Today is the third annual Employee Ownership Day, promoted by the Employee Ownership Association (EOA) as an opportunity to celebrate businesses that have adopted this fantastic model for ownership and operation. As a co-operative and a member of the EOA, Cullinan Studio has participated in a number of recent events, including the EOA Annual Dinner in June and EOA South East Network meeting yesterday.
Brendan represented the studio at the EOA Annual Dinner on 11th June in the members dining room at the Palace of Westminster. Jesse Norman MP, Chair of the All Party Parliamentary Group on Employee Ownership told those assembled of the government’s desire to have EOA companies contributing to 10% of the GDP by 2020 (currently around 4%). It was a great opportunity to catch up with fellow EOA firms who we work alongside, such as Turleys, Arup and RLB. It also provided the opportunity to encourage others who are evaluating whether to hand their companies over to their employees to reap the rewards of happier, more productive and invested co-workers.
The EOA South East Network meeting was hosted by law firm Fieldfisher, who specialise in employee ownership and whose own Graeme Nuttall was responsible for the excellent 2012 report "Sharing Success: The Nuttall Review of Employee Ownership". An event brimming with enthusiasm, Marianne and Sahiba from Cullinan Studio participated in an open and frank discussion on hard issues such as succession, director induction, management buy-outs, dealing with growth and the pros and cons of various EO types.
Employee engagement was a thread running through the South East Network event and is a topic of great interest to our studio. Indeed, last week Sarah presented Cullinan Studio’s strategies for employee engagement with sustainability in particular at the ISEP's AGM. These include calculating our individual carbon footprints to generate a sense of responsibility for our own carbon spending.
Today we are celebrating EO Day in-house with a special afternoon tea of home-made biscuits and cakes, and by sharing our pride and excitement across social media.