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AUGUST 2017 • SPOTLIGHT ON BUSINESS MAGAZINE
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SPOTLIGHT ON BUSINESS MAGAZINE • AUGUST 2017
EDITOR Lee Atwater
RESEARCH & SPECIAL PROJECT MANAGER James Oxley
EDITORIAL TEAM David MacDonald Jamie Barrie Katie Davis
MANAGING DIRECTOR Stewart Gregg
RESEARCH Alia Morash Ashley Saint Ashley Lindsay Brent Brown
DIRECTOR OF CREATIVE & GRAPHIC DESIGN Carmen Fitzpatrick
CONTENT AND OPERATIONS DIRECTOR Rod Gregg OFFICE ADMINISTRATORS Kyte Carter Calli Gregg
SOCIAL MEDIA DIRECTOR Nick Gregg PUBLISHER AIDACA Media
CONTRIBUTING WRITERS Janice Buckler Denise Alison Jody Euloth Ceiledh Monk
ACCOUNTS MANAGER Sam Ford
As we take in the final days of summer and get ready to for back to school and in most cases that last road time of the summer to your child’s college or university campus for move in day. School is where DiamondBack Truck Cover started back in 2002, when Ethan Wendle and Matt Chverchko were engineering students at Penn State University and con- ceived the idea as part of an assignment. That was some idea as today the company sells more than $7 million USD in rugged, heavy-duty pickup truck bed covers and other products annually. They have come a long way since that assignment and show no signs of slowing down any time soon, so take some time to learn more about this innovative company and their products. On the way to Acadia University is Meander River Farm and Brewery, which is a 186- acre, 200- year-old mixed farm in Hants County, Nova Scotia owned and operated by the Bailey family: Alan and Brenda and their daughter, Campbell, and son, Fraser. Like Acadia University, Meander River Farm and Brewery is about tradition, having a passion for the past, but a goal set for the future. It is a place where they value hard work and preserving the character and integrity of their farm and brewery is paramount. Alan, co-owner and general manager, along with his daughter Campbell – who manages their communications – spoke with Spotlight on Business in early August and we are happy to share their success story with you as they will also do when you go for a visit. You don’t have to work the farm to be known for hard work, integrity and passion; this was very clear when we spoke with Jamanda Doyle, the owner and general manager of Driven Automotive in Bedford, Nova Scotia. We learned very quickly why her brand is synonymous with honesty throughout the Halifax Regional Municipality. Doyle and her team work hard to meet not only the needs of their customer’s, but exceed them because they know that life doesn’t stop when your car is in the shop. It is easy to see how Driven Automotive is changing the perception of their industry
one customer at a time and from what we have heard from loyal customers they are doing an excellent job. As we change gears from keeping you on the road to going fast on it while having the time of your life as we spoke to Robert Giannou about Targa New- foundland, which is an annual week long race held every September on “The Rock” since 2002. It takes the drivers and navigators of classic and contem- porary sports and touring cars through 1,400-kilometres, or 870 miles – 440 kilometres, or 273 miles, of closed-road stages with challenging twisting roads that cut through a total of 105 large and small towns. We think that Targa New- foundland is on the right track, so read about how you can get involved as a par- ticipant or a sponsor of this great event, but put another check on your bucket list. Thanks again to all involved with this issue and we look forward to telling more stories about successful business- es and the people making it happen.
AIDACA MEDIA TEAM
PO Box 350007 Halifax, Nova Scotia B3M 0G3 P: 613 699 6672 E: info@spotlightonbusinessmagazine.com spotlightonbusinessmagazine.com
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The Ashdale Honey Brown is brewed using honey from hives on the farm. The Barn Swallow Farmhouse Ale is made entirely with Nova Scotia Horton Ridge Malt. The Shack Wacky Apple Cider is made from 100 percent Annapolis Valley apples. The Surf and Turf Scotch Ale is a silver medal winner, taking home
second at the 2015 Atlantic Canadian Beer Awards. The Grist Mill Wheat Beer and the Lunch Box Pale Ale, though, speak best to the Meander River Farm & Brewery brand. The former is named for a gristmill recovered from a tributary of the Meander River which crosses through the 186-acre, 200-year- old mixed farm for two kilometres in Hants County, Nova Scotia owned and operated by the Bailey family: Alan and Brenda and their daughter, Campbell, and son, Fraser. The latter is named for Brenda’s father, who, as it’s so movingly put at MeanderRiverFarm.ca, “enabled us with the skills...
If you like a good story, it all started in a classroom. If numbers get your atten- tion, the first location was 3,000 square feet, the second 26,000, and now it operates out of 38,000 (with 30 feet high ceilings). If you’re a bottom line kind of person, it sells more than $7 million USD every year – and it’s projected to get even better. If you like recognition, it’s been on the Inc. 5000 list for the past five years. If you like pictures of hardworking people enjoying the great outdoors with their families in free and imaginative ways thanks to their rugged, heavy-duty pickup truck bed covers, check out DiamondBack Truck Cover’s Instagram page. When Ethan Wendle, the president and CEO of DiamondBack Truck Covers in Philipsburg, Pennsylvania spoke with Spotlight on Business in July, I almost immediately confessed to him that I spent the better part of an...
