June 2023 NICA News

This Month’s Newest Members

Tim Albiston

Tim’s Kustom Inc.

Sylmar, CA

Brian Crow

Clackamas County Fair and Event Center

Canby, OR

Daniel Gonzales

Oakridge Smokehouse

New Braunfels, TX

Alan Harrington

We Have Your Flag

Tucson, AZ

Tiana Jost

R3—Reliable Redistribution Resource

Hazelwood, MO

Gina Lockaby

Gina Lockaby Concessions

Dulzura, CA

Doug Mathison

Glove 2 Go

Venice, FL

Georgine Miley

Mrs. T’s Pierogies

Leesport, PA

Anthony Petty

Candys Sweets K Concession

Madison, WI

Mindy Reed

James Tea Company

Perry, OH

Katie Reidlinger

Fat Schlags, LLC

Lake Oswego, OR

Tom Rissell

Affinity Group Osage

St. Charles, MO

Steve Salazar

Wesley Stevens

Concessions

Oklahoma City, OK

Jesse Sorenson

KLC Financial, LLC

Minnetonka, MN

Doug Stacker

Randolph Packing

Streamwood, IL

Miranda Vandervort

Gimme Some Sugar Concessions

Woodburn, OR

Sierra Weiland

Duke’s Expositions

North Freedom, WI

Sarah Williams

Mr. Sticky’s, Inc.

Antes Fort, PA

John Young

Red Gold, Inc.

St. Charles, MO

This Month’s Member Renewals

Rex Cusumano

Jan Gary, CCE

Sierra Korn Enterprise

Oroville, CA (2013)

Abraham Andrade

Santa Clara County Fairgrounds FMC

San Jose, CA (2019)

Andrew Andrescavage

Lakeland Marketing St Louis, MO (2010)

Rose Marie Ash

Bob’s Concessions

Spring Hill, FL (2021)

Jose Barron

Mr. G’s Quality Cut Meats

Chillicothe, MO (2004)

Joe Betras

Whirley-DrinkWorks!

Warren, PA (2012)

Sarah Bollinger

Conagra Food Service

Chicago, IL (2021)

Brian Brandon

Brian’s Concessions

Downy, CA (2022)

Reginald Burnette

Tropical Delights

Durham, NC (2020)

Boxed Water

Holland, MI (2022)

Ron Cheatle

Swanel Beverages, Inc. Hammond, IN (2010)

Clay Chester Chester Built Trailers Ltd. Highland, IL (2021)

Ryan Cipriani

Teti Bakery Chardon, OH (2014)

Tommy Coffing UsedRides.com

Greer, SC (2022)

Jon Colt

First Foods

Dallas, TX (2021)

Jerry Constantine Corfu Foods, Inc.

Bensenville, IL (2004)

Sara Corrigan

Lamb Weston

Dallas, TX (2008)

Brent Cristao

Vanee Foods

Berkley, IL (2021)

Cusumano & Sons, Inc.

Mt. Vernon, IL (2006)

Shan Dobaria

WOODY’Z Drinkware

Santa Ana, CA (2013)

Marc Dobson

The One Man Band

Cocoa, FL (2014)

Dan Ford

Smithfield Foods

Cudahy, WI (2021)

Rob Forner

Joy Cone Company

Hermitage, PA (2007)

Carol Francis

Western Equipment Finance

Devils Lake, ND (2022)

Jason Gardner

Gold Medal Products Co.

Cincinnati, OH (2001)

Leap of Faith Adventures, Inc. dba JK Dots

Vista, CA (2005)

Chris Hall

TasteMaker Foods

Hernando, MS (1998)

Mike Hallahan

Virtual Ticket Solution

Barlett, TN (2022)

Sue Harrison

Handy Wacks

Sparta, MI (2016)

Wes Heinkel

Heinkel’s Packing Co., Inc.

Decatur, IL (2004)

Jeff Helf

Bunge Oil

Chicago, IL (2007)

Trey Higdon

Perfect Stix, LLC

Vero Beach, FL (2006)

►► “Renewals” continued on page 31

Richard Allen

Valisa Burns

PRESIDENT’S MESSAGE

PRESIDENT’S MESSAGE

Vincent Nelson, CCE, President

I pulled out of the yard on time for a short three hour trip. I was stopped by DOT only 10 miles into my trip, but after one hour, I got through it with no tickets or violations. That may have been a first for me they always find something! After passing DOT, the box truck I was driving seemed to be running great and now I was back on the road feeling good. There should have been no more problems! Then out of nowhere, my truck started slowing down and had no power. I’m on the New York State thruway and the truck would only go 10 miles per hour. Not fun!

I got off the next exit, changed fuel filters, changed air filters, and made sure everything was good, but I still had no power. Of course, it was my box truck with all the stock for the Memorial Day weekend!

We loaded some supplies into my other truck, called a tow truck for the box truck, and carried on with the “short” three hour trip that felt like it would never end. Luckily, I had another stock truck at the Fairgrounds where I park equipment that’s on my way, so we headed there. We reloaded stock into the other box truck and continued my “short” three hour trip to get to the park where I’m open for Memorial Day weekend. Then I started to set up.

First problem: my walk-in cooler was not working in the second truck. This was not the end of the world; I would just work out of a chest freezer. Now on to set up: the ice machine would not work in the Pizza trailer. That was an easy fix, thankfully. Things were moving along well, but then the soda machine would not work in my French Fry. All my spare parts were in the truck that broke down 40 miles from home, so I decided to just sell Lemonade for the weekend.

My short, three hour, easy set up turned into an all day event. In the end, my gross was up for the weekend, all the staff were on point and the tow bill was only $260, which for a heavy tow was very cheap (it is nice to have friends). I am still not sure what is wrong with the truck, but overall, the

The Joys of Being on the Road

weekend turned out great, even with so many problems to start it off!

