The California Restaurant Foundation’s F.I.T. Day (Force In Training), presented by over 1,500 Volunteers to 3,500 California High School ProStart Students, is the most successful statewide Restaurant Job Readiness Event I have participated in.
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
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
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
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.
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.
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!
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
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.
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
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
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
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.
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.
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!
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
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.
"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.
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.
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!
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
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)
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.
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 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.
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.
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.
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.
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.
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!
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.
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.
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?
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.
Restaurant, Hospitality, Retail Team Members, and Managers, It’s time to disengage from your digital device screens and focus on Guests' and Customers' faces with eye contact. Any Questions?
I was thrilled to be contacted by the co-founder of Clarity Group Global, Jonno White, for this interview, 7 Questions on Leadership. The 7 Questions asked by Jonno took me back to a chance meeting with a ProStart Student I met in Chicago at the National Restaurant Show.
His name is LeBrandon Hickey. He was visiting the NRA Show with his high school Foodservice ProStart Class. I gave him a copy of the One Minute Manager by Ken Blanchard and Spencer Johnson and asked him to read it. I asked him to send me an email after reading it. Working as a Volunteer with several Restaurant Industry leaders like Ron Yudd and Bruce Faber, we would conduct the NRA Show ProStart Orientation for several thousand of these students each year at the NRA Show. I had asked many students to read The One Minute Manager and email me. LeBrandon was the very first student that followed through. We have developed a long-lasting professional relationship that is still active. Mr. Hickey has been successful in his food service career, and I am very proud of him.
Oprah Winfrey: A Leader in Media, Philanthropy, and Empowerment | CIO Women M...CIOWomenMagazine
This person is none other than Oprah Winfrey, a highly influential figure whose impact extends beyond television. This article will delve into the remarkable life and lasting legacy of Oprah. Her story serves as a reminder of the importance of perseverance, compassion, and firm determination.
Senior Project and Engineering Leader Jim Smith.pdfJim Smith
I am a Project and Engineering Leader with extensive experience as a Business Operations Leader, Technical Project Manager, Engineering Manager and Operations Experience for Domestic and International companies such as Electrolux, Carrier, and Deutz. I have developed new products using Stage Gate development/MS Project/JIRA, for the pro-duction of Medical Equipment, Large Commercial Refrigeration Systems, Appliances, HVAC, and Diesel engines.
My experience includes:
Managed customized engineered refrigeration system projects with high voltage power panels from quote to ship, coordinating actions between electrical engineering, mechanical design and application engineering, purchasing, production, test, quality assurance and field installation. Managed projects $25k to $1M per project; 4-8 per month. (Hussmann refrigeration)
Successfully developed the $15-20M yearly corporate capital strategy for manufacturing, with the Executive Team and key stakeholders. Created project scope and specifications, business case, ROI, managed project plans with key personnel for nine consumer product manufacturing and distribution sites; to support the company’s strategic sales plan.
Over 15 years of experience managing and developing cost improvement projects with key Stakeholders, site Manufacturing Engineers, Mechanical Engineers, Maintenance, and facility support personnel to optimize pro-duction operations, safety, EHS, and new product development. (BioLab, Deutz, Caire)
Experience working as a Technical Manager developing new products with chemical engineers and packaging engineers to enhance and reduce the cost of retail products. I have led the activities of multiple engineering groups with diverse backgrounds.
Great experience managing the product development of products which utilize complex electrical controls, high voltage power panels, product testing, and commissioning.
Created project scope, business case, ROI for multiple capital projects to support electrotechnical assembly and CPG goods. Identified project cost, risk, success criteria, and performed equipment qualifications. (Carrier, Electrolux, Biolab, Price, Hussmann)
Created detailed projects plans using MS Project, Gant charts in excel, and updated new product development in Jira for stakeholders and project team members including critical path.
Great knowledge of ISO9001, NFPA, OSHA regulations.
User level knowledge of MRP/SAP, MS Project, Powerpoint, Visio, Mastercontrol, JIRA, Power BI and Tableau.
I appreciate your consideration, and look forward to discussing this role with you, and how I can lead your company’s growth and profitability. I can be contacted via LinkedIn via phone or E Mail.
Jim Smith
678-993-7195
jimsmith30024@gmail.com
"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.
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.
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!
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
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)
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.
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 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.
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.
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.
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.
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.
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!
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.
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.
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?
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.
Restaurant, Hospitality, Retail Team Members, and Managers, It’s time to disengage from your digital device screens and focus on Guests' and Customers' faces with eye contact. Any Questions?
I was thrilled to be contacted by the co-founder of Clarity Group Global, Jonno White, for this interview, 7 Questions on Leadership. The 7 Questions asked by Jonno took me back to a chance meeting with a ProStart Student I met in Chicago at the National Restaurant Show.
