 2 doors on each The National Dipper September/October 2021

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#0022 Panza Super Shake Mix also known as “Super Moo”, is especially designed to produce the smoothest, creamiest and most delicious handmade milkshake or malt. Not for use in automatic Milk-Shake machines.

Super Shake provides just the right amount of additional sweetness and stabilization to make your shakes and malts creamier and delicious. Super Shake also keeps your shakes & malts stabilized and prevents separation much better than using just milk alone. Keeps great body and texture, especially when packaged to-go. Super Shake, made from fresh milk, is unflavored and is packed 9-plastic half gallon plastic containers per case, sold frozen. #0035 Panza All-Natural Sherbet Mix. A complete, ready to use Sherbet Mix that is formulated for use in a Soft-Serve machine or Batch Freezer.

Add your favorite flavor ingredients and/or citric acid to taste. Our Sherbet mix produces a super smooth, creamery texture that is great as a Soft-Serve or quality hand-dipped product.

Unflavored, and packed 4-1-gallon plastic containers per case, sold frozen. #0071 Vanilla or #0072 Chocolate Panza Premium 10% Butterfat. This is the product that made our family a legend in our industry. Especially formulated as a high quality, it produces an outstanding smooth and silky ice cream. This is the finest mix available anywhere for producing frozen novelties and ice cream cakes. Available in Vanilla or our Chocolate lovers’ chocolate made from the finest imported Dutch processed cocoa. Packed 4-1 gallon, sold as a fresh mix. #0030 Vanilla or #0031 Chocolate Panza Old Fashion Custard 10% Butterfat. A premium “Old Fashion Custard” soft-serve ice cream mix. Formulated with egg yolks, this mix exceeds the United States federal standards for producing an authentic Custard or French Ice Cream. This mix has a light golden color and a high desirable use as a soft ice cream, or in manufacturing Gelato or frozen novelties.

Available in Vanilla or our Chocolate lovers’ Chocolate made with high quality Dutch processed cocoa.

Packed 4-1 gallon, sold frozen.

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#0073 Plain or #0074 Super Rich Chocolate Panza Hard Mix 12% Butterfat. Especially designed to produce a good quality hard ice cream made in a batch freezer. It produces a smooth, creamy texture and good mouth feel.

Works extremely well in hard ice cream flavors made with fruit purees.

Incorporates the right amount of air (overrun) when batched. The Super Rich Chocolate has a high concentration (double amount) of Dutch process cocoa, certainly a Chocolate Lovers Chocolate.

Packed in two 2.5-gallon poly bags per case. #0065 Plain, #0070 Plain, or #0069 Chocolate Panza Hard Mix 14% Butterfat Especially designed to produce a good premium hard ice cream made in a batch freezer. The formulation of fresh cream, skim condensed, and milk (not powdered milk or whey powder) makes this mix one of the finest available anywhere. It produces a smooth, creamy texture and good mouth feel.

Unflavored or in our chocolate lover’s chocolate made with a generous amount of high-quality Dutch process cocoa. #0065 is packed in two 2.5-gallon poly bags per case. #0070 is packed 4-1 gallons per case. #0069 is packed 4-1 gallons per case. #0068 Plain “ALL-NATURAL” Panza Hard Mix 14% Butterfat This specially formulated “ALL NATURAL” hard ice cream mix is designed to produce a smooth, creamy textured “ALL NATURAL” hard ice cream. Makes an exceptional hard ice cream when used with other natural flavors, and bases. Be prepared to open a whole new market that will increase your sales and profit with this great product.

Packed in two 2.5-gallon poly bags per case. #0076 Plain “SUPER PREMIUM” Panza Hard Mix 16% Butterfat.

Especially designed to produce a “SUPER PREMIUM” hard ice cream made in a batch freezer. The formulation of fresh cream, skim condensed, and milk (not powdered milk or whey powder) makes this mix one of the finest avail-

able anywhere. It produces a smooth, creamy texture and good mouth feel.

This product produces the finest hard ice cream anywhere. Certainly, a cut above any competitor. Packed in two 2.5-gallon poly bags per case.

For more information please call 800-ice-cream. www.icecreamproducts.com The Penn State Ice Cream Short Course is the oldest, largest, and bestknown educational program focusing on the science and technology of ice cream. Learn the ins and outs of ice cream manufacturing as instructors take you from “Cow to Cone” at the 130th Penn State Ice Cream Short Course! We invite you to be a part of the oldest, best-known, and largest educational program dealing with the science and technology of ice cream.

The program instructs professionals in the nuances of commercial ice cream manufacture. It is taught for a diverse audience, including personnel from: -production and quality control -research and development -companies providing goods and services to the ice cream industry -sales and general management of large and small manufacturing companies In its 129-year history, the course has attracted more than 4,400 participants from every state in the nation and every continent except Antarctica to learn the secrets of ice cream making.

Ice Cream 101 Ice Cream 101 focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream. The course will also help participants who have made ice cream with a purchased mix to develop a better understanding of what factors determine the preferred qualities of ice cream. The two day includes a combination of both lecture and hands-on exercises.

