Product Name: Six book special – How to build a $10,000,000 territory

Click here to get Six book special – How to build a $10,000,000 territory at discounted price while it’s still available…

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Six book special – How to build a $10,000,000 territory is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

Description:

Buy PDF copies of these six manuals and download them IMMEDIATELY!

This one-of-a-kind set of manuals for foodservice professionals will increase your sales and commissions!  It has never been easier to give yourself a pay raise or land a great job! 

Manual #1 – Increase sales and earn more profits

This manual is designed for distributor sales people who are selling the same products sold by their competitors with price being one of the key issues.  Here are the 18 modules covered in manual #1.

You will learn how to set your sights on a six million dollar territory, how to sell every category, hundreds of veteran sales people will share their secrets about staying motivated and keeping your receivables current, plus much, much more.  You will also learn how to set your sights on a ten million dollar territory, how to see the opportunities in the industry, how to sell every category, hundreds of veteran sales people will share their secrets about staying motivated and keeping receivables current, plus much, much more.

This 100 page manual is filled with information that would take you a lifetime in the business to learn on your own.

All of this information is included in the Foodservice Consultant manual

Dozens of restaurant turnaround strategies that will show you how to cut cost and increase revenue for your customers…

There is a simple formula that will show you how to zero in on your labor cost and be able to maintain your cost at any percentage you want.

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.

A very clever idea a successful chain restaurant uses that could end up saving you thousands on your food cost.

How employees take cash…

Employee theft has always been a huge problem with independent restaurants, however, 80% of your losses come from only 5 employee theft techniques.

By using a certain example you can learn a new way of looking at the amount of money your shrink and waste actually costs you over the course of a year.

Portion control examples…

You are already talking to your customers about portion control , however, by reading these examples you will really know the facts.

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.

You need to know that there are some companies in our industry that are programming their computers to create an unfair profit and unfair selling advantage and it is costing YOU money.

How an idea discovered in North Platte, Nebraska, was used by several restaurants and cut their labor cost in half!

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 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…

Why two huge restaurants, with unlimited resources, went out of business because they both made this common mistake that you could easily make.

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.

These techniques were given the “acid test” with real restaurant operators who were having serious problems – and it passed with flying colors.

This manual was first designed as a seminar for restaurant operators. Before offering it in a manual I wanted to make sure it would pass the test in real life situations. I have presented it at food shows in various parts of the country with huge success and great feedback.

For example: A woman who was previously a United States District Judge, opened a restaurant and was having a difficult time making it work. After the Restaurant Turnaround seminar she said it was the most helpful information she has come across in all of the research she did prior to opening her business. She said that if she had this simple formula before starting her restaurant she would have saved hundreds of hours and thousands of dollars.

Another restaurant owner in North Kansas was about to close her doors. She came to the food show and looked me up prior to my seminar. She was in tears as she said she was about to lose her restaurant due to declining sales and increasing costs. She asked for my help and we sat down together for about an hour. We went over the formula in the Restaurant Turnaround seminar and came up with a plan that not only gave her the ideas she needed to increase her customer count and check size, but also how to lower her rent, lower her food cost and lower her labor cost. She went back fully armed with the information and plan to turn her business around and start enjoying being a restaurant owner again.

Another restaurant in Kansas had two owners who attended the seminar. They were two of the restaurant’s wait staff and recently bought the business. They didn’t have any idea about how to run their newly bought restaurant and it was even more obvious by the questions they asked during the workshop. I told them they needed to stay after the seminar and get some additional help. In less than an hour (and a yellow pad full of notes) they felt fully confident about how to operate their business.

In Knoxville a restaurant owner drove 3 hours for the sole purpose of attending the seminar. He and I continued our conversation after the seminar and he said one of the ideas about scheduling alone will save him thousands of dollars a year and will return him 100 times the cost of the trip.

In Cleveland a restaurant owner attended the seminar and sent me the following email: “If people attended your seminar and took away just one of your many good ideas, they would make more money than any purchasing savings they might gain at the food show!”

Manual #4 – Over 50% of a restaurant’s food cost is meat, “center of the plate.”

This 100 page manual will show you how to become the most valuable person calling on your customers!  Over 50% of a restaurant’s food cost is “center of the plate.”   There are answers to 137 questions about how to sell meat products.  There is no faster way to increase your order size than to sell center of the plate. Everything you need to become an expert in this important category.    

Manual #5 – 100 Restaurant Interviews…

This manual has 100 recently conducted interviews with independent restuarant owners revealing their keys to success in the business.  These restaurant interviews will give you the confidence to talk with owners and managers using their own “language”.  You will have information straight from the people who are successful in the business.

Manual #6 – Why a career in sales?

100 sales professionals share the reasons they are in sales!  Once you read what they have to say you will never consider doing anything else for a living.

Still not sure if this is for you?  Read the following testimonials:

“Excellent, comprehensive guide to the industry as seen through the eyes of a veteran. A great program for the novice as well as the seasoned professional. I learned more in the two months with your course than I did after 4 years in sales.”

Frank Iessi, DSR, North Carolina

“Thanks for your GREAT course. Since starting in April, my sales have grown substantially each month. In the month of August they were up 18% over the previous year (the first month after completing the course). I am still excited to call on my customers every day because I know that I am knowledgeable and there is very little that can stop me from being the best sales person that has ever called on them. Thank you again and I am very excited to meet you at our January meeting.”
Kevin Harpham

“I have spent the last 20 years as Executive Chef – last 26 years cooking professionally (Tampa, Boston, NYC, New Hampshire, Colorado, North Carolina) and have spent the entire time on the “buying” side.  Being on the other side of the desk has been a great experience thus far.  Your curriculum proved that no matter how much experience you may have, you learn something new every day (or several things a day in this case).”

Zeb Levister, Distributor Sales Rep

Here’s what Melissa Waterbury, RD, said about the manuals…

“I am a well polished professional, college graduate, culinary trained chef and dietitian. The course normally takes 90 days however, I was able to complete it in 36 days because there was so much interesting information. Thanks for a great start in my new sales career.”

Click here to get Six book special – How to build a $10,000,000 territory at discounted price while it’s still available…

All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors.

Six book special – How to build a $10,000,000 territory is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

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