Thank you for your participation in the 2015 Brewery Operations & Benchmarking Survey (BOBS). The Brewers Association has been asked by members to compile industrywide data for use by members to see how their businesses compare in critical areas. Survey results will only be as valuable as the data that you are willing to provide. Confidentiality Statement: The Brewers Association is committed to protecting the information that you provide in this survey. Individual company data will be never be shared or reported for any reason. Only aggregated data will be reported in the survey results. The BOBS survey is comprehensive, and asks questions which are likely best answered by many different departments or people within your company. To aid in completion, the survey has been broken into four sections this year. On the next page, you will be able to skip directly to these sections. The four sections are: 1) Human resources/employment statistics 2) Sales and marketing operations 3) Financial and company operations 4) Brewing operations There is also a downloadable version of the survey if you wish to print, fill out the survey, and then enter the values online. Printable Survey PDF Survey Invitations: Your brewery may have received multiple email invitations to this survey. Each email contains a unique link to the BRD survey which allows you to leave the survey and then come back at a later time to start up again where you left off, or to skip around by department. Only use one link to access each portion of the survey so you don't duplicate your efforts. Be sure every person at your brewery uses the same unique survey link so you populate one data set. Survey Window: The survey will remain open until May 1st Fabulous Prizes: Respondents who complete the entire survey will be entered into a drawing for two free registrations for two to the 2016 Craft Brewers Conference. Surveys have been sent to individual brewery locations. If you prefer, you may fill may enter company wide information, which will be averaged across locations 1. Important Survey Information Please Read Before Completing the Survey
Transcript
Thank you for your participation in the 2015 Brewery Operations & Benchmarking Survey (BOBS). The Brewers Association has been asked by members to compile industrywide data for use by members to see how their businesses compare in critical areas. Survey results will only be as valuable as the data that you are willing to provide.
Confidentiality Statement: The Brewers Association is committed to protecting the information that you provide in this survey. Individual company data will be never be shared or reported for any reason. Only aggregated data will be reported in the survey results.
The BOBS survey is comprehensive, and asks questions which are likely best answered by many different departments or people within your company. To aid in completion, the survey has been broken into four sections this year. On the next page, you will be able to skip directly to these sections. The four sections are:
1) Human resources/employment statistics 2) Sales and marketing operations 3) Financial and company operations 4) Brewing operations There is also a downloadable version of the survey if you wish to print, fill out the survey, and then enter the values online. Printable Survey PDF
Survey Invitations: Your brewery may have received multiple email invitations to this survey. Each email contains a unique link to the BRD survey which allows you to leave the survey and then come back at a later time to start up again where you left off, or to skip around by department. Only use one link to access each portion of the survey so you don't duplicate your efforts. Be sure every person at your brewery uses the same unique survey link so you populate one data set.
Survey Window: The survey will remain open until May 1st
Fabulous Prizes: Respondents who complete the entire survey will be entered into a drawing for two free registrations for two to the 2016 Craft Brewers Conference.
Surveys have been sent to individual brewery locations. If you prefer, you may fill may enter company wide information, which will be averaged across locations
1. Important Survey Information Please Read Before Completing the Survey
2014 Operating Year: This survey will focus on the 2014 operating year. Please skip this survey if your business opened in 2014. Companies which opened in 2014 or later will be able to participate in 2016 and beyond.
1. Please provide contact information for your company, including the first and last name of someone we can contact for clarification after the survey is over:
2. Which section are you answering?
2. Demographics and Company Type
*
Name:
Company:
Address:
Address 2:
City/Town:
State: 6
ZIP:
Email Address:
Phone Number:
*
Human resources/employment statistics
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Sales and marketing operations
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Financial and company operations
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Brewing operations
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All
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For the purposes of this survey, please group your employees as follows Fulltime: >30 hours per week and/or salaried; Parttime: < 30 hours per week.
Please use employment figures as of December 31, 2014. Please round fractional jobs up. For example, if an employee is half shift brewer, half packaging line, round up to 1 in each category.
Only answer for employee types that apply to your operation(s). Leave blank any boxes that don't apply.
2. FullTime Brewery Employees For the purposes of this survey, fulltime employees are defined as working >30 hours per week.
