National Ice Cream Retailers Association - nicra.org Ice Cream Retailers Association SEPTEMBER 2011 - $25.00 ... Kimberly Elam 1 MP, WD, DD Luv Ums Tropical Ices 7921 N …

National Ice Cream Retailers Association

SEPTEMBER 2011 - $25.00

IN THIS ISSUE Frozen Dessert Flavors: What Should I Buy? by Jim Stutz, Dippin’ Flavors, Div. Lilar Corp................1 New Active Members.........................................................4 2011 Jacksonville Semiar Schedule...................................6 Convention Deadlines.......................................................10 Exhibitors Signing Up for Jacksonville............................10 Butter Prices......................................................................11 Limpert’s Licenses Fusion Flavors...................................11 2011 Officers, Board Members & Supplier Officers........12

NICRA SUPPLIER MEMBER SPOTLIGHT

FROzEN DESSERT FLAvORS:WHAT SHOULD I BUy?

by Jim Stutz, Dippin’ FlavorsDivision of Lilar Corporation

At Dippin’ Flavors our most frequently asked question is, “What should I buy?” Customers examine our product catalog and contact us trying to determine the right ingredient and flavor components that they need to produce a desired frozen dessert. Unfortunately, the best answer is not typically a simple one.

To answer this question appropriately, we need to consider several attributes of the customers’ business, but firstly, let’s discuss what we consider a flavor to be in our business. A definition for a flavor may be: “A combination of a variety of functional food ingredients”.

This is a very broad definition and may not answer any specific question as to what a customer needs to prepare their ice cream, so let’s consider what flavors do in frozen desserts.What do flavors do? • Provide Flavor-- Obviously, flavors give our frozen desserts unique and identifiable taste characteristics • Provide Aroma--Many of our flavors also provide recognizable and distinct aromas to characterize a specific frozen dessert • Provide Texture--Depending on the frozen dessert the flavor ingredients may need to give the product unique textures, crunches, and mouthfeel •Provide Stabilization--Some flavor ingredients are also required to stabilize the frozen dessert depending on the desired finished product • Provide Appearance— Color--Many flavors include the coloring component for the frozen dessert Particulates-Ingredients like fruit puree, stabilized fruit and inclusions are designed to add fruit-show or

attractive, appetizing contrast to the frozen dessert

With the functions of the flavor ingredients in mind, we have classified our product offerings into the following categories to help customers understand and select items:

• Flavor Bases, Purees, Fruit Preparations--Typically a shelf stable, pourable ingredient which can be added to the mix prior to freezing or post freezer • Flavor Concentrates, Extracts--Liquid ingredient, Natural or Artificial, added to mix prior to freezing • Inclusions, Mix-Ins--Broad variety of ingredients including candies, bakery items, chocolate products and nuts • Toppings--Includes, fudges, caramels, fruits, candies and whip cream • Variegates, Swirls--Stabilized ingredient added to dessert post freezing. Wide range of flavors including chocolate, fruit, marshmallow and caramel • Coatings--Includes unique products for soft serve, hard pack ice cream, cones and fruit • Powders, Mixes--Include cocoa powders, neutral mix bases and waffle cone mixes • Colors--Usually liquid color for ease of application, includes natural and synthetic colorants

With a brief understanding of the types of ingredients available, we can now consider the specific product

2 NICRA September 2011

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positioning that our customer is targeting. The ingredient that we recommend is highly determined by how the retail store plans to market their product offerings. Therefore, before we answer “What should I buy?”, we need to know “What will you be selling and to whom”?

Here are some aspects to consider:Type of product offering:

Premium Ice CreamFrozen CustardSoft Serve All NaturalSugar Free

Before determining which flavor ingredients to recommend, we need to understand what product you plan to offer on your menu. This may also be affected by how you display your items.

