The National Dipper July August 2022

Dipper Vol. 38 No. 4

The National ®

THE MAGAZINE FOR FROZEN DESSERT RETAILERS

July/August 2022 $5.00

®

THE MAGAZINE FOR FROZEN DESSERT RETAILERS Published by United States Exposition Corp.

Vol. 38, No. 4 • July/August 2022

Features Drugs In the Work Place................................................12 Automation 101...............................................................18

by Mark E. Battersby

Negotiating a Favorable Lease......................................20 Its Not If, It’s WHEN How Prepared is Your Company for the Next Global Crisis?...................................................22

by Diana Hendal, PharmD and Mark Goulston, MD

Page 5 - I Pledge celebrates National Ice Cream Month, patriotism and community. Learn how you can participate.

Seven Questions Business Owners Should Ask Themselves............................................24

by Rick Grimaldi

Delegation: The Key to Great Managers.....................26 Tools of the Trade: Cake Decorating.............................27

Departments Advertisers’ Index ......................29 Calendar .............................29 Editorial ..............................4 News .....................................5

Page 9 - Kaulig Racing and Andy’s Frozen Custard renewed their partnership for the 2022 NASCAR Cup and Xfinity Series season.

Regional Yellow Pages ..............28 Subscription Card .......................30 Yellow Pages .............................28

In The Next Issue • Trade Show in a Magazine Advertisers will present their products and services.

The National Dipper

July/August 2022

Page 10 - Jeni’s Splendid announces a reward program for customers.

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Editorial

Promotion of the Year Contest The Promotion of the Year Contest is now open to all ice cream stores in the United States. You do not need to be a member of an association to participate. Just submit your promotion to The National Dipper by September 20, 2022 to enter the contest.

Win a beautiful plaque engraved with your store name, suitable to hang in your store for all to see. AND the promotion will be featured in an upcoming issue of The National Dipper.

Promotion must have taken place in 2022. Entries must be received by September 20, 2022. Include a detailed description of your promotion. Include your name, store name, address, phone and email. State the objectives and results that were met by your promotion.

Entries are judged on the basis of ORIGINALITY, creativity, objectives accomplished, presentation to the consumer and how easily the promotion can be adapted in other ice cream retail businesses.

Send your promotion to me at: lynda@nationaldipper.com. If you have them, please include any photos.

I always look forward to receiving and reviewing your promotions.

In This Issue The first article is Drugs in the Work Place. This article originally appeared in the May/June 2000 issue of The National Dipper. It was written by Roger Pilotti. Roger was a Narcotics Agent for 28 years, turned ice cream store owner.

I updated the statistics, which are staggering, and added the signs and symptoms of all the drugs Roger talks about. I also added Fentanyl, which has recently been mixed with heroin and is causing drug overdoes and death.

Drugs have moved from the street to the work place. That fact alone should scare you!

Automation 101 is the next article written by Mark E. Battersby. No, he is not talking about robots, but soft4

ware to help you with repetitive tasks, for example payroll, timesheets, etc. I finally gave up several years ago and turned my payroll over to a payroll service. It was one of the best things I did for myself and my business. For a few dollars a month, I don’t have to worry about tax deposits and quarterly reports!

Is your lease up for renewal? If it is, you will want to read the next article about Negotiating a Favorable Lease. Written by an attorney, this article takes you step by step through a lease and helps you negotiate with your landlord. Most written leases favor the landlord, but you can negotiate a better lease agreement for your business.

It’s Not If, But When. How Prepared is Your Company for the Next Global Crisis? was written by Diana Hendel, PharmD and Mark Goulston, MD. They tell us that organizations that stand the test of time are those that put a plan in place to deal with the kinds of disasters that could create traumatic stress in their people and destabilize their culture. They give you a few “must haves” to get your plan started.

Next Rick Grimaldi says it is a completely different world now and he gives you seven questions to ask yourself what you might need to change based on evolving conditions.

Are you good at delegating? This next article will help you learn how to delegate and train your employees to take responsibility. The reasons for delegating far outweigh the reason for ignoring it in the workplace.

Finally, a quick article on Tools of the Trade: Cake Decorating. This article talks about the necessary tools you will need for a successful ice cream cake business and also suggests places to get help learning to decorate cakes.

Lynda Utterback Publisher/Editor

THE MAGAZINE FOR FROZEN DESSERT RETAILERS

LYNDA UTTERBACK Publisher/Editor Editorial and Sales Office 1532 Oregon Trail Elk Grove Village, IL 60007 Phone: 847/301-8400 e-mail:lynda@nationaldipper.com Web: www.nationaldipper.com This publication is a member of: • New England Ice Cream Restaurant Association • National Ice Cream Mix Association • Great Lakes Ice Cream & Fast Food Association • The Ice Screamers The National Dipper (USPS 0001-374) (ISSN #0895-9722) is published six times a year, (Jan/Feb; Mar/Apr; May/June; Jul/Aug: Sep/Oct; Nov/Dec) by United States Exposition Corp., 1532 Oregon Trail, Elk Grove Village, IL 60007. 847/301-8400. The National Dipper serves ice cream retailers in the United States and Canada.

COPYRIGHT © 2022 UNITED STATES EXPOSITION CORPORATION. ALL RIGHTS RESERVED. The National Dipper Magazine and The National Dipper Source Books (the “Works”) contain proprietary information and are licensed, not sold. In consideration for the original subscriber of this copy of this work substantially completing and returning the subscription form to the publisher, which act shall be deemed sufficient evidence of said subscriber's acceptance of this non-exclusive, non-transferable, license, the publisher (a) grants the original subscriber only the limited right to use these works in that subscriber's business, provided that said subscriber does not sell, resell, reproduce, distribute, or transmit in any form or by any means, (by way of example and not limitation, photocopying or recording by or in an information storage retrieval system) these Works, either in part or in their entirety, without the prior written permission of the publisher. Without advance written permission from the copyright owner, no part of these publications may be sold, resold, reproduced, distributed, or transmitted in any form or by any means, including, without limitation, electronic, optical, or mechanical means (by way of example and not limitation, photocopying, or recording by or in an information storage retrieval system). For information on permission to copy material exceeding fair use from the National Dipper Source Book or other copies of The National Dipper, please contact: Lynda Utterback, Publisher/Editor, The National Dipper, 1532 Oregon Trail , Elk Grove Village, IL 60007; Telephone (847) 3018400. The “NATIONAL DIPPER” and the “ICE CREAM CONE DESIGN” are registered trademarks of JLM Unlimited, Inc. In new product items and trade news this publication acts only as a news reporting service and assumes no responsibility for the validity of claims or statements. Unsolicited material should be accompanied by return postage. The publisher assumes no responsibility for such material. All letters/e-mails sent to The National Dipper will be considered the property of The National Dipper.

Subscriptions are free to qualified recipients.

The National Dipper July/August 2022

News I PLEDGE FOR ICE CREAM celebrates National Ice Cream Month, patriotism and community.

This youth-focused patriotic celebration has grown from a Savannah Georgia tradition to an annual event held in 44 states across America.

During the month of July, children 12 and under accompanied by an adult will receive a free scoop of ice cream for reciting the Pledge of Allegiance. This annual event kicks off July first.

The I Pledge Project was launched in 2009

by Leopold’s Ice Cream, a renowned Savannah, Georgia destination. The idea was recommended by a local teacher to shop owners Stratton and Mary Leopold. The concept quickly connected with children and families, becoming a genuine marketing and community outreach success.

Soon after, Stratton and Mary Leopold launched a national campaign that continues to welcome other frozen treat shops anywhere in America to participate in the program.

Their sincere hope is to have participating stores (and children) in all 50 states!

For details of how to join, who is participating this year, locations, dates, and times please visit www.IPledgeForIce Cream.com Leopold’s Ice Cream, located at 212 East Broughton Street, Savannah, GA is a family business established in 1919 by three immigrant brothers George, Peter, and Basil Leopold from Greece. Their homemade super premium artisan ice cream is still made in small batches using the finest ingredients and secret family recipes. leopoldsicecream.com REFRIGERATED SOLUTIONS Group (RSG), manufacturer of refrigerated equipment and service, recently announced an addition to its sales representative team.

BWA Reps, Inc. became RSG’s newest independent sales and marketing representative effective February 14, 2022. They will represent RSG brands Norlake and MasterBilt in the states of Texas and Oklahoma.

BWA, established in 2013 when Factory Resource and Brad Waller & Associates merged, has a team with over 75 years of combined experience in foodservice equipment sales. With a highly trained staff, they represent manufacturers for key market segments including K-12, hospitality, chains, dealers and healthcare.

“We are extremely excited to be partnering with RSG, representing two well-known quality lines in Master-Bilt and Norlake,” said BWA co-founder Brad Waller II. The National Dipper

July/August 2022

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News GHIRARDELLI CHOCOLATE Company’s Professional Products Division introduces a full line of Premium Chocolate 5lb. Bags – an exceptional product portfolio of 9 items that includes new non-dairy 72% and 52% Cacao Dark Chocolate Chips: 1000 ct. Semi-Sweet Chips; Non-Dairy 52% Chips; 100% Unsweetened Wafers; Non-Dairy 72% Chips; Dark Chocolate Barista Chips; Queen Dark Chocolate Wafers; 60% Chips; Milk Chocolate Chips; Stanford Milk Chocolate Wafers.

The full line of 5 lb. bags makes it easier for operators to enjoy the benefits of baking cookies, brownies, cakes, molding truffles, filling tarts, or topping mochas. All of this with premium Ghirardelli Chocolate that makes life a bite better: Convenient: 5 lb. bags are easy to pour and store, with only two bags per 10 lb. case.

Accessible: Flexible offerings let you mix and match different chocolate varieties.

Versatile: Couverture chocolate formats are perfect for flavoring, coating, melting, and glazing.

Non-couverture chips hold up well when baked.

“We are extremely excited to offer premium Ghirardelli Chocolate to customers who previously might not have been able to utilize our larger bulk packaging. Our new lineup of two 5 lb. bags shipped in convenient 10 lb. cases is designed for restaurant usage and will allow more operators to serve their patrons an experience they will love,” states Chris Eklem, Vice President of Ghirardelli’s Professional Products business. “Plus, our sales team can work with operators to offer a Made With Ghirardelli item on their menu, which is proven to drive incremental sales and assist with our operator partners’ success.”

Nine out of 10 consumers are aware of the Ghirardelli brand and 81% of consumers are more likely to buy chocolate menu items made with Ghirardelli. Put the power of the Ghirardelli brand to work and drive sales growth with the Made With Ghirardelli program by promoting Ghirardelliapproved items on menus, signage, and ads. Continuously perfecting the art of chocolate making for 170 years and being committed to sustainability and the highest quality standards allows Ghirardelli to craft chocolate with 100% traceable and externally-verified cocoa beans. This passion makes it easier to offer decadent desserts and beautiful beverages that stand out on any menu.

