April 2023 NICA News

This Month’s Newest Members

Iann Burke

Ann Marie’s Candies

Rehoboth, MA

Ron Crino

McMeens Taffy

Davenport, IA

Kevin Kamauf

Allegany County Fair

Cumberland, MD

Chad Kolar

Kolar Concessions LLC

Valley City, OH

Eric Marchione

Rikley’s Concessions LLC.

Newfoundland, PA

Georgine Miley

Mrs. T’s Pierogies

Shenandoah, PA

Casey Owen

Ozark Empire Fairgrounds

Springfield, MO

Amie Petrovic

Charlie’s Food and Fun

Jefferson, WI

Robby Sankovich

G & G Concessions

Baraboo, WI

James Staub

Jims Tacos/Fries

Colden, NY

Melissa Szala

Pitchfork Sausage/Butcher

Boys

Lino Lakes, MN

George Tobias

Tobias Sky Entertainment

Fountain Hills, AZ

Casey White

Casey’s Concessions LLC

North Canton, OH

This Month’s Member Renewals

Patricia Bair

Bair’s Concessions, Inc.

Lancaster, OH (2016)

Trent Bair

Bair’s Concessions, Inc.

Lancaster, OH (2016)

Chris Bayle

CW Concessions

Lakewood, OH (2018)

Troy Beaver

TDB Concessions

Salisbury, NC (2021)

Lisa Bogue

Boguey’s Concessions, LLC

Palm Desert, CA (2022)

Melissa Bogue

Boguey’s Concessions, LLC

Palm Desert, CA (2022)

Larry Boles µ

Southern Guild

Bushnell, FL (1993)

Marissa Britt

Top Notch Concessions

Witchita, KS (2022)

Joe Cetor

Forever Concession Trailers

LLC

Mineral Ridge, OH (2016)

Courtny Conkle, CCE

The Wyoming State Fair

Douglas, WY (2022)

Wendy Delano Salem Fair

Salem, VA (2022)

Karen Gary Leap of Faith Adventures, Inc. Vista, CA (2018)

Debbie Green Casey’s Rides Inc

Utica, KY (2020)

Ryan Hagy

DeAnna’s Steak Sundaes

Melbourne, FL (2022)

Russell Heaton Bayou Concessions

Shelburn, IN (2020)

Colleen Helm Helm Concessions

Riverside, CA (2020)

Robert Jackson

Jackson Enterprises

Dulzura, CA (2007)

Robert Julian RTJ Concessions Inc.

Dunstable, MA (2019)

Rick Kasinak

Pacific Coast Concession

Encinitas, CA (2021)

Rabab Koepp

Colonial Nut Roll Co.

Milford, IA (2021)

David Koepp

Colonial Nut Roll Co.

Milford, IA (2021)

Renae Korslien µ

North Dakota State Fair

Minot, ND (1993)

Doreen Miller

Miller’s Homemade Soft

Pretzels

Millersburg, Ohio (2018)

Mathew Mullen

B & M’s Famous Fry’s/ Cotton Candy Connection, LLC

Milton, VT (2022)

Cliff Munson

Siskiyou Golden Fair

Yreka, CA (2014)

Bob Oberst

Oberst Concessions

Franklinville, NY (2021)

Lorie Oberst

Oberst Concessions

Franklinville, NY (2018)

Michelle Palko

Funhouse FX

Denison, TX (2021)

Jerome Hertel

Clay County Fair

Spencer, IA (2014)

Stacey Pittroff-Barona, CCE Giant Ride, Inc.

Roseville, MN (2015)

Lisa Porcelli

The Snax Shack

Encinitas, CA (2022)

Jo Reynolds, CFE

Warren County Fair

Indianola, IA (2021)

Dena Rizzardo

Tulare County Fair

Tulare, CA (2014)

Carol Sanders

B & J Concessions

Peoria, AZ (2014)

R. Joshua Stremmel

Top Notch Concessions

Witchita, KS (2013)

Morgan Stremmel, CCE

Top Notch Concessions

Witchita, KS (2013)

Mickey Venegas

Mickey’s Massive Burritos

laSalle, IL (2021)

Kristi Worm-Hunter

Indiana Ribeye

Carmel, IN (1997)

Larry Wynn

East Coast Concessions

Summerville, SC (2015)

PRESIDENT’S MESSAGE PRESIDENT’S MESSAGE

As April showers bring May flowers, here in Upstate New York we start to get everything out of storage. I have just a little over 30 days until I open for the season. It seems like I do the same thing every year.

I start with de-winterizing my camper because I’ve learned over the years that if I do not do that first it does not happen until I get to the first event, and everything smells like RV antifreeze.

Next I start working on one of my pizza trailers—that is the first unit that opens for the season. This year there is not a lot of work to do besides de-winterizing and getting it all cleaned and waxed. I have two trailers being redone and I’m happy to say they will both make it back as scheduled for the season.

It is also NICA’s Scholarship Season! If you have any children or a crew member looking to further their education, please have them fill out an application. We are here to help with any questions you might have. Maybe you want to go back to school, too; there are several scholarships available including two trade school scholarships, and we all know there is a great need for more electricians, refrigeration repair men or women, and mechanics. If you have any questions, contact

the NICA Office today at (813) 438-8926

NICA is also working on strengthening the Strategic Plan. At this year’s Spring Workshop, following the NICA Business Expo and Fare Foods Food Show in February, highlights included meeting with benefit partners; building an exciting roadmap for this year's events including NICA Marketplace, December 3-6, 2023; team-building exercises; and developing the 2023 NICA Strategic Plan. The Board also scheduled this year’s set of Strategic Planning Committees for the year, with our first meetings occurring this month. We meet separately to talk about Membership, Voice, and Benefits with fellow members. This is a great opportunity if you want to get involved. You can call the NICA Office and let them know you are interested, as we do enjoy hearing from our members. You can also call me at (845) 656-7647 with any questions as well. “Together We Can!”