• Market Price Point - Determining the selling price point for your products will impact the type of flavor ingredients that can be used.• Customer/Market Preferences - Understanding and defining preferences of your customers is important to satisfy their expectations and setting your business apart from competition.

• Equipment capabilities - Your equipment capabilities will determine which type of product you can produce and also play a role in the type of ingredients you can incorporate into your mix or frozen dessert.• Ingredient Availability

Seasonal itemsMarket conditionsCurrent market prices

Several market conditions can affect your choice of ingredients, including seasonality of fruits and nuts, availability, market prices and growing conditions• Ingredient Cost - Of course, much consideration needs to be given to the flavor ingredient price. Remember to include the freight charges to determine a “delivered cost”. Many items will have high distribution cost depending on order quantity and mode of transportation. This is especially true for refrigerated or frozen items.• Personal Preference - Ultimately, your personal preference, in conjunction with your customers preferences, will impact your flavor ingredient choices.

Once we have established your retail business model, capabilities, cost parameters and preferences, we can begin to determine the flavor ingredients you should purchase. Unfortunately, many of the ingredients that we offer have rather limited descriptions and typically it is difficult to choose an item based on catalog description or even price. Further factors like usage rate, storage conditions, packaging and shelf life play important considerations in ingredient choices. We usually spend significant discussion with customers to describe potential ingredients including method of use, handling, storage requirements and functionality.

As an example let’s illustrate our discussion for a customer wishing to make Strawberry Ice Cream. At this point we might know the type of product they plan to produce and how it will be marketed, however, there are many recipes and methods to create Strawberry ice cream.

Let’s say they plan to create a premium hard pack ice cream and want high quality ingredients. We have numerous recipes to recommended all of which have specific pros and cons. Here a few examples using alternate ingredient options:

Ingredient Type:Fresh FruitFresh strawberries make delicious ice cream and indeed most retailers want to capture that fresh fruit taste in their frozen dessert. However, working with fresh fruit has complexities to consider:

Availability-fresh strawberries may only be available during certain seasons of the year or in limited quantities depending on your location

Variety-different varieties of strawberries offer unique flavor profiles and you may have issues maintaining the same product quality throughout the year

Food Safety-working with fresh fruit requires




careful handling to maintain adequate food safety in your store and production areas. Also preparing the fresh fruit for ice cream may be cumbersome for untrained employees

Ingredient Storage and Shelf Life-fresh fruit requires specific cold storage and has limited shelf life in which to incorporate in the ice cream

Frozen FruitFrozen strawberries may be a good alternative to frozen fruit because it reduces the issues of availability, variety and cost variance throughout a typical season. However, you may still face the following issues:

Storage-fruit needs to remain frozen during transportation and storage

Handling-careful thawing and handling is needed to maintain good quality and food safety practices

Appearance-depending on variety, age and quality, frozen fruit typically lacks in color and texture compared to fresh fruit

Flavor/Color-processing of the frozen strawberries typically reduces the fresh fruit flavor and natural color

Flavor Bases or PureesUsing prepared flavor bases and purees to make strawberry ice cream provides a number of advantages in storage, handling and safety issues, however, flavor considerations must be acknowledged:

Shelf Life-Shelf stable flavor bases and purees offer long shelf life

Low cost storage-prepared bases typically do not require refrigerated shipping or storage until opened

Food Safety and Handling-greatly reduced safety and handling issues with processed prepared bases and purees

Flavor/Color-prepared bases and purees typically have added color and flavor to provide consistency from batch to batch

Preserve/Jammy Flavor?-Due to heat processing of prepared bases some items obtain a less desirable preserve/jammy strawberry flavor compared to fresh fruitAfter all of these options are discussed and illustrated we may provide a suggested recipe for the customer. Below is one of our most popular recipes for a premium Strawberry Ice Cream.