To learn more about the courses, please visit the websites agsci. psu.edu/icecream and agsci.psu.edu/ icecream101 or contact the Office of Conferences and Short Courses at csco@psu.edu or 814-865-8301

The National Dipper

September/October 2021

Haynes Lubricants have been used for years throughout the food service industry on a variety of applications; soft-serve equipment, batch freezers, shake machines, frozen drink machines, slicers, mixers, bearings, dispensing units, pumps, cappuccino machines, beverage equipment, just to name a few.

Haynes Lubricants are odorless, tasteless, colorless, nontoxic, and are completely neutral. They will not turn rancid, contaminate, or taint when in contact with food. All Haynes Lubricants are NSF rated H-1 and/or 3H, Kosher Certified, Halal Certified, and made from ingredients that are FDA accepted. Our quality and customer satisfaction are unmatched.

Additional company information and ordering information can be found on our website at www.haynesmfg.com.

We at Prova Gourmet hope that this summer 2021 is being a successful season for ice cream retailers and that business has come back for our hard working ice cream community. The Fall is always a good opportunity to wind down and reflect on the past season and future plans for the upcoming one. In that regards, we are happy to announce the launch in October of our brand new coffee innovation: a cold brew coffee extract made with 100% clean label ingredients.

As a vanilla specialist, we offer a wide range of the finest vanillas for artisan ice cream makers, chocolatiers and pastry chefs. We always encourage ice cream shop owners to surprise their clientele with new vanilla offerings: try the fruity and aniselike note of Tahitian vanilla, discover the powdery and almondy note of the New Caledonian vanilla, or the sweet and caramel aroma of Ugandan beans. Blend different origins to create your own signature vanilla, or use vanilla to round up berry ice creams for a smoother, creamier and more lingering flavor.

We also offer an alcohol free pure Madagascar vanilla flavor for users who prefer to avoid alcohol contained in extracts. For those who do not want to add any extra sugar to their recipe, we also offer a no sugar added pure Madagascar extract.

To complement our bean and extract offerings, we also have vanilla paste and powder options. www.provagourmet. com The National Dipper September/October 2021 Square Pak 2 016.indd 1

Negus Packaging Solutions, located in Madison, Wisconsin, has been serving customers for over 30 years. Our clientele continue to use our packaging for products ranging from ice cream to Italian ice, and even cookie dough. We’ve been proud to service small ice cream makers selling locally, as well as larger businesses specializing in wholesale to restaurants, grocery stores and hotels.

Featuring in our line of bulk ice cream containers are the 1.3, 2.5 and 3 gallon Square Paks and the 3 gallon Octapak.

NEGUS PACKAGING SOLUTIONS The 8-sided Octapak fits into round dipping cabinet openings and is an interesting alternative for wholesalers. These are corrugated, one-piece boxes with self-locking lids and are quickly assembled by hand; no machinery necessary. A great replacement for plastic tubs, corrugated boxes are recyclable.

We’ve recently introduced a line of smaller ice cream containers, including a 64 oz. chipboard lock-end and 48 and 56 oz. nonrounds. Small case quantities and fast shipping make these boxes a great value.

Any of our ice cream packaging can be customized to better promote your products and brand.

Please call or email today with any questions or sample requests.Telephone: (608) 251-2533 or (888) 241-7482 Available in 1.3, 2 ½, and 3 Gallon Email: info.negus@negusboxnbag.com

NEGUS

3220 Kingsley Way

Carpigiani READY Batch Freezer Madison, and Dispensing WI 53713Door Solution for Quickly Filling Pints (608) 251-2533 Carpigiani has annegus.info@negusboxnbag.com ideal system for filling pints or cake molds with ice cream andwww.negusboxnbag.com other frozen desserts straight from (888) 241-7482 your batch freezer. The exclusive dispensing door by CarpiDistributor Inquiries Welcome giani attaches onto the Ready series batch freezers so you can quickly fill classic ice cream pints using the patented Crystal feature, saving time and labor.

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Dingman’s Dairy has everything you need for your ice cream shop, whether you are looking for premium 3-gallon bulk ice cream or if you’re making homemade ice cream.

They have it all: cones, bulk ice cream, syrups, toppings, ice cream mixes as well as yogurt and Vegan mixes, paper cups, spoons, cake boxes etc.

Dingman’s Dairy carries a full-line of bases, flavors, inclusions, variegates to make the best ice cream for your shop, from Star Kay White, Gertrude Hawk, Barry Callebaut,

have a relatively quick payback on investment. Once the expense of purchasing a chiller has been recouped what you had been spending on water and sewer bills become profit. In addition to saving money on water utilities a water chiller gives cooler water to your machines compared to city in the warm summer months which will let your water-cooled machines operate at lower head pressure for a longer life. If you have really hot city water in the summer it can cause longer cycle time as well as poor product consistency. So why not use a water chiller? www.ritetemp.com Visstun’s unique approach to packaging container and drink cup manufacturing enables customers of all sizes to create awesome packaging at any volume. So, what makes Visstun unique?

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Masterson and R & H Bases. Dingman’s also carries a fullline of flavors from Virginia Dare, National, Green Mountain and Prova Vanilla. As you see, they pride themselves on carrying name brand products from manufacturers you know.

Dingman’s Dairy delivers locally in the tri-state area and throughout the country via FedEx and common carriers.