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SPOTLIGHT ON BUSINESS MAGAZINE • JULY 2017
03 SPOTLIGHT ON AUGUST
08 AUGUST INDUSTRY EVENTS
12 SPOTLIGHT ON BUSINESS
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12 STRATIGRO SMALL BUSINESS TIP FOR AUGUST 5 Ways to Love your Business
14 MEANDER RIVER FARM & BREWERY A Family that Brews Together
20 DRIVEN AUTOMOTIVE Striving to Make a Change in the World of Automotive Repair 24 WINERACKING DEPOT INC. An 8,000 Year Old Job with a Modern Twist 26 AMOS WOOD Multigenerational Furniture has a Start Somewhere
Pure escapism. A bucket list event. An annual pilgrimage. For those with petrol in their veins. Beautifully rugged scenery. World-class racing. Extraordinary camaraderie. These are just samples from testi- monials given by past Targa Newfoundland competitors. Targa New- foundland is an annual week long tarmac-based rally race held every September on “The Rock” since 2002, is one of only three internation- ally-recognized Targa motorsports events in the world, and the only one in the western world and northern hemispheres. It takes the drivers and navigators of classic and contemporary sports and touring cars through 1,400-kilometres, or 870 miles – 440 kilometres, or 273 miles, of closed-road stages where the competition takes place– of challenging twisting roads that cut through a total of 105 large and small east...
28 BAD MARTHA BEER
Good Suds on the Vineyard
32 CRS AUTOMOTIVE
This kind of Consideration brings Customers Back
36 ATLANTIC MOTOPLEX Revved-Up and Ready in the Maritimes
40 SPOTLIGHT ON INNOVATION
40 DIAMONDBACK Heavy Duty Engineering meets Lightweight Construction
48 NSCC Waterfront Campus Renamed to Honour Lasting Contributions of Ray Ivany
50 TARGA NEWFOUNDLAND Real People, Real Cars, Real Roads
20 When I asked Jamanda Doyle, the owner and general manager of Driven Automo- tive in Bedford, Nova Scotia, why her brand is synonymous with honesty throughout the Halifax Regional Municipali- ty, her answer couldn’t have been more matter-of- fact: “We work hard in the cus- tomer’s best interest.” What came next shocked me.
56 SPOTLIGHT ON INDUSTRY
56 Big Spruce Brewing’s Open Letter to the People of Nova Scotia
66 SPOTLIGHT ON HEALTH
68 HOLISTIC HEALTH TIP FOR JULY BY JANICE BUCKLER The Importance of Trace Minerals in your Diet
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A IDACA MEDIA understands that small and medium size enterprises and businesses are key to the successful growth of any economy and just as import- ant as big businesses to the global economy as a whole. By putting a spotlight on your business, organization or commu- nity with effective and interactive media and advertising we will help you capture the interest of business leaders and potential clients, giving you an opportunity to promote your brand and grow market share through mobile, online, print and social media support, helping your business connect and stay engaged with your customers.
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It is not uncommon to visit some of Canada’s oldest cities and find that the anchor business is new to town. As Canada turns 150, recognizing those businesses that took root in communities north of the 49 th parallel in its infancy is undoubt- edly an important element of national reflection. When Chris Galer, the fourth generation of his family to operate one of Port Coquitlam, British Columbia’s oldest incorporated businesses, sat down to speak with Spotlight on Business Magazine in early June it was clear that he is proud of his slice of Canadiana. Chris and his cousin Jeff run...
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AUGUST 2017 • SPOTLIGHT ON BUSINESS MAGAZINE
gest-running aviation display; and one of the largest air shows in North America! Over its six-decade- plus history, the CIAS has been proud to feature many air show firsts; including appearances by the Concorde, F- 22 Raptor, the V-22 Osprey and more! Powered by the incredible efforts of almost 200 volunteers, the CIAS continues to thrill air show fans from around the world with its diverse line-up of aviation awesomeness each Labour Day weekend. For more information of the event: http://www.cias.org/
8 TH ANNUAL KEY WEST BREWFEST
year, Made in America continues to get more ambitious with both the type of talent and amount of talent it brings to Philly each year. There’s an emphasis on pop, hip-hop and elec- tronic acts here, and even though the fest is no longer bi-costal, it still becomes an excellent way to spend Labor Day weekend and close out your summer. For more information of the event: http://www.madeinamericafest.com
August 31 st - September 4 th , 2017
Various Locations – Key West, FL, USA
Follow on Twitter: @CIASToronto
Because the last 7 BrewFest’s have been so much fun and such a success, they are doing it again! So join this refreshing event in Key West over Labor Day weekend. The Southern- most Beach Resort has teamed up with the Key West Sunrise Rotary of the Conch Republic to host Key West BrewFest. All proceeds to benefit the Rotary Club and their charitable efforts. Events from beer dinners, beer brunches, happy hour parties, pool parties, late-night parties, seminars and the Signature Tasting Festival Event are some of the great activities we have on tap for you! And, you get the opportunity to taste close to 200 beers in one weekend! Sounds like a good time to us! For more information of the event: http://www.keywestbrewfest.com/
EXTERNAL DEVELOPMENT SUMMIT (XDS)
Follow on Twitter: @MIAFestival
September 6 th – 8 th , 2017
The Westin Bayshore - Vancouver, BC, Canada
External Development Summit (XDS) is the only annual, international games industry event with a primary focus on external development for art, animation, audio, software engi- neering, QA and localization. XDS brings together a niche commu- nity of game developers and publish- ers, vendors, and middleware pro- viders. The event itself is composed of industry players including: the Advisory Committee, Speakers, Sponsors, Exhibitors and of course Attendees who meet in beautiful Vancouver, Canada to contribute to the advancement of our industry through collaboration, sharing of best practices, networking and the delivery of a high-caliber, education- al program. XDS is considered to be a professionals-only event. For more information of the event: http://www.xdsummit.com
