foodservice sales 
course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan

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foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan

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The Master Foodservice Sales Course will cut 2 years off the learning curve of your new DSR and save $25,000 in expenses!  Your investment is only $197.

 

One graduate said "the course is like dry aged beef, all the flavor is concentrated!"

Another graduate said "it’s like training on steroids!"

And another said she listened to the audio files and "it’s like a super ride-with."

Craig Bolesky said he would be happy to pay $1,500 for the information in this valuable resource!

Melissa Waterbury, a well polished professional, college graduate, culinary trained chef and dietitian, completed the course in 36 days "because there was so much interesting information!"

Even 20 year veterans are taking the course to recharge their lost enthusiasm!

Nothing has been left out...

~ Advanced selling skills
~ Negotiate higher profits
~ Overcome objections
~ Be more productive
~ Increasing order size
~ Sell at higher prices
~ Credit and collections
~ Close more sales
~ Open new accounts
~ Build a bigger territory
~ Sell like a consultant
~ Lower food & labor cost
~ Develop profitable menus
~ Help customer marketing

Plus much , much more...

If your new DSR is willing to invest 30 minutes of study per day for 90 to 120 days, they will blow the lid off their sales and their confidence will skyrocket!

 This one-of-a-kind foodservice sales course includes:

  ~ 4 manuals with 400 pages of industry specific content

  ~ A 200 page step-by-step workbook

  ~ Email support as long as needed

  ~ 10 hours of audio downloads

  ~ Certificate when the workbook is completed

  ~ Access to the online Center of the Plate site

  ~ Plus daily email contact for 90 days.

Also included in the course are hundreds of foodservice  professionals who have contributed on topics such as staying motivated and collecting past due accounts  (They are listed below).

All you have to do is hand the course over to your new DSR and check their workbook weekly or bi-weekly.  I will do the rest. 

Sift out the bad ones right away.  If they are not making progress in the workbook, let them go and cut your losses.  If they don't have what it takes to complete the workbook - they don't have what it takes to make it as a distributor sales rep.

Only $2.20 a day for 90 days.

Ships directly from the publisher. 
Arrives in 5 to 7 business days.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

 "Excellent, comprehensive guide to the industry as seen through the eyes of a veteran. A great program for the novice as well as the seasoned professional. I learned more in the two months with your course than I did after 4 years in sales."

Frank Iessi, DSR, North Carolina

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan

This course will put your new DSR in the top 20% of all DSRs in the industry.

The sales course goes step-by-step through 14 stages:

1. Adjust your attitude to one of service. 
2. Learn to deal with price objections.
3. Learn to systemize your selling activities.
4. Learn to select accounts and organize your territory.
5. Learn how to handle receivables and collections.
6. Learn to prioritize your activities.
7. Understand the 27 foodservice segments.
8. Discover how food cost is determined.
9. Learn the importance of food safety.
10. Help customers market their restaurant.
11. Help customers keep their staff motivated.
12.  Analyze a menu and suggest improvements.
13. 10 case studies of successful chain restaurants.
14. Center of the plate - all 10 categories.

This course will show you how to get past these objections that cause most new DSRs to quit. 

We’ve been doing all right without you.
I’m tied up in a supplier contract.
You don’t carry the items I need.
I’m not interested in anything new.
See me in a couple of months.
I am not talking to anyone right now .
I have to run that by the owner.
I don’t care about anything but price.
I want a volume discount on this order.
I am SHOCKED at your high price.
It would be too much work to change.
I need a discount on the first order.
I'm too busy to talk to you right now.
I'm buying from a friend.

There are 27 objections... Once your new DSR knows how to deal with them sales and confidence will skyrocket!

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan "BECAUSE OF YOUR FOODSERVICE SALES COURSE I have opened up 5 new accounts in the last 3 weeks. Each account is an "A" account generating a minimum of $2,000 a week and as much as $8,000 a week. I recently placed second in a division focus sale on bacon with a whooping 400% of my goal. I have totally embraced your selling methods and have created a whirlwind of sales with my new found confidence. I would sincerely like to thank you for creating this extremely valuable course."
Zeb Levister, Distributor Sales Rep

Newly added to the course...