Vincent Nelson, CCE, President

Vincent Nelson, CCE, President, picking up his food stands from Winter Storage at Dutchess County Fairgrounds

The NICA Board of Directors and guests met this year for their annual Spring Workshop in Tampa, FL: Jay Wells, CCE, Stacey Pittroff-Barona, CCE, Jacqueline Bradbury, CCE, Bryan Enloe, Directors; Kim Barr, CCE, 2nd Vice President; Daryl Whicheloe, CCE, Immediate Past President; Don Delahoyde, CCE, Hall of Fame Recipient; Julie Dunn; Jeff Thornberry, CCE, Director; Vincent Nelson, CCE, President; Rey O’Day, Executive Director; and Linda Frisco, Office Manager

OFFICERS

President: Vincent Nelson, CCE

1st Vice President: Kim Barr, CCE

2nd Vice President: Kelly Grout

Treasurer: Dan Lusenhop

Secretary: Stacey Pittroff-Barona, CCE

DIRECTORS

Brandy Arredondo, CCE

Jacqueline Bradbury, CCE

Bary Bunts, CCE

Phil Delahoyde

Bryan Enloe

Jeff Thornberry, CCE

Jay Wells, CCE

PAST PRESIDENTS’ COUNCIL

Daryl Whicheloe, CCE

Sandy Class, CCE

Don Delahoyde, CCE

Kathy Ross, CCE

Dan Lusenhop

Dominic Palmieri, CCE

Paulette Keene, CCE

Joe Potillo, Jr.

Greg Miller, CCE

Tom Sattler, CCE

Russ Harrison, CCE

Richard Busse, CCE

Tom Hodson, CCE

Jim Hodson, CCE (Deceased)

Tim O’Brien, CCE

Ron Smith

Adam McKinney, CCE

Mike Pence, CCE

Jack Woods, II, CCE

Bob Hallifax, CCE

Frank Parnell, CCE

Larry Orme (Deceased)

Larry Sivori

Rich Wright

Bill McKinney, CCE

Arthur Pokorny, Jr.

Gene O’Brien, CCE (Deceased)

OFFICE STAFF

Executive Director : Rey O’Day rey@nicainc.org

Office & Membership Manager : Linda Frisco nica@nicainc.org

Communications & Marketing Manager • NICA News Editor : Jesse Willard communications@nicainc.org

East Council & Social Media Coordinator : Jessica Gottsche jessica@nicainc.org

Midwest Council Coordinator : Dennis Larson, CFE dennis@nicainc.org

FOUNDATION

President: Audrey Poole

Vice President: Greg Miller, CCE

Treasurer : Jennifer Giordano, CCE

Secretary : Rey O’Day

Trustees:

Kim Barr, CCE

Carmel Dyer-Pittroff, CCE

Kelly Grout

Tom Hodson, CCE

Mark Lancaster

Don Kenna

Vincent Nelson, CCE

Larry Sivori

EAST COUNCIL

Bary Bunts, CCE

Ryan Collmer

Ryan Hagy

Patty Tessari

Michael Zdebiak, Jr.

MIDWEST COUNCIL

Connie Boesen

Sandy Class, CCE

James McConnell

Richie O’Neil

Matt Ribar

Brad Schroder

April Smith

WEST COUNCIL

Michelle Allen

Brandy Arredondo, CCE

Amy Ashby

Irene Dugan, CCE

Gigi Horowitz

Ryan Long, CCE

Kara Moederndorfer, CCE

Albert Valadez

Steve Vartanian

Nate Wells

Do you have any questions or would like to get involved with NICA? Contact us at (813) 438-8926 or nica@nicainc.org today!

DIRECTOR’S VOICE DIRECTOR’S VOICE

Kelly Grout, 2nd Vice President

Hello folks! I hope this finds everyone doing well. It’s that time of year again as our Winter routes are coming to an end, and from all reports it seems like this season is going to lead into another great year.

Supplies are getting easier to find and hopefully we will start to see prices start to come down. According to a recent analysis by Forbes, “Supply chain pressures have eased and will continue to do so. This will help companies produce goods and services to meet buyer demand. Price statistics will also look better. Although overall inflation reflects excessive stimulus to the economy, the month-to-month numbers will be better as factories are less limited by supply problems.” One way of keeping prices down is to take advantage of the NICA Benefits that are available to all of our members.

I can tell you that from experience the NICA Health Plan, courtesy of the Hummel Group, is a great benefit. I had gone in for some tests and was nervous when the bill came in. Well it was $4,800; after insurance, my portion was $64. I was pleasantly surprised and happy at how much the insurance covered.

The Entegra program has many varied companies that they work with to save us all money. In fact, there are over 1500-plus national and regional suppliers that can help your bottom line! For example, the savings from Airgas are a very good deal, even by itself, so please don’t think it’s just Sysco that you’re signing up for when you apply for Entegra

This year I am the Chair of the Benefits Committee, and we are always looking for new

It’s All About the Benefits!

savings for the NICA Membership. Based on the Benefits Survey that the NICA Office sent out a few months ago, fuel cards, truck/trailer repair parts, and cell phone discounts topped the list of suggestions. I am happy to report that our Committee will be looking into each of these topics to see what we can do for you. If there’s a benefit that you’d like us to look into please feel free to reach out and we will do our best to get something set up. Of course, I can’t forget to list our many events that happen each year—from our many Regional Gatherings and Sports and Gaming Tournaments to our two Annual Conventions. Networking with each other and learning at Educational Workshops that are offered at these Conventions are some of the most important benefits of joining NICA.

