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Toronto, December 13, 2017 – SOCAN – the Society of Composers, Authors & Music Publishers of Canada welcomes the House of Commons motion triggering the parliamentary review of the Copyright Act of Canada in 2018. This process, which was mandated as part of previous amendments to the Act in 2012, comes at a pivotal moment for authors, composers and music publishers.

"Canadian copyright legislation is lagging behind those of other G7 countries, and I hope that, through this review, Canada will want to assume a world leadership position on copyright, as it does on other issues," said Eric Baptiste, SOCAN’s Chief executive officer. "In a sector in turmoil, especially with the arrival of new ways to consume and listen to music, more than ever we need strong copyright protection to ensure that music creators and publishers are fairly compensated for their work."

SOCAN is Canada’s largest music organization and, with its combination of members and organizations licensed to play music, touches more than a quarter-million Canadian independent and small businesses. SOCAN is also Canada’s largest copyright collection organization, connecting more than four-million music creators worldwide as well as more than a quarter-million businesses and individuals in Canada. With a concerted use of progressive technology and a commitment to lead the global transformation of music rights, SOCAN is dedicated to upholding the fundamental truth that music has value.

SOCAN looks forward to working with the various parliamentary committees that will review the current law to provide expertise and bring the point of view of the songwriters, composers and music publishers.

 
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December 11, 2017 (Winnipeg, MB) – Richardson International Limited is adding another crop inputs location to its growing network of retail crop inputs centres across the Prairies. Today, the company announced the acquisition of Bestland Air Ltd., an independent crop inputs retailer located near Starbuck, Manitoba. The transaction closed on December 8, 2017.

“This business is an excellent addition to our Richardson Pioneer network as it will be an extension of our full-service Richardson Pioneer Ag Business Centre in Starbuck,” says Tom Hamilton, Vice-President, Agribusiness Operations. “It will provide us with additional capacity and enhance our ability to continue providing local producers with leading seed, fertilizer and crop inputs technologies.”

Richardson is focused on building its crop inputs network across Western Canada through both acquisitions and new builds. The company acquired 10 retail crop inputs locations from CHS Canada in October and purchased two independent, full-service retail crop inputs centres in Vermilion and Forestburg, AB last summer.

Richardson is also expanding its network by building new crop inputs facilities in strategic locations across the Prairies. Two new crop inputs centres opened in Elrose, SK last summer and in Pasqua, SK in November. A third new crops inputs facility is currently under construction in Wakaw, SK and will be open for business in 2018.

Richardson Pioneer is a division of Richardson International Limited, Canada’s leading agribusiness. A global leader in agriculture and food processing, Richardson is a worldwide handler and merchandiser of Canadian-grown grains and oilseeds and a vertically-integrated processor and manufacturer of oats and canola-based products. Richardson is one of Canada’s Best Managed Companies with over 2,600 employees across Canada, the U.S. and the U.K.

 
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Vancouver, BC – go2HR, BC's tourism human resource association, is pleased to become certified by the Certificate of Recognition Program (COR).

As part of their commitment to promote workplace safety within the tourism industry, go2HR is the certifying partner for the COR program in partnership with WorkSafeBC, developing audit tools and supporting tourism operators to achieve their certification.

With the launch of Small Employer COR (SECOR) in early 2017, go2HR undertook the program and was audited in September. Today, Mike Roberts, Executive Director of the BC Municipal Safety Association, presents go2HR with their official COR certificate.

“This was a phenomenal result, especially for an organization going through the COR process for the very first time,” says Roberts. “The BCMSA has never awarded 100% on a certification audit before; go2HR has clearly demonstrated that there is a commitment from every level of the organization, in establishing an excellent safety culture among all workers, management, and the executive.”

The Certificate of Recognition Program (COR) is an occupational health and safety audit, certification and incentive program, rewarding employers that go beyond the legal requirements by taking the "best practice" approach to health and safety in the workplace. Employers with fewer than 20 employees can participate in the Small Employer COR with a slightly different process and audit tool that takes into account the size of the operation in order to increase small employers’ success.

“For several years we’ve been dedicated to helping other employers obtain COR. It was a great experience for us to undertake the process ourselves and see it from the other side,” says Arlene Keis, CEO of go2HR. “I’m very proud of our team for exhibiting such great safety knowledge and practices. It sets a great example to others to also go above and beyond the standards of workplace safety.”

Interested small employers in the tourism industry can learn more about SECOR and how to participate at go2hr.ca/SECOR.

 
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Your senior servers know your wines well, but what guests experience in your casual fine dining restaurant, varies wildly

Inline image 1If you're going to offer a memorable guest experience, wine is a critical area you must get right.

