Blog - Cambridge Chamber of Commerce

 

 

Cambridge Chamber of Commerce and Ontario Chamber of Commerce Kick-Off Campaign to put a Spotlight on Shop Local in Celebration of Small Business Week 2021.

 

Supporting local has never been more important and is the theme of the Ontario Chamber of Commerce’s (OCC) annual ‘Small Business: Too Big to Ignore’ Campaign’ which takes place during Small Business Week which runs October 17-23.

 

Throughout the week, the Cambridge Chamber of Commerce – which created the ‘Too Big to Ignore’ movement several years ago - and the Ontario Chamber of Commerce (OCC), along with 155+ chambers of commerce and boards of trade across the province, are encouraging Ontarians to support local businesses in their community as well as amplify ongoing advocacy and initiatives to promote and protect small businesses who have been hit hard by the COVID-19 crisis.

 

“I encourage everyone in Waterloo Region to do what they can to support and celebrate our small businesses by shopping and dining locally, not just during Small Business Week, but all year round,” says Cambridge Chamber of Commerce CEO & President Greg Durocher. “It’s very clear that small businesses are not only the heart of our communities but the backbone of our economy.”

 

Small and medium-sized businesses contribute significantly to our national and local economies and employ nearly 90% of Canada’s private sector workforce and 88% of Ontario’s, according to a StatsCan survey conducted over three weeks in April of 2020 in partnership with the Canadian and Ontario Chambers of Commerce.

 

However, that same survey showed since the arrival of COVID-19, many of these small businesses have been impacted. In fact, results indicated that 68% saw a 10% decrease in revenue and 22% said they were unable to stay fully or partially open during the pandemic, and that more than 25% feared they couldn’t stay open for more than three additional months.

 

This is why supporting local businesses, especially now as our economic recovery builds momentum, is imperative.

 

“By coming together in support of our small businesses, we can come through this time stronger and more resilient than ever,” says Greg, adding the timing of the #YouGottaShopHereWR initiative is extremely timely in relation to Small Business Week.

 

Created in partnership with the Greater Kitchener Waterloo Chamber of Commerce thanks to a federal grant, the initiative is encouraging all local businesses – not just Chamber members - to create a short fun video that can be posted on the YouGottaShopHereWR.ca website and shared via Instagram & TikTok using the hashtag #YouGottaShopHereWR.

 

“Not only do we hope to raise the profile of these local businesses but show everyone why Waterloo Region is such a great community,” says Greg.

 

In addition to encouraging people to shop and support local, the ‘Small Business: Too Big to Ignore’ campaign also puts a spotlight on ongoing Ontario Chamber Network advocacy and initiatives such as:

 

“Small businesses are cornerstones of our local economies and key to thriving communities—creating jobs, driving innovation, and generating wealth for us all,” says Rocco Rossi, President and CEO, OCC.

 

Canadian Small Business Week takes place during the third week of October every year. This year, the celebration will occur October 17-23.

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The pandemic’s arrival has jolted our economy both nationally and locally.

 

According to Statistics Canada, the Canadian economy contracted just over 18% between March and April of last year.

 

However, as pandemic-related restrictions began to lift the business climate has continued to improve but it’s not out of the woods just yet. That’s why the Cambridge Chamber of Commerce and Greater Kitchener-Waterloo Chamber of Commerce have joined forces to create the #YouGottaShopHereWR marketing campaign.

 

“Now more than ever our small to medium-sized businesses need all the support we can give them,” says Cambridge Chamber of Commerce President and CEO Greg Durocher. “Our aim is to provide that support by encouraging people to spend their hard-earned dollars close to home.”

 

The Ontario Chamber of Commerce and Ontario Chamber Network partnered with the Government of Canada to support small businesses nationwide through the creation of shop local initiatives by investing approximately $33 million in a plan to motivate Canadians to buy local. The Chambers submitted a joint proposal and received just over $200,000 of that funding which they’ve used to create the campaign, in co-operation with some local community partners and business associations.

 

“Creating these partnerships is vital to ensure the success of #YouGottaShopHereWR,” says Greg, noting the timing of the campaign couldn’t be more ideal since October has been deemed ‘Small Business Month’. 

 

Small businesses made up of 98% of employer businesses in Canada in 2020, according to a recent StatsCan report, employing 9.7 million people which represents approximately 64% of Canada’s total labour force. By comparison that same year, medium-sized businesses employed about 3.2 million people (approximately 21.2% of the labour force).

