by Abby Quillen (originally found on www.custommade.com)
Accidents Happen. Here's How You Report Them.
Accidents happen. They are unavoidable. When they do occur, it is important to document the facts, circumstances and get contact information from witnesses whenever an employee or customer is injured at your brewery. It is also important to establish reporting procedures and notification guidelines to alert the manager or owner. The procedures should include follow up contact with the injured person. We've created an Accident Reporting Form for Wineries & Breweries to utilize, which you can download for FREE below.
Interested in potential savings? How about new coverages? Request a FREE insurance quote, simply by completing our Quote Application Forms located below (Shouldn't take more than 15 min to complete) and e-mailing it to email@example.com. We look forward to working with you.
Winery Insurance Quote Application Form
Brewery Insurance Quote Application Form
Workers' Compensation Agreement for Independent Contractors & Interns
During the holidays, many wineries & breweries utilize independent contractors (Form 1099) and interns to help with special events. If these individuals are paid or compensated in any way (i.e. financial, food or product), the owner has responsibilities to these individuals. One of the most misunderstood coverage is workers’ compensation. What if they have an accident? Can you as an owner be held liable for injuries to these individuals? The answer is “YES!”
Here are some examples to consider:
It is important to establish the terms of all relationships up front. Having independent contractors and interns sign an agreement stating you will not provide them with Workers' Comp coverage will mitigate potential problems for you and the business. We've developed an Agreement Form for Independent Contractors and one for Interns, which you can download below. If you have any questions, don't hesitate to contact us at firstname.lastname@example.org or at 512-448-9928.
Original Source - Beverage Trade Network
BTN writes about the planning required by wineries, breweries and other brand owners to make their participation in Beer, Spirits or Wine Trade Show count. See helpful info below:
How to Plan For Your Trade Show and Making Your Trade Show Display Stand Out
1.) Prepare, prepare, prepare! Get your marketing companies involved upfront and hold a planning meeting. It helps to have ideas from managers that have been to a lot of Trade Shows.
2.) Register and select a high traffic (open) space—it helps if you get registered very early on and attend the Show the year before so you know “the lay of the land.”
3.) Be sure to find out the size of the trade show display table you will have, whether there is wall space for your company sign, if there are electrical outlets available, and anything else that may or may not be included (i.e. a table cloth, etc.). Set a budget and stick with it—you can adjust for expenditures next year!
4.) Bring your own tablecloth, be sure to get one that complements your display and represents your company’s image and color scheme (without being overpowering). Even if a tablecloth is supplied, bring your own or something to add some depth to your table (i.e. a table runner). Your table will definitely stand out in a crowd.
5.) Set up a stand-alone presentation board. On the board, you can show how clients can benefit by using your services. Be creative and make it stand out. Include pictures, if possible, and be sure your company name and logo are more than obvious.
6.) If there is wall space, but your budget is minimal, use your trusty desktop publishing software to create a template of your company name. Use the template, along with bristle board, cardboard, or foam core to make a sign that you can put up on the wall behind your trade show display.
7.) Arrange your beverage brands or wine trade show display table in levels. Put the larger items at the rear, shorter items in front of those, and even shorter items in front of those. If you’re displaying beer, build a small bar so the patrons can sit at it and feel comfortable. If you’re displaying wine or spirits, make a small lounge with comfy couches. The customers will stick around longer if they feel comfortable in your booth.
8.) Show off your Brewery or your Winery--Develop a PowerPoint presentation or streaming video to display on your table. You can make it on your desktop computer and transfer it to a laptop, which you can rent or borrow if you don’t already have one. Your visitors will find this visually appealing and it will draw in their attention.
Drawing Attention To Your Trade Show Display
9.) Draw attention to your booth: Have plenty of trade show logoed giveaways, such as business cards, brochures, pens, magnets, and anything else that has your company name and/or logo on it. Most people who attend trade shows are expecting to take home some goodies. Offer plastic bags with your brand name on them. And be sure to use display racks for showing your flyers, specials, brochures, and such.
10.) Offer something a little different as a trade show giveaway… FOOD. I displayed at the "NBWA" trade show in Las Vegas and included a basket of pretzels with horseradish mustard on my table—a great compliment for beer! They were a big hit; I wish I had bought more. If you can, package your food in a way that will allow you to have your company contact information on it.
11.) Offer Gift Certificates for some of your services as a trade show giveaway. There’s nothing better than getting a deal and when they “cash in” their certificate, they will see how valuable your services are and will come back for more.
12.) Have a drawing for a Grand Prize—get something nice (Logoed bicycle, motor scooter, decorated can for Parades, or blow up wine bottle are just a few ideas). Offer a prize that in some way complements your business if possible, and appeals to anyone. Have visitors and entrants sign a guestbook, fill in a ticket, or drop their business cards into a fish bowl or gift bag. The great thing about this trade show giveaway is that you can then use this information at a later date to make a follow up contact.
13.) Have a portfolio of your work available as part of your trade show display. Print off some of your best beer or wine displays or contests, put them into plastic sheet protectors, and arrange them in a binder. Then lay out the binder where visitors can flip through the pages.
