Since I joined the workforce more than 30 years ago, the human resources function has grown in ways that few could ever have imagined.
Orchids, calla lilies, and cherry blossom trees are in full bloom. Gazpacho, ceviche, pea salad, and river-caught salmon have started appearing on restaurant menus.
We can have it all—at least that’s what most of us believe these days.
So drinking an indulgent cocktail that is also healthy is something that consumers are coming to expect.