際際滷shows by User: WilliamBender / http://www.slideshare.net/images/logo.gif 際際滷shows by User: WilliamBender / Tue, 26 Nov 2024 23:13:57 GMT 際際滷Share feed for 際際滷shows by User: WilliamBender Wishing All a Very Happy Thanksgiving!.pdf /slideshow/wishing-all-a-very-happy-thanksgiving-pdf/273626841 wishingallaveryhappythanksgiving-241126231357-8598f900
Wishing All a Very Happy Thanksgiving!]]>
Wishing All a Very Happy Thanksgiving!]]> Tue, 26 Nov 2024 23:13:57 GMT /slideshow/wishing-all-a-very-happy-thanksgiving-pdf/273626841 WilliamBender@slideshare.net(WilliamBender) Wishing All a Very Happy Thanksgiving!.pdf WilliamBender Wishing All a Very Happy Thanksgiving! <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/wishingallaveryhappythanksgiving-241126231357-8598f900-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Wishing All a Very Happy Thanksgiving!
Wishing All a Very Happy Thanksgiving!.pdf from William (Bill) H. Bender, FCSI
]]> 5 0 https://cdn.slidesharecdn.com/ss_thumbnails/wishingallaveryhappythanksgiving-241126231357-8598f900-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. Bender & Associates in 1996, a Restaurant and Foodservice consultancy in San Jose, California /slideshow/william-h-bender-fcsi-session-if-i-would-have-known-then-bill-founded-w-h-bender-associates-in-1996-a-restaurant-and-foodservice-consultancy-in-san-jose-california-pdf/272039292 williamh-240926150034-4405b03a
"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 probing and fun questions that will lead 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 food service 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, including highvolume independents, start-up concepts, and emerging brands. His client list includes Cheers Boston, The Loop Pizza Grill, Jacksonville, Florida, Green Street Restaurant, Pasadena, and Eriks 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速 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 drivers license. ]]>
"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 probing and fun questions that will lead 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 food service 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, including highvolume independents, start-up concepts, and emerging brands. His client list includes Cheers Boston, The Loop Pizza Grill, Jacksonville, Florida, Green Street Restaurant, Pasadena, and Eriks 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速 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 drivers license. ]]> Thu, 26 Sep 2024 15:00:34 GMT /slideshow/william-h-bender-fcsi-session-if-i-would-have-known-then-bill-founded-w-h-bender-associates-in-1996-a-restaurant-and-foodservice-consultancy-in-san-jose-california-pdf/272039292 WilliamBender@slideshare.net(WilliamBender) William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. Bender & Associates in 1996, a Restaurant and Foodservice consultancy in San Jose, California WilliamBender "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 probing and fun questions that will lead 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 food service 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, including highvolume independents, start-up concepts, and emerging brands. His client list includes Cheers Boston, The Loop Pizza Grill, Jacksonville, Florida, Green Street Restaurant, Pasadena, and Eriks 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速 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 drivers license. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/williamh-240926150034-4405b03a-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> &quot;If I Would Have Known Then&quot; Come join our consultant panel as they sit down and tell their stories. Our moderator, Foodservice Consultant magazine editor Michael Jones, will ask probing and fun questions that will lead 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 &amp; Associates in 1996, a Restaurant and food service 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, including highvolume independents, start-up concepts, and emerging brands. His client list includes Cheers Boston, The Loop Pizza Grill, Jacksonville, Florida, Green Street Restaurant, Pasadena, and Eriks 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速 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 drivers license.
