Connections - Winter 2015

Doing Your Heart Good

 PAGE 34

WINTER 2015

CONNECTIONS

NEW

WATER HEATER

RULES

DSG SALUTES! FLAG DEDICATION IN HELENA

ON THE COVER |

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A TASTE OF DSG

Check out DSG’s favorite foods and how we like to eat them.

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TASTY RECIPES: FROM OUR COOKBOOK TO YOURS

Try these delicious wild game recipes from people who love to hunt and fish as much as you do.

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OPENING A BOTTLE OF WINE WITH TODD KUMM

DSG’s CEO is a down-to-earth wine drinker with a growing collection. Read how it all started and check out some tips for starting your own collection.

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DOING YOUR HEART GOOD

Here’s what you need to know about preventing – and surviving – a heart attack.

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EMBRACING NEW WATER HEATER RULES WITHOUT GETTING INTO HOT WATER

April 16, 2015, marks the date that new NAECA mandates go into effect for the plumbing industry.

Here’s what plumbers need to know to prepare for changes that will impact designs, plans and pricing.

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HONORING THE RED, WHITE AND BLUE

See how DSG salutes America with a flag dedication ceremony in Helena, Montana.

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CONNECTIONS | WINTER 2015

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PROFILES | HEADLINES

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IN IOWA, RAISING SHRIMP IS NO SMALL FEAT

Sherlock Shrimp is nearing completion of its shrimp farm facility. Read how Gosch Inc. and DSG are helping owners Jeff and Sherill Ryan to turn shrimp farming into big business.

UTILITY SOLUTIONS: PROVIDING INNOVATIONS IN FIBERGLASS STICKS

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Check out the advanced features that Utility Solutions has added to its BLUE STRIPE™ telescopic hot stick to make it safer and easier for linemen to use.

FIXTURES | Editorial Stay Hungry – Tom Rosendahl.........................................................................4

The Power Of We At DSG The Power Of We At DSG . . . Credit Department................................................5

Meet The DSG Team Karl Wrobel – La Crosse, Wisconsin..................................................................9 Joe Melcher – La Crosse, Wisconsin................................................................. 46

Job Site When It Comes To Productivity, Employee Handbooks Put Everyone On The Same Page............................................................................6 Why Are Salaries So Secret?............................................................................ 14 Doing The Math On Four 10s........................................................................ 38

Grow Your Business Take The Hassle Out Of Required Safety Meetings With The Safety Meeting App, Brought To You By DSG............................................................ 20

News Wire The Power Of Red........................................................................................ 13 At DSG, The Top 200 Items Are Always In Stock.............................................. 17 Woodruff Company Joins The DSG Family....................................................... 19 Growing Number Of DSG Employee Owners Earn Certified Electrical Professional Status.......................................................................... 33 DSG Gives Back As Part Of National ESOP Month.......................................... 47

SAFETY MEETING

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EDITORIAL |

Stay HUNGRY Welcome to the first ever Food and Drink issue of Connections magazine. Don’t worry, we’re not getting into the restaurant business. We just like good food, and we know that you do too. In other words, the gastronomical content in this issue is yet another way for us to connect to you, our customers. Strengthening our partnerships doesn’t only have to be about business, after all.

Just the opposite – at DSG we’re proud that our partnerships are about much more than just business.

This way of thinking goes far beyond our Connections magazine here at DSG. The Power Of We philosophy that each of our employee owners puts into action rarely takes dollars and cents into account. Instead, we define success based entirely on how you define success. Sometimes that means growing your business; sometimes it means making more time for your family; sometimes it means getting ready for retirement; sometimes it means taking a break and enjoying the rewards of your labor. No matter which definition of success you choose, our singular goal is to help you achieve it.

Tom Rosendahl DSG PRESIDENT

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To do this, we may help you to improve your margins, decrease your inventory costs, improve the efficiency of your installers or even – once in a while – share the recipe for a truly outstanding walleye sandwich. Business is a lot more fun when it’s done with people you enjoy, and a nice steak off the grill makes any conversation more interesting.

So eat, drink and make money – not necessarily in that order, of course. Just enjoy yourself no matter how you choose to do it, and feel good that your friends at DSG will be with you every step of the way, whether those steps take you to the work site or the dining room.

THE POWER OF WE AT DSG |

...

The Power Of We at DSG means that every DSG employee owner recognizes a single philosophy when serving our customers – to become a partner, then help that partner succeed. It means that Bruce Morrison customers can count on outstanding service no matter whom they work with, no matter what the job is and no matter what product they buy. As a result, The Power Of We enables a higher level of trust between DSG and its customers. One department of DSG that builds trust with customers on a daily basis is the credit department.

The credit department is largely responsible for overseeing one of DSG’s biggest assets besides its inventory – its receivables. While that remains a high priority to DSG’s five credit managers and three credit assistants, it is the success of DSG’s customers that is the driving force behind the credit department’s efforts. “Our goal is to help our customers succeed, and at times we share ideas with them related to collecting receivables and improving cash flow,” says Bruce Morrison, DSG’s South Dakota territory credit manager.

“They often face the same challenges that we do.”

Positive cash flow is a challenging aspect of a contractor’s business, which is why DSG’s credit

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Credit Department department offers flexibility, various payment methods and special accounts to help make billing and cash flow less complicated. For instance, DSG offers the opportunity for customers to open a separate credit account for a specific job, which can be especially handy on large projects. “By having this account separate from their main account, our customers can keep invoices organized to one specific project,” says Morrison.

“It can make collecting from others easier and help to streamline their bookkeeping.”

Offering various payment methods is another way that the credit department tries to make things more convenient for those who choose to partner with DSG. “Customers can pay via check, bill pay, wire transfer and credit card to name a few,” says Morrison. “I’ve seen a lot of customers make payments via their credit cards, so that they can claim the cash back or frequent flyer rewards that their cards offer. It’s a great way for them to enjoy some perks on things that they have to pay for anyway.”

In the credit department, The Power Of We is all about working together to empower customers, helping their money to work harder and go farther. “So many people here at DSG have a wide breadth of knowledge to tap into,” says Morrison, “and that’s no different in the credit department. We are constantly sharing our experience and ideas to help our customers do more, earn more and take more home.”

WINTER 2015 | CONNECTIONS

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JOB SITE |

When It Comes To Productivity,

Employee Handbooks Put Everyone On The Same Page

People go to see thrillers in a movie theater because they love surprises. Who is the villain?

How will the hero escape to save the day? Uncertainty in a movie helps to keep us interested.

Unfortunately, uncertainty in the workplace doesn’t have the same effect when employees spend their time worrying about company policy rather than doing a great job for your customers.

By developing an employee handbook and making it accessible to your employees, you let your team know what the “rules” are in your company. More importantly, they will understand that the policies within the handbook are fair, forthright and apply to everyone. That certainty puts workers at ease, improving both employee retention and the overall workplace culture.

Other benefits to the company include increased privacy, reduced absenteeism, easier employee reviews and an improved legal position in disputes.

So how do you get started with developing an employee handbook – and what should be included in it? First of all, decide if you have the time and resources to put together an employee handbook yourself.

There are many online resources that can get you started (including the U.S. Small Business Administration’s

6

web site at sba.gov) if you are going to write the handbook yourself. On the other hand, if you decide to enlist the help of an HR professional, be sure to ask for references. It’s also a good idea to have your attorney look over the finished handbook, just to be safe.

According to sba.gov, employee handbooks typically include the following topics: Non-Disclosure Agreements (NDAs) and Conflict of Interest Statements Although not legally required, having employees sign NDAs and conflict of interest statements helps to protect your company’s proprietary information.

Anti-Discrimination Policies Business owners must comply with equal employment opportunity laws prohibiting discrimination and harassment. Employee handbooks should include a section about these laws and how your employees are expected to comply.

Compensation Clearly explain to employees that your company must make required deductions for federal and state taxes, as well as voluntary deductions for the company’s benefits programs. Also, outline your legal obligations regarding overtime pay, pay schedules, performance reviews, salary adjustments, time keeping records, breaks and bonuses.

Work Schedules Spell out your company’s policies regarding work hours and schedules, attendance, punctuality and reporting absences.

Standards of Conduct Describe your expectations of how you want employees to conduct themselves, including dress code and ethics. Also, remind your employees of their legal obligations, especially if your business is engaged in an activity that is regulated by the government.

