Blog - Cambridge Chamber of Commerce

The pandemic has created many new shifts, especially when it comes to how millions of Canadians now spend a typical workday.

 

Even before this latest provincial stay-at-home order took effect April 8 requiring all those who can work from home to stay there, a recent Labour Force Survey indicated that 3.1 million Canadians were already working from home temporarily due to COVID-19 as of February 2021.

 

And for those working in their home office - which can translate into a spare room, the kitchen table or even the couch- trying to stay healthy can be difficult, especially when it comes to nourishment and physical activity.

 

“I think some people are working extra hard at home. They’re not having separation of home and work and don’t stop to eat, so they’re not nourishing themselves as well as they should be,” says Janet Jacks, founder of the highly successful Ontario-based organic food and supplement retailer Goodness Me! Natural Food Market. “And other people, because the food is nearby and there are little breaks, they go and grab something and are snacking a lot.”

 

Janet says there has been a shift from the when the pandemic began, and Ontario went into its first lockdown in March of last year.

 

“In the beginning, people were so anxious to eat well and improve. I really sense that people took an interest in eating better food,” she says, noting the popularity of the home baking trend last year. “But I feel like people are tired and although in their mind they know they want to eat better; they just feel like it’s not always easy.”

 

Shane Gray, owner of Rio Nectar Eatery in Cambridge and Guelph, agrees and says many people are even busier at home, whether with work or new hobbies, so eating healthy doesn’t appear to be an option.

 

“People are still grabbing fast food and choosing less healthy options because I’m also finding we’re getting fatigued quicker,” he says, adding the pandemic has left many feeling unbalanced. “As human beings, we need balance and we’re all off balance right now.”

 

That’s why scheduling is so important, says Ashley Viljoen, Regional Manager for Anytime Fitness.

 

“First and foremost, the best advice I can give someone is stick to a schedule just like you would on a workday,” he says. “If you normally work to 9 to 5, make sure you work 9 to 5. If you used to go to the gym from 5:30 p.m. to 6:30 p.m., still make the time to get out and exercise and be active during that time.”

 

To ensure its members remain connected, Anytime Fitness has been offering online coaching to encourage them to keep up with their routines and stay in the best physical shape they can be, especially with the threat of COVID-19 variances. 

 

“We have a team of coaches that look after them and provide them with online workouts,” says Ashley, explaining it was something the company was looking at prior to the pandemic and expects will continue. “We’re trying to find a market that’s going to accommodate everyone at the end of the day.”

 

He says working out a home doesn’t require a great deal of equipment or space.

“You don’t need a whole apartment to enable you to do a workout,” says Ashely, noting even canvas shopping bags and water bottles or cans that can be adjusted for weight can work for an ‘at home’ training session. “All our workouts that we’ve based it on have been based on functional body weights and exercises.”

 

Staying active, says Shane, who is a parttime paramedic and fitness enthusiast, is vital and urges people to get out of their home office and move around.

“Go for a quick walk, do something,” he says. “It’s not just important for your physical health but overall mental health.”

 

But when it comes to eating, Shane suggests prepping meals ahead of time using non-processed meats like chicken or beef that can be quickly heated up is a great option during a busy workday.

 

“Most meals when you prep them can sit for about three days in the fridge, so now you’ve got something there you can throw in the microwave and eat,” he says, adding eating ‘clean food’ is important for a healthy lifestyle.

 

Janet, who opened her first store in 1981, couldn’t agree more and says eating healthy will manifest itself into being more productive at work.


“If we could feel more energetic and feel like we’re sleeping better and have more energy for other things it is more self-motivating,” she says, noting the staff at Goodness Me! can offer some great nutritional advice.

 

10 pieces of advice from Janet Jacks regarding healthier eating while working at home:

 

1. Create a hydration plan.

“When we are thirsty, we tend to sometimes misinterpret that as hunger and we’re eating when our body is really saying please drink something.”  She recommends keeping a container of green tea or ginger tea, or even lemon water around. Also, if water is too ‘boring’ try throwing in some cucumber slices. She says ginger tea is especially cleansing and very detoxifying. “Whatever it might be, we need a plan to keep us hydrated because will be more clear-minded and have more energy and our body will work better.”

 

2. Watch what you put in your grocery cart.

“When you’re shopping, stock up on real food options, use fresh whole foods.” This includes things like raw cheeses, avocados, nuts, olives, easy vegetables, Bok choy, naturally fermented pickles, tuna and salmon. She recommends sauteing some Bok choy or cabbage in a frying pan for a few minutes and enjoying it with a plate of vegetables is a quick and easy lunch.