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THE ANDY’S “BATTLE OF THE BERRIES” will now pit Grandma Elaine’s Strawberry Shortcake Sundae against the Blackberry Waffle-Jack Jackhammer™ and the Black Raspberry Chip specialty pint for Andy’s fans to decide if they are #TeamStrawberry, #TeamBlackberry or #TeamBlackRaspberry.

Often confused with Blackberries, the Black Raspberry is ready to set the record straight. While they look very similar and are botanically related, the two fruits are completely different. Black raspberries are sweeter than blackberries and have a much shorter growing season, making them less widely available year-round. Andy’s guests can get up close and personal with the Black Raspberry by indulging in a Black Raspberry Chocolate Chip specialty pint via Andy’s Anywhere to-go program. The sweet fruit is blended with Andy’s vanilla frozen custard and delectable chocolate chips for unmatched flavor.

Andy’s guests can also enjoy their favorite fresh berries in two other sweet treats now through July 12. Grandma Elaine’s Strawberry Shortcake Sundae piles juicy, fresh strawberries with warm, baked fresh daily slices of Grandma Elaine’s rich and buttery strawberry shortcake on top of creamy vanilla frozen custard. The Blackberry Waffle-Jack Jackhammer blends fresh, juicy blackberries with crunchy, golden baked in-store waffle cone pieces for a tart meets sweet frozen custard combination.

All three berry treats are hard to resist, but customers are invited to visit their local Andy’s to try the flavors and make their pick in the Strawberry vs. Blackberry vs. Black Raspberry showdown. Customers are encouraged to visit Andy’s social media to cast their vote, which is also an entry for a chance to win sweet prizes, such as gift cards and apparel, and one lucky frozen custard fan will even win Andy’s Frozen Custard for a year!

In addition to the Black Raspberry Chocolate Chip pint, Grandma Elaine’s Strawberry Shortcake Sundae, and the Blackberry Waffle-Jack Jackhammer, berry fans can look forward to seasonal treats all summer long with blueberry specialty treats debuting in June. Fresher than anything available in the grocery or convenience store via Andy’s Anywhere to-go program, Andy’s sweet treats are sure to be a favorite pick for spring celebrations, summer beach days and festive BBQs. Each Andy’s is open from 11 a.m. – 11:30 p.m. Sunday through Thursday and from 11 a.m. – Midnight on Friday and Saturday. Andy’s friendly and welcoming staff guarantee lightning-fast drive-thru and walk-up window service, with a focus on quickly serving treats within 90 seconds or less of order. Bright neon lights, a well-lit parking area and comfortable benches allow guests to enjoy their treats outside.

Starting June 11, customers can cast their vote at www. facebook.com/AndysFrozenCustard.

The National Dipper

July/August 2022

The National Dipper July/August 2022

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News NATIONAL ICE CREAM MONTH is just around the corner and the International Dairy Foods Association (IDFA) has partnered once again with Research America, Inc. to survey America’s love for all things ice cream and frozen desserts. This year’s survey is the most comprehensive to date, polling major national and regional ice cream makers and processors from IDFA’s membership, as well as hundreds of smaller scoop shops and retail ice cream makers from the North American Ice Cream Association, in addition to 1,000 American consumers.

So, what’s the scoop? According to the survey, America’s favorite flavors depend on who you ask—ice cream makers or consumers. But before you lose your sprinkles, let’s compare the two groups: Top 5 flavors among ice cream makers and scoop shops: Cookies N’ Cream; Vanilla; Chocolate; Mint Chocolate Chip; Strawberry Top 5 flavors among consumers: Chocolate; Cookies N’ Cream; Vanilla; Strawberry; Chocolate Chip It’s clear that chocolate, vanilla, and cookies n’ cream remain the top-three flavors in the country, mirroring results from the 2017 IDFA-Research America survey. This year, however, a few new flavors entered the top-five with the emergence of strawberry and chocolate chip alongside topfive staple mint chocolate chip.

“America’s love for ice cream knows no bounds,” said IDFA President and CEO Michael Dykes, D.V.M. “Comforting and satisfying as an indulgent treat, ice cream production and consumption grew throughout the COVID pandemic and sales continue to set a blazing pace at grocery, scoop shops, and corner stores. America’s favorite frozen treat is more than dessert—it also supports nearly 30,000 jobs and pumps $13.1 billion into our nation’s economy each year according to IDFA’s Dairy Delivers®. This July, celebrate National Ice Cream Month with a cone, pint, or half-gallon of your favorite flavor and know that you’re also supporting dairy farmers and manufacturers across this great nation.”

What type of container do consumers prefer?

Waffle cones beat out sugar cones 32% to 12% among consumers, but 37% of consumers prefer to eat their ice cream out of a bowl.

What type of toppings do consumers prefer?

Chocolate is the most popular topping sauce, beating caramel 26% to 18%. Nuts and sprinkles are the most popular dry toppings, 15% and 14%, respectively.

Which nuts do consumers prefer?

Among nuts, pecans beat peanuts 24% to 18% among consumers. Ice cream makers and scoop shops report the same ranking.

What is the most popular fruit included with ice cream?

Strawberries, at 48% of consumers. Bananas ranked second at 36%.

What is the most popular confection included in ice 8

cream according to ice cream makers?

Cookies take the top spot (46%), followed by candy/ chocolate pieces (27%) and brownies (19%).

When and how often do consumers eat ice cream?

73% of consumers consume ice cream at least once per week and 2 out of 3 consume ice cream in the evening.

Where do consumers buy their ice cream?

84% prefer to purchase ice cream at the grocery store and eat it at home.

When purchasing ice cream, what size container do consumers prefer?

Almost half of consumers prefer half-gallon containers for ice cream from a grocery store; 23% prefer a pint.

Other ice cream facts from the survey: Sandwiches are the most popular novelty product, beating out cones 48% to 21%, followed by sticks/pops at 12%.

While ice cream makers say they are seeing increased demand for non-dairy ice creams and plant-based ingredients, consumers rank these at the bottom of the list for mostconsumed types of ice cream and frozen desserts.

Premium and regular ice cream is 80% of the market, according to ice cream makers.

July is the busiest month for ice cream production when nearly 3/5 of all ice cream is produced, followed by June and May. Two-thirds of ice cream makers say they already use or plan to incorporate more sustainable packaging solutions.

IDFA’s National Ice Cream Trends Survey was conducted in May through June 2022 and included members of the International Dairy Foods Association, the North American Ice Cream Association, and U.S. consumers who self-reported consuming ice cream in the last month. Email invitations and links were sent by IDFA and the North American Ice Cream Association to their members to complete an online survey. Research America, Inc. surveyed ice cream consumers online via panel sample on a nationwide basis.

REFRIGERATED SOLUTIONS Group (RSG) recently announced an executive leadership addition to their team.

Brian Casserilla has joined Refrigerated Solutions Group (RSG) as Chief Operations Officer, effective May 23, 2022.

Brian joins RSG from Illinois Tool Works (ITW) after 20+ years. Most recently, he led the North American Refrigeration Brands Traulsen and Kairak as Vice President and General Manager where he implemented lean manufacturing principles, established strategic objectives, developed long range planning and led new product development initiatives.

Brian stated, “I am truly humbled by the opportunity to join RSG and look forward to being part of the team that adds to the continued growth and combined 150-year legacy of two strong, industry respected brands in Norlake and MasterBilt.”

Brian is an industry veteran with deep experience both operationally and strategically. Throughout his career, Brian consistently optimizes processes and enhances team member engagement within a growth environment to deliver extraordinary results.

The National Dipper

July/August 2022

News KAULIG RACING and Andy’s Frozen Custard® have announced a renewed partnership for the 2022 NASCAR Cup Series (NCS) and NASCAR Xfinity Series (NXS) season, beginning with the NASCAR All-Star race at Texas Motor Speedway on May 22 at 8 p.m. ET. To kick off their 2022 partnership, AJ Allmendinger’s No. 16 Camaro ZL1 for the All-Star race will have a colorful paint scheme featuring the Andy’s™ logo. As an added bonus for race fans everywhere, a new, limited-time All-Star Jackhammer™ will be offered at all Andy’s locations, beginning May 3rd. Already a winner, the All-Star Jackhammer features creamy chocolate frozen custard blended with Oreo® and peanut butter, then drilled and filled with marshmallow crème.

“It means so much to our family, as lifelong motorsports fans, to be supporting NASCAR via our partnership with AJ and Kaulig Racing,” Andy Kuntz, CEO and Owner of Andy’s Frozen Custard, said. “Andy’s brand hallmarks – quality, constant innovation, a commitment to family and community and speedy service -- align well with a motorsports partnership.”

In addition to the All-Star race, Andy’s will also act as the primary partner on Kaulig Racing’s No. 16 Chevrolet and race entitlement sponsor at the Andy’s F r o z e n Custard 300 at Texas M o t o r Speedway on September 24 for the NXS race. Andy’s will also bring back the AJ AlmondDinger treat for a limited time.

“I’m excited to have Andy’s Frozen Custard back with us for a second-straight year,” said Allmendinger. “Having them onboard our No. 16 Chevrolet last year, as well as having a flavor of custard named after me, was awesome. Now being able to do it again this year for the All-Star race makes this relationship even more special.”

Last year in only its first, limited schedule NCS season, Kaulig Racing won the Verizon 250 at The Brickyard at Indianapolis Motor Speedway with Allmendinger, making them eligible to compete in this year’s All-Star race.

“We’re pumped to be able to compete in the NASCAR All-Star race in just our first, full season in the Cup Series,” said Kaulig Racing team owner, Matt Kaulig. “Winning a Cup race as a young team and being eligible for the All-Star race is truly an honor and having Andy’s team up with us for this race makes it even more special.”

Kaulig Racing and Andy’s partnership will kick off at the NASCAR All-Star Race at Texas Motor Speedway on May 22 and conclude at the Andy’s Frozen Custard 300 on September 24.

The National Dipper

July/August 2022

Tips for Costing Ice Cream & Frozen Yogurt Cakes & Pies How to Cost:

• Mix • Soft & Hard Ice Cream • Soft Frozen Yogurt • Hard Frozen Yogurt • Crunch • Cake • Manufacturing • Preparation • Decoration • Packaging • Labor • Pricing

Tips for Costing Cones, Sundaes, Shakes & Other Goodies Using Soft or Hard Ice Cream or Frozen Yogurt How to Cost:

• Mix • Soft & Hard Ice Cream • Soft Frozen Yogurt • Hard Frozen Yogurt • Cones • Sundaes • Shakes • Mix-Ins • Sodas • Floats • and more

Learn from Cliff Freund, Cliff's Dairy Maid, an expert and store owner for over 40 years!

$15.99 each

SAVE–Order Both for $30. plus shipping & handling

Description

ORDER FORM

Total

Costing Cakes & Pies, $15.99, plus $2.00 s&h Costing Cones, Sundaes, $15.99, plus $2.00 s&h Both Manuals, $30.00 plus $4.00 s&h Illinois Residents add 9.5% sales tax Please allow 3-4 weeks for delivery.

Sorry, no phone or credit card orders.