General Employment Information A company’s employee handbook should include an overview of its business and general employment policies covering employment eligibility, job classifications, employee referrals, employee records, job postings, probationary periods, termination and resignation procedures, transfers and relocation.

Safety and Security Outline your company’s policy for creating a safe and secure workplace, including compliance with the Occupational Safety and Health Administration’s laws that require employees to report all accidents, injuries, potential safety hazards, safety suggestions and health and safety related issues to management.

Computers and Technology Lay out policies for appropriate computer and software use, as well as steps employees should take to secure electronic information, especially information you collect from your customers.

Continued on page 8 

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WINTER 2015 | CONNECTIONS

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Continued from page 7

Employee Benefits Detail any benefit programs and eligibility requirements, including all benefits that may be required by law. This section should also outline your plans for optional benefits such as health insurance, retirement plans and wellness programs.

Leave Policies Carefully document your company’s leave policies, especially those you are required to provide by law. Family medical leave, jury duty, military leave and time off for court cases and voting should all be documented to comply with state and local laws. In addition, you should explain your policies for vacation, holiday, bereavement and sick leave.

Also, it’s good to include a disclaimer.

Employees need to sign this document that acknowledges that they have read and understood the contents of your employee handbook. Have them give this back to you and place it in their employment file.

Finally, include a page that explains that the handbook doesn’t necessarily cover every policy at your company. Give each employee a copy and make sure to review it frequently, looking for anything that needs to be updated due to a change in company policy or government regulation. When a revision needs to be made to the handbook, make it to everyone’s copy at the same time (using three-ring binders can speed up this process a lot).

While this may seem like a lot of work, the truth is that an up-to-date employee handbook will save you time and money in the end. When management and employees share a common understanding of company policies, then everyone on the team can focus their energy on doing a great job. That’s good for you, your customers and your employees themselves.

To learn more, visit sba.gov/content/employee-handbooks

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CONNECTIONS | WINTER 2015

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MEET THE DSG TEAM |

An Interview With Karl Wrobel,

BRANCH MANAGER, LA CROSSE Karl Wrobel has worked for DSG for four years, serving as the sales manager and the commercial HVAC/R sales manager before becoming branch manager in 2014.

Q – What was going through your mind when

DSG named you the branch manager for the

La Crosse office?

A – I was very excited. This was always something

that I wanted to do.

Q – As the new branch manager, you probably

have a lot of goals. Which one do you think

stands out the most?

A – Well, I think everybody here at DSG has the same

focus: to see our customers succeed. Something

that I’d like to work on as branch manager is

improving our net speed – the faster and more

efficient we get with our processes, the better it is

for our customers. It’s about responding quickly,

being on our toes and moving faster without

sacrificing quality or service.

Q – What’s your biggest strength when it

comes to helping your customers?

A – Probably that I’ve been in their shoes. I used

to own my own business, so I can ask myself:

“What would I have done? How would I have

liked to have been treated? What would I

want from my distributor?”

Q – DSG customers love the outdoors – do

you hunt or fish?

A – I’m more of a hunter. I like to hunt deer and

pheasants, and that’s about all I have time for.

Q – What’s something that your fellow

employee owners would be surprised to

know about you?

A – Oh boy, I don’t know. Something different

is that I have a hobby farm, with cows,

sheep, kittens and other little critters

running around.

Q – What’s your favorite place to grab a bite

to eat in La Crosse?

A – Well, I’d say my favorite is probably Diggers.

I recommend the ribs.

In Iowa, Raising Shrimp Is No Small Feat

When you think about farming in Iowa, shrimp probably aren’t the first thing to come to mind.

Nonetheless, shrimp farms are popping up throughout the Hawkeye state, including a new one in the small town of Ridgeway.

Sherlock Shrimp, owned by Jeff and Sherill Ryan, is nearing completion of their shrimp farm facility, and with the help of Gosch Inc. and DSG, they’re looking to turn it into a big business.

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Gosch Inc. is owned by David Gosch and is located in the community of Cresco, Iowa – about 15 minutes away from Ridgeway. It was originally established in 1971 by Gosch’s father, and David and his brother eventually took over the business. Today, David is the sole owner of Gosch Inc. and runs the business with his wife, Daniell. Along with a crew of six, they provide residential and light commercial HVAC and well services to northeast Iowa.

In June 2014, Sherill Ryan called Gosch about a project she wanted his help on. She was hoping to transform an old school building into the new home for Sherlock Shrimp.

“Typically, a shrimp farm is a new construction project rather than a remodel,” says Gosch, “but Ryan had obtained the school at a good price, so economically it made sense to do it this way.”

Before bringing Gosch on board, Ryan had much of the building remodeled already. Specifically, she had knocked down several internal walls to make room for 46 aboveground pools. These pools, approximately 12 to 15 feet in diameter and three to four feet deep, are what the shrimp are raised in. Each pool Continued on page 12 

Above: Large commercial dehumidifiers and air exchangers will be used to control the moisture that’s produced by the pools of hot water at the Sherlock Shrimp farm.

Below (left): David Gosch, owner of Gosch Inc., stands next to Sherill Ryan, owner of Sherlock Shrimp. Below (right): DSG supplied 18 Hi-E Dry commercial dehumidifiers to Gosch Inc.

Continued from page 11

will eventually be filled with salt water that is chemically treated and heated to 86 degrees Fahrenheit.

Despite being a novice shrimp farmer, Ryan did her homework and was diligent about her research. “She talked to shrimp farmers across the country,” says

designer Brandon Holland at DSG so that they could calculate the dehumidification needed and put together plans for the Sherlock Shrimp farm. The project ended up calling for 18 large Therma-Stor Hi-E Dry commercial dehumidifiers and three Venmar heat recovery

very smoothly overall, this phase presented some unique challenges for Gosch. “The parts came from a company in Switzerland, and the directions for connecting all of the pieces were vague,” says Gosch. “It’s hard to communicate when you’re not on the same page.

I had no doubt that they would be able to take me from point A to point B.” Gosch. “What she learned was that one of the key components of a successful shrimp farm is moisture control, and this was one of the areas where she needed my help.”

The facility would need an effective dehumidification system, and Gosch knew exactly where to get it. Gosch invited Brian Eubanks, outside sales representative from DSG, to scope out the building. “The challenge I had was knowing how much moisture was expected to be in the air,” says Gosch. “I’ve been working with the DSG guys for twenty-some years, and I knew they were experts when it came to this kind of thing. I had no doubt that they would be able to take me from point A to point B.” Eubanks brought the initial data to engineer Dan Kerr and

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CONNECTIONS | WINTER 2015

air exchangers. The products were delivered to the site in August of 2014, and the installation went smoothly.

In addition to the dehumidifiers and air exchangers, Gosch was also responsible for installing the pools’ aeration and filtration systems, which involved sumps, sump tanks, sludge collectors, airlifts (circulates the water in the pool) and aeration hoses. In a project that went

It makes me value the partnership I have with DSG that much more.”

When the facility is up and running, Sherlock Shrimp will be busy, distributing its shrimp to local restaurants and grocery stores in the area. “They have to sell the shrimp live,” says Gosch. “But Sherill tells me that when the first batch is ready, every single shrimp is already accounted for.”

It appears that Gosch Inc. will be busy, as well. “We are working with Sherlock Shrimp on a second phase of their project, and then I’ll be starting a new shrimp farm project with another company,” says Gosch.

“I’ve learned a thing or two about shrimp farms, and I guess people are taking notice.”

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NEWS WIRE |

THE POWER OF RED

Did you know that red is the most popular color used in flags in the world? In fact, more than 75 percent of all flags include red. It is the world’s go-to color for symbolizing the unity that comes from shared freedom, virtuous action and true innovation.

At DSG we use red to represent the very same ideals, and in 2015 we will share the color across all of our service area.

Customers of DSG’s subsidiaries (W.A. Roosevelt in Wisconsin, MDM Supply in Montana and Fargo Water Equipment in North Dakota) have witnessed the gradual integration of the DSG name and logo over the past few years, and soon it will come to its logical conclusion as these organizations adopt all aspects of DSG branding.

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The people who work at these companies became DSG employee owners the day that their organizations joined DSG, and they have been an irreplaceable part of our success every day since. How else could we have earned the honor of being named the nation’s “Employee Owned Company Of The Year”? 2015 will simply see the fulfillment of DSG’s promise to bring all of its strength – including that of its brand equity – to every part of the organization. Just as countries across the globe use the color red in their flags, DSG will use its name, logo and unique red color to symbolize unity among its various segments, locations and employee owners.