 

3. Plan for leftovers.

“Some people are great at using leftovers, and others will see them languish at the back of the fridge and they will end up being thrown out. I think you should even plan for it.” She says leftovers quite often are good for one person, which is great for lunch. She suggests cooking some hearty crockpot or Instant Pot meals that will provide leftovers. Or at dinner, she says cook extra vegetables so you will have some left for lunch the next day. “You can eat these things cold and they are very good, or you could warm them up quickly.”

 

4. Keep boiled eggs handy.

“Just have some in a bowl in the fridge. They’re so hearty and so healthy. All you need is a little bit of salt and you’re good to go. They’re great for snacking or lunch.” Also, she says they provide a great source of protein.

 

5. Make or buy soup.

“I know we’re coming into warmer weather, but a pot of soup is like planned leftovers. Having a big pot of soup in the fridge actually improves with sitting and you can just take out what you need. It’s so fast and hearty. What’s not to like?”

 

6. Each meal should have balance.

“Every time you eat, try to avoid grabbing a cookie and think about I need protein and fat and some kind of vegetable. If I’m going to eat a cookie, it could for dessert as part of that meal.” She refers to this thinking as foundational nutrition and says meal portions are not as important as balance.

 

7. Utilize flexible hours.

“We have these flexible hours which are a great way to try intermittent fasting. It can be a very healthy mechanism. You eat your meals within a more compact window, rather than spread out.” She compares this to the way farmers eat breakfast after they finish their morning chores, suggesting people who work at home could eat their first meal later in the morning after they start work leaving only a few hours before they consume dinner. As a result, she says if they don’t snack in the evening, they could wind up with at least 10 hours or more between their next meal. “That way you give your body more chance to use what you’ve eaten and process everything. Often people feel better when they do this.”

 

8. When you eat, just eat.

Janet says taking the time while eating to stop and savour your food, is important for digestion.

 

“You allow your digestion to have more power. Take a breath and enjoy the colours and the flavours of your food. Sometimes we eat and don’t even know what we just ate.”

 

9. Focus on food with a function.

“Food should taste delicious, but also have a function in the body. Think about food as nourishment that lowers stress or builds immunity, or soothes and restores and rebuilds your digestive system, or keeps inflammation at bay because that’s the root of disease.” She says knowing what foods can help your body is important. “When you’re shopping, rethink food. Respect food and while eating it, think this is taking care of my body while I’m enjoying it.”

 

10. Remember and recall.

“Quality food speaks volumes, and you can feel the difference.”

 

For more information or tips, visit https://goodnessme.ca, https://rionectar.ca and https://anytimefitness.com

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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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More than 60 per cent of Canada’s restaurants risk having to close their doors permanently by November, according to government data.

 

The Canadian Survey on Business Conditions (CSBC), produced by Statistics Canada with support from the Canadian Chamber of Commerce, found that 29% of accommodation and food service businesses cannot operate at all with social distancing measures in effect. A further 31% will only be able to remain operational for up to 90 days with distancing measures in effect. In other words, up to 60% of the industry could fail within three months.

 

 

These figures are even more troubling when you consider the jobs already lost. When COVID hit, 83% of businesses in the accommodation and food services industries temporarily closed and two-thirds were forced to lay off some staff, including almost a quarter that were forced to lay off all their staff.  According to Restaurants Canada, the food service industry lost 800,000 jobs.

 

While the economy is now slowly beginning to recover, to date the federal government has not offered help tailored to the needs of the hardest hit industries like food services, which will take a long time to recover. That’s why, with the support of the Cambridge Chamber of Commerce, the Canadian Chamber of Commerce and 15 food service businesses, representing more than 60 brands, has launched the ‘Our Restaurants’ campaign.

 

“Local restaurants are vital to our economy and play an integral role in making Cambridge such a great community,” said Cambridge Chamber President and CEO Greg Durocher. “They need our support now more than ever.”

 

Canadian Chamber of Commerce President and CEO Hon. Perrin Beatty agrees.

 

“We need to act now. Across Canada, our restaurants are where we meet for business or pleasure, where we got our first job and where our families spend a night out. Simply put, our restaurants are cornerstones in our communities,” he said. “The ‘Our Restaurants’ campaign underscores the urgent need for Canadians – both the public and our governments – to come together to support these businesses in their time of need.”

