NAC Weekly eNews
Jul. 17, 2013

Bacon-wrapped, deep-fried, and chocolate-dipped: 20 wacky food ideas from state fair vendors
Although guests are increasingly more likely to see nutrient-rich ingredients like quinoa, kale, and goji berries on event and meeting menus as caterers respond to demands for healthier fare, America's state fairs continue to serve up creative takes on deep-fried, cheese-smothered, bacon-flavored dishes.More

Exhibitor form for badges & program
If you are exhibiting at the NAC Convention and Trade Show in New Orleans on Aug. 6-9, remember to get your Exhibitor Form for Badges & Program submitted today. If we do not receive a form from your company today, we will use the information on your booth registration form, and you will need to wait to have badges made onsite. The Convention is only three weeks away, visit here for more information and to register.More

NAC Board affirms new by-laws
The National Association of Concessionaires (NAC) announced that the Executive Committee and Board of Directors have affirmed the new set of by-laws at their April meetings in Las Vegas. In order for these by-laws to take effect, they will have to be voted on by the membership. The vote will take place on Thursday, Aug. 8 during the Annual Membership Luncheon at the 2013 NAC Convention & Trade Show at the Hilton Riverside Hotel in New Orleans.

NAC members are encouraged to review the by-laws prior to the meeting. You can download a draft by clicking here.More

CCM/ECM Breakout Session
For the first time at NAC, we will be conducting a CCM/ECM Breakout Session for all alumni or those interested in the program. The one hour discussion, facilitated by Larry Etter, NAC Director of Education is scheduled for Thursday, Aug. 8 from 4:30 - 5:30 p.m. in the Elmwood room – 3rd floor. The ECM candidates that will be in class on Friday, Aug. 9 are requested to attend this session as an introduction to the program.More

Welcome new members!
NAC is pleased to welcome new members:
Terri Mazur of Bagcraft Papercon
Paul Artt of Quik n' Crispy Greaseless Fryers
Ray Kovitz of Shake N' Share, LLC
Justin Kovitz of Shake N' Share, LLC
Randy Asselin of Rock Tops
Kevin Lorms of Rock Tops More

Confirm your summer appointments by phone
The Sales Hunter
Be diligent in confirming your summer sales appointments by PHONE. Why? Because it is more difficult for someone to cancel an appointment once they have heard your voice. More

Hot dogs from around the country
The Houston Chronicle
Happy National Hot Dog month! In celebration of this American delicacy with its European roots, here's a sampling of regional hot dog style from around the states. More

Wisconsin cheese curds: America's best regional food?
USA Today
Folks from Wisconsin proudly go by the name Cheeseheads. Indeed, the state leads the nation in cheese-making, producing some 2.5 billion pounds of cheddars, mozzarellas, muensters and more a year. So it's no wonder that a cheese by-product, little known outside of the Midwest, would be one of Wisconsin's very favorite homegrown dishes. Behold the mighty cheese curd. More

American tastes branch out, and food makers follow
The New York Times
While the effect of changing demographics has been seen in voting patterns and employment trends, the growing influence on America's palate of the influx of immigrants from Latin America and Asia has been more subtle, even as grocery shelves increasingly display products containing ingredients like lemon grass and sriracha peppers.More

7 easy ways to increase your income with past clients
By Sydni Craig-Hart
Studies consistently show that clients who have purchased from you once are likely to do so again if they are given the opportunity to do so. In fact, INC magazine says that “Acquiring new customers is expensive (five to 10 times the cost of retaining an existing one), and the average spend of a repeat customer is a whopping 67 percent more than a new one.” If you take a moment to think back on your best client experiences, the ones that got best results and who you enjoyed working with the most, wouldn’t it be great to have the opportunity to work with them again?More