Who is The
Bill Marvin, The Restaurant
Doctor™ is the leading authority on how good restaurants
can become great restaurants. He helps independent
operators create organizations that can prosper in tough
times and bring out their workers' innate ability to
deliver exceptional service.
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. He has owned and operated full
service restaurants. He has had the keys in his hand, his name
on the loans and the payrolls to meet. He has been there.
His professional curiosity and practical experience has
enabled him to identify and understand the human factors that
are common to the success and growth of all types of service
Bill has earned the designation of Certified Speaking
Professional from the National Speakers Association and is a
lifetime 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
also earned the designation of Certified Food Executive from
the International Foodservice Executives
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. As a supply officer in the U.S. Navy, he also was
responsible for operating several enlisted feeding facilities,
the largest serving over 20,000 meals a day with a staff of
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 writes two weekly e-mail
newsletters, offers several subscription series and contributes
regularly to trade magazines in various industries.
He has a healthy private consulting practice and logs over
100,000 miles a year delivering corporate keynotes and training
programs in North America, Europe and the Pacific Rim.
Bill's current focus is on triggering a contagious resurgence of hospitality in the world starting by helping independent restaurant operators re-discover the roots of our industry, true hospitality itself! Toward that end he has founded a certification and support program called “A Place of Hospitality” that allows operators to enjoy more balance in their lives, put the joy back into serving the public, level the playing field when competing against the national chains, develop a sustainable, steadily growing business model built not on discounts and hype but on personal connection and service to the community ... and do all this in a way that is both operationally practical and extremely profitable!
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