THE 68TH ANNUAL CANADIAN INTERNATIONAL AIR SHOW (CIAS)
Follow on Twitter: @keywestbrewfest
BUDWEISER MADE IN AMERICA FESTIVAL
September 2 nd – 4 th , 2017
Southwest Waterfront Grounds of the Canadian National Exhibition – Toronto, ON, Canada
September 2 nd – 3 rd , 2017
Benjamin Franklin Parkway – Philadelphia, PA, USA
The Canadian International Air Show (CIAS) is Canada’s largest and lon-
Founded by Jay Z and in its fifth
Follow on Twitter: @xdsummit
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PROCESS EXPO
CALIFORNIA CRAFT BEER SUMMIT
with new favourites from across the country! For more information of the event: http://beerfestpei.com/
September 19 th – 22 nd , 2017
September 7 th – 9 th , 2017
McCormick Place - Chicago, IL USA
Follow on Twitter: @peibeerfest
Sacramento Convention Center – Sacramento, CA, USA
Produced by FPSA, PROCESS EXPO is the nation’s largest trade show dedicated to bringing the latest tech- nology and integra ed solutions to all segments of the food and beverage industry. Processors gain a compet- itive advantage with the innovative technology on the show floor, where food processing and packaging experts demonstrate their machines and products. Both veterans and those new to food and beverage pro- cessing get training on food safety, trends, leadership, and more. For more information of the event: http://www.myprocessexpo.com
DRINKTEC 2017
The California Craft Beer Summit and Beer Festival is the premier event for the beer community across the entire West Coast. The three day event starts with hands-on education, interactive exhibits and networking opportuni- ties and ends at the LARGEST Cal- ifornia craft beer festival, hosted outdoors in front of the state Capitol and offering unlimited tastings from 160 breweries across California. For more information of the event: http://www.californiacraftbeer.com/ craft-beer- summit/
September 11 th - 15 th , 2017
Messe München Exhibition Center – Munich, Germany
The World´s Leading Trade Fair for the Beverage and Liquid Food Industry is taking place again at Messe München. Producers from all over the world will be coming here to meet with suppliers and custom- ers. Taking part in the Drinktec, the world’s leading trade fair for the sector, is definitely worthwhile! It will boost your business by exhibiting at this top event. It is the place to meet decision-makers from all over the world, and from all segments of the market and a great opportunity for raising the profile of your company and your products. For more information of the event: http://www.drinktec.com
Follow on Twitter: @ProcessExpo
Follow on Twitter: @CACraftBrewers
TAKEAWAY EXPO 2017
September 26 th – 27 th , 2017
ExCeL London – Royal Victoria Dock, London, UK
This is the UK’s Only Exhibition for Growing your Takeaway or Restau- rant Business and the #1 Event for Business Growth and Expansion in the Food Profession. The Takeaway & Restaurant Innovation Expo along with The Food Entrepreneur Show is the event for any entrepreneur striving for success in the food and drink industry. This is the event where you find the opportunity to turn up the heat on your competition and take your business to the next level as you boost profits, build your brand, grow your business, andmuch more! This is a unique opportunity to interact and connect with the industry’s vision- aries who are shaping the takeaway and restaurant scene of the future. For more information of the event: http://www.takeawayexpo.co.uk/ Follow on Twitter: @TakeawayExpo
Follow on Twitter: @drinktec_2017
RIOT FEST 2017
September 15 th – 17 th , 2017
Douglas Park – Chicago, Il, USA
This is a multi-day music festival that specializes in rock, punk, alternative rock, and hip hop. This event is well known for booking reunions, guest performances, and full album per- formances and was first started back in 2005 and has been providing an ultimate cross between mainstream and independent acts, current punk rock megastars and legendary bands from the past. For more information of the event: http://www.riotfest.org/
2017 PRINCE EDWARD ISLAND BEER FESTIVAL
September 8 th - 9 th , 2017
Delta Prince Edward – Charlottetown, PE, Canada
PEI’s ONLY Beer Festival returns to Charlottetown for two days and three sessions of incredible beer & cider tastings, live entertainment, good vibes and great friends. Sample the best beers from the region along
Follow on Twitter: @RiotFest
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SPOTLIGHT ON BUSINESS MAGAZINE • AUGUST 2017
OCTOBER 2017 DALLAS SMITH’S “SIDE EFFECTS” TOUR WITH SPECIAL GUEST COLD CREEK COUNTY The platinum selling country star and the RECC bring the major award-winning country artist “Side Effects” Tour to Truro on October 13 th. This event is sure to draw more attention to the RECC and the Town of Truro`s ability to host these events along with event and concert goers looking to Truro and its area businesses for things to do, places to eat and stay be- fore, during and after these events, so it is a great time to advertise.
OCTOBER 2017 PRICE IS RIGHT LIVE™
The Price Is Right Live™ is the hit interactive stage show that gives eligible individuals the chance to “Come On Down” to win. Prizes may include appliances, vacations and possibly a new car! Play classic games from television’s longest running and most popular game show from Plinko™, to Cliffhangers™, to The Big Wheel™, and even the fab- ulous Showcase. This show has been playing to near sold-out audiences for nearly nine years, the Price Is Right Live™ has given away more than 10 million dollars in cash and prizes and sold more than 1.2 million tickets. DECEMBER 2017 WORLD JUNIOR A HOCKEY CHAMPIONSHIPS Which is a 13 Game Tournament with 2 Canadian Teams (East & West) as well as teams from the USA, Russia, Czech Re- public and Switzerland. JULY 2018 THE DOWN SYNDROME WORLD SWIMMING CHAMPIONSHIPS (DSWSC) This event will see 300 swimmers representing approximately 25 Countries over a 5 day competition and will mark the first time that this international event has been hosted in Canada, which is a major accomplishment for the RECC and the Town of Truro in being able to host such an event.
