William H. Bender's Page

ZIP code

95050-3926

Title

Founder and Principal

Company

W.H. Bender & Associates

Website

http://www.whbender.com

Email

whb@whbender.com

Restaurant Segment

Not Applicable

I work at the unit level and my role is

Not Applicable

I work at the corporate level and my functional area is

Operations

I work for the foodservice industry and my profession is

Consultant

Interests

Consulting, Finding Investors, Franchising, Investing, Networking

Other Interests

CRAEF ProStart competition

Personal Quote

There is always time to do it SMART.

Biography

William H. Bender, FCSI
William is the principal of W.H. Bender & Associates, a premier Restaurant and Foodservice consultancy based in Santa Clara, California. He has spent his entire career providing leadership while working and consulting in all segments of the foodservice industry. His firm provides Management Advisory Services and specializes in Operations Best Practices, Management Training & Development, Sequence of Service Design & Training, Emerging Chain Development, and Profitability Performance serving a wide variety of clients nationally.

From concept launch to multi-unit expansion, from brand development to tactical exit strategies, William’s extensive background in foodservice operations and management give him a unique insight to running a profitable restaurant operation in today’s hyper-competitive marketplace.

Bill’s expansive industry knowledge and tight focus on restaurant fundamentals obtain results for client’s - high volume independents, regional and national chains and start-up concepts. He has created, written and produced proprietary training systems/processes- FutureView™ Strategic Planning, ProActive Management™ and ServPoints Sequence of Service™ 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 Gen X, Y and Millennial’s (iGen).

After working for his parents at their family Inn located in Western Massachusetts starting in 1967, Bill joined Steak and Ale/Jolly Ox restaurants in 1971, as the company expanded to Rockville, Maryland. He was hired by General Manager Allen Bailiff and had the opportunity to work for Area Supervisor Carl R. Hays (later promoted to Vice President of Operations) and Manager Tom D. Hays, as they operated one of the best performing units in the unique company culture orchestrated by industry legend Norman Brinker.

Jolly Ox #2113 Rockville, was the management-training center for the east coast. Working at this high profile unit enabled Bill to meet and work with many of today’s industry leaders. Bill quickly worked through entry-level positions to become a kitchen manager and a bar manager at the high volume Gulf Freeway Steak and Ale in Houston, TX, during his four year tenure. Bill was also a member of the Steak and Ale training team that opened new units as Steak and Ale pioneered the casual-dining segment of the industry.

Bill’s wide-ranging experience in the hospitality industry include positions as: General Manager, Project Manager, Director of Operations, Regional Director, Operating Partner, Vice President of Operations, Vice President of Training & Development, Restaurant Consultant, and Business Owner. He has directed the operational growth and expansion of a then publicly traded casual restaurant chain.

He has worked and consulted with numerous institutions in a variety of segments throughout the industry. They include: Cheers Boston, The Loop Pizza Grill, City Wok, Host Marriott, Century Theatres, Jumburrito, Dai Bai Dang, Cattlemens, Hennessy’s Taverns, Presidio Social Club, Erik’s Deli Café, B.D.’s Mongolian Barbeque, Memphis Blues Barb-B-Q, 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 2009 Chicago Show. He served as a member of the NRAEF ProStart® High School Hospitality committee, that provided the orientation and industry mentoring for one thousand students and teachers during the show.

He presented ServPoints and Guest Service Measurement with Mark Netsch at the 2010 FCSI World Wide Conference in Minneapolis. He has presented training for the California Restaurant Association Education Foundation, the California Department of Education - Home Economics Careers and Technology Education Conference and the Professional Culinary Institute.

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 is an active member of the National Restaurant Association, California Restaurant Association and the Canadian Restaurant and Foodservice Association. Bill is now serving a three-year term 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

35 Plus