This book has 52 recently conducted interviews with independent restuarant owners revealing their keys to success in the business. 

If you copied one interview (one page) per week you would have something interesting and informative to bring your customers for an entire year.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros 

Increase the size of every order

Over 50% of a restaurant’s food cost is meat, "center of the plate." This manual will show you how to become the most valuable person calling on your customers!

Complete details below...

This is a 100 page hard copy book you will receive via FedEx as part of the course.

Includes a complete audio of a live COP seminar. "COP online" is included.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

Build a six million dollar territory

You will learn how to set your sights on a six million dollar territory, how to sell every category, hundreds of veteran sales people will share their secrets about staying motivated and keeping your receivables current, plus much, much more.

Complete list below...

This is a 100 page hard copy book you will receive via FedEx as part of the course.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

Increase sales earn more profits

Designed for distributor sales people who are selling the same products sold by their competitors with price being one of the key issues.

Complete details below...

This is a 100 page hard copy book you will receive via FedEx as part of the course.

Includes a complete, word for word audio of this entire section so they can review the information while driving.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

Be worth at least $2,000 per day

You will be able to show your customers how to motivate their staff, identify and market their sizzle, save thousands on their food cost, beef up their menu, run a safer operation, and implement the steps to success.

Complete details below...

This is a 100 page hard copy book you will receive via FedEx as part of the course.

Includes audio of two live seminars recorded at a foodservice convention in Las Vegas.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

 
foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros
 add to cart  

Ships directly from the publisher. 
Arrives in 5 to 7 business days.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob OrosThis Foodservice Consultant section was given the "acid test" with real restaurant operators who were having serious problems - and it passed with flying colors.

The manual was first designed as a seminar for restaurant operators. Before offering it as part of the course I wanted to make sure it would pass the test in real life situations. I have presented it at food shows in various parts of the country with huge success and great feedback as well as one-on-one consulting jobs.

For example: A woman who was previously a United States District Judge, opened a restaurant and was having a difficult time making it work. After the seminar she said it was the most helpful information she has come across in all of the research she did prior to opening her business. She said that if she had this simple formula before starting her restaurant she would have saved hundreds of hours and thousands of dollars.

Another restaurant owner in North Kansas was about to close her doors. She came to the food show and looked me up prior to my seminar. She was in tears as she said she was about to lose her restaurant due to declining sales and increasing costs. She asked for my help and we sat down together for about an hour. We went over the formula in the  seminar and came up with a plan that not only gave her the ideas she needed to increase her customer count and check size, but also how to lower her rent, lower her food cost and lower her labor cost. She went back fully armed with the information and plan to turn her business around and start enjoying being a restaurant owner again.

Another restaurant in Kansas had two owners who attended the seminar. They were two of the restaurant's wait staff and recently bought the business. They didn't have any idea about how to run their newly bought restaurant and it was even more obvious by the questions they asked during the workshop. I told them they needed to stay after the seminar and get some additional help. In less than an hour (and a yellow pad full of notes) they felt fully confident about how to operate their business.

In Knoxville a restaurant owner drove 3 hours for the sole purpose of attending the seminar. He and I continued our conversation after the seminar and he said one of the ideas about scheduling alone will save him thousands of dollars a year and will return him 100 times the cost of the trip.

In Cleveland a restaurant owner attended the seminar and sent me the following email: "If people attended your seminar and took away just one of your many good ideas, they would make more money than any purchasing savings they might gain at the food show!"

Here's more.....

An empty plate...

  • Many restaurant owners believe that low food cost is the key to their success, yet on a $10.00 menu item the cost to put out an empty plate without any food on it is more than $7.00. How can you better control those $7.00?

Control labor cost...

  • There is a simple formula that will show you how to zero in on your labor cost and be able to maintain your cost at any percentage you want.

  A huge mistake...

  • After visiting several thousand restaurants nearly all of them made this huge mistake with some of the delivery drivers that ended up costing thousands of dollars year after year.