To learn more about your benefits, see the NICA Membership Benefits Guide in this edition of NICA News. For everyone who reads the April issue online, or if you need a digital copy, you can also view the guide at nicainc.org/benefits.

As Summer is right around the corner, be sure to get Scholarship Applications in as we hand out over $30,000 in scholarships each year (with this year topping $35,000). If you feel like getting more involved, join one of NICA’s Regional Councils or consider becoming a Board Member (Nominations due July 30, 2023) Remember “Together We Can!” As I finish this up, I would like to wish everyone a healthy, prosperous rest of your season! ▲

RIFFING WITH REY

RIFFING WITH REY

Rey O’Day, Executive Director

What a Winter it has been everywhere, full of surprises and teases! The last time California saw this much rain was 1978-79 so I Iaugh when folks say, “Yes we are back to normal.” I think we have been normal for decades and this year’s weather is

“the” anomaly. Speaking of returning to normal, I traveled 95 days last year and all of our Fairs operated as full Fairs. Life is back to busy and also full of surprises!

For NICA, this year jumped right out of the Gate. Seven of us went to Reno to support our WFA friends. Then Florida Fairs and Southwest Rodeos opened. NICA and OABA collaboratively hosted the “must do,” very successful South Florida Fair Bowling Night. I was glad that my first Fair visit of the year was with our 2023 President Vincent Nelson, CCE to the Florida State Fair who provided us with an RV spot for which to draw a recipient ticket. Thank you to all who made these events possible!!

The NICA Business EXPO and Fare Foods Food Show (held every February in Tampa) is an important place to network, buy, learn, hold our Annual Meeting, and place our Leadership in office to kick off a new year. It is also important to the financial success of the NICA Foundation and our NICA Educational Programs. Thank you for your attendance and engagement. February also meant our Board dug “ALL IN!” for our Annual Strategic Planning time, including an evening at OABA’s Top Golf Event

The Houston Livestock and Rodeo Show invited me to be a judge at the Golden Buckle Foodie Contest. What fun and what pride I felt when Jim Swain won the BestFood-On-A-Stick category with a well presented and delicious “Pickle Pizza.” Anything with Bacon was a hot trend, then Red Hot Cheetos

Spring Has Sprung!

became the next hot trend (pun intended), and now are pickles on/in everything becoming the new hot trend? I think our Fairgoers enjoy the trending process… part of the fun of visiting Fairs!!!

While in Houston, I spent a day planning the coming season with Todd Patrick, Entegra Director of Client Services, and Clay Steadham, Sysco Vice President of National Accounts. With the return of more consistent supply chains and stronger labor pools we are all feeling more hopeful and confident. The NICA Sysco Marketplace is a free program that has a single digit average margin schedule for product purchases. Sign up on the NICA website and explore the deals. Need help? Ask Board or Council Members, the NICA Office, your Sysco Representative, or Todd and/or Clay. March included my third visit to the Office where we continued cleaning and organizing 30 years of collecting anything and everything NICArelated. What a joy it is to have Staff stability and institutional knowledge to take on that task. Collectively our current Staff has a total of 40 years working for NICA Remarkable! Priceless! Important! We have also spent the last month preparing to hire a part-time clerk by setting up a space, writing a job description, and interviewing.

Clay Steadham, Sysco, and Rey O’Day, Executive Director, with Best Food-On-A-Stick winner Jim Swain, Swain’s Concessions

Jim Swain’s Pickle Pizza won!

Christine joined us April 4th and will be in the office Tuesday to Friday from 9:30 AM–2:30 PM. Call and welcome her!

Linda and I had the pleasure of visiting our members and staff at the Miami-Dade County Fair and Exposition and Jesse visited the Strawberry Festival and our members there. I was honored to travel to Dallas to update the Midwest Fairs Association about NICA and encourage them to join and partake in our many membership benefits. This organization of strong Fair Leaders is committed to collaborating with each other and our Sister Organizations, including NICA, and our members to make treasured, lifetime memories for our Fair Guests. Let’s all be grateful we are in an Industry that shares ideas rather than hides them. For example, they presented a session concept that I will gladly repeat at the NICA Marketplace in Las Vegas. Come experience it.

The State Fair of Texas hosted us with visits to their grounds, the Cotton Bowl, the George W. Bush Presidential Library, and the Dallas Cowboy’s facility. While in Dallas I took the JFK Memorial Tour and was deeply moved and reminded that

there are events that when they occur, truly change world history. I believe this was one of them. Las Vegas was my last stop where I visited the Bar and Restaurant Expo. By doing some careful homework and networking Donna Ruhm and I think we have 13 good leads from that show. Thank you to Phil and Brandy who also had some good suggestions.

Our Regional Councils and Boards meet every month. In April our Membership, Benefit, and Voice in the Industry Strategic Planning Committees meet to lay out their work on behalf of our members and our Industry for the upcoming season. Please consider participating in one of them by calling our Membership and Office Manager Linda at (813) 438-8926. Find the 2023 Benefits Guide in this edition of the NICA News, both of which are produced by our Communications and Marketing Manager Jesse. Tear it out and put it in your truck or bag or wherever it will be useful to you. I found myself just asking, “How much money could a company save in a year by using all the benefit programs we offer?” Anyone up for that challenge?

