Food & Drink International - Winter 2017, Volume 2 - 141
a culture of promoting from within. Vigil is one of many examples at Houston's,
as she started with the company in 2010
- bringing more than 15 years of experience in distribution with her - as the
accounting manager and worked her
"When our board of directors decided to transition out of day-to-day
operations in 2016, I was afforded the
opportunity to become president of
Houston's," Vigil explains.
"I am honored by the opportunity
because it is something to be so proud
of. I knew when I started here I never
wanted to leave."
Along with Vigil, Phillips and Graiff
have also worked their way up within the
company. Ultimately, each of them noted
that they are proud to be a part of the
Houston's team and the opportunities the
company provides to its employees.
"I think this is something Esther and
Jack Houston developed and passed on
to their son, John Houston, who then
transitioned the company to our current
shareholders, and now us," Vigil says.
Graiff agrees. "We are proud to aid in
the success of our customers and vendors alike. We are able to help support
their successes and, in turn, we succeed as a company."
As Houston's looks ahead, it aims to
keep its finger on the pulse of the industry and do what it does best: service its
customers well and remain a valuable
partner to its vendors.
"We're always looking into what we
can do better for our customers," Vigil
concludes. "We've been doing this for
a long time and making small changes,
but the core of what we do is the same.
We're just looking to stay on top and
continue being an industry leader."
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food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com