Bøker av Bob Oros

I HAVE A SERIOUS QUESTION FOR YOU. Have you ever thought about being an independent sales trainer for a variety of companies in your local area? Do you enjoy helping people increase their sales and profits? Do you think you have what it takes? If your answer is yes, but you don't know how or where to begin, I may be able to help you. For more than 25 years I have been perfecting a sales training course that can be promoted to small and large businesses in your area and facilitated by someone with your skills. The training is designed to solve a huge problem for companies who have a small sales team and an equally small budget for sales training. Even many of the larger companies have cut their training budget and are looking for ways to increase the skills of their sales team. The course is based on a 13-week cycle with a weekly sales meeting facilitated by you. The 13 modules are such that anyone can enter the program on any week during the 13 cycles. This gives you the chance to be part of the solution for many companies who are in need of increased sales. This book is all you need.

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.-"I've been in sales for about 30 years. Even though this book is designed for new salespeople, this book opened my eyes to things I was completely overlooking."Gary Stuart, DSR"I am not new to sales. I have been selling for 15 years and I have learned more from your book for new salespeople than I have during my entire 15 years in sales."Greg Nixon, DSR sales"In my second month as a new DSR sales were up 18% over the previous year when an "experienced" sales rep was working the territory."Kevin Harpham, New DSR"Because of your course I have opened 5 new accounts in my first 3 weeks generating $8,000 a week in new business." Zeb Levister, New DSR

My wife and I were traveling when our son called from Oklahoma City and told us that Julie, our daughter, was found dead in her apartment from a drug overdose. She was 27 years old. If I had it to do over again what would I tell her? If you are looking for a long, technical answer, this is not for you. This is the first step and if it is not taken, it is unlikely anything else will work.

Save 10% on your labor cost - Save $44,000 on your food cost - Increase the size of every check - Five steps that will fix your finances - Five quick management concepts - 5 interviews with successful owners - Identify and market your unique sizzle - Beef up your menu with better pricing - Get your staff motivated and excited - A crash course in meat and seafood - How people decide where to eat out - Food safety.