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Delegate L et’s start off with a simple one. Delegate the tasks that you hate doing, are horrible at, or just simply use up too much of your valuable time. This might be bookkeeping, or maybe it’s the management of your social media. If you can delegate it, do so! This way you can focus on doing the things that you love and the things that make you money. They should be the same thing :) Set goals for yourself This is an important one. Your goals guide everything you do, but too many entrepreneurs don’t set the right goals. They let others (family, coaches, other entrepreneurs) determine what their goals should be. You started this business for yourself. Go back to that. What did you start off trying to accomplish? Stay true to yourself and set goals that are important to you. BE careful what you wish for, you might just accomplish it. If you set goals that aren’t in line with your values, you will not be happy. Attract the right customers Are you attracting the types of customers YOU want to work with? Life is a lot more fun if you’re working with people that you like and enjoy spending time with. How do you do this? Through branding! Make sure you are putting the right message out there, and that it reflects you! For example: if you are casual and easy going, don’t try to attract clients and customers who like more structure. Neither of you will be happy in the end. Don’ t do things you don’ t like If you have a service-based business, at one point or another someone has probably asked “do you do X”. Most of us hesitant- ly agree, especially in the beginning. But you might actually hate doing that thing or it’s not in your wheelhouse, or it’s not profitable. I’ve had clients who went down this road and then eventually were spending 90% of their time doing a service that they did not enjoy. Moral of the story: if someone asks you to do something that you CAN do, but don’t LIKE, don’t be afraid to say no! It might seem like you’re passing up money, but in the end, you will be happier and your brand will be clearer! Look for opportunities Always be on the lookout for potential opportunities for you and your business. Creating things, working on new projects, and col- laborating with others can be a lot of fun! Give yourself plenty of space to create - igniting your creative side is good for your soul and will feed your love for the business and drive why you became an entrepreneur in the first place.
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SPOTLIGHT ON BUSINESS MAGAZINE • AUGUST 2017
The Ashdale Honey Brown is brewed using honey from hives on the farm. The Barn Swallow Farmhouse Ale is made entirely with Nova Scotia Horton Ridge Malt. The Shack Wacky Apple Cider is made from 100 percent Annapolis Valley apples. The Surf and Turf Scotch Ale is a silver medal winner, taking home second at the 2015 Atlantic Canadian Beer Awards. The Grist Mill Wheat Beer and the Lunch Box Pale Ale, though, speak best to the Meander River Farm & Brewery brand. The former is named for a gristmill recovered from a tributary of the Meander River which crosses through the 186-acre, 200-year- old mixed farm for two kilometres in Hants County, Nova Scotia owned and operated by the Bailey family: Alan and Brenda and their daughter, Campbell, and son, Fraser. The latter is named for Brenda’s father, who, as it’s somovingly put at MeanderRiverFarm. ca, “enabled us with the skills needed to fulfill our passion for renovating old buildings, and by bringing his lunch box to work every day, instilled a work ethic in us that we value today.” For the Baileys, the past is a persistent voice in their day-to- day lives, which is why preserving the character and integrity of their farm and brewery is paramount. Alan, co-owner and general manager, along with his daughter Campbell – who manages their communications – spoke with Spotlight on Business in early August.
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By David MacDonald I t’s a pleasure to speak with you both today. I have to tell you, I love the tone of your business. Your sus- tainability model is inspiring and just looking at the photos on your website, I imagine that visitors to the farm immediately get why perfect preservation and responsible growth are at the forefront of your business plan. Can you please tell the readers how the model has evolved and about its successes? AB: We are really just trying to minimize our environmen- tal footprint by using and/or recycling what we can on the farm. As a result, we are able to save money by doing so. For example: feeding our livestock the spent grain from the brewing process reduces our feed costs; recycling the waste water from the brewery for irrigation use ensures we don’t have a well water supply issue during the dry summer months, which seem to be becoming more prevalent. “Well, we had an interest in the brewing industry for many years – and have brewed beer and wine as a hobby since university days.” CB: Yes, it started off with growing what we could to be self-sustainable – things like veggies and fruits – as one does when they move to a farm. The lavender is for both pleasure and products while the hops are for the craft brewing industry – and that came later. We even involve the animals here: the pigs till, they fertilize as they go, and ultimately they prepare the and for more crops. We return the favour to them with spent grain and excess veggies. It’s successful for us because it’s not only practical and good for our environment, but it adds another dimension to the experience you get when you visit the farm. It also ensures that our products are truly unique and sustainably sourced.
The website couldn’t be more user-friendly. I particu- larly appreciate how your contact page includes links with directions from mainland Nova Scotia’s three main travel hubs: Truro, the Annapolis Valley, and Halifax. For any readers who haven’t visited Hants County and the Municipality of the District of West Hants where you’re located, can you please tell them about where you call home? AB: I’d love to. West Hants is less than an hour drive from Halifax and Stanfield International Airport. The area is con- nected by a network of back roads with lots of interest- ing things to see and do, including restaurants, wineries, bakeries, a Provincial campground, nature hikes, high tides, u-picks, and beautiful scenery. The river that dissects the farm leads to one of the highest waterfalls in the county. CB: I have to say that it’s the best kept secret in Nova Scotia because of all this. As we say in all our branding, ‘It’s an adventure, or a wrong turn, that leads you here.’ You don’t expect it so close to the city, and when you find yourself here, you’re amazed. In any direction you’re experiencing something new: the beautiful Bay of Fundy, the beginning of Nova Scotia wine country, amazing farm-to- table restau- rants, and Nova Scotia craft breweries in a rural farm setting with so much more to offer than just a tasting room.