Dingman’s Dairy delivers six days a week in season, to provide shops with the service needed during the key 12 weeks we all need to make count. For customers throughout the United States, Dingman’s will FedEx products or, for larger orders they can build a pallet or two, with a variety of over 1,000 different products to ship to customers anywhere.

Dingman’s Dairy is proud to announce we have completed construction on a 25,000 sq. ft. warehouse addition, in June 2021.

Dingman’s Dairy will also have online ordering coming in the fall of 2021. Customers can also order products on Dingman’s website @ www.dingmansdairy.biz , which will ship the next business day or sooner.

Rite-Temp asks: Why use a water chiller? If you are not using a water chiller you are probably using city water to cool your water-cooled soft serve and batch freezing equipment.

This is like flushing your hard-earned money down the drain.

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The National Dipper

September/October 2021

Promotion of the Year Contest The Promotion of the Year Contest is now open to ALL ice cream store owners in the United States.

Just submit your promotion to The National Dipper by September 20, 2021 to enter the contest.

Win a beautiful plaque engraved with your store name, suitable to hang in your store for all to see. AND the promotion will be featured in an upcoming issue of The National Dipper.

Promotion must have taken place in 2021.

Entries must be received by September 20, 2021. Include a detailed description of your promotion. Include your name, store name, address, phone and email. State the objectives and results that were met by your promotion.

Entries are judged on the basis of originality, creativity, objectives accomplished, presentation to the consumer and how easily the promotion can be adapted in other ice cream retail businesses.

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Deadline: September 20, 2021 The National Dipper September/October 2021

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Where Is Today’s Funding?

by Mark E. Battersby The old saying that “you need money to make money” has never been truer. With many of the government programs that helped so many ice cream and frozen yogurt businesses survive the pandemic exhausting their funding -– or about to -– where is today’s financing going to come from?

Without the special programs, loans and grants created specifically to help survive the pandemic, now infusions of capital are necessary to regain pre-pandemic profits and to grow the operation. Once again, the old funding criteria, cash flow, credit and collateral kick-in as so many businesses continue to struggle with the impact of the COVID-19 pandemic.

The Three Threes A positive cash flow indicates the frozen dessert operation’s ability to make regular loan payments. Every potential lender will look at future earning predictions before interest, taxes, depreciation and amortization to determine whether cash flow warrants the financing sought.

Timely debt repayments are another factor lenders view.

That means looking at how the borrower is using any existing loans and whether the operation remains in good standing with those earlier lenders. All are key indicators to lenders of the operation’s ability to handle additional debt.

And, then, there is collateral, the one asset lenders can consider taking possession of and selling if the ice cream retailer defaults on its debt. For many businesses, property such as vehicles, equipment, real estate, inventory and, often accounts receivable are considered collateral.

Unless the operation’s owners, family members or key employees have deep pockets the three “Cs” can help finding the right potential lender. For most businesses lending options generally begin with local, regional or national banks.

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Initial Options Although still reluctant to loan to small businesses, traditional banks have long been a great starting place when seeking funding. Lower interest rates, fees and better terms may offset the personal guarantees and risks often associated with bank and SBA funding.

Even without a strong track record or sufficient collateral to qualify for a bank loan, a discussion of the operation’s financing needs can steer the ice cream retailer to other options. And, don’t forget that locally-owned banks remain a great resource for small business financing because of their strong interest in economic development within the community. There are about 5,000 community banks in the U.S. that, prior to the pandemic, according to the FDIC, held 36% of small business loans.

The Invaluable SBA The Small Business Administration (SBA) is one option for businesses that don’t meet the strict lending criteria of traditional banks. With the SBA guaranteeing a loan, the bank’s risk is reduced as are the interest rates, fees and other requirements imposed on lenders. Unfortunately, the SBA’s application process isn’t easy and many ice cream and frozen yogurt business owners find themselves trapped under a heap of documents while working through the appropriate forms.

Businesses seeking funding through the SBA’s 7(a) loan program with no collateral must have at least two years of operating history, meet the SBA’s definition of eligible small business and meet their credit requirements and revenue limits. However, if traditional banking and/or the SBA funding is going nowhere, the all-important line of credit might give the operation some breathing room.

Lines of Credit A line of credit means that a bank or other financial institution has set aside funds up to a certain credit limit that the ice cream or frozen dessert business can borrow against as needed. All lines of credit consist of a set amount of money that can be borrowed, paid back and borrowed again.

Interest is paid only when funds are “drawn” from the line of credit with the rate of interest, size of payments and other terms set by the lender. A line of credit can be secured (by collateral) or unsecured, with unsecured lines of credit typically subject to higher interest rates. Once the borrowed funds are paid back, the amount is again available for the operation to borrow.

A line of credit has built-in flexibility. After all, the business takes out only the money needed immediately and only pays interest on the amount “drawn down” until repaid. AllThe National Dipper

September/October 2021

too-often, however, longer term funding is necessary and, for that, there are other funding options.

Other Options For those who have poor credit or lack of collateral, alternative lenders might be necessary. There are hundreds of specialist small business lenders that can help with those borrowing needs although requirements, terms and interest rates will vary widely.

Like banks, credit unions offer favorable rates and loans backed by the SBA. However, unlike banks, credit unions have increased their small business funding. In fact, the number of credit unions offering small business financing has doubled according to the CFPB (Consumer Finance Protection Bureau).

