National Ice Cream Retailers Association

JUNE 2015 - $25.00

IN THIS ISSUE Building a Neighborhood Store by Sarah Moore..............................................................1 New Active Members.......................................................2 Supplier Member Spotlight by Jessica Melone Snyder.............................................4 Here We Grow Again.......................................................5 2015 NICRA Seminar Schedule......................................6 Butter Prices....................................................................9 5 Keys to Developing Personal Power by Lynda Chervil........................................................10 New Supplier Member...................................................11 2015 Officers, Board Members, Supplier Officers........12

SUPPLIER MEMBER SPOTLIGHT

BUILDING A NEIGHBORHOOD STORE

by Sarah MooreChocolate Shoppe Ice Cream Co., Inc.

One of the biggest struggles of ice cream shops everywhere is visibility and awareness. Getting your name out and making your potential customers aware that you exist. We at Chocolate Shoppe Ice Cream are always trying to find ways to get our product and our name out into the community in order to make sure that everyone knows who we are. This way when they are at home discussing where they’d like to go for their nightly treat, we’re the first name that they think of. We believe strongly in the quality of our product and know that as long as we can get people to try it, we can hook them in! In order to hook them in though, we have to find ways to maximize our visibility in the community and get the customers in the door. By becoming a large presence in your community and providing your customers with a home away from home, you can make your store a staple of the community where people know to expect high quality service and products.

We have found that especially at this time of year almost every school, church and other non-profit organization is planning some sort of ice cream social for a spring / summer gathering. Whenever we receive a phone call asking if we can help out with an upcoming non-profit event, we are eager to jump in. We offer any non-profit organization 50% off of our wholesale ice cream price and provide our logo dishes, spoons and logo napkins at no charge. We are able to cover some of these costs with this fee, yet the organization is getting the ice cream at an extremely reasonable cost and free supplies. Every person who goes to the event will have the opportunity to try our product as well as see our logo. And, if you’ve seen us at any trade show or out and about, you should know, we are definitely about getting our logo out there! We are able to have thousands of people try our product for a very low cost and have the opportunity to turn them into brand supporters by supporting their favorite cause.

Along with being asked for product donations, we also receive many requests for coupons or financial donations. Our policy is to ALWAYS provide product coupons when someone asks. Just note that as it starts getting around town that you’re willing to help, your coupons will start flying out the door! We receive daily requests for coupons and give out thousands over the course of the year but we have factored this product cost into our budget. It is our way of advertising while also being able to support some really great causes. Financial donations can be a very good advertising opportunity for some businesses, but you don’t get the customers walking in the door of your shop. It is highly unlikely that a person who has a free ice cream coupon will come to an ice cream shop alone. One free ice cream cone coupon can bring in a family of four. Get them in the door and then it’s all up to you and your employees to provide a great experience to have them coming back for more.

So I know as I go through all of these options, it seems as though I am just suggesting giving your store away out of hope that these people will return again as paying customers. There are other ways however to get the attention of potential customers while also making a profit. Neighborhood festivals are a great way of getting your name out to a new audience while also making a bit of extra money. By

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involving yourself in the festivals and becoming present, people notice and will become aware of your brand. We do approximately 15 festivals over the course of the summer and have found that we are able to introduce our product to people that may not have ever made it in our stores. Most of these festivals also have some sort of charitable background which allows you to again show your support for your neighborhood. From symphonies to artistic performances to ‘80s rock, each festival brings a whole new crop of people for you to introduce yourself to while also allowing you to enjoy some of why you have your store where you do! Scoop some ice cream, socialize with the community and listen to some music. Not a bad way to promote your store!

We are in an age where the competitive edge can be found not only with your product but also with your service and presence. Luckily for all of us, buying local has become much more of a priority for more and more people. Making yourself present in your community will show your customers that you don’t just care about making a profit, but that you care about their wellbeing as well. Your business becomes a part of each customer’s favorite events and you become ingrained in their mind as the company who is always willing to throw something in for their favorite cause. Showing the dedication to them will make them dedicated to you in the long run. By being a company that your

community respects and appreciates, the nightly debate of where to go for ice cream is no longer a debate. It’s a given they’re coming to your store.

