Archive for October, 2011

Value of Worksite Wellness Programs

Thursday, October 27th, 2011

As a business owner, you probably understand how your employees’ health can affect your company’s bottom line.  You may not know, however, how much impact fewer sick days and higher employee morale can have on your cost of labor.

Workplace wellness programs like those offered here at BayPoint Benefits will help your company in these ways:

  1. Reduced Absenteeism.  Healthier employees get sick less, saving costs not only in paid sick leave, but also in the temporary help, re-scheduling time, and lost business resulting from prolonged absence.  A healthy employee will also influence his or her dependents, thus reducing time off needed to care for sick family members.
  2. Improved Productivity.  Healthier employees work longer hours with greater focus. This seems obvious, right? But small improvements make a big difference over time. Just one hour of extra productivity per day adds the equivalent of nearly one full week of work – every month.
  3. Improved Employee Morale and Retention.  Healthier employees are also more loyal. A company-sponsored program sends a message that the your care about your employees’ welfare.

You don’t need a huge upfront investment to get a good ROI on your wellness programs.  For example, one company found that installing a hand sanitizer dispenser in the bathrooms and near doors cut down employee sickness days by 50%.  Not only that, but fewer employees showing up to work sick meant a lower spread of sickness among employees.  Staying healthy reinforces itself.

In another study on company vending machines, swapping junk food for sandwiches and low calorie vegetable and fruit snacks, and replacing sodas with bottled water and milk, significantly improved worker morale and performance by cutting out sugar highs and lows.  The cost to the employer? Nothing, save for a few grumbles from some sweet-toothed employees.

Offering free clinics and screenings proved useful to another business.  A diabetic screening revealed that a significant number of employees were diabetic or pre-diabetic, and encouraged these employees to adopt a healthier diet and life style.  Another tool that employers can use is a subsidized or partially subsidized exercise program.   Smoking cessation programs, in addition to creating a smoke-free company environment, will pay added dividends on an employer’s investment.

A wellness program is also a valuable resource in reducing insurance and medical costs for both employee and employer.  Despite the fact that the U.S. spends more on health care than any other industrialized nation, U.S. citizens are not any healthier; in fact, studies have shown they may be among the unhealthiest people in the world.   Incredibly, preventable chronic illnesses account for approximately 80 percent of illnesses and up to 90 percent of all health care costs.[1]

What this means is that money and pills are not the instant cure – a healthier lifestyle is the answer.  Prevention is the key, and wellness programs are the vehicle to saving on health care costs for both you and your employees.


[1] http://www.wellnessproposals.com/workplace-wellness-programs.htm Retrieved October 27, 2011

BayPoint Features Non-Profit of the Month – La Cocina!

Tuesday, October 4th, 2011

BayPoint Benefits is excited to announce our non-profit of the month – La Cocina, Cultivating Food Entrepreneurs. As we enter the holiday season our minds drift towards delicious festive foods. What are you going to have on your Thanksgiving table? What is your holiday appetizer going to be? Do you want to learn how to cook “Pan de Muerto”? You can with La Cocina! Join Chef Luis Vazquez from Chaac Mool on October 26th and celebrate the ancient and delicious tradition. Sign up here – http://pandelmuertocookingclass.eventbrite.com/?ref=ebtn

La Cocina is San Francisco’s first Incubator Kitchen. La Cocina was designed to reduce the obstacles that often prevent entrepreneurs from creating successful and sustainable small businesses.  By providing shared resources and an array of industry-specific services, business incubators ensure small businesses can succeed. La Cocina follows this model by providing commercial kitchen space and technical assistance to low-income entrepreneurs who are launching, growing and formalizing food businesses.

Let us tell you more about La Cocina:

La Cocina’s Mission Statement

The mission of La Cocina is to cultivate low-income food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. We focus primarily on women from communities of color and immigrant communities. Our vision is that entrepreneurs will become economically self-sufficient and contribute to a vibrant economy doing what they love to do.

The Story of La Cocina

La Cocina (pronounced la co-see-nah, meaning “The Kitchen” in Spanish) was inspired by its current home, San Francisco’s Mission District. It is located in an ethnically diverse and economically vulnerable neighborhood that thrives in part due to the many small informal businesses that serve the community. As is the case in many cities, food lies at the heart of this community, and you don’t have to look far to find hidden entrepreneurs in the kitchens of many homes.

Recognizing a need to formalize these food businesses and the opportunity created when you turn inconsistent and illegal home restaurants into sustainable legal businesses, organizations like Arriba Juntos, The Women’s Initiative for Self-Employment and The Women’s Foundation of California and one very special and visionary anonymous donor created La Cocina. La Cocina is both the space-a modern building and commercial kitchen that has been featured in Metropolis Magazine—and the program—an innovative business incubator that supports a growing roster of small businesses.

La Cocina was born out of a belief that a community of natural entrepreneurs, given the right resources, can create self-sufficient businesses that benefit themselves, their families, their community, and the whole city. The food that has come out of this kitchen since 2005 reflects that aspiration and, quite simply, tastes amazing.

Breaking Down Barriers

The food industry has a notoriously high cost of entry: the fees for licensed and insured commercial kitchen space, the start-up costs to open a restaurant, the standards set to compete for shelf space at specialty stores and large retailers. Such restrictive barriers to entry often discourage burgeoning food entrepreneurs from launching a business. Those who do face an uphill battle for success in an overwhelming and incredibly crowded marketplace.

La Cocina provides a platform for these motivated entrepreneurs to hone their skills and successfully transition into the highly regulated and competitive food industry.

For more information on La Cocina and their programs check out the website: http://www.lacocinasf.org