 

“There’s no question that SMEs are significant drivers when it comes to our economic recovery,” says Greg. “That’s why we hope many of our local businesses, whether they’re Chamber Members or not, will want to take part in this campaign.”

 

Participation is easy, he says, noting all that is required is a short video to promote the business which is then shared through the YouGottaShopHereWR.ca website and various other digital channels such as Instagram and TikTok.

 

“The videos should be fun and not more than a minute long, and there’s instructions that we will provide to show them how to do it,” says Greg, adding the purpose is to not only encourage people to shop locally but generate brand awareness for businesses in Waterloo Region.

The #YouGottaShopHereWR campaign runs until January 15, 2022, as an added boost to assist businesses during the post-holiday shopping season.

 

Learn more about how your business can participate by visiting  https://yougottashopherewr.ca

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The Cambridge Chamber of Commerce and Ontario Chamber of Commerce release second pillar of their ‘Ontario Business Matters’ federal election campaign: Healthy People and Prosperous Communities

 

The Cambridge Chamber of Commerce and the Ontario Chamber of Commerce (OCC) called on the next Parliament to take decisive action to support healthy and prosperous communities as the foundation of a robust and inclusive economic recovery.

 

In its Second Pillar of its Ontario Business Matters federal election platform, released today, Healthy People and Prosperous Communities, the Cambridge Chamber and OCC underscore the importance of strategic investments in health care, childcare, reconciliation with Indigenous peoples, and reskilling opportunities for those hardest hits by the pandemic.

 

“The COVID-19 crisis has strained Ontario’s health care system and the economic impacts of the pandemic have been disproportionate for women, Indigenous peoples, newcomers, and racialized peoples,” said Cambridge Chamber of Commerce President & CEO Greg Durocher. “Targeted policies – such as making childcare more accessible and affordable for families as well as advancing re-skilling opportunities for those hit hardest by the pandemic – will be critical to Canada’s rapid recovery and long-term growth.”

 

The campaign also notes the need to address growing health care needs, support the province’s aging population, and prepare for future crises. It also calls on federal parties – along with businesses to do better to confront Canada’s racist legacy and the enduring implications of the residential “school” system.

 

“When people are healthy and prosperous so too is the economy and business. We all must do better when it comes to advancing reconciliation with Indigenous peoples, including the business community, as outlined in the Truth and Reconciliation Commission’s recommendations on Business and Reconciliation,” added Rocco Rossi, President and CEO of the OCC.

 

Recommendations under this pillar include:

 

  • Advancing reconciliation with Indigenous peoples by implementing the Truth and Reconciliation Commission’s Calls to Action.
  • Increasing health transfers to Ontario to address growing healthcare needs such as the surgical backlog and limited cancer screening, support the aging population and prepare for future crises.
  • Improving accessibility and affordability of childcare by working collaboratively with the province to reduce childcare costs and improve access for families.
  • Advancing opportunities for women and equity seeking groups in economic recovery such as enhancing reskilling and education programs for those displaced by technology adoption and pandemic-related job losses.

Through the Ontario Business Matters federal election campaign, the Cambridge Chamber of Commerce and OCC, along with over 155 local chambers and boards of trade, are sharing pressing policy issues related to Ontario business that need to be front and centre in the federal election.

 

For more information about the Ontario Business Matters campaign, please visit website.

 

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Nothing represents summer more than a barbecue.

 

The smell of food cooking on the grill and the sounds of the outdoors are a feast for the senses, especially on a warm and sunny afternoon.

 

But for many, good food is not the only reason barbecues are so popular.

“A barbecue is a meal that everyone can enjoy,” says Steve Varnasidis, General Manager of Q BBQ Public House in Cambridge, who has spent 25 years cooking on just about every surface possible. “It brings people together.”

 

James Empringham, Chef De Cuisine at Cambridge Hotel & Conference Centre, agrees.

 

“I think for myself and a lot of other people, the biggest attraction to BBQ, like any other food, is the social interaction,” he says, adding ‘breaking bread’ or this case beef, pork, seafood or chicken, is important. “It’s that aspect of standing around a BBQ, smelling that delicious food while in the company of friends and family on a hot summer day.”

 

The Farm Boy Product Development Chefs (Maria Garza, Liam Fulcher and John Cadieux) also agree and say not ‘heating up’ the kitchen is another big attraction to heading outdoors.

 

“It’s an easy clean up and the ability to cook many different foods at the same time,” says Farm Boy’s Maria Garza.