What was the 2014 fullyear salary or total hourly wages ($$) (not including bonus, stock options, profit sharing, tips, etc.) of your fulltime:
3. Brewery Production Employees
1. Please number your total brewery production employees at all production facilities (Enter 0 if none in that category):
FullTime PartTime
Company Brewmaster/Corporate Principal Brewer 6 6
Brewmaster(s) 6 6
Brewery Ops/Production Mngr(s) 6 6
Head Brewer(s) 6 6
Assistant Brewer 6 6
Cellar Mngr(s) 6 6
Packaging Mngr(s) 6 6
Packagers/Keggers/Canners 6 6
Other(s) 6 6
Company Brewmaster/Corporate Principal Brewer
Brewmaster(s)
Brewery Ops/Production Mngr(s)
Head Brewer(s)
Assistant Brewer
Cellar Mngr(s)
Packaging Mngr(s)
Packagers/Keggers/Canners
Other(s)
If more than 200 in any category, please use this field to describe further:
3. FullTime Brewery Employees For the purposes of this survey, fulltime employees are defined as working >30 hours per week.
What was the 2014 annual average total bonus, stock options, profit sharing, tips, etc. of your fulltime:
4. PartTime Brewery Employees For the purposes of this survey, parttime employees are defined as working <30 hours per week.
What was the 2014 fullyear salary or total hourly wages ($$) (not including bonus, stock options, profit sharing, tips, etc.) of your parttime:
Company Brewmaster/Corporate Principal Brewer
Brewmaster(s)
Brewery Ops/Production Mngr(s)
Head Brewer(s)
Assistant Brewer
Cellar Mngr(s)
Packaging Mngr(s)
Packagers/Keggers/Canners
Other(s)
Company Brewmaster/Corporate Principal Brewer
Brewmaster(s)
Brewery Ops/Production Mngr(s)
Head Brewer(s)
Assistant Brewer
Cellar Mngr(s)
Packaging Mngr(s)
Packagers/Keggers/Canners
Other(s)
5. PartTime Brewery Employees For the purposes of this survey, parttime employees are defined as working <30 hours per week.
What was the 2014 annual average total bonus, stock options, profit sharing, tips, etc. of your parttime: Company Brewmaster/Corporate Principal Brewer
Brewmaster(s)
Brewery Ops/Production Mngr(s)
Head Brewer(s)
Assistant Brewer
Cellar Mngr(s)
Packaging Mngr(s)
Packagers/Keggers/Canners
Other(s)
6. Which insurance benefits do you offer to any of your brewery production employees, and what % do you pay?
Yes/NoIf yes, % Paid by
Employer
Health Insurance 6 6
Life Insurance 6 6
Dental Insurance 6 6
Short Term Disability Insurance 6 6
Long Term Disability Insurance 6 6
401K Matching (or other taxdeferred plan) 6 6
Other 6 6
7. Do you offer the following benefits to any brewery production employees?
FullTime Employees
PartTime Employees
Employee Stock Purchase Program 6 6
Paid Vacation 6 6
Profit Sharing Program 6 6
Paid Holidays 6 6
Sick Time 6 6
Prescription Drug Plan 6 6
If other please specify:
For the purposes of this survey, please group your employees as follows Fulltime: >30 hours per week and/or salaried; Parttime: < 30 hours per week.
Please use employment figures as of December 31, 2014. Please round fractional jobs up. For example, if an employee is half logistics, half sales, round up to 1 in each category.
Only answer for employee types that apply to your operation(s). Leave blank any boxes that don't apply.
4. NonProduction, Sales and Marketing Employees (Other Than Beer Production o...
1. Please number your nonproduction, sales and marketing employees, totaling across all locations (Enter 0 if none in that category):
FullTime PartTime
Owners/Proprietors 6 6
Professional Employees (Accounting, Legal, Engineering, Other)
6 6
Administrative, Sustainability, HR, PR, Other 6 6
IT Managers 6 6
IT Staff 6 6
Marketing, Advertising or Sales Managers 6 6
Marketing, Advertising or Sales Staff 6 6
Material Ordering, Order Fulfillment, Warehouse, Logistics, Maintenance, All Others
6 6
If more than 200 in any category, please use this field to describe further:
2. FullTime NonProduction, Sales and Marketing Employees For the purposes of this survey, fulltime employees are defined as working >30 hours per week.
