August 2021
THE BULLETIN THE
OFFICIAL
PUBLICATION
OF
THE
NATIONAL
ICE
CREAM
RETAILERS
ASSOCIATION
Marketing Your Restaurant On Social Media 7 Tips for Delicious Content
Learning from OutbreaksUnderstanding Your Ingredients and Supplier Control
Details on 2020's Ice Cream Clinic and Competitions NICRA Through the Years
nicramembersonly
nicraofficial
nicra_org
A MESSAGE FROM THE EXECUTIVE DIRECTOR
Greetings from St. Louis. I know the weather here has been glorious for ice cream sales and I hope it is the same in your neck of the woods. Boy oh boy, isn’t this a season of being under pressure. Sales are generally up in most ice cream retail stores, the amount of employees, at least good ones, is mostly down and everyone seems to be working double duty. Throw in the mix the possibility of mask mandates and it is a recipe for elevated stress levels. Oh St. Louis city and St. Louis County just re-started their mask mandates for all inside locations so at least where I am based, we are masked up again.
That being the case, we are all trying to find the right balance of precaution, safety, abiding by local authority and trying to do the right thing.
There has been some concern communicated to the NICRA office about this year‘s convention in Orlando, Florida. November 7th, 8th and 9th is still a long way away, and in this world that we live in, anything can happen between now and then. So I am keeping constant communication with both the Rosen Plaza and the Visitors Bureau of Orlando. Both are committed to keeping their guests safe, and healthy, and continue to be compliant to local guidelines and mandates and the NICRA office has the same goal. If you have any questions about the regulations in the Orlando area and what the Rosen Plaza is doing to keep their guests safe, we are continually updating the FAQ page on the convention site. Obviously the association would never put any of its members at risk. Our goal is to help grow the industry and your individual businesses, so keeping you safe and healthy is our number one priority. Attending convention is a personal choice. We understand that many people around the country have differing opinions on what the minimum standard should be versus what the local and state government is mandating. I am more than happy to chitchat with anyone who has concerns. In short we will be providing an event with large numbers of people, that will be adhering to local county and state guidelines and will be providing best practices and recommendations for the event. We understand some members may be concerned and not attend and we totally respect that decision. My telephone line is always open. Regards,
Steve Christensen Executive Director NICRA
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CONVENTION UPDATE Last year‘s virtual convention certainly did not diminish the number and quality of entrants to the ice cream clinic and best new flavor competitions. The standard was extremely high, and even though the judging was done virtually by panel of “so-called” experts, there was much interest in the flavors submitted and the awards received. Now that we are returning to an in-person convention we hope to see just as many if not more submissions to the ice cream clinic and best new flavor awards. There are a few changes to this year‘s conditions so please read on and refer to the information on the website. A New Judging Crew Dr Tonia Schoenfuss retired officially from teaching at the University of Minnesota last year. We greatly appreciate her time and effort over the years in helping us judge and administer this portion of our competitions. This year we bring on board the crew from Cornell university. The food safety team at Cornell have been integral in helping us provide food safety lessons, courses, and assistance for the past two years at both our conventions, our NICRA Bulletin and the collaboration with www.safeicecream.org They are the perfect partner to help ice cream makers and retailers improve their products and judge them accordingly. That being said, there will be some slight adjustments to the way our members submit their ice cream and frozen dessert products this year. More containers needed In order to maintain the highest quality testing for the ice cream clinic, four pint containers will be required for submission this year. The first is for micro/analytical, the second for sensory testing and the remain two for tasting at the convention. Three pints will be required for the best new flavor competitions - The first is for micro / analytical and the remain two for tasting at the convention. Significant dates Applications open on the 1st of August. Forms, details and instruction can all be found at the NICRA website or at https://www.nicra.org/page/icecreamclinic_ and https://www.nicra.org/page/bestnewflavorcompetition Wednesday September 22 will be the ship date for all ice cream and frozen dessert products to Cornell University. Please put this date in your calendars. Upon registering your flavors and paying your submission fee, you will receive instruction on how to package and ship your containers. Last year we had members ship products late and were not included in the judging. Obviously more information is to come – and you can read our FAQ page at these two links. This is an exciting year in many ways for the organization, with leaps forward in many areas. We are excited to start this new chapter with Cornell and look forward to tasting your submissions in November.