 

The campaign puts a spotlight on the current situation faced by Canada’s restaurants amidst COVID-19: high costs, fewer customers, and government programs ill-equipped for the unique, long-term challenges faced by the industry.

 

Our Restaurants is a campaign led by the Canadian Chamber of Commerce and supported by:

  • Arterra Wines Canada
  • Benny & Co.
  • Boston Pizza
  • CWB Franchise Finance
  • Firkin Group of Pubs
  • Foodtastic
  • Gordon Food Service
  • Molson Coors Beverage Company
  • Northland Restaurant Group
  • Paramount Fine Foods
  • Pizza Pizza
  • Restaurants Canada
  • Service Inspired Restaurants (SIR Corp)
  • St. Louis Bar and Grill Restaurants
  • Sysco Canada

Together these companies represent more than 60 of the best-known restaurant brands across Canada and the whole of the food services industry.

 

“We can all make a difference. Canadians need to observe safety measures while also starting to resume our normal lives, including being able to go out for a meal. Everyone also needs to remind their elected representatives of the importance of our restaurants in our lives,” concluded Beatty.

 

The campaign is national, bilingual, includes paid advertising, and the launch of the website OurRestaurants.ca.

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Life must find a way to continue, even during a pandemic.

 

For those hoping to get married, or sadly for those faced with the loss of a loved one, having to navigate these important life-changing events in this COVID-19 world may appear exceptionally more difficult.

 

“I really feel like the rug has been pulled out from under all our couple’s feet because they’ve been planning this beautiful day for so long,” says Vanessa Davis, Executive Special Events Consultant for Pearle Hospitality, referring to those faced with altering wedding plans at the company’s many well-known properties which includes the Cambridge Mill and Whistle Bear Golf Club. “The part that I’ve been hearing that is the hardest for people has been the not knowing.”

 

She estimates COVID-19 has affected at least 500 weddings planned at Pearle Hospitality properties.

 

“In March and April, we were under mandated closures so there really were no options,” says Vanessa, adding that changed a few weeks ago.  

 

As of June 13, indoor wedding and funeral venues were allowed to operate at a maximum of 30% capacity, with outdoor ceremonies limited to 50 attendees. Receptions remain limited to the 10-person restriction. 

 

And for both indoor and outdoor ceremonies, those attending must follow proper health and safety advice, including practising physical distancing from people who are not from the same household or their established 10-person social circle. 

 

These changes mean couples looking to marry are now faced with making new decisions and left asking many questions.

 

“What will it be like? That’s a really challenging thing people for people to deal with right now,” says Vanessa. “It’s very emotional for them. They’re weighing a lot of positives and negatives because it’s not what they originally wanted.”

 

She says some have decided to postpone until they can stick with their original plans, while others for personal and even cultural reasons, are choosing to go ahead and hold a smaller gathering.

 

“They may decide to have a virtual ceremony they can share with guests near and far on the planned wedding day and have a reception at a later time,” says Vanessa. “I don’t think there is a right or wrong answer. It’s whatever they’re going to feel the most comfortable and happy with.”

 

Virtual ceremonies have become a popular alternative for not only weddings, but also funerals as industry experts do what they can to ensure their clients’ needs are met.

“One of the jobs of a funeral director is not just helping people co-ordinate a funeral that’s unique and personalized, but to provide them with all the information so they can make an informed decision,” says Jon Rolleman, Managing Funeral Director of Coutts Funeral Home in south-end Cambridge.

 

When it comes to planning a funeral during COVID-19, he and others in his industry have also quickly learned to pivot in wake of strict health restrictions.

 

Through the course of the pandemic, Jon says many clients chose direct cremation or immediate burial for their loved ones due to the uncertainty of the situation, while others chose to have a limited number of immediate family members take part in a visitation.

 

“They still got to have the closure they wanted, and I think some people weren’t even expecting to have that opportunity,” he says.

 

Like those in the wedding industry, Jon says his business practices have also been modified to provide more virtual options including a webcast of the burial service.

“It’s nice to be able to provide that to the people who otherwise couldn’t come,” he says, noting Coutts Funeral Home also ensures through its online condolences system the bereaved know who attended the virtual service. “That way they can still reach out individually and still have the support they need.”

 

For additional support, Jon says his clients also can utilize a compassion ‘helpline’ on the Coutts Funeral Home website that provides 24-hour access to a variety of services, including certified grief professionals and psychologists. The service is offered through its parent company Dignity Memorial. 