NEW ACTIVE MEMBERS

Bayard Pharmacy 202 W. Loockerman St.Dover, DE 19904302/526-4832www.bayardrx.com Jenny MabusErik MabusDD

Boulineaus, Inc.212 Sea Mountain Hwy.P. O. Box 3190North Myrtle Beach, SC 29582843/246-3556Fax: 843/249-8839www.boulineaus.comFrank BoulineauElizabeht BoulineauFD, SS, FC

Buddy’s 1524 Glacier TrailCarpentersville, IL 60110630/659-8105JJ KlinkertFD, SS, GG, FC

Carvel Ice Cream2364 Catasauqua Rd.Bethlehem, Pa 18018610/866-6655Gary DavidheiserGeorgette DavidheiserMP, DD, SS, O

Laurie PenningaJim Penninga8 W. 39th St.Holland, MI 49423616/405-1343FD, O

Wai’anae Ice Cream1413 Nakakai St. Pearl City, HI 96782808/779-8358Rafal StachowskiDD, YD, SS, FC, II, O

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SUPPLIER MEMBER SPOTLIGHT

Jessica Melone SnyderDirector of Business DevelopmentI. Rice & Co., Inc.

The competitive set for the frozen dessert industry has expanded its reach over the past five to seven years – this is something no one can deny. Where ice cream shops were once simply competing with other ice cream shops, it has now become a competition for consumers whose attention could be drawn to any number of venues – fast food and quick serve restaurants, coffee shops, and even convenience stores are getting a larger piece of the frozen dessert pie. And let’s not forget frozen yogurt shops that may or may not have paved the way for other better-for-you options in the snacking sector, such as smoothie and juice shops. Our beloved frozen dessert has surpassed being just a dessert option and now is a snack or maybe even at times considered a meal replacement. Herein lies where and why we see the key trends developing for the industry, as we evolve to drive traffic and frequency of purchases in both retail and restaurants.

We continue as an industry to question what trends are there to create the excitement you need to bring in new customers, as well as engage your current set of guests. We look to find the balance between staying loyal to guests versus getting new flavor-seeking guests– the traditionalist and the millennial. (Let’s be honest, with the millennial accounting for an estimated $90 billion share of the food service industry, the group, quite frankly, deserves a little attention on your menu.)

Ultimately, you have to find the sweet spot in your menu to do a little bit of both. You have two questions at mind: (1) how do I get the attention of new guests and (2) how do I get my current guests to come back again or more often? We see various trends in the industry allowing us to do just that, including cross-category flavor adaptation, creating premium flavors and products, and allowing for customization of their favorite flavors in a variety of applications.

A cross-category flavor is one that takes the flavor of one food and adapts to another platform – whether a popular beverage flavor taking on a new application, such as Pina Colada as a frozen yogurt flavor, red velvet cake as an ice cream (or anything-under-the-sun) flavor, or, similarly, the recent launch at Baskin Robbins: Bananas Foster ice cream. By introducing a familiar flavor profile into a frozen dessert that your guests understand, you break down one of those barriers for them to try something new, or at least something different. Make it a limited time offer, let them know the few weeks it would be available, and encourage them to get into

your store for this “window of opportunity” flavor. If it’s successful, keep it on the menu longer, or consider returning it to your line-up to get a burst of excitement a few months or even a year later (think of the beloved Shamrock Shake!).

This type of flavor application appeals to both the traditionalist and the millennial – it’s new and exciting enough for a flavor seeker, but comfortable enough for the traditional guest that doesn’t like anything too out of the ordinary. Key trends within this category of flavors range from indulgent desserts, such as Crème Brulee, to beverages, like Mojito and Arnold Palmer, and, of course, the candy category that applies well in both ice cream and frozen beverage – including launches in recent years by some of the largest chains in both the quick serve and limited service restaurant sector.

If your customers tend to be purists, you may need to push the creativity in a different direction – by including a premium line of products or simply a premium line of flavors. With small batch ice cream producers popping up in main stream markets, and growth in the better-for-you category, specialty or locally sourced ingredients are not a foreign concept to many consumers. You may simply call out the source of vanilla, chocolate, or fruit in a flavor. Or you could simply enhance a current group of offerings by turning up the flavor for a richer taste. Are you adding an indulgent flavor profile? Think Madagascar Vanilla Bean with Salted Caramel Ripple. By enhancing your tried and true vanilla with an extra pop of flavor plus an indulgent swirl of salty caramel goodness, bringing in one new SKU but adding endless possibilities.