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Welcome to The National Ice Cream Retailers Association Jennifer Lynch Twin Heart Foods / Crema Lusso Austin, Texas
Greg Heider & Julie Mcbride Hoops’s scoops Newtonville, New York
Becky Simpson Serendipity Ice Cream McMinnville, Oregon
Lisa Gray Milky Moo's Homemade Ice Cream Enterprise,Alabama
Ally Jones Legacy Dairy Cave City, Kentucky
Ruth A Baker Sweet Treats Bolingbrook, Illinois
Kathleen Wells Hypnotic Emporium LLC Dallas, Texas
Allan Hudson Gelati's Bistro Mansfield, Texas
Nikki Neboshynsky Tasty Toucan Stevensville, Maryland
Patrick Illig PDI Cone-Dutch Treat LLC Buffalo, New York
Myriam Nicolas Brown Butter Brooklyn, New York
Gregory Aaron Bone Bone’s Peoria, Illinois
LeylaKiosse Boozy Moo! Albany, New York
Brandon Douglas Novel Ice Cream Phoenix, Arizona
Shikhana Mcknight Salaam Ice Cream Catering Newark, New Jersey Eladio Hernandez Billionaire Creamery Buffalo, New York Renee Williams Sweet Tooth Los Angeles, California Brad Bower Coney's Italian Ice and Creamery Eustis, Florida
Jessica Newby Juliet Chocolate Factory Romeo Michigan Washington, Michigan Randy Pratt Randy’s Homemade Ice Cream Pompton Lakes, New Jersey Haley Reynolds Big House Creamery Huntsville, Texas Patricia Clifton Cups n Cones Taylor Mill Kentucky Cindi Ward Happys Sip & Dip Gainesville, Texas RobynThompson Four Fat Cows Atlanta, Georgia
FOOD SAFETY SUPPORT HOT-LINE FOR
SMALL/ARTISAN DAIRY PROCESSORS Not sure where to start? Our network of food safety experts from Universities across the US are here to help you take the next step by providing free one-on-one plan consultation and review.
315-787-2600
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Dairyfoodsafetycoach@cornell.edu
Learning from outbreaks – Understanding your ingredients and supplier control In June 2005, four people in Minnesota became ill from eating a food that was contaminated with a rare Salmonella strain. The state department of health began their outbreak investigation with the normal questions: “Where did you eat?, “What did you eat?”, and “Did you eat any of these things?”. All four people had recently visited one of two locations of a national ice cream retail shop and all four had eaten the same flavor of ice cream: cake batter. As the investigation expanded, a total of 25 people in 9 states were confirmed to be infected with the same Salmonella strain over a period of 6 weeks. All had eaten cake batter ice cream from the same retail chain. What is special about cake batter ice cream?
This cake batter ice cream was made using a prepackaged yellow cake mix that included spray-dried egg whites and flour, among other “low risk” ingredients like sugar, salt, etc. The cake mix was simply blended in with a standard ice cream base, with no additional processing steps, and then frozen to create the new flavor. While the resulting ice cream may be delicious, a standard cake mix is not considered ready-to-eat – it was designed to be made into a complete cake batter and baked. This new and unintended use of the cake mix led to consumer illnesses linked to the ice cream retailer.
What can we apply from this outbreak? 1. Innovation is an important component of your business strategy; however, any new ingredients should be evaluated for the hazards that they might introduce into your product. 2. If you want to introduce new ingredients to your products and process, think about how the ingredient is typically used, how your usage is different and what that could mean for food safety. 3. Develop a relationship with your supplier to benefit from their food safety knowledge and find an acceptable strategy to minimize risk.
Jovana Kovacevic
Joy Waite-Cusic
Sheri Cole
Department of Food Science and Technology, Oregon State University
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2021 Ice Cream Clinic and Competiton's NICRA offers members two opportunities to put their products to the test! Our Ice Cream clinic and Best New Flavor Competitions give store owners a chance to Test your food safety practices, manufacturing practices and the quality of your ingredients Earn national recognition for your products and your business Seek continued improvement to your products and manufacturing procedures Learn from experts in the ice cream manufacturing industry Differentiate yourself from your competitors Promote your ice cream shop as a National Award Winning Ice Cream Producer This year we are excited to announce updates to the Ice Cream Clinic and Competition process and judging. This year products will be tested by Cornell's renowned Dairy Extension Team. This Team will include: Kim Bukowski –Dairy Extension Team Leader, and former Ice Cream Shop owner. Alina Stelick –Sensory Evaluation Center Manager, leading the professionally trained group of panelists to evaluate your every scoop.