Eddie Cora, Miami-Dade County Fair President and CEO, and Rey O’Day, Executive Director

NICA Past President Dominic Palmieri, CCE and Entegra Director of Client Services Todd Patrick discussing “food deals”

Rey with Justin Murray and Crystal Brede (son and daughter of Ashley Murray) at O’Ryan Hats

Rey O’Day, Executive Director; Greg Miller, CCE, Past President; Kara Moederndorfer, CCE, West Council; April Smith, Midwest Council; and Kelly Grout, 2nd Vice President, at the Miami-Dade County Fair

Rey meeting up with Past Presidents Joe Potillo, Jr. and Rick Busse at the Midwest Fairs Convention

Sysco’s Kristina Day-Otwell, Account Executive; Kathryne Castellenos, Contract Sales Manager; Duke Dirksmeir, MA; and Clay Steadham, VP of Hospitality; with Rey on the Houston Back-of-House Tour lead by Duke

I understand daylight savings time is now the new official time. It saves fuel and gives us more daylight hours in the evening. It is also believed it might be unhealthy for us because it disrupts our sleep patterns and provides less days with morning light. I am just glad to not have to do it anymore. One less thing to remember to do, lower utility bills, and evenings with more daylight... I am personally “All IN!”

Cheerfully Welcoming Spring, ▲

Rey with Tom Hodson, CCE, Past President, and Vinnie Sehgal, House of Pistachios, in Houston

Association ANNOUNCEMENTS

Do you have any announcements you would like to share? Contact us at (813) 438-8926 or nica@nicainc.org

Our Condolences to the Porter Family for Their Loss

It is with heavy hearts that we announce that Carolyn

J. Porter, 89, mother of Ron Porter, Fare Foods, passed away March 25, 2023. She was born November 22, 1933 in Centralia, IL, the daughter of Clifford and Norma Ruth (Heyduck) Hight. She married Raymond A. Porter on February 26, 1955 in Centralia, IL. Carolyn had been co-owner of Porter Foods and Fare Foods for thirty-five years. She was a member of the First United Methodist Church in Du Quoin, IL and had served as church organist for many years. She is survived by four children—Karen Wolfe and husband Joe, Ron Porter and wife Laura, Lynn

Hugus and friend Scott McKee, and Jill Hester and husband Richard; seven grandchildren— Matt Wolfe and wife Audra, Andrea Wolfe, Trampas Porter and wife Jessie, Jennifer Bleyer and husband AJ, Chance Hugus, Blake Hester and wife Ashlee, and Blair Collum and husband Chris; one brother—Bob Hight and wife Mary Ann; nine great grandchildren, nieces, and nephews. She was preceded in death by her parents, husband and one granddaughter, Michelle Hawkins.

Funeral services were held on March 28, 2023 at the Searby Funeral Home. Friends may make memorials to First United Methodist Church, Marshall Browning Hospital Tree of Life or Du Quoin Food Pantry. ▲

The NICA Health Plan Welcomes Cameron Foutty

We are proud to welcome Cameron Foutty as your new NICA Health Plan Benefits Risk Advisor. He will be taking the place of Audrey O’Brien, who has worked with NICA Members since the NICA Health Plan fully launched in 2022. We appreciate Audrey’s help over the last year and wish her the best!

Did you know that NICA has its own health care platform built just for you? With insurance premiums on the rise and no end in sight, NICA and Hummel Group have created the NICA Health Plan, a health care solution that provides a unique opportunity to take control of your health care future. The NICA Health Plan features an extension to employees, a nationwide network, competitive rates, professional claims processing, multiple plan designs, and rate stabilization. Visit www.hummelgrp.com/nicahealth to complete the online form or call (866) 569-1304 to speak with Andy Yost or Cameron Foutty. Once you enroll, they will follow up to answer questions, explain the process, and help you take the next steps. ▲

Text NICA to (833) 913-3767 to Join Our List

Attention NICA Members, have you joined our Text Messaging list? If you have your cell phone on file with NICA, you may have received a messages over the last year. To join, all you have to do is text the word NICA to (833) 913-3767 from your phone. After you join, any texts you send to that number will get to us.

Attention Members!

Are You Taking Advantage of All That NICA Has to Offer?

NICA is very proud to be able to provide strong benefits for its Membership. We have updated our NICA Membership Benefits Guide to showcase our newest benefit partners and how to best utilize their discounts, rebates, or other deals as a NICA Member. This includes new and improved programs from Entegra, Goodyear, Hummel Group, Supplies on the Fly, and Sysco, as well as the discounts you can trust from longtime partners AutoZone, Coca-Cola, Fiserv, Ford, Pepsi, Whirley, and more. No matter where you are in the country, you can have access to the benefits guide in print or online editions—it’s meant to be used on the go!

As we enter the start of Fair Season, we encourage you to look at all of the NICA Benefits that are available at www.nicainc.org/benefits and in your guide. If you need assistance, please contact the NICA Office at (813) 438-8926 ▲

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Let

Thoughts From a Thoughts From a Thoughts From a

their feedback. This is very important because they love being involved. It’s a huge deal for all when we receive an award or a good evaluation; we always post it and make sure everyone is thanked for this team effort.