A clever idea...

  • A very clever idea a successful chain restaurant uses that could end up saving you thousands on your food cost.

How employees take cash...

  • Employee theft has always been a huge problem with independent restaurants, however, 80% of your losses come from only 5 employee theft techniques.

Cost of waste...

  • By using a certain example you can learn a new way of looking at the amount of money your shrink and waste actually costs you over the course of a year.

Portion control examples...

  • You are already talking to you about portion control , however, by reading these examples you will really know the facts.

No specials...

  • One restaurant operator in St Louis was so impressed with the concept of selling features that he said he was able to pay for a new condo he and his wife had purchased on the Gulf Coast.

Saved $44,272...

  • An example of how one small restaurant save $44,272 by applying five simple ideas that were so effective they completely turned the restaurant into a profitable operation.

Unethical competitors...

  • You need to know that there are some companies in our industry that are programming their computers to create an unfair profit and unfair selling advantage and it is costing YOU money.

27 segments...

  • There are 27 different end user segments in the industry and each one has special needs and requirements. Without this knowledge you may be competing with the wrong competitor.

A restaurant in Japan...

  • How one restaurant in Japan was able to drastically reduce the amount of time it took to turn their tables and triple their income.

A simple name change...

  • An example of how a restaurant made a simple name change and was able to attract hundreds of new customers and keep all their regular customers, after recovering from bankruptcy.

Signature item...

  • A restaurant in California was able to build a very successful restaurant by focusing their menu on a very unusual and unique signature item.

National fame...

  • How a restaurant in Texas was able to attract a huge amount of attention and bring in business from all over the country.

The entertainment business...

  • Recognizing that the restaurant business is also the entertainment business, a restaurant in Missouri was able to go from a small family operation to sales exceeding $15,000,000 in three locations.

Name change...

  • How a failed restaurant owner went broke, only to make a huge comeback using a highly unlikely reason for people to eat at his newly established concept.

Cut labor cost...

  • How an idea discovered in North Platte, Nebraska, was used by several restaurants and cut their labor cost in half!

Sell more desserts...

  • A unique way of selling desserts that makes it not only appealing to the customer but extremely easy for the wait staff person to make the presentation.

Outsell the competition...

  • A steak house in a small town has been able to draw crowds of customers from the surrounding cities which have a lot of competition by using this clever marketing concept.

A unique delivery...

  • How a restaurant in Memphis is able to keep their restaurant full by using a little known secret that was able to get business from all the nearby campgrounds.

It takes more than money...

  • Why two huge restaurants, with unlimited resources, went out of business because they both made this common mistake that you could easily make.

Amazing promoter...

  • How the most famous and well known promoter in the entire history of the restaurant industry used a simple key to promote his successful chain of restaurants.

Marketing that works...

  • When you complain that business is down there are 26 marketing ideas that will immediately fill the dining room.

Inside marketing...

  • There are 19 things you can do inside your restaurant that will bring customers back again and again.

Business killing headlines...

  • A business-killing headline such as "Two Die From Eating Stuffed Ham In Local Deli" or "Party of 20 Get Sick Eating Roast Beef" will put you out of business in a heartbeat - you must know the single cause of all food-borne illness and how to avoid it. Print this section and have every employee read and sign it.

Buffet cost...

  • How restaurants with a buffet and a menu can figure the exact cost of each customer who eats from the buffet.

Left over food...

  • How customers can turn left-over food such as French toast, fish, baked desserts, and pizza, into profit making menu items.

Double the menu size...

  • How one simple concept can double the size of your menu while adding only a few additional inventory items.

Menu pricing...

  • Which of the five methods of menu pricing are the most effective and which of the five methods should you be using.

Pricing strategy...

  • By using a special pricing strategy a restaurant in Northern Maine was able to keep steady customers during the slow winter months.

Time limit...

  • What is the maximum length of time it should take to prepare and serve a menu item?

Biggest mistakes...

  • What is one of the biggest menu mistakes a restaurant manager allows to happen when hiring a new chef?

