W.H.Bender Quote 32.pdf
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To successfully open a new restaurant, the pre-opening phase must address over 300 separate points to plan and execute correctly. Without properly managing all of these points, the chance of operational failure upon opening increases dramatically. Proper pre-opening planning is essential to completing the opening of a new restaurant.
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W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, CaliforniaW.H.Bender Quote 66 - ServPoints Sequence of Service™ should be Identified fo...
W.H.Bender Quote 66 - ServPoints Sequence of Service™ should be Identified fo...William (Bill) H. Bender, FCSI
Specific ServPoints should be tailored for restaurants in all food service segments. Your ServPoints should be the centerpiece of brand delivery training (guest service) and align with your brand position and marketing initiatives, especially in high-labor-cost conditions.
408-784-7371
Foodservice Consulting + Design
W.H.Bender Quote 65 - The Team Member and Guest Experience
The Team Member and Guest Experience - Lead and Take Care of your restaurant team. They are the people closest to and delivering Hospitality to your paying Guests!
Make the call, and we can assist you.
408-784-7371
Foodservice Consulting + Design
W.H.Bender Quote 63 You Must Plan T.O.P Take-Out Packaging
W.H. Bender – Quote 63 You Must Plan T.O.P Take-Out Packaging
It would be best if you planned for T.O.P Take-Out Packaging. The restaurant marketplace has changed dramatically during the past 15 years due to digital technology and the mobile revolution. To increase sales, choose your T.O.P. to align with your Menu and Brand. There are many names:
1. Take-Out
2. To-Go
3. Curbside Take-Away (thank you @Outback)
4. HRM – Home Replacement Meals
5. Delivery
6. Pick up
7. Convenience
W.H.Bender Quote 62 - Always strive to be a Hospitality Service professional
W.H.Bender Quote 62 - Always strive to be a Hospitality Service professionalWilliam (Bill) H. Bender, FCSI
Your voice, smiling, facial expressions, body language, and genuine Hospitality are tightly connected. Always strive to be a Hospitality service professional.
The importance of Smiling is vital in the hospitality industry. People who were or are being raised and educated on digital devices have not had the opportunity to learn and use the necessary and multiple communication skills the way previous generations did. It's a lost art that needs to be presented to the generations that followed the Baby Boomers. These are the generations alive today: Generation X, Generation Y (Millennials), Generation Z, and Generation Alpha.W.H.Bender Quote 61 -Influential restaurant and food service industry network...
W.H.Bender Quote 61 -Influential restaurant and food service industry network...William (Bill) H. Bender, FCSI
Influential restaurant and food service industry networking is a necessity for business success. In this highly digitized world of devices, apps, and platforms, I prefer to pick up my phone, dial, and TALK to a live person. Phone-to-phone and person-to-person may get you to a face-to-face.W.H.Bender Quote 60 - California ProStart is valuable to high school students...
W.H.Bender Quote 60 - California ProStart is valuable to high school students...William (Bill) H. Bender, FCSI
California ProStart is extremely valuable to high school students seeking education for careers in hospitality and food service. Team California was exceptional at the National ProStart Invitational 2024, taking FIRST PLACE for the Management competition, and Culinary took 10th. Congratulations to these California team members!W.H.Bender Quote 59 - The Value of FCSI Professional Membership
Attending the FCSI The Americas 2024 Biennial Conference Camp FCSI 2024 in Austin, TX, actually reinforced my belief of the tremendous value that FCSI professional membership provides. Specific industry education, speaking on a panel, and networking opportunities were paramount.
Foodservice Consultants Society International
Think about joining FCSIta.org
Empfohlen
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, CaliforniaW.H.Bender Quote 66 - ServPoints Sequence of Service™ should be Identified fo...
W.H.Bender Quote 66 - ServPoints Sequence of Service™ should be Identified fo...William (Bill) H. Bender, FCSI
Specific ServPoints should be tailored for restaurants in all food service segments. Your ServPoints should be the centerpiece of brand delivery training (guest service) and align with your brand position and marketing initiatives, especially in high-labor-cost conditions.
408-784-7371
Foodservice Consulting + Design
W.H.Bender Quote 65 - The Team Member and Guest Experience
The Team Member and Guest Experience - Lead and Take Care of your restaurant team. They are the people closest to and delivering Hospitality to your paying Guests!
Make the call, and we can assist you.