 

However, when it comes to barbecuing, there can be so many questions  surrounding not only what to put on the grill, but how to cook it?

 

So, we asked these local barbecue experts a few questions to help you host the best barbecue possible this summer:

 

1. Does the heat source matter?

* According to the Farm Boy chefs, the answer is yes since – gas vs charcoal vs wood – all give a slightly different taste profile. “For the novice, gas would be the easiest and most convenient way to grill, whereas charcoal or wood require a bit more know-how so you can regulate temperatures correctly,” says Liam Fulcher.

* For Todd Diamond, Director of Food & Beverages at Bingemans, using the proper heat source is imperative. “Ultimately, there are a number of different ways to approach a BBQ and a variety of different preparations for the meal,” he says. “The important part is matching them together to produce the best results.”

* When it comes to producing the best results, Steve at Q BBQ Public House says wood is a great heat source. “I like to mix fruit wood, like apple or cherry, and then mix it with maple or oak which are more readily available around here.”

* James and his colleague Nick Ruthardt from Cambridge Hotel & Conference Centre say flavour is everything and the right heat source can help. “Charcoal briquettes are one of the most popular heat sources and they can provide a wonderful grilled flavour. Then as you get more into BBQ and adventurous, you can start to also play around with smoking with woodchips and the different flavours they can add to the cooking process.”

 

2. What is the best thing to cook on a barbecue?

* Pork is great thing to cook on the barbecue according to Todd at Bingemans. “But I really believe the very best thing to cook is whatever you are working with on any given day,” he says. “It’s about the amazing variety of incredible meals that you can prepare, just don’t be afraid to try something new.”

* James and Nick Ruthardt also believe the possibilities are endless, including various meats, seafood, and all sorts of vegetables. “Once you dive down into it, there really isn’t much you can’t do on a BBQ or with a smoker,” says James. “Yes, some of these things take a little bit more practice than others to really get them down to perfection, but BBQ really does have a little bit of something for everyone.”

* Farm Boy Flattened chicken receives top marks from both the Farm Boy chefs and cooks up fast and crispy, while remaining moist.

* Steve at Q BBQ Public House also agrees that flattened chicken is great, providing it’s well marinated and basted on the grill.

 

3. What can be the most difficult thing to cook on a barbecue?

* For the Farm Boy chefs, they say fish and seafood can be a difficult because it can stick to the grates and can easily be overcooked. “Same applies to seafood, because it cooks so fast, you have to be careful not to overcook,” says John Cadieux.

* For Steve at Q BBQ Public House, he says cooking the perfect steak can often prove difficult. “If you’re not an expert barbecue or griller, it can be really challenging,” he says.

* For James and Nick, they insist brisket is the hardest thing on a BBQ to get done properly. “It’s hard cut of meat to get tender because it’s a very fatty piece of meat and takes a very long time for the collagens to break down so that it is super tender,” says James. “When cooking brisket, it is definitely a long game and can’t be rushed.”

* Todd at Bingeman  jokes that dessert is the toughest thing to barbecue.

 

4. What is the easiest thing a novice can cook on the barbecue?

* When it comes to simplicity, Steve at Q BBQ Public House says a really tasty homemade burger is a great thing for a novice to try. “Grill up some portobello mushrooms and put them on top, or some bacon or pineapple,” he suggests. “It’s delicious and everybody appreciates a good homemade burger.”

* The Farm Boy chefs agree and say the Farm Boy gourmet burgers are quick and easy. As well, they recommend the Farm Boy mesquite chicken wings and all beef frankfurters.

* James and Nick recommend trying some pulled pork, if a nice bone in pork shoulder slice of meat can be used. “The key to pulled pork is low and slow. One the pork shoulder is on the BBQ, all that has to be done is wait,” says James. “Fun fact, when people refer to a ‘pork butt’, they are actually referring to the widest part of the shoulder.”

* When it comes to something simple, Bingemans’ Todd Diamond also says pork chops are easy to whip up.

 

5. What are the most common mistakes you can make barbecuing?

* The Farm Boy chefs say not planning ahead is a big problem and that lighting the charcoal or wood far too late doesn’t allow the barbecue to property heat up. As well, not cleaning and greasing the grates is another mistake.

* James and Nick agree. “Starting with a grill that isn’t up to temperature will result in either burned food, undercooked food or food that just won’t come unstuck from the grill,” says James. “Another mistake I see often is people opening the lid way too much. It’s important to keep the lid shut.”

