Feb 21, 2009
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  • About

    Bill Marvin, The Restaurant Doctor, works with good restaurants that want to become great and with managers who want to get their lives back! He is an advisor to service-oriented organizations across North America. Bill is the founder of Effortless, Inc., a management research and education company, Prototype Restaurants, a hospitality consulting group and Hospitality Masters Press, publishers of the acclaimed Hospitality Masters Series of books.

    A veteran of the foodservice industry, Bill has managed hotels, institutions and clubs and owned full service restaurants. He has had the keys in his hand, his name on the loans and the payrolls to meet. His professional curiosity and practical experience in a variety of service industries enables him to understand the human factors common to the growth and success of every type of service business.

    Bill has earned the designation of Certified Speaking Professional from the National Speakers Association and is a long-time member of the Council of Hotel and Restaurant Trainers. He was one of the first to earn certification as a Foodservice Management Professional from the National Restaurant Association. He has earned the designation of Certified Food Executive from the International Foodservice Executives Association. Bill was a Director of the Colorado Restaurant Association for seven years, taught a course in food facilities design at Wayne State University in Detroit and conducted a continuing foodservice class for the City of Colorado Springs, Colorado. In short, he gets around!

    He started in the industry at the age of 14, washing dishes (by hand!) in a small restaurant on Cape Cod. He went on to earn a degree in Hotel Administration from Cornell University. Bill moved to Colorado in 1984 to design the foodservice system for the U.S. Olympic Training Centers. He and his wife Margene relocated to Gig Harbor, in the Puget Sound area of Washington State, in 1993.

    Before joining the Olympic Committee, Bill spent twelve years in the San Francisco Bay Area in a number of roles. He was a supervisor in the management consulting department of an international hospitality consulting firm. He developed and operated two restaurants for his own account and was an independent restaurant consultant specializing in new concept development and Chapter 11 reorganizations. In typical Northern California fashion, he also became a commercial hot air balloon pilot and in the fall of 1981 became the first person in history to fly a hot air balloon in the Republic of China!

    He has managed a condominium hotel in the Caribbean, helped run a prestigious New England country club and worked as a consultant/designer for a national food facilities engineering firm. He has also operated several enlisted feeding facilities as an officer in the U.S. Navy, the largest serving over 20,000 meals a day.

    Bill is a sought-after consultant in the areas of concept development and organizational effectiveness and is a prolific author. In addition to over a dozen well-regarded books focused on the hospitality industry, he offers a weekly e-mail newsletter, several subscription series and contributes regularly to trade magazines in several industries. In addition to his private consulting practice, he logs over 150,000 miles a year delivering corporate keynotes and training programs in North America, Europe and the Pacific Rim.
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