National Ice Cream Retailers Association

MAY 2015 - $25.00

IN THIS ISSUE Vanilla: More Than Just A Flavor by Craig Nielsen, Nielsen Massey Vanillas...........1 Kathy Cuff to Speak at NICRA Convention......................4 New Active Members.........................................................4 The State of Dairy 2015 by Hank Sweeney, Classic Mix Partners...............6 Butter Prices.......................................................................6 Nominations Being Accepted for Board Members...........7 5 Strategies to Increase Business Productivity by De’Andre Salter................................................8 Dingman’s Dairy Launches New Ice Cream Mix..............9 5 Building Blocks for A Thriving Work Culture by Adam Witty....................................................10 Capannari Named Blue Ribbon Business.......................11 Stoelting Names Greg Stak to Lead Sales.......................11 2015 Officers, Board Members, Supplier Officers..........12

SUPPLIER MEMBER SPOTLIGHT

VANILLA: MORE THAN JUST A FLAVOR

by Craig NielsenNielsen Massey Vanillas

The dairy and frozen dessert industries have long been aware of using vanilla as a flavoring; in fact, vanilla remains the number one ice cream flavor nationwide. With between 250 and 300 flavor components in one single vanilla bean, it’s no surprise professionals are using vanilla in more ways than one. In fact, many chefs and frozen dessert retailers in the industry are using vanilla as an added ingredient to enrich a variety of flavors used in ice cream, frozen yogurt or frozen desserts.

Fruity ItemsVanilla, just like wine, is grown in a variety of regions, which influences the flavor profile of the beans. Since each region’s vanilla beans offer a distinctive flavor, professionals have come to use certain types of vanilla beans to enhance their recipes – making desirable flavors more noticeable, and even subduing the less desirable ones.

Tahitian vanilla, for example, offers fruity and floral notes, which are known to enhance fruit flavors. Also, since many popular frozen dessert flavors encompass fruits containing naturally high acidic levels, such as berries, peaches and pears, vanilla can help even out the acidity. For instance, vanilla might be used in a peach flavored frozen yogurt to heighten the peach flavor, while mellowing its less desirable acidity. On the opposite end of the spectrum, vanilla also can help add something to more mild fruit flavors, such as watermelon. A refreshing watermelon granita, for instance, gets a well needed flavor boost from vanilla.

Vanilla also mingles well with strawberry, pineapple, banana, raspberry, lemon, orange, cherry, cranberry, coconut and other fruity flavors for sorbet, sherbet, ice pops, Italian ice, smoothies and ice cream bars.

Aside from ice cream and other frozen desserts themselves, vanilla is also a great addition to toppings and syrups, as well as fruit sauces for ice cream, frozen yogurt and high-fat frozen custards.

Rich FlavorsThe second most popular ice cream flavor, next to vanilla, is chocolate. Interestingly enough, vanilla actually accentuates chocolate, giving it a deeper, more complex flavor, resulting in a richer taste. Desserts like chocolate chunk ice cream, creamy mocha-chocolate shakes or frozen dark chocolate cocoa get an undeniable flavor boost from vanilla.

Similarly, bitter flavors like coffee benefit from vanilla as well, as it makes for a smoother, sweeter end product. Add vanilla to coffee-flavored ice creams or blended iced coffees to achieve a smoother finish.

Creamy, sweet flavors like cheesecake, caramel, trendy red velvet ice cream and frozen yogurts naturally fit very well with vanilla, since vanilla already possess a similar flavor profile. Furthermore, Madagascar Bourbon vanilla, which is cultivated on the Bourbon Island of Madagascar, offers a deep, velvety and mellow flavor making it the most used and versatile variety of vanilla. Madagascar Bourbon vanilla also compliments ice cream flavors featuring nuts such as

2 NICRA May 2015

almonds, peanuts and pecans, as it adds a warm, sweet taste to the already rich nutty flavor.

New and Innovative Selections More unusual flavors have been at a fever pitch. For example, basil infused ice cream made its debut a few years back. Additional spices and less common flavors are also making waves.

