Food & Drink International - Winter 2017, Volume 2 - 139
PHOTO CREDIT: STEVE PUPPE PHOTOGRAPHY
PHOTO CREDIT: MITCHELLDYER PHOTOGRAPHY
>> According to President Jennifer Vigil, Houston's wouldn't be
the company it is today without its employees. "We value
our employees and pride ourselves on the fact that at
Houston's we're family," she says.
dors and customers, including low order minimums and low stocking requirements. "We deliver on our trucks with
no freight charges," Graiff says. "For
those we can't reach with our trucks, we
have very reasonable pre-paid freight
minimums. We deliver weekly, regularly, and on schedule. Whether the trucks
are full or not, we are there."
Houston's also prides itself on offering a wide selection of more than
15,000 products from more than 200
vendors. "We give our customers access to products that they typically may
not be interested in for fear of having to
order so much of it direct from the manufacturer," Vigil explains. "At Houston's
we allow them to order what and how
much they want, when they want it."
Houston's has two warehouse locations, one in Wilsonville with its corporate offices, and the second in Kansas
City, Mo. The company has plans to increase warehouse space in Kansas City
by more than 30 percent in 2018.
"As we look to our future, we recognize our largest growth potential will
be serviced out of this warehouse,"
Vigil says, noting the company is taking action now to position itself for
Ultimately, the goal of Houston's
warehouse and distribution services is
to eliminate freight costs and reduce
lead times for its customers. "Each one
en inventory management and control
procedures, as well as employee training, Houston's maintains a 99.6 percent
order accuracy rate," she continues.
Houston's wouldn't be the company it is
today without its employees, Vigil notes.
"We value our employees and pride ourselves on the fact that at Houston's we're
"We deliver weekly, regularly and on
schedule. Whether the trucks are full or
not, we are there." - Christina Graiff
of our distribution centers operates two
shifts, seven days a week, which allows
us to remain flexible and adapt to customer needs," explains Executive Vice
President Rebecca Phillips.
"Through automated processes, prov-
family," she says. Vigil adds it isn't uncommon for employees to remain with
the company for upwards of 10 years.
"We have warehouse team members
who have been with us for more than
10 and 15 years, and office staff for
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com