 

“We have some really amazing benefits from being part of a such a large network of funeral homes,” he says, adding they have seen an increase in usage of the helpline during this time. “It’s nice to know it’s there and we get to offer that to our clients.”

As well, clients of Coutts Funeral Home can also make arrangements online, however, Jon says many still prefer the more ‘personal’ touch of a face-to-face meeting.

 

“We leave it up to them,” he says. “We prefer in person because there is so much more of an individual connection and that’s a big part of what we do.”

 

Despite creating new options and working within the ongoing restrictions, Jon says his key role and that of his team has remained the same throughout the pandemic.

“Obviously, our job is more empathy and compassion than anything else and making someone’s difficult time easier and the way we approach a family has never changed,” he says.

 

And with new safety protocols in place, which includes very specific physical distancing rules at visitations and following a series of guidelines, such as collecting information for potential contact tracing purposes, Jon and has team have learned to adapt very quickly.

 

“Personally, I’m very adaptive so it didn’t stress me out,” he says. “A big part of my role has been making sure I get all this information to my staff and help them manage the changes quickly and make sure their comfortable with the new systems.”

 

They keep the capacity of mourners at 50 invited guests if a service is requested to take place at a church, or in a cemetery, which Jon says is quite manageable. 

 

“We want to do our part for the community,” he says, referring to keeping people safe. “It’s a real balance to be able to give families what they need.”

 

Jon says the need for a funeral is imperative in the grieving process and feels sorry for those who decide to forgo that option. 

 

“People are justifying things in different ways for what they’re doing, but they’re really depriving themselves of what a funeral is and what it stands for and how it helps,” says Jon. 

“They’re depriving themselves of that opportunity, so I’m concerned about people’s mental health going forward.”

 

To rectify this issue, he hopes to be able to offer an ‘open’ memorial service, perhaps several, for those clients who have lost someone during the COVID-19 crisis and chose not to have a funeral.

 

“At least people who didn’t do anything can have a more formalized service,” says Jon, adding funerals are a celebration of life and are no longer ‘traditional’ as they once were. “Funerals are much more personalized and unique. Our job now is to give clients all the options so they can make informed decisions that are right for them.”

 

The same sentiment holds true when it comes to planning a wedding, especially during a crisis like COVID-19.

 

“My biggest piece of advice is that whatever they decide to do it’s going be great,” says Vanessa. “If the couple decides they want an intimate ceremony with 10 of their closest people, their other friends and family will understand. And if they decide to wait another year and do the party as planned, that’s a beautiful idea too.”

 

For more, visit pearlehospitality.ca or  dignitymemorial.com

 

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The effects of COVID-19 continue to test our economy, but the fiscal uncertainties surrounding this unprecedented crisis has not stopped many local businesses from reaching out to help others.

 

From local food banks, to frontline workers, to seniors and those with disabilities, the Cambridge business community has come forward to ensure those in need during this pandemic are not forgotten.

 

“The Cambridge community has always been exceptionally supportive of the Cambridge Self-Help Food Bank and they’ve stepped up for us in a way like we’ve never seen before,” says Dianne McLeod, the food bank’s interim executive director. “We’ve had lot of different restaurants donating products to us, whether it’s milk or eggs; stuff we’re not typically able to offer to everyone.”

 

But financial donations have also been coming in to allow the food bank to purchase some much-needed supplies for the 100 or so clients it serves daily, and Dianne credits many local businesses for this valuable support.

 

“We have all been so affected by the COVID-19 crisis and even though as a business have had our challenges, we all want to help those who truly need help,” says Christina Marshall, Director of Business Development at Gaslight Events Company Inc. which operates Tapestry Hall.

 

Her company, through its Tapestry Hall Delivers program which offers healthy meals via delivery and curbside pickup, has been donating $1 from every order to the Cambridge Self-Help Food Bank and The Food Bank of Waterloo Region.

 

“We have had two very solid weeks of the food delivery services, which means two weeks of orders that are supporting the food banks in our region,” says Christina.

 

But tasty dishes are not the only way the food bank has benefitted. Funky t-shirts emblazoned with the slogan ‘Eat, Sleep, Quarantine, Repeat’ have been popping up all over our community on social media thanks to a charitable partnership between MitoGraphics and Cambridge Centre Honda.