Floral flavors including rosemary, rose water, lavender or cardamom are appearing more frequently on menus as well as in retail products. Because vanilla pairs exceptionally well with so many flavors, even the off-beat ingredients from the future used in frozen desserts receives a flavor boost from vanilla.

More out-of-the box flavor options like chili-lime and even jalapeno are becoming popular. Vanilla can help in these instances to cool down spicy flavors and accentuate the desirable sweetness. Mexican vanilla, known for its hint of spicy flavor notes, such as clove and nutmeg, plays nicely with these types of flavors.

Aside from complementing unusual flavors, vanilla can add comfort and familiarity to new and exciting offerings.

Spirit, Wine & Beer-Inspired DessertsA noteworthy trend, as of late, is ice cream and frozen desserts that feature liqueurs, beer or wine, or simply encompass their flavor in a non-alcoholic format.

Shakes made with beer stouts, for instance, have been a big restaurant industry trend. With the advent of root beer-flavored beers, alcoholic floats are also in the spotlight. Wine-infused ice pops have become a hit on social media and gourmet recipe websites, while margarita granita and frozen ice desserts are also taking hold. Vanilla can take the bite out of alcohol while adding a bit of interest.

When alcohol flavors are the inspiration for non-alcoholic ice creams, such as Irish cream or coffee liqueur ice creams and desserts, adding vanilla will complement and bring out its true sweetness and authentic flavor.

Holiday Time FavoritesHoliday time brings to life many warm and nostalgic flavors in the ice cream and frozen dessert arena. Peppermint and mint come to mind, which can at times be overpowering to the palate, however add vanilla and the peppermint and mint flavors mellow. This works well for other strong holiday flavors like pumpkin and cinnamon, too.

Better-for-you OptionsWhile vanilla on its most basic format is not sweet to the taste, it certainly brings sweetness out in foods. Instead of unnecessarily increasing sugar or other sweeteners, chefs and food technologists are beginning to add vanilla to recipes to bring out the existing sweetness. Moreover, health-conscious frozen dessert retail chains find great value in vanilla as it can help fruit and naturally sweet ingredients, such as cinnamon,

4 NICRA May 2015

CALL YOUR NICRA SUPPLIER MEMBERS FIRST

http://www.nicra.org

taste sweeter and more flavorful, without the added sugar. Vanilla is also a great ingredient for dairy-free, gluten-free and diabetic-sensitive options.

All in all, vanilla is an outstanding versatile ingredient that can be used on its own or in conjunction with other ingredients to enhance flavor. Whether the recipe calls for Tahitian vanilla to enrich the peach flavor in a frozen yogurt or a Mexican vanilla to smooth out the spiciness in chili-lime Italian ice, there is no question that vanilla is an essential ingredient to the frozen dessert industry that proves its worth, time and time again.

KATHY CUFF, THE KEN BLANCHARD COMPANIES, TO SPEAK AT NICRA CONVENTION

Kathleen Riley Cuff is an energetic, motivational speaker. The enthusiasm and humor she brings to every presentation is complemented by her sincere, positive attitude and commitment to meeting the specific needs of each audience. Kathy is well versed in a variety of topics, including leadership, customer service, empowerment, team building and individual excellence. In 1987 Kathy joined The Ken Blanchard Companies® working closely with Dr. Ken Blanchard as his events manager. Today, she is a senior consulting partner and popular keynote speaker, as well as a coauthor of Blanchard’s Legendary Service® program. Kathy works with Blanchard clients conducting on-site training and consulting services, as well as adding much value to corporate events with her sizzling, not-to-be missed keynote presentations. Prior to joining Blanchard, Kathy worked in the political arena in Washington, D.C., at arranging media events for members of the Cabinet, United States Congress and other prominent officials. Kathy holds a bachelor of arts degree in communications from San Diego State University and has completed numerous professional development courses.

