Editorial 2023 Industry Outlook

This issue features the 2023 Industry Outlook. I sent out a Constant Contact email asking store owners to participate and I had an overwhelming response. Ultimately eight store owners, from around the country, answered several questions about their business for the past year and looked ahead to predict the future of the ice cream industry in 2023.

Participants included: Darell and Lisa Day, Mystic Ice Cream, Fruitland Park, Leesburg and Eustis, Florida; Patrick and Philip Guglielmo, Farmington Miniature Golf & Ice Cream Parlor, Farmington, Connecticut; Don and Jill Johnson, Cool Spoons, Carbondale, Illinois; Mark Lawrence, Polar Cave Ice Cream Parlour, Mashpee, Massachusetts; Bonnie Plottner, Swanky Spoon, Woodinville, Washington; Robin Rinearson, Jake’s Ice Cream, Falls Church, Virginia; Joe Schembri, Ice Dreammm Shop, Tampa, Florida, Jade Sturgill, Here’s The Scoop!, Taylor, Michigan; and D. Whittington and Maria Anderson, Das Ice Cream Cafe, Helen, Georgia.

Participants ranged from stores that just opened as the pandemic began to stores that were celebrating 32 years in business.

Questions included the type of store they own and the products they serve as well as how and why they decided to open an ice cream store. We asked how they managed to stay in business during the pandemic. I was genuinely surprised at the creativeness of some of the store owners and how they managed to not only survive, but prosper. Some said that 2022 was their best year in terms of sales.

Store owners talked about how the pandemic affected their employees and what procedures they put in place during the pandemic that they will continue even after the pandemic.

Then there was the question of supply chain issues. Every one who participated in the Industry Outlook has or is experiencing supply chain is- sues. Once again, I was amazed at the creativeness of the store owners who participated.

Price increases was the next question and again, every one who participated is anticipating and/or experiencing price increases, not only for ice cream and/or ice cream mix, but all supplies. Reasons given for the increase are more demand for products, employee shortage, transportation costs and inflation. Most expected prices to continue upward. And most are adjusting their prices to reflect the increases.

We asked what new flavors or products they are planning to serve customers in the coming season. Answers ranged from very innovative and creative new flavors to specialty shakes, holiday themed cakes and more.

Good employees are one of the “keys” to a good business. We asked participants how they find good employees and what they do to keep them. Store owners said they treat employees like family. Another said good training, strong communication and clear expectations. This question elicited the longest and most comprehensive responses.

Then we asked what are the other “keys” to a successful business. Most agreed that you have to take care of a number of things to be successful: your business, your team, your customers and your community. You have to provide good service in a clean atmosphere and get to know your regular customers.

We asked what the biggest problem they have in running their store and what they do to solve it.

Finally we asked what sets them apart from their competition. Answers included being part of the community, having many choices of flavors and even alcohol infused ice cream.

The Outlook begins on page 8.

Lynda Utterback Publisher/Editor

THE MAGAZINE FOR FROZEN DESSERT

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PENNY KLINGLER, President of Carpigiani North America, an Ali Group company, announced that Joe Takhar has joined the group as Senior Director of Customer Care. Takhar will be responsible for directing all aspects of after-sales customer support, ensuring the delivery of an outstanding customer experience through training, technical support and parts supply.

“We are thrilled to welcome Joe to the Carpigiani team. His 25+ years of service management experience in the major home appliance and professional food service equipment industries make him a great addition to our Customer Care team,” Klingler said.

“I am proud to join the Carpigiani team in North America as the company takes Customer Care to the next level and beyond,” said Takhar. “Combining quality products with outstanding multi-dimensional aftersales support is always a recipe for success.”

Takhar was most recently with Electrolux Professional Group in North America and previously worked in three global divisions of Electrolux Major Appliances. He will report directly to Klingler.