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I understand that local folklore has it that the farm is over 200 years old and that a doctor, a miller, and even a bootlegger lived there in days gone by. The readers would love to hear the history of the farm. AB : The actual farm house is over 200 years old and has a rich history of owners, for sure. It’s very representative of Nova Scotia’s history. My parents purchased it in the 1960s. I grew up here. So, two generations have been gradually breathing new life into the property for over 50 years by modernizing the home and now us, developing the business to support a family. CB: I’m very proud that my grandparents renovated the home and worked the land from basically nothing. We moved to the farm when my grandparents moved to Comox, BC in 2004 to escape the Nova Scotian winters. They were both in their 80s and still working hard in the gardens every single day from sun up to sun down– they needed the break! I then saw my parents do the same. They created a beautiful home, bit by bit, working the land, planting crops and beginning this self-sustainable life, from sun up to sun down, again. The brewery was built and I see the future of the farm now, the community it’;s bringing together, and the possibilities of future ventures. I’d like to discuss that community that Meander River Farm & Brewery is bringing together shortly here,
Campbell, but first, Alan, leaving aside the role of pro- viders you and your wife shared, what inspired you to open the brewery in 2013? AB: Well, we had an interest in the brewing industry for many years – and have brewed beer and wine as a hobby since university days. That dream was rekindled when we started growing hops on the farm and subsequently spending more time with craft brewers – Garrison Brewery in particular – and marketing our crop to them. The industry was gaining momentum and the timing seemed right for it to happen. So we went for it. “Our cider is very crisp and dry. No sugar is added, leaving the cider to become a true expression of the local apples. We like the apples from different seasons and blends to express themselves, which gives us a slightly different product with an expression of terroir each time.” CB: The farm has always been a part of the family and the family brand really drives our business direction because we all have different experience and skills that we bring
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to the table. Now, working to improve and expand it has brought us closer together. Brenda is our master gardener, expanding on our outdoor, garden and all creative matters. Dad is our business man and head brewer, keeping things running smoothly and creating good beer. Fraser, although living in Saskatchewan as a mechanic, brings a mechani- cal and practical perspective on all our projects. We have so many ideas that we see happening on the farm and everyone has a part to play. “It’s worth coming out to see how we’ve made this incredible property into something beautiful and sustainable. How everything is handmade, hand-labeled, and hand-bottled; everything comes together when you see it for yourself.” Regardless of any ups and downs, at the end of the day, we get to relax over a drink or product or meal that we created together on this beautiful farm and that’s pretty amazing. On that note, I’ve always believed that the brewery was a natural progression on the farm. We had all these resourc- es, all these product ideas, and we needed a place to invite people to come and share in the experience of this beautiful farm – and to sell right here a finished product produced in every sense on-site. The brewery made sense for us. Having a store and tasting room to feature all of our products is a natural step for us. We broke ground for the brewery in the summer of 2013, opening our doors in the spring of 2014. The building of the brewery was, like all things around here, done by hand. My mother’s father, my grandfather, Hugo, was a carpenter and taught my dad everything he knows about carpentry today. When my parents were first married, they bought old fixer upper homes to renovate and my grandpa would be there most days to help. When they bought the farm, he would come out and help build cabinets and renovate the house here too. Unfortunately, he passed away before we built the brewery, but my dad built that brewery from the ground up, with help from our community, and used everything he learned over the years, and more, to build it. It wouldn’t have been possible without that relationship they began to build 30-some years ago. We even dedicated our first brew to him, my grandpa Hugo. We called it Lunch Box, because he brought his lunch box with him every day he came. That’s very touching, Campbell. I suppose that’s where your family gets their collective will to work together from, right? AB: We work closely as a family and we work closely with other businesses in our area. It’s important to come
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SPOTLIGHT ON BUSINESS MAGAZINE • AUGUST 2017
Speaking of changes on the farm, I understand that you now offer cider for the first time. What inspired you to brew cider and, more importantly, what does it taste like? AB: Living in the Annapolis Valley it seemed totally natural that apple cider should be a prominent product of this region – and it ties in nicely with the craft brewing scene. There is a resurgence of interest in cider in Nova Scotia – and the world for that matter – and again it just seemed to align perfectly with what we were doing and, as I’m sure Campbell will tell you, the timing was right. CB: Well, we first started making cider in the dead of the dreadful 2015 winter we had here in Nova Scotia. Our first batch was called Shack Wacky, and maybe that’s what we were; going crazy from all the beer and needed a change. Our first batch went so quickly and we haven’t been able to keep up with the demand since. “We even involve the animals here: the pigs till, they fertilize as they go, and ultimately they prepare the land for more crops. We return the favour to them with spent grain and excess veggies.” Our cider is very crisp and dry. No sugar is added, leaving the cider to become a true expression of the local apples. We like the apples from different seasons and blends to express themselves, which gives us a slightly different product with an expression of terroir each time. You both spoke to this briefly earlier, but could you say a few words about how the community in the Municipal- ity of the District of West Hants has embraced Meander River Farm & Brewery? AB : The brewery has created a real sense of community in a community that’s already close and we try to share that sense with visitors. Locals often meet their neighbours at the brewery and reconnect, or they’re introduced if they don’t already know each other. Our local community has supported us through our CSB shares [Community Sup- ported Brewery], which allows them to purchase beer in advance, like a CSA [Community Supported Agriculture] program. They share the experience by bringing out of town friends and family to the brewery when they are visiting from out of town. It’s simply relaxing and fun. We like to talk to our customers, engage them, ask them where they are from, where they live, and make them feel part of an extended community. CB: Yes, our local community are our biggest supporters and customers. It’;s important that the brewery and all that we do here is a sense of pride for them as well.