I am involved in every detail of my business; my staff knows what’s expected from them (I am a checklist nut and I have clipboards everywhere), and I try to lead by example. Nothing is impossible. We all know the partnership we have with our Fairs. Not only Management, but their Maintenance Departments all play a huge role in the success of a Fair and our business.

Knowledge, latest trends, and upgrades are very important. Being a NICA Member and belonging to affiliated associations and attending conventions is a must. I never come back without learning something. Supporting 4-H, Blue Ribbon Auctions, and Fair Foundations also plays an important role in my business. It’s very important to give back when you can and if you can.

Working as a team, striving to be better, attending conventions, having gratitude for what I have, and giving back is my philosophy of business success. ▲

What is the CCE Program?

What is the CCE Program?

The Certified Concessionaire Executive Program was developed to recognize the professionalism of Concessionaires, with the title representing a deep understanding and respect for the Fair and Festival business and indicates that the titleholder will perform with the highest level of professionalism. Before applying, the applicant must have a minimum of seven years as a fulltime Chief Operating Manager of an Independent Concession Business and be a current member of NICA, at least one State Association, and of one of the following associations: CAFE, IAFE, IFEA,

and/or OABA. The applicant must then complete a questionnaire, which uses a point system to determine their level of qualifications and Industry involvement. They are also required to submit a 150-200 minimum word personal philosophy of communication and management as it relates to the Fair Industry. The applicant must send the application, supporting materials, and $90 administrative fee to the NICA Office

To get started, visit the CCE website online at www.nicainc.org/CCE for both the online and print versions of the application. ▲

THE POWER OF CHEESE

THE POWER OF CHEESE

Do you love cheese? Statistics point to yes, since the USDA claims, “Over the last four decades, Americans have increased their consumption of cheese,” with numbers close to quadruple that of 1970. We can’t seem to get enough of cheese, but it is unclear exactly when this cheesy obsession began. No one knows when cheese was first made, but as soon as people started collecting milk just over 10,000 years ago, cheese may have soon followed as an unintended result of storing the milk, with some studies dating it back to 7,200 years ago! Cheese as we know it would surface much later, with most cheeses known today having been initially recorded in the late Middle Ages, such as Cheddar—known since the 1100s. Today, it’s everywhere, and it shows no signs of slowing down. According to the Sysco Culinary Team, more than 2.5 billion pounds of cheeses are produced each year. A typical process to making cheese includes the following:

• Beginning with milk, it takes approximately 10 pounds of milk to make just one pound of cheese.

• The milk is weighed, heat treated, or pasteurized for safety measures.

• Good bacteria or starter cultures are added, followed by a milk-clotting enzyme called rennet.

• The liquid (whey) is then separated from the milk solids (curds).

• Larger cut curds cooked at lower temperatures will produce cheeses like Ricotta and Mascarpone. Smaller curds cooked at higher temperatures will produce cheeses like Gruyère and Romano.

• Next, the curds are stirred until desired firmness is achieved; then the whey is drained off.

• Different handling and salting techniques are then used to create cheese varieties.

• After that, the curd formation can be pressed into the finished cheese. Most cheeses take three to 12 hours to press.

• Depending on the variety of cheese, an additional curing step may be added. The cheese may be moved into a humidity controlled room to allow for aging. Some cheeses are aged up to 10 years.

While certain cheese varieties may go in or out of style, let’s face it…cheese is always trendy. According to self-proclaimed cheese whiz Randy Reichert, CCE, Meggers Road Concessions, “Cheese—it’s just good!” Recently though, consumers are leaning towards more sophisticated cheese flavors and cheeses that have been more robustly aged. These types of cheeses have bolder flavors giving consumers a bigger taste variety. Also popular now are artisan cheeses with diverse flavor-infusions like Chipotle, Wasabi, and Bacon. Randy shared, “I grew up in Plymouth, WI, the cheese capital of the world. I think craft cheeses are going the way of craft beers. It seems like no one wants plain cheese anymore and

Randy Reichert, CCE cutting the cheese at the Fair

people are getting more into niche flavors. I don’t know if palates are changing, but I think things are not seen as ‘only international’ anymore, and as a result have become more available. The food channels have helped, too.”

Specialty cheeses on burgers and pizza are being seen more frequently on menus, and there has been a rise in grilled cheese sandwiches that are composed of more than one cheese type to add depth. Restaurants are using cheese in more than just entrees, too. You’ll find that it’s prevalent in appetizers, is being served as a “cheese course,” or is even offered for dessert!

Hispanic cheeses continue to drive sales but other ethnic cheeses have also become quite popular. For example, the increased interest in Mediterranean diets and Greek yogurt has resulted in an increase in Feta cheese consumption. Many Concessions are also adding flavor to dishes with Italian specialty cheeses like Asiago and Parmesan to lend a new spin on classic dishes and increase profit margins. Randy added, “You are getting cheddar cheese with a Mediterranean flavor, or pepper-infused flavors like Habanero and Chipotle that wouldn’t have been thought of years ago. Just look at 30 years ago, when ketchup was the number one seller in condiments. Now it’s salsa. I think it’s the same with cheese. People are sharing more information online, too, and I think people have a more sophisticated palate, or at least they think they do. Would they really know the difference in a blind taste test? Maybe not, but it’s an emigration of cultures that make cheeses even more diverse now. That’s my nickel theory.”

