Foodservice
Consultant Seminar
A foodservice consultant earns
around $1,250 per day – why should you settle for any less? By the time you finish
reading this manual or going through the seminar your confidence and commissions will
shoot through the roof
The five sections in this manual will show you
how to be the most valuable person calling on your customers. With over 100 things to talk
about besides price you will become a true foodservice consultant!
The strategies in this manual have been presented to sales
people, healthcare professionals, franchise owners, culinary schools, chefs associations,
school foodservice employees, dieticians and restaurant owners in all 50 states and as far
away as New Zealand.
Learning the mysteries of the foodservice business has
always been a challenge. Most knowledge comes the old fashioned way, hard work –
trial and error. When you are hiring a new rep what would it be worth to cut months, even
years, off their learning curve? How would you feel about reading a sales manual that was
not 10% relevant – 20% relevant – or even 50% relevant – but ONE HUNDRED
PERCENT RELEVANT TO YOUR BUSINESS?
Or perhaps you feel like Craig Bolesky from Mt
Morris, NY, who said: "I normally don't buy or read information published
in our industry because it is either shallow or a waste of time."
Craig also added this: "However, after reading
Bob’s manuals I would be happy to pay $1,500 for the information in his valuable
resource!"
Call or email for details about having this presented at
your next sales meeting, food show, franchise conference or special event.
Click here to order the manuals.. Contact me about a
seminar...
Seminar/Manual outline...
Save customers thousands on food cost...
There has never been a restaurant go out of business because they paid
too much for their food! However, there have been many failures due to high food cost. You
will have a clear understanding that price has nothing to do with food cost. You will
learn specific examples of how restaurant operators have saved thousands.
How to avoid business killing headlines...
Party of 20 get sick eating prime rib… Shrimp served at banquet everyone gets
sick... Child gets sick at local restaurant…Two die from eating stuffed ham... School
kids get botulism poisoning… Child dies from eating hot dog…
How to keep your customer’s menu a cut above...
A menu projects the image of the restaurant and the creativity of the
owner. The menu also doubles as a business card, order guide, sales brochure, marketing
tool as well as the focus point of their revenue. You will learn strategies that will help
your customers design, develop and use their menu with surgical precision!
How to identify and sell the sizzle...
You will be given specific examples such as how a restaurant in Missouri became the famous
"Home of the throwed rolls". How a steak house in Texas made it all the way to
the Jay Leno show with their Free 72 ounce steak. How a restaurant emerged from chapter 11
to success by making a name change. How a restaurant in California became famous by
focusing their menu on PEA SOUP !!! Plus much more... Low-cost, hands-on methods to
identify and market your customers "sizzle."
How to motivate the unmotivated...
Your customers success in the restaurant business is judged not only by the good meal, the
atmosphere, or the price their patrons paid. Their success is also determined by the
friendliness of their staff, their alertness, their attitude, how they look, and the way
they do their job. Helping to increase the productivity of your customers staff by
offering them ideas and suggestions is smart business! You will learn the secret of what
makes a motivation program work.
Secrets of success in the food business...
If a group of investors asked your advice about investing a million dollars
in a restaurant would you know what to tell them? There are five key strategies that every
restaurant must use to successfully compete in today’s changing market. Once you know
what they are you will be viewed as an expert in the business.
More details...
How to cut your food cost to the bone and start
increasing your bottom line today…
Once you go through this food cost check list you will
immediately start increasing your profit.
How to avoid the high cost of waste...
By using a certain example you learn a new way of
looking at the amount of money your shrink and waste actually costs your over the course
of a year.
How to save thousands with portion control
adjustments...
You are already talking about portion control, however,
by using these examples you will view portion control in a whole new light.
How to do away with specials and make an easy $10,000
extra profit...
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.
How to spot unethical vendors...
It is important to be aware that there are some companies
in our industry that are programming their computers to create an unfair profit and
costing you a ton of money.
Save $44,272 starting in one hour...
An example of how one small restaurant saved $44,272 by
applying five simple ideas that were so effective they completely turned the restaurant
into a profitable operation.
How to control labor cost...
There is a simple formula that will show you how to
zero in on your labor cost and maintain it at any percentage you want.
How to beat the odds of success...
A new restaurant start up has about a 50% chance of
still being in business in five years, yet there is a simple technique you can copy that
will increase success rate to more than 95%.
The cost of 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 to avoid a huge delivery 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.
How to remove the temptation of theft...
A very clever idea a successful chain restaurant uses
that could end up saving you thousands on your food cost.