In just a moment, your situation may change before you even know it. I’ve learned over the years that my management skills have needed to change, too. At one point I was the boss no one wanted to work for, but now my Employees come back every year they can. You need to care for your Employees as much as possible; without them, you cannot succeed in our business.

I learned in my time as an Owner, I do not need to do everything. Have trust in your Employees; if you trained them properly they will get the job done the way you wanted. If they do not, then retrain them; it’s not always easy when it’s 100 degrees out. Communication is key—know your Employees. If they can only handle one thing at a time, only have them do one thing at a time.

Labor has been tough this year. Thankfully, I have plenty of help for open hours, but the set up, tear down, and moving over the roads is where I am lacking right now. It’s partially my fault, as I haven’t done enough to find new labor. I use mostly spot help in the local areas, and they don’t work every week; they work when we are close to their area. Out of twelve Employees, I had seven come back this year. That’s not too bad!

I have not used the foreign labor programs yet. I should have already, but I will definitely try for it next year to see how it works. I won’t go another season without at least trying it. It is recommended that you need to start early in September for your filing, so you get your people by April and May. It’s just part of business.

As Owners of Food Concessions and Commercial Exhibits, we all need to be professional, clean, and profitable, even when problems may arise. The Fairgoer most times thinks we are all the same business, so do your best to stand out. We are there for their enjoyment. “Together We Can!”

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

Office Clerk: Christine Farrell clerk@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

Larry Sivori

EAST COUNCIL

Bary Bunts, CCE

Ryan Collmer

Ryan Hagy

Patty Tessari

Michael Zdebiak, Jr.

MIDWEST COUNCIL

Connie Boesen

Sandy Class, CCE

Paulette Keene

James McConnell

Richie O’Neil

Matt Ribar

Cheryl Shepard

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

Brandy Arredondo, CCE, Director

The past few years have been hard, but that never stopped us from pushing and moving forward. As our equipment heads out for this season, I believe the next generation should have a voice because our youths have been by our sides the entire time and have different perspectives. While the current people of our Industry are lovely, I cannot wait to see the next generation take over and keep working towards their futures.

Communication is a significant factor in our Industry and I know this due to the struggle and complete chaos without it. Whether it’s about supplies, register issues, or customer service, you need to be able to talk to and understand your peers, coworkers, employees, and business partners. Younger people tend to be able to understand and communicate with others extremely well. Studies show that the reason young people tend to be able to speak to others so easily is because of their drive to make deeper connections with others.

When it comes to the Fair Industry, it is important to support and help all the hardworking people around us when they need it. Concessionaires, Commercial Vendors, Carnival Operators, and Fair Staff work long hours and often come across some unpredictable situations and events; yet, they still manage to pull off perfect customer service and food quality or outstanding entertainment. By being ahead and finding younger, more socially active employees, we can

The Next Generation

ensure that our customers will receive the product and experience as perfectly as possible.

As the current workers and managers of these events grow older, I think it is important for this generation to be heard and for their ideas to be understood to the fullest. This is due to the fact that the world around us is evolving, and we need to start adding more new ideas to the mix, instead of waiting and having to play catch up in the future, whether it has to do with digital advertising, POS systems, payment methods, and plenty more great ideas. If we never listen, we will never understand what kind of experience people truly want, or how to provide it to them. NICA’s Generation Forward, a group of Concessionaires and Fair Professionals from the next generation, last met at NICA Marketplace. This group is dedicated to identifying these new challenges while providing exciting opportunities for members to network and embrace the spirit of “All In!”

In conclusion, I truly, deeply believe that young people have many bright ideas but are not being given a full opportunity to express them. Not only would this increase profits, it would also increase Guest satisfaction by a large percentage. And while our current employees are wonderful, keeping an open mind and listening to our youth, we will gain a few fresh ideas that will be beneficial to us. The next generation will demonstrate hardworking traits and is the future of our Industry. ▲

DIRECTOR’S VOICE Make Time to Say Yes!

DIRECTOR’S VOICE

Bary Bunts, CCE, Director

Have you ever been asked to do an interview for the local media at one of your events and said no? If so, you’re missing out on a great opportunity for free publicity that cost you nothing but a little of your time. I know I rejected these requests for many years, always making excuses. I’m busy setting up, making stock, doing repairs on equipment, training staff…. always something! Lots of times you’re asked to meet media people early in the morning. I always cherished an extra hour or two of sleep more than the perceived value of the “free” publicity I would receive. Then I finally gave in and did that first early morning interview. It changed my outlook forever!

I was amazed at how many customers said, “We saw you on TV this morning.” Both existing customers and new people who found us because of the TV visibility. This was way back in the days before social media, but trust me, it’s still as effective today. At most events, especially larger ones, the local media and Fair marketing people are always looking for people to talk to. The more unique and different stories they can find to tell, the better. Here’s the best part though. Once you

say yes, you’re often asked to contribute again. It seems that they still have difficulty getting enough people to say yes!

Yes, you may have to get up at 5 AM. The reporter may show up on opening day, before you’ve even made stock. Or they’ll come in at your busiest time, like health inspectors often seem to do. It can definitely be challenging and inconvenient at times, but it is certainly worth the effort. I’ve found that often even when you thought the interview didn’t go well, the end result is pretty darn good. Editing is a wonderful thing! In the Spring of 2021, we were doing one of our last COVID-era “Taste of the Fair” events. The Fair’s marketing person showed up unexpectedly on opening morning with a reporter from Spectrum Cable News. She asked if the reporter could come in and talk to me for a few minutes. We had just finished setting up and were starting to make our product for the day, so I reluctantly said, “Yes, for a few minutes.” Well, that few minutes turned

Bary Bunts, CCE, Director, and WFMJ News at Canfield Fair

WKYC News and the Fair Queen testing out some of The Apple Cart’s cotton candy at Portage County Randolph Fair

into nearly an hour as the reporter watched us make product and continued to ask questions. Of course, I was thinking to myself, “Why did I say yes? This is more than I bargained for!” Well thanks to the professionalism of the reporter, and I assume an editing person, the final result was a great segment. I later learned from friends and customers that it was aired on Spectrum News stations nationally. We had people from all over the country mentioning it to us throughout most of the year.