What was the average 2014 fullyear salary or total hourly wages ($$) (not including tips, bonus, stock options, profit sharing, etc.) of your fulltime: Owner(s)
Accountants
Legal
Engineers
Administrative
Sustainability
HR
PR
IT Managers
Sales Managers
Marketing Managers
Advertising Managers
IT Staff
Sales Staff
Marketing Staff
Advertising Staff
3. FullTime NonProduction, Sales and Marketing Employees For the purposes of this survey, fulltime employees are defined as working >30 hours per week.
What was the average fullyear 2014 tips, bonus, stock options, profit sharing, etc. of your fulltime: Owner(s)
Accountants
Legal
Engineers
Administrative
Sustainability
HR
PR
IT Managers
Sales Managers
Marketing Managers
Advertising Managers
IT Staff
Sales Staff
Marketing Staff
Advertising Staff
4. PartTime NonProduction, Sales and Marketing Employees For the purposes of this survey, parttime employees are defined as working >30 hours per week.
What was the average 2014 fullyear salary or total hourly wages ($$) (not including tips, bonus, stock options, profit sharing, etc.) of your parttime: Owner(s)
Accountants
Legal
Engineers
Administrative
Sustainability
HR
PR
IT Managers
Sales Managers
Marketing Managers
Advertising Managers
IT Staff
Sales Staff
Marketing Staff
Advertising Staff
5. PartTime NonProduction, Sales and Marketing Employees For the purposes of this survey, parttime employees are defined as working >30 hours per week.
What was the average fullyear 2014 tips, bonus, stock options, profit sharing, etc. of your parttime: Owner(s)
Accountants
Legal
Engineers
Administrative
Sustainability
HR
PR
IT Managers
Sales Managers
Marketing Managers
Advertising Managers
IT Staff
Sales Staff
Marketing Staff
Advertising Staff
6. Which insurance benefits do you offer to any of your nonproduction, sales and marketing employees, and what % do you pay?
Yes/NoIf yes, % Paid by
Employer
Health Insurance 6 6
Life Insurance 6 6
Dental Insurance 6 6
Short Term Disability Insurance 6 6
Long Term Disability Insurance 6 6
401K Matching (or other taxdeferred plan) 6 6
Other 6 6
If other please specify:
8. What is your annual turnover rate of brewingrelated and nonbrewing employees (total number of separations/average number of employees x 100)?
7. Do you offer the following benefits to any nonproduction, sales and marketing employees?
FullTime Employees
PartTime Employees
Employee Stock Purchase Program 6 6
Paid Vacation 6 6
Profit Sharing Program 6 6
Paid Holidays 6 6
Sick Time 6 6
Prescription Drug Plan 6 6
BrewingRelated
NonBrewing
Other (please specify)
4. Growler Sales Please provide 2014 beer volume (in 31 gal US barrels) sold in growlers at companyowned brewpub, restaurant or tasting room locations:
5. Package and Draft Production and Sales
1. What percentage of your total volume is (nearest whole number, these should add to 100):Draught (include growler volume here)
Bottled
Canned
2. What percentage of your draught beer volume is sold onsite? (For brewpubs, brewing company tasting rooms or taprooms, or retail outlets associated with brewing companies or brewpubs such as restaurants or tied houses)OnSite % of Draft Sales: 6
3. Draught Beer Sales Please break down 2014 draught beer sales (31 Gal US barrels) by keg size or other format (all companies include growler sales here):bulk draught beer
1/2 bbl or 13.2 gallon keg
1/4 bbl keg
1/6 bbl keg
Other (please specify and give volume in bbl)
Other (please specify and give volume in bbl)
5. Package Beer Sales Volume (By Package Size) Please report 2014 sales in US Barrels (31 US Gal), by package size:6 x 12 oz. bottles
12 x 12 oz. bottles
12 x 12 oz. variety pack
24 x 12 oz. bottles
24 x 12 oz. variety pack
other 12 oz. bottle formats
1 x 22 oz. bottles
12 x 22 oz. bottles
12 x 22 oz. variety pack
other 22 oz. bottle formats
6 x 12 oz. cans
12 x 12 oz. cans
24 x 12 oz. cans
other 12 oz. can formats
4 x 16 oz. cans
12 x 16 oz. cans
other 16 oz. can formats
Other (please specify and give volume in bbl)
Other (please specify and give volume in bbl)
6. Packaged Beer Sales Trend In US barrels (1 US bbl = 31 US gallons), please show total volume of all packaged beer sold by year.2011
2012
2013
2014
7. Draught Beer Sales Trend In US barrels (1 US bbl = 31 US gallons), please show total volume of all draft beer sold by year. (Brewpubs include bulk from tank sales here)2011