William H. Bender, FCSI Session If I Would Have Known Then Bill founded W.H. Bender & Associates in 1996, a Restaurant and Foodservice consultancy in San Jose, California from William (Bill) H. Bender, FCSI
]]> 36 0 https://cdn.slidesharecdn.com/ss_thumbnails/williamh-240926150034-4405b03a-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 71 - Don't Miss Guest Experience and Sales Building Opportunities /slideshow/w-h-bender-quote-71-don-t-miss-guest-experience-and-sales-building-opportunities/271680853 w-240909201905-a305ad14
W.H. Bender Quote 71 09/09/24 Dont Miss Guest Experience and Sales Building Opportunities We tried a Restaurant Brand for the First Time on Saturday. The Service Team missed many ServPoints: 1. We were not Welcomed on Arrival. 2. We were not asked if we had dined there before. 3. The Service Associate provided no recommendations on menu choices. 4. We were not offered instructions on how the restaurant mechanics worked. 5. There was no table visit or thank you as we left. Giant Misses for Creating Guest Loyalty! The ServPoints Sequence of Service is the Architecture for Delivering Your Hospitality Brand to Guests.]]>
W.H. Bender Quote 71 09/09/24 Dont Miss Guest Experience and Sales Building Opportunities We tried a Restaurant Brand for the First Time on Saturday. The Service Team missed many ServPoints: 1. We were not Welcomed on Arrival. 2. We were not asked if we had dined there before. 3. The Service Associate provided no recommendations on menu choices. 4. We were not offered instructions on how the restaurant mechanics worked. 5. There was no table visit or thank you as we left. Giant Misses for Creating Guest Loyalty! The ServPoints Sequence of Service is the Architecture for Delivering Your Hospitality Brand to Guests.]]> Mon, 09 Sep 2024 20:19:05 GMT /slideshow/w-h-bender-quote-71-don-t-miss-guest-experience-and-sales-building-opportunities/271680853 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 71 - Don't Miss Guest Experience and Sales Building Opportunities WilliamBender W.H. Bender Quote 71 09/09/24 Dont Miss Guest Experience and Sales Building Opportunities We tried a Restaurant Brand for the First Time on Saturday. The Service Team missed many ServPoints: 1. We were not Welcomed on Arrival. 2. We were not asked if we had dined there before. 3. The Service Associate provided no recommendations on menu choices. 4. We were not offered instructions on how the restaurant mechanics worked. 5. There was no table visit or thank you as we left. Giant Misses for Creating Guest Loyalty! The ServPoints Sequence of Service is the Architecture for Delivering Your Hospitality Brand to Guests. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240909201905-a305ad14-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> W.H. Bender Quote 71 09/09/24 Dont Miss Guest Experience and Sales Building Opportunities We tried a Restaurant Brand for the First Time on Saturday. The Service Team missed many ServPoints: 1. We were not Welcomed on Arrival. 2. We were not asked if we had dined there before. 3. The Service Associate provided no recommendations on menu choices. 4. We were not offered instructions on how the restaurant mechanics worked. 5. There was no table visit or thank you as we left. Giant Misses for Creating Guest Loyalty! The ServPoints Sequence of Service is the Architecture for Delivering Your Hospitality Brand to Guests.
W.H.Bender Quote 71 - Don't Miss Guest Experience and Sales Building Opportunities from William (Bill) H. Bender, FCSI
]]> 56 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240909201905-a305ad14-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H. Bender Quote 70 Delivering Brand via the Guest Experience /slideshow/w-h-bender-quote-70-delivering-brand-via-the-guest-experience/271211020 w-240822045040-8a144eb0
W.H. Bender Quote 70 Delivering Brand via the Guest Experience A Restaurants Sequence of Service and its ServPoints should be viewed and treated as an opportunity for a brand to present and showcase its story. Make the call, and we can assist you. 408-784-7371 Foodservice Consulting + Design www.whbender.com]]>
W.H. Bender Quote 70 Delivering Brand via the Guest Experience A Restaurants Sequence of Service and its ServPoints should be viewed and treated as an opportunity for a brand to present and showcase its story. Make the call, and we can assist you. 408-784-7371 Foodservice Consulting + Design www.whbender.com]]> Thu, 22 Aug 2024 04:50:40 GMT /slideshow/w-h-bender-quote-70-delivering-brand-via-the-guest-experience/271211020 WilliamBender@slideshare.net(WilliamBender) W.H. Bender Quote 70 Delivering Brand via the Guest Experience WilliamBender W.H. Bender Quote 70 Delivering Brand via the Guest Experience A Restaurants Sequence of Service and its ServPoints should be viewed and treated as an opportunity for a brand to present and showcase its story. Make the call, and we can assist you. 408-784-7371 Foodservice Consulting + Design www.whbender.com <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240822045040-8a144eb0-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> W.H. Bender Quote 70 Delivering Brand via the Guest Experience A Restaurants Sequence of Service and its ServPoints should be viewed and treated as an opportunity for a brand to present and showcase its story. Make the call, and we can assist you. 408-784-7371 Foodservice Consulting + Design www.whbender.com