TOTAL

Name

Company Address City

State

Zip

Make check payable to JLM Unlimited, Inc., 1030 West Devon Avenue Elk Grove Village, IL 60007 • Phone: 847-301-8400

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News HILL & MARKES, a 115-year-old wholesale distributor, was announced by the Albany Business Review as one of the leaders in Diversity, Equity, and Inclusion in Business. The Albany Business Review recognized individuals and businesses that have shown a commitment to promoting practices that advance diversity, equity, and inclusion in the workplace and business community.

“Hill & Markes is proud to be recognized as a leader in business for diversity, equity, and inclusion,” said Jason Packer, CEO at Hill & Markes. “At Hill & Markes, we believe that it is the people who tell the real story of what a business stands for, which is why fostering a culture based on trust, respect and inclusion is the highest priority for us.

We are grateful to our partners who have helped us along the way, and to the Albany Business Review for shining a light on this important topic.”

Hill & Markes is passionate about creating a workforce that is inclusive and diverse. The local company’s commitment to supporting community and business efforts that prioritize and share those same values is steadfast. Advancing these important goals is not a solo project. Hill & Markes would like to thank their partners who have been guideposts through their DEI efforts – Maureen O’Brien, Gregory Sorrentino, Shaloni Winston, Anthony Gaddy, Stanfort Perry, Angelo Santabarbara, Ibero American Action League, Liberty ARC, New York Industries of the Disabled (NYSID).

“The Capital Region needs individuals and companies that are taking their diversity, equity and inclusion growth seriously by holding themselves accountable, investing in new measures to improve work culture and regularly assessing their progress,” wrote Sam Raudins, Associate Editor at the Albany Business Review.

Hill & Markes has invested in new measures to improve DEI growth. Their partnership with New York State Industries for the Disabled (NYSID) diversified their workforce and customer base. Hill & Markes took over NYSID’s distribution and delivery options by investing in new infrastructures and equipment at the Hill & Markes facility. The family-feel of this 3rd generation business made for a seamless embrace of an integrated and more diverse work environment.

Hill & Markes will continue to champion important causes. Congratulations to the other honorees – Trent Griffin – Braaf, Christa Grant, Roger Ramsammy, ACES Incubator, Mission Accomplished Transition Services.

There was an event to celebrate the honorees on June 24 at the Hilton Garden Inn Troy.

You can read the article here: https://www.bizjournals.com/albany/news/2022/05/11/diversity-in-business2022-announcement.html JENI’S SPLENDID REWARDS looks like a pretty straightforward program. Earn 1 point for every $1 spent; receive $5 in rewards for every 100 points. Get a free scoop of ice cream on your birthday. Refer friends for bonus points. And so on (all incentives that make it worthwhile to join).

But Jeni’s has teased that more perks are in the pipeline 10

— including early access to new flavors, members-only giveaways and events, and more to come.

Jeni’s wasted no time revealing their first perk — a free scoop for all members on the First Day of Summer, Tuesday, 6/21 from 7 p.m. to close at scoop shops nationwide (excluding Jeni’s market shops).

It’s a glimpse into hopefully more exciting things to come. And an incentive to sign up so as not to miss out on any future happenings.

Worth noting that, for now, points can be earned and redeemed only at Jeni’s scoop shops nationwide. But never fear — the program will expand to include nationwide shipping at jenis.com in the coming weeks.

A few more nuts and bolts: Jeni’s recommends downloading their new app to sign up and get the best overall experience — including access to the aforementioned perks, plus online ordering for pickup and delivery from Jeni’s scoop shops.

THE FOODSERVICE INDUSTRY was reunited for the first time since May of 2019 at the National Restaurant Association Restaurant, Hotel-Motel Show, the largest industry event focused on foodservice technology innovations, unique ingredients, and emerging restaurant trends, held at Chicago’s McCormick Place May 21-24. The Show welcomed over 51,000 registered restaurant owners and operators, retail foodservice professionals, food and ingredient suppliers, equipment manufacturers, and many more for four days filled with innovation, ingredients, insights and thought leadership.

Attendees represented over 110 countries and all 50 states and more than 1,800 exhibitors—including over 1,200 returning and more than 500 new exhibitors—filled three exhibit halls and nearly 600,000 square feet of exhibit space.

“The 2022 Show was one of the most anticipated events of the year and after three long years, we couldn’t wait to bring the foodservice community back together to celebrate the advancements that drove the industry forward,” said Tom Cindric, President of Winsight Exhibitions. “From the vibrant tradeshow floor and latest innovations to new flavor trends and expert-led education sessions, there truly was something for everyone.”

The energy on the floor was unmatched, with all around expressions of complete satisfaction at the innovation on display, the abundance of key decision-makers, and the quantity and diversity of exhibitors.

The National Dipper

July/August 2022

Promotion of the Year Contest The Promotion of the Year Contest is now open to ALL ice cream store owners in the United States.

Just submit your promotion to The National Dipper by September 20, 2022 to enter the contest.

Win a beautiful plaque engraved with your store name, suitable to hang in your store for all to see. AND the promotion will be featured in an upcoming issue of The National Dipper.

Promotion must have taken place in 2022. Entries must be received by September 20, 2022. Include a detailed description of your promotion. Include your name, store name, address, phone and email. State the objectives and results that were met by your promotion.

Entries are judged on the basis of ORIGINALITY, creativity, objectives accomplished, presentation to the consumer and how easily the promotion can be adapted in other ice cream retail businesses.

Send your promotion to: Lynda Utterback The National Dipper lynda@nationaldipper.com Questions? Please call 847/301-8400

Deadline: September 20, 2022 The National Dipper July/August 2022

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Drugs

In the Work Place Editor’s Note: In view of the fact that many states have now legalized Marijuana for recreational use, I decided to reprint this article which was written by Roger Pilotti and was first published in the May/June 2000 issue of The National Dipper. Roger was a Narcotics Agent for 28 years. The statistics have been updated with current information. I have also added descriptions of the signs and symptoms of abuse of each drug.

Employees who engage in heavy alcohol or illicit drug use are 33 percent less productive then their coworkers and on average cost their employers $7,000 annually. In total, substance abuse costs American’s employers more than $160 billion per year in accidents, lost productivity and related problems.

According to the Substance Abuse and Mental Health Services Administration it is estimated that 75 percent of adults who admit to current illicit drug use (at least once per month) are actively employed either full-time or part-time. This number represents more than 12.4 million individuals.

Although those statistics are eye-opening, the problem of substance abuse is particularly distressing within the context of workers’ compensation because several studies have shown that a disproportionately large percentage (approaching 50%) of workers’ compensation claims are related to the use of alcohol or illegal drugs in the workplace. Furthermore, the National Institute on Drug Abuse reports that employed drug abusers cost their employers about twice as much in medi12

cal and workers’ compensation claims as their drug-free coworkers.

Work place problems are magnified by the use of drugs and alcohol.

Employees are tardy or absent, the employee turnover rate is greater, their attitude is bad, they are problem employees, they cause product defects, decreased productivity, crime and violence.

As the larger corporations make in-roads with stricter policies and better drug testing, drug using workers detour to smaller companies, that perhaps cannot afford to have future employees tested for drug use. Most Fortune 500 companies now conduct pre-employment drug testing. Most U.S. workers however, work for small to mid-size companies, many do not do drug testing.

According to the National Council on Alcoholism and Drug Dependence (NCADD), more than 70% of those abusing illicit drugs in America are employed; most binge drinkers have jobs as well. Word circulates about which employers test for drugs and which employers do not test for drugs. Those who do not, become the employer of choice for substance abusers.

According to the National Survey on Drug Use and Health, 9.7 million people misused prescription pain relievers, 4.9 million people misused prescription stimulants, and 5.9 million people misused prescription tranquilizers or sedatives. Roughly 11% of high school seniors reported prescription drug misuse during the past year, and of those, 44% used multiple supply sources. Drugs like vicodin, a pain

killer, is a drug of choice. Tylenol with codeine, Zoloft, Valium and stimulants. Prescription drugs are as addictive, impairing and destructive as the common street drugs.

Someone misusing a prescription for percodan or vicodin can be just as high as someone on heroin. Today you can find doctors who will prescribe any drug for a fee.

Among teenagers, who most of you employ, there is no gender gap in alcohol and drug abuse. Girls are 15 times more likely than their mothers were to engage in using illegal drugs by age 15. Teenage boys and girls are equally likely to drink or use illegal drugs. Young employees tend to be more comfortable with drug use.

Most of these young drug users will be moving into the work force within the next few years, bringing with them a life style that includes unprecedented comfort with drug use. College graduates who develop a drug habit on campus are less likely to quite using drugs once they enter the work force.

Drugs in the Work Place Drug sales have moved from the streets to the work place. It’s a myth that substance abusers are street people. The work place makes an ideal place to sell drugs. A dealer who sells on credit to a co-worker on Monday knows where to find them for payment on Friday. Often users, trying to support their own habits tell their dealers they can help them sell drugs to coworkers.

Employers should prohibit all drug use, period. Don’t get into whether they do it on their days off at home.

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One of the biggest mistakes employers make is writing a drug policy that prohibits drug use on the job or coming to work impaired. That may require a judgment call. There is no legally protected right to use illicit drugs at home.

Then there is the issue of liability. As employer, you need to know and you need to do something about drugs in the work place, because if you don’t, you are ignoring a major safety issue.

If an employee on drugs causes an accident, and you didn’t do anything to stop it, there are issues of negligent hiring. You also need to protect yourself if you know of drug dealing or drug use at your business property.

Call the police and make a record of it.

In Pennsylvania a business was padlocked by the District Attorney’s Office because of the excessive amount of drug dealing that took place within that business and property. That business was considered a nuisance and was padlocked for a year. How many of us could be padlocked for a year and remain in business? That’s certainly something to think about.

Just as we have conventions to talk about ice cream related issues, District Attorneys and U.S. Attorneys or prosecuting attorneys in general hold conventions and also meet. Once the word gets around that Pennsylvania was able to padlock a business under some of the statutes that were enacted, it’s a matter of time before that becomes common place in most states.

It is something we need to be aware of, having reason to know can be used against you, and is something that could cost you your business. Often times I hear people say, “Yes, I know he’s using drugs, but he’s a good employee. I wish I had two or three more like him.” I’m not so sure he’s a good employee. But remember reason to know can be used against you.

Now, we’ll talk about some of the drugs people are taking.

Prescription Drugs One of the things that employers and parents need to know is that some people who abuse drugs try to legitimize it by carrying illegal drugs in legitimate prescription containers. The mere fact that a drug is in a prescription container doesn’t make it legal. If 14

you look at the label very closely, most states require the name of the drug on the label and if the drug that’s name and description is on the label is not the drug in the container, at least in some states statutes that drug would be misbranded and of course it would be carried illegally.

One of the first drugs I chose to talk about all the time are the cough syrups or cough elixirs which contain codeine, which in many states can be purchased without a prescription over the counter, according to Federal law by the person merely being 18 years of age and signing for that drug. There are a few other details such as an address and the pharmacist must make the sale and it must be recorded in a book. The point is, in some states you can buy an elixir with codeine over the counter with merely a signature, a prescription is not needed.