His name is LeBrandon Hickey. He was visiting the NRA Show with his high school Foodservice ProStart Class. I gave him a copy of the One Minute Manager by Ken Blanchard and Spencer Johnson and asked him to read it. I asked him to send me an email after reading it. Working as a Volunteer with several Restaurant Industry leaders like Ron Yudd and Bruce Faber, we would conduct the NRA Show ProStart Orientation for several thousand of these students each year at the NRA Show. I had asked many students to read The One Minute Manager and email me. LeBrandon was the very first student that followed through. We have developed a long-lasting professional relationship that is still active. Mr. Hickey has been successful in his food service career, and I am very proud of him.
Oprah Winfrey: A Leader in Media, Philanthropy, and Empowerment | CIO Women M...CIOWomenMagazine
This person is none other than Oprah Winfrey, a highly influential figure whose impact extends beyond television. This article will delve into the remarkable life and lasting legacy of Oprah. Her story serves as a reminder of the importance of perseverance, compassion, and firm determination.
Senior Project and Engineering Leader Jim Smith.pdfJim Smith
I am a Project and Engineering Leader with extensive experience as a Business Operations Leader, Technical Project Manager, Engineering Manager and Operations Experience for Domestic and International companies such as Electrolux, Carrier, and Deutz. I have developed new products using Stage Gate development/MS Project/JIRA, for the pro-duction of Medical Equipment, Large Commercial Refrigeration Systems, Appliances, HVAC, and Diesel engines.
My experience includes:
Managed customized engineered refrigeration system projects with high voltage power panels from quote to ship, coordinating actions between electrical engineering, mechanical design and application engineering, purchasing, production, test, quality assurance and field installation. Managed projects $25k to $1M per project; 4-8 per month. (Hussmann refrigeration)
Successfully developed the $15-20M yearly corporate capital strategy for manufacturing, with the Executive Team and key stakeholders. Created project scope and specifications, business case, ROI, managed project plans with key personnel for nine consumer product manufacturing and distribution sites; to support the company’s strategic sales plan.
Over 15 years of experience managing and developing cost improvement projects with key Stakeholders, site Manufacturing Engineers, Mechanical Engineers, Maintenance, and facility support personnel to optimize pro-duction operations, safety, EHS, and new product development. (BioLab, Deutz, Caire)
Experience working as a Technical Manager developing new products with chemical engineers and packaging engineers to enhance and reduce the cost of retail products. I have led the activities of multiple engineering groups with diverse backgrounds.
Great experience managing the product development of products which utilize complex electrical controls, high voltage power panels, product testing, and commissioning.
Created project scope, business case, ROI for multiple capital projects to support electrotechnical assembly and CPG goods. Identified project cost, risk, success criteria, and performed equipment qualifications. (Carrier, Electrolux, Biolab, Price, Hussmann)
Created detailed projects plans using MS Project, Gant charts in excel, and updated new product development in Jira for stakeholders and project team members including critical path.
Great knowledge of ISO9001, NFPA, OSHA regulations.
User level knowledge of MRP/SAP, MS Project, Powerpoint, Visio, Mastercontrol, JIRA, Power BI and Tableau.
I appreciate your consideration, and look forward to discussing this role with you, and how I can lead your company’s growth and profitability. I can be contacted via LinkedIn via phone or E Mail.
Jim Smith
678-993-7195
jimsmith30024@gmail.com
Artificial intelligence (AI) offers new opportunities to radically reinvent the way we do business. This study explores how CEOs and top decision makers around the world are responding to the transformative potential of AI.
The case study discusses the potential of drone delivery and the challenges that need to be addressed before it becomes widespread.
Key takeaways:
Drone delivery is in its early stages: Amazon's trial in the UK demonstrates the potential for faster deliveries, but it's still limited by regulations and technology.
Regulations are a major hurdle: Safety concerns around drone collisions with airplanes and people have led to restrictions on flight height and location.
Other challenges exist: Who will use drone delivery the most? Is it cost-effective compared to traditional delivery trucks?
Discussion questions:
Managerial challenges: Integrating drones requires planning for new infrastructure, training staff, and navigating regulations. There are also marketing and recruitment considerations specific to this technology.
External forces vary by country: Regulations, consumer acceptance, and infrastructure all differ between countries.
Demographics matter: Younger generations might be more receptive to drone delivery, while older populations might have concerns.
Stakeholders for Amazon: Customers, regulators, aviation authorities, and competitors are all stakeholders. Regulators likely hold the greatest influence as they determine the feasibility of drone delivery.
Leadership Ethics and Change, Purpose to Impact Plan
W.H.Bender Quote 37.pdf
1. The California Restaurant Foundation’s
F.I.T. Day, presented by over 1,500 Volunteers
to 3,500 California High School ProStart
Students, is the most successful statewide
Restaurant Job-Readiness Event I have
participated in.
William H. Bender, FCSI
Founder
W.H. Bender & Associates