you imagine the first few months as a new foodservice sales
rep? Can you imagine how embarrassing and humiliating it is
when someone wants to know what a "gooseneck" is, or
what the difference is between a spare rib and
a St. Louis rib? What
about a WOG, or a PSMO, or a 1
x 1 strip?
What if they
didn't have to wait years,
but could be completely up to speed in their
first 90 days?
Picture what it would be like to call
...a BBQ restaurant
and know the difference between a back rib and
a spare rib.
house and already know how to sell a portion
cut steak program.
shop and already know how the slice count on
pepperoni affects profit.
Seafood restaurant and already know what causes "mushy" fillets
and "belly burn".
Deli and already know the difference between hard salami
and Genoa salami.
A new sales person is easily
Nothing will increase sales faster than a
confident sales rep who really knows what they are talking
about. And nothing will bring them up to speed faster than
this Master Foodservice Sales Course. During those first 90
days it's crucial that a new sales rep doesn't get
discouraged. According to the most recent Technomics update, 37% of new
sales people give up and quit during the first
two years! On the other
hand, 97% of DSRs completing this course are still
in the business!
A course unlike any
industry is maturing and again, according to the most recent
Technomics update, 80% of all DSRs are average or below average. 80%
still don't see themselves as a consultant. This course
will put your new sales
person in the top 20% of all the DSRs
in the industry.
Restaurant experience is not
new sales people who were
previously in the restaurant business have taken the course.
They said if they had
this information they would still be in the restaurant
business making money!
entire content of these industry best selling books are included in
the course: Restaurant Turnaround, More Gross Profit,
and most of District Sales
Manager. Also included, complete center of the plate and
foodservice consultant sections that have
been used to train thousands of people over the
past 20 years.
How to tell if they are going to make
can stop worrying. All you have to do is check their workbook
and you will have the answer. You can learn a lot about a
person by the way they fill it out. Look over their workbook
with them every week and ask a few questions. If all you get
are excuses why it isn't done, cut your losses and save yourself
thousands of dollars. They are not cut out for the job.
If someone doesn't complete the course in 90 days they are not
motivated or organized enough to survive in our
highly competitive industry. I have tested every type of
training and NOTHING compares with
hand writing the answers in a workbook! Everyone can
SEE their progress.
Hundreds help your new DSR be
There are hundreds of foodservice sales
professionals who have contributed to this course on topics such as
staying motivated and collecting past due accounts. One of the
unique aspects of the program is the 90 daily emails they receive
during the course. They include advice from 90
different sales professionals ranging from the VP of North
American Sales for Proctor and
Gamble to some of the top street sales reps
in the industry.
They will be worth $2,000 per
new sales rep will learn how to call on a customer and give them
help and advice in the 4 critical areas that have a huge impact on
their bottom line. Answers to questions like: "How can
I increase my check size?" "How can I increase
my customer count?" "How can
I lower my food cost?" "How can I lower
my labor cost?"
Cut expenses and increase
the cost of everything predicted to go up it has become a top
priority to cut expenses, and equally important, to increase sales.
This Master Foodservice Sales Course will do both in only 30 minutes
a day, five days a week for 13 weeks! And the investment is
only $2.20 a day for 90 days!
Your new DSR will learn
how to get past these objections that are waiting
on every call.
We’ve been doing all right without you.
I’m tied up in a supplier
You don’t carry the items
I’m not interested in
See me in a couple of
I am not talking to anyone
right now .
I have to run that by the
I don’t care about
anything but price.
I want a volume discount
on this order.
I am SHOCKED at your high
It would be too much work
I need a discount on the
I'm too busy to talk to
you right now.
from a friend.
Your new DSR will cut 2 years off their
learning curve by going through these 14
their attitude to one of service.
2. Learn to deal with
3. Learn to systemize your selling
4. Learn to select accounts and organize your
5. Learn how to handle receivables and
6. Learn to prioritize your activities.
7. Understand the 27 foodservice segments.
how food cost is determined.
9. Learn the importance of
10. Help customers market their
11. Help customers keep their staff
12. Analyze a menu and suggest
13. Read case studies of successful
14. Learn all 10 Center of the plate