* Using a fatty slice of meat is another mistake says Steve at Q BBQ Public House, when it comes to barbecuing. He says fatty meat can lead to a great deal of smoke and flame ups.

* For Todd at Bingemans, he says using lighter fluid is a big no-no and must be avoided.  “Don’t use too much heat,” he says.

 

A few tips from the experts:

  • Don’t use too much heat
  • Be creative with veggies
  • Know your equipment inside and out
  • Don’t move the food around
  • ‘Rest’ all the meat
  • Cook food in order of how long things take to cook
  • Don’t forget the wine/beer

 

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The arrival of a third provincial shutdown could spell even more trouble to the food services sector, which has already been dealt a harsh blow since the pandemic began more than a year ago. 

 

According to a Statistic Canada survey (full survey: https://bit.ly/3t2CvbK) conducted from January to February of this year and released in March, nearly three-fifths (56.6%) of food services and drinking places were already anticipating their profits to drop between January and May of 2021 - even before this latest shutdown - compared to just over two-fifths (41.8%) of all businesses.

Tack these numbers on to the four-fifths (86.5%) of these businesses which already experienced a drop in revenue in 2020 compared to three-fifths (60.5%) of all businesses and it’s easy to see why those in this sector are feeling very frustrated.  

 

For Matt Rolleman, co-owner of Thirteen at the corner of Water and Main streets in Galt, learning to adapt to the roller-coaster of rules contained within the provincial COVID-19 Response Framework has been an ongoing challenge for him and others in the food services sector. 

 

“You don’t really plan for that,” he said, referring to the ‘up and down’ restrictions. “That’s been our biggest disappointment.” 

 

During the first lockdown last year, Matt said like many restaurants he was left with an abundant of product and nowhere to sell it. This included 22 kegs of beer which had been tapped and could no longer be sold.  

 

Like many other restaurant operators, he donated food to those in need in the community and had no choice but to dump the beer. 

 

“Since then, we’ve been more cautious when we bring in products,” he said, noting the introduction of a scaled-down menu which had been slowly increasing after the second lockdown ended in mid-February and Waterloo Region went into the ‘Red Zone’ allowing a maximum of 10 diners inside. 

 

In an interview just prior to this latest shutdown, Matt said he had brought back some additional staff and that a few above-seasonal days resulted in patrons enjoying the outdoors on Thirteen’s patio Main Street. In fact, he’s made an application to increase the restaurant’s patio along the Water Street side of the building.  

 

“Even being open in the modified Red Zone and business was good on the weekend,” he said, noting that patio season really won’t ramp up until the end of June.  

 

Add in takeout sales, something Matt said Thirteen did very little of before COVID-19, and he was seeing sales of up to 40% to 45% on a ‘good day’ of what he would have made prior to the pandemic. 

 

“But from that perspective, our business model wasn’t generated on the idea that we were going to do 50% to 55% less sales,” he said, adding utilizing the various support programs, such as the Canada Emergency Wage Subsidy (CEWS) and the Ontario Small Business Support Grant, are imperative to small business operators. 

 

“If there were no wage subsidies, we’d probably wouldn’t have re-opened, or we would have just been doing takeout at a very basic level because it just wouldn’t be worth it.” 

 

The survey shows that at their current level of revenue and expenditures, more than half (51.2%) of food services and drinking places are unsure how long they can continue operating. 

 

Fortunately, Matt said owning the building that houses the restaurant has helped but that many others are not in the same boat. 

 

“If I was a restaurant owner that had this much space that I was paying rent for I may have may have packed up my bags and went home for a while,” he said, adding that having cashflow on a busy day is helpful when it comes to paying the bills. 

 

“But the grant program (Small Business Support Grant) is crucial for us when we decide to increase our inventory and want to bring back more staff,” said Matt. 

 

He recommends SMEs like himself utilize as much government support as possible. 

“Just throw stuff at the wall and see what sticks,” he said. “If you truly need it to help your business survive, then get at it. We’re all going to be paying it back anyways.” 

 

Matt, who describes himself as a realist, said he remains confident in his business but admits it’s difficult for him and his staff to stay optimistic, especially when it comes to dealing with the COVID-19 safety protocols in addition to their regular work duties.  

 

“I think they’re just getting worn down,” he said, adding even seeing the framework return to the ‘Orange’ or ‘Yellow’ zones would boost morale. 

 

“I would love to see the Drayton theatre (Hamilton Family Theatre) open again but am not sure how that’s going to happen. It’s such a vital part of the downtown core just to bring people in.” 