When customers partner with DSG, they enjoy the full benefits of a powerful, unified ally that provides much more than just innovative products – and now that will be clearer than ever before. Look for colors to switch over in early 2015, and watch for changes in vehicles and signage as the year progresses.

The power of red starts with The Power of We, and that’s why everyone here at DSG puts the success of our customers above their own. We’re all in this together, and that cooperation means that a few things may look different so that it’s more obvious that we are the same.

WINTER 2015 | CONNECTIONS

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JOB SITE

Why Are Salaries

So Secret?

One of the longest standing taboos in American business is the subject of compensation. For

the most part, employees are encouraged to keep their salary to themselves. In fact, many times the subject of wage is the last thing discussed in the interview process. Bringing up the subject of money any earlier is sometimes considered rude, or at the very least, materialistic.

According to traditional thinking, knowledge of a coworker’s income would inevitably lead to hard feelings. It would be chaos, the experts said, if the average worker could quantify just how much more the CEO brought home each year.

Times are changing, however. A growing number of companies (albeit still a significant

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CONNECTIONS | WINTER 2015

minority) are adopting a more open approach to employee compensation, sharing wage information with everyone from the bottom of the ladder to the top. The results seem to be promising, with experts pointing out some of the potential benefits:

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① Salaries often

become more fair As the system gets a chance to adjust, compensation tends to become more evenhanded. That doesn’t mean that everyone makes the same amount; it just means that salaries become more commensurate to actual employee value (which, in turn, can really help employee retention).

② Productivity

often improves as workers seek to earn their pay A special kind of democracy is created

when everyone knows what everyone else earns. Those who make less money get to see firsthand what they must do to earn more, and those who earn more understand that they must continue to lead the pack in order to stay on top.

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Understand that the transition to this “open system” is very often bumpy. Those old school business books were not completely wrong: human nature will cause friction and jealousy, at least at first. Management will need to answer questions and make adjustments before everyone is on board.

Here are two tips for making this transition a little smoother: First, job descriptions must be clear and complete. You don’t want to have compensation transparency if nobody is sure what is expected of them or their coworkers. On the other hand, if employees can see just how much responsibility another position has, they are more likely to understand a difference in pay. Second, you don’t have to reveal everyone’s exact salary.

Instead, publish a salary range for each position.

This helps workers to feel included and allows them to aspire to make more by advancing, but still maintains a bit of confidentiality about precise figures.

In truth, sharing salary information isn’t necessarily for every company. It can be challenging, and if it’s not done properly it can actually be counterproductive, damaging the employee culture it is meant to improve. On the other hand, the rewards can be substantial.

If you’re interested in more resources regarding this topic, we may be able to help. Contact your DSG representative to learn more.

Sources: http://www.cbsnews.com/news/why-are-salaryranges-secret/; http://positivesharing.com/2006/08/whysecret-salaries-are-a-baaaaaad-idea/

WINTER 2015 | CONNECTIONS

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the "Benefits" Of Being A

Business Owner ➤ You get to choose which 60 hours of the week you work.

➤ You get free, on-the-job training as a CPA/HR manager/tax attorney. ➤ You don’t have to waste paper on a paycheck for yourself.

P4 can Change Everything.

DSG’s P4 Learning Lab empowers you to make changes that can improve your profitability, cash flow and more. In just two days, some of the country’s most respected business consultants will help you to: • Develop hourly rates that guarantee a profit.

• Clarify and track goals to ensure success.

• Add and retain loyal customers even when there are problems.

• Create a service agreement program that takes your business to the next level.

• Experiment with “what ifs” in order to maximize profits.

Mark your calendars now for one of these P4 Learning Lab sessions:

february 16-17

missoula, montana wingate by wyndham

february 19-20

billings, montana dakota supply group

march 2-3

fargo, north dakota hilton Garden Inn

NEWS WIRE |

At DSG, The Top 200

Items Are Always In Stock One of the three promises that make up DSG’s customer service guarantee is that it will always have its top 200 most popular electrical, plumbing and HVAC/R products in stock. In reality, though, this promise is only the beginning.

CUSTOM ER S

ERV

GUARA ICE NTEE 00•2 1

•200

DSG launched its Customer Service Guarantee in March 2013, and since that launch, the promise of keeping the top 200 items always in stock has become an important way for DSG to help its customers keep costs down. “We understand the importance of making sure that billable hours are spent being billable,” says Mike Place, DSG’s professional development specialist. “By ensuring that the most commonly used products are always available, our customers will have what they need when they need it. That means that they can spend less time placing orders and sending people to get parts, and spend more time logging hours getting things done on the job site.”

To help its customers reap the rewards of this promise, DSG is working to refine its processes. In addition to good communication, DSG has automated systems in place to monitor and signal when the inventory of any of the top 200 items is getting low. Furthermore, the purchasing department regularly evaluates any updates needed to accommodate new mandates, code changes or industry trends.

Customers appear to be taking notice of DSG’s efforts as feedback from a recent annual customer survey proved positive. Since the launch of the program in early 2013, DSG customers reported a nearly five percent increase in their satisfaction because of the Top 200 promise. Survey data also suggested that DSG customers are more satisfied with DSG’s order-filling process. In fact, the company’s customer satisfaction index (CSI) in this area is eight percent higher than the national average. “The Customer Service Guarantee is about building trust with our customers,” says Place, “and the Top 200 promise plays a big part in that.”

At DSG, every customer is considered to be a partner. After all, the company understands that customer success is the key to its own.

To prove that its focus is squarely on the productivity of its partners, DSG makes three promises to them: 100% ORDER ACCURACY –

DSG promises to get every order right the first time, every time.

2 BUSINESS DAY STOCK CREDIT –

DSG will credit an account

for returned stock merchandise in two business days or less.

TOP 200 PRODUCTS IN STOCK – DSG will keep its top 200

best-selling electrical, plumbing and HVAC/R products in stock at all times.

If at any time DSG fails to meet expectations on any part of the Customer Service Guarantee, it will issue a $25 credit to be used on future purchases.

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ITING

U RECR

ACC

RT

OU

EXPENTING RT

EXPE

HUMAN RESOURCES

EXPERT

One Day At A Power Tools Success Workshop, And

ANYTHING IS POSSIBLE!

February 2

wisconsin dells, wis.

February 3

Attend a Power Tools Success Workshop from DSG and get the ideas, advice and innovation you need to succeed! With energetic sessions led by small-business expert Ellen Rohr, you can improve your profitability in just one day.

rochester, minn.

dakotasupplygroup.com/power-tools

bismarck, n.d.

February 4

sioux falls, s.d.

February 5 fargo, n.d.

February 6

NEWS WIRE |

Woodruff Company Joins The DSG Family In May of 2014, DSG acquired Woodruff Company, a pioneering distributor of plumbing and heating products in southern Minnesota. This partnership adds three new locations to the DSG family – Rochester, Austin and Winona – and further develops DSG’s service area in southern Minnesota, eastern Wisconsin and Iowa. Furthermore, Woodruff adds more than 60 years of successful, respected distribution history to the DSG brand.

Woodruff's 25-person team remains intact, now employee owners as part of DSG’s Employee Stock Ownership Program (or ESOP, for short). While virtually all other proceedings are “business as usual” for customers and manufacturers alike, partnering with DSG has added some positive opportunities for Woodruff Company customers. “We have a lot more resources to offer,” says Phil Halverson, branch manager of DSG’s three new locations and former CFO of Woodruff Company.

“Our branches can now draw from a more diverse inventory and offer new products, technical support and more associate and customer training opportunities. Plus, the support from our segment managers is a big advantage. We’re excited to be able to put these things to work for our customers.”

NOW OPEN

IN BILLINGS, MONTANA DSG is now officially

open in Billings, Montana.

This new location offers plumbing and HVAC/R products, as well as

hydronic heating and

cooling supplies, to the

Minot Williston Grand Forks Dickinson FARGO Bismarck Billings

Aberdeen Rapid City

Pierre Mitchell Sioux Falls

Billings area. Roy Eskro

is the branch’s manager.

Bemidji Alexandria Rice Lake

Corporate St. Paul Plover Formerly Office MDM Supply Burnsville Winona La Crosse Rochester 1839 King Avenue West New Berlin Austin Billings, MT 59102 Madison (406) 656-2082

Phil Halverson

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GROW YOUR BUSINESS |

Take The Hassle Out Of Required Safety Meetings With The SAFETY MEETING APP, BROUGHT TO YOU BY DSG.