Established in 1946 in Italy, Carpigiani enjoys an unrivaled market position, thanks to its high standards, top-quality products, customer service and technological innovation. The company supports its equipment with a worldwide network of highly skilled sales and service technicians. The premier brand name in frozen-dessert machines, the company has built a reputation as the essence of quality and service in the foodservice industry. Carpigiani has seven subsidiaries and four manufacturing facilities serving the global market.

BRUSTER’S REAL Ice Cream is serving up a Spoonful of Love this month! You can find these specials throughout February at your local Bruster’s Real Ice Cream store.

Cherry Vanilla in a Waffle Cone – Smooth, creamy, and classic! There’s no better treat than our Cherry Vanilla Ice Cream. We make this flavor homemade with our classic vanilla ice cream and whole Maraschino cherries. Try this flavor in our freshly homemade waffle cones!

Peanut Butter Cup Sundae in a Waffle Bowl – This sundae is a peanut butter lover’s dream! We top our smooth, homemade vanilla ice cream with Reese’s® chunks, warm, creamy peanut butter sauce, hot fudge, whipped cream, and of course – a cherry on top.

ANDY’S FROZEN CUSTARD® is offering Cookie Casanova treats, for a limited time, featuring freshly baked instore chocolate chip cookies and the World’s Finest Frozen Custard, available through the end of February.

The treats include Andy’s™ Made Fresh Hourly™ vanilla frozen custard, a choice of delectable hot fudge or crème caramel and warm, freshly baked chocolate chip cookies crafted from a family recipe available only at Andy’s.

Not to be out done by its chippy chum, the beloved Oreo® is a cookie treat lovers can count on all year round. Whether in a Strawberry Oreo® Cookie Shake, which blends Andy’s vanilla frozen custard with strawberries and crunchy, sweet Oreo® cookies or as the #FAndy’s-favorite Boot Daddy™ Concrete – Andy’s vanilla or chocolate frozen custard blended with Oreo®, crème caramel and hot fudge – America’s favorite sandwich cookie will not disappoint.

Undecided treat seekers can have their cookies and eat them, too, with a “BYO” (Build Your Own) Cookie Concrete, enabling a new, custom combination with each visit to Andy’s. Guests can pick Andy’s vanilla or chocolate frozen custard and blend it with either cookie dough or Oreo®, (or both!) and then add a choice of toppings that includes more cookie dough or Oreo®, crispy roasted pecans, peanut butter cups, sprinkles, strawberries, delectable hot fudge and so many more.

With Andy’s Anywhere™ to-go program and a quick run through Andy’s speedy drive thru, customers can bring a quart of Cookie Casanova home or to a friend. Perfect for at-home date nights, sleepovers and cuddling up to a favorite rom-com, A Cookie Casanova Quart Combo serves 4-6 people and includes a quart of made-fresh-every-hour, handpacked-daily frozen custard in chocolate or vanilla plus sides of fresh-baked chocolate chip cookies and a choice of hot fudge or crème caramel. Andy’s Anywhere also includes frozen to-go specialty pints, quarts and Pick 6™.

And the grass is always greener at Andy’s Frozen Custard®, and through March 28th, the limited time treats are, too. The award-winning frozen custard and treat shop is celebrating St. Patrick’s Day and the onset of Spring with fresh new flavors that feature Andy’s™ Made Fresh Hourly vanilla frozen custard that’s blended with Mint Creme Oreo® pieces. Reminiscent of sunny spring days, rainbows and leprechauns, the Mint Creme Oreo® Concrete and the Mint Creme Oreo® Shake deliver a refreshing bouquet of flavor to everyone’s tastebuds. The addition of refreshing mint flavor brings a delightful spin to the classic cookie topping and guarantees these treats will sham-rock!