People who abuse this particular type of drug build a tolerance to it. It takes more and larger quantities of the same drug to give them the same affect they received when they first started using it. So consequently it takes more and more of that drug to get the person high. So someone who sits down with a 4-ounce bottle today must gradually consumer two 4-ounce bottles to get that same effect, and then three, four and five and so on.

I arrested a young man who was a short order cook at a diner who had a tolerance of sixteen 4-ounce bottles per day. This was one of those restaurants where nothing was written down and the waitress shouted the orders to the cook. This gives you the idea that someone could be consuming that amount of drug and still function in a job such as that.

When we talk about someone who has a dependency of this type, we are talking about using a drug, in this case a drug to reduce cough due to colds.

If you used that drug according to the physician’s directions, you would take a teaspoon every four hours. So you see how the medical use of that drug, one teaspoon every four hours, to consuming sixteen 4-ounce bottles a day shows the medical use and abuse of the same drug.

The person who has this type of dependency has a dual dependency

because this drug contains not only alcohol (40%), but also codeine. If you remember your high school chemistry, to get the proof you merely double the amount of alcohol, so we are talking about 80 proof alcohol. For those of you who drink, you know that the average bar whisky is 84 to 86 proof.

So we are talking about 80 proof alcohol and about one gram of codeine per ounce. So someone who consumes a 4-ounce bottle would be consuming 80 proof alcohol and four grams of codeine, not to mention the other ingredients of that drug. Sometimes people will use any drug with codeine in order to cause withdrawal not to be as painful or not to happen at all.

One of the most common signs of an addiction to codeine is nausea, especially in higher doses. “It’s also a common side effect of withdrawal,” Michael Damioli, LCSW, CSAT, clinical director at Colorado Medication Assisted Recovery, says. “Users are more likely to take even more codeine to alleviate their nausea, worsening their addiction cycle.”

Other signs of a codeine addiction are: • Mood swings • Decreased appetite • Itching • Drowsiness • Constipation • Abnormal heart rate • Feeling tired and weak • Isolating from friends and family Barbiturates The next drug we want to talk about are barbiturates. Barbiturates have a very definite place in the practice of medicine. Barbiturates are commonly known as sleeping preparations or sedatives. They are drugs that a doctor can prescribe to get a patient needed rest which is very important in convalescing or prior to certain procedures that are being done in order to facilitate the anesthesia.

Generally a gram and a half to three grams of barbiturates is going to make someone go to sleep. Barbiturates are the drug of choice for those individuals who wish to commit suicide. They do a very fast and clean job in taking one’s life. A person who is addicted to barbiturates is considered

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to have a dependency, which can be more dangerous, than someone who has a dependency towards heroin. The reason we say this is that someone who is on heroin detoxifies and withdraws within three to five days. But someone who has a dependency on barbiturates it can take from 15 to 30 days and we must gradually administer a barbiturate over that 15 to 30 days to bring that individual down because if we abruptly stop giving the drug, the individual can go into a coma or respiratory arrest and death will ultimately result.

Barbiturates are very deadly when used in combination with alcohol. Alcohol and barbiturates do not mix and that’s how many people have lost their lives. Sometimes it is considered accidental death because someone who is on a prescribed barbiturate will take his or her medication after drinking.

What usually happens within an hour or two of falling asleep, they will wake up and because they think they are not getting a good night’s sleep, they’ll take a second dose of barbiturates and that in combination with the alcohol is usually enough to prohibit breathing and the person dies.

There are a variety of symptoms that are commonly experienced by an individual who is using and abusing these substances. The type of symptom and the severity will depend upon an individual’s genetic makeup, the length of time an individual has been abusing these drugs, and the dosage an individual has taken. Common symptoms of barbiturate abuse include: • Depression • Sleepiness • Slowed pulse • Slow breathing • Respiratory arrest • Mood swings • Agitation • Irritability • Impaired judgment • Dependence • Hallucinations • Delusions • Decreased anxiety • Unusual excitement • Slurred speech • Decreased motor control • Poor concentration • Lack of coordination • Reduction of REM sleep The National Dipper

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• Respiratory depression • Visual problems • Unable to urinate • Dilated pupils • Tolerance • Slowed brain function • Confusion • Sluggishness • Hypotension • Dizziness • Bradycardia Amphetamines Amphetamines are drugs that have a place in medicine. They are the drug of choice for a condition known as narcolepsy where people can fall asleep very rapidly. One minute they are awake and the next minute they are sound asleep.

Amphetamines are used in the field of weight control. Again if a doctor were to prescribe an amphetamine, he usually prescribes no more than 50 milligrams per day. People who are using amphetamines are using upwards of 150 milligrams. Again, we can see the relationship between the medical

use of the drug and the abuse of the drug.

Many of us have seen the billboard that says, “Speed Kills”. When you talk about speed, you are talking about a drug known as methamphetamine. This drug is usually injected directly into the blood stream. This drug causes sever problems for some individuals because of aneurysms or strokes because of the sudden influx of blood pressure.

There are multiple ways of recognizing amphetamine abuse, including physical and mental symptoms and changes in behavior: • Increased heart rate and blood pressure • Decreased appetite and weight loss • Insomnia • Digestive upset • Mood swings • Aggression • Paranoia and anxiety • Visual, auditory, or tactile hallucinations • Inability to keep up with work, school, or home responsibilities

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• Much of the person’s time spent seeking or using the drug • Missing pills from a prescription • Changes in groups of friends and difficulties with relationships • Loss of interest in previous activities Marijuana Marijuana is another drug which is misunderstood by many people. No one can tell you exactly how harmful marijuana is and no one can tell you how harmless marijuana is. What we do know is marijuana grown in different parts of the U.S. and in various foreign countries have different levels of tetrahydrocannabinol (THC). THC is the active ingredient that causes things to happen with the body. We know that a person who ingests through inhalation about 200 micro grams of THC can hallucinate and they can hallucinate as great as one who uses the drug LSD. Some common signs and symptoms that may indicate Marijuana use include: • Bloodshot eyes • Increased appetite • Lack of motivation • Weight gain • Nervous or paranoid behavior • Impaired coordination • Slowed reaction time • Dry mouth • Memory impairment • Anxiety • Impaired judgment • Distorted perception • Relaxed state/sleepiness • Feeling “high” or euphoric LSD The next drug we’ll talk about is LSD. LSD is lysergic acid diethylamide, a drug which affects the mind.

People say they take LSD for a religious type experience. They talk about good trips and bad trips. When they talk about a good trip, they talk about hallucinating about something they found pleasurable. When they talk about a bad trip they talk about hallucinating about something that causes them fear or paranoia within that individual which they relate to as a bad trip.

Again, we don’t know all there is to know about LSD, but people use it 16

because they want a religious type experience or to turn on or “drop some acid”. We know that a person can become catatonic or schizophrenic or psychotic through the use of LSD. LSD is a totally unpredictable drug. An individual could experience a good trip today and tomorrow take the very same LSD and experience a bad trip. Their emotional status at the time they take the drug often decides the outcome.

One of the most frightening things about LSD is that up to two years after taking the drug the person could have an after-flash. You could trip again without taking any more of the drug.

That’s very frightening because you talk about an individual who has taken a drug today and six months from today, think of that individual piloting an air plane or driving a school bus or just a driver in another vehicle coming toward you as you drive down the highway on your way to work and he or she suddenly starts to hallucinate again.

LSD is known for the profound changes it causes in consciousness and perception. During a “trip,” users experience a wide variety of effects.

These most often include visual and other sensory distortions, changes to thought processes, intense emotions, and, for some people, surprising new insights and life revelations. LSD’s effects typically last around 8-10 hours, with peak effects occurring 4-6 hours after ingestion. Common side effects include: • Sensory enhancement • Delusions • Sweating • Alienation • Dry mouth • Visual hallucinations • Tremors • Synesthesia (e.g., “hearing” colors and “seeing” sounds) • Dissociation • Anxiety • Impaired depth perception • Panic attacks • Flashbacks • Depression Tolerance to LSD develops quickly; if a specific dose is taken every day for 3 consecutive days, no reaction will occur by the third day. Users who abuse the drug regularly must

take progressively higher doses to achieve the same state of intoxication that they have previously experienced.

This practice is particularly dangerous; when the dose amount increases, so do the chances of the user experiencing a “bad trip” and negative psychological side effects.

Heroin The next drug we’ll talk about is heroin. Heroin is a total cerebral depressive. A drug which has no use in the practice of medicine. It’s like taking the cortex of the brain and incasing it in a shell, very few impulses reach the brain and very few impulses are coming back. It’s a drug we build a tolerance to so someone who starts out with a $5 a day habit will graduate to a $25 to a $50 to a $100 to astronomical sums per day in order to get the same effect the day when they first started using it.

Heroin is a drug which can be snorted through the nostrils, it can be injected into a fleshy part of the body, which we call “skin popping”, or it can be main-lined, injected directly into the blood stream. In order to get the full effects of the drug, it is almost always injected directly into the blood stream. They want the biggest bang for the buck.

An individual who is on heroin has pin-pointed eyes and they can be in a stupor or semi-stupor, they can lose muscle coordination of the limbs and again the central nervous system is depressed.

Heroin is derived from the opium poppy, which is legally grown in a country such as Turkey. When opium poppies are mature, the farmers go out into the field and with a razor, split the pod and return a short time later and collect the sticky substance which is secreted from the poppy pod. This is then collected, put into bricks, which weigh a kilo or 2.2 pounds. The Turkish government will pay the farmer a fair price which is about $9 for every kilo of heroin delivered.

However, there are some who will skin the cat the other way and will hold some back by putting little pebbles or little stones in the bricks in order to have a kilo to sell on the black market where they can get anywhere from $35

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to $75. And of course, when it’s purchased on the black market it’s sent to a country such as France and the residue is turned into morphine base and then the morphine base is turned into heroin.

It takes 10 kilos of opium residue to produce one kilo of heroin, so for an investment of about $350 when the heroin is brought into this country and sold at individual doses they can net from that one kilo of heroin, hundreds of thousands of dollars. And of course, when vast sums of money can be made, our young people will be targeted for heroin use.

The signs and symptoms of heroin addiction will vary among users based upon genetic makeup, amount of drug used, frequency of use, and dependency on the drug. The most common symptoms of heroin addiction include the following: • Depression • Euphoria • Mood swings • Anxiety • Hostility toward others • Agitation and irritability • Lying about drug use • Avoiding loved ones • Weight loss • Scabs or bruises as the result of picking at the skin • Delusions • Disorientation • Hallucinations • Paranoia • Decreased attention to personal hygiene • Possession of burned spoons, needles or syringes, missing shoelaces, glass pipes • Stashing drugs in various places around the home, car, and work • Periods of hyperactivity followed by periods of exhaustion • Inability to fulfill responsibilities at work or school • Increased sleeping • Apathy and lack of motivation • Decline in occupational or academic performance • Slurred speech • Shortness of breath • Frequent respiratory infections • Dry mouth • Wearing long pants and shirts, even in warm weather The National Dipper

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• Going “on the nod” during conversations • Forced, pressured speech • Track marks on arms and legs • Warm, flushed skin • Constricted pupils • Extreme itching Fentanyl Fentanyl is a synthetic opioid that is 50-100 times stronger than morphine. Pharmaceutical fentanyl was developed for pain management

treatment of cancer patients, applied in a patch on the skin. Because of its powerful opioid properties, Fentanyl is also diverted for abuse. Fentanyl is added to heroin to increase its potency, or be disguised as highly potent heroin. Many users believe that they are purchasing heroin and actually don’t know that they are purchasing fentanyl – which often results in overdose deaths. Clandestinely-produced fentanyl is primarily manufactured in Mexico. v

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Automation 101

by Mark E. Battersby Automation for an ice cream business? There’s a common misconception that automation means robotics.