SAFET MEETING

Every business has to live with OSHA regulations, but for contractors and other companies that need to pay special attention to safety, these government requirements can be a double-edged sword. Everybody wants their team to be safe, but organizing the required safety meetings can be a chore.

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CONNECTIONS | WINTER 2015

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Y

At DSG, we’ve found an online tool that can help to make this task easier, faster and much more efficient. It’s known as the Safety Meeting app, and it makes conducting regularly scheduled safety meetings a breeze. Best of all, when your meetings are done right, you can also reduce accidents, damaging lawsuits and OSHA fines.

With the Safety Meeting app, all of the hassle of preparing for and conducting a safety meeting is taken care of for you. You simply choose your safety topic, follow the outline and record who was present.

Plus, the Safety Meeting app allows you to: • Archive your meeting within the Safety

Meeting app cloud for instant retrieval in

case of an OSHA audit.

The Safety Meeting app is available with two different pricing options, and each one allows for an unlimited number of users: • $89.95 per year • $179.95 for three years

(buy two years and get one year free!)

Interested?

Visit thesafetymeetingapp.com or contact your DSG representative. They can help you set up a free 30-day trial with full access. You can also visit thesafetymeetingapp.com and click on the Demo link to view videos on how the app works.

• Track incidents and accidents, as well

as record disciplinary actions with digital

signatures in order to help you prepare

your OSHA 300 logs.

• Utilize more than 850 safety meeting topics,

with a variety that everyone can appreciate.

• Save time by accessing your safety meeting

materials and records almost anywhere –

including on your smartphone, tablet

or computer.

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WINTER 2015 | CONNECTIONS

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A Taste Of

DSG

51%

PREFER A CHARCOAL OUTDOOR GRILL OVER GAS.

Everybody here at DSG loves food just as

much as you do. We love to cook, we love to visit restaurants, and most of all, we love to enjoy a meal with family and friends. Want to know what our favorites are, as a company?

Look no further than this informal survey about DSG and the foods we love.

DSG ’ S FAVORITE CUT OF BEEF: RIBEYE.................................... 42% FILET MIGNON..................... 20% NEW YORK STRIP............... 17% T-BONE.................................... 10%

PORTERHOUSE...................... 3% SIRLOIN...................................... 3%

34%

Of DSG Employee Owners Said They Like Their Steak Cooked Medium Rare.

Medium............................................................................... 31% Medium Well........................................................................ 18% Well Done............................................................................ 10% Rare....................................................................................... 7%

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Of DSG Employee Owners Said They

Note: Only the top answers were included. Numbers are rounded, so totals may not equal exactly 100%.

70%

DSG ’ S FAVORITE MEAL OF T H E D AY:

Of DSG Employee Owners Said

DINNER......................... 75% BREAKFAST................. 21%

LUNCH............................. 3%

5 8%

“HOLD THE STEAK SAUCE.”

Give Me Sauce.......................30%

Of DSG Employee Owners Said They

PREFER RED WINE OVER WHITE WINE.

DSG ’ S FAVORITE FOOD TO COOK ON THE GRILL:

STEAK....................................... 34% BURGERS................................ 25% CHICKEN................................. 20% RIBS........................................... 11%

SEAFOOD................................... 8%

DSG ’ S FAVORITE KIND OF R E S TA U R A N T:

AMERICAN............................... 31% ITALIAN...................................... 26% MEXICAN.................................. 18% ASIAN......................................... 11% SEAFOOD................................. 10%

OTHER.......................................... 2%

59%

Of DSG Employee Owners Said The Definition Of Barbecue Is

BBQ SAUCE.

Dry Rub................................................ 41%

85%

Of DSG Employee Owners Said They Would Order

APPETIZERS O V E R D E S S E R T.

DSG ’ S FAVORITE WILD GAME T O E AT:

WALLEYE.................................. 45% PHEASANT............................... 22% VENISON................................... 20%

ELK................................................ 7% DUCK............................................ 4%

In addition, not every employee owner responded.

23

Tasty Recipes :

Sweet Bacon-wrapped

VEN ISON TENDERLO I N INGREDIENTS: 2 lb. venison tenderloins ½ lb. bacon

From our cookbook to yours.

3 c. dark brown sugar 2 c. soy sauce (regular) ¼ c. white sugar

DIRECTIONS: Mix brown sugar and soy sauce together in a bowl to create a marinade. Put venison tenderloins on a cooking tray and pour marinade over them, rolling the tenderloins in the mixture to completely cover them.

Marinate the meat overnight (or for at

Thanks to the following DSG employee owners for sharing their recipes: Rachel Helgerson (La Crosse), Sandy Hrtanek (Rochester), Rachel Peterson (La Crosse), Denise Schlegel (Kalispell) and Ryan Tracy (Aberdeen).

Pheasant

least 3 hours) in the fridge. Remove the tenderloins from the marinade and place on a slotted baking sheet with a drip pan. Set marinade aside. Wrap a piece of bacon around the very end of each tenderloin, securing the bacon strip with a toothpick. Repeat this process until the entire tenderloin is wrapped in about ten bacon “loops.” Drizzle some of the

POPPERS

remaining marinade over the tenderloins.

INGREDIENTS:

oven. For rare gradation, bake at 350° for

Pheasant

25-30 minutes. For medium, bake at 350°

Whole jalapeños

for 30-40 minutes. Continue to baste the

Water chestnuts Bacon

Place the tray on the center rack of the

tenderloins with the marinade throughout the cooking process. With about 10 minutes of cooking time left, lightly dust

DIRECTIONS:

the top of the tenderloin with white sugar to

Slice pheasant into strips

create a sweet crust on top of the bacon.

and wrap around a jalapeño

Remove from oven and place on cutting

and a water chestnut. Then

board. For a crispier crust and crispier

wrap with bacon and secure

bacon, after baking place directly on a grill

with a toothpick.

over medium-high heat to sear the bacon

Grill for ten minutes.

and outer tenderloin. When you’re ready to serve, cut each tenderloin between each strip of bacon so that you have many pieces of meat, each with their

24

own toothpick.

Venison ROAST INGREDIENTS:

DIRECTIONS:

4-5 lb. venison roast

Preheat oven to 325˚. Line the

1 can cream of mushroom soup

bottom of a roasting pan with aluminum

1 pkg. Lipton onion soup mix

foil, extending it over the sides to cover

1 c. water

the roast during baking. Spread half of the cream of mushroom soup on the foil, add the roast and top with the remaining soup.

Add water. Place the onion soup mix on top. Close the foil tightly. Bake 2-3 hours or until tender.

Impossible PIE INGREDIENTS:

Walleye

CHOWDER

4 eggs 1 c. sugar ¼ c. soft margarine ½ c. flour ¼ tsp. salt

INGREDIENTS:

¼ tsp. baking powder

4 or 5 walleye fillets,

2 c. milk

cut into bite-size pieces

1 c. coconut

2 cans of cream of mushroom or cream of potato soup

1 tsp. vanilla

1 can of creamed corn

DIRECTIONS:

1 c. milk 1 stick of butter Salt and pepper to taste

Mix everything together until moistened. Bake in a greased glass pie dish at 350° for 1 hour.

Seasoning salt to taste Frank’s Red Hot sauce (optional)

DIRECTIONS: Put all ingredients into a pan and stir until boiling. Reduce heat and let simmer, stirring often, until fish flake apart easily (or for about 25 minutes).

Garnish with Frank’s Red Hot sauce, if desired.

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Venison

Crispy Oven-baked

INGREDIENTS:

INGREDIENTS:

BURGERS

FISH

2 lb. ground venison

1 lb. walleye fillets

¼ c. dried thyme

1 lb. Jimmy Dean ground pork sausage (regular or hot)

¼ c. milk

1 tbsp. dry bread crumbs

1 c. crushed potato chips

2 tbsp. butter, melted

2 cloves crushed garlic

¼ c. grated Parmesan cheese

2 dashes liquid smoke 2 tbsp. Worcestershire sauce 1 tbsp. minced onions Fresh cracked black pepper to taste

DIRECTIONS: Mix all ingredients together well and form into patties. Grill and enjoy

DIRECTIONS: Cut the fish into serving-size pieces. Pour the milk in a shallow bowl. In another shallow dish, combine potato chips, cheese and thyme. Dip the fish in the milk and then coat it with the chip mixture. Foil line an 8-inch square baking pan, grease it and sprinkle it with bread crumbs. Place the fish over the crumbs, then drizzle it with butter. Bake uncovered at 500˚ for 12 to 14 minutes, or until the fish flakes easily with a fork.

with toppings of your choice.