NEW ACTIVE MEMBERS

Beachside Scoops, LLC225 N. Whittaker, #1New Buffalo, MI 49117269/231-5186www.beachsidescoops.comDouglas RochDD, YD

BoJo’s Creamery1412 Racoon Rd.Austintown, OH 44515330/270-3332www.bojoscreamery.weebly.comRobert McAllisterDD

Susanne LillisP. O. Box 841Rangeley, ME 04970207/670-8697tom.suelillis@me.comFD

Millies Ice Cream Stand @Malerba’s Golf Range650 New London Tpke.Norwich, CT 06360860/886-4215Julie MalerbaDD

Red Rhino Gelato, LLC4270 Tamiami Trail, East, #18-19Naples, FL 34112239/641-0106Linda StevensDD, GG, II

Scoops & Bowls3602 E. Tremont Ave., Suite CBronx, NY 10465718/684-1655Fax: 347/402-7635Marie AngeliFD, YD, SS, GG, II

Make Your Plans Now to AttendNICRA’s 82nd Annual

Convention & Trade ShowNovember 3-5, 2015

Hilton Bayfront HotelSt. Petersburg, Florida

6 NICRA May 2015http://www.nicra.org

SUPPLIER MEMBER SPOTLIGHT

THE STATE OF DAIRY 2015

by Hank SweeneyClassic Mix Partners

The warm temperatures of spring are a welcomed sign for those of us north of the Mason Dixon line and especially for the folks up in New England who definitely had a hard winter this year. The sun is shining, the birds are chirping a sure sign that spring has sprung and ice cream season has finally arrived.

And with the arrival of ice cream season comes the age old question that has been asked for generations, “How much is my dairy mix going to cost this year?” My answer to that question has not changed in over 16 years in the business. “I can tell you for certain it will be different than last year!” Every year is truly a new year with its own challenges and opportunities.

In 2014 we saw new record average US All-Milk price for farm milk of $25.70 per hundred weight. The previous record was $22.10. The net result was a windfall for US dairy farmers. Several factors played out to create the record high prices. Those factors included high demand for US dairy, especially from China, provided for record exports. The drought in Texas and in the western states limited growth of dairy production. High beef pricing over the last 2 years helped in aggressive culling of dairy herds.

Since 2014 mix pricing set all-time record highs in most of the country. Let’s take a look at what is going on in the world today that would affect dairy markets and therefore the price of mix. US dairy has become too expensive to export for most of the world with the strengthening of the US dollar, therefore creating a large drop in exports for 2015.

The drought in Texas has improved but California has gotten worse. Milk production is anticipated and growth is still at 1% to 2%. High beef prices have continued giving farmers an opportunity to cull as milk prices fall. The EU has lifted its production and export restrictions allowing EU members to take advantage of world demand as well as the weak euro. Commodity pricing started its decline at the end of 2014 and is anticipated to continue to slide over the course of 2015.

In the world of ice cream mix, there are two main dairy components that drive pricing up or down, fat (cream) and dairy solids. Fat (cream), or butter fat as it is called, can be directly tied to the commodity price of butter in the commodity markets. In 2014 the high for butter reached $2.85 per pound at the end of August as the American consumer rediscovered butter, since margarine was deemed less healthy in several studies. As I sit and type today in

early April 2015 the price of butter stands at $1.74. How that decrease impacts the cost of your product is quite simple. The higher the price of butter, will equate to a greater increase in the price of high fat mixes. For example a 10% mix will increase less than a 12% which will increase less than a 14% and so on. Conversely a decrease in butter price will decrease in the reverse order and the cost of higher fat mixes will decrease more than a lower fat. Now what does that mean for mix pricing? It should mean about a 15% to 25% decrease in the cost of your mix depending on what butterfat mix you purchase.