Menu design...

  • Many restaurant owners overlook this simple concept with their menu and upset an unbelievable number of customers who never complain, but never come back.

New menu items...

  • Customer surveys reveal that a certain percentage of the menu should never change while a certain percentage should constantly be changing.

An important ingredient...

  • Leave this important and interesting fact off the menu and you are missing out on a great marketing opportunity.

Positioning...

  • The menu also doubles as a sales presentation and by using this powerful theory of menu design, the sales message will be twice as powerful.

Incentive programs...

  • Why nearly all of the employee motivation and incentive programs that are used by restaurant owners fail to produce any results and how you can help them make the necessary changes.

Only four reasons... 

  • There are only four basic reasons why people eat out and knowing what they are puts you in a position to position yourself in your unique market.

Only three reasons...

  • There are only three reasons people use to base their decision about where to eat out and knowing this will help you know where to focus your marketing.

"Thanks for your GREAT course. Since starting in April, my sales have grown substantially each month. In the month of August they were up 18% over the previous year (the first month after completing the course). I am still excited to call on my customers every day because I know that I am knowledgeable and there is very little that can stop me from being the best sales person that has ever called on them. Thank you again and I am very excited to meet you at our January meeting."

Kevin Harpham

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

 add to cart  

Ships directly from the publisher. 
Arrives in 5 to 7 business days.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob OrosHere's why center of the plate knowledge is so important...
 
Let's call on a few restaurants:
 
You call on a BBQ restaurant.   You need to know why a pork butt is called a "Boston" butt.  What is the difference between a back rib, a spare rib and St Louis rib.
 
You call on steak house.  You need to know the difference between a yield grade 2 and a yield grade 3 and how it effects their food cost.  You need to know all the benefits of a branded program.
 
You call on a pizza shop.  You need to know the cost difference between the different slice counts on pepperoni, the benefits of precooked toppings vs. cooking their own.
 
You call on a nursing home.  You need to know why a 22/26 slice count bacon will save them over $500 a year if they are using an 18/22 slice count.
 
You go to a seafood restaurant.   You need to know what causes "mushy" fillets, how much breading is on the shrimp you are selling and what causes "belly burn."
 
You call on a deli.   You need to know the difference between hard salami and Genoa salami, what "cotto" salami is and how much water is in the ham you are selling.
 
Here are 5 more reasons center
of the plate is so important:

1  Over 50% of your customers food cost is center of the plate.
Most operators build their reputation on their center of the plate theme.  Steak House, BBQ, Seafood, Chicken, etc.
 
2  In every 40 accounts there is between 3 and 6 million dollars in center of the plate products being purchased.
 
3  For every case of green beans purchased, which contains 120 portions, there are 120 portions of meat also being purchased, usually at 10 times the gross profit dollars.
 
4  Many sales people shy away from selling center of the plate and miss out on many opportunities.
 
5  To be a primary supplier for any foodservice operator you must have their center of the plate business.
 

Following are the 10 categories covered in the
Center of the Plate section of the course...

Boxed Beef
1 Why do some beef cuts go up while other go down?
2 What meats are not required to be USDA inspected?
3 The percent of difference between a 3/4 and 4/5 yield?
4 Is the yield grade required on boxed beef products?
5 How do the Branded Beef programs get higher prices?
6 How many grades of USDA Choice are there?
7 Which is a better product; a no roll or a select?
8 What happens during the aging process?
9 What 5 cuts make up 90% of foodservice beef?
10 What does it cost an operator to cut their own meats?

Portion Cut Steaks
11 What are eight advantages of portion cut steaks?
12 What is the yield on a 20 lb cooked inside?
13 How do you determine the cost of an 8 oz rib eye steak?
14 How do you determine the cost of an 8 oz top butt?
15 How do you determine the cost of an 8 oz NY strip?
16 Does P S M O mean Peeled Side Muscle Off or On?
17 Is a USDA Select tender as good as a USDA Choice?
18 Why should you avoid market pricing a menu?
19 What is a good portion size for a lunch steak?
20 Are properly frozen steaks as good as fresh?
21 Difference between a ground beef & pure beef patty?
22 How does PDCB & PDBT effect ground beef prices?
23 What temperature does ground beef have to be cooked?
24 Under what conditions can you eat a rare steak?

