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
And another said she listened to
the audio files and "it’s like a super
Craig Bolesky said he would be happy to
pay $1,500 for the information in this valuable resource!
Waterbury, a well polished professional, college graduate,
culinary trained chef and dietitian, completed the course in 36 days
"because there was so much interesting
Even 20 year veterans are taking the
course to recharge their lost enthusiasm!
Nothing has been left
~ Advanced selling
~ Negotiate higher profits
~ Overcome objections
Be more productive
~ Increasing order size
~ Sell at higher prices
~ Credit and
~ Close more sales
~ Open new accounts
~ Build a
~ Sell like a consultant
~ Lower food &
~ Develop profitable menus
~ Help customer
Plus much , much
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
foodservice sales course includes:
~ 4 manuals with 400 pages of industry
~ A 200 page step-by-step workbook
~ Email support as long as needed
~ 10 hours of audio downloads
~ Certificate when the workbook is
~ Access to the online Center of the Plate
~ Plus daily email contact for 90
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).
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
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.
a day for 90 days.
Ships directly from the publisher.
in 5 to 7 business
"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
Frank Iessi, DSR, North Carolina
This course will
put your new DSR in the top 20% of all DSRs in the
The sales course goes step-by-step
through 14 stages:
1. Adjust your attitude to one of
2. Learn to deal with price
3. Learn to systemize your
4. Learn to select
accounts and organize your territory.
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
12. Analyze a menu and
13. 10 case studies of
successful chain restaurants.
14. Center of the plate - all 10
This course will show you how to get past these objections that
cause most new DSRs to
We’ve been doing all
right without you.
I’m tied up in a
You don’t carry the
items I need.
I’m not interested in
See me in a couple of
I am not talking to anyone right
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
There are 27 objections... Once your new DSR knows how to
deal with them sales and confidence will
"BECAUSE OF YOUR FOODSERVICE SALES
COURSE I have opened up 5 new accounts in the last 3
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
This book has 52 recently conducted interviews
with independent restuarant owners revealing their keys to success in
If you copied one interview (one page)
per week you would have something interesting and informative
to bring your customers for an entire
Increase the size of every
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
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
Build a six million dollar
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,
This is a 100 page hard copy
book you will receive via FedEx as part of the course.
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.
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
add to cart
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.
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
from the publisher.
Arrives in 5
to 7 business days.
This Foodservice Consultant section was given
the "acid test" with real restaurant operators who were having
serious problems - and it passed with flying
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
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
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
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
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 very clever idea a successful
chain restaurant uses that could end up saving you thousands on
your food cost.
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.
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.
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
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.
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
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
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.
A restaurant in California was able to build
a very successful restaurant by focusing their menu on a very
unusual and unique signature item.
How a restaurant in Texas was
able to attract a huge amount of attention and bring in business
from all over the country.
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
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.
How an idea discovered in North
Platte, Nebraska, was used by several restaurants and cut their
labor cost in half!
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
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
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
It takes more than
Why two huge restaurants, with unlimited
resources, went out of business because they both made this
common mistake that you could easily make.
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
There are 19 things you can do
inside your restaurant that will bring customers back again and
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
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
Which of the five methods of menu pricing
are the most effective and which of the five methods should you
By using a special pricing strategy a
restaurant in Northern Maine was able to keep steady customers
during the slow winter months.
What is the maximum length of
time it should take to prepare and serve a menu
What is one of the biggest menu mistakes a
restaurant manager allows to happen when hiring a new
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.
Leave this important and interesting fact
off the menu and you are missing out on a great marketing
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.
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
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
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
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
add to cart
from the publisher.
Arrives in 5 to 7
|Here's why center of the plate knowledge
is so important...
Let's call on a few
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
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
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
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,
2 In every 40 accounts there
is between 3 and 6 million dollars in center of the plate products
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
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
the 10 categories covered in the
the Plate section of the course...
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?
Is the yield grade required on boxed beef products?
5 How do the Branded Beef programs get higher
6 How many grades of USDA Choice are
7 Which is a better product; a no
roll or a select?
8 What happens during the
9 What 5 cuts make up 90% of
10 What does it cost an
operator to cut their own meats?
Portion Cut Steaks
11 What are eight advantages of portion
12 What is the yield on a 20 lb
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?
How do you determine the cost of an 8 oz NY strip?
16 Does P S M O mean Peeled Side Muscle Off or
17 Is a USDA Select tender as good as a
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?
between a ground beef & pure beef patty?
22 How does PDCB & PDBT effect ground beef
23 What temperature does ground beef
have to be cooked?
24 Under what conditions
can you eat a rare steak?
25 How are your pork prices determined?
26 How does the changing pork market effect
27 How much should a true baby back
28 The difference between a spare
rib & St Louis rib?
What are the best quality hams made from?
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%
33 The difference between a flat and a
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?
Difference between Canadian and Canadian style bacon?
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?
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
48 The difference between an A & B
49 Is there any difference
between a wog and a shell?
50 How important
is portion control on a chicken breast?
How can you get 1 free chicken with each 5 you buy?
What factors determine the value of turkey breast?
53 Where is a good place to sell turkey lunch
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?
What is glaze used for when processing seafood?
60 What does the term ratpaking mean?
61 What causes fish fillets to be mushy when
62 How much breading is allowed on
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
70 What is a 25% water added scallop
71 What are the chances of getting
sick on seafood?