 

But in the meantime, Matt said he finds hope in seeing more people being vaccinated and remains passionate about running his own business, which includes pitching in to help his staff as much as he can. 

 

“You need to go back to your grassroots of what you can do,” he said. “If that means I’m sweeping the floor and washing dishes, that’s life. It’s not necessarily where I saw myself being, but that’s what you do to keep your business alive if you truly believe in your business.” 

 

StatsCan survey at a glance: 

 

  • In 2020 nearly one-fifth (19.4%) of food services and drinking places made 30% or more of their total sales online, more than double the proportion that did in 2019 (9.1%).
  • Over four-fifths (86.5%) of food services and drinking places experienced a decrease in revenue in 2020 compared to three-fifths (60.5%) of all businesses.  
  • A decline in revenue of 40% or more in 2020 was a reality for over two-fifths (42.9%) of food services and drinking places, with those in Quebec (50.9%), Manitoba (47.9%) and Ontario (44.9%) most likely to see this level of loss. 
  • At their current level of revenue and expenditures, over half (51.2%) of food services and drinking places do not know how long they can continue to operate before considering closure or bankruptcy. 
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Like many parents, the pandemic forced Alexandra Allen to drastically alter her family’s routine when it came to child care as she and her husband came up with ways to juggle work and their children’s needs.

 

Trying to work a full-time job while also being a full-time child-care provider is enough to make you go crazy,” says the Cambridge mother referring to the period when she pulled her two-year-old son and four-year-old daughter out of daycare after the centres were first allowed to reopen last June, relying instead on family supports.

 

However, when they returned to the YWCA child-care centre they attend at a local school in the fall, Alexandra says this proved difficult since she was required to still pay for her spots even if the children were unable to attend due to illness.

 

“It became financially taxing in November, especially when it got colder and the kids couldn’t spend as much time outside,” she says, adding even a case of the sniffles meant keeping the child at home. “There needs to be bigger help.”

 

Rosalind Gunn, Director of Marketing and Communications at YWCA Cambridge, agrees and says the need for a national child-care strategy to foster economic growth and stability was first identified in 1967’s Royal Commission on the Status of Women, but little has transpired since that time to address those concerns.

 

“It’s actually not a new problem. Just like so many other social services or conditions of living, the pandemic has only really exposed the fault lines,” she says. “There have always been these issues.”

 

She says our region, which has seen at least 40% of its child-care operators remain closed since the start of the pandemic, was already experiencing a shortage of spaces and estimates before COVID-19 there were only 216 child-care spots available for every 1,000 kids looking for space.

Rosalind says many operators have stayed closed due to lower enrolments since the ratios were reduced in the beginning and that many parents - whether they were working from home, lost their jobs or had safety concerns – started keeping their children out of daycare full time.

 

“Even though we’re now able to operate at full capacity, many providers don’t want to do that because they don’t want to risk any outbreaks,” she says, adding more staff is needed to ensure the safety of fewer children which leads to higher costs. “It’s sort of the perfect storm.”

 

For Alexandra, who works as a volunteer program co-ordinator at Hospice Waterloo Region, she says having family members help them out in the summer was a luxury that many parents aren’t fortunate enough to have.

“But by the end of summer, we had grown really tired of making it work so we put the kids back in child care by September,” she says. “Right away it was challenging.”

 

Alexandra says she’s fortunate Hospice Waterloo Region let her adjust her work schedule accordingly, but that her husband, who does shift work at Toyota Motor Manufacturing, isn’t able to do the same.

 

“It would be nice if some money could flow towards child care so that parents like us don’t have to struggle so hard,” she says. “It’s a tough situation for parents who want to keep working.”

 

Rosalind agrees, explaining that since women make up approximately 40% of household incomes and that the COVID-19 crisis has had a disproportionate economic impact on women, there is already a significant ripple effect occurring.

 

“We know that investing in child care brings money into the entire economy and bolsters everyone,” she says, noting for example that subsidized daycare in Quebec results in $147 being put back into the economy with every $100 of publicly invested money. “There is a direct link there with child care.”

 

However, there is a glimmer of hope for change. According to the Ontario Chamber of Commerce’s recent report The She-Covery Project: Confronting the Gendered Economic Impacts of COVID-19 in Ontario, both the federal and provincial ggovernments are supporting licensed providers with funding to absorb added costs, including nearly $147 million through the Canada-Ontario Early Learning and Child Care Agreement and $234.6 million through the Safe Restart Agreement.

