Houston’s KC Team

It was 2002, Houston’s had made the decision to expand operations and open a warehouse in Kansas City, Missouri.

This September marked the 20-year anniversary of Houston’s presence in KC, and it was an opportunity to celebrate the milestone and recognize all those in KC who work hard to support company goals and uphold our Core Values.

Houston’s Event Committee coordinated on-site celebrations in both KC and Wilsonville, featuring food, games, customized apparel, and more.

In Houston’s KC warehouse, food was provided by famous Joe’s Kansas City Bar-B-Que. Team members in Wilsonville were able to connect with the iconic cuisine of Kansas City with a catered barbeque lunch, as well.

The KC warehouse hosted visitors from other areas within the company, as well. National Sales Manager Jarrod Bowren and the Outside Sales Team held a meeting on site in KC and were able to take part in the festivities.

President Rebecca Phillips, Director of Warehouse Operations Mike Buddrius, Customer Services Manager Lenni Treat, Fleet Manager Steve Hall, and Maintenance Supervisor Phil Moullet were able to travel to KC to commemorate the occasion and celebrate with the KC Team in person.

Playing giant Jenga.

“Everyone had a fantastic time laughing and joking around – it was wonderful,” said KC Warehouse Assistant Manager Brenda Willett. “The Team enjoyed everyone that came.”

The festivities also included custom-made KC-themed caps and shirts designed by Houston’s Marketing Team to celebrate the milestone. Caps were given to KC Team members; every person within the company – including Drivers, Merchandisers, and remote team members – received a bright red KC 20th Anniversary shirt.

Looking back 20 years to 2002, Houston’s Sr. Executive Officer Bill Paolo identified Kansas City as an advantageous site for expansion.

“KC seemed to be a good, centralized location that would enable us to ship throughout the Midwest, as well as Texas and parts of the Southeast,” said Greg Jones, Warehouse Manager. “We have built very strong relationships with great customers out there.”

In addition to a central location, the people that make up the current KC crew provide an advantage to Houston’s operations.

The KC Team enjoying a game of soccer.

Brenda Willett shared her perspective on the team during the seven years she’s been with Houston’s. “We’ve seen a lot of changes and evolution in KC,” she said. “The teamwork is phenomenal – they always have each other’s back. The connection and respect the crew have for one another is amazing.”

“Our staff out there beams with integrity and a strong desire to do things well,” Greg added. “Some of our customers go out of their way to say how much help our KC staff has been.”

With good camaraderie, good food, commemorative apparel, and more, the 20-year milestone event was a good opportunity to celebrate and appreciate all things Kansas City.

“Thanks to everyone for all their hard work putting this wonderful event together,” said Brenda. “I have a lot of good memories here in KC, but I think this will be one of the best ones.”

To all Houston’s KC folks past and present, thank you for all your efforts and hard work. Here’s to 20 great years and to many more as we all excitedly look toward the future together!

Read about our KC Employee of the Quarter and our other recognized team members on the Houston’s Blog.

Houston’s Wilsonville Team celebrates KC!

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1933 is also the year of Houston’s company origins.

Houston’s storefront in 1945 (Portland, OR)

When the 18th Amendment was enacted in 1920 prohibiting production and distribution of alcohol, hundreds of stores, breweries, distilleries, and bars had to shut down. It has been estimated that the restrictions of Prohibition resulted in around $220 million in lost tax revenues per year on liquor sales alone. Over the course of the nearly 15-year period of Prohibition, that’s over $3 billion in estimated losses.

It’s important to note that Prohibition was not a complete and total ban on alcohol nationwide. Exceptions were made for sacramental wine for religious purposes, as well as doctor-prescribed alcohol for medical use.

There is speculation that Charles R. Walgreen (of Walgreens Pharmacy note) expanded from 20 stores to 525 stores throughout the 1920s thanks to being able to fill “medicinal” alcohol prescriptions.