But automation can be as simple as those common business software programs. At its core, automation is about implementing a system to complete repetitive and easily replicated tasks without the need for human labor.

For many small businesses the expensive servers and teams of experts required to maintain computerized systems are out of reach. Today’s cloudbased programs have, however, made automation accessible and affordable for even the smallest ice cream or frozen dessert business. And, best of all, Uncle Sam, in the form of our tax laws, stands ready to help foot the bill for every level of automating every business.

Automation Reasoning While automation can take many forms, for small businesses, the most important thing is repetition. With something done more than once that adds to its value, automation might be beneficial. Consider some reasons for using automation including: • Increased labor productivity • Reduced labor costs • Mitigation of the effects of labor shortages • Reduces or eliminates routine manual tasks • Improves service quality • Reduces costs, and • Eliminates tedious tasks.

Automation Software Business automation software is a set of tools that can help an ice cream retailer automate recurring business activities, streamline its workforce and improve efficiency. Business automation software can either be an all-in-one platform that allows for the automation of different business operations, while standalone automation solutions are dedicated to automating a specific business operation.

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Automating repetitive business processes free employees to perform tasks that are more valuable than those that can be completed by machines.

Among the ways that workplace automation might benefit a frozen dessert operation include: Marketing: Many businesses already use one form of automation, email marketing. Software is available that allows users to tailor the parameters of their email marketing campaign and use it to run automatically.

An introductory email can be uploaded into the software and sent as soon as a contact is added.

What’s more, many of these software programs are configured to automatically send a follow-up email a few days later -- but only to those that opened the original email. In fact, many of the companies that sell this type of software offer free or low-cost introductions to their programs to create an effective and inexpensive introduction to automation.

Customer Service: In addition to finding new customers, automating customer service is increasingly automated. The more sophisticated systems that automate typical customer service interactions by answering common enquiries immediately may be out of reach for most ice cream retailers.

However, studies in a variety of fields have shown that up to 80% of customer interactions could be handled by a computer program designed to simulate conversation with human users, a so-called “chatbot.” Or, an automated phone answering system that directs -– and forwards -– calls without human interaction could be within reach.

Operations: No algorithm can take a prospective customer out for coffee or negotiate a deal with a supplier as effectively as the operation’s owner or salesperson. Yet automation can free up time for these human-centric interactions. Searching for sales leads might fall under marketing but imagine other potential automated

tasks such as: • Processing orders might entail stock management for some businesses or scheduling for those providing services • Tracking orders and jobs, dispatching and scheduling equipment availability is eased with automation • Customer or client management involves regular follow-ups, satisfaction surveys and upselling.

The Workforce: When it comes to finding candidates for job openings there are, of course, online recruiting sites. Automating the entire personnel process can both eliminate the cost of online recruiting; it can also track and schedule past and current workers.

Automating processes such as tracking down potential job candidates and scheduling interviews frees up time for workers to determine who is the best fit for their operation.

Help With HR: Given the predictable and repetitive nature of today’s HR (human resource) duties such as payroll and timesheets, digitization can transform the operation by making the whole process more efficient.

Reducing mistakes caused by human error it’s possible to automate performance management, paid holidays and absenteeism record keeping.

Software can raise red flags if quotas are reached or missed, while maintaining accurate records updated in real time. There are even utilities that automate onboarding using Google forms, including prewritten emails, event scheduling and the distribution of training materials.

Accounting: Software specifically developed to automate the accounting process is widely available and affordable. In addition to general ledger, double-entry bookkeeping and the operation’s invoicing/billing software, accounting software manages payroll and helps with enterprise resource planning. Most importantly, software subscriptions and licensing are legitimate deductible business expenses.

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Booting Up Automation Write-Offs The prospect of investing in automated equipment or even the basic software necessary to implement automated processes can appear daunting. Those costs might be more manageable when the tax breaks currently available to offset the initial costs are considered. After all, the IRS considers much new equipment, computers and software to be tax deductible business expenses.

The cost of purchased software, for example, can be deducted in the year that it is placed in service. If the ice cream or frozen yogurt operation opts out of the 100% bonus depreciation write-off or the Section 179 first-year expensing election, costs are amortized over the three-year period beginning with the month in which the software is placed in service.

Of course, if the software is purchased as part of a hardware purchase in which the price of the software wasn’t separately stated, the software cost is treated as part of the hardware cost. Amounts paid to rent leased software must be deducted in the year paid although deductions aren’t generally permitted before the years to which the rentals are allocable.

It’s a similar story for an ice cream business that requires specific software. Software costs or subscription charges are tax deductible. Monthly fees for accounting software, for instance, can be tax deductible.

Software subscriptions, like software licenses, count as legitimate business expenses. Software subscriptions, office supplies, phone bills and advertising can be categorized as business expenses.

Some software is considered to be “developed,” that is designed in-house or by a contractor who isn’t at risk if the software doesn’t perform. Unfortunately, today, the only allowable treatment requires the frozen dessert business to amortize the cost of developed software over a five-year period beginning with the midpoint of the tax year in which the expenditures are paid or incurred.

Taxes for Automated Equipment If feasible, investing in automated equipment can become more affordable thanks to our tax laws. With the help of tax credits and deductions, every business can reduce the out-of-pocket capital needed to invest in automated equipment.

Section 179 of the tax code, for instance, permits a business to write off the full cost of equipment -– or software -– in the year purchased. This accelerates depreciation in a single year instead of writing it off a little at a time.

Although there is a cap of $1,050,000 on the deduction limit and a spending cap of $2,262,000, both new and used equipment qualify for the Section 179 tax deduction -– as long as the used equipment is “new to the business.”

So-called “bonus” depreciation allows taxpayers to deduct additional depreciation for the cost of qualifying business property, beyond normal depreciation allowances.

Intended to spur capital purchases by business, bonus depreciation permits a deduction of 100% of the purchase price rather than a partial write-off over the “useful life” of the property.

Best of all, the full 100% write-off will remain in effect The National Dipper July/August 2022

until the end of 2022. For property placed in service after December 31, 2022 and before January 1, 2024, the first-year bonus depreciation amount is set at 80%.

Of course, in order to qualify for bonus depreciation, the original use of the property must begin with the ice cream or frozen dessert business and the property must be depreciable with a recovery period of 20 years or less. Depreciable computer software and improvements made to leased property also qualify.

Although automation can help rid any operation of repetitive tasks, the automation efforts of most are misaligned with what employees and customers need and expect, making it difficult to deliver concrete results. To increase profits, improve employee productivity or deliver better customer experiences, it is necessary to go beyond basic automation and, perhaps, allocate more funds for business automation software.

By automating repetitive business processes, the retailer, managers and employees are freed up for tasks that are more valuable than those that can be completed by computers. Although more advanced forms of automation -– such as machine learning -– are available to complete higher-order tasks requiring more adaptability, their cost along with the massive amounts of time required for these programs to learn over time may make them out of reach for most ice cream businesses.

Fortunately, guidance is available from both the operation’s accounting professionals as well as from a number of computer and automation specialists. v About the Author Mark Battersby’s columns, currently serving readers in a variety of fields, provide a wealth of topical information on a regular basis. Mr. Battersby writes and sells more than 200 features for trade magazines and journals every year in addition to writing and syndicating a column of general business tax information to over 45 business journals each week, newspapers and periodicals. Mr. Battersby also writes three topical columns every week and 13 trade magazine columns.

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Negotiating a Favorable Lease

Who drafted your lease? Chances are, it came from your landlord or your landlord’s rental agent. It is probably printed and is six or more pages long.

A few blanks were filled in with your company’s name, some dates, the rental amount and the lease was presented to you for your signature.

It’s a familiar scenario. And if you signed it, you undoubtedly have a lease that strongly favors the landlord.

Review Next time this happens, don’t be intimidated by the printed form. Review the lease carefully with your lawyer and be prepared to challenge lease terms that are unclear or unfair.

Unless business space is tight in your community, you should be able to remove coercive language and add clauses that make the lease more balanced in your favor. Objectionable wording can be crossed out; desired wording can be inserted. If you or your landlord initial these changes, they’re perfectly valid. For more extensive revisions, have your lawyer draft an addendum which can be attached to the lease.

Assuming that you and the landlord have agreed on the amount of rent you will be paying, here are some other lease terms to think about.

Amount of Space How much space are you leasing?

If you are leasing only part of a building, and are paying rent based on the number of square feet you will be using, you need to know how the landlord is computing the square footage.

Find out whether the square footage figure includes a portion of the areas used in common with other tenants such as hallways, restrooms, elevators and storage space. It’s a good idea to attach a drawing to the lease showing the exact location of your space. Are parking spaces being set aside for your business? Are you being charged for them? Make sure all of this is specified in the lease.

Delays What about occupancy delays?

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What happens if your space isn’t ready on time? Can you cancel the lease?

Will you receive credit from the landlord for extra expenses that a move-in delay might cause your business?

Who Pays Who pays for what? The lease should state whether you or the landlord are responsible for property taxes, utilities, insurance, maintenance, repairs, janitorial service and trash collection. What happens if there is a problem with the plumbing, or electricity or air conditioning? Who’s responsible for taking care of it?

Services What improvements and upkeep service will the landlord provide? If the landlord is going to install partitions in your space, or paint it before you move in, or make other improvements, this should be spelled out in the lease. For anything other than simple improvements, attach a set of detailed plans and specifications.

Try to make the landlord responsible for upkeep of the landscaping, parking lot and hallways. If the landlord is going to wash windows in your building or provide janitorial service, say how often these services will be performed.

And if the landlord is furnishing heating, ventilating and air conditioning, make sure the lease states what hours and on what days these services will be provided. If your business will be operating evenings or on weekends you want to have adequate heat in the winter and air conditioning in the summer during all business hours.

Renewal Do you have the right to renew the lease? If you have a three-year lease, try to reserve the right to renew the lease for two additional three-year periods.

State what the rent will be during the renewal periods or include a formula for determining it. Avoid a clause that says the rent during renewal periods will be negotiated. This is too vague; it can lead to legal problems if you and your landlord can’t come to terms.

Most renewal clauses require you to give the landlord notice in writing at least three to six months before the lease expires if you wish to renew or extend it. If you forget to send the notice, you may find yourself looking for new quarters before you’re ready to do so. To avoid this provide that renewal will be automatic unless you send a notice of cancellation to the landlord within the specified time period.

