Selling to Restaurants: How to Sell, Service and Negotiate With Chefs and Restaurant Owners

If you are new to the area of foodservice sales, this book was written for you. It is not for the foodservice sales professional who has already been selling and looking for advanced insights. The area of foodservice sales is very complex and it is difficult for a new person to take it all in. This book is an introduction to a career in foodservice sales and is priced accordingly. For a more in-depth look at the industry visit my website where you will find a complete sales course free of charge. If you have never sold products and services to restaurants you will learn step by step how to build better relationships and negotiate win/win contracts with every customer or vendor resulting in increased sales starting immediately. You will also learn how to improve in the areas of food cost, labor cost, menu pricing, as well as tips on how to sell beef, pork, poultry, and seafood. Keep in mind, it is for the person who never sold to a chef or restaurant owner. If you are hiring a new salesperson for your foodservice distribution center, this could be the perfect tool to help shorten their learning curve.