In 1933, once Prohibition was overturned, Esther and Jack Houston saw the opportunity in the market and went into business. They established the House of Vintages wine and spirits store in downtown Portland, OR.

Esther Houston and John Houston

After serving in the United States Air Force, Esther and Jack’s son, John, joined the business. A three-person operation soon evolved into a company with a 64,000 sq. ft. warehouse and over 35 trucks and drivers distributing to the Western United States.

Through the ensuing years, Houston’s transitioned to incorporate a broad range of restaurant and café supplies, and John’s leadership was instrumental to the company’s growth and success. Houston’s now supports the foodservice industry nationwide, with two distribution centers totaling more than 240,000 sq. ft.

2021 Houston’s Bar Supplies catalog

To this day, as we approach 90 years in business, Houston’s remains a partner to the bar industry, holding steady our connection to our roots in post-Prohibition America.

Throughout the warehouse aisles, catalog pages, and website product listings, a proliferation of cocktail ingredients, garnishes, glassware, and mixing tools can be found. When it comes to bar supplies, since 1933, Houston’s has it.

Curious about the history of the cocktail? Read more on the Houston’s Blog.

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Shawn and Adam work together to stock the shelves and store back-stock at Cash & Carry.

The day started in the early morning, before traffic began, with snow still scattered across the ground. The parking lot was full of customers, loading their vehicles with piles of products. I stepped out of my car and took a long, cold breath bracing myself for the new adventure. This was no normal day in the office for me.

Walking up to the store I could see the trolleys lined up against one side of the building, and empty boxes stacked up on the other. I entered to a busy store but was still greeted by the closest cashier. I searched for Adam and found him sipping on coffee looking over a pallet full of boxes. Adam greeted me with a bright smile and we started the tour. He walked me around the back to a long and wide aisle, where the store kept the back stock of products. On the other side were the recycling and compactor as well as more back stock. Adam continued with the tour and we walked through the aisles that Houston’s stocked.

As we finished the tour we came back to the pallet of boxes. This pallet, as he explained, was referred to as a stack. Adam then briefly explained how our merchandisers work to develop relationships with each of the stores. In this instance Shawn, the merchandiser for this store, has built such a great relationship with the staff that they are willing to place the stacks within the store so he does not have to go back and forth to retrieve product. We proceeded to unpack the stack. Adam made a quick strategy so no time is wasted. Many of the merchandisers know their stores inside and out, which helps them make quick sorting decisions. The trolley was loaded perfectly, almost like Tetris, and we began taking product down aisles. While working on stocking a shelf we were also facing out other products that Houston’s stocks, making the product look presentable and accessible.

Challenger Glass is professionally merchandised by Houston’s at Cash & Carry.

The biggest aisle that we worked was the flavored syrup aisle. This is where I learned that our merchandisers do so much more than stock shelves. They must track the sales of the flavors and order accordingly, but this can be a real challenge. One day you can sell out of a Torani flavor and you will order up, but then it will not sell for a month. Not only can this cause the store to have extra inventory, but also it takes up space for products that are moving consistently. While we were stocking the bottles we had many customers come up and ask about different flavors. While I worked with him, Shawn was approached by a customer that who asked about product availability. It was a great experience to see that he had built such great rapport with these customers. As a trio, we were able to finish the flavored syrup aisle in half the time that would normally take. At this point I was somewhat exhausted, because the Torani and Monin cases are heavy.

Once everything was stocked, we came back to where we met and Adam explained another important step. The packing list, the form that came with the stacks, is looked over to ensure that everything came in and there were no discrepancies. The packing list includes each item ordered as well as the quantity. If something were missing then the merchandiser would have to investigate why it did not ship or where the product was. As Adam read the packing list to me, I checked off items. Luckily we were not any missing items.

The main thing I took away from this experience is that our Merchandisers wear many hats on a daily basis. They go into Cash & Carry representing Houston’s, but while on the floor they are also represent the store they are at. In one day, they fill the role of receiving, customer service, purchasing, sales and inventory control. Next time you are at Cash & Carry and happen to run into a merchandiser, let them know they are doing a fine job.