 

Also, in the last election, Prime Minister Justin Trudeau promised to address shortcomings in the system by creating 250,000 additional child-care spaces across Canada, with at least 10% reserved for care during extended hours, and establishing a national secretariat to lay the groundwork for a pan-Canadian child-care system.

 

“We’re all really latching on to this opportunity to keep pushing for actual tangible change,” says Rosalind, adding support for change from organizations like the OCC and Canadian Chamber of Commerce is helping.

 

Earlier this month the Canadian Chamber of Commerce’s Council for Women’s Advocacy released a statement offering five recommendations to the federal government to support women and foster economic growth due to the pandemic.

 

These included: working with province, territories and stakeholders to ensure schools and daycares remain open through subsequent waves across the country; establishment of an inclusive Task Force to focus on child-care capacity and support through the ongoing crisis; removing tax barriers for child care; providing enhanced opportunities for women-owned businesses to meaningfully access public procurement contracts, including federal government diversity targets specifically for women-owned business and female workforces; and supporting job pivots for women, including training, upskilling and job transitions.

 

As well, the OCC’s The She-Covery Project report recommended several child-care reforms, including increased investment, subsidizing parents and providers, prioritizing equity, and addressing the shortage of early childhood educators. Also, the report suggested both the federal and provincial governments ‘explore’ creative solutions ranging from in-program changes to workplace-based child care.

 

“There is hope when we’re seeing such cross-sector acknowledgement that there is a need for child care that is good for the entire economy,” says Rosalind. “I do think there is hope for change.”

 

Read The She-Covery Project report at: https://occ.ca/wp-content/uploads/OCC-shecovery-final.pdf

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When it comes to the battle against COVID-19, businesses need an arsenal of weapons at their disposal.  

 

One of the best, besides the necessary PPE, is contact tracing which is a core disease control measure.

 

“To reduce the spread of COVID-19 in a workplace, it is critical businesses conduct contact tracing,” says Dr. Ryan Van Meer, Associate Medical Officer of Health, Waterloo Region Public Health. “Businesses know where staff work, with whom, and when, and have means to contact staff who may have had close (high risk) contact in a prompt manner to instruct them to self-isolate and get tested.”

 

He says many workplaces are conducting contact tracing well, despite the fact there may be the perception it is difficult because it is typically done by nurses and other professionals.

 

“But many workplaces have gained experience with it over the pandemic and our COVID-19 Contact Tracing resource is an excellent tool to help guide them through the decision-making process,” says Dr. Van Meer.

 

At the Cambridge Chamber of Commerce, we have partnered with Get Ready, a CBRN and Chamber Member, to provide an easy electronic screening tool to ensure the safety of our staff, customers, visitors and contractors, entering our office. The tool utilizes a quick scan of a ‘QR Code’ on their mobile devices or desktops which provides all the necessary information that Public Health will require for contact tracing purposes should an employee get sick or exposed to the virus in the workplace.  The province of Ontario has required all workplaces to implement daily screening for any workers or essential visitors entering the work environment.

 

Dr. Van Meer says the Region has resources in place to assist workplaces.

 

“Our guide for workplaces helps employers determine who is a close (high risk) contact that needs to self-isolate and get tested,” he says, adding there are other ‘upstream’ public health measures workplaces can use to prevent high risk contact. These include physical distancing, PPE, preventing close contact during lunches and breaks, as well as environmental cleaning and disinfection.

 

Dr. Van Meer says when there are multiple confirmed cases in a workplace, the Region’s Workplace Team follows up directly with the employer to support contact tracing and ensures Public Health measures are in place to prevent further spread.

 

“We currently have approximately 135 staff supporting case and contact management across all settings, as well as additional support from the province,” says Dr. Van Meer, adding there are steps employers must take if a worker tests positive for the virus. “Workplaces should work with their employee who is a confirmed case and consult the Contact Tracing guide for workplaces to determine who would have had close (high risk) contact with the case during the period the case was infectious and instruct those contacts to self-isolate and get tested.”

 

For more information on the Region of Waterloo’s COVID-19 resources for workplaces, visit: https://bit.ly/2ODUWEx

 

To learn more about the ‘Get Ready’ screening tool for your office, please visit: https://bit.ly/3euKYQQ

 

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(February 5, 2021) – The Chamber Network is looking forward to create a co-ordinated approach to reopening the province’s economy in the wake of the pandemic and calling on the Provincial government to ensure this happens in a balanced fashion.