Don’t be discouraged by that extreme example though. Often saying yes requires very little effort on your part. Sometimes it only involves providing a sample of your product to a media personality or mascot for a publicity photo. We once answered a few questions for a newspaper reporter on opening day of an event. The next morning our picture was on the front page! We’ve had the local weather reporter do his Fair forecast from our trailer a couple of times. Once we had the Fair Queen make cotton candy live on a morning news show. After the segment aired the reporter was so fascinated that he asked if he could make some

himself and film it. He later posted it on his social media feeds. Double exposure for one simple yes!

You may even have experience, stressful as it may seem at the time, that you will later laugh and talk about for years. We were once scheduled to give an early morning TV interview at one of our State Fairs. We were staying off grounds at the time, and when we arrived early, the gate through which we normally entered was locked. So, we drove around the Fairgrounds to the service gate. However, without proper credentials security was not letting us in, no matter how much we pleaded and explained the situation. Finally, the Fair’s marketing person raced up in her car, picked us up, and we raced back across the Fairgrounds (on closed Midways) dodging delivery and service trucks. We arrived at our location where the TV crew was set up about 90 seconds before we went live. It was definitely a memorable experience!

So the next time you’re asked if you have a few minutes to talk with a reporter, I urge you to say yes! I think you’ll find it to be an excellent investment of a little bit of your time. ▲

For over 60 years and three generations, RJ Schinner has been a leader in the wholesale distribution of plastic and paper packaging and disposables, proudly serving the food service, supermarket, and sanitation markets as a partner in success. As the largest independent redistributor in the US, our customers benefit from our enhanced flexibility, our quick to market operation, and the advantage we have of not being tied to Wall Street expectations like many of our competitors.

RIFFING WITH REY RIFFING WITH REY

Rey O’Day, Executive Director

The Art of

Though constant change requires constant flexibility, we must never lose our Humanity or our need for “live connection” with each other.

when we come together prepared to listen and learn.

Our LA County Fair members have hosted a very successful Golf Tournament fundraiser for 15 years. However, the needs of the event have changed…the number of golfers has dwindled, the event has become too long, it does not interest many of our members, and it lacks the opportunity to just hang out with everyone. So, Scott Shacklett, OVG General Manager, who has been a wonderful partner in this event, and I explored some other options and chose to try Topgolf. WOW!! The diversity of members who participated changed: Commercial Exhibitors, Concessionaires, Suppliers, male, female, family, young, and old. The food was good and the entire event took four hours including the awarding of prizes and the Opportunity Drawings. The event change checked all the boxes, people were open to trying something new and together we netted over $6500 for NICA educational programming and NICA Foundation scholarships. Cheers!! A perfect example of trying change, being flexible, and celebrating our Humanity together.

Last month, I mentioned some topics that could become one of the elephant-in-the-room subjects we discuss. I have observed another one…“calendar pricing,” which is a spin-off of dynamic pricing. Each week, the price of admission to the Fair is increased: 1st weekend admission is $15, 2nd weekend admission is $18, 3rd weekend admission is $21, and 4th weekend admission is $25. If one walks up to the box office on the 4th weekend the price might even be $30. Then to add to the amount spent BEFORE ever entering the event, presale general parking was $17 or $22 at the gate. Priority parking was more than that. In this case calendar pricing was done to “spread out the crowd,” which is important because it improves the Guest experience and increases per capita spending.

The challenge of this good idea was an expensive solution for the Guest. While it may have spread out the crowd, the unintended consequence was it also left the crowd with less money to spend inside the Fair. When I visited the 1st weekend many Vendors were talking about spending being strong and I could see many Guests walking around with food, beverages, and packages in their hands. On the last weekend, a supplier truck was rushed in to restock French fries while expensive

protein items like turkey legs went unsold. When I noticed that many Guests did not have anything in their hands I spoke to them and learned some had eaten before they arrived, some brought their own food, some purchased cheaper items, and many shared the items they purchased. If and when Fairs charge a large amount of money before the Guest enters, neither Length of Stay nor anything else will drive In-Fair purchasing, which is crucial to the success of our NICA Members and future visits to the Fair. (Yes, both concepts are math problems in search of a balanced decision.)

Hopeful!!! Many of you may remember that last summer the NICA Foundation raised money for the medical expenses of Kristen Lancaster. She is one of four daughters of Mark and Jennifer Lancaster who own Vista Mobility. She fell off a cliff while hiking, was badly injured, and suffered a severe head/brain injury. No one knew if she would ever walk or talk again. Well I am here to share with you the miracle of good care, love, prayers, and healing. She was with her Dad at the LA County Fair bouncing around, helping customers, and improving her memory skills every day. Joyful!!!

In closing, a quick, fun observation about some aspects of Humanity: Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad; and Philosophy is pondering if a Bloody Mary counts as a smoothie! (What would artificial intelligence answer?)

We know that life is about change and flexibility; yet we must never forget to include the time for experiencing the power of our human connections: In NICA Together WE CAN and DO!!!

There will always be room in my life for post-it notes. Enjoy, ▲

At the LA County Fair, Rey O’Day met with Foundation Trustee Mark Lancaster and his daughter Kristen, who has almost fully recovered after a tragic accident this past year P.S.