Another approach is to limit the number of ingredients in a group of flavors or products. There is a great deal of quality perception associated with fewer ingredients overall, as well as names of ingredients that people can actually pronounce! If you have the equipment and the space, you could add two to three flavors of a “clean label” offering, whether it be ice cream, sorbets, or even smoothies. Not only could you potentially charge a premium price and raise your check average, but you could be speaking to a new customer – the one that is limiting visits because they don’t feel it’s good for them, even if it is low fat or low calorie.

Start off keeping your ingredients and flavors simple, because it’s no surprise premium ingredients often come with a premium price tag. Therefore, consider pricing slightly higher to keep your profitability in line, but not so much that you are deterring repeat visits.

In the food service world of having something for everyone, like a healthy frozen dessert (often seen as an oxymoron), we also live in a world of getting exactly what you want when you want it. Thank you, Starbucks. But here you can take a page from the Starbuck’s book and use it to your advantage – allowing a guest to customize their treat. They pick a flavor

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and then they pick how they want to eat it and what they want to do to it – especially when they want to sip it!

Milkshakes and frozen beverages have been on the forefront of menu trend watchers for the last few years. The reasons are obvious – it’s portable, it’s highly profitable, it can be seen as a treat or a snack, and they allow for variety and customization. These beverages/treats layer ingredients you already have on hand, blending any variety of flavors and toppings – including that new salted caramel variegate, and now you have brought a theme (ice cream, sundaes, and shakes) to your menu for that limited time offer. Your loyal guest could have one a day (okay, maybe one a week)!

Still not sure where to look for inspiration? And how do you know where to pull the trends that could apply to your menu? The answer is everywhere. Read trade publications, lifestyle magazines, and blogs daily. Peruse all types of restaurant menus every day and check out their social media accounts as well. Go to the grocery store or online shop, buying new flavors and brands of ice cream at the grocery store, take pictures of menus when you’re out with friends and family, get thinking on how a flavor or recipe could translate into your own format. And most importantly, have fun! (I myself wrote this article with the help of a pint of Butter Pecan ice cream. No, really, I did.)

HERE WE GROW AGAIN

Handel’s Homemade Ice Cream & Yogurt since 1945 is proud to announce the opening of their newest location in Hermitage, Pennsylvania. This franchise location is owned and operated by the father and sun team of James and Marc Jakubovic. The Jakubovic’s are from the local area and grew up on Handel’s Ice Cream as kids. The store’s address is 550 South Hermitage Rd., Hermitage, PA 16148. Handel’s can be found adjacent to Kohl’s Department Store.

As Handel’s celebrates its 70th Anniversary, it only seems fitting that the newest store would be in the same town that is home to the Joy Cone Company. Joy Cone exclusively supplies cones to all Handel’s locations from coast to coast.

The Hermitage location opened Wednesday, May 13th and comes on the heels of Handel’s first Las Vegas store opening. Hermitage brings the chain’s total to 38 locations from Los Angeles to Virginia Beach.

Handel’s corporate office is located in Youngstown, Ohio. Handel’s is a family business owned and operated by Leonard Fisher of Youngstown, Ohio.

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NICRA 82ND ANNUAL MEETING NOVEMBER 3-5, 2015 HILTON BAYFRONT HOTELST. PETERSBURG, FLORIDA

Increasing Your Opportunity for Profit: NICRA Monday, November 2, 2015 9:00 AM – 3:00 PM Golf TournamentServSafe Training Course Tuesday, November 3, 2015 7:00 AM – Noon Board of Directors Meeting Noon – 5:00 PM Open Registration Noon – 5:00 PM Suppliers Setup Exhibits 1:15 PM – 5:30 PM Convention Kick Off Program 1:15 PM - 2:00 PM Starting Your New Store David Deadman, Chocolate Shoppe Ice Cream Co.

2:00 PM - 2:45 PM Cost of New Store 2:45 PM – 3:00 PM Break 3:00 PM - 3:30 PM Store Design and Layout Jim Marmion, Advanced Gourmet 3:30 PM – 4:15 PM Starting Your Next Store 4:15 PM - 4:30 PM Break 4:30 PM – 5:00 PM First Timers Meeting 5:00 PM - 5:30 PM Question & Answers

5:30 PM – 6:00 PMMeet & Greet the NICRA Board of Directors

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6:30 PM - 7:00 PM Welcome Reception & Cash Bar Meet NICRA Past Presidents 7:00 PM - 8:15 PM Welcome Dinner (Ticket Required) 8:30 PM - 10:00 PM Your Best New Flavor Contest Exhibits Open - Cash Bar