With credit unions, membership is usually required. Fortunately, the co-op nature of credit unions often ties them to the community and means an ice cream retailer can reap the benefits of more personal relationships.

Equipment financing is another option for any frozen dessert business that needs hard assets quickly, but

The National Dipper

can’t afford to purchase them outright.

Equipment financing is not only available from banks and with SBA guarantees, but there are also lenders, including dealers and distributors, offering targeted financing programs.

Mainly for those who sell supplies or in bulk and send out bills, invoice factoring and accounts receivable financing are similar borrowing concepts for short-term loans collateralized against money owed to the business. The interest rates on these advances are usually higher than an ordinary loan, and there are often other fees but, once again, in addition to traditional bank programs, there are factors and other specialty lenders all too willing to provide this type of financing.

Tthe Internet Thanks to changes by both the IRS and the Securities and Exchange Commission (SEC), Crowdfunding is helping many small businesses.

Crowdfunding that relies on investors can help get an idea, project or business off the ground, often rewarding investors with perks and/or equity in

September/October 2021

exchange for cash.

Although the popularity of Crowdfunding has increased, there are caveats. The proposal or business must, for example, be intriguing enough to attract multiple investors. With equity Crowdfunding, where investors are given a stake in the ice cream business, there are strict SEC regulations both the business and investors must follow.

Somewhat less regulated, socalled funding “platforms” are an increasingly popular door to Internet financing. With the government funding programs exhausted or gone completely and traditional banks continuing to limit access to capital, online lenders have become popular sources for businesses -– and their owners -– struggling with bad credit.

With an online or alternative lender, bad credit is not always a barrier to getting the needed financing.

However, while these lenders put up fewer barriers, the drawbacks include significantly higher interest rates, risk and lower loan amounts.

One often-overlooked Internet option are Peer-to-Peer business lenders. These lenders eliminate the

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middleman, such as banks, to connect borrowers with individuals and institutional investors. Unfortunately, the cost of borrowing with Peer-to-Peer financing is usually much higher.

Still, alternative lenders are an option when the bank says no. Online platforms also offer fast cash with a number of online lenders able to process funding within 24 hours. Financial technology, or FinTech, interacts with a major bank minus the human element or is offered by independent companies working outside traditional banks.

Choosing Well Quite a few options exist for funding today’s businesses. Deciding on the best option for many ice cream and frozen yogurt business owners/ operators begins, as mentioned, with the bank used for most business banking. Even without a personal relationship with a banker, the bank may have a wider perspective of the operation’s debt, spending and cash flow situation.

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While the ice cream business may just be a number in the system of a traditional bank, it is in the system and that is a stronger argument for getting a loan approved. If the operation’s current bank isn’t receptive, a new bank, perhaps a community bank, might be in order.

As mentioned, community banks are more likely to consider all factors in addition to the usual cash flow, credit and collateral factors. However, if traditional or community banking, even with a potential SBA guarantee, isn’t possible, alternative banking may be the answer.

Alternative funding options may be a good fit in many situations.

Strong, positive cash flow generally matters far more to alternative lenders, easing the path to secured funds with less friction.

Today, almost every ice cream retailer can secure a loan. Obviously, a business owner seeking to borrow faces many challenges. Will the money be available and, if so, at what cost?

What will be the actual cost, including fees? Is the loan good for an extended period of time or can payment be demanded early?

Finally, if uncertain what the business might look like under the microscope of cash flow, credit and collateral, the operation’s CPA or financial advisor can help draw up a profile similar to that required by potential lenders. They might also help steer the operation to potential funding sources.v About the Author Mark Battersby’s columns, currently serving readers in a variety of fields, provide a wealth of topical information on a regular basis. Mr. Battersby writes and sells more than 200 features for trade magazines and journals every year in addition to writing and syndicating a column of general business tax information to over 45 business journals each week, newspapers and periodicals. Mr. Battersby also writes three topical columns every week and 13 trade magazine columns every month.

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The National Dipper

September/October 2021

The National Dipper

September/October 2021

19

A Kinder, Gentler Workplace: Ten Nurturing Habits That Can Transform Your Company One Employee at a Time

by Dr. Susan Mangiero How “kind” is your workplace?

Are your employees or coworkers stressed to the max, overly competitive, and habitually secretive? Or are people open, communicative, helpful, and friendly? According to Susan Mangiero, too many workplaces are missing the kindness factor, and it’s more damaging than you might realize. Why? Because kindness is integral to employee engagement—and cultures of engagement are integral to high-performance organizations.

“Doing business revolves around relationships,” says Mangiero. “Without strong, positive relationships, people can’t work together productively.

They can’t communicate well. They

can’t innovate. And positive relationships cannot flourish in the absence of kindness.”

When kindness is not present, everyone in the company detaches, stops communicating, and loses trust.

Teamwork suffers. Morale drops.

Productivity falls.

Absenteeism and turnover rates rise. And yes, customer satisfaction plummets—and eventually, customers leave.

In today’s high-stakes, fast-paced business climate, it’s easy to focus on survival at all costs (one of those costs being positive relationships). But Mangiero says the most hard-driven workers need to remember to infuse kindness into their daily interactions, not only with clients (obviously) but

with each other as well. She says kindness is the element that makes organizations great places to work—and it’s also the secret sauce that helps companies thrive.

