and constructive feedback in addition to the annual performance review.


Pau suggests that managers keep notes on small occurrences which can help them give beneficial feedback to employees. “These are your own working


notes and should not be in an employee’s file,” Pau said. Retaining good employees is becoming more difficult in these days of labour shortage.


“You don’t want to spend a long time training people to the stage where they are productive and then have your competition poach them,” she said.


For the top five strategies to prevent this from happening see the fact box.


In conclusion, Pau said, “My recommendations do not come with guarantees, other than not doing them will guarantee no success.”


Top strategies to engage and


retain staff Communicate the big picture. Clearly state your company’s vision and values. Are they compatible with an employee’s personal values? Ensure employees understand their part in making your business successful. Draw connections between an employee’s goals and performance and the overall welfare of the business.


Communicate these connections to employees.


Know individual needs and desires of all staff. Find out what motivates your employees. Create a customized environment for each one, taking into account age, gender, culture. Provide opportunities for continuous feedback. Ask for feedback and how suggestions would help the business.


Most employees need to have some influence on their work environment.


Develop a communication style that works best for each employee. Determine which fits best—staff meetings, social media, emails, one-on-one in the field.


Be prepared to deliver the same message repeatedly.


Wine on tap


Wine fromsteel kegs said to be ‘smarter, fresher and friendlier.’


By Susan McIver M


ike Macquisten’s workshop on keg wine at this


summer’s enology and viticulture conference in Penticton drew a large crowd interested in learning about this new approach to selling wine.


Macquisten is co-founder and managing director of Vancouver-based FreshTAP, a rapidly-growing custom


SUSAN MCIVER


Rob Hammersley, left, owner of a new Calgary winery, chats with Mike Macquisten at the workshop on keg wine.


kegging business established two years ago.


“I’m very interested in this new marketing strategy,” said Duncan McCowan, president of Hillside Cellars Winery.


FreshTAP provides wineries a low-cost, hassle free and reliable way to enter the emerging wine-on-tap market. The company offers a turnkey solution to packaging wine in stainless steel kegs.


“It’s important to know all marketing options,” said Denice Hagerman, co-owner and wine maker at Oliver Twist Estate Winery. FreshTAP is a partner with Free Flow Wines, an experienced and successful wine kegging company in the United States. This partnership allows FreshTAP to offer experience, equipment and meticulous standard operating procedures in order to provide wineries with the fastest way to enter the market with no up-front capital costs Macquisten told the audience.


“Our state-of-the-art cleaning and filling equipment has been specifically built for wine,” he said.


The high acidity of wine will cause typical components used in storing British Columbia FRUIT GROWER • Fall 2014 13


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