Dairy solids (milk solids non-fat) pricing can be correlated to the pricing of NDM (no-fat dry milk) powder on the commodity markets as well. In 2014 NDM hit a high of $2.09 per pound in March of 2014 as exports to China kicked into high gear. April 2015 shows a big drop coming in at $ 0.96 for that same pound of solids. NDM can affect the price of both high and lower-fat soft serve and gelato mixes since the composition of both mixes contain roughly the same amounts, typically 8% to 10% MSNF depending on the recipe. Another source of MSNF is whey, which has its own pricing structure, traditionally much lower than NDM. Whey usually does not make up more than 20% of the total MSNF.

So what does all of that mean? In my opinion the price of dairy, which is already down over 20% from last years highs will remain lower for 2015 and not drastically decline until potentially the end of 2015. However the opinions of many dairy economists at the beginning of 2015 was for dairy markets to crash, up to 35% to 40%, over the course of the year. That crash seems less likely as we enter the 2nd quarter of the year, it’s more like running out of gas. Although the phrase “The only thing consistent in dairy is the inconsistency” is an apt description for what takes place every year in the wonderful world of dairy.

BUTTER PRICES

March 27, 2015 – Grade AA Butter finished at $1.7525. The weekly average was $1.6995 (2014 price was $1.9700)

April 2, 2015 - Grade AA Butter finished at $1.7400. The weekly average was $1.759375. (2014 price was $1.9870)

April 10, 2015 – Grade AA Butter finished at $1.7525. The weekly average was $1.7470. (2014 price was $1.9700)

April 17, 2015 - Grade AA Butter finished at $1.8075. The weekly average was $1.7745. (2014 price was $1.9025)

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.

7NICRA May2015

NOMINATIONS BEING ACCEPTED FOR BOARD OF DIRECTORS

Do you possess these qualifications? Or do you know a fel-low NICRA member who possesses these qualifications? • A strong commitment and dedication to furthering the NICRA organization• The capability to work well with other ice cream industry leaders• The ability to commit the time and effort to serve NICRA and its members• A willingness to share and a desire to make a difference

The Board of Directors has several positions available. The Nominating Committee is asking each one of you to identify yourself or someone you think would make a positive con-tribution to the association, the NICRA members and the ice cream industry. Board Members are elected for a 3-year term. According to the By Laws of the Association, candidates for the Board should be current Active or Supplier Mem-bers for at least five years and have attended three of the last five Annual Meetings.

Although these positions are voluntary, it is important for you to know that the Board of Directors is a working committee. Board Members are expected to attend two meetings each year, in addition to other duties.

During the convention there are meetings each morning to make sure the convention is running smoothly. As a Board Member, you will be asked to serve on different committees, give seminars at the annual convention and help plan and run the annual convention. There is a commitment of time as well as a financial commitment. Committee members are also expected to book their rooms in the convention’s headquar-ter hotel and partake in the meals during the convention to further network with members.

The deadline for nominations is June 30, 2015. Once we have received the nominations, each person who has been nominated and meets the criteria established in the By Laws of the Association will receive a phone call from members of the nominating committee to determine his or her level of commitment to the association, their business and their com-munity. This will enable the Nominating Committee to chose the best possible candidates for the positions available.

Dedicated volunteers are the lifeblood of NICRA. The re-wards of volunteering are many. Networking and establishing long term business relationships and lifetime friendships with your peers are a few of the many benefits past and current volunteers enjoy.

Please call the NICRA office at 866-303-6960; or fax your nomination to (847) 301-8402; or e-mail your nomination to info@nicra.org; or mail it to 1028 West Devon Avenue, Elk Grove Village, IL 60007 by June 30, 2015. Thank you.

8 NICRA May 2015http://www.nicra.org

5 SURPRISING STRATEGIES TO INCREASE BUSINESS PRODUCTIVITY AND PROFITABILITY

Counterintuitive strategies to help business managers and owners reimagine their company with more meaning, pur-pose and urgency

In today’s cut-throat business climate, the pressure to gener-ate profits quickly is often unrelenting and intense. From ac-commodating anxious shareholders and contending with new competitors that seemingly surface by the hour to providing good service to a large customer base and maintaining rela-tionships with vendors and business partners, the daily grind is complex. And, to do all of this efficiently, effectively and expertly can be daunting to say the least.