Sometimes you just can’t beat the original flavors, and keeping it simple could be the key. Duane Hickman, CCE, Quality Concessions, a self-described “cheese snob,” explained, “I was born and raised on a dairy farm. When I was a kid, local cheesemakers made Cheddar, Colby, and that was pretty much it for 60-70 years.” Now, these companies are venturing into new flavors: “I have tried just about all of them, but some just don’t fry up or melt as well as others. Now they make probably 40 different flavors and styles of cheese. I have three different main cheeses now, and that

gets my hands full. The problem is that if we try new stuff it may take away from the other products when you spread yourself too thin.” Duane has seen more and more people delve into cheese the last couple of years in the Industry. He said, “When we get our cheese, the company we work with specially makes the cheese and we pay a premium. Some people just purchase the average cheese. At some point you get the flavor, but the overall experience with textures and qualities may suffer. People who experience this may or may not try cheese again, so if you do the product, do it right!” He also stressed that no matter the food, the service is what truly determines your success: “The quality of the product and service trumps anything else. In my case, we make sure we have time to talk with the customer, and they enjoy being asked questions instead of just grabbing their food to go. The personal touch is a big thing.”

Entegra’s Performance Kitchen recently delved into the art of “How to Choose the Perfect Cheese,” and broke cheese flavors into the course of a day, pairing creamy, soft, delicate flavors such as Brie and Mozzarella for Breakfast; milder, but more adventurous flavors such as Queso Fresco, Aged White Cheddar, and Cotija for Lunch; and bold and robust cheeses like Sharp Cheddar, Parmesan, Provolone, and Feta for Dinner. With so many types available, it may seem impossible to choose!

But what about those who are lactose-intolerant or Vegan? VegNews recently featured a 2023 report published by the Plant Based Foods Association

►► “Cheese” continued on page 21

Duane Hickman, CCE with Noah Cappe on Carnival Eats, establishing the stretch limit of some his signature curds

GETTING TO KNOW YOUR

Regional Council Members

We had the chance to interview one of the Midwest Council’s members, Richie O’Neil, based out of St. Paul, MN. His responses are below :

What is the name of your business and what products do you sell?

Richie’s Cheese Curd Tacos. We have five varieties of this item. Our Chicken Bacon Ranch and our Pickle are the most popular Cheese Curd Tacos. It was a concept we came up with, we tried a few ways to do it, and luckily it’s a delicious product.

What is your annual route?

Midwest Region (Twin Cities, Milwaukee, Oshkosh, Kansas, and Oklahoma).

How and why did you become a Concessionaire?

I am a 3rd Generation Concessionaire in the Family business. My family started in St. Paul with Poncho Dog Corn Dogs operating under O’Neil Amusements for over 70 years. O’Neil Amusements also had a traveling Carnival (O’Neil United Shows) and an Amusement Park. I started at the Amusement Park in St. Paul when I was very young. I dabbled in Cotton Candy, Mini-

Donuts, Ride Operations/Maintenance, and my favorite—sticking Hot Dogs (Corn Dogs) for the Fair. It takes a lot of hard work and I think we are doing pretty good out here.

What do you enjoy about being a Concessionaire?

I love the satisfaction of seeing results from hard work.

How has the Concession business changed since you first started out?

The business has changed in many facets, but I think the major changes I have seen are just the new people that have come in to the Industry. It is great to have new people with different backgrounds and experiences to learn from and work with. I would not change anything. This Industry has given me all the tools necessary to be happy with my profession and to continue growth for the future.

How long have you been a NICA Member? Who recruited you?

I have been a NICA Member for five years. I was recruited by Carmel Dyer-Pittroff, CCE, Foundation Trustee, at the Minnesota State Fair

Who inspired you to become a Regional Council Member?

Richie’s

Dennis Larson, CFE, Midwest Council Coordinator, and my mother, Leah O’Neil, O’Neil Amusements, “inspired” me to become a Council Member last Fall.

Richie and Teri O’Neil, O’Neil Amusements LLC, with their children Olivia and Liam on “their bench” at the Minnesota State Fair, where they were featured as a new food in 2022

Cheese Curd Tacos stand has been delighting Fairgoers across the Midwest since 2018

Olivia and Liam in training to be the 4th Generation

What do you hope your Council accomplishes?

I hope our Council focuses on the importance of communication and developing new relationships to bridge any gaps there are between different entities of the Industry.

What is your most valuable NICA benefit?

The people. You can’t put a price on the value of meeting and knowing people in this Industry.

What’s something you like to do in your free time?

I have an eight year old boy (Liam) and a nine year old girl (Olivia). Most free time I have gets devoted to them and making good family memories with my wife (Teri) and me.

Is there anything else you would like to share?

Cheese Curd Tacos was created in 2018 and is reaching new heights every year since its existence. I feel very blessed to have success so far. I also will never stop being part of my family’s business. It is how I learned everything that I know and how I met everyone I know in this Industry. “Sometimes, it’s not what you know, it’s WHO you know.”

We appreciate your responses. What is the best way for a NICA Member to reach you?

By phone at (651) 261-6531 or email at richie.oneil@gmail.com. ▲

that states that seventy-three percent of consumers want better Vegan cheese with taste, flavor, and quality of ingredients as key points consumers cited, with respondents wishing that plant-based cheese tasted more like dairy cheese, melted better, and did not have a grainy texture. “Consumers’ dissatisfaction with plant-based cheese is something the plant-based industry is very familiar with, but we should keep in mind that the plant-based cheese category is still very young,” stated Linette Kwon, PBFA Data and Consumer Insights Analyst Kwon suggested that innovation is well on its way to meeting this need for consumers. “Every year, we see advancements in plant-based cheese,” she said. “This year, there are several companies trying out new fermentation techniques to achieve a more realistic plant-based

cheese. As of now, casein is only found in animals and it’s a crucial protein for giving dairy cheese that stretchy, melty quality that consumers want to also see in plant-based cheese. Once this technique is successful, it could be a game changer for plantbased cheese.”