Servers in the areas we polled are upbeat and positive about their work. But when it comes to wine knowledge, they also offer important insight an entire industry stands to gain from.

Casual fine dining restaurant servers in BC, mainly around the Metro Vancouver area, rate their knowledge of their wines, on average, 5.96 points out of 10. However, senior staff who have been with the same restaurant for multiple years and hold relatively senior roles, have a relatively high level of confidence. The opposite extreme applies for junior and younger staff who are new to serving.

Servers also believe that mobile technology designed to assist with wine service, would be very helpful in the workplace.

Our findings show that:

  • The tenure of a service staff member directly affects their knowledge of the restaurant's wines, and their confidence.
  • Senior serving staff, and those with either a manager or bartender position, have significantly higher confidence in their wine knowledge.
  • The majority of servers today have very low confidence in their wine knowledge.
  • Relatively junior servers need mobile tech as an aid to assist them with wine service.
  • Virtually all casual fine dining restaurants in BC and the Metro Vancouver area today do not offer technology to assist junior servers with their wine service.

"Servers are telling us two things. That they don't really know their wines, and that they can deliver an even better guest experience with technology to help them." Roger NoujeimQuini CEO

THE DATA

Wine Server Self Evaluation Shows Large Opportunity Gap for Restaurateurs

The casual fine dining scene in the areas we polled shows a consistent trend of low confidence in wine knowledge among new and junior servers, and non-managers or bartenders. This group rates their wine knowledge 38 percent lower than their senior peers, at an average of 4.95 out of 10.

31 percent of the servers in this group (12 out of 38), rated their knowledge of their wines at 4 out of 10 points, or lower.

Conversely, senior servers, server/managers and bartenders rate their knowledge of their restaurant wines at an average of 7.97 out of 10.



Wine Service Mobile Tech Aid Matters

According to our poll, young and junior wine servers strongly indicate that access to mobile technology to assist them in recommending and upselling wine, would be very helpful to them.

This group rates access to such technology at an average of 8.88 points out of 10.

The group's senior counterparts, managers and bartenders, view such technology tools as less helpful to them personally (avg. 6.74/10). However, they frequently suggest such systems would be very helpful to their new and junior colleagues.

Overall, the combined group of junior and more experienced staff members suggest technology would be helpful for staff to recommend the right wines and upsell, rating this option at an average of 8.17 on the 1 to 10 scale.


Methodology & Recommendations

We conducted a two-question random poll in BC, with most respondents being in the Metro Vancouver area, between June and November, 2017. The poll included in-person and telephone-based short interviews, focused on restaurants in the casual fine dining full-service segment.

More than 20 household brand name restaurants were picked at random and mainly concentrated in the Vancouver area, with some locations on the North Shore, in Burnaby, Coquitlam, Surrey and Kelowna also included.

Servers were randomly chosen for the poll. The base included 57 respondents in total, including 38  junior servers and 19 senior servers, server/managers and bartenders, giving us a margin or error of 10.9% on the data, for the combined base.

We asked poll respondents two research questions:

1- With no right or wrong answer, on a scale of 1 to 10, how well do you know your wines?

2- If you had a a tablet or smartphone that guides you with two or three quick questions to ask any guest, and hit enter to see the perfect wine to recommend and upsell to them, how helpful would that be for you, on a scale of 1 to 10?

For the combined base averages, the scores from all respondents were added and divided by the total number of participants. To generate the averages for the two server sub-groups, the total of all respondent scores in each sub-group was generated and divided by the number of respondents within that sub-group.

Recommendation: Selecting servers at random, run the same two-question Quini poll in your restaurant(s) to establish your organization's need for technology to supplement server wine knowledge and training.

 
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The Bank of Canada is reminding you to be vigilant in checking bank notes this holiday season. 

Counterfeiters see frantic shoppers and busy retail line-ups as a prime opportunity to pass fake notes. The Bank's advice: don't let them.

Remember: Routinely checking all bank notes allows you to intercept counterfeits, keeping them out of the till and out of Canadian's change. 

Always look at two or more security features when checking bank notes.

Here are the quick and easy ways to check the security features on polymer notes. 

  • Feel the raised ink. Feel the smooth, unique texture of the note. It's made from a single piece of polymer with some transparent areas.
  • Look for transparency through the large window and the outline of the frosted maple leaf window.
  • Look at the details in the metallic portrait and building. Flip to see the metallic images repeated in the same colour and detail on the other side.
  • Look at the small numbers in the large window that match the note's value. Look at the word "Canada," which is transparent and feels slightly raised.

Remember: All five denominations in the Polymer series have the same security features.

If you have doubts when verifying a note, refuse it, ask for another note and check it too. 

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%20">contact us for more information or to schedule a free training session.

 

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