William H. Bender
  • Male
  • San Jose, California
  • United States
  • W.H. Bender & Associates
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William H. Bender's Page

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


Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -More


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National News

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

Restaurant Sales Bounced Back in March

Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.

McAlister's Deli Signs Franchise Agreement to Expand to Cleveland

McAlister's Deli announced it has signed a development agreement with an experienced multi-unit operator to develop three restaurants in the Cleveland, Ohio, area - the brand's first locations in the market.

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.


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: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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