The Tasting Panel magazine

June 2018

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Page 24 of 100

24  /  the tasting panel  /  june 2018 Movers & Shakers Want to connect with beverage industry leaders? Tap into BevForce at or email for more information. CAREER CORNER F orceBrands is the leading recruiting and staffing firm for the beverage, food, and beauty industries. We offer executive recruiting services, board of director assembly, and industry-specific job boards including BevForce—which connects global beverage companies with future leaders. Blair Finn has been named Northeast Area Manager at Mahou San Miguel. She had been a Sales Representative at Duvel Moortgat USA. Jared Mathisen has been named Washington/Alaska Area Manager at Phusion Projects. He had been Area Sales Manager–Washington at Columbia Gorge Organic. Jeffrey Travis has been named Market Manager–Upstate New York at Stillhouse Spirits Co. He had been Market Manager–Upstate New York at Western Spirits Beverage Company. Jean-Marie Heins has been named Chief Marketing Officer at Broken Shed Distilleries. She had been Executive Vice President of Marketing and Sales Operations at Sidney Frank Importing Co., Inc. Ryan Hicks has been named Trade Marketing Director at WhistlePig Straight Rye Whiskey. He had been Director of Brand Management at Empire Spirits Project. The Coveted Office Perk Employees Want Most Beer taps, company retreats, free snacks—many a modern workplace seems to be brimming with perks. More than 50 percent of employees say that workplace benefits help them achieve a better quality of life—and happiness is, after all, the secret to workplace productivity. There is, however, one perk employees seek more than others. According to a survey conducted by Washington, D.C.–based research firm Clutch that polled more than 500 Americans working full-time, 41 percent of respondents said that having a flexible schedule—meaning an alternative to the traditional 9-to-5, 40-hour work week—was their favorite workplace benefit. More than 50 percent of employees also said it was the perk that most contributed to their happiness at work. Flexibility allows employees to vary their arrival and/or departure times; under some policies, employees instead work a prescribed number of hours per pay period and be present during a daily "core time." Because the modern workplace is designed around the idea of managing energy and not time, there is no one-size-fits-all format when it comes to setting workplace hours. Employers and employees should work together to create a schedule that best accommodates productivity.

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