How to spot employees who take cash...
Employee theft has always been a huge problem with
independent restaurants, however, 80% of their losses come from only 5 employee theft
techniques. Know what they are and you will be way ahead of the game.
How to do a daily profit and loss
This technique will show you how to know exactly where you
stand at the end of each day so you can make better management decisions.
How a restaurant in Japan became famous...
How one restaurant in Japan was able to drastically
reduce the amount of time it took to turn their tables and triple their income.
How a simple name change can boost sales...
How a restaurant made a simple name change and was able
to attract hundreds of new customers as well as keep all their regular customers, after
recovering from bankruptcy.
How to develop a unique signature item...
How a restaurant in California was able to build a very
successful operation by focusing their menu on a very unusual and unique signature item.
How to get national recognition...
How a restaurant in Texas was able to attract a huge
amount of attention and bring in business from all over the country.
How to be in 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.
How to do the unexpected and become rich...
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 to cut labor cost and improve service...
How an idea discovered in Nebraska was used by several
restaurants and cut their labor cost in half!
How to 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.
How to 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.
How to use a unique concept for bringing in customers...
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 to be successful...
Why two huge restaurants, with unlimited resources,
went out of business because they both made this common mistake that you could easily
make.
How to be an 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.
How to implement proven marketing techniques that
works...
When business is down there are 26 marketing ideas that
will immediately fill the dining room.
How to make better use of inside marketing...
There are 19 things you can do inside your restaurant that
will bring customers back again and again.
How business killing headlines can kill your sales...
The serv-safe program is extremely valuable to
restaurant owners, however, to avoid business-killing headlines such as "Two Die From
Eating Stuffed Ham In Local Deli" you must know the single cause of all food-borne
illness and how to make your employees aware of it.
How to make your employees more responsible...
How to avoid the risk having a food borne illness
destroy your company's good name and financial position.
Why people didn’t get sick in the "old
days"...
Years ago eating a raw hamburger sandwich with a slice
of onion was considered to be completely safe. Why didn’t they get sick?
How to know what to do first if it ever happens to
you...
According to the Oklahoma State Department of Health
the average cost to a foodservice operator for making someone sick is $74,000.
How to avoid any problems by knowing the source of
bacteria...
An important thing to keep in mind is that we are
talking about live animals that are raised in unsanitary conditions. Once you and your
employees read this section of the manual you will view your entire operation from a
different point of view.
How to combat the three bacteria's; Salmonella, Botulism
and Ecoli
There are three simple steps you and your employees can
take that will make sure you have a safe operation and never have to worry about creating
a food safety issue.
How to cost out a buffet...
How to figure the exact cost per person when you have
both a buffet and a menu.
How to make use of left over food...
How you can turn left-over food from your buffet such
as French toast, fish, baked desserts, and pizza, into profit making menu items.
How to double the size of your menu...
How one simple concept can double the size of your menu
while adding only a few additional inventory items.
How to calculate menu pricing...
Which of the five methods of menu pricing are the most
effective and which of the five methods should you be using.
How to use pricing as a strategy...
By using a special pricing strategy a restaurant in
Northern Maine was able to keep steady customer during the slow winter months.
How to determine the time limit of food prep...
How should you determine the maximum length of time it
should take to prepare and serve a menu item?
How to avoid the biggest hiring mistakes...
What is one of the biggest menu mistakes a restaurant
manager allows to happen when hiring a new chef?
How to design your menu...
Many restaurant owners overlook this simple concept
with their menu and upset an unbelievable number of customers who never complain, but
never come back.
How to know when to add new menu items...
Customer surveys reveal that a certain percentage of the
menu should never change while a certain percentage should constantly be changing.
How to add an important ingredient to your menu...
Leave this important and interesting fact off the menu
and you are missing out on a great marketing opportunity.
How to positioning your menu for maximum results...
The menu also doubles as a sales presentation and by
using this powerful theory of menu design, the sales message will be twice as effective.
How to maximize 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
make the necessary changes.
How to create advertising based on the four reasons
people eat out...
There are only four basic reasons why people
eat out and knowing what they are will help you position yourself in your unique market.
How to capitalize on your customer’s decision
making process...
There are only three reasons people use to base their
decision on where to eat out and knowing this will help know where to focus
your marketing.
How to make use of the common denominator of success...
After visiting 3,759 restaurants in all 50 states and
as far away as New Zealand, there is only one common denominator that the successful
one’s had in common.
How to duplicate these case-study success stories...
The success stories of 13 chain restaurants and what they
all have in common that you can duplicate.
