Topics Covered:
- How the ramp is different in retail vs foodservice
- Different investment requirements
- Why quality accounts matter in foodservice vs quantity
- Review schedules and sales cycles
Questions Asked:
- Does the same model work in foodservice as it does in retail when looking to set-up a product with distributors?
- What are the best channels and selling strategies for BOH vs FOH items?
- How do GPO's (Group Purchasing Organizations) differ from working with Food Management Companies?
- What are some key metrics that a foodservice operator looks at when you're selling your item?
- How should I present and speak about my BOH item to an Executive Chef?