14.) Hire the right help! If the trade show will be on for an extended length of time, be sure to have assistance in manning your trade show booth so you can take a break. If you don’t have the option of having someone take over for a bit, be sure to put up a note that tells people how long you will be gone or when you will be back.
15.) Most importantly, be friendly and inviting. Say "Hi" to those that turn and look toward you or your trade show booth. Strike up a conversation and be sure to have a short introductory speech ready. And… have fun!
Hired & non owned liability coverage on automobiles covers the liability for automobiles that you rent. Liability coverage covers the bodily injury or physical damage to a third party for by the vehicle that is under your care/custody/control. Liability is different coverage than physical damage coverage for an auto (hired/non-owned).
Physical damage coverage covers the damage to the actual vehicle you are renting. The cost to add this coverage is approximately $500 annually for $50,000 in physical damage coverage. If you only rent occasionally (during the harvest season), we recommend you take out a physical damage only policy on the rented vehicle.
Managing workers' compensation insurance costs can be tricky. You want to protect your employees while still keeping premiums as low as possible. Of course, avoiding accidents is the surest way to save money on coverage. But if an accident does happen, and they inevitably do, you need a carrier who will be there, working to get your injured workers appropriate medical treatment and managing their claims so they can get back to work quickly and safely.
Workers compensation is a “no fault” system where employees that are injured on the job and in the course of employment. Failure to meet your workers’ compensation coverage requirement can leave your business exposed to both the full costs of workers’ compensation claims (through litigation) and additional regulatory penalties levied by the states, which can be severe.
Part Two of the workers compensation policy, Employer’s Liability, is often overlooked, yet a very important exposure for businesses to consider. Employer’s liability fills the gap between the narrowness of the workers’ compensation policy and exclusions in the commercial general liability policy.
Employers liability protects the employer from the employee, family member, or another entity seeking damages from the employer. In order to seek damages, the person must prove: 1) there was a duty owed to injured individual; 2) the duty was breached by the employer; 3) an injury occurred; and 4) the breach of duty was the proximate cause of the injury.
The cost of workers’ compensation insurance is determined based on a business’ risk classification rate and its individual payroll. This is where Regnier Insurance can be an invaluable partner. We help our policyholders contain the costs associated with workplace injury or illness through our Claims Management, Managed Care Services, and Loss Control. To learn more about Workers' Comp and how to get a free personalized quote, send us an e-mail at email@example.com or call us at 512-448-9928.
NEW Texas Hill Country Wineries Brochure is Out! It Features 42 Wineries, a New & Updated Map, & 28 Eat, Sleep, Travel Partners. You can download (.PDF) it here: http://texaswinetrail.com/images/uploads/misc/FINAL2014Brochure.pdf
Rain or shine, we're under drought conditions - be good stewards of a precious resource.
By Mark Greenspan. (Source Article)
Quantification of water relations is key. That means we need to measure things. I’ve been a big fan of plant water status measurements, and you can refer to my previous articles on irrigation for deeper descriptions. The two pieces of plant moisture equipment that I rely on most are the pressure chamber and the porometer. I’ve described both in previous articles, but both are portable instruments that we use primarily during midday to measure plant water status. I find both tools to be indispensable. I only wish there were ways to make those measurements automatically because the short afternoon window, travel time and expense make extensive measurements with those instruments difficult and costly. I am looking at other options for these measurements; but until then, we are getting our money’s worth out of them. Knowing the water stress level of the vine allows us to modify our irrigation regime to dial in specific stress levels in the vines at certain times of the growing season and avoid going overboard with stress, potentially causing crop loss or quality reduction.
Soil moisture monitoring has also allowed me to reduce the irrigation quantities applied once irrigation cycles begin. By monitoring the total amount of moisture being stored in the soil from an irrigation and then depleted by the vine, I almost always apply between 18 to 22 percent of crop evapotranspiration (Etc) as a maintenance (non-deficit) level. That is far less than is being applied by many growers, who believe that they are “deficit” irrigating at 50 to 60 percent of ETc. I believe the issue with the ETc model, in general, is that it does not account for stomatal pore closure, which occurs in the vines as the season progresses, even without water stress, but is greater (i.e., more closed) under desirable levels of water stress for fine winegrapes. Because I’ve discussed these measurements before and have not changed my practices, I will not go into their use further in this column but rather discuss general practices under drought conditions.
Drought Management Practices
There are many other practices that should be applied during periods of drought. Here is a brief list:
To me and my certified crop advisor colleagues, irrigating deeper than the root system is a no-no. It not only pushes water past the root zone, where it cannot be taken up, but it also moves nitrate and other potential pollutants (think persistent and mobile pesticides) past the root zone and into the vadose zone (the zone between the root system and the water table). The soluble materials and water are either lost, or they move into the groundwater or in surface or subsurface run-off, all of which will occur in wetter climates.
TO READ THE ENTIRE ARTICLE, VISIT WINE BUSINESS MONTHLY.
A great article discussing melon squeezers and how you should and shouldn't be promoting wine tastings at your winery.
What Percent of Tasting Room Visitors Buy Nothing? http://svbwine.blogspot.com/2014/03/eliminating-melon-squeezers.html