 

“In the middle of a once-in-a-century pandemic, it is difficult to think beyond confronting the immediate demands of COVID-19,” said Cambridge Chamber of Commerce President & CEO Greg Durocher.   “However, even as we continue supporting each other today, we must also begin looking over the horizon to ensure businesses are prepared for the province’s reopening and recovery. It is never too early to start planning how our province and economy can emerge stronger while doing everything necessary to avoid further lockdowns.”

 

Each region’s experience differs significantly across the province when it comes to transmission rates, tracking and tracing capacity, and other variables.  The Cambridge Chamber of Commerce and the Ontario Chamber of Commerce have written to the Premier so that when the time comes businesses of all sizes have a predictable and coordinated effort to ensure society reopens in a harmonized fashion that prioritizes individual safety as well as economic stability asking for the following:

 

  • A readiness plan with a focus on sectors and regions hardest hit. It is critical that Ontario’s employers are aware of how reopening will take place step-by-step so they can properly prepare.
  • Advanced notice. Businesses and their employees need sufficient time to prepare to get back to work. 
  • Clear guidelines. Businesses need to clearly understand the rules and how they will be enforced. Inconsistent and unclear public health guidelines cause confusion among businesses, employees, and consumers alike, and make it difficult for individuals to take appropriate action to protect themselves and their communities.
  • Fulsome communication. Educational training via virtual workshops in advance of reopening would equip employers with practical information to help them keep staff and customers safe.
  • Workforce management systems. Employers in Ontario should adopt a scalable digital software tool for routine self-screening and assessment by employees, as part of a comprehensive workforce management system.
  • Rapid testing. Sufficient and timely testing and tracing gets employees back to work quickly, ensuring continued productivity and reduced strain on families.
  • Evidence-based decision making. A strong testing and tracing apparatus ensures the province can accurately assess where and how the virus is spreading, so that efforts to target restrictions can be confidently based on solid data.
  • Continued supports for those who need it most. Finally, continued timely and accessible supports for business will prevent further layoffs, closures, and bankruptcies.
  • Leveraging private sector to support vaccine distribution and deployment. Businesses will be critical in supporting public awareness, logistical capabilities, and best practices.

“As the government explores options to safely re-open the economy, it is worth noting that businesses already adhere to a number of existing health and safety protocols and will do their part to support a safe re-opening. The business community will continue to prove their commitment to safety protocols to protect their worker and customers to keep their doors open,” added Durocher

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The amount of information surfacing almost daily surrounding COVID-19 can be daunting, especially for those running a business.

 

Trying to keep customers and employees safe while trying to conduct business has become a real change for many. But there is help available thanks to our ‘Chamber Check’ program.

This free and innovative program powered by Axonify and created in partnership with the Greater Kitchener Waterloo Chamber of Commerce offers valuable certification training to business owners and their employees when it comes to operating in a COVID-19 environment.

 

Through our Chamber Business Ready platform, Chamber Check participants are provided with a series of valuable resources, including videos and quizzes designed around various safety issues and potential scenarios that can arise while working in the midst of this pandemic.

 

For Patti Harris-Lindstrom, Office Manager of Towcon Holdings in Cambridge, receiving her Chamber Check certification proved to be a great way to collect additional knowledge.

 

“We’re trying to gather as much information as we possibly can because no one seems to know what this virus is all about,” she says. “We’re trying to take in as much information as we can to make informed decisions.”

 

As they work their way through the interactive and educational tools contained in the training, the knowledge the participants gain is designed to benefit them in the day-to-day operation of their businesses.

 

“We’ve been trying to keep on top of this as much as we possibly can and when this (Chamber Check) came out I decided to take it and see if there is anything we don’t already know,” says Patti, adding there was new information which proved beneficial and would gladly recommend others participate. “It’s very informative.”

 

Sara Chamberlin, Human Resources Manager at the Cambridge Hotel and Conference Centre, discovered the same and is pleased by the training provided.

“I was impressed that dealing with difficult customer service interactions was also part of the training, not just technical processes of wearing PPE,” she says. “This was very useful for our company.”

 

Stephanie Melo, Office Administrator/Health and Safety Co-ordinator at Sousa Concrete, also says the training she and members of her management office team received has been extremely helpful.

 

“One of the major things I learned was there is a difference between sanitation and disinfection,” she says, adding it only took her about an hour to complete the required modules.

 

The program can also be completed in short increments depending on work schedules, which is exactly what Sara did.

 

“It took me approximately two weeks as I did one to three modules a day,” she says.