Fresh pork
25 How are your pork prices determined?
26 How does the changing pork market effect prices?
27 How much should a true baby back rib weigh?
28 The difference between a spare rib & St Louis rib?

Hams
29 What are the best quality hams made from?
30 What is a tumbler used for when processing hams?
31 How can you tell the quality level of a ham?
32 The price difference between 29% and 25% ham?
33 The difference between a flat and a buffet ham?

Bacon
34 What is the difference between # 1 and # 2 bacon?
35 How can you have better quality bacon & lower cost ?
36 What is a good way to save money on bacon?
37 What is the best bacon for a nursing home?
38 What is the best way to sell precooked bacon?
39 The difference between round bacon & Canadian?
40 Difference between Canadian and Canadian style bacon?

Sausage
41 How did the different types of sausages get their names?
42 The difference between Genoa and hard salami?
43 How much profit from selling 200 hot dogs per day?
44 How much profit selling 250 deli sandwiches per day?
45 How is whole hog sausage processed?
46 What does the term trimming sausage refer to?
47 Difference between pure pork and breakfast sausage?

Chicken
48 The difference between an A & B grade chicken?
49 Is there any difference between a wog and a shell?
50 How important is portion control on a chicken breast?
51 How can you get 1 free chicken with each 5 you buy?

Turkey
52 What factors determine the value of turkey breast?
53 Where is a good place to sell turkey lunch meats?

Seafood
54 What does the term Aquaculture refer to?
55 What parasites are found in fresh fish?
56 What does the term Belly Burn refer to?
57 What is sodium tripollyphosphate used for?
58 What causes a fish fillet to fall apart on the grill?
59 What is glaze used for when processing seafood?
60 What does the term ratpaking mean?
61 What causes fish fillets to be mushy when cooked?
62 How much breading is allowed on seafood products?
63 How is a pressed weight test done on canned tuna?
64 What is the yield on green headless shrimp?
65 What does the term scrod refer to?
66 What does the term surimi refer to?
67 What cost more a shank or regular fillet?
68 What is the difference between a flat and a round fish?
69 What has more value a troll or net caught salmon?
70 What is a 25% water added scallop product?
71 What are the chances of getting sick on seafood?
72 Why are king crabs always sold precooked?

Specialty
73 Why is imported lamb less expensive than domestic?
74 What are the three classifications of veal?
75 What is a product called Foie Gras?
76 Can you put antelope on the menu as venison?
77 Is there an increasing demand for Ostrich and Alligator?

 

"I am a well polished professional, college graduate, culinary trained chef and dietitian. The course normally takes 90 days however, I was able to complete it in 36 days because there was so much interesting information. The audio made me feel as if Bob himself was talking just to me. Everyday I gained additional confidence to talk with my customers. Thanks for a great start in my new sales career."

Melissa Waterbury, RD

 add to cart  

Ships directly from the publisher. 
Arrives in 5 to 7 business days.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

The sales section of the course will teach you how to sell, service and negotiate with chefs and restaurant owners. 

The principles in this book were tested by 4,838 sales people

I uncovered these principles the old fashioned way.  Hard work.  I conducted personal interviews with 507 professional buyers and 3,759 restaurant owners and uncovered 90 REASONS why they bought from certain sales people, or what they did to get a sales person to lower their prices.  The results were then tested online by 4,838 sales people from all 50 states to prove these findings would produce results.

Step by step instructions

You will learn step by step, how to increase your gross profit starting immediately.  These principles have been presented more than 2,000 times with specific and measurable results.

Here's what's covered in the sales section of the course...

