Bill Meagher, Owner, Lakeside Creamery, Deep Creek Lake, Maryland.Bill was a student at the 1994 Successful Ice Cream Retailing Seminar and has since opened and operates a successful retail store that many have asked to franchise. He will help you through the maze of issues involved in opening a new venture and share with you the joys and frustrations associated with becoming an entrepreneur.
Ray Sheehan, Owner/President, Avondale Dairy Bars, Niagara-on-the-Lake, Ontario, Canada. Manager, Anderson’s Ice Cream and Ice Cream Cake Production Division, Buffalo, New York.Past President, National Ice Cream Retailers Association. Ray has made a huge success out of his ice cream business. He is known in Canada and the United States for his experience with homemade style ice cream, ice cream cakes and pies, and other specialty items. Ray’s knowledge and accumulation of statistics dealing with wholesaling, industry trends, internal controls for your business, multiple store expansion, and year round survival techniques is extensive. He truly motivates his listeners.
Rich Johnson, Owner, Tasty Time Enterprises, Inc, Folsom, California.Rich knows the ins and outs of operating a successful ice cream store along with an ice cream catering business. Having managed hundreds of events each season, he will assist you to develop, market, staff, and operate successful ice cream events, cutting years off of the learning curve, and immediately boosting your bottom line.
Course Instructors
Ronald Schmidt, Professor, Food Science and Human Nutrition, University of Florida. Dr. Schmidt is the Dairy Extension Specialist at the University of Florida. In this capacity, he conducts a variety of educational outreach programs in dairy and food processing technology, sanitation, and food safety. He also teaches graduate and undergraduate courses in food science and conducts research in dairy foods and food microbiology.
John Pascuito, Product Manager, Brill Co. BS Food Science, University of Massachusetts. John has over 25 years experience in the dairy, and baking industry. He has worked in research and development, formulating products for such companies such as H.P. Hood, Oringer, Murrays, and the Brill Co. He shares his extensive knowledge of ice cream flavorings, variegates, sundae and chocolate toppings, and other specialty food ingredients in a way that can make the complicated food chemistry and recipes simple to understand for the layperson.
Bob Romarino, Co-Owner, Sentry Equipment and Soft Serve Consultant. Electro Freeze is the grand daddy of the soft serve industry, dating back to the time that soft serve was thought of as “frozen custard”. Sentry is one of the nation’s largest soft serve machine distributors. Rob will provide valuable insights into the ‘how’s and why’s’ of soft serve.