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Deanna Simons - Quality Manager & Academic Programs Coordinator for the Cornell Dairy Plant and judge of the famous Cornell undergraduate Food Science 1101 Ice Cream Competition. Dr. Nicole Martin – Associate Director of the Milk Quality Improvement Program and Ice Cream Afficionado. Dr. Sam Alcaine – Assistant Professor, and previous R&D Food Safety lead for Unilever’s North American Ice Cream Business.
Ice Cream Clinic The Ice Cream Clinic offers NICRA members who manufacture ice cream the opportunity to have their Vanilla, Chocolate and Strawberry products tested in accordance with FDA food safety standards and then scored for quality by Cornell’s renowned Dairy Extension Team. Each flavor is scored in six categories with 43 total points available. Vanilla, Chocolate or Strawberry soft serve, gelato, frozen custard and frozen yogurt may be entered into the Ice Cream Clinic. However, the sensory testing and scoring for all samples will be judged using the standards for hard ice cream, since there are no standards for judging these other products.
Members are required to pay a fee of $89 per entry, plus the cost of their shipping kits, dry ice and shipping costs to the designated University conducting the testing and sensory judging. While NICRA subsidizes the cost of operating the Clinic, the entry fee aids in covering the cost of bacterial testing and sensory judging. Scoring Official scorecards are provided at the annual convention. Awards are announced and presented at the Awards Banquet on the final nights of the annual convention and trade show. Every entry is assigned an identification number which is used throughout the bacterial testing and sensory judging process, and to complete the official scorecard. Only two people have access to member identification numbers. One designated individual of the NICRA administrative team, and the chairperson of the Ice Cream Clinic committee as awards are prepared for presentation. Both individuals are subject to a strict code of conduct. Please click HERE for more information on registering your flavors for the Ice Cream Clinic.
While NICRA subsidizes the cost of operating the Contest, the entry fee aids in covering the cost of bacterial testing.
Scoring Flavors tested according to FDA food safety practices and then judged by the membership on originality, quality, flavor and marketability at the annual meeting. A trophy honoring the winner of the Best New Flavor Contest, along with ribbons and certificates of recognition for the top performers are presented at the Awards Banquet at the annual convention. The winner of the Best New Flavor in both Dairy and Non-Dairy categories will be shipped the winners trophy after convention. Winners will keep the trophy until the following years competition. Winners also receive ribbons and certificates of recognition, which are theirs to keep and proudly display in their business. Please click HERE for more information on registering your flavors for the Best New Flavor Competitions.
Best New Flavor Competitions The Best New Flavor Contest and the Best New Non-Dairy Flavor contest provide members the opportunity to showcase new, innovative flavor concepts, and to earn the honor of being named NORTH AMERICA'S BEST NEW ICE CREAM FLAVOR! Winners are selected by NICRA members in attendance at the annual convention and tradeshow. Trophies and awards are presented at the Awards Banquet, held the final evening of the convention. Soft serve, gelato, frozen custard and frozen yogurt may be entered into the Contest. Members are required to pay a fee of $59 per entry, plus the cost of their shipping kits, dry ice and shipping costs to the designated University conducting the testing.
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h g u o r h T A R C NI s r a e Y The In this months NICRA Through The Years we look at an old article from the NARCIM 1945 yearbook on health and nutritional value of frozen desserts. At this time NARCIM has 277 Active Members and 80 Supplier members depicted in the graphic below.
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FEELING
? d r a o B
The National Ice Cream Retailers Association is seeking expressions of interest for those members in good standing that are interested in serving on the NICRA Board. It is a very exciting time of growth for the association and we greatly draw on the experience and guidance from all of our Board Members. Those wishing to nominate to the NICRA Board must Be a current Active or Supplier Member, and have been an Active or Supplier Member for at least two years. Attended two of the last four Annual Meetings / Conventions Agree to the Board of Directors Duties and Ethical Agreement.