408-784-7371
Foodservice Consulting + Design
W.H.Bender Quote 63 You Must Plan T.O.P Take-Out Packaging
W.H. Bender – Quote 63 You Must Plan T.O.P Take-Out Packaging
It would be best if you planned for T.O.P Take-Out Packaging. The restaurant marketplace has changed dramatically during the past 15 years due to digital technology and the mobile revolution. To increase sales, choose your T.O.P. to align with your Menu and Brand. There are many names:
1. Take-Out
2. To-Go
3. Curbside Take-Away (thank you @Outback)
4. HRM – Home Replacement Meals
5. Delivery
6. Pick up
7. Convenience
W.H.Bender Quote 62 - Always strive to be a Hospitality Service professional
W.H.Bender Quote 62 - Always strive to be a Hospitality Service professionalWilliam (Bill) H. Bender, FCSI
Your voice, smiling, facial expressions, body language, and genuine Hospitality are tightly connected. Always strive to be a Hospitality service professional.
The importance of Smiling is vital in the hospitality industry. People who were or are being raised and educated on digital devices have not had the opportunity to learn and use the necessary and multiple communication skills the way previous generations did. It's a lost art that needs to be presented to the generations that followed the Baby Boomers. These are the generations alive today: Generation X, Generation Y (Millennials), Generation Z, and Generation Alpha.W.H.Bender Quote 61 -Influential restaurant and food service industry network...
W.H.Bender Quote 61 -Influential restaurant and food service industry network...William (Bill) H. Bender, FCSI
Influential restaurant and food service industry networking is a necessity for business success. In this highly digitized world of devices, apps, and platforms, I prefer to pick up my phone, dial, and TALK to a live person. Phone-to-phone and person-to-person may get you to a face-to-face.W.H.Bender Quote 60 - California ProStart is valuable to high school students...
W.H.Bender Quote 60 - California ProStart is valuable to high school students...William (Bill) H. Bender, FCSI
California ProStart is extremely valuable to high school students seeking education for careers in hospitality and food service. Team California was exceptional at the National ProStart Invitational 2024, taking FIRST PLACE for the Management competition, and Culinary took 10th. Congratulations to these California team members!W.H.Bender Quote 59 - The Value of FCSI Professional Membership
Attending the FCSI The Americas 2024 Biennial Conference Camp FCSI 2024 in Austin, TX, actually reinforced my belief of the tremendous value that FCSI professional membership provides. Specific industry education, speaking on a panel, and networking opportunities were paramount.
Foodservice Consultants Society International
Think about joining FCSIta.org
W.H.Bender Quote 58 - A Restaurant Manager’s habit of greeting and welcoming ...
W.H.Bender Quote 58 - A Restaurant Manager’s habit of greeting and welcoming ...William (Bill) H. Bender, FCSI
A Restaurant Manager’s habit of greeting and welcoming each arriving Team Member as they start a shift, then saying goodbye and genuinely thanking them at the end of their shift, is always well-received. Never underestimate the value of one-on-one, sincere personal communication with your team. It’s exemplary leadership and helps build a positive company culture. William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. ...
William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. ...William (Bill) H. Bender, FCSI
"If I Would Have Known Then"
Come join our consultant panel as they sit down and tell their stories. Our moderator, Foodservice Consultant magazine editor Michael Jones, will ask the probing and fun questions leading to some serious and some light hearted stories about their career paths from beginnings to today. Learn from their triumphs, mistakes, and life experiences together.
Moderator: Michael Jones
Panelists:
Bill Bender, FCSI
Ben Gregoire, FCSI
Christine Guyott, FCSI RDN
Joe Mora, FCSI
Bill founded W.H. Bender & Associates in 1996, a Restaurant and Foodservice consultancy in San Jose, California. He specializes in Restaurant Operations Best Practices, Emerging Chain Development, ServPoints Sequence of Service Design, Concept Regeneration, Sales Building, and Profitability Performance.
His deep industry knowledge and tight focus on restaurant fundamentals obtain results for clients – high volume independents, start-up concepts, and emerging brands. His client list includes Cheers Boston, The Loop Pizza Grill, Jacksonville, Florida, Green Street Restaurant, Pasadena, and Erik’s DeliCafe, San Jose.
More about Bill:
He has been a Professional Member of the FCSI since 2000 and previously chaired the FCSI Council of Professional Standards.