By Evan Castaneda, Inside Sales Rep

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Houston’s was featured in the Winter 2017, Volume 2 issue of Food & Drink International magazine

Houston’s is proud to be featured in the Winter 2017, Volume 2 Issue of Food & Drink International magazine. As Houston’s continues to grow and expand with new delivery routes across the country, we’re happy to share this journey with our many valued customers and vendor partners. This article gives us the opportunity to share the Houston’s story in new markets, while emphasizing the value of our services and the dedication of our employees.

We would like to thank not only our vendor partners and valued customers, but all of our loyal Houston’s employees as well. We wouldn’t be where we are today, or have this story to tell without all of you. Thank you, all!

We hope you enjoy our story and look forward to growing with you in the future.

Click here to view our feature article in Food & Drink International. The article can be found on page 128.

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Merchandising

Saturday, December 16th, Wilsonville-based employees gathered at the local Holiday Inn for our annual Houston’s Christmas Party. Upon arrival, employees were handed their usual gambling “funny money” and goodie bag, but this year the baggies contained an extra gift for attendees – a Houston’s branded Fifty-Fifty drink bottle. The bottles proved to be a big hit with both Wilsonville and Kansas City employees (who were also given bottles at their Christmas party), as we’ve seen many of the bright blue bottles traveling around the office and warehouses.

The familiar atmosphere and many of the activities of past Christmas parties returned for 2017, including the bar, casino games, bingo, and earning tickets to put towards a variety of raffle prizes. Jose Coral was the big winner of the night, and took home the annual cash prize.

Inside Sales

This year also saw a host of new entertainment activities in the form of air hockey, shuffleboard, basketball, and the very popular photo booth. Provided by David Efaw Productions, along with the casino and other games, the photo booth was accompanied by an assortment of funny hats, glasses, other props for employees to pose with. The booth provided fun for all employees, including the Board of Directors and those who chose to sit or stand nearby and take in the action throughout the night.

Many employees also dressed for the occasion, donning extra festive attire. As the man who inspired this tradition with his festive suit last year, Greg Estes was sure to wear his holiday best again this year – a bright blue suit with Santa and gift box print.

As always, the food provided by Holiday Inn was delicious. The hors d’oeuvres selection was comprised of a variety of cheeses, fruits & vegetables, and meats (including two different kinds of shrimp)! Salmon, roast beef, prime rib, chicken, and turkey were served as the main entrées, accompanied by three different salads, mashed potatoes, rolls and more. The decadent desserts were all by wiped out by the end of the night, which was to be expected when there was carrot cake, flour-free chocolate cake, pecan pie and an assortment of small bite-sized treats.

Employees enjoy casino games at the Wilsonville 2017 Holiday Party

Throughout the night as attendees enjoyed their meals, a rousing game of bingo, or just sat and chatted with their coworkers a slideshow of the past year’s events and accomplishments played on large screens highlighting that we have a lot of to be proud of as 2017 comes to a close.

The afternoon of the Christmas party, some Houston’s employees engaged in a friendly bowling competition between Outside Sales and corporate employees at Wilsonville Lanes. Despite the extreme difference in bowling experience, both teams were good sports and there were many laughs.

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Maureze, Tony, and Marsha enjoy the festivities

Houston’s Kansas City facility employees came together in 80’s prom style, on Saturday, November 18th, to celebrate the holidays. The party started off right with some delicious hors-d’oeuvres and great conversations.

The delicious Italian buffet was provided by Trezo Mare. From stuffed chicken and roast beef, to salmon and a potato bar, the food is always a favorite! Casino games and a photo booth entertained employees between the meal and when annual awards were given. Games included craps, blackjack, roulette, and poker and the photo booth had many fun props that to take pictures with; which, seemed to be the most popular activity of the night as the area near the photo booth was always very crowded.