2012
2013
2014
1. Do you self distribute?
6. Distribution
2. How many distributors do you do business with (excluding self)?InState Distributors 6
OutofState Distributors 6
3. Based on volume in barrels (not $ sales), what percent of the beer you distribute is (these should add to 100):Self distributed % of Volume: 6
Wholesaler distributed % of Volume: 6
4. In how many states do you sell beer (include your home state)?Total States: 6
5. What percent of your $ sales occur in (these should add to 100):Your state 6
Other than your state 6
Other countries 6
6. Including the United States, in how many total countries do you sell beer?Number of countries: 6
Yes
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No
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If no, is self distribution allowed in your state?
If either figure is over 100, please specify how many:
If over 40, please input the number here:
7. I characterize my top three distributors as follows:
9. Do you use postoffs or discounting?
An ABI HouseA Miller/Coors
HouseAn Independent Beer House
Wine/Spirits Craft Specialty Self Other
Highest volume distributor
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Second highest volume distributor
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Third highest volume distributor
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8. Do you offer distributor incentives in the form ofYes No
Cash nmlkj nmlkj
Trips nmlkj nmlkj
Gifts nmlkj nmlkj
Other nmlkj nmlkj
If other, please specify:
If other, please specify
Yes
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No
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N/A
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7. Advertising, Marketing and Sales
1. Advertising, Marketing and Sales Including salaries/wages/commissions, POS/collateral, discounts/postoffs, fees paid to media, travel, festival attendance fees, competition entry fees and any other expenditures you include when you consider these buget items, what % of your advertising, marketing and sales budget is spent on:Advertising % 6
Marketing % 6
Sales % 6
2. What % of your total advertising, marketing and sales budget is spent on (if your company lumps these together differently than shown here, don't worry, just provide your best estimate):POS (coasters, posters, banners, neons, tap handles, mug clubs, growlers, etc.) 6
Traditional Media (Print Media, TV and Radio advertisting, Billboards, Distributor delivery truck logos, etc.)
6
Electronic Media (Advertising, Website development, social media/electronic networking, etc.)
6
All Others 6
3. Social media & Media sharing Please check the social media and media sharing channels that are most important to your company's marketing:
Blogging
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Facebook
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Twitter
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LinkedIn
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YouTube
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Picasa
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Flickr
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Vimeo
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Instagram
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Pinterest
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Other(s)
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If other(s), please list:
5. Do you offer tours and tastings?
4. All Electronic Media Please check all the reasons you use social media:
Customer feedback
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Product Reviews
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Business Reviews
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To announce/host events such as new beer releases, parties, meetups, events
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To collaborate with other brewers on local events, collaborative beers, industry action
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Other(s)
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If others, please specify:
Yes
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No
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1. How many people tour your facility annually?
2. Do you charge for your tour?
3. What % of your visitors are from your area vs outside your local area?
8. Tours/Tastings
Local Area
Outside Visitors
Yes
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No
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If yes, how much?
This section is for brewpubs, as well as for the restaurant operations of brewing companies not considered to be brewpubs according to the BA definition.
6. Do you sell guest beers?
7. What is the average food cost % across your entire menu? (if your food cost percentage is 31.1%, please enter 31.1)
9. Brewpub/Restaurant
1. Seating Please show seating capacities:Total seats
Dining area seats
Bar/lounge seats
Outdoor seats
2. Outdoor Seats Please indicate the average number of months your outdoor seats are available:
6
3. Check Totals In $US, please show average per cover check totals forLunch
Dinner
4. In $$, please show annual food and beverage sales revenue for all seats at all operations:Revenue generated at indoor dining area seats
Revenue generated at indoor bar/lounge seats
Revenue generated at outdoor seats
5. Show the % of sales derived from (show percentage to the nearest whole number for example, for 51.2%, enter 51)Food sales
House beer sales
Guest beer sales
All other bar sales
Yes
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No
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9. In your company owned brewpubs/restaurants, how many total taps do you have? (Don't inlude onpremise account tap handles).
10. What is the average number of house brands you have on tap at any one time?
11. What is the maximum number of house brands you could potentially have on tap at any one time?
8. What is the average beer pour cost %? (if your beer pour cost percentage is 15.1%, please enter 15.1)House beer
Guest beer
Please provide all answers for calendar year 2014 or most recently completed fiscal year.