W.H. Bender Quote 70 Delivering Brand via the Guest Experience from William (Bill) H. Bender, FCSI
]]> 33 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240822045040-8a144eb0-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 French Girl - The Movie by Director James A. Woods, featuring Rational iCombi Classic /slideshow/french-girl-the-movie-by-director-james-a-woods-featuring-rational-icombi-classic/270931680 rationalfg-240811235242-22008f40
We enjoyed a relatively new #RomCom movie yesterday: #FrenchGirl by Director @jamesa.woods and Starring @evelyne_brochu @zachbraff @vanessahudgens @william_fichtner_bill @lucpicard.officiel @antoineolivierpilon. A special #Foodservice Co-Star was #iCombi Classic by @rational_usa @rational_ag - Often specified by @ssafsd President Ken Schwartz, FCSI, @ken4life. The fictitious #restaurant #Ruby was supposed to be located in @fairmonthotels #LeChateauFrontenac in #QuebecCity, #Canada. @quebeccite Pamela @citrus_int and I enjoyed a wonderful stay at Le Chateau Frontenac in 2001. #movie #2024movie @elevation_pics @paramountmovies #republicpicturesparamount #romanticcomedy @amazonprime #iCombiPro #iVario @fcsitheamericas #myfcsi]]>
We enjoyed a relatively new #RomCom movie yesterday: #FrenchGirl by Director @jamesa.woods and Starring @evelyne_brochu @zachbraff @vanessahudgens @william_fichtner_bill @lucpicard.officiel @antoineolivierpilon. A special #Foodservice Co-Star was #iCombi Classic by @rational_usa @rational_ag - Often specified by @ssafsd President Ken Schwartz, FCSI, @ken4life. The fictitious #restaurant #Ruby was supposed to be located in @fairmonthotels #LeChateauFrontenac in #QuebecCity, #Canada. @quebeccite Pamela @citrus_int and I enjoyed a wonderful stay at Le Chateau Frontenac in 2001. #movie #2024movie @elevation_pics @paramountmovies #republicpicturesparamount #romanticcomedy @amazonprime #iCombiPro #iVario @fcsitheamericas #myfcsi]]> Sun, 11 Aug 2024 23:52:42 GMT /slideshow/french-girl-the-movie-by-director-james-a-woods-featuring-rational-icombi-classic/270931680 WilliamBender@slideshare.net(WilliamBender) French Girl - The Movie by Director James A. Woods, featuring Rational iCombi Classic WilliamBender We enjoyed a relatively new #RomCom movie yesterday: #FrenchGirl by Director @jamesa.woods and Starring @evelyne_brochu @zachbraff @vanessahudgens @william_fichtner_bill @lucpicard.officiel @antoineolivierpilon. A special #Foodservice Co-Star was #iCombi Classic by @rational_usa @rational_ag - Often specified by @ssafsd President Ken Schwartz, FCSI, @ken4life. The fictitious #restaurant #Ruby was supposed to be located in @fairmonthotels #LeChateauFrontenac in #QuebecCity, #Canada. @quebeccite Pamela @citrus_int and I enjoyed a wonderful stay at Le Chateau Frontenac in 2001. #movie #2024movie @elevation_pics @paramountmovies #republicpicturesparamount #romanticcomedy @amazonprime #iCombiPro #iVario @fcsitheamericas #myfcsi <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/rationalfg-240811235242-22008f40-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> We enjoyed a relatively new #RomCom movie yesterday: #FrenchGirl by Director @jamesa.woods and Starring @evelyne_brochu @zachbraff @vanessahudgens @william_fichtner_bill @lucpicard.officiel @antoineolivierpilon. A special #Foodservice Co-Star was #iCombi Classic by @rational_usa @rational_ag - Often specified by @ssafsd President Ken Schwartz, FCSI, @ken4life. The fictitious #restaurant #Ruby was supposed to be located in @fairmonthotels #LeChateauFrontenac in #QuebecCity, #Canada. @quebeccite Pamela @citrus_int and I enjoyed a wonderful stay at Le Chateau Frontenac in 2001. #movie #2024movie @elevation_pics @paramountmovies #republicpicturesparamount #romanticcomedy @amazonprime #iCombiPro #iVario @fcsitheamericas #myfcsi
French Girl - The Movie by Director James A. Woods, featuring Rational iCombi Classic from William (Bill) H. Bender, FCSI
]]> 44 0 https://cdn.slidesharecdn.com/ss_thumbnails/rationalfg-240811235242-22008f40-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Start-Up /slideshow/w-h-bender-quote-67-start-with-the-menu-the-first-step-in-a-restaurant-start-up/269670351 w-240613174725-0c956bef
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, The Menu is your blueprint for profitability. Lets 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, California]]>
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, The Menu is your blueprint for profitability. Lets 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, California]]> Thu, 13 Jun 2024 17:47:25 GMT /slideshow/w-h-bender-quote-67-start-with-the-menu-the-first-step-in-a-restaurant-start-up/269670351 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Start-Up WilliamBender The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, The Menu is your blueprint for profitability. Lets 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, California <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240613174725-0c956bef-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, The Menu is your blueprint for profitability. Lets 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 &amp; Associates 408-784-7371 whb@whbender.com www.whbender.com San Jose, California
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Start-Up from William (Bill) H. Bender, FCSI