Association ANNOUNCEMENTS

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

NICA Director Nominations Are Due July 30th

Joining NICA’s Board offers many opportunities to have your voice heard, connect with other professionals in the Fair Industry, and to further the cause of NICA. If this sounds like something you are interested in, we invite you to participate in the nomination process. To qualify, all that is required is a signed “Statement of Commitment,” an “Election Nomination Form” with 10 signatures supporting the nomination, a biography, and a photograph suitable for publication. The due date to send all materials to the office is July 30, 2023. All forms are available online at www.nicainc.org/nominations and they may be emailed to nominations@nicainc.org, faxed to (813) 803-8460, or mailed to 1043 E. Brandon Blvd. Brandon, FL 33511. This is your chance to be a part of the governing body of this great organization, so don’t delay! ▲

East Council Builds Fellowship Through Fundraising

Each year, the NICA East Council comes together to develop a season-long, exciting fundraiser. Some of our previous prizes have included an Apple Mobile Office, Money Counter, and just recently a Fuel Gift Card. It was announced at NICA’s Annual Gala that Jerry Snyder, Snyder’s Concessions, was the lucky recipient and would be awarded the Fuel Card. Jerry is a longtime NICA Member and Concessionaire, and currently serves as a Pennsylvania State Showmen’s Association Director. Congratulations Jerry! ▲

NICA’s Coca-Cola Representative Has Changed to William Beaty

We are proud to introduce William Beaty as your new Coca-Cola National Account Sales Manager. He will be replacing Alyssa Ownby, who has worked with NICA Members since last year. We appreciate Alyssa’s help and wish her the best!

William will be your new point of contact when signing up for the program and for other inquiries. Although he is new to the Fair Industry, William said, “I am excited to be able to work with you!” You can reach him at (470) 214-4262 or wbeaty@coca-cola.com. If you need to sign up for the Coca-Cola program, visit www.nicainc.org/coca-cola or reach out to William directly. ▲

Congratulations to Florida Fed Associate of the Year

Beginning with the 2004 Annual Convention, the Florida Federation of Fairs Board of Directors implemented an “Associate of the Year” award. This award recognizes a Federation Associate Member that has, and continues

to contribute to the success of the Fair Industry in Florida. This year’s award was presented to Past Council Member Eddie Porcelli, Spaghetti Eddies, son of NICA Founder Eddie Porcelli, Jr. Congratulations Eddie! ▲

My Experience at Florida Fed

Ryan Hagy, East Council

The Florida Federation of Fairs Convention was a great experience and shows the importance of Concessionaires working with the Fairs to provide the best experience for the Fairgoer. Keynote Speaker Wilton Simpson spoke and helped us remember that FFA and 4-H are crucial for everyday life. We can’t go more than a few days without the foods that our farmers produce.

The luncheon speaker talked about the specifics of the new Constitutional carry gun law in Florida and how it would affect Fairgoers. We had very good Roundtable Discussions on what we as Vendors and Fair Boards can do to help ensure the safety of the Fairgoers. Our desire is for us to have safe Fairs and ensure that Vendors and Fair personnel have the 2nd Amendment to protect themselves and their families. We will want to work with local sheriffs’ offices and get input on how we can best do this in the coming months.

Rey O’Day and I presented “Make it Pretty and Hide the Ugly” on behalf of NICA. We had a good turnout for the session and had a lot of fun working together. There was some crowd participation to keep things lively and showed that often Vendors and Fairs are looking at things from different perspectives. We each see things from our point of view and it takes practice to see things from the other person’s viewpoint. We must learn to work together to keep things clean and attractive. Here are some practical tips:

Preparing for Next Year’s Fair

• Take pictures of the surroundings for when you pull in and no Fair personnel are around. Know and remember where your location starts and stops!

• Is there a tree, telephone pole, or electric wire that makes it difficult to move in? Make sure that you don’t get boxed in by another Vendor if you must make a quick jump or come in late.

• Tell the Fair about a bigger trailer. They can’t read minds and can’t go to the store for extra footage.

Cleanliness

• Lead by example. You are never too good to pick up trash. From the President to the Gate Attendant, everyone should do their part to keep the Fair looking great.

• Talk with the Garbage Disposal team on how to manage your boxes and the trash cans nearby during dinner on the weekends.

• Windows, serving counters, uniforms, and the ground around your trailer should be cleaned throughout the day.

Preventative Maintenance vs. Rehabilitation

• It is easier to keep parts moving correctly when we check on them regularly and know how they are supposed to work.

• Don’t wait for the power to go down. Know where the breakers are located. Do they need a key? Is the electrician onsite?

Seating Areas

• When People spill food, try to quickly get it picked up before someone steps in it.

• Our seating areas attract people to our booth but are we ready for the increase in trash and debris on the tables?

Rules and Regulations

• We have to be very specific when communicating what we want done.

• Make sure that people are hearing and understanding what we are asking them to do.

• You can never be too detailed, but also make sure that you aren’t boring the common-sense Workers and Vendors. ▲

Ryan Hagy, East Council, with Rey O’Day, Executive Director, presenting “Make it Pretty and Hide the Ugly”

Dear Business Owners, Managers, Fair Industry Leaders, Trade Show Exhibitors, and YOU ! We are proud to announce the upcoming NICA Marketplace , taking place December 3-6, 2023 at the Tuscany Suites and Casino in Las Vegas, NV, where we will share ideas, networking, products, and services “Together!” Ever since we held our inaugural event last year, we are continuing to receive positive responses from both Attendees and Exhibitors. Attendee Jay Bohannon , Camas Concessions , shared, “The NICA event far exceeded my expectations with engaging Discussions, expert Panelists, and Roundtables with peers.” Exhibitor James Toler , Florida’s

Best , noted, “The Trade Show was absolutely invaluable for my company, and I cannot stress enough how positive my experience was overall.” Attendee Brandi Ebner , Deschutes County Fair and Expo Center , said, “I would HIGHLY recommend this convention for any Fair Directors or Vendor Coordinators.”