1   How to add value to every product you sell.

2  How to make yourself more trustworthy and believable when presenting your products.

3   The one single response you can use to stop the customer in their tracks when they are shocked at your price.

4   How to make your presentation when you are unable to talk to the decision maker.

5   How to set up your presentation so it will be very difficult for the customer to ask for a discount.

6   A seven word phrase that when used correctly will make you and save you more money than you ever thought possible.

7   The secret Abraham Lincoln used that enabled him to overcome every objection and win nearly every case.

8   One simple word that will position you and your customer against your competition.

9   Thomas Edison used this strategy to get five times more for an invention he was selling.

10   If everyone is always beating you up on price you are making this common mistake.

11   By making one small change in the way you present new products you will increase your add on sales by 50%.

12   One technique you can use when giving a price reduction that can actually increase your gross profit.

13   A technique used by price buyers that can drastically cut your gross profit if you are caught off guard.

14   How to avoid falling into the trap when a customer brackets your price.

15   What is the single most important premise a customer bases their decisions on?

16  A powerful management principle everyone uses that can help you sell even the toughest customers.

17   How a small change in focus can make your customers more friendly and receptive to your ideas.

18  How to use a technique that Thomas Edison used to sell every one of his inventions.

19   A year long study with 100 companies revealed an extremely valuable skill all their top sales people were using resulting in huge sales.

20  How do you get customers to change when they can get the exact same quality, service and price from a competitor?

21  How do you set up your presentation so customers always go with you over a competitor?

More helpful strategies you will learn:

Differentiate yourself
Most of the products you sell are also sold by your competitors.  The same manufacturer, the same package and even the same cost.  How can you differentiate yourself and do it in a way that will not cut your gross profit?

Why you lose business
It is a fact that you will lose 25% of your customers every year.  Just think of how much more successful and profitable your company would be if it was able to drastically reduce this number. It’s easy if you know the real reason your customers switch to a competitor.

Open new accounts
New accounts is one of the fastest ways to increase your sales.  However, nearly all new account calls are done using the wrong process.  You will learn how easy and fun it can be once you learn the real reason customers make decisions.

Increase the value of every product
Adding value to every product is the key that will dramatically increase your gross profit.  By properly using this little known technique you can actually make your customers feel good about buying from you at higher prices.

Increase your add-on sales by 50%
One of the most efficient ways to increase sales is to sell more to each customer.  One small change in the way you ask for an additional "add-on" product will more than double the willingness of the customer to make the extra purchase. 

What customers base their decisions on
This premise is so important, yet so unknown, it can make it easy for you to get a positive response without any effort.  You can get hundreds of people making the sale for you with literally no extra effort on your part.

What your customers will pay more for
The only way to know for sure is to ask them.  I have done all the work for you.  I have asked thousands of customers and I have the 8 things they will pay more for.  Once you know what they are you can easily begin to incorporate them into your sales presentation and become the primary vendor to your customer.

Why you will be replaced by a competitor
When a sales person calls on a new customer or one of their existing customers and simply tries to find the needs of that customer, they are actually looking for something that does not exist.  What REALLY motivates your customers to buy?  When you know the answer to this question your sales will take off.

Make it difficult to ask for a discount
Most sales people make it easy for the customer to ask for a discount on nearly everything they sell.  This will stop the moment you put this technique into effect.

Seven words that will make you thousands
If this simple seven word phrase is used consistently it will not only help you make more money, it will double as an ongoing training program that will put thousands of extra dollars in your pocket.

A secret Abraham Lincoln used
Abraham Lincoln's secret has been analyzed and put into a formula that anyone can use to overcome every objection.  It is so simple, yet so effective, you can use it on nearly any objection.

Thomas Edison’s secret strategy
Thomas Edison was a master sales person as well as a highly imaginative inventor.  Many of his selling techniques have been analyzed and put into simple and easy, step-by-step formulas you can use.  This one was his most powerful and effective.

Thousands have changed the way they view sales... and the extra income has changed their lives!