together. It’s important to tell them of things to see and do and eat and drink in our area so they can make the most of their time here. There is a lot going on in West Hants and it is such an easy strike from the HRM. You have a sense of being in the middle of nowhere, as it were. It’s a real treasure. CB : One of the things in our area we love to boast about is the ‘Trio of Taste’: it’s ourselves, Avondale Sky Winery, and the Flying Apron Cookery. Together we promote and col- laborate. We’;re all within 20 minutes or less of each other in the rural West Hants area. It makes a great day trip for anyone visiting us. So what is a day trip to Meander River Farm & Brewery like for visitors? And I have to ask, how does the four season climate – that’s not exactly evenly divided, I might add – affect and change your business on the farm? AB: I think the best way to sum up what MRF offers its cus- tomers is an experience. The experience includes educa- tion about the brewing process, about hops – where they come from, how they are grown, harvested and processed, about livestock, about gardening and growing crops, about nature, and a chance to meet the producers and owners directly – and get a sense for the passion and commitment that entrepreneurs have for their business. But mostly we want people to feel at home and comfortable when they visit MRF and a desire to share their experience with others. To answer your second question, each season offers a dif- ferent experience at MRF – but each has its own beauty and benefits. The summertime has its gardens and mature crops; the patio is warm and relaxing. The fall is obviously the harvest, the changing colours, the fresh crisp air, and still warm sun on the patio. The winter here is perfect for outdoors enthusiasts and snow lovers and the warm and cozy nature of the retail and tasting area really compliments it all. Spring is obviously when everything is coming back to life, so there’s something different in each season. CB: The experience is definitely what we offer. That’s really why we made our brewery such a destination; because we believe it’s beautiful and fun and wanted to share it all with others. It’s one thing to buy our product at an expo or at an event, but I don’t think you can fully appreciate it until you come out to the farm and see it. It’s worth coming out to see how we’ve made this incredible property into something beautiful and sustainable. How everything is handmade, hand-labeled, and hand- bottled; everything comes together when you see it for yourself. And like Dad said, when the seasons change, our products change. We go from fresh lavender to dried lavender, fresh veggies to pickled veggies, light crisp brews like session IPAs to dark, smoky brews like porters and stouts. Our products change with the seasons to reflect the changes on the farm and the processes you need to go through to be sustainable all year round.
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AUGUST 2017 • SPOTLIGHT ON BUSINESS MAGAZINE
When I asked Jamanda Doyle, the owner and general manager of Driven Automotive in Bedford, Nova Scotia, why her brand is synonymous with honesty throughout the Halifax Regional Municipality, her answer couldn’t have been more matter-of- fact: “We work hard in the customer’s best interest.” What came next shocked me.
By David MacDonald I have to say, a lot of businesses approach Spotlight on Business with the hope that we don’t do our due diligence – but we do. We love pouring over unfiltered customer reviews on Facebook and Twitter, as well as the very telling Better Business Bureau Rating Score- card that sticks to companies like glue. These very public assessments let us know who we want to include in the impressive reading list of upstanding companies that make up the magazine’s library. You can imagine that a lot of businesses, even well-established operations, aren’t exactly eager to point us in the direction of these unfettered sources. Jamanda was – and that stunned me. Automotive repair and shop owners are typically scrutinized more than public servants. She first directed me to Driven Automotive’s Facebook page and waited intently as I scrolled through the reviews. Their 4.6 star rating, I discovered, was clearly well- earned. “This is definitely the place to go,” concluded one satisfied customer. “They took me right back and showed me exactly what was wrong,” another happy client said. “Today was our first time there and certainly won’t be our last,” a young mother extolled. “Jamanda didn’t miss a step and had a rental car there for me in 15 minutes
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SPOTLIGHT ON BUSINESS MAGAZINE • AUGUST 2017
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AUGUST 2017 • SPOTLIGHT ON BUSINESS MAGAZINE
She explained that maintaining a well-rounded staff and keeping them happy is a challenge for any business, but that it’s much harder maintaining licensed automotive tech- nicians. “There is a shortage of automotive mechanics and the main population of mechanics are aging. There aren’t as many young people pursuing the trade, I would say due to costs, wages, and the lack of benefits they receive in the work place. Here at Driven, we hold a high standard of work quality. The technicians can be proud of their work, they get to discuss their work directly with the customer, and they get compensated properly for their thorough job. We have attained very highly-trained and skilled technicians by offering a welcoming work place and an environment that feels like family. All of our technicians were the best of the best at their previous places of work, now we have them all here under Driven’s roof.” Jamanda is the technician of the technicians. Her official in-shop designation is Service Advisor, but she’s much more. She even produces brief preventative maintenance and FAQs videos for customers on Driven Automotive’s Facebook page. When I asked her what the reaction is like when Driven Auto- motive customers first learn that the business is female- owned and operated, her answer perfectly captured the
– children picked up on time, crises averted,” said an eter- nally grateful parent.