NICA Marketplace will feature a nonexclusive Trade Show, Educational Sessions led by hands-on Event Industry Thought Leaders, and Networking Opportunities that are welcome and comfortable— a place where we all understand we are Customers of each other and Together we share a Fair Guest to serve. See you in Vegas!

A Fair fanatic since a young age, Jeremy Parsons, CFE is probably one of the few people in the world who knew that he wanted to be a Fair Manager when he grew up. His introduction to Fair Management began in elementary school with a letter he wrote to then-Iowa State Fair Manager Marion Lucas. Since that moment, his life and Fairs have intersected in a variety of ways, even during the 11 years he spent as a high school teacher and coach.

Starting when he was a teen, his nearly 30 years of Fair experience has included time as a volunteer at the Decatur County Fair (IA), a seasonal employee at the Iowa and Missouri State Fairs, Executive Director of the Missouri State Fair Foundation, and CEO/Manager of the

Clay County Fair (IA). Jeremy’s professional life came full circle in March 2023 when he began his tenure as CEO/Manager of the world-renowned Iowa State Fair.

A passionate advocate for the Fair Industry and education, Parsons is involved in several Industry organizations. He is a Past President of the Mid-West Fairs Association and has served in numerous leadership roles within IAFE, including Young Professional Initiative Steering Committee Chair, 2018 International Convention Program Chair, and as 2021 IAFE Chair. In 2022, he was awarded the “Fairman of the Year” award by the Association of Iowa Fairs. He also delivered the message, “Teamwork Makes the Dream Work!” at NICA’s Annual Gala in 2022.

Jeremy shared, “The Fair Industry is only as strong as its partner organizations, and NICA is truly a friend of the Fair Industry. Any time people can gather and share ideas, everyone benefits!”

$119 Early Bird Member Registration

Register yourself and additional attendees for NICA Marketplace by selecting the link at nicainc.org/marketplace and logging into your Membership account. You may choose a Member ($119) or Non-Member ($149) rate. Contact the NICA Office at (813) 438-8926 if you do not have a login account or need your password. On-site registration will increase $100 per person.

Book Your Hotel Room Online

Book your hotel reservation at $79 with no resort fee ($44) at nicainc.org/marketplace by selecting your check-in and check-out dates, along with your occupancy needs. Don’t delay!

Become a NICA Marketplace Exhibitor

Reserve your Marketplace Trade Show Booth for $1,095 (two attendee registrations, draped space and Exhibitor ID sign, 8’ x 10’ location, and more included) at nicainc.org/marketplace.

Marketplace Membership Promotion: When registering, add or become a new NICA Member for $100 and you will also receive the $119 Early Bird rate ($80 savings)

The State of Labor

As the Fair Industry gears up for another exhilarating Summer season, Concessionaires find themselves grappling with significant labor updates that have the potential to reshape their operations. With the H-2B Visa Program under scrutiny and minimum wages on the rise across the country, Concessionaires continue to face unprecedented challenges, such as sourcing skilled workers and managing their budgets.

So what is the H-2B Visa Program anyway?

According to the US Department of Labor, “The H-2B non-immigrant program permits employers to temporarily hire non-immigrants to perform non-agricultural labor or services in the United States. The employment must be of a temporary nature for a limited period of time such as a onetime occurrence, seasonal need, peak-load need or intermittent need.” This program regularly reaches caps, even with sometimes increased numbers each year. Our sister organizations, including OABA, have also looked into the option of redefining the P-2 Visa, which does not have a cap and “applies to you if you are coming temporarily to perform as an artist or entertainer, individually or as part of a group, who will perform under a reciprocal exchange program between an organization in the United States and an organization in another country,” says the USCIS Greg Chieko, OABA President, said, “Our biggest challenge in 2023 continues to be a consistent labor force. We are doing everything we can to find a permanent solution to our labor issues. We will continue to open the lines of communication with our Fair and Event partners to make all of our events safe and profitable.” We had a chance to talk with our NICA Members to see how this year’s state of labor was affecting their businesses.

Jacqueline Bradbury, CCE, Director, has operated Sweet Cheeks with her husband Brian for over 20 years, specializing in a variety of treats.

For years they have found success with the H-2B Visa Program. She shared, “Our company has been very lucky; we have had Returning Workers for the last 20 years that still come over. Now we are dealing with our second petition and trying to get some more Employees. We were capped out on new Employees and Returning Workers, and it’s just a hard situation to be in. Our total during the prime time of our season is 28 Employees, and we are currently doing a volunteer program with six schools in different areas to add more.”

Like most Concessionaires, higher wages have affected their business, too. Jacque explained, “Employees won’t work for minimum wage anymore. For the H-2B Program, we take all of our spots, multiply it, and we are given a number that we have to pay. You also have to provide them housing, transportation, uniforms, and meals on shift. That’s what we have to work with. That’s all you can do.” Regarding an ideal Employee, the Bradbury Family looks for someone who has stamina, drive, and customer service skills. Jacque stated, “My ideal Employee will also show up on the weekends when the work really comes and it is really hard. Otherwise, you can’t help but say ‘Really?’ to the excuses that you hear. Sometimes I want to say, ‘Don’t use that one! You used that excuse already the other day.’” She continued, “We gamble every single time we open. We gamble on the weather, we gamble on entertainment, we gamble on promotion, and we gamble on whether Employees are coming to work. Let your Employees know you appreciate them. Labor affects every single one of us. If we can’t get our Employees, the Fair can’t go on. All I can say is hang in there; it has to get better!”

Past Director Richie George, CCE, George’s Fun Foods, sources 90% of his labor force from the H-2B Program: “It’s very important. Is it challenging? Yes. Impossible? No.” He explained,

“It is a constant, though. You have to re-apply, you have to make sure that if you are doing expansions, you are doing them at the right time, and you have to make sure all the I’s are dotted and the T’s are crossed. All the foreign consulates are different, but so far it has been a great experience. Like everything else, there are some trials and tribulations, but for the most part, it’s working.”