Salmon

Wild Rice Pheasant

INGREDIENTS:

INGREDIENTS:

TERIYAKI 1½ – 2 lb. salmon ½ c. brown sugar ¼ c. soy sauce ¼ c. water 2 tbsp. fresh lemon juice

DIRECTIONS: Heat the brown sugar, soy sauce, water and lemon juice over medium heat until the sugar is dissolved. Add the salmon and cover. Simmer for 5-6 minutes per side. Boil the sauce for 4-5 minutes and serve over the salmon.

SOUP

2 tbsp. butter or margarine

2½ c. cooked wild rice

¼ c. onion, finely chopped

2 c. cooked pheasant, cut up

1 clove garlic, minced

1 c. thinly sliced carrots

¼ c. all-purpose flour

1 bay leaf

½ tsp. salt

1 c. half-and-half

½ tsp. freshly ground pepper

2 tbsp. dry sherry

4 c. chicken broth, divided

DIRECTIONS: In 6-quart Dutch oven or stockpot, melt butter/margarine over medium heat.

Add onion and garlic. Cook for 2-3 minutes, or until onion is tender, stirring frequently. In 4-cup measure, combine flour, salt and pepper. Blend in 2 cups broth and remaining ingredients, except half-and-half and sherry. Bring to a boil over medium-high heat. Reduce heat to low. Simmer for 30-35 minutes, or until carrots are tender. Stir in half-and-half and sherry. Simmer for 10 to 15 minutes longer, or until flavors are blended. Remove and discard bay leaf before serving.

26

Elk

Venison

INGREDIENTS:

INGREDIENTS:

SWISS STEAK

BAKE

2 beef bouillon cubes, dissolved in 3 tbsp. water

2 lb. elk steaks ¼ c. flour

1 tsp. salt

3 tsp. butter

1 tsp. garlic powder

1 onion, sliced

½ tsp. pepper

2 c. fresh mushrooms

Venison steaks, thawed 2 tbsp. butter or margarine 1/8 1/8

tsp. pepper

tsp. onion salt

2 large onions, quartered and sliced 1 large container fresh mushrooms, washed

1 (15 oz.) can tomato sauce

1 can cream of onion soup

DIRECTIONS: Cut elk steak into serving pieces and sprinkle lightly with flour. Fry elk steak pieces in hot butter, browning both sides, then put in a baking pan. In the same frying pan, brown onions and mushrooms, then add to the baking pan. Combine remaining ingredients and pour over the steak. Cover and bake at 350˚ for 1 ½ hours.

2 cans cream of mushroom soup /8 tsp. garlic

1

1 tsp. garlic salt 3 c. rice, cooked

DIRECTIONS: In a pan, melt the butter. Once melted, sprinkle in the pepper and onion salt. Single layer the

Venison

steaks in the pan and cook on low for 4 minutes each side or until lightly browned. In a

PHEASANT

STEAK

INGREDIENTS:

INGREDIENTS:

add in the fresh mushrooms to

4 pheasants, cut up

Venison steak, cut into cubes

steam until soft. In a bowl, mix

Frying Magic seasoned coating

¾ c. oil

Butter 3 cans creamy chickenmushroom soup 2-3 c. sliced carrots

DIRECTIONS: Coat the pheasant pieces with Frying Magic seasoned coating mix. Brown in butter and then drain on paper towels. Mix the soup with 3 cans of water. Add the pheasant and the carrots to the soup/water mixture.

Bake at 325˚ for 3 hours.

¼ c. Worcestershire sauce ¼ c. soy sauce ½ tsp. lemon juice Chopped onion Pepper to taste Seasoned salt to taste

separate pan, steam the onions until they are no longer firm, then

together the soup, garlic, garlic salt and some additional pepper.

Preheat the oven to 350˚. In a greased pan, place the browned steaks in a single layer, followed by the steamed mushroom and onion mix. Then pour the soup mix over the top, covering everything.

DIRECTIONS:

Bake at 350˚ for 45 minutes or

Combine oil, Worcestershire sauce,

until the meat is as cooked as you

soy sauce and lemon juice. Soak the venison steaks in the mixture for one

like it to be. Serve over the rice.

day (or at least a few hours). Place on the grill and sprinkle with chopped onion, pepper and seasoned salt.

Grill to desired temperature.

27

Opening A Bottle With Todd Kumm DSG’s CEO is a down-to-earth wine drinker with a growing collection As is fitting for an employee owner at a company that deals so often with the trade industries, Todd Kumm’s love affair with wine started with a construction project. As he and his wife Ann made plans to build a new house, they thought a wine cellar would be an aesthetically pleasing addition.

They liked wine, but not enough to consider themselves experts. No, they simply thought the idea of a wine cellar was cool. As it turns out, the wine cellar they agreed upon was so distinct (it holds 1,200 bottles and has a glass ceiling that serves as a see-through floor you can walk on) that it was impossible not to become a fan of wine once it was completed. After all, with that much conversation around your wine cellar, you probably need to know what you are talking about.

“We like wine when we have friends over,” Kumm says. “It’s nice to have a glass or two at night. Wine isn’t really about going out for a night on the town.”

As he filled up his high-tech new storage space, Kumm gained an appreciation for what makes wine great. However, he always kept a level head about his new hobby. “I really only buy wine that I want to drink,” he says. “I don’t want to use wine as an investment. I might keep them for a while, but in the end a bottle of good wine is meant to be opened.”

Today, Kumm and his wife are fans of cabernet sauvignons (“cabs” for short), rich red wines filled with flavors that are widely appreciated by wine lovers around the world. The grapes used to create these sturdy reds are grown in many places, but Kumm’s favorite cabs come from California. He visited the Napa Valley and came home with a 28

favorite winemaker (Ledson Winery & Vineyards in Kenwood), as well as a better understanding of the winemaking process. Italian blends also have a special place in Kumm’s cellar, especially tasty reds that include his favorite grape.

Always a fan of organization and efficiency, Kumm employs an online app to better manage his growing collection. “Cellar Tracker has helped me to catalog my collection so I can find wine easily in my cellar,” he says. “It also shows wine reviews and even includes a feature that tells me when my wines are best for drinking.”

Don’t let the technology fool you, though.

Todd Kumm is hardly a wine snob. “We just drink what we like, really. I don’t pair food with wine very often, and I break the so-called rules of wine a lot. For example, I’ll drink my cabs with anything, including fish. And I don’t really like the sweet varieties very much. For us, it’s more about sharing wine with friends and enjoying it, not making a big deal about it.”

Kumm does, however, have some advice for those looking to explore wine as a hobby. “First of all, the best wine in the world is the one you like to drink. Don’t get too hung up on labels or what experts say,” he says with a smile, “and don’t feel like you need a big investment to get started. Most basements work just fine as wine cellars, at least to begin with. Just start small and enjoy it!”

Todd and Ann Kumm’s wine cellar features a glass ceiling that serves as an attention-getting feature in the floor of their front entryway.

Tips From Todd: GETTING STARTED WITH WINE COLLECTING ① Store wine on its side – this helps to keep the corks from drying out. ② Pay attention to temperature – it’s best to keep wine between 45 and 65 degrees,

when possible.

③ Don’t worry too much about humidity – humid air is great, but anything short of

desert dryness is probably OK.

29

Utility Solutions: Providing Innovations In Fiberglass Sticks

Utility Solutions is a designer and manufacturer of hot line tools and products for the electrical power industry. Utility Solutions has accumulated an impressive list of innovative, patented products that are designed especially to help linemen do their jobs more safely.

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CONNECTIONS | WINTER 2015

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One area that has been evolving is the company’s line of fiberglass products, specifically hot sticks.

“We have introduced several new innovations to this line over the years,” says Aaron Wood, marketing director at Utility Solutions. “We now have a full line of fiberglass hot sticks that are very competitive.”

Typically used to manipulate equipment on overhead distribution lines, fiberglass hot sticks allow safe contact with energized equipment because of their insulating ability.

However, not all hot sticks are created equal.

Utility Solutions has added several advanced features to its BLUE STRIPE™ telescopic hot stick that make it safer, more dependable and easier to maintain.

