Michael Fors

What it really takes to turn a homemade prototype into a patented product

From sketching ideas inspired by ocean waves to working with a local metal shop, Michael walks through the gritty reality of prototyping, refining, and eventually securing a patent. He shares lessons on persistence, testing, and timing that apply to anyone navigating the uncertain road from concept to launch.

How a Thursday wine night tradition sparked a new way to honor wine and community

Michael shares stories from more than two decades of weekly wine nights-gatherings that sometimes drew a handful of friends and other times filled his yard with fifty people, guitars, and food. He explains how those evenings, rooted in tradition and connection, inspired him to rethink decanting so that everyone at the table could enjoy wine at its best. The conversation explores how innovation can grow out of community rituals and why honoring tradition often leads to the most meaningful new ideas.

Why Restaurants Need to Rethink Decanting for Today’s Guests

In a packed dining room, the classic ritual of decanting often clashes with reality-servers juggle tight tables, guests don’t want to wait, and sommeliers are left choosing between speed and ceremony. Michael has spent years talking with sommeliers about this tension and designing ways to resolve it. He shows how reimagining the decanting process can make service smoother while keeping the sense of theatre that guests remember. By making overlooked bottles shine and creating moments of connection at the table, he reframes decanting not as a tradition to be abandoned but as an experience that can evolve with modern hospitality.