4. Please provide each of the following as a % of net sales.
5. What was your Earnings Before Interest, Taxes, Depreciation and Amortization (EBITDA) $'s per barrel?
6. What was your effective income tax rate for 2014?
7. What were your excise taxes (in $$)?
8. What were your total charitable contributions in 2014 in $$?
10. Brewery/Brewpub Financials Income and Expense
1. What was your breakdown of net sales (%)?Beer
Food
Other
2. Please provide the following in $'s per barrel for draught sales.Net price per bbl
COGs per bbl (do not include admin/overhead/mkting)
Gross margin per bbl
3. Please provide the following in $'s per barrel for packaged sales.Net price per bbl
COGs per bbl (do not include admin/overhead/mkting)
Gross margin per bbl
Mortgage/rent payments
Sales and marketing
Administration/overhead
Federal
State
Please provide all answers for calendar year 2014 or most recently completed fiscal year.
4. Equity: in $$, show Total Equity at year's end 2014:
5. Debt: in $$, show Total Debt Balance at year's end 2014:
11. Brewery/Brewpub Financials Balance Sheet
1. Assets: in $$, list 2014 figures:Total Assets
Current Assets
LongTerm Assets
2. Liabilities: in $$, list 2014 figures:Total Liabilities
Current Liabilities
LongTerm Liabilities
3. AR / AP: Please show average days aging forAccounts Receivable
Accounts Payable
2. If you increased your production capacity in 2014 over 2013 (see question 1 above), what was the total capital investment required to achieve that increase (in $ please)?
3. Brewhouse Size What is the working size of your brew kettle(s) (in 31 gal US barrels)?
4. In hours, what is the average length of one brew cycle in your brewhouse(s)?
5. Cellar Size What is the total capacity of all of your fermenters and ageing tanks (in 31 gal US barrels)?
6. Annual Capacity of Packaging and Draft Operations In US barrels (31 US gallons), what is the total maximum annual capacity of your packaging and draft lines as they are currently configured? Assume your current package mix of bottles/cans/draft, package configurations/brand/sku mix, that your packaging and draft lines ran full shifts, and that no other area of your facility held up production
12. Brewing Capacity
1. Utilization At your company owned brewing facilities, and given your brand mix, what was your maximum total theoretical capacity in US Barrels (31 US gallons) at the end of2014 (US Barrels please):
2013 (US Barrels please):
7. Do you operate more than one:Yes No
Brewing shift nmlkj nmlkj
Packaging shift nmlkj nmlkj
1. Water How many total gallons of water came into your brewery in 2014? (Only count water purchased, pumped from aquifers, wells or surface water sources, etc. Do not count water you recycled within your brewery from one process to another process, or rainwater you harvested).
3. How do you buy and handle malt at your brewery (Please check all that apply):
13. Ingredients Water, Malt and Hops
US Gallons
2. In US pounds, how many total pounds of malt did you use in 2014? (your TTB forms are a likely source for this answer)Base Malt (to nearest 100 US pounds)
Specialty Malt (to nearest 100 US pounds)
4. Raw Ingredient Cost Recent Trends Considering the last two years for your company, please indicate if the listed cost factors have become more expensive, have stayed about the same, or have become less expensive. Use N/A if the listed cost factor does not apply to your company.
Increasing Level Decreasing N/A
Base Malt nmlkj nmlkj nmlkj nmlkj
Specialty Malt nmlkj nmlkj nmlkj nmlkj
Aroma Hops nmlkj nmlkj nmlkj nmlkj
Alpha Hops nmlkj nmlkj nmlkj nmlkj
50 or 55 lb. (25 kilo) sacks
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Super sacks
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Bulk silo
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Rail Car
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Bulk from overseas
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Other
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Contract with maltster
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Contract with dealer
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Contract with grower
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Direct (spot) order from maltster
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Direct (spot) order from dealer
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Direct (spot) order from grower
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If other please specify:
5. Raw Ingredient Cost Trend Projection Considering the next two years for your company, based on contracts you have in place, conversations with suppliers, your budget, or any other factor, please indicate if you think the listed cost factors will become more expensive, will stay about the same, or will become less expensive. Use N/A if the listed cost factor does not apply to your company.
