William H. Bender
  • Male
  • San Jose, California
  • United States
  • W.H. Bender & Associates
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Profile Information

Founder and Principal
W.H. Bender & Associates
Twitter Handle
What best describes my company
Consulting, Finding Investors, Franchising, Investing, Networking, Finding new clients
Personal Quote
There is always time to do it SMART.
William is the founder and principal of W.H. Bender & Associates, a premier Restaurant and Foodservice consultancy that provides Management Advisory Services (MAS). He is the co-host of Rock My Restaurant on Foodable WebTV. He has spent his career providing restaurant operations best practices leadership while working and consulting in all segments of the foodservice industry.

Bill joined Steak and Ale Restaurants and quickly worked through entry-level positions to become the Kitchen Manager of the 19th unit in Rockville, Maryland that was the east coast Training Restaurant. This enabled him to work along side many of today’s industry leaders as the Steak and Ale Casual Dining brand skyrocketed under the leadership of Norman Brinker and Vice President of Operations Carl Hays. He served on the new store opening team for the region before being transferred to the high volume Gulf Freeway unit in Houston, Texas where he served as KM and Bar Manager.

He was then recruited to open T.D. Hays Steak House in San Diego. This team formed Oceans 8 Inc. and opened Steak, Seafood and Entertainment concepts at four separate locations during the next twelve years. Bill was promoted to General Manager and then became Director of Operations, responsible for multiple units.

William joined consulting firm Results in Management, as a Director and opened his own office in San Jose. Client Upscale Food Outlets/Monterey Pasta Company recruited him in 1993 to become the Vice President of Operations for their fast-casual start up concept. He was a member of CEO Lance Mortensen’s executive team that successfully completed the Initial Public Offering (PSTA) raising over twelve million dollars for the company. The company opened 42 restaurants in 24 months.

Bill returned to consulting with his own firm in 1996. His background in foodservice management provide a unique insight to running a profitable restaurant operation in today’s hyper-competitive marketplace. His tight focus on restaurant fundamentals obtain results for client’s - high volume independents, regional and national chains and start-up concepts. He has written and produced proprietary training systems/processes - FutureView™ Strategic Planning, ServPoints Sequence of Service™ and ProActive Management™ for clients and has implemented these systems at the unit and company level. Bill’s creative force, communication style and sense of humor, provide lasting results when training and motivating teams.

He has consulted with numerous institutions in a variety of segments throughout the industry. They include: Famous Dave’s, Cheers Boston, Laramar Group, The Loop Pizza Grill, Jumburrito, Dai Bai Dang, B.D.’s Mongolian Barbeque, Erik’s Deli Café, Host Marriott, Century Theatres, Cattlemens, Hennessy’s Taverns, Moss Beach Distillery, Takara Japanese Restaurants and a host of others.

Bill is a sought after speaker and presenter of training sessions and strategic planning for organizations and company conferences/retreats. He was an FCSI speaker for the National Restaurant Association at its 2011 and 2009 Chicago Show and the 2010 and 2012 FCSI Worldwide Conferences. He has presented training for the California Restaurant Association Education Foundation, the California Department of Education - Home Economics Careers and Technology Education Conference, Professional Culinary Institute, Art Institute, Mission College Hospitality Management and Howard Community College.

Bill has been a Professional Member of the Foodservice Consultants Society International (FCSI) since 2001. This organization, which has stringent membership requirements, is an international society, which promotes professionalism in foodservice and hospitality consulting. He has served as a member and chair of FCSI-The Americas Council of Professional Standards.

He is an active member of the National Restaurant Association, California Restaurant Association. Bill is now serving as a member of the Board of Directors of the California Restaurant Association Educational Foundation.

Bill lives in San Jose, California with his wife Pamela.
Years in the Industry

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At 8:20pm on January 13, 2011, Bob Fiddler said…
I'm not a native. But I've learned to love it here. Go Ravens!

William H. Bender's Blog

Foodservice Forecast for 2011 and the Future for Energy Efficiency

Posted on January 13, 2011 at 4:58pm 0 Comments

I strongly urge all restaurant and foodservice operators to attend this valuable seminar. It may have a dramatic impact on your restaurant operation and also your profitability. Both speakers are excellent!

The Food Service Technology Center will be presenting…


Train service team to Sell Out vs. Run Out. It’s a matter of guest perception.

Posted on January 6, 2011 at 3:00pm 0 Comments

This is one of my favorite Trade Secrets from restaurant industry expert and speaker Bill Main. It highlights fundamentals for controlling costs, executing your…



Posted on January 5, 2011 at 3:00pm 0 Comments

The trust and loyalty of a user to a hotel or restaurant brand is fleeting and can be erased in one visit when marketing builds guest expectations that cannot be delivered. A celebration becomes the saga of Room #1021.…


Top Five Books for Restaurant Management Training & PerformanceScope Inc. Introduction

Posted on December 2, 2010 at 8:00pm 0 Comments

Begin 2011 With A Focus On Education & Training

Make A Commitment To Training In 2011…

Lunch from Louisiana Territory Truck in Santa Clara

Posted on December 1, 2010 at 4:03pm 1 Comment

The email came from and read: 2 for 1 Today! The location was less than two miles from our HQ. I love the flavors of Louisiana Cooking especially since my wife Pamela is from Lake Charles, LA and is very serious about Louisiana food.

Getting to the LTT location would be quick. I made it there and back in 15 minutes. The LTT looked clean and the two cooks were in uniforms - good. The seller was friendly and confirmed it was 2…




Social Wine Club for Craft Wineries


Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More


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National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.


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.


TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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