The kindness equals success principle applies to all career paths—even those in conventionally “un-nurturing” industries. Mangiero is well qualified to speak to this subject. She made her mark in financial services and now consults to companies in that hardcharging industry on their relationshipbuilding skills. (We don’t typically think of finance professionals as needing to be more nurturing, but they really do need to hone this skill to build trusting client relationships—especially when trust is low and anxiety about the future is high. Survey after survey shows that individuals are more likely to buy from people they trust and respect.)

You don’t have to be a leader to change your company’s culture. When a single employee commits to kindness, his or her actions tend to spread.

Just know that you can’t “turn on” kindness at will, and you certainly can’t fake it. To develop your nurturing muscles—the ones that will make you relatable in a world yearning for connection—you need to make being kind a part of your daily life in the workplace and outside of it.

Here are Mangiero’s ten best tips for making genuine kindness a habit.

First, practice being kind to yourself.

If you don’t know how to nurture yourself, it’s hard to nurture others, like your coworkers and clients.

Mangiero says practicing self-care is the best way to learn kindness and establish that you deserve kindness too.

She suggests you do something kind for yourself (enjoy a cup of tea, take a short break, etc.) every day. And pe-

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The National Dipper

September/October 2021

riodically get a massage, treat yourself to some nice clothes, or enjoy a hot bath and a good book.

“Finally, stop being so hard on yourself—forgiving yourself is an important component of kindness,” notes Mangiero. “Whether you fail to impress on a work project, underperform on an evaluation, or otherwise disappoint yourself, ease up on the punishing self-talk.”

Make time to play or commit time to a new hobby to balance out the hard work you might be doing.

You may be working aggressively for a promotion, or simply grinding away at an endless list of work projects, says Mangiero. Either way, don’t let your life be all work and no play.

Whether you enjoy hiking, art, community theatre, or club sports, make time for it.

“When your life is all about work, it’s impossible to stay balanced,” she says. “Trust me, you can’t do your best when you don’t find ways to bring joy into your life. Playfulness is vital for the creative energy you need to excel professionally and personally. And it’s all part of being kind to yourself.”

Volunteer for a good cause.

Finding a way to help others gets you in touch with your humanity and keeps you humble and kind. Every city has multiple opportunities to volunteer, so find a cause that resonates with you.

Your employer may sponsor activities that you can do with your colleagues.

Whether you’re tutoring underprivileged kids, working with the elderly, walking shelter dogs, or collecting food for the homeless, you’ll be working on your connection and kindness skills. As a bonus, volunteering looks great on a résumé.

times sending a quick text can make you feel closer to those in your support network.

“You have to nurture these established relationships to get the most from them, the same way you would nurture new relationships,” says Mangiero.

Celebrate the “wow!” in the lives of friends and coworkers.

Nurturing others means showing that you care when good things happen in their lives and resisting the urge to be jealous! Take a moment to applaud and praise others’ accomplishments instead of breezing right past them. “Congratulate your colleague on her promotion even if you’re working thanklessly at your job,” says Mangiero.” One day you’ll appreciate it when someone makes a big deal out of your accomplishments. The same goes for your friends. Be genuinely happy for their good news, be it a personal win or a business milestone such as getting the rights to a new patent or adding a new customer. And let it show.”

Practice your manners.

Small niceties like hello, please, and thank you; holding doors for people; and asking how others are doing really do matter and shouldn’t vanish when tensions are high. In the hard-

charging corporate world, however, manners can take a back seat when deals and deadlines are involved. Keep your work in perspective and remember that rude behavior makes a stronger impression than kindness, but not in a good way! Remember to be courteous to individuals in different jobs and at different levels, not just the boss.

Go out of your way to make shy, leftout, or misunderstood people feel comfortable.

In life and at work, there’s going to be an in-crowd and those who don’t quite belong—just like in school.

“Make it your duty to be kind and welcoming to those in your office who may feel excluded from the group,” says Mangiero. “Outsiders hurt when they are not readily accepted, and it even happens in the workplace. So be sure to reach out and be friendly to those who need a little help socially.

You will be doing what’s right, setting a good example, and maybe even making a new friend.”

Send thank-you notes (the pen-andpaper kind).

It is good etiquette to send a thank-you note when anyone—a client, supervisor, or coworker—goes above and beyond for you. Not only that, but you have plenty of opportuni-

Stay in touch with your friends and family.

Don’t get so wrapped up in the rat race that you forget about your tribe, warns Mangiero. Stay close to your cherished family members and make time for your friends. Visit your favorite people regularly. Meet for coffee or dinner to catch up. If your job has taken you far away, schedule regular video chats to keep in touch. SomeThe National Dipper

September/October 2021

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ties ahead of you to say “thanks” when somebody does something nice for you outside of the office. So get into the habit of writing old-fashioned thankyou notes now, instead of firing off an email or sending a text. This is also a great practice for organizational leaders to embrace.

“In the professional world, a nonvirtual thank-you note sets you apart from others,” says Mangiero. “It’s a nearly effortless and thoughtful gesture that goes a long way. And you never know who might remember your politeness; a gracious thank-you could help you win a new client or advance to a higher position.”