Maximizing both productivity and profitability in a business often takes out-of-the box thinking. But, don’t stop there! It’s also wise to go a step further and think “against the grain;” to look at issues and approaches through a different “lens” and from a different angle—even one that is counterintuitive or contradictory. The wisdom this can reveal can rapidly take a business to new heights. With this in mind, consider these 5 surprising success strategies based on common career and organizational views held by many business managers and owners:

‘Quitting’ Can Be A Good Thing In his book, The Dip, popular author Seth Godin says that we need to quit the wrong stuff to do the right stuff. In other words, people often see letting go as something bad, but corporations, solvent governments, and the best-of-the-best among the financially savvy quit all the time. In other words, they remain solvent because they refuse to lose all of their money on a bad investment. They quit to cut their losses.

Even with government, deficit spending can never sustain itself. In hard times the Mayors, Governors, and corporate executives that are the most savvy force the elimination of programs in order to regain fiscal health. If you’re headed for disaster and know it, it’s time to bail—there’s no shame in doing so. The embarrassment comes from spinning your wheels endlessly for the sake, the sheer principle, of trying to finish what you started. Be smart and calculating and when it’s finally time to quit….QUIT!

Superheroes Are Their Own Enemy When the going gets tough, and rest assured it will, it may be time to lighten the load—don’t be reluctant to make difficult cuts. Too many managers and entrepreneurs have a super-hero complex, often taking on far more than they can handle, both as a business professional and even in their personal lives. Delegating or even shutting down select initiatives and programs may be just what’s required to avoid a big picture catastrophe.

In business, there is a practice known as “lean operation”—the proverbial process of “throwing things overboard”

that slow a business operation down. In nearly every busi-ness, there are processes or personnel that are not optimal. They are “heavy” and sometimes dead weight, and if you ever endure a financial storm, they may sink the ship. This “weighted tackle” of financial liability takes many forms, including outdated technology, inefficient manual processes, failing marketing campaigns, and unproductive staffers. All can threaten the entire business during a tempest. Lightening your load rids you of those obstacles that weigh a business down, and makes business process much easier to manage.

Clarity Trumps Cash Quite simply, those who have purpose work more produc-tively and become more profitable. In other words, clarity of vision spurs production. Having passion for what you do is still a popular mantra but, realistically and practically speaking, most people’s passions have little or nothing to do with their business. In an age where we’re told to transform our passions into lucrative careers, it’s no wonder so much of today’s workforce suffers from discontent and endless job hopping. Rather, among the most important factors involved in earning sustained profits is simply knowing the meaning of the work being conducted.

What are you doing it for, and what is the significance to you both professionally and personally? The best business mindset acknowledges that no matter what industry you’re in, clarity breeds conviction and conviction spurs success. Once you’re focused on the substance of the work and the way in which it’s executed, money is sure to come. However, focus-ing solely on money-minded objectives is a driver for failure because, in the end, money is nothing more than a by-product of the overarching purpose you’re trying to achieve. The real payoff is the quality of your production output, the way you go about achieving it, and the resultant benefits to those you serve.

Giving Is The New ReceivingWealth building should not be a self-serving goal. Some have said that money can be the root of all evil, however; the actual quote is “the love of money is the root of all evil.” In fact money can be the root of a lot of good-doing. For many, a strong business venture may be the path to helping those with less resources and more need.

Today’s philanthropists are as diverse and unique as the causes they support. Many approach charitable causes with the same drive and commitment they apply to building their businesses. Some take it a step further and establish their own purposeful charities that can be more effective and helpful than some of the more traditional non-for-profits in existence. Of course, businesses gain tax-related and other less altruistic benefits from philanthropic work, but that does not negate the powerful and positive societal impact of the effort.