But regardless of how participants approach it, the training they receive will strengthen the business community by helping create more consumer confidence.

“I knew it would be beneficial for the company to have since we take COVID-19 very serious,” says Stephanie, noting building consumer confidence is vital right now for all businesses. “It is very important since this is a very strange time we are living in.”

Sara agrees and has recommended that all her managers now complete the program.

 

“Any training program we can participate in, we will look into,” she says.

Providing as much support as possible to small businesses, especially now during COVID-19, was the key reason the Chambers developed Chamber Check.

“Being small businesses, it’s in our hands to do what we can to keep people safe, both those who work for us and those who enter our places of business,” said Cambridge Chamber of Commerce President & CEO Greg Durocher. “That’s the best defence we have towards keeping our businesses open.”

 

Upon completion of the training participants receive a ‘Chamber Check’ certificate indicating they have received extensive safety education to conduct business in our COVID-19 world, plus the business receives a decal to be placed in a location to let customers know that workplace offers a safe environment.

 

The program, developed in consultation with Region of Waterloo Public Health, is available to not just business owners but any number of their employees who receive an email confirming they have completed the training.

 

“We’re proud to partner with The Cambridge Chamber of Commerce and Greater Kitchener Waterloo Chamber of Commerce on the Chamber Check program. As a Waterloo‐based business we’re dedicated to doing our part to keep our local residents safe,” said Carol Leaman, Founder and CEO of Axonify.

To get your Chamber Check training, visit www.chambercheck.ca

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Plexiglass shields and hand sanitizer dispensers are just a few items that have become commonplace in many companies since COVID-19 took hold back in March.

 

But what does the future hold for offices and workplaces once this pandemic has become a thing of the past? That’s what a team of experts in conjunction with fabrik architects inc. in Cambridge are in the process of determining through the creation of possible pandemic responsive design possibilities.  

 

“The physicality of our built-in environment will have to change, even though we might be COVID free a year or two from now, people will always have a fear that it can happen again,” says Elisia Neves, fabrick’s Principal Architect. “It’s going to be ingrained in us.”

 

In response, the firm’s in-house design team began working on creating a series of possible designs back in the spring, bringing together an outside advisory board consisting of professionals including architects, pandemic disease specialists and materials science engineers. Together, the group has been feverishly looking at design matrices linked to pandemic responsive design for the commercial, office, residential and multi-residential sectors.

 

“Our building types are going to change,” says Elisia, adding that installing plexiglass shields and reconfiguring workstations to create more physical distance are just ‘Band-Aid’ solutions.

 

She says the changes in design will be systemic and centre on a rethinking of the long-lasting cycles of demolition and construction.

 

“We’re looking at all aspects of architecture; from the physical ways in which we plan and lay out our spaces, to looking at the systems integrated into our buildings,” says Elisia, referring to the mechanical systems. “How do we get cleaner air into our buildings? What does that look like? How do we retrofit? We’re going to have a lot of retrofit projects in the future.”

 

And when it comes to new builds, she says the design matrices will also consider potential materials and what will provide the least possibility for contamination and can be easily maintained.

 

Besides materials, the layout of office spaces is also being considered which could mean fewer traditional work ‘cubicles’ since many people may be working from home and the creation of more communal places for employees to connect, such as conference spaces and communication areas.

 

“The thing that will never change is the need for a variety of different spaces,” says Elisia, referring to places where employees can gather to access office equipment, such as photocopiers and other supplies.

 

“We want the design to be thought-through, so we don’t have those things in place,” she says, referring to plexiglass shields and barriers.

 

Also, automation, touchless and digital technologies are other considerations that Elisia says are being addressed to make buildings ‘smarter’, even having the capability to identify you before allowing you entry.

 

“I think we (Architects) are going to make them (buildings) more intelligent so you’re not going to even need a key or a fob,” she says, noting all these changes will take time and study. “It’s not going to happen overnight. It’s going to be a very gradual thing.”

 

Elisia says the fabrik team has a couple of office space projects on the horizon that could provide them with good models to test their new matrices.

 

“The idea is to have two matrices vetted by the advisory board by the end of the year,” she says, adding work on one of these significant new builds could be starting in January 2021. “That would be a really good pilot project to test the research we have been doing.”

 

Elisia says developing these matrices fits perfectly into the many ‘strands’ that encompass what fabrik strives for as an innovative architectural firm.

 

“I think this is a very strong strand that’s not going to go away very quickly in the minds of people,” she says. “We want to do it right.”

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