Listen more than you talk.

No matter how successful you are, remember that you really don’t know it all (and that’s okay!). Be open to the wisdom of others. Mangiero points out that learning is a lifetime process and that listening to those in the know can freshen our perspectives and expand our horizons.

“When I commit to really hearing what others say, I learn a lot and feel so much more connected to them,” she says. “Others appreciate the courtesy of being given a chance to express themselves. It’s a way of showing respect and empathy when we are willing to lend an ear to our colleagues and our loved ones. In business, it’s also a way of distinguishing ourselves from the competitors who don’t embrace the importance of letting someone else talk. In a hurried world, the lost art of careful listening is a good skill to develop.”

Be a shoulder to cry on.

When someone in your life is hurting and needs comfort (or someone to vent to) and you think you can help, be willing to engage and support them. Yes, it can be uncomfortable and inconvenient to deal with another person’s troubles on top of your own, but true kindness often requires this kind of sacrifice.

“Don’t disconnect when a friend

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or work associate is upset and wants to talk about it with you,” says Mangiero.

“Really taking the time to be present will make them feel heard and supported—which is crucial to building trust. If you ‘there-there’ them and walk away, you may close the door to a deeper relationship.”

“Being appropriately kind is not the same as being a pushover. To the contrary, being kind is a show of strength. Genuine kindness is a state of being,” concludes Mangiero. “It’s not something you do just to get what you want in the moment. Kindness is a gift that keeps on giving, and you’ll find that you are happier and more successful when you make it a part of your work practices and personal life.

Throughout your professional journey, commit to being kind to everyone you encounter along the way, and you will reap the many rewards that come from caring for and connecting with others.”

Kindness counts. v About the Author Dr. Susan Mangiero is the author of The Big Squeeze: Hugs & Inspirations for Every Grown-Up Who Loves Teddy Bears. She coaches financial organizations on using trust, kindness, and empathy to develop their relationship-building skills and grow their brand.

Recognized as a thought leader in the areas of fiduciary best practices and trust-based business development, she has advised numerous companies, government organizations, and policymaking bodies. She is a business intelligence analyst, economist, and storyteller with experience in competitive strategy, client satisfaction, and risk management.

In addition to writing nearly 50 articles and chapters that have been published in prominent investment industry journals, magazines, and books, Mangiero has penned over 1,000 economic commentaries for her awardwinning blog, Pension Risk Matters®.

She has had the pleasure of leading workshops for thousands of business professionals about leadership best practices and the importance of integrity and empathy in attracting and retaining customers.

The National Dipper

September/October 2021

All You Can Control in 2021 is YOU Six Simple Ways to Master Inner Peace in the Upcoming Year

by Ed Hess Hang on leaders. 2021 plans to be a wild ride. If you’re to operate at the top of your game, you need to cultivate Inner Peace. Here are a few tips for getting started.

If there’s one thing we can all agree on, it’s that 2020 was a doozy. Chaos reigned supreme. Our best-laid plans crumbled in the face of multiple disruptions. And while most business leaders are accustomed to operating in a state of uncertainty, COVID-19 and its fallout took it to a new level. Frankly, 2021 isn’t looking much more stable. And while none of us know what’s coming, Ed Hess says there’s one thing we can and must control. Ourselves.

“The louder the outward chaos, the greater the need for an internal sense of calm,” says Hess, author of Hyper-Learning: How to Adopt to the Speed of Change. “If you’re able to cultivate a state of Inner Peace, you’ll be a far more effective leader in 2021 and beyond.”

With Inner Peace, which Hess defines as being fully present in the moment with an open, non-judgmental mind and a lack of self-absorption, you’re open to learning. You’re able to listen to others rather than just confirming your own biases.

You’re able to build caring, trusting relationships. All of this allows you and your team to do high-level critical, innovative and emergent thinking to make better, smarter decisions.

“Inner Peace is what allows us to bring our best selves to work and engage with others in ways that enable them to be their best selves also,” says Hess.

Inner Peace has four parts: a Quiet Ego; a Quiet Mind; a Quiet Body and a Positive Emotional State. By taking ownership of your mind, emotions and behaviors, you’ll learn to generate the positive emotions that enable high engagement with others and behave in ways that enable them to be their Best Selves also. Here are six ways to make tit a resolution in 2021.

Take a Good Look at How You Define Yourself Ego is one of the biggest inhibitors of Hyper-Learning.

When we define ourselves by how much we know and how “smart” we are (a common problem for leaders), or when someone disagrees with us, our very sense of self is threatened and our ego gets in the way of having real conversations and seeking the best answers. If you want to be open to feedback and want to challenge your own perceptions, you must first make a conscious decision to quiet your ego.

“The first step is admitting you have a non-Quiet Ego. The next step is to redefine yourself, perhaps by the quality of your thinking, listening, relating and collaborating. Making this mental shift is surprisingly difficult, but it is a necessary starting point.”

Embrace Mindfulness Meditation This is a way of focusing awareness to something specific, like your breath or a part of your body or an object or The National Dipper September/October 2021

mantra, continually bringing your attention back to that thing every time your mind wanders off. Hess recommends you start small, perhaps just two to three minutes at first. Eventually, you’ll be able to work your way up to 20-30 minutes a day. That is how you train your mind so that you can control what you attend to. You must take ownership of your mind.