It goes on and on like this and Driven Automotive’s BBB Rating Scorecard corroborates every bit of it:
A+, plain and simple.
But is it – was it – plain and simple?
“Starting a business is hard, but the motivation was easy,” Jamanda explained. “My partner and I were both working for a local dealership, on a commission-based pay struc- ture. We both agreed that working hard for someone else wasn’t ideal. If we were going to work this hard pleasing and retaining our own customers within the dealership, why not do it for ourselves. I myself was a sales person and Rob, my partner, was a mechanic there. We both had a customer following and decided that it would be worth the change.” “Starting a business is hard, but the motivation was easy.” Rob, according to Driven-Auto.com, is an experienced Red Seal automotive technician with 20 years under his belt. He is accompanied in the shop by Barry Goyetche, who has more than 30 years in the industry; Drew O’Donnell, Driven Automotive’s first employee who, aside from being sound all around, specializes in high-end cars like BMWs and Mercedes; and Stephen Publicover, a diagnostic guru and Master Ford Technician. “We cater to many vehicle owners as our team of techni- cians have diverse experience with multiple car manufac- turers,” she said. “We have specialized service, tools and parts for all makes and models. We also have access to all manufacturers’ service manuals, maintenance schedules, and even safety recall notices and service bulletins. This makes it easy for multiple car households to feel comfort- able in taking their new or old car to us.”
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SPOTLIGHT ON BUSINESS MAGAZINE • AUGUST 2017
experience of a happy irony.
The Loyalty Card program at Driven Automotive is Jaman- da’s way of giving back to her repeat customers. “We want customers to know we appreciate them. We offer a $50 discount on their next invoice by seeing us for five oil change services. This can be applied to any parts or service. It’s a nice treat that everyone appreciates,” she said. Everyone also appreciates the Pick-Up, Drop-Off Service at Driven Automotive. On all services that take longer than an hour and half, Driven offers customers a drive to and from their home or work- place in the Hammonds Plains-Bedford and Larry Uteck areas. In just five short years in operation, Driven Automotive’s growth has been substantial. “We have doubled the size of our building and we have quadrupled our sales in compari- son to year one,” Jamanda said. “The market here required a high-quality aftermarket repair shop – and we continue to fill that need. Nova Scotia can be tough on cars and vehicle owners in our area appreciate quality work, but they want a good experience, too. We just give them what they want. I think what stands out to me the most is how our customers appreciate us every visit, not just that one occasion. Everyday we get to be on the receiving end of appreciation due to our positive attitudes, our honesty, and our hard work. You don’t know how grateful we are every day for our customers.” Driven-Auto.com greets you with professional photos of Jamanda and her staff alongside an easy-to- use contact form if you wish to request an appointment.
“I wouldn’t say that they’re shocked, but I would say they’re pleasantly surprised,” she laughed. “Most household finances are managed by women – they’re the financial decision makers. People, husbands too, really enjoy having a woman on this end to explain to them what is required and where the costs come from. It’s a real trust factor for them. Even in 2017, we do work harder as women in the trade to prove our knowledge and competence. That’s OK though – we have been doing a good job of it,” she said. “We operate our business a bit differently than what people typically expect from and automotive repair shop,” Jamanda continued. “Automotive repair shops have gotten a bad rap in the past for overcharging customers for replacement of parts they don’t need. We have well-earned our customers trust by making sure they understand what is needed and why, allowing customers to view the repairs required with their technician, and by offering quality work at fair prices. This puts us in a very good place in the market as we continue to build strong relationships. We offer all repairs and maintenance and honest service – why would people go anywhere else?” she laughed. “We both had a customer following and decided that it would be worth the change.”
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AUGUST 2017 • SPOTLIGHT ON BUSINESS MAGAZINE
For John Garcia, owner of Wineracking Depot in Brampton, Ontario, it’s all about the layout. “When customers come into the showroom, they always like my layout. That’s why they’re there, to get design ideas for their own layout,” he said. Garcia’s 600 square feet showroom profiles, in what can only be described as an orderly eclectic fashion, 19 models of wine racks, coolers, and cabinets. From the beautiful 96 bottle Red Rack made from All Heart California Redwood – arguably the finest grade of Redwood – to the 900 cubic feet wine and pantry KoolR with a 53- 64 degree Fahrenheit range, it’s a feast for the senses. And everything is stocked. The Red Rack, the digitally controlled 240 bottle Wine KoolR, all of it. It’s enough to turn an unwavering teetotaller into a thirsty oenophile.