Richie employs 30-40 workers each year: “With more people it is more efficient. During COVID, there were times where we were fatigued, not just physically, but mentally too, but we were grateful that we were able to work and make money. Where you needed five people you had maybe two or three, so there were no breaks for my family.” In the years since, things have slowly returned back to normal. He said, “Now we have a lot of staff and we keep them on a basic 40 hour week. They have time to reflect and do what they want to do to get their body and brain recharged. If you are constantly out there, you are wearing yourself out. People work hard and you have to pay them.” What about new Employees? Richie is prepared: “We have a training process where they get a buddy that has been there for a while. They will shadow them for a week to 10 days. They usually catch on very fast.”

In Richie’s business, he makes sure to treat staff like they are family. “We are close to all of our staff members. They are like family to us and we treat each other as equals. If we see someone is having a bad day, we try to help them out or give them their space. You have to make it a happy, fun workplace for your staff.” Richie also values their input. He said, “Once or twice a week, we have roundtables where we open the floor for any questions. We pray with all of our staff everyday. We go out and play some baseball or have a barbecue in our time off. We rent four-wheelers or go horseback riding, too. We try to have fun activities for everyone. They come here with one purpose— to provide a better life for their children and their families. We believe the same thing.” What can others do to help? Richie stated, “The number one thing we can do is get with your local legislator and let them know that we really need the H-2B workers. We need to open the program up to get a few more in. It’s hard for us to bring that fun to the Fair in an efficient way without anyone being stressed. Right now we are very blessed.”

Jeff Thornberry, CCE, Director, has been a Commercial Exhibitor for many years, specializing

in Gadgets and Neat Stuff! He shared, “I’ve always had a team, anywhere from two to five people working with me.” According to Jeff, although similar, hiring for Commercial Exhibits differs from traditional Concessions. He explained, “Commercial Exhibitors and Concessionaires are all over the board, but I think there’s more variety on the Commercial Exhibitor side. You have mom and pops that don’t have any Employees. You have agents, who are usually commissioned people who are out on the road, often as independent contractors, and then you have some that hire people onsite.” His ideal Employee has good work ethic, honesty, and trustworthiness. Jeff stated, “Those are three things that are very important, because often they’re handling my cash, they’re handling my equipment, they’re handling my reputation, and I want them to be conscientious. I can teach them all the other stuff but those are three things that they have to bring to the table. We view every Guest interaction as an opportunity to cement a long-term relationship and my Employees are trained to understand the value and the importance of repeat customers coming back again and again. These are people that I hope will stay with me for years. How you treat your Employees is critical.”

In the face of evolving labor regulations and economic shifts, Concessionaires and Commercial Exhibitors are demonstrating remarkable resilience and adaptability. As they navigate the intricacies of the many visa programs and adjust to rising costs, Concessionaires are actively exploring creative strategies to attract and retain skilled workers. With their unwavering dedication and commitment to delivering unforgettable Fair experiences, we are confident that Concessionaires will rise to the occasion and overcome these labor challenges. Here’s to an incredible season ahead! ▲

PEELING THE ONION

As the aroma of sizzling delicacies fills the air, and the sound of laughter and excitement echoes through the bustling crowds, events across the country have become synonymous with unforgettable culinary experiences. However, amidst the temptation of tasty indulgences and mouthwatering sweets, one vital element often gets overlooked—Vegetables. These vibrant, nutrient-rich powerhouses hold immense significance in the realm of Event and Fair cuisine, showcased in products featuring Artichokes, Lettuce, Tomatoes, Onions, Potatoes, and more!

Over the centuries, vegetables have played a crucial role in our culinary traditions, evolving from humble roots to becoming versatile and flavorful ingredients in diverse foods. From ancient civilizations to modern times, their journey has been marked by innovation, exploration, and a celebration of their natural goodness. So let’s peel the onion on this popular topic by hearing from NICA Members who make it their staple.

Rick Busse, CCE, Past President, has been in business as Dr. Vegetable since 1982.

Now in the next generation, Ethan and Josh Nicholson are continuing the legacy of serving their specialty—Deep-Fried Vegetables. Rick shared some history: “I originally had a corndog business, but I started experimenting with onion rings and that was really successful. I decided if I did onion rings, why not other vegetables? I think I was one of the first ones out here in the Midwest. People said, ‘Are you crazy? What are you doing?’ But then they saw the people line up.” Josh shared, “People like Vegetables! We sell fried Broccoli, Cauliflower, Mushrooms, Onion Rings, Zucchini, and Pickle Spears, too. When you order our veggies, we are taking fresh produce, battering it, and frying it. That’s what you are getting. That makes the whole product—the quality, the taste, and the extra love that goes into it. It is why we have been able to be so successful, but it is a lot of work.” Is there a place for a healthy alternative at the Fair? Josh shared, “Yes, but people mostly go to the Fair to treat themselves.”

Dan Lusenhop is a proud third generation Concessionaire. His family has operated Jeanne’s Artichokes since the 1970s up and down the West Coast. The

Dr. Vegetable’s Veggie Combo featuring Fried Broccoli, Cauliflower, Mushrooms, Onions, and Zucchini

business was initially named after his grandmother Jeanne. Dan explained, “My aunts and uncles were at a County Fair and they saw this line that went down the street and around the building. They thought, ‘What is that line for?’ It was for Deep-Fried Artichoke Hearts! We don’t claim to have invented it, but we have perfected it. We also specialize in fresh Mushrooms, Zucchini, Eggplant, Baked Potatoes, and corn. Deep-fried is our number one preparation, but we also offer vegetables steamed and grilled. We offer a variety of sauces too, such as Cheddar Cheese Sauce, Marinara Sauce, Melted Butter, Mayonnaise, Honey Mustard Sauce, and probably the most popular, Ranch Dressing!” Dan shared that 90% of their menu is fresh produce based: “Because of the volume we do, we don’t over-order. We always want it as fresh as we can get it, so we’re pretty much ordering produce on a daily basis. The only thing that affects us is major weather.”

