1. ROBERT BENSON
The Salesmanship of
Your Recipe for success
bobbenson260@yahoo.com
“Bob brings 25 years of
restaurant experience to The
Venue Menu, including opening
venues on both coasts. He has
a great understanding of client
needs, and loves working with
our venues to insure their suc-
cess. Bob’s goal is to expand TVM
to new areas, including North /
South Park, and Uptown areas,
adding new membership clients
and expanding readership.”
- Evan Himfar,
Owner/ Publisher of TVM
Sales, Purchasing and Hospitality Experience in
San Diego : Orange County : Los Angeles & Long Beach County : New York City : The Hamptons
Rhode Island : Boston : Oahu : Maui : Santa Cruz : San Francisco

2. Biography:
I grew up in New York City starting work at a very young age in our family’s
70+ year old French restaurants on the Upper East Side in Manhattan. At
this young, impressionable age I learned the power of a dedicated work ethic
and was exposed to a business from the owners’ perspective, while being
engaged in multi-decision making roles. I was exposed to a diverse array of
cultural personalities, celebrities, and was in a position where I had to learn
conversational French as well as a little bit of Spanish to get along with the
team.
After spending 4 years at Xavier Military High School on the Lower West
Side of Manhattan I went to the University of Rhode Island for Ocean
Engineering. After 3 years of scholastic endeavors, I realized my calling
in life at that time would be fulfilled in the corporate kitchens of some of
the finest restaurants in the United States of America. After Completing
my Culinary and Foodservice Management degrees at Johnson and Wales
University in Providence Rhode Island, I packed my bags and moved to San
Diego to open a restaurant for Ken Irvine on Coronado.
After rapidly advancing my culinary expertise moving up the coast to work
in Laguna Beach, Hawaii, and back home to New York City I realized my
home was always going to be in California. I gave Northern California a shot
in Santa Cruz to return to work with my mentor from back East and whom
I worked with in Hawaii. After 3 years in Northern California it was time
to make myself home again in sunny San Diego. After a Brief stint in a few
kitchens I found myself in a lead sales role for Dining Out Magazine.
I have been employed as a Marketing and Advertising Sales Director in
San Diego for the last 4 years. I have been actively involved in hospitality
food and beverage sales, advertising sales,and as a hospitality purchaser and
chef for the greater part of my career. I have also taken on the role of food
reviewer at the Venue Menu for the last year as well as have been integral in
the development of media kits and online digital e-commerce. One of my
greatest achievements was in growing significant market share within our
industry as exemplified in my resume.
I am an outward and dedicated business development professional with over
20 years of industry experience working on both coasts of the United States
as well as the South Pacific. With a history of progressive team building and
client relationships, I have always been able to hit and exceed the numbers
presented to me in previous job environments. I bring an aggressive East
Coast business demeanor to any sales role in a diversity of situations.

3. Bob Benson Works for Sales Manager’s:
Our product speaks for itself – top restaurants, bars, casinos, spas and other retail
outlets have trusted me for years to showcase their establishments and put this
representation in the hands of people most likely to use the resources of print and
digital media advertising consistently over time.
The Ingredients
Selectivity: Not just ANY business belongs in Bob’s client base. The association
of a business is exclusive and invaluable. The relationship Bob has with his clients
is an asset to any organization, as his reputation exhibits a commitment to sales
excellence.
Quality: Bob’s commitment to any situation is about quality and excellence. I
cut no corners on any aspect of the business model – Whether it is negotiating a
campaign that is financially achievable, or working with a business model for the
long term, I will always make myself available to exceed the expectations
Simplicity: When you purchase a page in the San Diego Reader with Bob you are
purchasing space, not clutter. You are engaging in a relationship with a personal
media consultant who will work tirelessly to find an advertising solution that
works. Bob’s years of working with marketing teams and designers will help you
expeditiously customize your own personalized page–a place for you to highlight
what it is about your business that makes it most worth visiting.
Integrity: My level of commitment to the core values and business model of any
organization goes without wavering. My loyalty and respect to my superiors and
peers is a principal I pride myself on. These same values transcribe to my clients
and are a major factor in what has allowed me to harness many of the successful
long-term business relations I have enjoyed throughout my career.
Preparation: Attention to detail every time. Researching, organizing and
engaging a potential new client with a proposal and solution that make sense – and
most notably will generate real ROI.
The San Diego Reader offers advertisers an exceptional means of added value. A
beautiful, comprehensive site that includes key word searches, full menus, event
calendars, web-exclusive editorial, specific linkups with your personal website and
opportunities for banner ads. I have sales experience on all of these fronts selling
from high-end clients to mom and pops.
Online Media Presence:
www.venuemenu.com
www.diningoutonline.com/sd
http://www.linkedin.com/pub/robert-benson/a/8b2/880
OB Noodles Food
Review Sample:
“We went for a Bowl of the OB
Special. It was an extra large bowl
with rare steak, well done steak, bris-
ket, flank and tripe. All in the same
bowls with the noodles and garnishes
mentioned above. We squeezed a
little Hoisen and Siraccia sauce into
the bowl and went to work. Deli-
cious to the last bite this noodle soup
was party going on in the bowl. The
combinations of flavors and the in-
gredients could not have been better
combined. All of that for $7.25.
Between the “Happy Hour” beer and
Sake specials, the live sports, the hip
music and the great food there is a
good time for anyone to be had here
vegetarians and carnivores alike.
Conveniently located on the cross
streets of Cable and Voltaire, there
is plenty of street parking and it is
an easy walk from Newport Ave or
2 minutes drive off of the 8, Sunset
Cliffs or Midway Blvd. My advice
is to crawl up to the bar and ask Jose
or Steve what is drinking good today,
and then order a packed smoking
bowl. Of Pho!!!! “