He is an active member of the California Restaurant Association and emeritus director of the California Restaurant Foundation
He is an NRA Educational Foundation ProStart® Hospitality committee member, delivering orientation and mentoring for one thousand students and teachers yearly at the NRA Show in Chicago.
He was the grand prize winner of the Pepsi-Cola “Name the System” Contest in 1969, winning an Aztec Avenger GT12X Sports Car before he had a driver’s license.W.H.Bender Quote 57 - Guest Experience ServPoints™ Timing
Nothing ruins a guest experience worse than when guests order a starter or appetizer followed by a soup or salad, then the main course is delivered in 2-3 minutes, and guests have just started enjoying the first course. ServPoints timing is Critical to the dining experience.
W.H.Bender Quote 56 - Ideal Guest Experience
We have new clients focus on executing One Guest at a Time Service (or the ideal Guest Experience) when they start defining their ServPoints Sequence of Service™.
It’s powerful and enjoyable to see clients connect the dots!
W.H.Bender Quote 55 - ProActive Management Plan
Every restaurant and food service brand must have a ProActive Management Plan for continual operation improvement and team member training and development.
Have your TEAM go from knowing to doing.
William Bender, FCSI, developed the ProActive Management™ Mindset and Toolbox for restaurant managers and team members to use to end
FOREVER the practice of reactive management. The typical restaurant manager’s
approach, and often their habit of “putting out fires” — situations
and causes of unprepared teams — will keep you from developing your team members and successfully delivering your brand to guests. You only get one opportunity to engage guests and serve them so they will become
loyal brand ambassadors. Contact Bill Bender, FCSI at whb@whbender.com
W.H.Bender Quote 54 - Hand Washing Best Practices
Inspecting your hand-washing stations (back-of-house and front-of-house) and monitoring your team's hand-washing techniques are essential for best practices. Is the station clean? Is water hot with faucets and valves working properly? Is soap dispenser filled, and pumping correctly? Are single-use towels stocked? Are automatic faucets or hand dryers working correctly? Is the trash receptacle in place? The most critical point of personal cleanliness is frequent and thorough hand washing. (Applied Foodservice Sanitation)
W.H.Bender Quote 52 - Unfocused Team Members
Discover a repeating source and cause of disgruntled guests. Unfocused team members are on digital devices or talking between themselves and are blind to guests standing before them waiting to order and purchase.
W.H.Bender Quote 51 - Restaurant Speed of Service
Let’s define Speed of Service. People have pre-determined expectations for service and the experience in a restaurant. When do they get their order of drinks or food? Start with the most time-sensitive:
QSR – 90 seconds to 3 minutes
Fast Casual – 4-5 minutes
Casual Dining – 12-14 minutes
Fine Dining / Destination Restaurant – 30 minutes plus
If more than 4 People are queuing, you are losing Sales.
William H. Bender, FCSI Membership Certificate 2024
William is the founder of W.H. Bender & Associates, a premier Restaurant and Foodservice consultancy that provides Management Advisory Services (MAS). He has provided restaurant operations best practices leadership while working and consulting in all foodservice industry segments. Additionally, Bill serves as a vice president of management to Ken Schwartz, FCSI, the CEO of SSA Foodservice Design + Consulting, Tampa, Florida.
Bill joined Steak and Ale Restaurants and quickly worked through entry-level positions to become the Kitchen Manager of the 19th unit and East Coast training restaurant in Rockville, Maryland. This enabled him to work alongside 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 Kitchen Manager 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 Director of Operations, responsible for multiple units.
Bill returned to consulting with his own firm in 1996. His background in foodservice management provides a unique insight into running a profitable restaurant operation in today’s hyper-competitive marketplace. Using a tight focus on restaurant fundamentals, he obtains results for clients - 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.
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 is a sought-after speaker and presenter of training sessions and strategic planning for organizations and company conferences. He was a speaker for the National Restaurant Association at its Chicago Show and the FCSI World Conference. He has presented training for the California Restaurant Foundation, the California Department of Education - Home Economics Careers and Technology Education Conference, the Professional Culinary Institute, Art Institute, Mission College Hospitality Management, and Howard Community College.
William Bender, FCSI Restaurant Design and 4Walls Marketing
Design and Four Walls Marketing are potent elements of Restaurant Sales Building. Walk in your team’s and guests’ shoes to identify opportunities and space planning to effectively deliver ServPoints™ and brand impressions that capitalize on your facility.