Sharing Wealth Makes You RicherSince the recession that gripped the nation in recent years, there has been a lot of light shed on the great disparity of wealth among Americans. The “Occupy Wall Street” protests reflect just a small amount of those people who feel disadvan-

9NICRA May2015

taged by the financial upper class. Many people view money and success as if there is a limited quantity of both. Rest assured there is enough to go around. Indeed, wealth doesn’t have to be something that everyone feels the need to compete for, but rather shared and “paid forward” for the greater good.

When you focus on multiplying the amount of wealth as opposed to dividing it, you may be extremely surprised how well this mindset can work in favor of your own growth and gain—financial, emotional, spiritual, social and otherwise.

Each year, over 500,000 small businesses close their doors in the United States. Those that do succeed have a plan that not only details strengths and opportunities, but also weak-nesses and threats. Bearing the perspectives above in mind will improve the chance for success as a profitable, socially conscious business that benefits the greater good.

Professional Risk Solutions’ CEO De’Andre Salter, author of “7 Wealth Building Secrets: Your Guide to Money and Mean-ing,” is a dynamic business expert who has helped countless aspiring entrepreneurs build wealth to unlock new opportuni-ties and influence society. He may be reached online at www.DeAndreSalter.com.

DINGMAN’S DAIRY LAUNCHES NEW ICE CREAM MIXDingman’s Dairy, a full line ice cream and ingredient dis-tributor located in Paterson, New Jersey, launched their new ice cream mix Long Valley Fresh in February 2015, at their annual ice cream show.

Long Valley Fresh is a high quality ice cream mix made in Pennsylvania, it is Kosher, rBST Free and Gluten Free.

Dingman’s Dairy spent over a year developing Long Val-ley Fresh to insure the quality that ice cream store owners deserve and expect. Long Valley Fresh mix comes in 10% vanilla and chocolate, 12% plain and chocolate, 14% and 16% plain.

Dingman’s Dairy distributes on their own trucks throughout Northern and Central New Jersey, Eastern Pennsylvania, Or-ange, Rockland and Sullivan Counties in New York, as well as New York metro and most of Long Island.

For more information about Long Valley Fresh please call Dingman’s Dairy at 800-958-6838 or send an e-mail to:info@dingmansdairy.biz

Make Your Plans Now to AttendNICRA’s 82nd Annual

Convention & Trade ShowNovember 3-5, 2015

Hilton Bayfront HotelSt. Petersburg, Florida

10 NICRA May 2015

CALL YOUR NICRA SUPPLIER MEMBERS FIRST

http://www.nicra.org

5 ESSENTIAL BUILDING BLOCKS FOR A THRIVING WORK CULTURE

It’s All Premised on Having the Right Players, Says ‘Coolest Young Entrepreneur’

What makes a successful business thrive? That’s what eight out of 10 new entrepreneurs would like to know, because their businesses fail within the first 18 months, according to Bloomberg.

Adam Witty has managed to turn plenty of heads in the business community as founder and CEO of Advantage Media Group, (http://advantagefamily.com/), an international publisher of business, self-improvement, and professional development books and online learning.

Witty, who was selected for INC Magazine’s 30 Under 30 list of “America’s coolest young entrepreneurs” in 2011, says creating the right environment is crucial for success. The magazine also featured his company in their top 500|5000 list of the Fastest Growing Private Companies in America for 2012 and 2013, when the company ranked No. 42 in Media and No. 36 for Top 100 South Carolina Companies.

“You don’t have to be a business guru to recognize when a business is firing on all cylinders, that everyone is putting their skills to maximum use, working together, and actually having a good time. How to create that chemistry – that’s the question,” says Witty, the author of five books and an in-demand speaker and consultant on marketing, business devel-opment, media and publishing, and entrepreneurship topics.

“Of course, you need folks with the right qualifications who are willing to bring their A-game every day – that’s crucial. But there are also character traits to look for: a positive, can-do attitude, for instance. If a person doesn’t fit in the mix, not only will he or she be less likely to bring their best, they can also compromise everyone else’s game.”

Witty talks about what it takes to get that hum every CEO wants, both in the office and in one’s respective industry.