Enjoying some casino games at Kansas City’s Holiday Party

To add an additional element of fun to the evening, “superlative” awards were given to deserving employees. What are “Superlatives” you may be asking? Given the high school prom theme, a set of honors were created, just like back in high school (i.e.: best looking, most athletic, most likely to succeed, etc.). The 2018 Duct-Tape Award was given to Ken White for being able to fix just about anything. Marsha Batiste won the Pom-Pom Award for having the most team spirit. And The Lochness Award went to Marley Stephenson, for being least likely to be found.

Robert Jones, KC Warehouse Manager

The most anticipated event of the night came after the “Superlatives,”  in which Leo Forman was awarded the grand prize cash award.

Written by Jacob Dick and Sherman Dodd

The post Totally Rad Holiday Celebration in K.C. appeared first on Houston's Blog.

We are humbled by the experience and excited to share the Houston’s story with prospective vendors and customers, but we also feel like we should honor our current vendor partner and customers as well. You have helped grow Houston’s into the nationwide redistributor that we are today, and for that we are very thankful.

To our loyal Houston’s family – you have helped build this company up year after year. We appreciate your continued loyalty and dedication more than you know. Thank you!

As be kick off another [BIG] year, and celebrate 85 years of business, we thank you all and look forward to celebrating further successes together throughout the year.

To read Houston’s feature article in Business in Focus’ Dec. 2017 – Jan. 2018 issue, click here. The article can be found on page 126.

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The Houstons team supporting Monbana Chocolaterie at Coffee Fest

The weekend of October 13th – 16th brought coffee aficionados from around the country to Portland, Oregon for Coffee Fest Portland. Coffee Fest holds three regional shows across the country each year, with shows held in Nashville, Tennessee and Chicago, Illinois earlier this year.

Our Sales and Marketing Teams have worked the Coffee Fest Shows, as well as the SCAA Global Coffee Expo in Seattle, since June 2015 in support of our international vendor, Monbana Chocolaterie. Coffee Fest Portland was the culmination of Houston’s tradeshow support for the French chocolate and frappe manufacturer, and we went out with a bang!

The entire Outside Sales team was present for opening day of the show, following a two-day sales meeting hosted at the Wilsonville office. The Regional Managers manned the Monbana booth all three days of the show, passing out samples of Supreme, Tresor, and White Tresor sipping chocolates. West coast Regional Managers Matt Clark, Angie Lightening, and Steve Franklin had the chance to touch base with customers who were in attendance. Oregon/Idaho Regional Manager, Matt Clark, was able to refer several interested local attendees to Houston’s customer, Longbottom Coffee & Tea of Hillsboro, Oregon.

Coffee Fest typically caters towards companies involved in the retailing of coffee, tea, and related products, but the show provides Houston’s with an excellent opportunity to connect with vendors and keep tabs on industry trends.

Houston’s had 15 vendors exhibiting at Coffee Fest Portland including: Torani, Monin, Bevolution Group, Two Leaves Tea Company, and David Rio, among many others. The Inside Sales and Purchasing teams attended the show on Saturday, October 15th, giving them the opportunity to try vendor products and make vendor connections, as it’s rare for these teams to have the opportunity to meet some of their vendor contacts face-to-face.

In terms of trends, this year’s shows have proven that tea is making a comeback within the industry, as consumers are looking for natural, healthier options to coffee (and sugar or creamer), especially in the evening. Oatmeal, while it was big in previous years, seems to have taken a backseat to Matcha, with vendors showcasing everything from individual ceremonial Matcha sticks to baked or packaged goods containing the finely ground green tea leaves. Cold brew also continues to gain popularity, especially Nitro cold brew which provides consumers with a smoother flavor experience than traditional cold brew.

As the 2017 show schedule comes to a close, we look forward to the 2018 shows in Baltimore, Denver, and Los Angeles and the trends those shows will present from their various regions.