72 Why are king crabs
always sold precooked?
73 Why is imported lamb less expensive
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."
add to cart
from the publisher.
Arrives in 5 to
7 business days.
The sales section of the course will teach you
how to sell, service and negotiate with chefs and restaurant
The principles in this book were tested by 4,838
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
Step by step
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
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
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
6 A seven word phrase that when
used correctly will make you and save you more money than you ever
7 The secret Abraham Lincoln used
that enabled him to overcome every objection and win nearly every
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
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
21 How do you set up your presentation
so customers always go with you over a competitor?
More helpful strategies you will
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
Why you lose
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
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
Increase the value
of every product
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
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
What your customers will pay more
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
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
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
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
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.
changed the way they view sales... and the extra income has changed
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.”
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
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!”
add to cart
from the publisher.
Arrives in 5 to
7 business days.
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
again to all those who contributed to the territory management
section of the course:
Al Hitch, Commercial Sales Manager, Gordon
Amy Fitzpatrick, Sales and Marketing-H.C.
Amy Grimm, Sales
Professional, Performance Food Group
Booth, Sales Professional, Saval Foods
Anthony Moorhead, Pittsburgh Seafood
Anthony Paventi, Sales Training Manager, US
Austin Smith, Branch Manager,
Smith Family Foods
Barb Ward, Sales Professional, Troyer Foods
Belinda Saville, Gearhouse, Sales
Professional, South Africa
Sales Professional, San Jose, CA
Thomas, Regional Sales Manager, Ember Farms
Brian Dubin, Branch Manager, Ambassador
Brian J. Hopkins
Chesley Wyatt, Director of Training, Ben E
Chuck Mastruserio, Regional
Manager Ember Farms
Cori Mazzotta, Regional Sales Manger, Ember
Corry Givens, Sales Professional,
Brown, Sales Manager
Cullin Hamm, Branch
Kubisch, Regional VP/Sales, Performance Food Group
Diane R.Vieira, Regional Manager, Northeast,
Dick Alexander, Professional
Speaker and Consultant
Donnie Wade, VP
Foodservice Sales, Atlanta Foods International
Dr. Burt Smith, CEO Executive Marketing
Eric English, Sales Professional
Frank Barcelona, Regional Sales Manager, Ember
Gary Holbrook, Sales Manager, Brown
Gary Sanchez, Sales
Gary Sells, Sales
Professional, Ginsberg's Foods
"Chip" McFall, District Manager, US Food Service, KY
Giselle Hudson, Trinidad
Harold Price, Marketing Associate, Sysco
Bruce, Sales Manager, Northern Haserot Brandt
Ramesbottom, Territory Manager/US Foodservice
Jeff Sigal, Regional Sales Manager, Ember
Jeff Tieger, Sales Professional,
Facciola Meat Company
Terpsma, Sales Professional, Lincoln Poultry
Jonathan Gifford, Sales
Jordan de la Morandiere
Josh Gordon, Account Manager, Banta Foods
Hansen, Director of Marketing, John Morrell Foodservice
Ken Cone, President & CEO, Cone
Ken Spurrier, Regional Manager
Kenny Siegel, Sales Manager, Swiss Chalet Fine
Kristine A. Sexter, Senior Consultant, Speaker
Dec, Sales Professional, Saval Foods
Libby Griner, Sales Manager
Linda Pavlik, Regional Manager, Ember Farms
Lynn Marie, Director of Marketing, VIP
Foodservice, Maui, HI
Mark Hallquist, Procter & Gamble
Foodservice Sales Manager
Sales Professional, Lee Foodservice
Browning, Territory Manager, U.S. Foodservice
Farha, Sales Professional, Ben E. Keith Foods
Michael Kelly, Sales Professional, Feesers
Melton, Sales Manager
Mike Press, Sales
Professional, Banta Foods
Mike Rohan, Sales
Molly Maynor, Sales Manager
Cleaves, Asst General Manager, Ben E Keith
Patsy Clements, Sales Manager
Paul Nottingham, Training Manager, Food
Services of America
Phil Williams, Sales
Ray Nicholas, Sysco Division
Prickett, Director of Sales and Marketing
Rodolfo Yanez (comment - here's a story you
HAVE to read)
Sonedecker, Division Trainer, US Foodservice/Cleveland
Scott Nicotra, Territory Manager, US
Scott Yelle, VP Sales, Sysco
Stacy Jefferson, Regional Vice President,
Steve Benyo, President &
CEO, Pittsburgh Seafood’s
Steve Johns, President & CEO, More Online
Steve Maiorano, Director of Sales,
Steve Morello, Facciola
Sue McConaghy, Sales
Professional, Five Star Foods
Terry Miller, Sales Representative,
Terry R. Barr,
Category Manager, Brown Food Service
Turner, Sales Professional
Thomas R Cosentino
Hauser, AFDR President (Ten Million Sales Pro, Martin Brothers)
Todd Richards, Sales Professional
Wheat, President, Cable Meat Center, Inc
English, Sales Professional, Ben E. Keith Foods
Troy Deag, Australia
Wayne Gauldin, Pocahontas Foods
Wendy Parrot, STOP Restaurant
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.”
your order today and put your new sales rep, or your entire
sales team in the top 20% of all DSRs in the
add to cart
The course is
printed and shipped directly from the publisher. It
usually arrives between 5 and 7 business days depending on your
copyright Bob Oros 2014