W.H.Bender Quote 35
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Why I belong: to maintain membership, all Professional Members of the Foodservice Consultants Society International (FCSI) must meet stringent membership guidelines and abide by the FCSI Code of Ethics and Professional Conduct and the FCSI Continuing Professional Growth Program.
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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
Recommended
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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William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. ...
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一比一原版(QMUE毕业证书)英国爱丁堡玛格丽特女王大学毕业证文凭如何办理
永久可查学历认证【微信：A575476】【(QMUE毕业证书)英国爱丁堡玛格丽特女王大学毕业证成绩单Offer】【微信：A575476】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：A575476】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：A575476】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
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