Most importantly, when it comes to choosing what type of cheese to use, remember that the “right” product is the one that works best for you and your recipe! Of course, you can’t go too far on the Fairgrounds before you encounter some sort of cheese. Whether fried, melted, sliced, or shredded, creative Concessionaires across the nation have figured out how to craft unique foods you can only find at the Fair. We are proud of our over 150 Concessionaires who feature cheese with their signature items and our many other members who have harnessed the Power of Cheese in some form or fashion each and every season. ▲

Richie’s Cheese Curd Tacos feature many tasty options

“Cheese” continued from page 19 ►►

All In For Education! All In For Education! All In For Education!

Apply Today For a NICA Foundation Scholarship

The NICA Foundation was created by NICA to oversee and administer an academic and vocational educational scholarship program, foster development opportunities and training services, and provide a travel stipend for first time convention attendees. The NICA Foundation will be awarding scholarships to many deserving individuals in 2023, with over 200 Scholarship Recipients awarded since 1996!

In 2023, the NICA Foundation Scholarship program will award multiple scholarships for a minimum of $35,000, provided by generous donations by Coca-Cola, Fare Foods, Giant Ride, Hummel Group, McConnell Concessions, NICA Leadership, NICA Regional Councils, O’Brien’s Food Service, Sivori Catering, and donations from fundraising and the NICA Membership. The Foundation Trustees thank everyone who bought Superbowl squares, Cupid’s Quik Pick tickets, and registered for the Food Show onsite this year. Your kindness and foresight will be used to build the

foundation for future students to be “All In!” for education.

Olivia Owens, daughter of Ron and Beth Owens, Blue Moon Tavern at the Park, was the recipient of the $4,000 25th Anniversary Scholarship in 2022, as well as the NICA Leadership Scholarship for $2,500 in 2021. She will be graduating this Spring with a Bachelor’s Degree in Civil Engineering at Florida State University before moving on to earning her Master’s Degree with a specialization in Structural Engineering. Olivia shared, “NICA has helped me in so many ways by awarding me this scholarship. I have been able to use the money to offset a number of the expenses I have had in college as well as future expenses I may have. I also want to say how grateful I am for the Fair Industry in general. It has shaped me into the person I am today and has

taught me the importance of a good work ethic. It has also showed me that the hardest things in life are the most rewarding. I have taken what I have learned in the Fair Industry into my everyday life. We can all relate how stressful a Fair can be at times, but being able to work effectively under that pressure is what is most important. Thank you again to the NICA Foundation for awarding me this scholarship. I honestly couldn’t be more honored and grateful!”

Devin Coffman, grandson of Sam Coffman, Coffman Concessions, was the 2022 recipient of the $3,000 CocaCola CCE Scholarship. He is currently finishing up his first year at Brigham Young University to study Biochemistry and Pre-Med. Devin said, “Learning to work hard is an invaluable skill when working as a Concessionaire. One of my managers references people who work exceptionally hard as ‘shifting up a gear’ when they start giving the job their all. In my future career in medicine I’ll ‘shift up a gear’ and prepare to give it my all too, just like I learned in the elephant ear trailer. You can be assured that I am a sound investment and I will use this scholarship to stay in college until I achieve my goals of becoming a physician. School means a lot to me and over my college career I hope to learn and grow mentally and professionally. Thank you to the Foundation for bringing my dreams of college to fruition.”

Who can apply?

• YOU or any NICA Member in good standing

• Child of a new/current member

• Grandchild of a new/current member

• Employee of a new/current member for six months

What Scholarships are available?

• 25th Anniversary Scholarship at $4,000

• Coca-Cola CCE Scholarship at $3,000

• Regional Councils Scholarship at $3,000

• NICA Leadership Scholarship at $2,500

• 2 Gene O’Brien, CCE Vocational Scholarships at $2,000 each

• Various Visionary and Entrepreneurial Scholarships sponsored by Giant Ride, Hummel Group, Fare Foods, McConnell Concessions, The Original Australian Battered Potatoes, and Sivori Catering at $2,000 and $1,000 each

• Numerous NICA Academic Scholarships at $2,000, $1,000, and $500 each

When is the deadline?

To qualify, applications must be submitted to the NICA Office no later than June 1, 2023.

Apply today at nicainc.org/scholarship. We especially encourage those who are interested in learning how to become an electrician, mechanic, plumber, welder, or other skill-based professional to apply. Contact the NICA Office at scholarship@nicainc.org or (813) 438-8926 if you need assistance. ▲

Donate Today to the 2023 Scholarship Program

We thank all of our generous donors for their continuing commitment to the NICA Foundation. We need your help to ensure the future success of this time-honored program. Our annual scholarships are funded through donations from purveyors, the NICA Boards, and members seeking to protect and sustain their Industry by supporting educational growth. Please embrace the challenge to sustain NICA’s scholarship legacy and donate online today at nicainc.org/foundation, by mail, or by calling (813) 438-8926. A donation from you

in any amount will empower and expand someone’s opportunity to commit to their education. Your kindness and foresight will be used to build the foundation for future students to be “All In!” for education.

