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

State
California
Title
Founder and Principal
Company
W.H. Bender & Associates
Website
http://www.whbender.com
Twitter Handle
@WmBender
What best describes my company
Non-Operator
Interests
Consulting, Finding Investors, Franchising, Investing, Networking, Finding new clients
Personal Quote
There is always time to do it SMART.
Biography
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
40

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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

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…

Continue

Posted on January 13, 2011 at 4:58pm

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

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

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Posted on January 6, 2011 at 3:00pm

HOW A SAN FRANCISCO HOTEL BRAND FAILED TO DELIVER

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.…

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Posted on January 5, 2011 at 3:00pm

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

Begin 2011 With A Focus On Education & Training



Make A Commitment To Training In 2011…
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Posted on December 2, 2010 at 8:00pm

Lunch from Louisiana Territory Truck in Santa Clara

The email came from www.psrt.com 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…
Continue

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

 
 
 

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