The BLUE STRIPE™ hot stick is made with unidirectional, non-woven fiberglass. Unlike conventional fiberglass construction, which uses a woven matt, BLUE STRIPE’s™ surface is completely smooth, eliminating pockets and voids where dirt and moisture can collect. Furthermore, it’s made with an epoxy resin and high-performance, closed-cell foam for added water resistance and safety.

One of the most distinct features of the BLUE STRIPE™ hot stick is its namesake blue stripe. This alignment feature makes extending the stick much easier.

“The blue stripe was an idea brought on by a lineman,” says Wood. “Aligning the buttons with the holes on a hot

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stick can be a hassle. We saw a lineman using a permanent marker to draw a line along the hot stick to help position everything in the right place. We thought that was a pretty good idea and decided to incorporate the blue stripe into our product.”

The BLUE STRIPE™ is just one of Utility Solutions’ many products that were developed with a lineman’s input.

The company’s Jack Jumper™ Cutout Bypass Tool, Grab-It™ cutout fuse tube remover and Jumper-Aid™ support tool, to name a few, were all ideas invented by linemen and manufactured by Utility Solutions. “Our name really speaks volumes to how we operate here,” says Wood. “We provide solutions to the utility industry, plain and simple. If a lineman has a problem that needs addressing or has an idea on how to make their job safer, we’re a small enough company that we’ll listen, yet we have the capabilities to bring those ideas to life.”

In addition to its BLUE STRIPE™ hot stick line, Utility Solutions is also a leader in load break tools, including the BREAK-SAFE™ Load Break & Pick-up Tool. This is a one-of-a-kind portable switch rated at 300 amps.

More information, including videos, can be found online at www.utilitysolutionsinc.com.

WINTER 2015 | CONNECTIONS

31

Share Your

Outdoor Adventures at dakotasupplygroup.com/outdoors

a mountain goat can climb 1,500 vertical feet in 20 minutes. the world’s largest ice fishing contest takes place on minnesota’s gull lake.

the average weight of bull elk antlers is 40 pounds.

the highest peak in peru is the huascarĂĄn at 22,132 feet.

the pronghorn antelope is the second fastest land mammal in the word (after the cheetah).

each year, only 1-2% of golfers make a hole in one.

walleye can live up to 20 years.

NEWS WIRE |

Growing Number Of DSG Employee Owners Earn Certified Electrical Professional Status What is it that makes an electrical distributor stand out? Electrical contractors often ask themselves that very question. To answer it properly, there are a few things to consider: Do they understand my business? Do they have the expertise to recommend the right products? Can I trust them? Thankfully, the Certified Electrical Professional (CEP) program is putting some peace of mind into the equation, and DSG is taking advantage to show its customers that it’s a distributor that is qualified to help them succeed.

Certified Electrical Professionals can provide a competitive advantage to electrical contractors and other construction professionals. Their experience often leads to innovative suggestions that help their customers to identify more effective solutions to their day-to-day challenges. Plus, inside sales and outside sales associates who are CEPs are very committed to developing their skills and staying current on the latest technology.

“CEP designation is a good indicator of someone who is truly competent and effective in doing their job as a sales representative,” says Mike Place, DSG’s professional development specialist. “That’s not to say that someone who

doesn’t have the CEP designation is not excellent at what they do, but it’s an easy way for customers to identify those who have gone the extra mile in educating themselves in the business of supplying electrical contractors.”

The CEP program was established by the National Association of Electrical Distributors (NAED) in 2009. With the support of the NAED Education & Research Foundation, the CEP program serves as the gold standard for electrical distribution, setting the bar for the skills that electrical sales professionals should strive for. Since its first exam, the CEP program has recognized 749 individuals from 110 companies nationwide – and those numbers continue to grow. DSG currently has 30 Certified Electrical Professionals of its own.

The CEP program tests electrical sales professionals on the skills and expertise associated with product knowledge, customer service, sales technique and more. In addition to passing an exam, sales associates must meet work experience requirements, and they also must renew their certification every three years, which requires 30 hours of Continuing Education Credits (CEUs) approved by the NAED. With so many CEP-recognized employee owners, it’s easy to see why the DSG team is so focused on the success of its partners. “Here at DSG, we’re committed to exceeding the expectations of our partners, creating positive encounters rather than just transactions,” says Place. “Certified Electrical Professionals are proof of that commitment to The Power Of We.” For more information, visit www.naed.org/CEP.

33

Doing Your

Hear t Good

What you need to know about preventing – and surviving – a heart attack.

Most of us would not consider a heart attack to be a positive experience. But what if having a heart attack actually made you healthier? What if it helped you to appreciate your life more? What if it inspired you to act as a positive influence on the people around you?

Having a heart attack changed Dietz Engler’s life, but it did not dampen his zest for living. A 23-year employee owner at DSG’s St. Paul location, Engler has used his personal experience to inspire and educate others. In order to better understand his experience, however, it may be helpful to know more about heart attacks and what causes them.

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CONNECTIONS | WINTER 2015

The Facts About Heart Attacks According to the Centers for Disease Control and Prevention (CDC), every year about 715,000 Americans have a heart attack.

The good news is that many of those people go on to live long, happy lives.

In the most basic of descriptions, a heart attack happens when the blood supply to the heart is cut off. The heart (your body’s most important muscle) needs oxygen to survive, so when the blood flow that brings oxygen is

WWW.DAKOTASUPPLYGROUP.COM

reduced or suspended entirely, a heart attack may occur.

Specifically, heart attacks often take place when a blood clot blocks the flow of blood through a coronary artery – a blood vessel that feeds part of the heart muscle. The resulting interruption in blood flow can damage or destroy a part of the heart muscle.

Knowledge Is Power Understanding the symptoms of a heart attack could mean the difference between life and death. Unfortunately, according to the CDC, 47 percent of sudden cardiac deaths occur outside of a hospital, which suggests that many people with heart disease don’t act on early warning signs. In a 2005 survey, 92 percent of respondents recognized chest pain as a symptom of a heart attack, but only 27 percent were aware of all major symptoms and knew to call 9-1-1 when someone was having a heart attack.

There are several major warning signs of a heart attack.

As previously mentioned, chest pain is the most familiar of

these. Most heart attacks are associated with a squeezing, pressure or pain in the left or center of the chest, accompanied by a shortness of breath during or before the discomfort. This usually lasts for more than a few minutes, but it also may go away and come back. Heart attacks can produce discomfort in other areas of the body as well, including in one or both arms, back, neck, jaw or even upper abdomen. Other symptoms include nausea, lightheadedness and a cold sweat.

If you suspect that someone is having a heart attack (even if you’re not sure), the best thing to do is to call 9-1-1 and seek medical attention immediately.

Getting rapid medical attention is critical for two reasons: First, most cardiac arrest occurs within the first few hours of the onset of a heart attack.

Secondly, if cardiac arrest occurs while you’re under medical care, there is an excellent chance that it can be successfully treated.

Dietz Engler

Tony Ledo

Continued on page 36 

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Continued from page 35

“Never Ignore The Symptoms” In the winter of 2014, Dietz Engler experienced three separate episodes that included shortness of breath, pressure in his chest and an achey feeling in his right arm – but all of them were temporary, lasting several minutes and then going away.

“I didn’t think anything of

Hopefully,

my story can

help save someone else.”

them,” says Engler. “I’m 60 years old, but I’m not overweight, I eat right and I even just had a physical that told me I was in great health. Plus, the symptoms always went away.” Engler chalked the episodes up to typical aches and pains and went about his life, a mistake that nearly cost him.

“You should never ignore the symptoms,” he says.

“I did, and I almost died.”

On Sunday, February 16, 2014, Engler experienced

the same symptoms as before, but this time they didn’t go away. He wasn’t in severe pain or even particularly concerned, but after a few hours and encouragement from his wife, he went to the emergency room and got some startling news.

His main coronary artery was 100 percent blocked, a second artery was 95 percent blocked and a third was 65 percent blocked. Doctors moved quickly to implant stents to re-open the arteries, and while they were implanting the second one, Engler suffered cardiac arrest.

Thankfully, he was revived.

“Looking back, if I would have stayed home for a couple more hours, I would have gone into cardiac arrest at home,” admits Engler, “and I probably wouldn’t be here today. Now, I make sure to tell everyone I know to pay attention to the symptoms no matter how minor they think they are. Hopefully, my story can help save someone else.”