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SPOTLIGHT ON BUSINESS MAGAZINE • AUGUST 2017
By David MacDonald I ’m no wine expert. In fact, had it not been for an old episode of Frasier I saw recently, I wouldn’t even have known that an oenophile is a connoisseur of wines. What I did know prior to speaking with Garcia could be described as half-knowledge. I knew, for instance, that red wines and white wines are supposed to be stored at different tem- peratures – red warmer than white. “The red wine has to be at 57 degrees and the white wine is usually between 53 and 54 degrees,” Garcia told me with expert specificity commanding his inflection. I knew that wine and the sun should have a bookend relationship: When it’s a grape and when it’s in a glass. “We recommend storing your wine in a basement, away from large windows and any significant sunlight or heat,” he said with an almost paternal concern. “That’s why they’re there, to get design ideas for their own layout.” These were not the affectations of a salesman. Garcia’s not an aficionado with a paycheque. He grew up in Wine Country. “I’ve lived my whole life in Southern Ontario,” he said. “My family is here, the wineries, the machineries of the whole industry are here. It’s home.” According to the Wine Country Ontario Media Centre, 17.5 million litres of locally grown Vintner’s Quality Alliance (VQA) wines were sold in 2014 to the tune of $395 million CAD. These internationally recognized wines, grown on the Niagara Peninsula, Prince Edward County and Lake Erie North Shore, lend a lot of clout to Wineracking Depot. The Huff Estates 2013 Pinot Noir or the Jackson-Triggs 2012 Delaine Syrah both come to mind. It is a sense of culture as much as it is a sense of business that drives Wineracking Depot. “I know that people who love beautiful wines love beautiful wine cabinets and racks. But not all wine lovers have spacious basements, or base- ments at all,” he conceded. “While we recommend base- ment-like environments, a sophisticated wine room doesn’t have to be down a set of stairs in a rustic cellar.” Wineracking Depot carries KoolR brand wine cabinets that range from 120 bottles to 500 bottles. These cabinets are not only temperature specific to meet all wine storage needs, they also advertise their contents. “They’re the perfect accent to living rooms, kitchens, or anywhere in your home,” Garcia insisted. “Some wine lovers belong to wine clubs and collect very specific vintages. For these customers, a bottle of wine can be like a trophy on a mantel. Well, we provide the best man- telpieces, I think.” For collectors whose needs may go beyond the KoolR cabinet capacity – they do in fact produce an 800 bottle, three door, double deep cabinet that Garcia will happily special order – there are four easy answers: the KoolR
Magnum, the NUVO upgrade, the WineKoolR upgrade, and the Magnum upgrade. These easy-to-install coolers are energy efficient solutions to basements with their own unique climates or to the room in your house that you’ve christened. Available in 120 Volt/60 Hertz and 220 Volt/50 Hertz configurations, these whisper quiet units are ideal for spaces up to 900 cubic feet and add a discreet modern accent to an ancient practice. “Customers whobuy coolers,”Garcia explained, “are usually interested in our racking – these are modular systems.” When used in tandem, the 48 and 32 inch high Redwood racks are as close to custom as it gets. “Private custom- ers, home owners, restaurateurs, they all have needs and specifications and we’re able to make the RedRack system work for them. They’re affordable; they’re luxurious; they’re stackable and expandable; and they’re easy to install.” Affordable might be understating things. Wineracking Depot provides the lowest prices in the industry in Southern Ontario as well as competitive rates at their American and Chinese locations. “We can do this because of workforce productivity. Everything we assemble is generic, so my need for a particularly skilled or large staff just isn’t what it is at a custom manufacturer.” Garcia prefers the blank slate to the dilettante when it comes to bringing someone on board at the Wineracking Depot. “The only skill I look for is trainability,” he said. “I’ve hired a lot of people over the years and I’ve come to learn that honesty is the trait to look for. I want someone who honestly wants to absorb the day-to-day of this industry. Family people. Team players. These are the people who know what it is to work as a group and that’s what I look for.” “My family is here, the wineries, the machineries of the whole industry are here. It’s home.” With a warehouse that measures more than 6,000 square feet and a showroom that sees daily impromptu tours, communi- cation and teamwork are essential. But it’s not just the size and duality of Wineracking Depot – which is slated for an expan- sion in 2017 – that makes collaboration key: It’s also Garcia’s same-day shippingguarantee. “It’s no longer next-day shipping or ship within three business days. If a customer orders their entire layout in the morning, then it’s going to be packed up and shipped out in the afternoon,” Garcia explained. In 23 years of business, Garcia says Wineracking Depot has grown by approximately 35%, but he feels like it’s due time for a growth spurt. “I spent the last eight years flying back and forth between Canada and China to grow the brand and during that time I’ve put a lot of thought into expand- ing our focus to finished wine rooms. That’s where we’re headed.”
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AUGUST 2017 • SPOTLIGHT ON BUSINESS MAGAZINE
By David MacDonald S ince 2011, there has been a “real public reach in Nova Scotia for real wood products made in the province,” Amos says. This is part of a wider trend. People prefer local. People prefer traditional – retro, if you will. People prefer custom and unique. And, in tune with Amos Wood’s vision, people are going back to wood. “Wood has a grav- itational quality to it,” he explains. “As a material it does something inside a home that other materials just don’t accomplish. It draws people in. Nothing does this as warmly as wood does.” This back to basics movement is not a passing fancy. “There was a clear realization. People felt bilked by cheap and lousy MDF [medium-density fibreboard]. Our wholesalers have been telling us for the last couple of years that there has been ongoing and substantial decline in the overall sales of MDF because people want the real deal,” Amos explains. “Wood has a gravitational quality to it. As a material it does something inside a home that other materials just don’t accomplish. It draws people in. Nothing does this as warmly as wood does.”
“I like to see how carefully they can measure something, that’s very telling,” says Jeff Amos, founder and co-owner of Amos Wood in both Blockhouse and Halifax, Nova Scotia, Canada. “The next thing I look for is excitement and a willingness to take hold of our vision.” The “our” refers to his son, co- owner Obe Amos. The vision is simple: Amos Wood makes wood available to live with. As Amos Wood keeps expanding, more and more craftsmen – along with homeowners and businesses – are learning just what this vision looks and feels like.
Amos knows wood. He should. He’s been in the design, millwork, and furniture game since 1976. He just had “the
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