Former presidents may not run for an elected board seat for two (2) years after the end of their presidential term. NICRA Board Members are required to: 1. Attend each annual meeting/convention while they are in office. 2. Attend a February board meeting which is usually held at the location of that years convention, and handle the costs of travel to the meeting. 3. Serve on at least one of the committees that the association has to support and benefit our members. 4. Active members are requested to participate in the Mentorship program as a mentor. 5. Be available for zoom calls or email votes when needed. All expressions of interest must be submitted to the NICRA office via email (info@nicra.org) on or before the 1st of September 2021. Any questions about becoming a NICRA board member should be directed to George Xouris (Chairperson of the Nominating Committee) or to the NICRA office.
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Marketing Your Restaurant on Social Media: 7 Tips for Delicious Content Target Market
Instagram has changed drastically since its debut in 2010. It has launched careers, allowed us insight into the lives of public figures, and kept us connected amid a global pandemic. There is, however, one evident consistency in our newsfeed, and that is the abundance of pictures of “#food.” This is why you need to master marketing your restaurant on social media. Social platforms like Instagram were made for showcasing aesthetically pleasing photos, and for many of us, few things are as tempting as a delicious plate of food. Instagram has been proven as a necessity for all businesses, but it bodes exceptionally well for restaurants that consistently serve up mouthwatering content. Combine this with the fact that reviews and online comments influence 88% of people, and you can see why having a social media strategy is essential for restaurants. Tasty Tips for Marketing Your Restaurant on Social Media If you are new to social media, TargetMarket has your back. Use these tips when marketing your restaurant on social media, and you’ll be serving up five-star culinary content in no time.
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1. Give Consistent Updates Social media played a huge role in communicating closures and changes to business hours during the pandemic, especially during the early days. As the world changed rapidly and no one knew what was coming next, social media posts and stories could provide immediate updates. Even in a non-pandemic setting, creating a profile that consistently delivers information about changes creates a more reliable, trusting relationship with customers. Whether you are closed for a special event, inclement weather, or holidays, social media allows for top-notch communication between your restaurant and customers. 2. Feature Your Local Providers No matter if you’re new to social media or have an established account, featuring local purveyors of produce, meat, and other goods is a great way to support your community. Tagging farmers and providers create a mutually beneficial relationship where fans of your restaurant can learn more about what goes into their meal while also potentially bringing in fans and followers of your purveyors. Good food starts with good ingredients, so highlighting the base of your dish helps customers feel even more invested in what you’re creating.
3. Spotlight your Staff Another way to effectively market your restaurant on social media is to create an environment for your customers that feels familiar. You can make your restaurant feel like home for your customers by showcasing the faces of your staff. Sharing their position, name, and other fun facts is a great way for your followers to feel connected to your restaurant. When these relationships are established, posts featuring servers, chefs, and other staff members also tend to garner high engagement rates. 4. Give a Behind the Scenes Look Showing how you prepare the food can have a similar effect to spotlighting local ingredients. Both help to promote a deeper connection to the dishes on the menu because your followers can see how much effort and care goes into their order. Utilizing Instagram stories or other short-form video formats can give brief glimpses into what goes on behind the scenes.
interesting as the food you serve.
7. Support Your Community One of the ways your restaurant stands out from various restaurant chains is by the uniqueness of its location. Creating lasting relationships with your local purveyors, customers, and community is key to having the best neighborhood spot. You engage with your community by taking part in local events, supporting local charities and initiatives, or even just reposting Instagram stories that have tagged your restaurant. If you take the time to support your surrounding community, they will likely support you in return.
Target Market
5. Find Your Voice One crucial part of marketing your restaurant on social media is establishing a voice that jibes with your brand. Injecting your posts with personality through a distinctive voice helps set you apart from other restaurants in your area. Whether you decide to use humor to create a lighthearted tone, inform your audience about ways to eat more sustainably, or keep your captions clear and engaging, creating a consistent voice can facilitate communication between your restaurant and your customers. 6. Show Off Specials Your goal is to keep your restaurant full and your customers happy, so showing off your specials is a great way to keep your audience engaged with the latest creations from your kitchen. Sometimes, a limited-time dish is just the motivation we need to skip dinner at home and order out instead! Posting pictures of specials also help to keep your feed as
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NICRA 2022 CALENDAR
We are seeking the submission of photographs for our 2022 calendar and we would love to feature your store or products. Please send your Hi res photos to info@nicra.org and they will be submitted to the Calendar Committee.
Conecon 2021 nar Webi
The NICRA office is hosting another industry wide Webinar on Aug 27 at 10:30 am CDT to go through the agenda and activities and answer any questions about the NICRA Convention.