David Rio

Torani

Monin

Umpqua Oats

Dr. Smoothie

Almond Breeze

Two Leaves and a Bud

Java Jacket

Cappucine

Espresso Supply

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Cross-training provides benefits to both the employer and the employee.

Houston’s strives to provide growth opportunities for our employees and flexibility to internal departments through a process known as cross-training. The benefits of a cross-training program provide a win-win scenario for both employers and their employees:

Top 5 Employee Benefits

1. Learning new professional, technical, and soft skills makes employees feel more confident in their role and helps them understand their value within the organization. Employees are more confident when they understand how the work they do affects other departments and the organization as a whole.
2. With these newfound skills and versatility comes increased employee satisfaction as they experience less boredom or stagnation and more variety within their daily routines.
3. Through the process of cross-training, employees who wouldn’t normally interact are introduced and have the opportunity to build relationships that help with teamwork and give employees a better understanding of “the bigger picture” as they learn about the roles and responsibilities of other employees.
4. Cross-training is a form of employee recognition that goes a long way in increasing employee morale and motivation because its proof that the company is investing time and resources in teaching employees new skills.
5. Through the development of new skills, confidence, employee relations, and increased motivation, cross-training is a growth opportunity that prepares employees for advancement within the organization.

Top 5 Employer Benefits

1. Organizations that cross-train are better prepared to recover or transition quickly and gracefully in the event of an employee absence or departure as other employees can easily step into abandoned roles.
2. Through the cross-training process teams are able to uncover inefficiencies and refine necessary processes to increase productivity. This is also a chance for organizations to identify inefficient, duplicated processes across multiple departments, and encourage departments to share information. Departments or individuals may become aware of helpful information or tools that they didn’t even know existed.
3. As employees gain an understanding of their coworkers’ roles, they will appreciate each other more which will enhance both teamwork and employee morale.
4. In addition to uncovering hidden employee talents as they are trained in different areas and tasks, organizations will also find it easier to identify which employees are up and coming leaders or motivators.
5. Cross-training can also be viewed as a recruitment and cost savings tool. As employee satisfaction increases through the opportunity to learn new skills that enable them to work in additional or different areas, an organization is more likely to attract and keep good employees. Through employee retention and versatility, organizations save on the costs associated with training new-hires.

Does your organization have a cross-training program in place?

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The Wilsonville crew gathers to view 99% totality. Credit: R. Phillips

A total solar eclipse occurs when the moon passes between Earth and the sun, blocking all or part of the sun’s light for approximately three hours, from start to finish. August 21, 2017 was the first time since 1979 that the continental U.S. has seen a total eclipse, with the longest period of totality lasting about two minutes and forty seconds.

Both of our facilities were within or near what was deemed the thin “path of totality.” And each facility held a viewing party, at which Houston’s provided employees with special eclipse glasses (ISO 12312-2 compliant, of course)! Our Wilsonville crew convened outside just after 10:00am PDT to witness 99% totality, and our Kansas City got to experience 100% totality just after 1:00 CDT. While it never got completely dark like in Kansas City, Wilsonville employees witnessed a strange, dusk-like coloring of their surroundings.

The Kansas City crew gathers to view 100% totality!

Just before totality, unique crescent-shaped shadows were cast by the trees and shadow bands could be seen across the parking lots, making it appear as though the ground was moving. According to NASA, “Shadow bands are thin wavy lines of alternating light and dark that can be seen moving and undulating in parallel on plain-coloured surfaces immediately before and after a total solar eclipse,” and have been noted throughout history. While scientists don’t yet clearly understand what makes these shadow bands, it appears that, “the intensity, motion and direction of these bands seems to be related to the same phenomenon that makes stars twinkle.”

99% Totality in Wilsonville, Oregon as seen through the (eclipse glasses). Credit: C. Graiff

Thank you, to all employees who joined us for the viewing parties! Additional photos from both Wilsonville and Kansas City can be found on our company Facebook page. Please feel free to tag yourself, or share the photos.

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