10 minutes a day can double your business
“When I first started with my previous company I had a couple of years in sales, but after taking your course I felt as if I never had a clue about sales. Since I started using this information my sales have doubled.” 
Michelle Rider, Macon, Georgia

Old Dogs CAN learn new tricks
“Bob, the old dogs never get to old to learn. Yes, more than anything else in my 33 years of sales and marketing, it adjusted my thinking in a lot of areas that over the years bad habits creep into."
Jerry Seaver, Tulsa, OK

Cold calls – no problem
“The course is awesome and I actually look forward to making sale calls now!!! Even cold calls!!!! I plan to review the course often and to seriously 'digest' your strategies!” 
Dee Anderson, Batesville, AR

Makes selling seem easy
“Very informative, hands-on and easy to implement. Clarified the heaps of information surrounding the subject of foodservice sales!”  
Roan Theron 
 

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Ships directly from the publisher. 
Arrives in 5 to 7 business days.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

All the professional sales people listed below have contributed to your success.  They have added comments and content that will help you stay motivated, deal with credit and collections, and make you feel confident that you are in the right career.

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob OrosThanks again to all those who contributed to the territory management section of the course:

Al Hitch, Commercial Sales Manager, Gordon Food Service
Alex McQueen
Amy Fitzpatrick, Sales and Marketing-H.C. Brill Company
Amy Grimm, Sales Professional, Performance Food Group
Anette Booth, Sales Professional, Saval Foods
Anthony Moorhead, Pittsburgh Seafood
Anthony Paventi, Sales Training Manager, US Foodservice
Austin Smith, Branch Manager, Smith Family Foods

Barb Ward, Sales Professional, Troyer Foods
Belinda Saville, Gearhouse, Sales Professional, South Africa
Bernard Rigal, Sales Professional, San Jose, CA
Betsy Thomas, Regional Sales Manager, Ember Farms
Bill Adams
Bob Beasley
Bob Mackie
Brian Dubin, Branch Manager, Ambassador
Brian J. Hopkins

Carrie Smith
Cee Coats
Chadney Sawyer
Chesley Wyatt, Director of Training, Ben E Keith Foods
Chuck Mastruserio, Regional Manager Ember Farms
Cliff Potts
Cori Mazzotta, Regional Sales Manger, Ember Farms
Corry Givens, Sales Professional, Banta Foods
Craig Culbreth
Craig Osmond
Crystal Brown, Sales Manager
Cullin Hamm, Branch Manager, Ambassador
Cyndi Maxey, CSP

David Cobb
David Kubisch, Regional VP/Sales, Performance Food Group
Diane R.Vieira, Regional Manager, Northeast, Ember Farms
Dick Alexander, Professional Speaker and Consultant
Dominick Yarnal, Sales Professional
Donnie Wade, VP Foodservice Sales, Atlanta Foods International
Dr. Burt Smith, CEO Executive Marketing Information
Ed Noe
Eric English, Sales Professional
Frank Barcelona, Regional Sales Manager, Ember Farms
Gary Holbrook, Sales Manager, Brown Foodservcie
Gary Sanchez, Sales Professional
Gary Sells, Sales Professional, Ginsberg's Foods
Gerald "Chip" McFall, District Manager, US Food Service, KY
Giselle Hudson, Trinidad

Harold Price, Marketing Associate, Sysco Foodservice
Heidi Wilson
Jamie Register
Jeff Bruce, Sales Manager, Northern Haserot Brandt
Jeff Lydeen
Jeff Ramesbottom, Territory Manager/US Foodservice
Jeff Sigal, Regional Sales Manager, Ember Farms
Jeff Tieger, Sales Professional, Facciola Meat Company
Jeffrey Sherman
Jennifer Kendrick
JoAnne Welch
John Carter
John Feri
John Storm
John Terpsma, Sales Professional, Lincoln Poultry
John Waugh
Jon Mangiaracina
Jonathan Gifford, Sales Manager
Jordan de la Morandiere
Josh Gordon, Account Manager, Banta Foods Inc
Joy Christopher
Joyce Stallard
Karl Hansen, Director of Marketing, John Morrell Foodservice
Ken Cone, President & CEO, Cone Financial
Ken Spurrier, Regional Manager
Kenny Siegel, Sales Manager, Swiss Chalet Fine Foods
Kirk Purnell
Kristi Pinckney
Kristine A. Sexter, Senior Consultant, Speaker & Trainer
Kyle Eastham
Laura Czajka
Lee A. Dec, Sales Professional, Saval Foods
Lewis Hoffman
Libby Griner, Sales Manager
Linda Pavlik, Regional Manager, Ember Farms
Lori Randall
Lynn Good
Lynn Marie, Director of Marketing, VIP Foodservice, Maui, HI
Lynn Mosely