Increases How are rent increases computed?

It’s quite common for landlords to require higher rent during each year of the lease. You have more certainty if you state the exact rent, for example, $1,000 per month for the first year, $1,100 for the second year and $1,200 for the third year.

Some landlords prefer to use a formula instead, such as one that requires you to pay for prorated increases in taxes, utilities and other operating costs. If you use this kind of formula, look carefully at what the base year will be for computing these increases.

There can be some problems if you’re moving into a new building which isn’t fully occupied during the first year. Operating costs during that year may not provide a fair basis for future rent increases. Some landlords tie rent increases to the Consumer Price Index.

Other Tenants What businesses will share the building? If you are not renting the entire building, consider lease restrictions on who else may rent there.

The landlord may agree to exclude any other tenant with a business similar to yours so that you’re not faced with nearby competition. You may also negotiate a clause that restricts the landlord from renting to a business which, while not competing with you, is compatible with your operations.

Landlord May Enter When can the landlord enter your premises? Many standard leases allow the landlord to come into your premises at any time to make repairs or inspect the premises. Usually the land-

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lord will agree to modify such a clause.

It’s reasonable to provide that the landlord can enter your leased space during normal business hours, unless there’s an emergency, such as a burst pipe or electrical hazard. Since repairs can be disruptive, you might also provide that the landlord will consult with you before making repairs and will schedule them for a mutually convenient time.

Sublease Can you sublease? Suppose you outgrow your space before the end of your lease, or find a better location. Do you have the right to sublease the space to another business?

Many leases say that you can only do this with the landlord’s permission, even though you’ve found a suitable tenant. The solution is to add language such as this: “Landlord will not unreasonably withhold consent to a sublease or an assignment of this lease.”

Signage What kind of signs can you have? You’re likely to need a sign to identify your business and attract new customers. But leases commonly say that any sign must be approved by the landlord in advance. You can get around this by having the landlord approve your signs at the same time that you sign the lease. If you do this, attach a drawing or photo of the sign to the lease so that there can’t be any argument later.

More Space How about additional space? Reserve the right to pick up other space in the building if you want to expand your business. This can be done through a right of first refusal which says that before any other vacant space in the building is leased to some one else, the landlord must offer it to you on the same terms.

You can have a similar provision for purchase of the building. Here, the landlord would have to give you the chance to buy the building before selling it to someone else.

You would have the opportunity to meet any bona fide offer.

costly, or there may be gaps in coverage which leave you uninsured in some instances. Have your insurance agent review the lease to eliminate overlaps and gaps, and recommend a reasonable insurance program for you and the landlord.

Insurance provisions in the lease are often one-sided, requiring only the tenant to carry insurance. A lease should require the landlord to maintain casualty insurance so that funds are available to promptly rebuild or repair the building if it’s destroyed or damaged by a fire or windstorm.

Type of Business What kind of business can you conduct? Leases usually limit their use of the premises to a specific business. This is OK, but be sure that the business is defined broadly enough to cover future changes in your business use. Be sure you can add new products and services without running afoul of the lease language.

Cancellation Can you cancel the lease? Suppose the building is damaged by a fire and your landlord is slow to repair it. Anticipate this problem by reserving the right to cancel the lease and move elsewhere if repairs are not completed within 45 days.

If you take the time to carefully consider your lease before signing it, you can avoid aggravating and costly problems afterwards. If you have any questions or doubts, consult your own attorney before signing or renewing a lease. v

Improvements Can you make and keep improvements? Your lease may state that you can’t make improvements or alterations to the premise without the landlord’s permission. Meet this clause head on by submitting your plans to the landlord before you sign the lease, and don’t sign unless you get approval. Also, provide that the landlord will not unreasonably withhold consent to future improvements.

Watch out for lease language that prohibits you from taking your improvements with you when you leave. Make sure that you can remove any attached items that can be taken without damaging the property such as air conditions units, light fixtures, shelving and cabinetry. Consider a provision giving you access to the premises before the lease begins so that you have a head start on installing improvements.

Insurance Are the insurance requirements reasonable? Insurance provisions are often the most complicated part of a lease.

The lease may call for overlapping coverages which can be The National Dipper July/August 2022

21

It’s Not IF, It’s WHEN. How Prepared Is Your Company for the Next Global Crisis?

We all wanted to think the worst was over—that those early pandemic days of stress and uncertainty were behind us and our companies could get back to normal. But with COVID cases still around, some companies are re-thinking return-to-work plans—it seems that normal may be a distant dream.

Diana Hendel, PharmD and Mark Goulston, MD, coauthors of Trauma to Triumph: A Roadmap for Leading Through Disruption and Thriving on the Other Side, say from now on we can expect one disruptive crisis after another.

“Eventually, trauma will impact your company,” says Dr. Goulston.

“It’s not if, it’s when—and the when is sooner than you think. COVID is the most obvious example, but it’s not the last. We all face a new era of uncertainty, and we need to be prepared to handle it.”

Pandemics aren’t the only business disruptor. Not by a long shot. Over the past few decades organizations have been rocked by technological shake-ups, shifting consumer habits, and political and social unrest, not to mention internal upheavals like harassment, violence, scandal, and more. That’s why Drs. Hendel and Goulston say careful preparation is a must.

“Organizations that will stand the test of time are those that put a plan in place to deal with the kinds of disasters that could create traumatic stress in their people and destabilize their culture,” says Dr. Hendel.

What does such a plan look like?

While it varies from company to company, and is too comprehensive to describe here, Hendel and Goulston share a few of the “must haves.”

Get a firm grasp on the difference between trauma and stress.

While stress upsets our balance in the moment, we still maintain a feeling of control over our lives. Most of us deal with routine stress daily and are 22

able to manage it (up to a point, anyway). Trauma, on the other hand, overwhelms our self-protective structure and sends us scrambling for survival. It leaves us vulnerable, helpless, groundless. It shatters our sense of safety and security and changes how we look at the world. And unaddressed, it can result in long term harm.

Launch a Rapid Response Process the moment a crisis occurs. You might think of this as a “Code Blue.”

It’s a standardized, preplanned approach for dealing with disruption.

Getting one in place helps everyone know exactly what to do so that decisions can be made quickly, efficiently, and with a focus on safety. Here are the components to focus on: Gather your Rapid Response Team. Appoint people to this team before a crisis happens and make sure they know their respective roles. It should include all senior leaders and leaders of key functions such as operations/logistics, security, finance, HR, communications/PR facilities, etc.

Allow the leader in charge to delegate. You need a central commander to manage response activities such as assigning personnel, deploying equipment, obtaining additional resources, etc. This leader must be fully present, visible, and available in the heat of crisis.

Have the team report to the command center. This is a pre-determined location (physical and/or virtual) for monitoring and reacting to events. You should also select a CODE WORD that puts the Rapid Response Process into action.

Gather relevant information. In a crisis it’s critical to centralize information, facts, and data. What’s known?

What isn’t known? The goal is to organize and coordinate response activities, ensuring that the most pressing needs are met and that resources are properly allocated.

Promote a unifying message. It is vital to deliberately shape and dissemi-

nate a message of unity. Make sure your message is one of “we are all in it together.” This helps people transcend the impulse to split into factions.

“Name, claim, and frame trauma” from the onset. This helps everyone understand what is happening to individuals and to the group. It gives us the language to talk about it so that everyone is on the same page. It helps people say “Aha, this is why I am feeling so bad!” And it gives everyone permission to finally seek real help.

Know the “red flags” of traumatized employees. When people are traumatized, they experience the “fight, flight, freeze” survival response. This is the body’s natural response to danger that enables us to defend ourselves or flee to safety or freeze as a means of survival (much like playing dead in the animal kingdom). Fight, flight, freeze can manifest in different ways.

Some people might become hostile, belligerent, aggressive, or otherwise “difficult”—often seemingly without adequate cause. Others might cling to their “competence zone,” blindly doing what they’ve always done even though it no longer works. People dig in and resist change. Or they may insist they are “fine,” even when it is clear they are struggling.

“Meanwhile, leaders may behave in distinctively un-leaderly ways as well,” notes Dr. Goulston. “They might hide out in their office instead of jumping into action, or else make rash, knee-jerk decisions when they were previously known for levelheaded steadiness.”

Get super focused on communication. (Think: “VITAL.”) In times of crisis, employees need frequent, real-time, transparent communication more than ever. The acronym VITAL will help you remember the tenets around communicating in the aftermath of trauma: Visible. Leaders must be highly

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July/August 2022

visible and take the lead in communication. Don’t hide behind a spokesperson. Communicate quickly and clearly to reduce ambiguity.

“In it Together.” Double down on messages connected to teambuilding, camaraderie, purpose. Acknowledge fears and worries as normal. Let people know what to expect.

Transparent. Align leadership in how they see the external environment and make sure everyone agrees on what “success” looks like so messages are cascaded consistently. Don’t create voids by waiting to communicate. Tackle rumors head on. Share bad news the minute you have it.

Accessible. Use all modalities (video, email, intranet, text, town halls, etc.) to convey messages from the senior leader. Have a central repository/ FAQ where people can get info and ask questions between regular communication sessions.

Listening. Ask questions and leave room for inquiry. When listening, stop talking. Resist the temptation to just listen for what you want to hear (your job is to hear and deal with the hard stuff too).

Leverage the power of the 4th F. You already know about the Fight/ Flight/Freeze response. You may not know about the lesser known “fourth F.” This stands for friend. It represents the bonding that occurs in response to trauma due to the presence of oxytocin (the “love” hormone that fuels friendships). This hormone causes people to bond in the aftermath of trauma. If leaders can leverage this camaraderie early on it can bring the entire organization together. However, if they fail to do this, the fourth F can work against your organization as individuals bond with likeminded coworkers and end up splitting into factions. People begin to question other peoples’ motives and start taking sides. This division can lead to deep polarization.

Leaders succumb to pressure and choose one option over the other (say, Choice A). When the downsides of that action appear, they reverse courses and go to the other extreme. Naturally, the downsides of Choice B then appear… and leaders swing back to Choice A. With every swing of the pendulum division deepens. This is incredibly damaging to your culture.

“A ‘BOTH/AND’ mindset helps us manage polarization,” says Dr. Hendel. “Instead of approaching issues with an either/or mentality, organizations can leverage both sides of these polarities with a both/and approach.

The idea is to maximize the effects of both sides and minimize the downsides of each. For example, in a crisis, effective leaders can BOTH take charge AND build consensus. They can be direct and candid AND diplomatic and tactful.”

It actually is possible to recover and go on to thrive in the aftermath of trauma, assert the authors. But it’s a process—and the process starts long before the disruptive event occurs.

“Don’t be caught unprepared,” advises Dr. Goulston. “When trauma shows up at your front door, the sooner you take action, the sooner you can

make things right—and the sooner your employees can be on the road to healing.” v Diana Hendel, PharmD Dr. Diana Hendel is an executive coach and leadership consultant, former hospital CEO, and the author of Responsible: A Memoir, a riveting and deeply personal account of leading during and through the aftermath of a deadly workplace trauma.