As you can see, selecting which flavor ingredient to use can be much more involved than initially thought. However, when you consider the relevance these ingredients play in your customers’ perception of quality, variety, wholesome-ness and uniqueness in your products, then spending signifi-cant time and money on your flavor choices should appear a great investment for your business. For these reasons we highly suggest working closely with your ingredient supplier or distributor to get the best recommendations that truly work well for your business.

NEW ACTIvE MEMBERS

Bear-ly Enough Ice Cream315 E St.Anchorage, AK 99501907/277-4444Fax: 907/277-4447Mary Rohlfing 1 FD

Bennie Bees Italian Ice4012 Embers LandingPensacola, FL 32505734/845-7309Benjamin Bee1 WD, DD, SS, GG, II

Berens Frozen Custard, LLC1132 Athens Hwy., #210Grayson, GA 30017770/736-7762Fax: 770/972-6112 Mark Berens1 FC

Blue Jacket Dairy Ice Cream Shop1434 County Road 11Bellefontaine, OH 43311 937/292-7327Fax: 937/719-4429Angel KingJim King1 FD, SS

Cone Heads Ice Cream8 Mickler Blvd.St. Augustine Beach, FL 32080904/669-5132Fax: 904/460-2150Maggie Kostka, Todd Patterson, Drew Walek1 FD

5NICRA September 2011


1550 Shields Drive, Waukegan, IL 60085 • 800-525-7873 (PURE) • NielsenMassey.com

G Ice Cream, Inc.3833 S. Staples, Suite N201 Corpus Christi, TX 78411877/322-0721Fax: 361/334-3981Rome GregorioLeslie WeissAmy Downey1 DD

Kimmer’s Ice Cream1 W. Illinois St.St. Charles, IL 60174630/762-9480Fax: 630/879-9678Kimberly Elam1 MP, WD, DD

Luv Ums Tropical Ices7921 N Armenia Ave.Tampa, FL 33604813/991-5857Fax: 813/991-5857www.luvumstropicalices.comVictor GreenHector GonzalezAna Marcial1 MP, FD, II, O

Mike’s Frozen Treats1204 N. Commercial Blvd.Arlington, TX 76001817/465-4106Fax: 817/465-6065Mike Stephens1 MP, DD, GG, II

Taberhouse2020 Hideaway PointMyrtle Beach, SC 29579843/742-5272Fax: 843/742-5272Mike SmithBetsy Smith1 SS

TJ’s Ice Cream Shoppe500 W. Arthur St.Thunder Bay, ON P7E 5R4Canada807/475-4100Fax: 807/622-2212Ted SlongoCindy Slongo1 YD, SS, O




The Finest Cold Extracted Vanillas in the World

• Super Premium Pure Vanillas

• Vanilla Vanillin Extracts

• Natural and Artificial Blends

• Real Vanilla Bean Specks

For samples & helpful information, ask for George at 1.888.776.2088

Email: [email protected]

If you want to sell lots and lots of ice cream and frozen custard, and have people actually travel across town just to buy it, use the best ingredients money can buy. Use Lochhead vanillas!

A family owned business for three generations

2011 JACkSONvILLE SEMINAR SCHEDULETuesday, November 1, 201110:00 AM – 3:00 PM Executive Committee Meeting

Noon Executive Committee Lunch

4:00 PM – 10:00 PM Membership Committee Meeting

5:30 PM Membership Committee Dinner

Wednesday, November 2, 20117:00 AM – 1:00 PM Board of Directors Meeting

Noon – 1:00 PM Board of Directors Lunch

Noon – 5:00 PM Open Registration

Noon - 5:00 PM Suppliers Setup Exhibits

1:15 PM – 5:30 PM Convention Kick Off Program Moderator: David Zimmermann, Royal Scoop Moderator: Lynn Dudek, Ruth Ann’s Ice Cream

1:15 PM - 2:00 PM Business Plan SCORE Representative

2:00 PM - 2:30 PM What Do You Need to Open a Store (Equipment & Products)Soft ServeBatch FreezersMargaret Anderson, Taylor Freezer of New EnglandRich & Heather Draper, The Ice Cream Club

