Master Foodservice Sales Course home |contact | add to cart There is nothing else like it in the entire industry FREE - download the workbook below - FREE contact | add to cart | home Can 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 on...  ...a BBQ restaurant and know the difference between a back rib and a spare rib.  ...a Steak house and already know how to sell a portion cut steak program.  ...a Pizza shop and already know how the slice count on pepperoni affects profit.  ...a Seafood restaurant and already know what causes "mushy" fillets and "belly burn".  ...a Deli and already know the difference between hard salami and Genoa salami. A new sales person is easily discouraged 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 other Our 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 enough Many 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! The 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 it You 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 successful 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 day Your 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 sales With 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 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. Your new DSR will cut 2 years off their learning curve  by going through these 14 steps. 1. Adjust their 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. Read case studies of successful restaurants. 14. Learn all 10 Center of the plate categories. Here's what you do when you get the course: 1. Send me an email with contact information of your rep. 2. After 13 weeks have them mail in the completed workbook. Here is what I do: 1. Sign you up to receive 90 "countdown" emails. 2. Answer questions they have about the content. 3. Review their workbook and return it with a certificate. Filling out the workbook is the key. The reason the course is interesting is because the content is so relevant. The workbook is easy to fill out and gives a sense of accomplishment. Something that is lacking in the online training programs I have put together. Once they see the course and start working on it, the momentum takes over and your sales people will catch on. Also, the idea that the workbook will be returned and checked - then returned to them with a certificate helps to keep them motivated to finish. How much time is required? 150 sales people recently completed the course in New Zealand. Their time commitment was 30 minutes a day. I will personally go through the workbook. When the workbook is completed send it to me. I will personally go through the entire 200 pages and return it with a well deserved certificate. Knowing this in advance helps keep them motivated. Also, to keep their job them are required to complete the course in their first 90 days. If they don't - they will not make a good sales rep - so cut your losses. Here's what you will receive: There are 400 pages of hard copy manuals plus a 200 page workbook. Manual # 4 - 100 pages 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! PDF File Center of the Plate workbook Manual # 2 - 100 pages 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. PDF File Managing A Territory workbook Manual # 1 - 100 pages 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. PDF File More Gross Profit workbook Manual # 3 - 100 pages 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 restaurant success. PDF File Foodservice consultant workbook 100% MONEY BACK GUARANTEE If you are not completely satisfied and intrigued with the contents and value of this course you can have a full refund by returning the material and writing a letter explaining why the contents of the program did not meet your expectations. Oasis Foods Company’ Customer Service and Inside Sales Team Complete Certified Foodservice Consultant (CFC) Sales Course "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.” "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 "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 world wind 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 "Bob, I must tell you again that the way this program is designed… somehow it increases your ability to retain...it's in small doses...and simple...plus you give stories that further increase the remembering factor. Is it on purpose that you've turned the tables around to show us how we can use it to our advantage as buyers? Because that is very effective. We are more naturally buyers than we are sellers. Once we understand the process from that comfortable position...it is EASIER to switch over to our role as salespeople and realize that it's pretty much all the same dynamic, just that we sit in different seats. WAY TO GO BOB!!!!!! Thanks as always..." Giselle Hudson "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 "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 Bob Oros, president and founder of FSD Marketing, Inc, has been a full-time food industry trainer since 1990. He trains manufacturers, distributors, brokers, restaurant operators, healthcare, school foodservice as well as the retail side of the industry. His is a Horatio Alger story. He started as a butcher, grinding hamburger in a “freezing cold” cooler for a supermarket and within a few years owned his own successful meat company. After selling that business, he worked his way up from one success to another until becoming the foodservice industry's #1 sales trainer. Before you hire anyone to train your sales team play this 2 minute video. Why Bob Oros References Contact | add to cart | home