 

Since mid-April, the two companies have sold dozens of the shirts for $20 each, with every cent from each sale being divided equally between not only the food bank, but Trinity Community Table, Cambridge Shelter Corporation (The Bridges), and Women’s Crisis Services Waterloo Region.

 

“A friend in Peterborough who owns and operates a Honda dealership was creating t-shirts and I loved the idea,” says Cambridge Centre Honda’s Nicole Pereira, explaining how the idea came about. “I thought if Peterborough can make this happen, so can Cambridge.”

 

With the expert help of MitoGraphics’ Kristen Danson, the women went to work creating their #QuarantineTees in several colours and through the power of social media have started a virtual movement of support.

 

Originally, they had hoped to sell 50 of the shirts but during a pre-launch weekend sale in mid-April wound up more than doubling their sales.

 

“We both love our community and think the people of Cambridge are awesome, so it’s not surprising that we have received such great support,” says Nicole, adding the t-shirts have now been sold as far west as Alberta and on the East Coast.

 

She says the four charities have been great at promoting the shirts on social media and that one local store, Once Upon a Child, has also been selling them via its online store.

 

“There are so many great examples of businesses giving back to our community,” says Nicole.

 

For Golfplay’s President and General Manager Steve Harris, giving back seemed liked the best thing his business could do since it was required to shut its doors along with thousands of other Canadian businesses back in March.

 

“There are lots of needy organizations,” he says, noting after sitting idle for about two weeks, Golfplay fired up its stone pizza oven in its Ironwood Bistro to try a new approach. “I thought, we’ve got a perfectly good pizza oven so why not sell pizzas and give some of the money to charities?”

 

They tried doing it one day a week and gave $10 from every pizza sold, starting with the Cambridge Memorial Hospital and The Bridges shelter. They quickly sold out and began doing it three nights a week (Thursday to Saturday), selecting different charities each week to benefit, including Grand River Hospital, St. Mary’s General Hospital Foundation, Family & Children’s Services Foundation, and more recently the Sunnyside Foundation.

 

Orders for pizzas and other menu items are taken online for fast and easy curbside pickup.

 

“We just kind of go around,” says Steve, referring to how the charities are selected. “All of them could use help because their fundraising events have been cancelled.”

He says working with charities is also a good way to foster new relationships and potential spinoffs down the road when restrictions eventually ease.

 

“This has sort of helped increase the awareness of what we do here. People at least get the chance to sample our food,” says Steve, joking many people may not think of getting great pizza from a place called Golfplay.

 

“We’re trying to build a business and trying to give something back in the process,” he says, describing the situation as a ‘win-win-win’ for all involved. “The customers win because they feel good about helping others, we win because we get more exposure and the charities win because they receive some money in the process.”

 

Support among those in the business community is crucial says Christina, especially as the recovery process begins.

 

“By banding together and helping each other get through this, we show our strength as a community economically and socially,” she says. “If a business closes, the employees lose their income and that means other businesses do not benefit from that person’s buying power.”

 

Keeping that in mind, Tapestry Hall’s Delivers and HIP Developments have formed a partnership to create the Feeding the Frontlines program. On the Tapestry Hall Delivers’ website, customers have the option to contribute to the program which aims to see $5,000 in meal vouchers distributed to essential workers in Waterloo Region, including those working in healthcare, shelters, and grocery stores. On the site, the public can nominate businesses where essential workers are busy.

 

“They are doing the hard work in this community,” says HIP Developments President Scott Higgins. “We are just trying to find ways we can say thank you and make their family lives a little easier.”

 

Christina agrees and says these workers have gone into work each day to ensure the rest of us have the things we need.

 

“We wanted to do something kind to say thanks,” she says. “A stress-free meal may not seem like a lot, but when you have had a long and sometimes scary week at work, one less thing, like cooking a dinner or meal planning, can help ease that stress.”

 

Easing stress for others is what prompted Driverseat Cambridge owner Sean Mulder to follow the lead of the company’s Calgary office and offer a ‘shop and drop’ program free to seniors and those with disabilities. Those in need of groceries can call, or text Driverseat and will be provided with a link that allows them to fill out a grocery order.

 

“It’s kind of cool. We’re the third location to test this out,” says Sean, adding having fewer people going to grocery stores means less points of contact to spread the virus. “This makes great sense.”

 

Driverseat chauffeurs, many of whom Sean says are doing this on a volunteer basis since many only work part time for the company, do the shopping for the customer using a preauthorized payment system and then deliver the groceries following strict physical distancing guidelines. Currently, Driverseat is offering this at a few stores but expects that will increase as the program expands.