]]> 33 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240613174725-0c956bef-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 66 - ServPoints Sequence of Service should be Identified for All Restaurants /slideshow/w-h-bender-quote-66-servpoints-sequence-of-service-should-be-identified-for-all-restaurants/269526286 w-240605162124-f8bd0161
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 ]]>
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 ]]> Wed, 05 Jun 2024 16:21:24 GMT /slideshow/w-h-bender-quote-66-servpoints-sequence-of-service-should-be-identified-for-all-restaurants/269526286 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 66 - ServPoints Sequence of Service should be Identified for All Restaurants WilliamBender 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 <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240605162124-f8bd0161-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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 66 - ServPoints Sequence of Service should be Identified for All Restaurants from William (Bill) H. Bender, FCSI
]]> 18 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240605162124-f8bd0161-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 65 - The Team Member and Guest Experience /slideshow/w-h-bender-quote-65-the-team-member-and-guest-experience/269445604 w-240531195234-0a8e6789
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 ]]>
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 ]]> Fri, 31 May 2024 19:52:34 GMT /slideshow/w-h-bender-quote-65-the-team-member-and-guest-experience/269445604 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 65 - The Team Member and Guest Experience WilliamBender 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 <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240531195234-0a8e6789-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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 65 - The Team Member and Guest Experience from William (Bill) H. Bender, FCSI
]]> 13 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240531195234-0a8e6789-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 63 You Must Plan T.O.P Take-Out Packaging /slideshow/w-h-bender-quote-63-you-must-plan-t-o-p-take-out-packaging/268382606 copyofw-240514160509-9c18c18e
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 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 ]]> Tue, 14 May 2024 16:05:09 GMT /slideshow/w-h-bender-quote-63-you-must-plan-t-o-p-take-out-packaging/268382606 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 63 You Must Plan T.O.P Take-Out Packaging WilliamBender 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 <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/copyofw-240514160509-9c18c18e-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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 63 You Must Plan T.O.P Take-Out Packaging from William (Bill) H. Bender, FCSI
]]> 9 0 https://cdn.slidesharecdn.com/ss_thumbnails/copyofw-240514160509-9c18c18e-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 62 - Always strive to be a Hospitality Service professional /slideshow/w-h-bender-quote-62-always-strive-to-be-a-hospitality-ervice-professional/267959376 w-240509201446-6f925507
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.]]>
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.]]> Thu, 09 May 2024 20:14:46 GMT /slideshow/w-h-bender-quote-62-always-strive-to-be-a-hospitality-ervice-professional/267959376 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 62 - Always strive to be a Hospitality Service professional WilliamBender 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. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240509201446-6f925507-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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&#39;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 62 - Always strive to be a Hospitality Service professional from William (Bill) H. Bender, FCSI
]]> 17 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240509201446-6f925507-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 61 -Influential restaurant and food service industry networking is a necessity for business success /slideshow/w-h-bender-quote-61-influential-restaurant-and-food-service-industry-networking-is-a-necessity-for-business-success/267789024 w-240504163701-70b742f0
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.]]>
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.]]> Sat, 04 May 2024 16:37:01 GMT /slideshow/w-h-bender-quote-61-influential-restaurant-and-food-service-industry-networking-is-a-necessity-for-business-success/267789024 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 61 -Influential restaurant and food service industry networking is a necessity for business success WilliamBender 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. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240504163701-70b742f0-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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 61 -Influential restaurant and food service industry networking is a necessity for business success from William (Bill) H. Bender, FCSI
]]> 13 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240504163701-70b742f0-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 60 - California ProStart is valuable to high school students seeking education for careers in hospitality . /slideshow/whbender-quote-60-california-prostart-is-valuable-to-high-school-students-seeking-education-for-careers-in-hospitality/267676281 w-240430155708-9428fab9