As the CEO of Long Beach Memorial Medical Center and Miller Children’s and Women’s Hospital, Hendel led one of the largest acute care, trauma, and teaching hospital complexes on the West Coast.

Mark Goulston, MD, FAPA Dr. Mark Goulston is a board-certified psychiatrist, fellow of the American Psychiatric Association, former assistant clinical professor of psychiatry at UCLA-NPI, and a former FBI and police hostage negotiation trainer. He is the creator of Theory Y Executive Coaching that he provides to CEOs, presidents, founders, and entrepreneurs, and is a TEDx and international keynote speaker.

Use “both/and” to stop posttrauma polarization. When a traumatic event occurs, opposing views can divide the organization. People believe the right course of action is either “A” or “B.” They see themselves as right and the other side as wrong.

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July/August 2022

23

Seven Questions Business Owners Should Ask Themselves For business owners, the past couple of years have been incredibly stressful and chaotic. If you’re like many, you’ve been on autopilot and in survival mode. In fact, you’ve been so busy trying to keep the doors open that you haven’t had a moment to pause and ask yourself, Does what we’re doing make sense for the way the marketplace is now?

Workplace trends expert Rick Grimaldi has a suggestion: Before 2022 gets any older, set aside some time to work on your business instead of in your business.

“There have been so many changes since the pandemic started nearly two years ago,” says Grimaldi, the author of FLEX: A Leader’s Guide to Staying Nimble and Mastering Transformative Change in the American Workplace “Really, it’s a completely different world right now. Now is a good time to ask yourself what you might need to change based on evolving conditions.”

Here are just a few questions you might ask yourself: Does our workforce match our current business needs? For example, do you need more service staff to accommodate new customer behaviors? Do you need to rethink their duties? We’ve all experienced service snags at restaurants that are struggling to handle both dine-in and take-out customers with too few employees (or with a staff who are assigned the wrong tasks). Is something similar happening at your company?

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Do we need new hiring practices given the diminished talent pool? With the talent shortage at a 10-year high, it may be time to rethink how you recruit, how much you pay, what incentives you offer, and so forth. It’s challenging to find good people now, but it can be done. You might need to think creatively, but you MUST ensure you’re a more attractive employer than competitors.

Are we putting metrics ahead of engagement? We’ve long known employee engagement matters. Still, the unspoken “but” has always been that metrics (especially performance and financial ones) matter more. Be sure you’re putting engagement at the center of everything—which means doing everything possible to make sure employees feel cared about and listened to, that they feel a sense of belonging, and that it’s safe to speak up when something is wrong.

Are we making employee well-being a priority? Mental health issues can no longer be in the closet when so many have moved past stress and into trauma territory. Psychological well-being impacts not just engagement, but also productivity, performance, and every aspect of culture. Keep an eye on this issue as you design benefits, career tracks, and work arrangements. And destigmatize mental health issues. It has to be okay to ask for help.

What are we doing to move past DEI and create REAL belonging? We know diversity, equity, and inclusion matter. But don’t just use DEI as a buzzword. Instead, work toward what DEI expert Tristan Higgins calls metaclusivity.

Find ways to cultivate a true sense of belonging.

Is it time to rethink our vendors and partners? Supply chain disruptions are wreaking havoc in almost every industry. If shortages are hurting your business, it may be time to consider switching suppliers. Think carefully before jumping ship, though: You may realize preserving a relationship matters more in the long run than easing what are (hopefully) temporary shortages.

Do we have the right legal advisors (and/or HR policies) in place? The past two years have forced companies to walk a tightrope between worker safety and individual rights/ preferences around returning to the office, vaccine mandates, etc. Beyond the pandemic, there are legal issues to navigate around gig workers and employment status, DEI and sexual harassment practices, and so forth. How you handle these complex issues has a huge impact on your culture. Don’t skimp in this area.

“Right now is a good time to think about what you’re doing right, what you could do better, and what needs a total overhaul,” says Grimaldi. “It’s easy to get so buried in the day-to-day grind that we overlook huge problems. Getting intentional about auditing yourself and setting aside a little time to flex as needed can change everything about your future.” v The National Dipper

July/August 2022

The National Dipper July/August 2022

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Delegation: The Key to Great Managers Have you watched or participated in a team sporting event recently? Or, have you watched an instrumental concert? What’s similar about these two events is that the manager doesn’t do the work. He delegates. In other words, he gets his job done by getting help from others. Sounds simple enough. However, the way some managers feel about delegation can best be described by a line in a recent commercial: “Please mother, I’d rather do it myself.”

Many managers do it themselves. And their efforts may be well directed but the team plays poorly. Team members either end up with simple unchanging tasks or wait to be told what to do. People are being paid to watch a one man band.

Quality music isn’t the result.

Delegation Delegation is the process of assigning or entrusting work to others. Management without delegation, lacks quality. And managers fail to delegate for numerous reasons. Each reason is very real in the ineffective manager’s mind.

First, we all know that we can do a job better than anyone else. The problem is that while we are doing the job, we cannot do anything else. This is an example of poor leverage in a management setting. An example of good leverage would mean that our resources are working for us through others efforts. A dollar invested in a savings account earns interest. The leverage is the interest earned by that dollar when we “delegate” it to a bank rather than hide it under our bed.

We gain by earning from the efforts of others.

The Short Run Second, the short run perspective has become a major problem in our society today. American managers must meet short term goals and objectives. All efforts are directed to an immediate solution and little or no attention is given to what can happen in the future. Delegation suffers in the short run.

An untrained employee cannot become productive by waving a magic wand. Through training, however, that individual can take future responsibilities. Good managers make

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some sacrifices in the short run to obtain benefits over time.

Failure Third, the risk of delegation is failure; failure that the employee will not do the job correctly or that the work will be done late, or the work will not be done at all. All of these are possible. Managers have to take risks. The risk factor decreases as employees are trained.

The question managers have trouble with is, “where do I begin?” The answer is simple. Begin at the beginning with every new employee. Train them to take responsibilities, to learn their jobs, to learn related jobs and even to learn other jobs in the organization.

Risk drops dramatically where training is implemented.

A major benefit is that employees feel better about themselves when given things to do that are meaningful in their job areas.

Hiring Procedures The fourth reason is not being sure of subordinates’ capabilities. That is an easy fear to correct. Most managers have the right to say who will be hired and who will not. The problem occurs when applicants do not receive proper screening.

Managers have to take the time to establish criteria for all persons applying for employment in the organization.

Simple tests exist, or can be prepared by the manager to determine if the applicant has the skills necessary to do the job. Sadly, most managers do not really know what it takes at the front end when people are hired. They only determine a person’s lack of confidence or aptitude after they have been hired. Hire people with the proper qualifications, train them continuously, and they will perform.

Errors And finally, the question of a limited warning system means that the manager has little or no time to recover once an error has been made. Close supervision in the early stages of an employee’s training can reduce the risk. Face it. There will be occasions when employees make mistakes, everyone knows about it, and that’s life. However, it is not the end of the world. A good manager learns from such situations and takes immediate steps to insure that the incident will not occur again.

The reasons for using delegation far outweigh the reason for ignoring it in the workplace. Delegation produces a “multiplier effect” for managers. Their individual efforts can be multiplied many times through the delegation of work assignments to competent, well trained employees. There is no fear in this situation. Only results, and plenty of them. Delegation in management is like interest in baking. It is the extra effort that never stops working. And, the manager can sit on the sidelines figuring out how to best use all their resources.

Delegation is the key that makes good managers, great managers. v The National Dipper

July/August 2022

Tools of the Trade: Cake Decorating

Pastry Bags Pastry bags come in various sizes, they are usually disposable so that you will use it one time and discard it.

There are long and short bags, but remember that if you are not going to use the entire bag, you must fold out the part that you will not use. This shortens the bag, and gives less space between the tip and the top so that you have better control of the tip.

Pastry Tips There must be hundreds of pastry tips. They are made of metal and allow the icing to take on different shapes as it is pushed out of the bag.

Larger size tips are easier to manage. So if you are just starting to decorate cakes it is advisable to begin with a large tip such as a shell tip. This tip will deposit small, medium and large patterns depending on how long you press the bag. Non-stop pressing of the bag will produce a straight pattern line.

Patterns are created when you stop squeezing the bag at intervals.

It is important to stress that one tip can lend itself to quite a few variations.

Decorators do very delicate work with fine tips, but find that the delicate work will fall out as soon as the icing freezes. Elaborate detail work takes time and would not be suitable for ice cream cakes.

Couplers These are the secret to holding the bag and the tip together. Tips can be changed without changing the pastry bag thanks to the coupler. Even if you work with one tip, you need a coupler.

Turntable A turntable is an optional item, yet very practical. A turntable allows you to turn the cake as much as you need, so you do not have to walk around the cake, or stop. You can follow a pattern around the entire cake.

An electric cake decorating table that rotates clockwise, and counterclockwise with variable speed controls is available. For large production and detailed work it is an ideal item.

The use of these tools may seem The National Dipper

July/August 2022

simple to you but there are a few basic rules that you will want to learn, either by reading a book, by joining an association of cake decorators or by taking time out to attend a course in basic cake decorating techniques.

Here are a few basic tips for handling these tools: Hold tip and bag close to the cake.

This allows better control of the design. Practice putting equal deposits on the edges of a paper plate. Work with a dummy so you can wipe off what you don’t like, if you do not have a dummy, the next best thing is a paper plate.

The following are sources for short, long and professional cake decorating classes. If you intend to learn the art of cake decorating choose the one best suited to you.

Some department stores give lessons in cake decorating. Check their kitchen areas to find out if they have cake decorating supplies. If they do, then they may also have classes and

can inform you of the day and time these classes are held.

Google the closest cake and candy supply store. The owners of these stores are usually professional cake decorators and give lessons as well as sell supplies. You will find a wealth of information at these stores. They will not only sell the item, but will help you with your choice of tools as well. The same applies to your local bakery supply store.

Continuing adult education centers, community schools and high school level vocational schools may have courses for the community.

Check with your local adult education center or your local high school to see if they have a course you can take in cake decorating.

Just remember that the amount invested in learning how to decorate a cake will pay off many times over when you market your ice cream cakes. v

When you join NEICRA, you are family!

As part of our family, here are some of the benefits you will enjoy

• Network with your peers • Great Newsletter • Consult with your suppliers • Improve profits • Enhance shop operations • Learn about new products • Improve employer-employee relations

For information contact: Margaret Anderson New England Ice Cream Restaurant Association P. O. Box 1039, Westwood, MA 02090 E-mail: mca319@gmail.com Web Site: www.neicra.com 27

Yellow Pages The National Dipper Yellow pages is a complete resource guide for tthe frozen dessert retail industry and will appear in every issue.

Listings are sold on an annual basis and rates are for six issues.

Yellow pages are not commissionable and payment must accompany order. Send your order to: The National Dipper, 1030 West Devon Avenue, Elk Grove Village, IL 60007-7226. 847/301-8400.

