Driven by Spirits
When Marika Makkonen started at Norex in 2009, the generational change had not yet taken place. At the time, Henrik Lönnberg was CEO, with Tomas as Marika’s close work partner. “It’s been wonderful to see how much the company has developed and changed – and yet it’s still just as nice to work here, even after all these years.”
In her employer, Marika values courage. “Here, we take risks in a healthy way and look at new options – and through them we develop. The staff also have this feeling that we’re needed and that we do things together.”
Marika moved to Norex from Alko, where she worked in purchasing. “My father, who had a 40-year career at Alko, got me a summer job at the head office back in the day. Since then, I haven’t done anything but work in the alcohol industry. A family legacy,” laughs the second-generation Alko professional.
At Norex, Marika works 99% with spirits. “That part of the alcohol industry differs from wines, because, among other things, the laws related to marketing have very different restrictions,” Marika compares spirits with the company’s other product group. Finland’s regulated alcohol policy divides opinions, and Marika also has her own view on it. “I’m a bureaucrat at heart and I like the current way of operating. The world will change and this situation will change too, but I don’t think it needs to be rushed.”
In her work, Marika handles major accounts, such as Disaronno’s producer Illva Saronno, Negrita’s Bardinet, and Ferrand, known for its Plantation rums. “But everyday life is still very everyday,” she chuckles. “Everyone’s work has changed because of Covid – for better and for worse. In the office, I keep the paperwork going that keeps alcohol moving: product management, pricing, budgeting. All the background work that hopefully supports the sales team’s work.”
According to Marika, it’s important in her work to focus on service. “With our selection, we aim to serve our restaurant-industry customers and their end consumers. My personal goal is that both the restaurant and the end customer are happy with their night out – and that the customer is happy to come back again.”