Brent and Nikki Bair, Bair’s Concessions, have been in the Concessions game since 1958, specializing in French Fries and Lemonade in the state of Ohio. Has anything changed? According to Brent, “The supply and demand is about the same, but the biggest factor would be the price. We have electric potato cutters, and we cut 100 lbs. of fresh potatoes at a time. One trailer alone can do 1500 lbs. of potatoes in a day, and we have four Fry trailers, so yeah, we can go through some potatoes.” With that sort of volume, the Bairs like to keep things simple: “The only thing we add is Cheese sauce if they request it, and we have some seasoning flavors, salt, ketchup, and vinegar that they put on themselves. The number one thing we do after our potatoes get cut is to steep them in a bucket of water. That allows a lot of the starch to leave the potato. On a busy day, a third of that

bucket will be packed solid with hardened starch. If you can get the starch out of those potatoes they will fry up a lot better.”

The Cusumano family is celebrating 119 years in the vegetable business and attends the Fare Foods Food Show each year to showcase their vegetables. Rex shared, “Our produce is distributed to the Fair Industry through Fare Foods, who delivers to approximately 44 states throughout the season.” With that many locations, transporting vegetables safely can be challenging. He explained, “Advancements in agriculture growing technology, transportation and refrigeration has greatly enhanced produce quality to the end user. All produce is delivered in refrigerated trailers that utilize multi-temp areas for optimum freshness. Once they arrive, we recommend storing produce items away from the cooler door to maintain a more consistent temp. Potatoes, onions, and tomatoes can be left out and stored in a shaded area in the joint if they will be used in 3-5 days.” Audrey Poole, Fare Foods, added, “Produce should be kept in a cooler around 38-41° F in accordance with Food and Safety Guidelines. It is critical to make sure that produce is stored above other items such as meat to prevent contamination, too.” Planning ahead is the key factor to make sure Suppliers can secure what you will need for your upcoming event. Audrey said, “Fare Foods orders produce from Cusumano and Sons in advance to make sure product is available to make our weekly deliveries. If the Concessionaire is playing a larger event, it is recommended to order produce two weeks in advance to make sure that product is available at the best possible price. For normal events, a good rule of thumb is seven days.” Rex added, “Being flexible is also advisable as crop volume can effect pricing on different sizes and varieties.”

Dan’s popular Artichoke Sandwich features a soft Steak Roll, Garlic Mayo, Fried Artichoke Hearts, Green Leaf Lettuce, Roma Tomatoes, Sliced Cucumber, and Alfalfa Sprouts

Scooping fries is a constant at Bair’s Concessions

Chuck and Irene Dugan, Chuckwagon, have specialized in BBQ for close to 50 years, but for the last couple decades, they added a French Fry and Blooming Onion stand named Fresh Frys in California. Irene said, “Onions are expensive and people think, ‘Oh, it’s just an onion,’ however the oil can be very expensive, too. It’s gone up a bunch. We do have problems getting the right size onion as well. They have to be the jumbo onions! Sometimes they send us the wrong onions and then we’re calling saying, ‘We need bigger onions!’”

The Dugans cut their vegetables fresh daily: “We have a machine inside the stand to cut the little Shoestring Fries. For the Blooming Onions we cut the top off and then we peel the skin off. When they’re ready to be fried, we put them in a cutter which comes down and cuts it like a flower. Then we put it in a milk mixture, then in a flour mixture, and then we deep fry them. They are really good, but I have to stay away from them.” Irene continued, “It is a very difficult stand. I worked it one year in Sacramento. I was covered in grease and I got flour all over me. It’s like being tarred and feathered, but this time it was greased and floured!”

The Dugan’s Blooming Onion, served with Ranch

When it comes to Fair Food, the debate between “po-tay-to” and “po-tah-to” may persist, but there’s one language that everyone understands: taste. Within the vibrant atmosphere of Fairgrounds, vegetables undoubtedly take center stage as an essential ingredient in a wide array of culinary delights. We take immense pride in the majority of NICA Members who skillfully incorporate vegetables, whether as a side dish or as the star of the show. So, as you indulge in irresistible Fair Food this season, don’t forget to eat your veggies! ▲

Hearing From a Past Scholarship Recipient

Fun in the California Sun

In May, as the Spring Fair Season was heating up in California, two brand new, exciting events brought joy and excitement to attendees during the LA County Fair and Silver Dollar Fair

First, on May 15th, the LA County Fair featured a thrilling Topgolf event, where friends and golf enthusiasts gathered to showcase their skills amidst beautiful weather, hitting targets and enjoying a chicken/brisket lunch, an opportunity drawing, and contests for the Longest Drive and Closest to the Target! The sunny skies and pleasant breeze provided the perfect backdrop for a day filled with friendly competition and excitement.

Later, on May 26th, the Silver Dollar Fair hosted a Slip ‘N Slide Races event, organized by Phil Delahoyde, Director, and Michelle Allen, West Council, where participants of all ages enjoyed the thrill of racing down giant water slides and winning opportunity prizes. Despite rainy conditions leading up to the event, the

day’s warm California sun added to the exhilarating atmosphere, as laughter and splashes filled the air. Most attendees were okay with getting their jeans wet, although some brought their swimsuits, too. It was an event were everyone was a winner!

