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

1. 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 H. Bender, FCSI
Founder
W.H. Bender & Associates