CLEMENTINE’S NAUGHTY & Nice Ice Cream, a St. Louis based microcreamery, announced their four new breakfast-inspired ice cream flavors ahead of Ice Cream Breakfast Day on Saturday, February 4. The limited-edition Ice Cream for Breakfast Day collection includes Strawberry Crunch (vegan and gluten free), Forbidden Doughnut, Mikey Likes It, Vegan Chocolate Cherry, and Ricotta Lemon Curd Pancake. Clementine’s Ice Cream for Breakfast Day collection is now available for nationwide shipping in 4, 6, and 12-pint mix-and-match packs or in-person at Clementine’s six St. Louis-based scoop shops, while supplies last.

Clementine’s 2023 Ice Cream for Breakfast Day celebration marks the 8th year the microcreamery has celebrated the holiday that encourages guests to stay in their pajamas and eat ice cream before noon. At Clementine’s, Ice Cream for Breakfast Day celebrations are inspired by the classic Breakfast at Tiffany’s film, complete with Tiffany & Co. jewelry giveaways, fabulous pajamas with layers of pearls, and limited-edition ice cream flavors. Thousands of guests lineup at Clementine’s six scoop shop locations, often in frigid weather, to celebrate the occasion.

GREAT LAKES ICE CREAM and Fast Food Association held its election for the Board of Directors at the Annual Membership meeting, during the 2023 Convention and Trade Show, February 9 – 11, 2023, at the Kellogg Arena in Battle Creek Michigan.

Elected to the Board of Directors for a two-year term are Suppliers; Greg Finzel of Michigan Electro Freeze, Trent Kuster of Kuster’s Dairy Foods, and Joe Watt of NoWater Bath.

Store operators elected for a two-year term are; Joe Erickson of Heavenly Creamery, Kathy Ortiz of Rosie’s Ice Cream and Moore, and Cole Rice of Trailside Treats.

Officers elected for a two-year term are; Tanyell Uren of Country Cove Store as President, Ryan Pfeiffer of Homemade Ice Cream as Vice President, Cindy Bristol of Scooters Malt Shoppe as Secretary/Treasurer, and Joe Watt of No Water Bath moves to Immediate Past President.

Scholarship winners Joseph Gall, member sponsor Custard Corner, Trenton, MI; and Kareena Livergood, member sponsor Chill Out Ice Cream Parlor, Ringtown, PA; scholarship sponsored by Michigan Electro Freeze attended the Founders Dinner and received their awards.

THE NATIONAL RESTAURANT Association and the National Restaurant Association Educational Foundation (NRAEF) announced their 2023 board officers and directors.

Scott Redler, Co-founder of Freddy’s Frozen Custard & Steakburgers, will serve as chair of the National Restaurant Association Board of Directors, and James Fripp, Chief Equity, Inclusion & Belonging Officer for Yum! Brands, Inc., will serve as chair of the National Restaurant Association Educational Foundation (NRAEF) Board of Trustees.

“This is an industry of people who have worked hard to achieve their dreams. Scott’s dream of providing people with a safe, healthy, and fun restaurant experience has benefited guests throughout the country. His life-long commitment to serving people is an inspiration, and I look forward to working with him in the coming year,” said Michelle Korsmo, president & CEO of the National Restaurant Association and CEO of the NRAEF.

Vice Chair Jeff Lobdell, president and founder of Restaurant Partners Management, and Treasurer Richard Schneider, chief operating officer of Areas USA, complete the Association’s 2023 Board leadership.

“The difficulty in recruiting and retaining workers in the current, incredibly competitive marketplace highlights the importance of strengthening and growing the industry’s career paths. I look forward to the insight James will bring to his role with the Foundation and I’m confident his experience will help us guide the industry workforce in the coming years,” said Rob Gifford, president of the NRAEF.

Other Foundation officers include Vice Chair Shaun Beard, senior vice president of SAVOR Hospitality, and Treasurer Bill Kohl, principal of Greenwood Hospitality Group. Each of the officers will serve a one-year term.

Great Lakes Ice Cream and Fast Food Association was founded in 1967 by Ward J. Anderson then a sales manager for the former McDonald Dairy in Chesaning, Michigan.