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Go to www.nicra.live to participate
DIREC 2022 DIREC DIREC DIREC DIREC DIREC y r o t c e D ir
Please verify the directory information on your NICRA membership page. This year's yearbook will include your listed store address.
Donald Buckley 1936 – 2021 NICRA past Executive Director Don Buckley passed away on the 28th of June at his home in Columbus OH., at the age of 84. Don is survived by his wife, Julie; son, Jeff (Mary) of Buffalo, NY; daughter, Beth (Scott) of Canton, GA and seven grandchildren. Don was Executive Director of NICRA from 1985 till his retirement in 2002. Don served NICRA for 17 years, and for part of that time Julie become his assistant and worked with him in the NICRA office. A memorial service was held at the Upper Arlington Lutheran Church on the 23 July.
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Conecon 2021 ATTEND THE BIGGEST ICE CREAM TRADE EVENT IN THE US Join hundreds of ice cream and frozen dessert retailers, wholesalers, suppliers and industry experts at the Annual Trade Show and Convention of the National Ice Cream Retailers Association. Date: 7th, 8th and 9th November 2021 Location: The Rozen Plaza, 9700 International Dr, Orlando, FL 32819
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Over 80 exhibitor booths on the trade show floor Over 30 keynotes, workshops, live demonstrations and events $20,000 given away in our Bryce Thompson Scholarship Awards Trophies and awards given to the Best Ice Creams of the year $1500 worth of free trade show coupons to be given away The Dick Warren Memorial Golf Competition A kickin 80's Tribute band playing at the awards banquet AND, the biggest ice cream industry announcement in 87 years conecon2021.com
The The Bryce Bryce Thomson Thomson Scholarship Scholarship
WE WILL BE ACCEPTING APPLICATIONS JULY 1ST-SEPTEMBER 1ST The National Ice Cream Retailers Association (NICRA) annually sponsors the Bryce Thomson Scholarship Award for full-time or part-time employees of Active members. The Board of Directors of NICRA established the award in 1995, honoring Bryce Thomson, a man whose 55-plus years of commitment to the ice cream industry is unparalleled. This year, $20,000 will be awarded to applicants who are employees of member stores, and will be granted in the following sums: The scholarship committee will select winners based on the following approximate percentages: Need 45% Academic Excellence 30% Student Essay 25%
Requirements for Scholarship Application Submission: Must be graduating from high school in 2021 or be a Freshman, Sophomore, or Junior in College. Must be an employee of an Active Members, in good standing. Must submit the application fee of $25 for each nominee. Must enroll or be enrolled at an accredited public or nonprofit independent college or university in the U.S. Must be enrolled full- or part-time, and may pursue any course of study.
Please visit nicra.org for more details
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MARKETING CALENDAR AUGUST 2021 Daily Holiday Friendship Day: 1 Watermelon Day: 3 National Chocolate Chip Day: 4 Raisin Bran Day: 4 Homemade Pie Day: 6 National Root Beer Float Day: 6 National Clown Day: 7 Sandcastle Day: 7 Bagel Day: 8 National Fried Chicken & Waffles Day: 8 Book Lovers Day: 9 S'mores Day: 10 Milkman Day: 12 World Elephant Day: 12 National Prosecco Day: 13 National Bowling Day: 14 National Rum Day: 16 Baby Boomer's Recognition Day: 17 National Fajita Day: 18
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World Photo Day: 19 Aviation Day: 19 Kool-Aid Day: 20-22 National Honey Bee Day: 21 National Spumoni Day: 21 National Waffle Iron Day: 24 Kiss and Make Up Day: 25 National Dog Day: 26 World Daffodil Day: 27 Pony Express Day: 29 National Toasted Marshmallow Day: 30 National Matchmaker Day: 31
MARKETING CALENDAR SEPTEMBER 2021 Daily Holidays Random Acts of Kindness Day or Be Kind Day: 1 World Coconut Day: 2 National College Colors Day: 3 National Spice Blend Day: 4 Bacon Day: 5 Labor Day: 6 Salami Day: 7 National Teddy Bear Day: 9 National Dog Walker Appreciation Day: 10 Banana Day: 11 National Day of Encouragement: 12 International Chocolate Day: 13 National Peanut Day: 13 National Kreme Filled Donut Day: 14 Google.com Day: 15 National Guacamole Day: 16 Batman Day: 18 National Cheeseburger Day: 18 Wife Appreciation Day: 19 National String Cheese Day: 20 National Chai Day: 21 Ice Cream Cone Day: 22 National White Chocolate Day: 22 Vegan Baking Day: 24 National Lobster Day: 25 World Tourism Day: 27
National Drink Beer Day: 28 National Biscotti Day: 29 World Heart Day: 29 National Mulled Cider Day: 30
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A NOTE FOR OUR SUPPLIER MEMBERS Hey there, Supplier Member. Hopefully by now you have seen quite a few changes in the way NICRA is improving member benefits and communicating with our members. Our main method of communication is still our monthly Bulletin published on the 10th of each month. Up until recently, the NICRA Bulletin has struggled to attract advertisers and we have been offering free ads to those supplier members who contributed an article.
