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Buy all 4 of these
manuals for only $97

(Regular price $47 each)

Special offer – all 4 manuals
combined into 2/200 page manuals…

More Gross Profit + District Sales Manager
combined into manual # 1 – 200 pages total.

Foodservice Consultant + Center of the Plate
combined into manual # 2 – 200 pages total.

MGP-Book.jpg (4940 bytes)More Gross Profit Manual

Sales people who put the strategies to work have experienced sales and gross profit increases ranging from 22% to 111%. Nothing has been left out. This program will show you how to be the type of sales person customers want to do business with!

It took over 7 years to create the original content in this "industry specific" manual. Interviews with 507 professional purchasing managers and 3,759 restaurant owners were conducted to discover how they made their buying decisions. Their feedback was converted into powerful selling strategies that will change the way you view selling forever.

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FSC-Book.jpg (5272 bytes)Foodservice Consultant Manual

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 the foodservice consultant 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 the foodservice consultant 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?

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COP-Book.jpg (4970 bytes)Center of the Plate Manual

How to beef up your sales and get the edge over your competitor by becoming a "Certified Meat Specialist" CMS and showing your customers closely guarded secrets about boxed beef, portion cut steaks, ground meats, fresh pork, hams, bacon, chicken, turkey, seafood and specialty meats.

Four reasons you should take a closer look at this center of the plate information

Over 50% of a restaurant's food cost is center of the plate - the meat items they buy.

Most restaurants build their reputation on their center of the plate theme.  Steak house, BBQ, seafood, chicken, ribs, roast beef, etc.

Even a small family restaurant serving less than 1,000 meals per week spends over $100,000 per year on meat products.

For every case of green beans purchased by a restaurant, which contains 120 portions, there are 120 portions of meat also being purchased, usually at 10 times the cost and 10 times the gross profit dollars.

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DSM-Book.jpg (5412 bytes)District Sales Manager

How to have each person in your district build a six million dollar territory with a 27% gross profit by helping your sales team carefully select the right accounts, show them how to grow their business, motivate them to sell every category, and encourage them to become their customers most valuable resource.

A district sales manager is the unknown soldier in the industry. Their responsibilities are huge and their resources are non-existent. The information in this manual is geared toward helping them maximize their efforts and get amazing results from their team.

A successful district sales manager must have the right combination of experience and street smarts. They must also have complete knowledge of not only selling strategies, but how to train, manage and motivate their sales team. You will see how effective a sales person can become when you:

  • Give each sales person a blueprint for their
    territory that will guarantee success
  • Divide your market into 27 segments and
    penetrate them one at a time
  • Set up your system of accountability and
    motivate each member on your team

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