Regular Listing: 1st line $395. year, additional lines, $280. year.

Maximum characters 40 characters per line.

Boldface Listing: 1st line $495. year, additional lines, $395. year.

Maximum 30 characters per line.

ALL CAP Listing: additional $85 a line per year, regular or boldface.

Maximum 30 characters per line.

ASSOCIATIONS Great Lakes Ice Cream & Fast Food Assn. ..................810/618-0605 New England Ice Cream Restaurant Assn. .........mca319@gmail.com BATCH FREEZERS Carpigiani…………icecream.carpigiani.com……..……800-648-4389 BOOKS Tips for Costing Ice Cream & Frozen Yogurt Cakes & Pies, plus: Tips for Costing Ice Cream Cones, Sundaes, Shakes & Other Goodies………………………..JLM Unlimited...........847-301-8400 BULK ICE CREAM CONTAINERS GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………......………800-Ice-Cream Negus Packaging Solutions 3220 Kingsley Way, Madison, WI 53713 CAKE DECORATING www.cakedeco.com…Candles & Everything!...........718/545-4600 COCOA POWDER Forbes Chocolate…………............………..www.forbeschocolate.com CONES GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………800-Ice-Cream JoyConeCo.Cake,Sugar,WaffleCones&Bowls,Wafers,Cookie Inclusions PDI Cone-Dutch Treat…Sugar Cones & Toppings…716/821-0698 DIPPING CABINETS Carpigiani…………icecream.carpigiani.com………..…800-648-4389 FLAVORS GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………….800-Ice-Cream Green Mountain Flavors, Inc. ………………….……..800-639-8653 FROZEN CUSTARD GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………….800-Ice-Cream Classic Mix Partners...www.classicmixpartners.com.....800-722-8903 Award Winning Frozen Custard Mixes FROZEN YOGURT MIX GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………….800-Ice-Cream HARDENING CABINETS Carpigiani…………icecream.carpigiani.com………..…800-648-4389 ICE CREAM CARTS & FREEZERS AllStarCarts-IceCreamCarts-Tricycles-TrucksTrailers...800/831-3166 Carpigiani…………icecream.carpigiani,com………..…800-648-4389 ICE CREAM CONTAINERS GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………….800-Ice-Cream

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ICE CREAM CONTAINERS Visstun Cups…………..www.visstuncups.com…….….702/251-8809 ICE CREAM MIX GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………….800-Ice-Cream ICE CREAM MIX - VEGAN GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………….800-Ice-Cream Meadowvale, Inc…..www.meadowvale-inc.com……800-953-0201 LUBRICANTS Haynes Lubricants……www.haynesmfg.com…………800-992-2166 PHOTOGRAPHY Stella Lorens Gallery…www.stellalorens.com..............630/730-8297 SODA FOUNTAINS AMERICAN SODA FOUNATIN, INC............................312/733-5000 455 N. Oakley Bl...Chgo, IL 60612...www.americansodafountain.com Parts-Sales-Service-Mixers-Pumps-DraftArms-SodaFount.Bev.Equip SOFT SERVE MACHINES Carpigiani…………icecream.carpigiani.com…...………800-648-4389 TOPPINGS GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………….800-Ice-Cream TR Toppers ……. www.trtoppers.com…………......……800-748-4635 VANILLA Prova Gourmet….www.provagourmet.com…................978/739-9055 VEGAN ICE CREAM MIX GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………….800-Ice-Cream Meadowvale, Inc…..www.meadowvale-inc.com……800-953-0201

Regional Yellow Pages Regional Yellow Pages are available to companies that distribute products and/or services in a limited area of the country. Companies are listed in the state in which they are located. Regional Yellow Pages will appear in all six issues of The National Dipper and rates shown are for six issues. Regular Listing: 1st line, $295. per year, additional lines $165. per year. Maximum 40 characters per line.

Boldface Listing: 1st line, $395. per year, additional lines $295. per year. Maximum 30 characters per line. ALL CAP Listing: additional $75. a line per year, regular or boldface. Maximum 30 characters per line. Payment must accompany order. Regional Yellow Pages are non-commissionable.

NEW JERSEY GlacierPoint Enterprises, Panza Division www.icecreamproducts.com…………………….800-Ice-Cream Dingman’s Dairy....www.dingmansdairy.biz..800-958-6838 NEW YORK Electro Freeze Tri State,soft serve,batch, shake, slush.NY,NJ, CT OHIO Peck Food Service…..www.peckfoodservice.com..800-732-7325

The National Dipper

July/August 2022

Calendar JULY National Ice Cream Month National Hot Dog Month National Blueberry Month National Watermelon Month 1 – Creative Ice Cream Flavor Day 3 – National Chocolate Wafer Day 4 – Independence Day 7 – Strawberry Sundae Day 7 – World Chocolate Day 9 – National Sugar Cookie Day 11 – National Blueberry Muffin Day 12 – National Pecan Pie Day 15 – National Gummy Worm Day 17 – National Peach Ice Cream Day 17 – National Ice Cream Day 17 – National Ice Cream Sundae Day 23 – National Vanilla Ice Cream Day 25 – National Hot Fudge Sundae Day 26 – National Coffee Milkshake Day 28 – National Milk Chocolate Day 30 – National Cheesecake Day 31 – National Cotton Candy Day July – National Blueberry Month.

Contact: Tom Payne, U.S. Highbush Blueberry Council, 865 Woodside Way, San Mateo, CA 94401. 650/340– 8311. Fax: 650/340–8568. E–mail: jferrary@tjpmd.com AUGUST National Peach Month 2 – National Ice Cream Sandwich Day 3 – National Watermelon Day 4 – Chocolate Chip Cookie Day 6 – National Root Beer Float Day 7 – Friendship Day 8 – National Frozen Custard Day 10 – National S’mores Day

14 – National Creamsicle Day 17 – National Vanilla Custard Day 18 – National Ice Cream Pie Day 18 – Ntl Soft Serve Ice Cream Day 19 – National Aviation Day 21 – Senior Citizen Day 22 – National Spumoni Day 24 – National Peach Pie Day 25 – National Banana Split Day 26 – National Cherry Popsicle Day 30 – Ntl. Toasted Marshmallow Day 10 – Make It Fresh! Seminar. Emery Thompson Machine, Brooksville, FL. Contact: Paula Thompson, Emery Thompson Machine, 15350 Flight Path Dr., Brooksville, FL 34604.

718/588–7300. Fax: 352/796-0720.

E–mail: paula@emerythompson.com SEPTEMBER National Honey Month National Papaya Month 2 – National Blueberry Popsicle Day 4 – National Macadamia Nut Day 5 – Labor Day 6 – National Coffee Ice Cream Day 10 – National Hot Dog Day 11 – Patriot Day 11 – Grandparent’s Day 11 – National Hot Cross Bun Day 12 – Ntl. Chocolate Milkshake Day 13 – National Peanut Day 21 – National Pecan Cookie Day 22 – Autumn begins 22 – National Ice Cream Cone Day 23 – National White Chocolate Day 23 – National Key Lime Pie Day 25 – Rosh Hashanah Begins 27 – National Chocolate Milk Day

28 – Strawberry Cream Pie Day 29 – National Coffee Day 29 – National Mocha Day OCTOBER National Apple Month National Pretzel Month National Caramel Month National Cookie Month National Dessert Month 3 – National Caramel Custard Day 4 – Yom Kippur 7 – National Frappe Day 10 – Columbus Day (Observed) 13 – National M&M® Day 14 – National Dessert Day 15 – Sweetest Day 16 – National Boss Day 18 – National Chocolate Cupcake Day 22 – National Nut Day 24 – United Nations Day 28 – National Chocolate Day 30 – National Candy Corn Day 31 – Halloweens

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Advertisers’ Index All Star Carts & Vehicles, Inc..........24 Carpigiani..........................................7 Costing Manuals................................9 Dingman’s Dairy...............................13 Dipwell Techware.............................15 Douglas Equipment..........................17 GlacierPoint Enterprises Panza Division.............................2 Great Lakes Ice Cream & Fast Food Association...................................23 Haynes Mfg.....................................21 The National Dipper

July/August 2022

Stella Lorens Photography ..............25 Met Speed Label...............................19 Negus Packaging Solutions...............29 New England Ice Cream Restaurant Association.................................27 Prova Gourmet .................................5 Visstun.............................................26 This Advertisers’ Inde is published as a service to you, the reader. The Publisher does not assume liability for errors or omissions.

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Your Title (Check All That

_____ Ice Cream Dipping Store - 1 Apply) _____ Soft Serve - 2 _____ Owner - 1 _____ Frozen Yogurt - 3 _____ Partner - 2 _____ Frozen Custard - 4 _____ President - 3 _____ Gelato - 5 _____ Vice President - 4 _____ Italian Ice - 6 _____ Secretary/Treas. - 5 _____ Vending Vehicle/Catering - 7 _____ Manager - 6 _____ Concession Stand - 8 _____ Buyer - 7 _____ Dairy & Convenience - 9 _____ Salesperson - 8 _____ Supplier of Goods & Services - 11 _____ Representative - 9 _____ Distributor - 12 _____ Other - 10___________ _____ Supplier/Dist. Salesperson-13 Do you make your own frozen desserts with _____ Broker-14 a batch and/or continuous freezer? _____ Other - 15 _____________________ _____ Yes _____ No Average gallons of frozen desserts sold per week: Do you serve food? ____ Up to 100 gallons - A ____ 151 to 200 gallons - C ____ Yes ____ No ____ 101 to 150 gallons - B ____ 201 plus gallons - D

Your Name____________________________________________________________________ Your Title _____________________________________________________________________ Company Name ________________________________________________________________ Mailing Address _______________________________________________________________ City ___________________________ State _______ Zipcode _____________ Plus 4_________ Phone Number (_______) ________________ Fax Number (______)______________________ Date __________________ E-mail Address __________________________________________ By providing your email address you give The National Dipper permission to add you to our Constant Contact email list.

If the mailing address above is not your store address, please include your store address below: ______________________________________________________________________________

The National Dipper Magazine and The National Dipper Source Books (the “Works”) contain proprietary information of the publisher and are licensed, not sold. In consideration for your substantially completing and returning this form to the publisher, which act shall be deemed sufficient evidence of your acceptance of this non-exclusive, non-transferable, license, the publisher (a) grants you the limited right to use these works in your business, provided that you do not sell, resell, reproduce, distribute, or transmit in any form or by any means, including without limitation, electronic, optical or mechanical means (by way of example and not limitation, photocopying or recording by or in an information storage retrieval system) these Works, either in part or in their entirety, without prior written permission of the publisher, and (b) agrees to provide you with a complimentary copy of the work.The National Dipper reserves the right to restrict subscriptions to qualified subscribers only. All information must be provided and the card must be signed or subscription request will not be fulfilled. INCOMPLETE FORMS CANNOT BE PROCESSED OR ACKNOWLEDGED AND MAY RESULT IN CANCELLATION OF YOUR SUBSCRIPTION.

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30

The National Dipper

July/August 2022