Your mind should not control you. The science on the power of mindfulness meditation is compelling. It is how you can bring your full Best Self to every conversation and every meeting. It is how you can be really, really present.

Engage in Acts of Gratitude This practice reduces your tendency to be self-centered and cultivates a Quiet Ego. Acts of gratitude may include saying thank you in the moment, writing thank you notes, keeping a journal, and every night reflecting back on those who’ve had the biggest positive impacts on your life. The idea is to steep yourself in daily reminders that individual success is not all about “me,” and that none of us got here all by ourselves.

Practice Deep Breathing to Calm Your Body, Emotions and Mind Hess says back in 2018 he started practicing deep breathing

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exercises that the Navy SEALs do and Create Micro-Joys Throughout Your “What has worked well for me is monitoring his heart rate daily. Now Workday creating micro-joys during my day,” he does breathing exercises a couple of Hess is a big fan of Barbara Fredsays Hess. “For example, I might fotimes a day to regulate the pace of his rickson’s writings on the power of poscus mindfully on the beauty of nature, body so he can be more in the moment. itivity resonance, which is the highest the beauty of colors, the unconditional “When I experience a fast heart level of human connection that results love of a pet, seeing a friend in passing rate, rising temperature, or stress in from the sharing of positive emotions. and wishing them a good day, thanking parts of my body, I immediately do Teams are far more effective when a custodian for keeping the bathroom my deep breathing and my self-talk,” they can attain this elusive state. Obviso clean at work, and going out of my he explains. “I tell myself to slow my ously, leaders who are mired in negaway to smile and express gratitude to motor down and I try to experience a tivity will inhibit positivity resonance fellow workers for specific things I micro-joy, feeling very positive about and thus team performance. This is have witnessed.”

The National DipperorMagazine and The National Source Books someone or nature something posiwhy Dipper it’s crucial to do what are youprovided, can to subject to the limited license, subscribers. notand filled out a subscription tive in my life.”stated below, only to qualified keep yourself inIfayou statehave of joy hapCreate Your Daily Intentions card within the last year, please fill out the card below to receive your complimentary subscription piness, one of the keys to being your Spending to THE publication for frozen dessert retailers. The subscription is for a one year period only and 15 minutes or so each Best Self. morning reflecting on how you want to requires you to re-apply each year in order to continue to receive a complimentary subscription, subject to the limited license. The publisher reserves the right to restrict complimentarybehave subscripthat day, how you want “to be,” tions to qualified subscribers only. All information must be provided or we cannot process your can help you start your day with the complimentary subscription request. Thank you. right mindset. This can involve inspirational readings and journaling. Hess Septembder/October 2021 The National includes a workshop in his book to Subscription Card help readers cultivate their own daily ® ® intentions.

PLEASE ATTACH The Magazine For Frozen Dessert Retailers “Daily intensions are very person1532 Oregon Trail BUSINESS CARD HERE Elk Grove Village, IL 60007 al,” he says. “The idea is to consciously choose how you are going to react ❏ YES, I want to receive, subject to the license stated below, THE NATIONAL DIPPER Magazine. ❏ No, please remove my name from your mailing list. and behave and what you’re going to Type of Firm (Check All That Apply) Your Title (Check All That Apply) pay attention to each day. Start each ❏ Ice Cream Dipping Store-1 ❏ Owner-1 ❏ Soft Serve-2 day reading your daily intentions and ❏ Partner-2 ❏ Frozen Yogurt-3 ❏ President-3 visualizing how each of the desired be❏ Frozen Custard-4 ❏ Vice President-4 Fill outwould thebe evidenced. And each ❏ Gelato-5 haviors ❏ Secretary/Treasurer-5 ❏ Italian Ice -6 ❏ Manager-6 night do a 10-minute review of your card ❏ Vending Vehicle/Catering-7 ❏ Buyer-7 ❏ Concession Stand-8 day. Ask yourself, where did I behave ❏ Salesperson-8 and return it ❏ Dairy and Convenience-9 ❏ Representative-9 as I desired? Where did I not behave ❏ Supplier of Goods & Services-11 ❏ Other-10 ❏ Distributor-12 to The National the way I wanted to behave? Try to figDo you make your own frozen desserts using a batch or ❏ Supplier/Dist Rep-13 continuous freezer? ❏Yes ❏ No ure out what ❏ Broker-14 Dipper kept you from being who Average gallons of frozen desserts sold per week ❏ Other-15 you wanted to be and what triggered ❏ 151 to 200 gallons-3 ❏ Up to 100 gallons-1 Do you sell food? that response.” ❏ 201 plus gallons-4 ❏ 101 to 150 gallons-2 ❏ Yes ❏ No You have choices every day as to Your Name how you behave. You have a choice Your Title Include as to howyour you manage you mind, how Company Name you manage your ego, how you manemail address Mailing Address age your emotions, and how you manand get age your behaviors. These six practicCity State Zipcode Plus 4 every issue es will help you be a better and more Phone Number ( ) Fax ( ) effective person delivered to if you have the selfDate E-mail Address discipline and honesty to take ownerby providing your email address you give The National Dipper permission to add you to our Constant Contact email list. your ship ofInbox YOU. v

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The National Dipper Magazine and The National Dipper Source Books (the “Works”) contain proprietary information of the publisher and are licensed, not sold. In consideration for your substantially completing and returning this form to the publisher, which act shall be deemed sufficient evidence of your acceptance of this non-exclusive, non-transferable, license, the publisher (a) grants you the limited right to use these works in your business, provided that you do not sell, resell, reproduce, distribute, or transmit 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) these Works, either in part or in their entirety, without prior written permission of the publisher, and (b) agrees to provide you with a complimentary copy of the work.