W.H.Bender, FCSI Quote 49
A structured Pre-Shift Briefing shared with the Back-of-House team is as vital as a PSB to the Front-of-House team. It’s a pivotal time to communicate, motivate, and build your team. This management practice improves performance for all food service segments. Be ProActive in executing and leading your flawless shift.
W.H.Bender Quote 48
Every Restaurant Business must use a Weekly Financial Calendar with either 13/4 or 4/4/5 week periods. This calendar format enables weekly comparisons of critical sales and cost data, particularly year-over-year results. This is required to achieve management's best practices.
There are no acceptable excuses for not converting.
W.H.Bender Quote 47
Restaurant Food Quality Table Checkbacks, in any restaurant, is a lost ServPoint™ and essential skill that significantly improves the Guest Experience.
Two Bites, Two Sips, Two Minutes.
ServPoints™ Sequence of Service for Memorable Guest Experiences.
W.H.Bender Quote 46
A quarterly Best Practices Audit and inspection of your restaurant will yield many details for management and team action. Using a 4-Walls approach and interviews with key team members, you will write your action steps and plan for the next three months!
Get Started!
W.H.Bender Quote 45
Are you continuously identifying what your TEAM needs to perform at its best and highest level? What if you asked some of your Top Performers in the back-of-house and front-of-house if they need anything to make their job easier? You might be surprised.
W.H.Bender Quote 44
Winter weather creates hardships for every brand, including guests, purveyors, and team members. Lead your company unit with understanding, compassion, and a ProActive Management™ mindset to support everyone involved with your business.
W.H.Bender, FCSI - Quote
It’s the start of 2024 for your Restaurant's Back-of-House and Front-of-House Teams, Management Team, and Entire Facility, including the Interior Setting, Food Service Equipment and systems, AND Guests. We KNOW your Brand’s Strategic Menu, Guest Service Improvement, Training, and Marketing plans are in place now. A Question? How did the first week go?
Merry Christmas and Happy New Year 2024.pdf
Merry Christmas and a Happy New Year 2024! We Wish All A Happy, Healthy, and Safe Holiday. See You in 2024! @ssafsd #myfcsi
W.H.Bender Quote 42
During Christmas week, stress levels increase dramatically for Team Members and Guests. Managers and Shift Leaders should display understanding to reinforce ServPoints and show confidence in their team.
W.H.Bender Quote 41
Employees in restaurants, hospitality, retail, and managers should stop looking at their digital devices and make eye contact with guests and customers instead. They need to focus on interacting with people in person rather than through screens. Any questions about this need to disengage from devices and engage with people instead?
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W.H.Bender Quote 58 - A Restaurant Manager’s habit of greeting and welcoming ...
W.H.Bender Quote 58 - A Restaurant Manager’s habit of greeting and welcoming ...William (Bill) H. Bender, FCSI
A Restaurant Manager’s habit of greeting and welcoming each arriving Team Member as they start a shift, then saying goodbye and genuinely thanking them at the end of their shift, is always well-received. Never underestimate the value of one-on-one, sincere personal communication with your team. It’s exemplary leadership and helps build a positive company culture. William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. ...
William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. ...William (Bill) H. Bender, FCSI
"If I Would Have Known Then"
Come join our consultant panel as they sit down and tell their stories. Our moderator, Foodservice Consultant magazine editor Michael Jones, will ask the probing and fun questions leading to some serious and some light hearted stories about their career paths from beginnings to today. Learn from their triumphs, mistakes, and life experiences together.
Moderator: Michael Jones
Panelists:
Bill Bender, FCSI
Ben Gregoire, FCSI
Christine Guyott, FCSI RDN
Joe Mora, FCSI
Bill founded W.H. Bender & Associates in 1996, a Restaurant and Foodservice consultancy in San Jose, California. He specializes in Restaurant Operations Best Practices, Emerging Chain Development, ServPoints Sequence of Service Design, Concept Regeneration, Sales Building, and Profitability Performance.
His deep industry knowledge and tight focus on restaurant fundamentals obtain results for clients – high volume independents, start-up concepts, and emerging brands. His client list includes Cheers Boston, The Loop Pizza Grill, Jacksonville, Florida, Green Street Restaurant, Pasadena, and Erik’s DeliCafe, San Jose.
