Essay on Benziger

7772 Words Oct 17th, 2014 32 Pages
Cases, 14th Edition case 36
Cases, 14th Edition case 36

Benziger Family Winery

Murray Silverman
San Francisco State University
att Atkinson, ranch manager at Benziger Family Winery (BFW), was overseeing the development of the winery’s environmental management system (EMS). Matt was working with Chris Benziger, partner and national sales manager, to ensure that development of the EMS was consistent with BFW’s operational and strategic direction. It was February 2003 and Matt and Chris had already invested countless hours in the EMS, which was being developed with assistance from the California Environmental Protection Agency (Cal/EPA). Through its EMS winery pilot project, Cal/EPA hoped to design an EMS template that
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Tom Lanphar
California Department of Toxic Substances Control had been the primary participants developing the system, the rest of the organization would have to become involved and staff training would be required. In light of the financial investments and time that would be required from management and employees, Matt and Chris had to decide whether to aggressively pursue ISO 14001 certification. The alternative was to continue to develop an EMS as time and resources permitted, leaving open the possibility of eventually pursuing ISO 14001 certification.
Mike Benziger, general partner and founder of Benziger Family Winery, grew up working in his father’s wine import business in New York City. His dream was to grow his own grapes and make his own wine. Mike was the oldest of Helen and Bruno Benziger’s seven children. Bruno worked for 23 years in the wine import business, starting out with his father, Joseph, who founded the Park-Benziger Import Company in 1933 in New York City. Mike and his siblings worked in the family business, selling and delivering wine throughout the city’s five boroughs. After graduating college in 1973, Mike relocated to Europe with his wife, Mary; the couple worked in vineyards and cellars as they moved from region to region. In 1975, Mike took a cellar position with Stony Ridge Winery in California, where as assistant winemaker he took a giant leap forward in appreciating the craft end of the business,

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