Engler’s experience has already had an impact on others’ lives, including fellow DSG employee owner Tony Ledo. The day after Engler’s heart attack, Ledo made his own trip to the emergency room. “For three weeks I had noticed some tightening in my chest and shortness of breath,”

he says. “Then I had some pain in my jaw and neck. Up until that point I had brushed the symptoms off, but when I heard Dietz’s story, it made me think twice.”

Later that morning, Ledo went to the emergency room and found that he indeed had some blockage in one of his arteries, and doctors performed an angioplasty to restore his blood flow. “Had I not gone in, the doctors said I probably would’ve suffered a heart attack,” says Ledo. “It’s scary to think about, but it’s motivated me to improve my lifestyle. I’m taking an aspirin a day, riding bike and putting down the fork a little more.”

Life After A Heart Attack Thankfully, many people like Dietz Engler successfully bounce back from heart attacks. According to The Heart Foundation, currently about 7.9 million Americans are alive who have had a heart attack.

For those who’ve had a heart attack, lifestyle adjustments are almost always necessary. In particular, treatment is often required in order to reduce the chances of another heart attack occurring. Medication, lifestyle

changes and sometimes even surgery are all part of heart attack prevention. In addition, cardiac rehabilitation programs are an important part of heart recovery. According to the American Heart Association, research shows that cardiac rehab saves lives. In a recent study, those who received “trained care” as opposed to “usual care” experienced fewer subsequent heart attacks, needed fewer cardiac surgeries and had a lower possibility of cardiac death.

“Having a heart attack changed my life,” says Engler.

“It’s been almost eight months, and I’ve reevaluated everything from my family to work to financials. I look at my life differently, treat each day as a blessing and still have a lot to look forward to.”

Sources: National Heart, Lung and Blood Institute (www.nhlbi.nih. gov); How To Survive A Heart Attack, Richard N. Fogoros, M.D, heartdisease.about.com; Centers for Disease Control and Prevention (http://www.cdc.gov/heartdisease/ facts.htm); Strategies to prevent heart disease, Mayo Clinic Staff, http://www.mayoclinic.org/ diseases-conditions/heart-disease/indepth/heart-diseaseprevention/art20046502; The Heart Foundation, http://www.theheartfoundation. org/heart-diseasefacts/heart-diseasestatistics/; The American Heart Association, http://www.heart. org/HEARTORG/Conditions/ HeartAttack/Heart-Attack_ UCM_001092_SubHomePage.jsp

5 STEPS

TO KEEPING A HEALTHY HEART While there are some risk factors to a heart attack that you can’t control, like your age or your family history, there are a number of steps you can take to keep your heart as healthy as it can be.

① DON’T SMOKE OR USE TOBACCO – Tobacco

use of any kind is one of the biggest contributors for developing heart disease.

② GET ACTIVE – You should exercise for 30 minutes

per day for most days of the week. Physical activity helps you control your weight and reduces your chances of developing other conditions, like high blood pressure and high cholesterol, that may put a strain on your heart.

③ EAT HEALTHY – Your diet should include a high

amount of fruits, vegetables and whole grains, and you should limit the amount of saturated fat and trans fat that you eat.

④ GET ENOUGH SLEEP – Try to get anywhere

between seven and nine hours of quality sleep each night. People with sleep deprivation have a higher risk of having a heart attack.

⑤ SEE YOUR DOCTOR REGULARLY – Make sure you

are getting regular health screenings for blood pressure (every two years), cholesterol levels (every five years) and diabetes (every three years after the age of 45).

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JOB SITE |

DOING T HE MAT H ON F OU R 10s 38

CONNECTIONS | WINTER 2015

For many contractors, a 40-hour workweek is a mythical goal, with big jobs stretching into 50 hours or weather shortening everything to 20 hours with irritating consistency. However, when projects finally go as planned, the idea of five eight-hour days is frequently less appealing than it is cracked up to be.

Workers are often distracted by Friday, looking forward to weekend plans and spending the afternoon slogging through an unproductive fog of small talk and half-hearted cleanup.

Some contractors have addressed the Friday doldrums by switching to four 10-hour days. Others have tried this innovative approach and switched back to the traditional workweek. How would a shortened workweek affect your business? Here are some of the most common pros and cons to consider before giving it a try.

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PROS

① Working Early Can Get A Lot Done

In most cases, a shortened workweek means starting each day an hour or so earlier than the rest of the world. With fewer distractions, this can mean increased productivity for your team.

② Employees Can “Get Ready For The Weekend” On Their Own Time Fridays are a great time to take care of chores and run errands before stores get busy with weekend traffic.

By giving employees an entire day to ramp up to the weekend, they can concentrate on work until they clock out on Thursday evening.

③ Every Weekend Is A Three-Day Weekend

This is the most obvious benefit, of course. Everyone loves a long weekend, and you may find that employees work more diligently during the other four days of the week in order to get everything done so that their time off can be uninterrupted.

That, of course, brings us to the cons of the shortened workweek. There is a reason that a majority of businesses have not adopted this model, after all.

CONS

① 10 Hours Of Work Can Tire You Out

According to some contractors, the last hour of a 10-hour day is often devoted to an exhausted ritual of “winding down,” especially when the tasks being performed are physically taxing. If that’s true, then you’ve simply traded four unproductive hours on Friday afternoons for four unproductive hours spread across the week.

② Customers Call On Fridays – A Lot This is by far the biggest problem with shortened workweeks: not everyone does it. Owners of contracting businesses need to be prepared for Friday phone calls from customers who are working a traditional schedule. It can be challenging for those customers to understand that you’ve already worked your full week even though they are still on the clock. This disconnect can lead to misunderstandings, surprise meetings and Fridays where the team gets called back on to the job site.

Continued on page 40 

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WINTER 2015 | CONNECTIONS

39

Continued from page 39

Which work schedule should you choose for your business? Every company is unique, so the answer always depends on what is right for you and your customers. Do some research before you try out a shortened week, giving customers a chance to tell you how they feel about the schedule and share their ideas about how best to make it work.

If they seem unwilling to accommodate your new plan, you may want to reconsider whether it is worth the problems that it will present.

On the other hand, if you test out four 10-hour days and see a significant improvement in productivity, why wouldn’t you stick with it?

No matter what you choose, finding the right schedule – for you, your employees and your customers – is one of the keys to your company’s success. We may have resources that can help. Contact your DSG representative today if you’d like us to give you a hand.

Sources: http://www.techrepublic. com/article/four-day-workweekmanager-says-pros-outweighcons/, http://www.forbes. com/2008/08/18/careersleadership-work-leadership-cx_ tw_0818workweek.html

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Small. High-Powered.

Economical.

Venmar AVS introduces the new K Series The Kubix products are gaining popularity since their arrival on the market. We are now expanding the range by offering products providing up to 95 CFM.

The Ideal Air Exchanger for Small Spaces The K Series is the ideal choice for condominiums, apartments and other limited space applications that require up to 95 CFM of continuous ventilation.

With their compact size and 4-inch ports, they can be installed in small spaces such as a closet or mechanical room above a hot water tank.

In addition to being ENERGY STAR® qualified, the K8 and K10 units are specifically designed to fulfill all your residential ventilation needs and to meet the characteristics of an air exchanger in the efficient home programs.

NEW! K Series Units • Now offering up to 95 CFM airflow to cover ventilation needs of larger homes • Advanced blower design for quiet operation • Fast and easy installation with top or side ports options • Meet ENERGY STAR® requirements • Easy to balance with integrated dampers and pressure taps • Now with a 5-year warranty Distributed by:

Specifications are subject to change without notice, please see the specification sheet on www.venmar-usa.com

W E N G N I EMBRAC

R E T A E H W AT E R r e t a W t o H o t In g Without Gettin

What plumbers need to know about the new 2015 NAECA mandates.

April is traditionally a time known for spring fever, pranks, rain showers and coloring eggs, but for plumbers, this spring will also mean complicated new standards for water heaters.

The U.S. Department of Energy (DOE) created the National Appliance Energy Conservation Act (NAECA) in 1990, setting standards for minimum energy efficiency for appliances, including water heaters. The NAECA was later updated in 2004 to the current standards of today.

In 2010, the DOE updated the energy efficiency levels once again, affecting both residential gas and electric water heater models. These updates will go into effect on April 16, 2015.