More about Bill:
He has been a Professional Member of the FCSI since 2000 and previously chaired the FCSI Council of Professional Standards.
He is an active member of the California Restaurant Association and emeritus director of the California Restaurant Foundation
He is an NRA Educational Foundation ProStart® Hospitality committee member, delivering orientation and mentoring for one thousand students and teachers yearly at the NRA Show in Chicago.
He was the grand prize winner of the Pepsi-Cola “Name the System” Contest in 1969, winning an Aztec Avenger GT12X Sports Car before he had a driver’s license.W.H.Bender Quote 57 - Guest Experience ServPoints™ Timing
Nothing ruins a guest experience worse than when guests order a starter or appetizer followed by a soup or salad, then the main course is delivered in 2-3 minutes, and guests have just started enjoying the first course. ServPoints timing is Critical to the dining experience.
W.H.Bender Quote 56 - Ideal Guest Experience
We have new clients focus on executing One Guest at a Time Service (or the ideal Guest Experience) when they start defining their ServPoints Sequence of Service™.
It’s powerful and enjoyable to see clients connect the dots!
W.H.Bender Quote 55 - ProActive Management Plan
Every restaurant and food service brand must have a ProActive Management Plan for continual operation improvement and team member training and development.
Have your TEAM go from knowing to doing.
William Bender, FCSI, developed the ProActive Management™ Mindset and Toolbox for restaurant managers and team members to use to end
FOREVER the practice of reactive management. The typical restaurant manager’s
approach, and often their habit of “putting out fires” — situations
and causes of unprepared teams — will keep you from developing your team members and successfully delivering your brand to guests. You only get one opportunity to engage guests and serve them so they will become
loyal brand ambassadors. Contact Bill Bender, FCSI at whb@whbender.com
W.H.Bender Quote 54 - Hand Washing Best Practices
Inspecting your hand-washing stations (back-of-house and front-of-house) and monitoring your team's hand-washing techniques are essential for best practices. Is the station clean? Is water hot with faucets and valves working properly? Is soap dispenser filled, and pumping correctly? Are single-use towels stocked? Are automatic faucets or hand dryers working correctly? Is the trash receptacle in place? The most critical point of personal cleanliness is frequent and thorough hand washing. (Applied Foodservice Sanitation)
W.H.Bender Quote 52 - Unfocused Team Members
Discover a repeating source and cause of disgruntled guests. Unfocused team members are on digital devices or talking between themselves and are blind to guests standing before them waiting to order and purchase.
W.H.Bender Quote 51 - Restaurant Speed of Service
Let’s define Speed of Service. People have pre-determined expectations for service and the experience in a restaurant. When do they get their order of drinks or food? Start with the most time-sensitive:
QSR – 90 seconds to 3 minutes
Fast Casual – 4-5 minutes
Casual Dining – 12-14 minutes
Fine Dining / Destination Restaurant – 30 minutes plus
If more than 4 People are queuing, you are losing Sales.
William H. Bender, FCSI Membership Certificate 2024
William is the founder of W.H. Bender & Associates, a premier Restaurant and Foodservice consultancy that provides Management Advisory Services (MAS). He has provided restaurant operations best practices leadership while working and consulting in all foodservice industry segments. Additionally, Bill serves as a vice president of management to Ken Schwartz, FCSI, the CEO of SSA Foodservice Design + Consulting, Tampa, Florida.
Bill joined Steak and Ale Restaurants and quickly worked through entry-level positions to become the Kitchen Manager of the 19th unit and East Coast training restaurant in Rockville, Maryland. This enabled him to work alongside 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 Kitchen Manager 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 Director of Operations, responsible for multiple units.
Bill returned to consulting with his own firm in 1996. His background in foodservice management provides a unique insight into running a profitable restaurant operation in today’s hyper-competitive marketplace. Using a tight focus on restaurant fundamentals, he obtains results for clients - 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.
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 is a sought-after speaker and presenter of training sessions and strategic planning for organizations and company conferences. He was a speaker for the National Restaurant Association at its Chicago Show and the FCSI World Conference. He has presented training for the California Restaurant Foundation, the California Department of Education - Home Economics Careers and Technology Education Conference, the Professional Culinary Institute, Art Institute, Mission College Hospitality Management, and Howard Community College.
