2010 List of Services

Corporate:
1. Education, Staff and Client Appreciation
2. Senior Executive
3. Hospitality
4. Culture


1. Corporate Education Services:

"Power of the Dining Table for Increased Business"

This is the most popular training theme for employee development (groups up to 100, or group can be of 500+ if used as a keynote address)

• "How to take clients out for dinner" a session where attendees learn about the power of the dining table and the skill of artful dining for business success. It is often thought that important business is conducted while playing golf. This notion is untrue. A positive (and relationship-building) shared experience can be created on the links but it is at the dinner table where business is concluded. If you happen to be at the golf course, it will always be the 19^th hole, over food and most likely wine where business is the focus. It is incumbent upon every professional to be comfortable and confident "breaking-bread" with clients. Prowess and grace at the dining table inspires the image of a strong, capable individual. Highlights of a talk or sections of a series of talks include:
  • Power of the dining table
  • Taking the power seat
  • Showing leadership at the dining table
  • How to choose/order wine with confidence
  • Four distinct strategies for choosing/ordering wine with confidence
  • The power of the table as it relates to who chooses the wine
  • How to professionally deal with accepting the wine
  • Always be sure to "follow through" at the dining table

Typical Promotional Blurb:

"Does your blood run cold when the wine list appears? Ramp up your business savvy with David Hulley as he reveals the acumen necessary to dine with clients for success. This interactive session will include an integrative wine tasting to illustrate key points."

Further Staff Appreciation/Education & Client Appreciation Seminars

• "Blends have more fun": (groups up to 30) An evening where guests hear about the art of blending, get to taste the components of a wine blend and then using simple lab equipment get to make their own blends. They taste their blend against the blend that the professional winemaker created.

• "Classic Winemaker's Style Dinner": (groups up to 500 approx.) David is seated with the guests and rises to introduce each course explaining the pairing and telling short relevant interesting stories to fill the gaps in between courses. (entertainment with education slipped in - a winning combination).

• "Blind Wine Tasting": (often used during a reception) (groups up to 100) David discusses wine with guests as they mingle at a reception but the wines are served "blind" (covered). Guests are encouraged to make secret guesses (and they always try to "pump" David for info) and to offer their guesses up as the wines are revealed just before moving on to dinner. It's a great shared experience and builds camaraderie amongst the guests. It also helps bring out the healthy spirit of competition.

• "Modern food and wine pairing made simple": (groups up to 20) An evening where guests learn about the most up to date food and wine pairing model (pared down so there would be many "take-aways") with "tasteable" examples.

• "The application of the appropriate wine glass" (groups up to 18) An evening where guests learn about the differences that a wine glass makes to the enjoyment of specific wines. Guests taste the differences themselves and have a "take-away" the glasses at the end. There would be a special note on the new "stem less" wine glasses.

• "The influence of the barrel": (groups up to 20) An evening where the history, use and taste effects of the barrel are discussed. Different wines would be tasted to show the unique flavour profiles from different oak treatments showing off the new "non-oaked Chardonnay" style (very popular). In addition I would bring barrel samples and allow guests to blend wines from different barrels to see the amazing power of blending flavours.

• "Stars of the New World": (groups up to 40) An evening where the best wine discoveries from the New World regions are discussed and the wines presented.

• "Bordeaux vs. Burgundy" (or any regions you wish to compare or contrast): (groups up to 40) An evening where the differences between the regions (wine, different quality of wines, cuisine, culture, etc.) are discussed and interesting stories relayed. A tasting of wine (and perhaps some foods) would accompany the talk.

• "The power of decanting": (groups up to 40) An evening where the benefits of decanting are discussed and demonstrated. Guests would have the opportunity to taste identical wines (one freshly opened and one properly decanted). The idea of using decanting on a "daily" basis would be explored.

• "What is terroir?": (groups up to 40) An evening discussing importance of place when it comes to unique wines from around the world. A tasting would demonstrate the ideas and the terroir of food would be discussed as well.

• "The glass menagerie": (groups up to 18) A food and wine event (dinner or lunch) where the entire meal is served on and with glass. New entertaining ideas are brought forward and guests "rediscover" what they have in their china cabinets.

• "How to taste and appreciate wine" (groups up to 40) This talk and practical wine tasting is often used as a break out "reward" or for entertaining spouses while core business meetings take place.

2. Senior Executive Services

• For Senior Executives - Consultation on building and stocking a wine cellar (which may also have value to HR in recruiting new executives)
• Individual consultations to help improve dining with client acumen. This will help executives improve the way they do business, increase their confidence and make them more rounded in social-business situations. The smoother and seamless an executive looks the better time the client has.

3. Corporate Hospitality Services

• Wine consulting services for in-house dining rooms or special events
• Corporate sommelier services

4. Corporate Culture Services

•  Training of new recruits (generally straight out of university) as to the social side of business, empowering the attendees with crucial life skills