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2011 Spring Newsletter

Springtime, a time to think about growing your business! ………a Message from Tony Therefore, it is imperative to have March 7, 2011 fair prices, high quality products and out- Volume 4, Issue 1 In the spring of 2009, with the economy standing service, all backed with a smile. The execution of the sale, the presentation in the grip of uncertainty, I wrote about Inside this Edition the key elements of quality, value, depend- and overall store appeal, are integral parts of your customer’s final experience of value. As ability and consistency. Consideration of A Note from Tony 1 these fundamentals is necessary to gener- you begin your “Spring Spruce Up” projects and menu reviews, remember a detailed ate customer loyalty as well as create a Spring Tasting 2011 1 training manual, which should stress these new base. As the economy slowly recovers, it core elements for success, is vital. is vital that we all focus on these basic New 2011 Flavors 1 principles that have been the core of Island As the food industry continues to ad- New Items for 2011 1 Ice Cream’s success over the past 39 years. just to the many global market conditions, you can depend on Island Ice Cream Com- The following is an outline of how these pany to continue to consistently deliver the 2011 Website !! 1 components, quality, value, dependability best quality products, at the most affordable Industrial Trends 2 and consistency are essential to maintain- price. In closing, I am looking forward to ing and growing one’s business. another exciting and busy year, assisting you New Descriptions 2 with the highest standards of service and Today’s customers want to have a satis- quality products on which our reputation is fying experience and expect good value for Ideas for “Going Green” 2 based. their dollar. Since value is subjective, it is Your Ice Cream Guy, Get on the email list! 2 often difficult to pin point how any one customer perceives it. Tony Island Ice Cream 6th Annual Ice Cream Taste Testing goes Global with Saturday, April 16th & Sunday, April 17th 2011 New Flavors a great, new Website!! From 12:00 noon to 4:00 pm HP Hood / Kemps Please, join us for our Monster Cookie — Oatmeal cookies and coated pieces swirled with peanut but- Island Ice Cream Company “6th Annual Product Tasting” ter in vanilla ice cream. has been working to create a Featuring: Kemps / HP Hood, Chocolate Cherry Truffle — Chocolate new website throughout the chunks and cherry pieces swirled in rich dark post season months. This site, Breyers, Edy’s, Gifford’s, Good Humor, . www.islandicecream.net, in- Pecan Bliss — Roasted pecans and Philadelphia Water Ice , Frozen , swirls of caramel in caramel ice cream. cludes information on various and Frozen Tropic Beverage Quarterback Crunch — Creamy vanilla ice topics related to our wholesale cream w/ a caramel swirl, special “team” pecans, company as well as informa- at cookie crunch, chocolate flakes & bits. tional data regarding the indus- Bandanas Restaurant try. Our expected launch date 2011 New Products Buttercup and Atlantic Aves. is early April! Bakers Perfection Wildwood Crest, NJ 08260 Apple Crumb Tart Double Fudge Our Web page encompasses a wide array of tools that will R.S.V.P. By Monday, April 4th, 2011 Chocolate Peanut Tart Black Forest Cheesecake assist you as you continue to 609-522-0438 (Descriptions on Page 2) grow your business. Please feel free to “sign up” for our per- Unilever 2011 New Novelties Popsicle sonalized customer contact Magnum Double Caramel Ice Cream Bar— Fat Frog— an apple and melon flavored frog service page. If you have any Vanilla bean ice cream dipped in chocolate face pop ready to “hop” into your store. concerns or questions regard- coating, caramel sauce with Belgian Airhead— a frozen, chewy popsicle with a blue ing the site, please call Island at chocolate raspberry flavoring. 609-522-0438. Klondike *Ask about Goodwest’s newest hit: “What the Fudge Brownie” Sandwich — Light vanilla ice cream with a chocolate fudge center between two chocolate brownies. All Natural Iced Tea, as well as, the 2010 hit, Kona Iced Coffee!

Page 1 Industry Trends and Adjustments: Spring is the perfect While many of us have been enjoying the “off season” and not think- time to: ing too much about the upcoming summer, food commodity markets have been rising steadily. In 2011, many sources cite that food prices will be at their “all time high”. According to the United Nations Food and Agricultural Or- ganization, there are four main factors that are driving prices higher: weather, increased demand, smaller yields and crops diverted to biofuels. Average food prices around the world are higher than they were in the summer of Install flow restrictors on faucets. 2008, 2009 and 2010. A flow restrictor limits the amount Extreme weather, which is driven in part by climate change, can dra- of water used in hand washing matically increase food prices. Weather issues, such as droughts and floods, sinks, on dish machines and dish have led to diminished yields. In addition to crop requirements for biofuels, sinks. Some restaurants have saved sustained requirements for food at home and abroad have tipped the “supply 5 million gallons of water a year by installing flow restrictors as part of and demand” scale event further on the demand end. Another major contribu- their “Go Green” effort. tor to the agricultural prices is the run-up in oil prices. Ice cream ingredient commodities have been hard hit. According to Food Business News, some percentages for the general increase in ice cream Get rid of Styrofoam. Styrofoam, in most restaurants, is found in the ingredients are as follows: fresh fruit 1.4%, milk 5.8%, butter fat 60% and form of take out boxes, soup contain- chocolate 75%. HP Hood and Kemps have cited the following price increases ers and coffee cups. This never bio- from 2009 to 2011: and 13%, liquid 65%, whey pow- degrades so try switching to recy- der 65% and non-fat dry milk 50%. cled paper products if possible! The United Nations Food and Agriculture Organization has a new report out titled, “World food Purchase sustainable foods. This prices reach new historic peak,” which is the source for means food products which support the long-term sustainability of eco- the graph to the right. systems and agriculture for future Unilever has also cited increases in the basic generations. Consider organic foods, commodities used in ice cream production as outlined which reduce the use of toxic syn- in the graphs below. thetic pesticides and fertilizers. Lo- Island Ice Cream Company will continue to cally grown foods reduce pollution monitor all market trends and related global issues as associated with long distance trans- we prepare for the upcoming 2011 Season. portation, support local business and are fresher. “Touch base” with your local farmers and find out what produce they carry and when it is in season.

Other ways to go green include com- posting and recycling. Composting is not always a practical option for res- Island Ice Cream expands product line to include taurants in the middle of a down- Specialty deSSertS from baker’S perfection! town area, but recycling can be done most anywhere. The key to recycling Island Ice Cream will now carry a new line of premium gourmet desserts from in a restaurant is to have stations Baker’s Perfection. These are individually packaged dessert items and will include our set up in all areas, such as the traditional Chocolate Volcano Cake, as well as, some new, delicious , ready to cre- kitchen, wait station, bar and office. ate a new twist on any menu! The next important step is training Apple Crumb Tart—a tart shell filled with sliced apples and raisins with a crumb streu- the staff, which can take a little sel drizzled with caramel. time, but is worth it. Not only will Black Forest Cheesecake—The finest black cherry filling enrobed in cheesecake with a you be helping the environment, but thin layer of moist chocolate crumbs atop a chocolate cookie base. it is also the law in New Jersey. Chocolate Peanut Butter Tart—a tart shell filled with rich chocolate and pea- nut butter mousse topped with peanut butter chips and drizzled with peanut butter and chocolate gananche. Look for e-mails regarding upcoming news and events. Double —two layers of delicious with two layers of rich fudge If you haven’t sent your e-mail topped with a vanilla butter cream icing that is dusted with cocoa powder. address, call Island to join our list!

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