Staff your team with A-players; they’re worth the waitAn A-player is someone who brings all of the necessary qualifications to the table – perhaps more than you were expecting – and that something extra as a human being. Of course, that isn’t always readily apparent during a 45-minute interview; it can take time to see the true colors of a talented individual to come through. This speaks to the importance of having an intuitive hiring manager, “which may be a small business’s CEO,” Witty adds. Also, it’s important to have A-players who put the team first, who have helped Advantage Media Group earn a spot on the Best Places to Work in South Carolina list for 2013 and 2014. Egomaniacs who cannot col-laborate can grind productivity to a screeching halt.

The importance of having fun“Having fun not only helps your team do well, it’s a sign that you’re doing things right,” Witty says. “Where fun and work meet is the understanding from employees that they’re making a difference. You want a team of individuals who are motivated by the ‘why’ of what they do.” Fun at work means having energy and enthusiasm while tending to the tasks at hand. Make employees, and clients, your extended familyA family environment significantly facilitates a team mental-ity, especially for those quiet geniuses who like to keep to themselves because they’re shy. But why stop there? Extend the love to clients, suppliers and other crucial components of the business. Without these folks, your business couldn’t survive.

Direction: understanding the “why;” encourage differ-ence makers“Our team members are driven by the ‘why’ of what we do,” Witty says. “The right content in the right person’s hands at the right time can change the world forever. We believe in sharing stories, passion and knowledge to guide and help oth-ers learn and grow.”

Commit to lifelong learningSeek to uncover and promote the leader in every one on your team by encouraging all members to follow a path of person-al and professional development. With increased knowledge, experiences and skills, people lead to a more fulfilled life, which can profit everyone within a working environment.

About Adam WittyAdam Witty is the founder and CEO of Advantage Me-dia Group, (http://advantagefamily.com/), an international publisher of business, self-improvement and professional development books and online learning. He has worked with hundreds of entrepreneurs, business leaders and profession-als to help them write, publish, market and monetize books to grow their business. Witty has been featured on ABC and Fox, and was selected for INC Magazine’s 30 Under 30 list of “America’s coolest young entrepreneurs” in 2011.

Make Your Plans Now to AttendNICRA’s 82nd Annual

Convention & Trade ShowNovember 3-5, 2015

Hilton Bayfront HotelSt. Petersburg, Florida

11NICRA May2015

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: lynda@nationaldipper.com

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

®

®

Subscribe to

CAPANNARI ICE CREAM NAMED BLUE RIBBON SMALL BUSINESS

Capannari Ice Cream of Mount Prospect, Ill. is the winner in The U.S. Chamber of Commerce annual Blue Ribbon Small Business Awards, a program that recognizes companies for their success and innovation and for their contributions to economic growth and free enterprise. Capannari’s was named one of 100 finalists for the Small Business of the Year Award, selected from a record number of applicants from communi-ties across the nation for demonstrating exceptional business practices in areas including strategic planning, employee development, community involvement and customer service. “We are thrilled to be a Blue Ribbon Small Business,” said co-owner Katie Dolan Dix. “This honor stands out for us because we are being recognized for how well we run our business.” Capannari Ice Cream is a purveyor of high quality, super premium, homemade small batch ice cream, produced on site at its retail location in Mount Prospect. Capannari’s is now in the running for the Dream Big Small Business of the Year Award, to be awarded in June at the U.S. Chamber America’s Small Business Summit in Washington, D.C. Capannari Ice Cream opened in 2001 and is located in the historic Moehling General Store Building at 10 S. Pine St. in Mount Prospect. It is a family owned and operated business, owned by sisters Katie Dolan Dix and Meg Capannari and

their husbands Ken Dix and Jim Capannari. The idea for the business stemmed from the owners realization that there was no destination for families in Mount Prospect, the community where they lived and grew up.