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About the Author Edward D. Hess is a professor of business administration, Batten Fellow and Batten Executive-in-Residence at the Darden School of Business. He spent 20 years in the business world as a senior executive and has spent the last 28 years in academia. He is the author of 13 books, over 140 article and 60 Darden case studies.

The National Dipper

September/October 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.

Regional Yellow Pages

ASSOCIATIONS Great Lakes Ice Cream & Fast Food Assn. ..................810/618-0605 New England Ice Cream Restaurant Assn. .........mca319@gmail.com

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.

BATCH FREEZERS Carpigiani…………www.carpigiani,com/us……………800-648-4389 Emery Thompson......www.emerythompson.com……..718-588-7300

CALIFORNIA Taylor Freezers of Calif..800-927-7704..www.taylorfreezers.com

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

FLORIDA Seacoast Sales………….............…...www.seacoastsalesflorida.com 904/334-4489…………........Batch Freezers….........….Display Cases

BULK ICE CREAM CONTAINERS Negus Packaging Solutions 3220 Kingsley Way, Madison, WI 53713

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

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

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

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 FROZEN YOGURT MIX A. Panza & Sons, Ltd., Mixes & Ingredients www.icecreamproducts.com…………………….800-Ice-Cream ICE CREAM CARTS & FREEZERS AllStarCarts-IceCreamCarts-Tricycles-TrucksTrailers...800/831-3166 Carpigiani…………www.carpigiani,com/us……….……800-648-4389 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 PHOTOGRAPHY Stella Lorens Gallery…www.stellalorens.com................630/730-8297 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

The National Dipper September/October 2021

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Calendar

September 14, 2021 - New England Ice Cream Restaurant Association Get Together. Norfolk Golf Club, 166 East St., Westwood, MA 02090. Contact: Margaret Anderson, Executive Director, mac319@gmail.com. www. neicra.com January 28-30, 2021 - Penn State Ice Cream 101. Contact: agsci.psu.edu/ icecream101. 877-7782837.

February 10 - 12, 2022 - Great Lakes Ice Cream + Fast Food Association 55th Annual Convention + Trade Show. Battle Creek, MI. Contact: Susan Mesack, Executive Director, 810618-0605. www.glicffa.com

NEGUS PACKAGING SOLUTIONS

SEPTEMBER National Honey Month 4 – National Macadamia Nut Day 6 – Labor Day 6 – Rosh Hashanah Begins 6 – National Coffee Ice Cream Day 10 – National Hot Dog Day 11 – Patriot Day 11 – National Hot Cross Bun Day 12 – National Chocolate Milkshake 12 – Grandparent’s Day 13 – National Peanut Day 15 – Yom Kippur Begins 21 – National Pecan Cookie Day 22 – Autumn begins 22 – National Ice Cream Cone Day 23 – National White Chocolate Day 26 – National Key Lime Pie Day

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 7 – National Frappe Day 11 – Columbus Day (Observed) 13 – National M&M® Day 14 – National Dessert Day 16 – National Boss Day 16 – Sweetest Day 18 – National Chocolate Cupcake Day 19 – Rosh Hashanah 22 – National Nut Day 24 – United Nations Day 28 – National Chocolate Day 30 – National Candy Corn Day 31 – Halloween 31 – National Caramel Apple Day 6 – Make It Fresh Seminar. Emery Thompson Machine, Brooksville, FL. Contact: Steve Thompson, Emery Thompson Machine, 15350 Flight Path Dr., Brooksville, FL 34604.

718/588–7300. E–mail: steve@emerythompson.com NOVEMBER National Georgia Pecan Month Peanut Butter Lover’s Month

Advertisers’ Index

SQUARE PAK™ also available.

NEGUS

3220 Kingsley Way Madison, WI 53713

888-241-7482

negus.info@negusboxnbag.com www.negusboxnbag.com

Distributor Inquiries Welcome 26

All Star Carts & Vehicles, Inc...........23 Carpigiani........................................17 Cold Car...............................3rd Cover Costing Manuals...............................8 The Cone Guys………………….…21 Dingman’s Dairy................................5 Dipwell Techware..............................6 Great Lakes Ice Cream & Fast Food Association..............................9, 20 Haynes Mfg......................................10 Hershey Foodservice............4th Cover Hill & Markes……………………..11 Stella Lorens Photography ..............19 Negus Packaging Solutions..............26

New England Ice Cream Restaurant Association..........................18, 22 A.Panza & Sons, Ltd............2nd Cover Penn State.........................................26 Prova..................................................7 Promotion of The Year......................15 Rite-Temp.........................................25 Visstun.............................................16 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

September/October 2021