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!]]>
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!]]> Tue, 30 Apr 2024 15:57:08 GMT /slideshow/whbender-quote-60-california-prostart-is-valuable-to-high-school-students-seeking-education-for-careers-in-hospitality/267676281 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 60 - California ProStart is valuable to high school students seeking education for careers in hospitality . WilliamBender 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! <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240430155708-9428fab9-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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 60 - California ProStart is valuable to high school students seeking education for careers in hospitality . from William (Bill) H. Bender, FCSI
]]> 7 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240430155708-9428fab9-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 59 - The Value of FCSI Professional Membership /slideshow/whbender-quote-59-the-value-of-of-fcsi-professional-membership/267316724 w-240418030217-cf551b68
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 ]]>
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 ]]> Thu, 18 Apr 2024 03:02:17 GMT /slideshow/whbender-quote-59-the-value-of-of-fcsi-professional-membership/267316724 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 59 - The Value of FCSI Professional Membership WilliamBender 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 <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240418030217-cf551b68-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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 59 - The Value of FCSI Professional Membership from William (Bill) H. Bender, FCSI
]]> 9 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240418030217-cf551b68-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 58 - A Restaurant Managers habit of greeting and welcoming each arriving Team Members /slideshow/whbender-quote-58-a-restaurant-managers-habit-of-greeting-and-welcoming-each-arriving-team-members/267103450 w-240404044635-44a4df04
A Restaurant Managers 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. Its exemplary leadership and helps build a positive company culture. ]]>
A Restaurant Managers 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. Its exemplary leadership and helps build a positive company culture. ]]> Thu, 04 Apr 2024 04:46:35 GMT /slideshow/whbender-quote-58-a-restaurant-managers-habit-of-greeting-and-welcoming-each-arriving-team-members/267103450 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 58 - A Restaurant Managers habit of greeting and welcoming each arriving Team Members WilliamBender A Restaurant Managers 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. Its exemplary leadership and helps build a positive company culture. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240404044635-44a4df04-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> A Restaurant Managers 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. Its exemplary leadership and helps build a positive company culture.
W.H.Bender Quote 58 - A Restaurant Managers habit of greeting and welcoming each arriving Team Members from William (Bill) H. Bender, FCSI
]]> 10 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240404044635-44a4df04-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 57 - Guest Experience ServPoints Timing /slideshow/whbender-quote-57-guest-experience-servpoints-timing/267010209 w-240328190345-56f741ce
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.]]>
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.]]> Thu, 28 Mar 2024 19:03:45 GMT /slideshow/whbender-quote-57-guest-experience-servpoints-timing/267010209 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 57 - Guest Experience ServPoints Timing WilliamBender 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. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240328190345-56f741ce-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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 57 - Guest Experience ServPoints Timing from William (Bill) H. Bender, FCSI
]]> 16 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240328190345-56f741ce-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 56 - Ideal Guest Experience /slideshow/whbender-quote-56-ideal-guest-experience/266807552 w-240315171936-4c6a12af
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. Its powerful and enjoyable to see clients connect the dots! ]]>
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. Its powerful and enjoyable to see clients connect the dots! ]]> Fri, 15 Mar 2024 17:19:36 GMT /slideshow/whbender-quote-56-ideal-guest-experience/266807552 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 56 - Ideal Guest Experience WilliamBender 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. Its powerful and enjoyable to see clients connect the dots! <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240315171936-4c6a12af-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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. Its powerful and enjoyable to see clients connect the dots!