We would not be able to have successful events without our generous sponsors: B & J Concessions, Chan’s Concessions, Chuckwagon, Extreme Food and Beverage, Fairplex, Family-A-Fair, Fun Biz Concessions, Fun Time Foods, Harold and Belles, House of Pistachios, L & S Concessions, Leap of Faith Concessions, MacPherson Concessions, Odyssey Foods, OVG Hospitality, Donna Ruhm, Sysco, Vartanian Concession Management, and Vista Mobility. We send them a big Shout Out full of Gratitude!!! We also extend a heartfelt Thank You to NICA Leadership, attendees, and volunteers for their tireless efforts in planning and executing these incredible events. Their dedication and hard work makes these experiences possible and creates lasting memories! ▲

Irene Dugan, CCE, Donna Ruhm, Terri Crutchfield, and Rey O’Day at the Topgolf prize table

Closest to the Target winner Justin Tremmel, Brewery X

Mark Hill, CCE, Olde Tyme Ice Cream, counting tickets

The Longest Drive 1st Place went to Chris Miladelaroca, West Coast Weenies, and 2nd Place went to Scott Shacklett, OVG Hospitality

Mike Cruz, Cruzer’s Cocina, preparing to swing

J-Burger Seasoned Beef Patties

Our J-Burger is lightly seasoned, then tender-formed to bite like a handmade burger. This unique process creates a tender, fluffy patty that cooks quickly and evenly.

The excited group of Slip ‘N Slide Racers at the Silver Dollar Fair

McKinzee Allen racing down the Slip ‘N Slide

Racers jumping onto the Slip ‘N Slide

Congratulations to our many Prize Winners!

Phil Delahoyde, Director, and his daughter Zoe

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

Don Long, CCE, L&L Concessions, and Ryan Long, CCE, West Council, working hard at the LA County Fair

Rey O’Day, Executive Director, with Geoff Hinds, Deschutes County Fair and Expo Center; Courtny Conkle, CCE, Wyoming State Fair; and Jerry Ross, Harmony Artists, at the Florida Fed Convention

Mike Jackson

WNA

Lenexa, KS (2008)

Nathan Janousek

Fun Biz Concessions, Inc.

New Braunfels, TX (2021)

Adam Jobe

Valley Meats, LLC

Coal Valley, IL (2009)

Bob Kaiser

Kaiser Pickles

Cincinnati, OH (2017)

Joseph Kastl

J&A Food, LLC

Phoenix, AZ (2018)

Frank Kastl

Kastl Amusements

Wildomar, GA (2018)

Greg Kaupke

Indiana Beef Cattle Association, Inc.

Indianapolis, IN (2015)

Curt Kluth

Saz’s Hospitality Group

Milwaukee, WI (1997)

John Koutoufaris

John The Greek Food Concession

Bethel Park, PA (2022)

Alfonso Ledesma

Ledesma Concessions

National City, CA (2019)

Yvonne Lepor

Berk Concession Supply

Warren, OH (1995)

Jeff Lindsey Alpha Baking

Waukee, IA (2007)

Katie Linville

Linville Food Service

Zanesville, OH (2018)

Brian Linville

Linville Food Service

Zanesville, OH (2018)

Gerard Mahoney

Nathan’s Famous Jericho, NY (2015)

Pat Marsillo

Pat Marsillo

Concessions, Inc. Hamburg, NY (2019)

Rick McMillen

Brakebush Brothers, Inc. Auburn, IL (1994)

Ann Menchen

The Thomas Hodson Company

Homosassa, FL (2022)

Emily Mierzewski

Berry Global

Evansville, IN (2022)

Nancy Miller

Miller Catering & Concessions, Ltd dba Porky’s Lafayette, IN (2011)

Jim Molnar

Molnar’s Concessions

Austintown, OH (2017)

Scott Mooney

Ole Mexican Food

Norcross, GA (2018)

Gary Newkirk, CFE

Ulster County Agricultural Society

New Paltz, NY (2019)

David Olivares

Kaliff Insurance

San Antonio, TX (2018)

Denise Owens

Jackson County Fair

Jackson, MI (2022)

William Beatty

Coca-Cola Refreshments

Odessa, FL (1999)

Mike Petzel

Dawn Food Products

Kansas City, MO (2006)

Mark Piche

Piche Concessions

Ware, MA (2015)

Joe Rattermann

Rattermann & Associates

Kirkwood, MO (2015)

Ryan Ray

Fontanini / Capitol Wholesale

Meats

Indianapolis, IN (1997)

Kyla Reusch

Candys Sweets K Concession

Madison, WI (2021)

Dan Royer

Royer’s Concessions

Morrisdale, PA (2021)

Andy Schaefer

R.J. Schinner

Hazelwood, MO (2011)

John Schneider

Riverside Foods

Two Rivers, WI (2018)

Jimmy Scyoc

GariMark Foods

Lawrenceville, GA (2021)

Chad Shields

J & J Snack Foods

Springfield, MO (2016)

Annie Shugart µ McGowan Allied Specialty Insurance

St. Petersburg, FL (1993)

Dan Smoots

Fanestil Meats

Emporia, KS (2007)

Jim Swain

Swain’s Pizza On A Stick, Inc.

Crystal River, FL (1995)

Phil Teague

Hummel Group, Inc.

Orrville, OH (2013)

Billy Tomber

RIO Syrup Company, Inc.

St. Louis, MO (1997)

Stephen Vartanian

Vartanian Concessions

Management

Murrieta, CA (2016)

Joe Villari

Villari Food Group

Warsaw, NC (2014)

Sarah Voirol

Three Rivers Festival

Fort Wayne, IN (2007)

Stacey Weber

K&K Insurance Group, Inc.

Fort Wayne, IN (1996)

Daniel Wessel

Wessel Propane, Inc.

Duarte, CA (2016)

Nick White

White’s Concessions

Dalton Garden, ID (2015)

Alisa Winschel

Winschel Concessions

Albion, PA (2021)

Terry Young

JT’s Stovetop BBQ Company

West Union, OH (2011)

Mitch Zinder

Victor Products Co.

Richmond, VA (1998)

continued from page 4 ►►

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 • June 2023 Issue