2:30 PM - 2:45 PM Break

2:45 PM - 3:30 PM Count Down to Opening/The Big Day

3:30 PM – 4:15 PM NICRA Member BenefitsCliff Freund, Cliff’s Dairy Maid, Ice Cream ClinicJohn Pitchford, JP’s Custard Cart, Insurance ProgramVince Giordano, Sno Top, Scholarship Program 4:15 PM - 4:30 PM Break

4:30 PM – 5:00 PM First Timers MeetingLisa Sorrentino, Anderson’s Frozen CustardJay Rentschler, Upstate FarmsScott Maloney, Treat Dreams

5:00 PM - 5:30 PMAsk the PanelQuestions & Answers with Industry Experts

6:00 PM - 7:00 PM NICRA Past Presidents Reception & Cash Bar

7:00 PM - 8:15 PM Welcome Dinner (Ticket Required)

8:30 PM - 10:00 PM Your Best New Flavor ContestExhibits Open - Cash Bar

Thursday, November 3, 20117:15 AM 10 Minute Officer & Board of Directors Meeting 7:30 AM - 4:00 PM Registration Open





The Natural Choice For FlavorsTM

Super-premium flavors for:Super-premium flavors for:•••

Soft ServeSorbetSherbet

Ice CreamGelato

Custard

•••

Soft ServeSorbetSherbet

Ice CreamGelato

CustardFrozen YogurtFrozen Yogurt

No artificial ingredients No artificial taste

800-639-8653GreenMountainFlavors.com

*One-pint minimum order

8:00 AM - 8:45 AMOpening Breakfast (Ticket Required)Welcome & Opening Remarks

8:45 AM – 9:00 AM Crazy Ida Alice, wife of Henry Flagler 9:00 AM - 10:30 AM Keynote Speaker: Steve Gilliand

Moderator: Dan Messer, Eskamoe’s Frozen Custard

10:30 AM - 5:00 PM Exhibits Open 10:35 AM - 11:55 AM Coffee Break Visit Supplier Exhibit RoomWin NICRA BucksDemonstration Time

Noon - 12:45 PMLuncheon (Ticket Required)Round Table Discussion Topics: Ice Cream Cakes; Wholesaling; New Start Up Concerns; Marketing/Promotion; Hiring; Employee Issues; Credit/Gift Cards; Catering/Off Site; Pick Your Topic; Time Management; First Year Experience; Business Insurance; Internet Marketing

1:00 PM - 1:45 PM Best Southern Flavor ContestDemonstration Time

1:50 PM - 3:00 PM Promotion of the Year Award Presentations Lynda Utterback, The National Dipper Moderator: Bob Turner, Dairy Corner 3:05 PM - 3:20 PM Coffee Break

3:20 PM 4:20 PM Concurrent SessionsUnderstanding Financial Statements 101David Zimmermann, Royal Scoop Avoiding Health Code ViolationsJim Mitchell, Woodside Farm CreameryGretchen Hellstern, Woodside Farm Creamery Refreshing Your Store Identity (Signs, Menu Boards)Nanette Frey, Frey’s Tasty TreatsMary Leopold, Leopold’s Ice Cream

4:30 PM - 5:30 PMConcurrent SessionsBuilding an Employee HandbookRich Draper, The Ice Cream ClubModerator: Heather Draper, The Ice Cream Club

Understanding Financial Statements 202David Deadman, Chocolate Shoppe Ice CreamModerator: Sarah Moore, Chocolate Shoppe Ice Cream

CateringPete Freund, Cliff’s Dairy Maid 6:00 PM Evening Reception & Dinner (Ticket Required)

Friday, November 4, 20118:00 AM – 4:00 PM Convention Registration

8:00 AM – 8:30 AM Continental Breakfast

8:30 AM 10 minute Officer & Board of Directors Meeting

8:45 AM - 10:15 AM Concurrent Sessions

Cake Decorating – Beginner – Hands OnElizabeth Riggs, Bakery Crafts




ToppingsSyrups

VariegatesBases

Flavors & ExtractsDairy Syrups

Indulge yourself and discover why we’ve

been New England’s favorite ice cream

ingredient and topping provider for

over 140 years.