Mark Hallquist, Procter & Gamble Foodservice Sales Manager
Mark Koschny, Sales Professional, Lee Foodservice
Matt Browning, Territory Manager, U.S. Foodservice
Mauricio
Michael A. Farha, Sales Professional, Ben E. Keith Foods
Michael Kelly, Sales Professional, Feesers Foodservice, Inc.
Michael Murphy
Mike Dosset
Mike Melton, Sales Manager
Mike Press, Sales Professional, Banta Foods
Mike Rohan, Sales Professional
Molly Maynor, Sales Manager
Morgan Frazier
Nigel Boswell
Nolen Cleaves, Asst General Manager, Ben E Keith
Otera Sanford
Otis Boyd
Patsy Clements, Sales Manager
Paul Nottingham, Training Manager, Food Services of America
Paulette Clarke, Ambassador Personnel
Phil Williams, Sales Professional
Ray Nicholas, Sysco Division President
Ric Newell
Rick Hughes
Robert Prickett, Director of Sales and Marketing
Rodolfo Yanez (comment - here's a story you HAVE to read)
Roland Degregorio
Ron Fenton
Ron Sonedecker, Division Trainer, US Foodservice/Cleveland

Sandra McMaster
Scott Caldwell
Scott Heatherington
Scott Nicotra, Territory Manager, US Foodservice
Scott Yelle, VP Sales, Sysco San Francisco
Shannon Gross
Stacy Jefferson, Regional Vice President, Ambassador
Steve Benyo, President & CEO, Pittsburgh Seafood’s
Steve Dirks
Steve Johns, President & CEO, More Online Profit
Steve Maiorano, Director of Sales, Landmark Foods
Steve Morello, Facciola Foodservice
Sue McConaghy, Sales Professional, Five Star Foods
Tammy Hand, Staffing Coordinator
Teddy Bazakos
Terry Miller, Sales Representative, Mid-America Wholesale
Terry R. Barr, Category Manager, Brown Food Service
Thax Turner, Sales Professional
Theresa Pritchett
Thomas R Cosentino
Tim Krueger
Todd Hauser, AFDR President (Ten Million Sales Pro, Martin Brothers)
Todd Richards, Sales Professional
Tom Pangburn
Tom Wheat, President, Cable Meat Center, Inc
Tony Watson
Trip English, Sales Professional, Ben E. Keith Foods
Troy Deag, Australia
Vern Holder
Vickie Anderson
Wayne Gauldin, Pocahontas Foods (Retired)
Wendy Parrot, STOP Restaurant Supply, Canada

Oasis Foods Company’ Customer Service and Inside Sales Team Complete Certified Foodservice Consultant (CFC) Sales Course

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros"The certification is issued by industry icon Bob Oros after completing in depth training on Foodservice Sales, Price Negotiating, Restaurant Consulting, Center of the Plate and District Sales Training."

“Oasis Foods customers now have a resource they can consult with on their business, not just on a single order shipment.” says President & CEO Anthony Alves. “We are proud that 100% of our participants graduated and completed the course criteria. Oasis Foods has and always will provide employees opportunities to grow personally and professionally.”

foodservice sales course, foodservice sales training, open a restaurant, restaurant marketing, buy a restaurant, start a restaurant, restaurant owner, restaurant business plan, own a restaurant, restaurant course, restaurant ideas, restaurant menu plan,Bob Oros

Place your order today and put your new sales rep, or your entire sales team in the top 20% of all DSRs in the industry.

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The course is printed and shipped directly from the publisher.  It usually arrives between 5 and 7 business days depending on your location.

 

copyright Bob Oros 2014