THE GOOD NEWS IS..... We have recently put extra effort into increasing the effectiveness of the Bulletin with the following functions: Full Color Front Cover President and Executive Director Messages Monthly Food Safety Articles Marketing and Event Calendars More Links to articles and online content. This has led to high engagement through open rates and link clicks. With this higher engagement, we are having more inquiries by Supplier Members about advertising to our members again in the Bulletin. For this purpose, we are publishing the NICRA Bulletin Advertising rates for 2021.
Please find them as follows: 1 issues 3 issues
6 issues
11
issues 1/4 page
$70
$65
$60
$50
1/2 page
$90
$85
$80
$70
Full Page
$160
$150
$140
$120
DISPLAY ADVERTISING Frequency rates are based on the total number of insertions used within a twelvemonth period. Space Reservations: 10th of month preceding publication Material Deadline: 15th of month preceding publication.
Please direct any questions to Steve Christensen, Executive Director at the below contact details. 743 Spirit 40 Park Dr, Suite 121, Chesterfield MO 63005 636 778 1822 * Toll Free: 866-303-6960 E-Mail: info@nicra.org * Web: www.nicra.org
NICRA OFFICERS 2021 President Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Vice President Patti Otte, Sweet Firefly Gourmet Ice Cream, Richardson. TX Treasurer Charlie Wilcox, Marianne’s Ice Cream, Santa Cruz, CA
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Secretary Kelly Larson, Sweet Temptations, Grand Haven, MI Immediate Past President George Xouris, Andia's Ice Cream, Cary, NC Executive Director Steve Christensen, Chesterfield, MO Terms Ending Annual Meeting 2021 Bob Hearn, Hearn’s Ice Cream, St Mary’s ON Canada Zach Burton, Nielsen Massey, Waukegan IL Christine D’Amico, Over the Top, Pleasant Hill IA Terms Ending Annual Meeting 2022 Charlie Bomboy, Bomboy's Homemade Ice Cream, Havre De Grace, MD Dirk White, The Alaskan Creamery, Sitka, AK Kyle Cameron, Joy Cone Company, Wirtz, PA Rick Pizzi, Pizzi Farm Ice Cream, Waltham, MA Jill Curran, Kimball Farm, Inc., Westford, MA Terms Ending Annual Meeting 2023 Valerie Henrici, Sue Kloter, Donnie Montgomery, Andy Jones, 2020 SUPPLIER OFFICERS President Ben Keser, Novelty Cone, Pennsauken Township, NJ Vice President Evan Waldt, Ice Cream Equipment Spec. Reno, NV Secretary/Treasurer Nichole Theriault, I.Rice & Company, Inc.. Philadelphia, PA Chairman Kyle Cameron, Joy Cone Co., Hermitage, PA COMMITTEES AND COMMITTEE CHAIRMAN Executive Committee David Deadman, Chocolate Shoppe Ice Cream, Madison, WI Nominating Committee George Xouris, Andia’s Homemade Ice Cream, Morrisville, NC
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Convention Committee Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Membership Committee Patti Otte, Sweet Firefly Gourmet Ice Cream, Richardson. TX Ice Cream Clinic Committee Christine D’Amico, Over the Top, Pleasant Hill IA Scholarship Committee Sue Kloter, Kloter Ice Cream Barn, Ellington, CT NONDISCRIMINATION POLICY NICRA 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 Association 743 Spirit 40 Park Dr., Suite 121 Chesterfield, MO 63005 George Xouris, Chairman Publications Committee Steve Christensen, Executive Director, National Ice Cream Retailers Association.
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.