Purveyors of fine flavors

Crafted in Small Batches Since 1866C c

www.schlotterbeck-foss.com | 800.777.4666

Social Media 101

Organic Ice CreamAnna Kharbas, Straus Family Creamery

10:15 AM - 10:45 AM Coffee Break Demonstration Time

10:45 AM - 11:55 AMConcurrent SessionsInspecting Your Own StoreJoe Venuti, Bedford Farms

Gift Card Programs

The Interview Process Kelly Larson, Sweet Temptations 11:00 AM – Noon Supplier Meeting

Noon - 12:45 PM Luncheon (Ticket Required)Round Table Discussion Topics: Ice Cream Cakes; Wholesaling; New Start Up Concerns; Marketing/Promotion; Hiring; Employee Issues; Credit/Gift Cards; Catering/Off Site; Pick Your Topic; Time Management; First Year Experience; Business Insurance; Internet Marketing

12:45 PM - 1:10 PM Ice Cream Clinic Review Dr. Johnny McGregor, Clemson University Moderator: Mark Leichtman, Dessert America 1:00 PM – 9:00 PMExhibit Hours

1:20 PM - 2:00 PM Ice Cream Clinic Dr. Johnny McGregor, Clemson UniversityDemonstration Time

2:15 PM - 3:15 PMConcurrent SessionsCake Decorating 202Elizabeth Riggs, Bakery Crafts

Social Media 202Pamela Starr, Constant Contact

Store Security

3:15 PM - 3:45 PM Coffee Break 3:45 PM - 5:00 PM Concurrent Sessions




Turning Your Constant Contact Into RevenuePamela Starr, Constant Contact

Mission Imperative, Not ImpossibleHolly Anderson, Anderson’s Frozen CustardLisa Sorrentino, Andeson’s Frozen Custard

Equipment Maintenance PanelSoft Serve/Batch Freezer 5:15 PM - 9:00 PM NICRA Party Sponsored by the SuppliersBryce Thomson Scholarship Silent & Live Auctions

Saturday, November 5, 20118:00 AM 10 Minute Officer & Board of Directors Meeting

8:00 AM – 8:30 AM Continental Breakfast

8:00 AM Leave for Optional Golf Tournament (Ticket Required)

8:30 AM - 10:00 AMIzzy’s Flavor Up! System: Using RFID to Tell Customers When Their Favorite Flavors Are In Jeff Sommers, Izzy’s Ice Cream Cafe 10:00 AM - 10:15 AM Coffee Break 10:15 AM - 12 NoonRoundtable – Get Your Final Questions AnsweredVince Giordano, Sno TopBill Kircher, Dingman’s Dairy

1:00 PM - 4:30 PMTour (Ticket Required)

6:30 PM Cocktail Party

7:00 PM - 10:00 PM Awards Banquet (Ticket Required)

PLEASE NOTE: Seminar topics and/or dates and times are subject to change due to the availability of speakers.

CONvENTION DEADLINES

Thursday, September 15Early Registration DeadlineAll prices increase on September 16

Thursday September 15Promotion of the Year Entries due in the National Dipper office

Wednesday, September 21Ship ALL Ice Cream Contest Samples

Monday, September 26Last day to make Hotel Reservations at reduced price Call the Hyatt at 904/588-1234

Wednesday, November 2Attend Convention!

EXHIBITORS SIGNING UP FOR JACkSONvILLE

Several companies have already signed up for exhibit space. Make your plans now to visit these booths when you are in Jacksonville, Florida, November 2-5, 2011 for NICRA’s 78th Annual Meeting and Trade Show.