Wednesday, November 4, 2015 7:30 AM - 4:00 PM Registration Open 8:00 AM - 8:45 AM Opening Breakfast (Ticket Required) Welcome & Opening Remarks Win NICRA Bucks 8:45 AM – 9:00 AM Character Speaker 9:00 AM - 10:30 AM Keynote Speaker Kathy Cuff, The Ken Blanchard Co. Moderator: Jim Oden, Debbie’s Soft Serve 10:30 AM - 5:00 PM Exhibits Open Trade Show Day 10:35 AM - 11:55 AM Coffee Break Visit Supplier Exhibit Room

10:45 AM – 11:15 AMDemonstration in Exhibit Room 11:45 AM - 12:30 PM Luncheon (Ticket Required)

12:30 PM – 1:30 PMAllergen Certification 1:30 PM – 1:45 PM Iron Scoop Contest 2:00 PM – 3:00 PM Concurrent SessionsPortion ControlSocial MediaHiring the Right People

3:05 PM - 3:20 PM Coffee Break

3:20 PM 4:20 PM Concurrent Sessions Building Employee Handbook Jill Curran, Kimball FarmConstant ContactExcitement Key to Success Allison Hopkins, Hopkins Farm 4:30 PM - 5:30 PM Concurrent SessionKnow Your LiabilitiesPOS SystemsEquipment Needs 6:00 PM – 9:00 PM Party in Exhibit Room with FREE Hors d’oeuvres & Carving Stations Silent & Live Auction to Benefit Bryce Thomson Scholarship Fund

Thursday, November 5, 2015 8:00 AM – 3:00 PM Convention Registration 8:00 AM – 8:30 AM Continental Breakfast 8:45 AM - 10:15 AM Concurrent SessionsA Business Plan for SuccessCustomer ServiceStore Promotions 9:00 AM – 10:30 AM Supplier Meeting in Exhibit Room 10:30 AM – 3:45 PM Exhibit Hours 10:30 AM - 10:45 AM Coffee Break 10:45 AM - 11:55 AM Concurrent SessionWholesalingNoveltiesMarketingIce Cream Clinic Dr. Tonya Schoenfuss Noon - 12:45 PM Luncheon (Ticket Required) 12:45 PM - 1:10 PM Speed Dating for Profits

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1:20 PM - 2:00 PM Ice Cream Clinic 2:15 PM - 3:15 PM Concurrent SessionsCake DecoratingUpselling for ProfitsCatering 3:15 PM - 3:45 PM Coffee Break 3:45 PM - 5:00 PM Concurrent SessionSpeed Dating for ProfitsSeminar #2Seminar #3 6:00 PM – 6:30 PM Cocktail Party 6:30 PM – 9:00 PM Awards Banquet

Friday, November 6, 20158:30 AM – 2:30 PMTour: Chihuly Museum, Glass Blowing Demo & Lunch PLEASE NOTE: Seminar topics and/or dates and times are subject to change due to the availability of speakers.

BUTTER PRICES

April 24, 2015 – Grade AA Butter finished at $1.8300. The weekly average was $1.8300 (2014 price was $1.8970)

May 1, 2015 - Grade AA Butter finished at $1.8500. The weekly average was $1.8520. (2014 price was $1.9695)

May 8, 2015 – Grade AA Butter finished at $1.9850. The weekly average was $1.8910. (2014 price was $2.1445)

May 15, 2015 - Grade AA Butter finished at $1.9725. The weekly average was $2.0160. (2014 price was $2.1645)

May 22, 2015 - Grade AA Butter finished at $1.8900. The weekly average was $1.9170. (2014 price was $2.1670)

Support prices for butter start at $1.05. Butter prices are reported 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.

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5 KEYS TO DEVELOPING PERSONAL POWER

Working on Emotional Intelligence Skills Can Open the Door to Achievement

by Lynda Chervil

Personal power is a core leadership competency that everyone needs to develop before they can lead others. It has to do with being able to lead yourself.

“Personal power is the ability to achieve what you want,” according to Frederick Mann, a successful entrepreneur and author of The Economic Rape of America. “More than anything else, it is personal power that brings you success and happiness. The biggest barrier to success in almost any endeavor is powerlessness, negativity, helplessness, and inertia. They belong together. The problem is not only our own powerlessness, but also the powerlessness of those around us.”

We can help harness and learn to use our personal power by understanding and working on our Emotional Intelligence (EI) skills.

