![\"Falstaff](\"https:\/\/i0.wp.com\/www.beerbusinessunplugged.com\/wp-content\/uploads\/2013\/08\/Falstaff-Gorilla-1.jpg\")
<\/a>Right after college I was a Falstaff route salesman in Austin.\u00a0 My route was the east side of town, in fact; I had east 3rd street before it was the place to party.\u00a0 Most of my accounts were bars, usually one to two cases per stop, but I did\u00a0service Bergstrom Air Force base and a couple of grocery stores.\u00a0 My truck, a 1957 IH\u00a0one bay, was\u00a0 loaded with 100 returnable long necks and 300 six-pack\u00a0cans.\u00a0 Remember, this was all DSD.\u00a0 Fridays were rough, as the day ran from seven am to seven pm, and I usually went through two ticket books.\u00a0 \u00a0When I turned in my resignation, Falstaff hired a recently retired Air Force Sergeant.\u00a0 He rode with me on the route for my last week\u00a0 Immediately I could see that being a beer salesman was not what this gentleman thought it would be.\u00a0 The sergeant did not last one month.<\/p>\nIn the recent US jobs reports, the fastest growing segment of the employment population is part-time positions (under 30 hours).\u00a0 It’s been touted that Obamacare, along with the recession,\u00a0are\u00a0the drivers of this segment, as companies seek to acquire additional staff that do not require full-time benefits.\u00a0 Going forward, how does the beer industry fit into this segment?<\/p>\n
On several occasions I employed part-time staff while running beer houses.\u00a0 In Kansas, we hired young college students to work as weekend merchandisers and to clean the lines. Most distributors use summer college help is one way or another, but that is usually where it ends.\u00a0 On several occasions while working at Warsteiner, I was asked to accept interns from Germany, knowing full well that they would later be hired by the brewery.<\/p>\n
The question arises, can, or will the industry be able to create positions that use professionals in a part-time function?\u00a0 This summer I had some discussions with a successful winery that is expanding across the country.\u00a0 In talking with the company\u2019s recently appointed president, a longtime associate, the topic arose as to whether or not I could function as their expansion director on a contract or ad hoc basis.\u00a0 I had similar conversations with another small importer offering the same services.\u00a0 From a supplier view,\u00a0a number of\u00a0positions can be outsourced, but the distributor side is a different model.<\/p>\n
As Corporate Director of Malt Beverages during my years at Glazer’s, I functioned predominately as an internal consultant,\u00a0a position which could have served as an external\u00a0consultant on retainer.\u00a0 Many large or even statewide beer wholesalers have used professionals to bring them quality new suppliers filtering out those not considered a good fit and bringing only those with the right product and business model.\u00a0 Again, the purpose is to fill a roll as a consultant and in so doing eliminate wasted time for the wholesaler.<\/p>\n
Day to-day distributor operations and the various functions within, would be difficult to operate with part-time employees, but not impossible.\u00a0 Part-time warehousing, merchandising, and special events excluded, can there be part-time positions for marketing? Or do distributors believe, \u201cwe have deep depth!\u201d<\/p>\n
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Right after college I was a Falstaff route salesman in Austin.\u00a0 My route was the east side of town, in fact; I had east 3rd street before it was the place to party.\u00a0 Most of my accounts were bars, usually one to two cases per stop, but I did\u00a0service Bergstrom Air Force base and […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_s2mail":"yes","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2xRTi-gc","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=\/wp\/v2\/posts\/1004"}],"collection":[{"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1004"}],"version-history":[{"count":19,"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=\/wp\/v2\/posts\/1004\/revisions"}],"predecessor-version":[{"id":1090,"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=\/wp\/v2\/posts\/1004\/revisions\/1090"}],"wp:attachment":[{"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beerbusinessunplugged.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}