Advanced Gourmet Equipment & DesignBakery CraftsCarmi Flavors Classic Mix PartnersCold Car USACon Agra FoodserviceConcord FoodsDingman’s DairyDippin’ FlavorsEmery ThompsonFrosty ProductsGold Medal Products Co. Great Lakes Ice Cream & Fast Food Assn.Green Mountain FlavorsThe Ice Cream ClubJoy Cone CompanyLloyd’s of PennsylvaniaLochhead ManufacturingThe National Dipper MagazineNielsen Massey VanillasI. Rice & Co., Inc.Stoelting, LLCT. R. ToppersTaylor CompanyTrahin Miller Insurance

Make Your Plans Now to attend

NICRA’s 78th Annual MeetingHyatt Regency Riverfront

Jacksonville, FloridaNovember 2-5, 2011



The National DipperThe only magazine that keeps you up-to-date in the retail frozen dessert industry.

Call or write for a subscription today!1028 West Devon Avenue • Elk Grove Village, IL 60007-7226

Phone: (847) 301-8400 • Fax: (847) 301-8402e-mail: [email protected]

Subscribe on-line at: www.nationaldipper.com

Regular columns include:• New Products • Industry News • Calendar of Events • Classified

Special features include:• Equipment Reviews • Management Articles

• Association Events • Employee Training • Promotions • Annual Source Book

Also Available:• Dipping Tips Training Posters • Manuals for Costing Products

• Employee Training Posters • Point of Sale Posters • Magazine Binders

®

®

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BUTTER PRICES

July 22, 2011 - Grade AA Butter finished at $2.0400. The weekly average was $2.0350. (2010 price was $1.7910)

July 29, 2011 - Grade AA Butter finished at $2.1000. The weekly average was $2.0750. (2010 price was $1.8040)

August 5, 2011 - Grade AA Butter finished at $2.1025. The weekly average was $2.1020. (2010 price was $1.8450)



August 26, 2011 - Grade AA Butter finished at $2.0925. The weekly average was $2.0915 V. (2010 price was $2.1545)

Support prices for butter start at $1.05. Butter prices are re-ported from the Chicago Mercantile Exchange every Friday. The Merc is considered a spot market for butter. Merc prices are important to dairy farmers because the value of the fat and fat differentials in raw milk are established from the prices quoted from the Exchange, and Merc prices are used in the BFP update.

LIMPERT’S LICENSES FUSION FLAvORS

Limpert’s B-BerryTM along with another of Limpert’s Fusion Flavors, Carrot ColadaTM are teaching our youth that fruits and vegetables are Mother Nature’s gift to all of us and they taste great too. Dingman’s Dairy in Paterson, New Jersey is the first autho-rized distributor of Limpert’s Fusion Flavors. Their Welsh Farms brand in bulk containers is already in production and being sold in New Jersey. Handel’s Homemade Ice Cream & Yogurt, based in Youngstown, Ohio is set to become the first authorized chain to supply Limpert’s Fusion Flavors, B-berry and Carrot Colada. Serene Custard and Golf located in Vineland, New Jersey are still selling out of these two flavor and have a third flavor (Sweet Candy AppleTM) in their dipping cabinets. Jackson Farm Dairy in New Salem, Penn. is also an autho-rized manufacturer of the flavors. Limpert Brothers, Inc. has chosen to donate half of the Licensing Fee to their campaign, “The Answer to Cancer”, a sweet way to fight cancer through better choices and aware-ness. Limpert’s has also joined forces with “Pennies in Action Fund” and 100% of all donations go to research and Dr. Czerniecki’s new protocol for fighting breast cancer and in the future all forms of cancer. For more information go to www.limpertbrothers.com.