Not long ago, when I worked in a corporate environment, there was a strong push to incorporate EI into the organization’s leadership training curriculum as an array of skills and characteristics that drive leadership performance.

EI is “the ability to monitor one’s own and others’ feelings and emotions, to discriminate among them and to use this information to guide one’s thinking and actions,” according to psychologists John D. Mayer and Peter Salovey, who co-developed the concept and were two of the three authors of the Emotional Intelligence Test.

My EI training and its practical applications to my work team environment still resonate in my personal life. They became skills that I now methodically apply to current situations in both personal and entrepreneurial pursuits.

There are several EI models, but the one to which I as-cribe is the mixed model introduced by Daniel Goldman, a combination of ability and traits. Here are Goldman’s five main EI constructs, and my views on how each of us can develop them:

1. Self-awareness: the ability to know one’s emotions, strengths, weaknesses, drives, values and goals and recognize their impact on others while using gut feelings to guide decisions.

In order to become self-aware, you need to conduct an honest self-assessment to determine your strengths and weaknesses,

such as powerlessness and inertia, and determine the root causes. You then need to create a plan that will help you overcome your fears, which are barriers to courage and stand between you and your successes.

While I am a big proponent of using my intuition to guide my decisions, whenever it is appropriate, I need to caution that unless your gut feelings are often more right than wrong, you cannot make decisions solely based upon intuition. You need to use a balanced combination of intuition and logic.

2. Self-regulation: involves controlling or redirecting one’s disruptive emotions and impulses and adapting to changing circumstances.

Simply put, you need to exercise self-discipline and know how to control your emotions and be flexible in order to adapt to changing situations. You cannot continue on the same trajectory or keep the same plans when the circumstances or facts have changed. Your plans need to be modified accordingly.

3. Social skills: managing relationships to move people in the desired direction.

Your social skills refer to your interpersonal skills or your ability to relate and connect with people, which can motivate them to deploy discretionary efforts to help you achieve goals that are best accomplished via partnership and collaboration.

Here are some tips for improving your social skills:

a. Pay attention to the feedback of friends and co-workers, good and bad. Train yourself to repeat the behaviors that get positive feedback and work on eliminating those that make people react negatively. b. View constructive criticism as just that. When we become defensive, we don’t hear what can be very helpful feedback. c. Learn to handle conflict and confrontation from a perspective of compassion and caring.

Personal coaching can be very helpful in learning to be more diplomatic in your interactions with others.

4. Empathy - considering other people’s feelings, especially when making decisions.

Some people believe empathy cannot be learned, but I believe just the opposite. Put yourself in the other person’s shoes and try to see situations from their perspective. Might they be feeling fear? Shame? Guilt? How do those emotions make you feel? Understanding and addressing the concerns of others is essential to EI.

Always consider intent versus impact, and how your actions or decisions may affect the individuals or groups involved.

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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

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

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5. Motivation - being driven to achieve for the sake of achievement.

Simply put, what motivates you? What are your benchmarks for success? Once you achieve certain levels of success, you need to consistently set new benchmarks to keep chasing personal excellence!

Practice your EI skills on yourself first, and you’ll develop greater personal power. That can lead to achievements you may never have dreamed possible.

About Lynda Chervil

Lynda Chervil is the author of “Fool’s Return,” http://lyndachervil.com, a new novel that incorporates valuable life lessons in a page-turning tale that touches on technology, the green movement, and other aspects of contemporary society. She graduated from New York University with a master’s degree in Integrated Marketing Communications and has extensive experience in consumer and commercial banking and has held positions in new business development, sales management and executive leadership. Chervil seeks to push the limits of established understanding by exploring alternative forms of spiritual healing, and, through creative writing, to expand the narrative of cutting-edge energy technology to promote sustainability.

NEW SUPPLIER MEMBER

Domenico Food Products, Inc.12900 Stroh Ranch PlaceSuite 115Parker, CO 80134303/840-2404Fax: 720/294-0528www.domenico.net John HyvonenLisa HyvonenLara LazrkinIngredients for gelato, ice cream, yogurt and related products to the frozen treat industry.

Make Your Plans Now to Attend

NICRA’s 82nd Annual Convention & Trade Show

November 3-5, 2015Hilton Bayfront HotelSt. Petersburg, Florida

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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 2015David Deadman, Chocolate Shoppe Ice Cream, Madison, WICliff 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. 6

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.

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