William Bender, FCSI Restaurant Design and 4Walls Marketing
Design and Four Walls Marketing are potent elements of Restaurant Sales Building. Walk in your team’s and guests’ shoes to identify opportunities and space planning to effectively deliver ServPoints™ and brand impressions that capitalize on your facility.
W.H.Bender, FCSI Quote 49
A structured Pre-Shift Briefing shared with the Back-of-House team is as vital as a PSB to the Front-of-House team. It’s a pivotal time to communicate, motivate, and build your team. This management practice improves performance for all food service segments. Be ProActive in executing and leading your flawless shift.
W.H.Bender Quote 48
Every Restaurant Business must use a Weekly Financial Calendar with either 13/4 or 4/4/5 week periods. This calendar format enables weekly comparisons of critical sales and cost data, particularly year-over-year results. This is required to achieve management's best practices.
There are no acceptable excuses for not converting.
W.H.Bender Quote 47
Restaurant Food Quality Table Checkbacks, in any restaurant, is a lost ServPoint™ and essential skill that significantly improves the Guest Experience.
Two Bites, Two Sips, Two Minutes.
ServPoints™ Sequence of Service for Memorable Guest Experiences.
W.H.Bender Quote 46
A quarterly Best Practices Audit and inspection of your restaurant will yield many details for management and team action. Using a 4-Walls approach and interviews with key team members, you will write your action steps and plan for the next three months!
Get Started!
W.H.Bender Quote 45
Are you continuously identifying what your TEAM needs to perform at its best and highest level? What if you asked some of your Top Performers in the back-of-house and front-of-house if they need anything to make their job easier? You might be surprised.
W.H.Bender Quote 44
Winter weather creates hardships for every brand, including guests, purveyors, and team members. Lead your company unit with understanding, compassion, and a ProActive Management™ mindset to support everyone involved with your business.
W.H.Bender, FCSI - Quote
It’s the start of 2024 for your Restaurant's Back-of-House and Front-of-House Teams, Management Team, and Entire Facility, including the Interior Setting, Food Service Equipment and systems, AND Guests. We KNOW your Brand’s Strategic Menu, Guest Service Improvement, Training, and Marketing plans are in place now. A Question? How did the first week go?
Merry Christmas and Happy New Year 2024.pdf
Merry Christmas and a Happy New Year 2024! We Wish All A Happy, Healthy, and Safe Holiday. See You in 2024! @ssafsd #myfcsi
W.H.Bender Quote 42
During Christmas week, stress levels increase dramatically for Team Members and Guests. Managers and Shift Leaders should display understanding to reinforce ServPoints and show confidence in their team.
W.H.Bender Quote 41
Employees in restaurants, hospitality, retail, and managers should stop looking at their digital devices and make eye contact with guests and customers instead. They need to focus on interacting with people in person rather than through screens. Any questions about this need to disengage from devices and engage with people instead?
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W.H.Bender Quote 58 - A Restaurant Manager’s habit of greeting and welcoming ...
William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. ...
William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. ...
W.H.Bender Quote 57 - Guest Experience ServPoints™ Timing
W.H.Bender Quote 57 - Guest Experience ServPoints™ Timing
William H. Bender, FCSI Membership Certificate 2024
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Navigating the world of forex trading can be challenging, especially for beginners. To help you make an informed decision, we have comprehensively compared the best forex brokers in India for 2024. This article, reviewed by Top Forex Brokers Review, will cover featured award winners, the best forex brokers, featured offers, the best copy trading platforms, the best forex brokers for beginners, the best MetaTrader brokers, and recently updated reviews. We will focus on FP Markets, Black Bull, EightCap, IC Markets, and Octa.
The 10 Most Influential Leaders Guiding Corporate Evolution, 2024.pdf
In the recent edition, The 10 Most Influential Leaders Guiding Corporate Evolution, 2024, The Silicon Leaders magazine gladly features Dejan Štancer, President of the Global Chamber of Business Leaders (GCBL), along with other leaders.
Part 2 Deep Dive: Navigating the 2024 Slowdown
Introduction
The global retail industry has weathered numerous storms, with the financial crisis of 2008 serving as a poignant reminder of the sector's resilience and adaptability. However, as we navigate the complex landscape of 2024, retailers face a unique set of challenges that demand innovative strategies and a fundamental shift in mindset. This white paper contrasts the impact of the 2008 recession on the retail sector with the current headwinds retailers are grappling with, while offering a comprehensive roadmap for success in this new paradigm.
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