1. In days, what is the average primary fermentation time for your beers, given your current brand mix and tankage configuration? Ales
Lagers
2. In days, what is the average secondary fermentation/ conditioning/aging time for your beers, given your current brand mix and tankage configuration? Ales
Lagers
3. Please list any yeast, flora and fauna you use to produce your beer (check all that apply):
4. Filtration please check all methods that apply to your operation
Ale Yeast(s)
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Lager Yeast(s)
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Weizen Yeast(s) (Phenolic Producing)
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Belgian Yeast(s)
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Brettanomyces
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Lactobacillus
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Pediococcus
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Other
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If any others, please specify:
We don't filter any of our beer
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Horiz plate
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Vert plate
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Plate and Frame
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Cartridge
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Bag
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Sterile
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DE
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Perlite
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Cellulose
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Silica
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Isinglass
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PVPP/Polyclar
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Centrifugation
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Other
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If others, please list them here:
Yes
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No
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6. Do you pasteurize any of your beer?
7. Do you produce any cask conditioned beer?
8. Do you produce any bottle/can conditioned beer?
9. Do you use wood casks, vats, spirals, chips, shavings, or any other form of wood that comes into direct contact with beer to produce any of your beer?
Yes
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No
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Yes
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No
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Yes
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No
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If yes, what % of your packaged production is packaged conditioned beer?
Yes
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No
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2. List all departments that have the authority to make a "go/no go" decision on a batch of beer:
15. Quality Assurance, Sensory
1. Lab, QC/QA, Sensory Panel
Yes/NoIf yes, how often (on average)
Do you use an inhouse lab: 6 6
Do you use an outside lab service: 6 6
Do you use an inhouse sensory panel: 6 6
Do you use an outside sensory service: 6 6
3. Shelf Life In days, what is the average shelf life specification for yourBottled Beer 6
Canned Beer 6
Kegged Beer 6
4. Date Coding please list any date code strategies you use for your packaged & draft beer
Bottled Beer Draft Beer
None gfedc gfedc
Bottled/Kegged on date gfedc gfedc
Best by date gfedc gfedc
Label notch gfedc gfedc
Inkjet on labels, bottles, cases, caps or bungs gfedc gfedc
Other gfedc gfedc
QC Lab
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Sensory Panel
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Brewing Staff
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Cellar Staff
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Packaging Staff
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Other
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If you listed Other, please specify:
If other methods apply, please specify
1. SKU's Counting all packaged beer and draft beer products, how many total SKU's do you produce?
2. Glass if you bottle, please check all that apply to how you buy your glass (not including growlers)
16. Packaging & Draft Filling
3. Bottling line please check all that apply to your bottling line(s)
Bulk Glass
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Cased Glass
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Proprietary bottle
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Preembossed bottle
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Other (please specify)
Twist rinsing
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rotary rinsing
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oxine
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nitrogen preevac
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single prevac
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double prevac
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short tube filling
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long tube filling
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damaged bottle sensor
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fill level sensor
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fill pressure sensor
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neck labeling
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pre glued labels
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front labeling
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back labeling
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label inspection
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full case sensor
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Other (please specify)
4. Packaging & Draft Cost Factors Considering the last two years for your company, please indicate if the listed cost factors have become more expensive, have stayed about the same, or have become less expensive. Use N/A if the listed cost factor does not apply to your company.
More Expensive About Level Less Expensive N/A
Boxes nmlkj nmlkj nmlkj nmlkj
Bottles nmlkj nmlkj nmlkj nmlkj
Caps nmlkj nmlkj nmlkj nmlkj
Cans nmlkj nmlkj nmlkj nmlkj
Lids nmlkj nmlkj nmlkj nmlkj
Labels nmlkj nmlkj nmlkj nmlkj
Glue nmlkj nmlkj nmlkj nmlkj
Kegs nmlkj nmlkj nmlkj nmlkj
Keg labels nmlkj nmlkj nmlkj nmlkj
Keg tap covers nmlkj nmlkj nmlkj nmlkj
Labor nmlkj nmlkj nmlkj nmlkj
Thank you for participating in the Brewers Association BRD Survey!
At this point, you can go back through any sections of the survey to check on your answers. Also, if you leave the survey from this page (without pushing the Done button...), you or others from your company will be able to come back later on to review and edit your answers.
Please push the Done button when you are satisfied with your answers; you will not be able to rejoin the survey once you push the Done button.
If you feel you need to adjust any of your answers after you finish, please contact Bart Watson at: [email protected]