W.H.Bender Quote 56 - Ideal Guest Experience from William (Bill) H. Bender, FCSI
]]> 7 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240315171936-4c6a12af-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 55 - ProActive Management Plan /slideshow/whbender-quote-55-proactive-management-plan/266701549 w-240309055135-e03d547d
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 managers 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]]>
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 managers 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]]> Sat, 09 Mar 2024 05:51:35 GMT /slideshow/whbender-quote-55-proactive-management-plan/266701549 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 55 - ProActive Management Plan WilliamBender 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 managers 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 <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240309055135-e03d547d-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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 managers 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 55 - ProActive Management Plan from William (Bill) H. Bender, FCSI
]]> 2 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240309055135-e03d547d-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 54 - Hand Washing Best Practices /slideshow/whbender-quote-54-hand-washing-best-practices/266627765 w-240304234902-ef0c42ca
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) ]]>
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) ]]> Mon, 04 Mar 2024 23:49:02 GMT /slideshow/whbender-quote-54-hand-washing-best-practices/266627765 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 54 - Hand Washing Best Practices WilliamBender 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) <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240304234902-ef0c42ca-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Inspecting your hand-washing stations (back-of-house and front-of-house) and monitoring your team&#39;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 54 - Hand Washing Best Practices from William (Bill) H. Bender, FCSI
]]> 12 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240304234902-ef0c42ca-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 52 - Unfocused Team Members /slideshow/whbender-quote-52-unfocused-team-members/266511433 w-240227055408-fe9e6ac0
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.]]>
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.]]> Tue, 27 Feb 2024 05:54:08 GMT /slideshow/whbender-quote-52-unfocused-team-members/266511433 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 52 - Unfocused Team Members WilliamBender 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. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240227055408-fe9e6ac0-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> 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 52 - Unfocused Team Members from William (Bill) H. Bender, FCSI
]]> 4 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240227055408-fe9e6ac0-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 W.H.Bender Quote 51 - Restaurant Speed of Service /slideshow/whbender-quote-51-restaurant-speed-of-service/266444001 w-240222171818-765eba53
Lets 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. ]]>
Lets 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. ]]> Thu, 22 Feb 2024 17:18:18 GMT /slideshow/whbender-quote-51-restaurant-speed-of-service/266444001 WilliamBender@slideshare.net(WilliamBender) W.H.Bender Quote 51 - Restaurant Speed of Service WilliamBender Lets 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. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/w-240222171818-765eba53-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Lets 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.
W.H.Bender Quote 51 - Restaurant Speed of Service from William (Bill) H. Bender, FCSI
]]> 9 0 https://cdn.slidesharecdn.com/ss_thumbnails/w-240222171818-765eba53-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 https://cdn.slidesharecdn.com/profile-photo-WilliamBender-48x48.jpg?cb=1732662804 William has spent his entire career providing leadership while working and consulting in all segments of the foodservice industry. Bills expansive industry knowledge and tight focus on restaurant fundamentals obtain positive performance results for clients - independents, regional and national chains and start-up concepts. From concept launch to multi-unit expansion, from brand development to tactical exit strategies, Williams extensive background in foodservice operations and management give him a unique insight to running a profitable restaurant. www.whbender.com https://cdn.slidesharecdn.com/ss_thumbnails/wishingallaveryhappythanksgiving-241126231357-8598f900-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/wishing-all-a-very-happy-thanksgiving-pdf/273626841 Wishing All a Very Hap... https://cdn.slidesharecdn.com/ss_thumbnails/williamh-240926150034-4405b03a-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/william-h-bender-fcsi-session-if-i-would-have-known-then-bill-founded-w-h-bender-associates-in-1996-a-restaurant-and-foodservice-consultancy-in-san-jose-california-pdf/272039292 William H. Bender, FCS... https://cdn.slidesharecdn.com/ss_thumbnails/w-240909201905-a305ad14-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/w-h-bender-quote-71-don-t-miss-guest-experience-and-sales-building-opportunities/271680853 W.H.Bender Quote 71 - ...