BOB OROS, CSP, CMCThe #1 sales trainer in the foodservice industry helping restaurant owners, distributors, brokers and manufacturers increase their sales and profits.
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12 More calls = more rejection so how do you handle rejection?16 What are your points of difference?18 How do you get people to care about what your are selling?
12 More calls = more rejection so how do you handle rejection?
16 What are your points of difference?
18 How do you get people to care about what your are selling?
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