These 2015 NAECA mandates state that all products manufactured before April 16, 2015, can be sold and installed until inventories are depleted. However, many manufacturers, including A.O. Smith, Bradford White and Rheem, are proactively preparing for the necessary changes to their products. Those in the plumbing and building communities will need to prepare as well, as these changes will impact designs, plans and pricing. “It’s important for our customers to get educated on these mandates sooner rather

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CONNECTIONS | WINTER 2015

than later,” says Ryan Tracy, DSG’s plumbing segment manager. “At DSG, we’re trying to spread the word as much as we can, so everyone takes the necessary steps to prepare.”

According to the 2015 NAECA guidelines, most new water heater models under 55 gallons will become larger in size in order to satisfy the efficiency standards – up to two or more inches taller and wider. As a result, these units will require more space for installations. Also, as water heaters get larger and heavier, installation jobs may now require two installers (instead of one) as well as additional installation equipment.

“Plumbing contractors should be prepared to increase their prices,” says Tracy. “These new water heaters will require more work in delivery and installation, and pricing is going to need to change accordingly. If they don’t adapt, plumbers could lose money.”

Units that hold more than 55 gallons will require even more substantial changes. Not only will they, too, require more space, but they may even require the adoption of different heating technology. Specifically, 2015 NAECA rules state that all residential electric models that hold

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RULES more than 55 gallons must be hybrid electric heat pump water heaters. For residential gas models that hold more than 55 gallons, all units must be condensing water heaters.

With these new mandates, plumbers should plan for training on the changing model technologies, especially new installation procedures. DSG is planning to offer training opportunities in the beginning of 2015.

There is a silver lining in all of this change, as 2015 NAECA mandates will have some positive effects for plumbing professionals. For example, the installation requirements and updated equipment will mean that consumers will be looking to experts to help guide them through the changes. “These mandates will discourage a lot of DIY work,” says Tracy. “End users will need pros for everything from choosing a water heater to installing it and using it, rather than buying from a big box store and doing it themselves.”

There will also be smaller price gaps between standard units and existing high-efficiency products, which may make it easier for plumbing

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contractors to up-sell to higher efficiency systems.

“There’s never really been a better time to recommend an instantaneous water heater,” says Tracy. “They will be about a quarter of the size of the new water heaters, cost less to run and the payback won’t seem as long because of the smaller price gaps.”

These mandates are also good for the environment – and for people’s wallets. According to the DOE, the standards mandated in the 2015 NAECA update will result in approximately $63 billion in energy bill savings and avoid carbon dioxide emissions equal to the annual amount coming from 33.8 million automobiles.

No matter how you look at these mandates, as a challenge, an opportunity, or both, they’re going to happen come April. “The key to a successful transition will be education, communication and preparation,” says Tracy. “We want our customers to know that they can come to us with questions.

We’re here to help.”

2015 NAECA

Check out these resources to help you learn more about how the 2015 NAECA will affect you: bradfordwhite.com/naeca rheem.com/products/water_heating/NAECA_Regulation

hotwater.com/resources/naeca-guidelines/

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A Little Help Today Can Make A Big Difference Tomorrow The DSG Education Connection Fund provides scholarships to those who wish to join the trades. It’s easy to apply, and it may just be the head start they need.

Every spring, DSG gives away thousands of dollars in scholarships to high school seniors who are going to college to learn a trade. These scholarships are funded by DSG’s employee owners, customers and business partners. By administering this fund and providing these scholarships, DSG is putting its money where its mouth is when it comes to helping today’s youth become tomorrow’s tradespeople.

Encourage a young person you know to apply today.

Learn more at dsgfund.com or findingmytrade.com.

findingmytrade.com

Honoring The Red, White And Blue When DSG in Helena, Montana, recently acquired a new United States flag, employee owners decided that the event deserved a bit of ceremony. With nearly 40 people in attendance, including Boy Scout Troop #203 and Cub Scout Pack #220, Senior Patrol Leader J.P. Robson (son of Greg Robson, a commercial estimator at DSG) officially dedicated the flag before raising the Stars and Stripes. “This was a special day for us,” says Jerry Miller, branch manager at DSG in Helena. “Bringing together our staff and our community to honor the flag is something that we’ll always remember.”

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MEET THE DSG TEAM |

Joe Melcher |

Certified Electrical Professional – Inside Sales™

DSG employee owners are known for “wearing many hats.” There’s one employee owner, however, who wears a hat unlike any other – a red, velvet one with a white, fuzzy ball on top.

When you see a picture of Joe Melcher, it’s hard not to notice the uncanny resemblance to a certain holiday figure. Melcher has been impersonating Santa professionally for nearly a decade. “My children encouraged me to do it,” says Melcher.

“So I grew out my beard, put on the red suit and started playing Santa at the mall.”

While Melcher no longer appears as Santa at the Valley View Mall in La Crosse, Wisconsin, he does volunteer at the local nursing home in his hometown of Viroqua, Wisconsin. He also makes appearances at people’s homes and local businesses. “The best part about it is the kids’ surprised reactions, especially when they see me in normal clothes,” Melcher smiles. “I’ve even had a kid thank me for the toy barn he got the year before. Being able to bring Santa to life is pretty neat.”

Melcher is indeed a jolly fellow, but his full-time job is as an inside sales associate at DSG. Melcher joined DSG right out of high school in 1978 and worked his way from the receiving department to the city desk to inside pricing and finally to inside sales, where he’s worked for more than 15 years.

“Things have come a long way since I started here,” says Melcher. “I used to have to write all of our orders out by hand. Thankfully, we have computers to help us with that now.”

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CONNECTIONS | WINTER 2015

Computer ordering is just one of the many changes that Melcher has seen throughout his long career at DSG. “Products are always evolving,” he says. “Take LEDs, for example. It seems like yesterday that companies were just introducing their first line of LED lamps. Now they’re rolling out their second or third. There’s always something new, something better, and that’s good news for everyone.”

When Melcher isn’t working – either at DSG or as St. Nick – he’s spending time with his wife, Carol, of 31 years. “We used to spend a lot of time watching our four children play tennis,” says Melcher. “Now they’re all grown up and moved out, so my wife and I are enjoying some nice quiet time.”

Joe Melcher sits with Nathan and Zach Shilling, sons of DSG Marketing Manager Chris Shilling.

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NEWS WIRE |

DSG Gives Back As Part Of National ESOP Month To celebrate National ESOP Month this past October, DSG held a company-wide food drive, asking customers and employee owners to contribute nonperishable food items to their local DSG branch.

More than 2,000 pounds of food were donated and brought to local food banks in DSG’s service area.

In addition, for each pound of food donated, DSG matched one dollar, contributing $2,100 to Feeding America, a network of 200 food banks across the country and the nation’s largest domestic hunger-relief organization. Every dollar donated to Feeding America provides 10 meals for those in need, so the monetary donation that DSG has made is equivalent to 21,000 meals! “We wanted to do something to celebrate ESOP month that would show how well our employee owners work together for the greater good,” says Jase Rosendahl, account manager at DSG’s Bemidji location and 2014 chairman of DSG’s ESOP committee.

“What better way than helping to make a difference in the communities we serve.

Everyone really stepped up to the plate, including our customers.”

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WINTER 2015 | CONNECTIONS

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North Dakota:

Bismarck (800) 363-7112 Bismarck Waterworks (855) 337-9258 Dickinson (855) 245-2098 Fargo (800) 437-4702 Fargo Waterworks (800) 342-4676 Grand Forks (800) 633-2211 Minot (800) 472-2145 Williston (800) 637-0170

South Dakota:

Aberdeen (800) 660-5532 Mitchell (800) 660-5534 Pierre (800) 660-5537 Rapid City (800) 660-5538 Sioux Falls (800) 540-8215 Sioux Falls Waterworks (800) 660-5531

Minnesota:

Alexandria (800) 345-0094 Bemidji (866) 506-0280 Burnsville (800) 325-0514 St. Paul (800) 652-9784

Wisconsin:

La Crosse (800) 279-2726 Madison (877) 252-8739 New Berlin (800) 783-5835 Plover (800) 472-1661 Rice Lake (800) 962-2759

Montana:

Billings (406) 696-0775 Bozeman (800) 416-0005 Helena (800) 697-0005 Kalispell (800) 949-0005 Missoula (888) 865-0005

Minot Williston Grand Forks Dickinson FARGO Bismarck

Kalispell Missoula

Helena Bozeman

ID

Billings

Aberdeen Rapid City

Pierre Mitchell Sioux Falls

Bemidji Alexandria Rice Lake St. Paul Plover Burnsville Winona La Crosse Rochester New Berlin Austin Madison

Corporate Office

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