For those of you who are entering or continuing their education, the 2023 Scholarship Application is now available online at nicainc.org/scholarship. Applications must be received in the NICA Office no later than June 1, 2023 to qualify. Start planning the next steps for the next chapter in your life today. ▲

Yvonne Lepor, Randy Gougler, and Scott Woodward with Berk Enterprises

Josh Wheeler and Bryan Johnson, Amusement Wraps

Vincent Nelson, CCE, President, preparing the champagne toast

RIO Syrup’s Billy Tomber and Sam Kirby

Bryan Enloe, Director, and Kelly Grout, 2nd Vice President, selecting a Food Show Windfall winner in the Cypress Room

Kristen Whicheloe, Southern Oregon Food and Beverage; Rey O’Day, Executive Director; Linda Frisco, Office Manager; Sandy Class, CCE; Past President, Stacey Pittroff-Barona, CCE, Secretary; and Jacqueline Bradbury, CCE, Director

Valisa Burns and Dillon Maag, Boxed Water is Better, at the Food Show

Mike Jackson, WNA, showing off their latest lemonade cup to Food Show attendees

Matt Ribar, Midwest Council, leading a Roundtable Discussion

Daryl Whicheloe, CCE and Vincent Nelson, CCE Passing the Gavel at the Annual General Membership Meeting

Bary Bunts, CCE, Director, at his first Annual Meeting

Jeff Thornberry, CCE, Director, and Vincent Nelson, CCE, President, with Most New Members Champion Jacqueline Bradbury, CCE, Director

Rey O’Day, Executive Director, during a light moment in Why the Choices You Make During Move-In Matter

Jay Wells, CCE, Director, Door Prize winner James McConnell, CCE, Midwest Council, and Bryan Enloe, Director

Phil Teague, Hummel Group, speaking during Successful Exit Strategies

Jeff Ross, CCE, Ross Concessions, won the Coca-Cola Membership Contest Referral Prize

Stephanie Moore, and Joe James with McGowan Allied Specialty Insurance

Rachel Lough, Carolina Classic Fair, explaining trends in Making Social Media and Marketing Work For You

Steve Wrobel, Fiserv, asking all of the attendees, What’s on Your Mind?

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From the Camera Roll... From the Camera Roll...

Jim Sinclair, CFE, Minnesota State Fair (Retired), and Fred Pittroff, Giant Ride

Stacey Pittroff-Barona, CCE, Secretary, and Sandy Class, CCE, Past President

Christine Iannotti, St. Lucie County Fair (center), with Jennifer and Jeremy Hewitt, We Care Concessions LLC, who won a Camping Space for the 2024 Fair. Thank you to St. Lucie County Fair for the donation!

Isabella and Anibella Barona, Barona Enterprises, with Richie O’Neil, Midwest Council, at the Super Bowl Party, hosted by Fare Foods

Jeff Thornberry, CCE, Director, and Daryl Whicheloe, CCE, Past President

Happy Retirement to Ellany Johnson, who was honored at a celebration held by the Vendors of the Strawberry Festival (she first volunteered in 1972!)

Billy Davis, Miller Food Concessions, at the Miami-Dade County Fair

Shari Black, CFE, Wisconsin State Fair CEO, and Rey O’Day, Executive Director Rey O’Day, Executive Director, with Erica Quintero, Woo & Q Auditing, in Miami

Member

Member

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NATIONAL INDEPENDENT CONCESSIONAIRES ASSOCIATION, INC.

1043 E. Brandon Blvd., Brandon, FL 33511

Phone: (813) 438-8926 • Fax: (813) 803-8460

Email: nica@nicainc.org • Website: www.nicainc.org

MEMBERSHIP

REGULAR MEMBERSHIP

q Regular Member $150

q Additional Member $100

q Employee Member............................................................ $75

q Retired Member ................................................................ $50

BUSINESS / GROUP MEMBERSHIP

Includes five Memberships in one: one Regular Member, one Additional Member, and three Employee Members ($475 value).

q Business / Group $400

Additional Member :

Employee Member 1:

Employee Member 2:

Employee Member 3:

REGULAR MEMBERSHIP CATEGORIES

Check a category below and provide a detailed description of your company’s services in the next column under Business Description.

q Food / Beverage

q Commercial Exhibitors / Retail / Merchants

q Attractions / Entertainment

q Games

q Guest Services

GENERAL ROUTING INFORMATION

List all states / provinces where you conduct your business.

ACCIDENTAL DEATH & DISMEMBERMENT INSURANCE

The NICA-sponsored $10,000 Accidental Death and Dismemberment (AD&D) Insurance Policy is provided to Regular Members. List a beneficiary and a phone number below.

Beneficiary : Phone :

ASSOCIATE MEMBERSHIP

A person or entity who provides services to the Concession Industry.

q Fair / Festival (over 75,000 attendance) ...................... $150

q Fair / Festival (under 75,000 attendance) ................... $100

q Manufacturer / Distributor / Supplier ........................... $150

q Carnival / Circus Operator .............................................. $150

q Association / Special Services $150

BUSINESS DESCRIPTION

Provide a detailed description of your business, products, and/or services below. This information will be used for your entry in the annual NICA Membership Directory and as keywords to search for your business on the NICA website.

q I authorize NICA to charge the agreed amount listed above to my credit card information provided above. I agree I will pay for this purchase in accordance with the issuing bank cardholder agreement.

AUTOMATIC

q I authorize NICA to make automatic renewal payments for my Membership using the credit card information above. I shall update NICA with all changes to payment information or my intent to cancel automatic renewal payments prior to my next renewal month.

National Independent Concessionaires Association, Inc.

1043 E. Brandon Blvd., Brandon, FL 33511

Time Sensitive Mail • April 2023 Issue