12 NICRA September 2011http://www.nicra.org

2011 NICRA OFFICERSPresidentLynn Dudek, Ruth Ann’s, No. Muskegon, MichiganPresident ElectDan Messer, Eskamoe’s Frozen Custard, Monroe, La. Vice President David Zimmermann, Royal Scoop Homemade Ice Cream

Bonita Springs, Fla.Secretary/TreasurerNanette Frey, Frey’s Tasty Treat, Inc., E. Amherst, N. Y.Secretary/Treasurer ElectCarl Chaney, Chaney’s Dairy Barn, Bowling Green, Ky.Immediate Past PresidentBob Turner, Dairy Corner, Urbana, OhioExecutive DirectorLynda Utterback, Elk Grove Village, Ill.

Terms Ending Annual Meeting 2011Vince Girodano, Sno Top

Manlius, New YorkRod Oringer, I Rice Co., Inc. Brockton, MassachusettsRick Pizzi, Pizzi Farm Ice Cream Waltham, MassachusettsRoberta Rudolph, Custard Cone Roscoe, Illinois

Terms Ending Annual Meeting 2012Carl Chaney, Chaney’s Dairy Barn

Bowling Green, KentuckyCliff Freund, Cliff’s Dairy Maid Ledgewood, New JerseyJuergen Kloo, Joy Cone Co. Hermitage, PennsylvaniaJohn Pitchford, JP’s Custard Cart, Albuquerque, New MexicoJoe Venuti, Bedford Farms Ice Cream Bedford, Massachusetts

Terms Ending Annual Meeting 2013Mary Leopold, Leopold’s Ice Cream Savannah, GeorgiaJim Marmion, Advanced Gourmet Equipment Greensboro, North CarolinaNeil McWilliams, Spring Dipper Mammoth Spring, ArkansasJeff Myers, The Double Dip Lebanon, Ohio

2010 SUPPLIER OFFICERSPresidentMargaret Anderson, Taylor Freezer of New England

Norwood, MassachusettsVice PresidentTom Zak, I Rice Co., Inc. Secretary/TreasurerMary Kircher, Dingman’s Dairy, Paterson, New JerseyChairmanRich Draper, Ice Cream Club, Inc., Boynton Beach, Fla.

MISSION STATEMENT FOR NICRAThe mission of the National Ice Cream Retailers Association (NICRA), a non-profit trade association, is to be the leader in the frozen dessert industry that others look to for help, support and education. NICRA will promote business growth and development throughout the industry.

vISION OF THE ASSOCIATIONNICRA will associate with similar associations dedicated to the same interests. NICRA will facilitate communication and education that both newcomers and veterans in the industry desire to be successful. NICRA will maintain a feeling of family within the association as it grows, and be dedicated to responsibly managing the association while maximizing value to the members.

NONDISCRIMINATION POLICyNICRA is committed to a policy of nondiscrimination in all of its endeavors. To that end, NICRA shall not tolerate any words or acts of discrimination, harassment or any inappropriate behavior in general against any person affiliated with NICRA, including its members and guests, with regard to race, sex, color, creed, religion, age, national origin, disability, marital status or sexual orientation.

This Bulletin is published by: National Ice Cream Retailers Association1028 West Devon AvenueElk Grove Village, IL 60007-7226847/301-7500 - Fax: 847/301-8402David Zimmermann, Chairman Publications CommitteeLynda Utterback, Editor©2011 National Ice Cream Retailers AssociationVol. 32, No. 9

This issue of the NICRA Bulletin is now available online at http://www.nicra.org. Click on the Members Only button and enter your Username and Password. If you cannot find your Username and Password, call the NICRA office at 866-303-6960 or send an e-mail to [email protected] requesting the information.

Documents

National Ice Cream Retailers Association - nicra.org Ice Cream Retailers Association SEPTEMBER 2011 - $25.00 ... Kimberly Elam 1 MP, WD, DD Luv Ums Tropical Ices 7921 N …