"Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.
Chef Marcus Guiliano"
Tim Hanni is one of the first two Americans to earn the title Master of Wine in 1990 and currently a member of the Executive Council of the Institute of Masters of Wine in London and the Board of Directors of the Institute of Masters of Wine North America. He is on faculty at Sonoma State University’s Wine Business Institute teaching the Wine Business Certificate Series, the first international online wine business program. Hanni is a widely recognized leader in developing wine marketing and education programs that break down barriers that historically hinder the unfettered enjoyment of wine. He is involved in sensory and behavioral research projects to create a better understanding of consumer wine preferences.
He has joined forces with Dr. Virginia Utermohlen, M.D. to form Taste Science, a new research and consultancy venture with aims of expanding wine consumption by fostering better communications, eliminating counter-productive wine and consumer myths and creating a more cohesive global wine industry. His international consulting work centers around how to implement his consumer research technology and insights into strategic planning, product development, marketing and sales initiatives that have resulted in tremendous success stories for his clients.
Hailed by the Wall Street Journal as “The Wine Anti-Snob,” Tim is an innovator, researcher, renegade and a relentless crusader against wine snobbery. At the heart of this crusade is a quest to find the fundamental elements that shape our taste preferences, and to understand, embrace, and cultivate the interest of all wine consumers, not just a select few. Tim’s extensive research provides an invaluable reference for winery product development consulting that has resulted in growing one national brand from 100k to over 3mm cases in a seven year period.
Tim’s innovations influenced the wine and restaurant business during his tenure as a Director for Beringer Wine Estates in the 1990s, where he originated the now-familiar concept of the Progressive Wine List, now used by restaurant and hotels worldwide. The Progressive List organizes wines relative to intensity of flavor rather than geographic origin, empowering staff and customers to select wines according to taste preferences.
Many of the world’s greatest chefs have embraced Tim’s Flavor Balancing concepts and techniques. His techniques for creating user-friendly wine lists and retail wine programs are combined with proven culinary techniques to balance food and wine flavors and are employed by thousands of restaurants and hotel outlets around the world. The Wine & Spirits Education Trust in London, England, has adopted his wine and food principles in their international curriculum.
Tim’s research on understanding the physiological and psychological factors that determine consumer beverage preferences and buying behavior, engineered in cooperation with noted Cornell University researcher Dr. Virginia Utermohlen, MD, is setting the stage for the next revolution in wine and food education, and provides the basis for Tim’s New Wine Fundamentals seminars and his industry consulting.
He currently lives in the Napa Valley with his wife, Kate, his business partner and a leader in the airline rights movement, and their son.
To schedule consultation, speaking engagements or seminars, contact Tim at:
email@example.com | 707.337.0327
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.