 

“A lot of our posts on social media have received a wide reach and from that, we’re getting quite a lot of people calling and messaging us,” says Sean.

 

He says since a huge portion of Driverseat’s regular services have been scaled back considerably since the lockdown began, this has allowed the company team to stay connected. Also, Sean says it has been a boost for those in need and are isolated on their own.

 

“It gives people peace of mind. We’re a person they can talk to,” he says, adding clients can call the chauffeur if they have special requests that may not be on the grocery list, or if they forgot to add something. “They’re not just punching information into an app; with us there’s a voice you can talk to.”

 

Sean admits even though businesses are facing challenging times it shouldn’t prevent them from lending a hand.

 

“There’s a huge need in our community and if you have the means or the time, you should do something,” he says.

 

Christina agrees, especially when it comes to assisting the non-profit sector.

“If you have the chance to help those that are helping others, isn’t it the right thing to do?” she says.

 

At the Cambridge Self-Help Food Bank, Dianne says she is thrilled by the extent of generosity from the business community which has included free security service and the creation of safe work stations for staff to work with clients at the front of the building thanks to the donation of free reno work.  As well, she says the local CAA office has deployed its vehicles to pick up food bank donations from the grocery store bins.

 

“No matter what people’s struggles are, they’re still considering us and donating to us which helps us keep going,” says Dianne.

 

Contact Information:

 

For information about Tapestry Hall Delivers, visit www.tapestryhall.ca

 

To order a #QuarantineTee visit www.cambridgecentrehonda.com/community-fundraiser/

 

For information about Golfplay, visit www.golfplay.ca

 

Contact Driverseat Cambridge at www.driverseatinc.com, or call 226-241-3736

 

For information about the Cambridge Self-Help Food Bank (which now has community donation bins set up at St. John’s Anglican Church in Preston and PetroKing in Hespeler), visit www.cambridgefoodbank.org

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The impact of the COVID-19 crisis is affecting all of us in countless ways.

 

But for the most vulnerable in our community, the impact is even greater.

That’s why Dianne McLeod, interim executive director of the Cambridge Self-Help Food Bank, is urging everyone to help.

 

“Even if you only put an extra can of something in the donation bin at the store that would be fantastic,” she said, noting the food bank driver has been picking up donations daily from the grocery stores.

 

The food bank, which normally assists approximately 1,600 families a month, has been providing its clients with pre-packed hampers of donations since the crisis ramped up and has seen many of its supplies dwindle quickly.

 

As of Wednesday (March 18), Dianne says the food bank was running low on many staple items, including peanut butter as well as pasta and pasta sauce.

 

“I’m not sure about next week,” she admits.

 

Dianne was grateful to receive some donations of perishable foods from local restaurants who’ve decided not to provide takeout and close their doors due to the crisis.

 

“They’ve been sending their stuff to us, which is great,” she says, adding the food bank also purchased $8,000 worth of supplies. “Unfortunately, some of the things are not available to purchase at all.”

 

Among the donations needed are rice, canned fish, child friendly snacks, canned fruit, soups and stews, and oatmeal.

 

Besides buying supplies, the food bank has also altered its hours of operation and now offers its community lunch in a ‘come and go’ format rather than a sit-down meal.

 

But it’s the clients that can’t make to the Ainslie Street South facility that are causing Dianne great concern.

 

“One of the biggest ways to help us right now is to check on your elderly neighbours and bring them some food,” she says, explaining the food bank has altered its in-take system to make it easier to get supplies to those in need.

 

In terms of emergency planning, Dianne says the food bank was already well prepared thanks to its former executive director Pat Singleton who put plans in place during the SARS and H1N1 crises. This includes providing the necessary emergency equipment.

 

“Everyone is feeling safe down here,” she says.

 

For information about the food bank, including a link to make a financial donation to Canada Helps, please visit  https://cambridgefoodbank.org/blog/

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Ti's the Season, according to the Auditor General. What a wonderful Christmas present to hear about the waste, when some at this Christmas will go without even a decent meal. Just ONE of the wasteful acts by Government could have made Christmas a whole lot brighter for ALL the Homeless in the Waterloo Region, for the next 25 Christmas's. Shameful and disgusting, we don't need to change the people, the people need to change their attitude, there is simply no reason to accept incompetency from elected officials, they said they would watch our money, they even took an oath to do so, now lets hold them 100% accountable to do just that.

 

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