The ninth Debate Discussion assignment in this class relates to the On-the-Job video of Stew Leonards employee benefits, which is located in the online Mind Tap content associated with this course. When Stew Leonards started in 1979, it had seven items and nine employees. Today, it has four food stores, nine wine stores, and 2,500 employees. The company has tried to keep its employees feeling like they are part of making Stew Leonards successful. Karen Mazako, vice president of human resources, gives a long list of benefits. The company also offers fun benefits like appreciation dinners, picnics, and trips. Stew Leonards provides training and tuition reimbursement to help employees advance in their careers. During annual reviews, managers and employees discuss career goals. The company invests in its employees. Happy team members make the customers happy, and the business and profits flow naturally from that interaction.

Discussion Questions:

1. If healthcare costs increase, should Stew Leonards reconsider the health benefits it provides to its employees? What should it consider in making this decision?
2. Stew Leonards uses participation as a metric when evaluating its benefits. What is a disadvantage of using participation as a key metric?
3. Companies in the grocery business often employ many part-time workers. What are the pros and cons of Stew Leonards offering benefits to its part-time employees?