Hospitality Episodes

With 600 acres, a polo field, a lake dock, and even a zebra and camel onsite, the Folded Hills Winery and Farmstead in Santa Barbara is able to create unique and memorable experiences. Kim Busch, Founder and Co-Owner, and Kyl...

The pioneer of Vitis Vinifera in the Eastern US, Dr. Konstantin Frank is one of the key leaders of the Fingers Lakes region in New York

Richard discusses the role beverage plays in restaurants, sommeliers, the elements of good wine programs, and his newest wine country themed concept, Oakville Grill & Cellar.

Eva Horton, the owner of Flat Creek Estate, shares how they are creating more than a Texas winery but a destination.

Aly Wente, VP of Marketing & Customer Experiences, shares how Wente thinks about managing the portfolio of experiences and how they embed wine and the Wente brand into everything they do.

Having gone through the most difficult period in history with an unprecedented shutdown during the Covid pandemic, restaurants and their sommeliers and beverage directors are in a new world and need to evolve. Mia Van de Water MS, of Cote Korean Steakhou

Art, comedy, food, movies, performance art, outdoor cabanas, food and wine pairings...are some of the draws that bring people to Charles Krug winery in Napa Valley. President & CEO of C Mondavi & Family (parent company of Charles Krug) Judd Wallenbrock t

In this episode, Robert Vernick and Peter Yeung continue their series on standing out from the crowd. This episode will focus on the classic business models of how brands were built. Stay tuned to hear Robert and Peter’s thoughts on the three main models