STOELTING FOODSERVICE NAMES GREG STAK TO LEAD SALES

Stoelting Foodservice, a division of The Vollrath Company and manufacturer of frozen dessert equipment, announced it has appointed industry veteran Greg Stak to lead the com-pany’s sales operations. For the last eight years, Stak served as regional sales manager for the Eastern region of The Vollrath Company, a manufac-turer of foodservice small wares and equipment that acquired Stoelting in 2012. “We are fortunate to have someone with a proven track record for managing and growing some of Voll-rath’s largest customers in a position to drive Stoelting sales operations, particularly with the growth opportunities we see ahead,” said Stoelting’s General Manager Rick Koehl. “His excellent record with customer relations, problem resolution and customer development is key to crafting Stoelting as a significant player in the frozen dessert market.” Stak is a graduate of The University of Dayton, is ServSafe®

certified and holds a Certified Foodservice Professional (CFSP) Level 1 certification. Stak has also served on various North American Association of Food Equipment Manufac-turers (NAFEM) Committees. Stak and his family reside in Branford, Conn.

12 NICRA May 2015http://www.nicra.org

2015 NICRA OFFICERSPresidentCarl Chaney, Chaney’s Dairy Barn, Bowling Green, KYPresident Elect Jim Oden, Debbie’s Soft Serve, Smithsburg, MDVice PresidentNeil McWilliams, Spring Dipper, Mammoth Spring, ARSecretary/TreasurerJill Curran, Kimball Farm, Westford, MASecretary/Treasurer ElectDavid Deadman, Chocolate Shoppe Ice Cream, Madison, WIImmediate Past PresidentNanette Frey, Frey’s Tasty Treat, Inc., E. Amherst, NYExecutive DirectorLynda Utterback, Elk Grove Village, IL

Terms Ending Annual Meeting 2015Cliff Freund, Cliff’s Dairy Maid, Ledgewood, NJVince Girodano, Sno Top, Manlius, NYBob Hearn, Hearn’s Ice Cream, St. Marys, ON, CanadaJuergen Kloo, Joy Cone Co., Hermitage, PA

Terms Ending Annual Meeting 2016Jim Brown, Penn State University, University Park, PAMary Leopold, Leopold’s Ice Cream, Savannah, GAJim Marmion, Advanced Gourmet Equip., Greensboro, NCJeff Shain, Shain’s of Maine, Sandford, MEDirk White, The Alaskan Creamery, Sitka, AK

Terms Ending Annual Meeting 2017Valerie Hoffman, Yummies, Warsaw, NY Kelly Larson, Sweet Temptations, Grand Haven, MIJohnny McGregor, Clemson University, Clemson, SC Stan Sitton, Green Mountain Flavors, Oswego, ILGeorge Xouris, The Freezing Pointe, Morrisville, NC

2015 SUPPLIER OFFICERSPresidentHank Sweeney, Classic Mix Partners, Neenah, WIVice PresidentLisa Gallagher, ConAgra Foods, Naperville, ILSecretary/TreasurerGeorge Dunlap, C. Nelson Mfg. Oak Harbor, OHChairmanAndrew Jones, Lloyds of Pennsylvania, Exton, PA

COMMITTEES AND COMMITTEE CHAIRMANExecutive CommitteeCarl Chaney, Chaney’s Dairy Barn, Bowling Green, KYNominating CommitteeNanette Frey, Frey’s Tasty Treat, Inc., E. Amherst, NYConvention CommitteeJim Oden, Debbie’s Soft Serve, Smithsburg, MDMembership CommitteeNeil McWilliams, Spring Dipper, Mammoth Spring, AR

Ice Cream Clinic CommitteeMark LeichtmanScholarship CommitteeCliff Freund, Cliff’s Dairy Maid, Ledgewood, NJ

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: 847/301-8402Neil McWilliams, Chairman Publications CommitteeLynda Utterback, Editor©2015 National Ice Cream Retailers AssociationVol. 36, No. 5

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 info@nicra.org requesting the information.

IMPORTANT NOTE: Please “LIKE” us on Facebook using your personal Facebook page not your business Facebook page, in order to receive our comments in your News Feed. We post comments twice a week.