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Dream job (for me)

post #1 of 5
1/26/09 at 7:29pm
Thread Starter 
I would appreciate any input from people who deal with food reps.

I have a small ( 2 years) background in stone distributors sales. Then I went into the installation end of the business, for 5 years. The bottom fell out of that end. I interviewed for a food rep. at U.S. Foods. The interview went great. Problem is they went on a hiring freeze.

Upon learning this, I dove into the food industry. I gained employment at a supermarket as a meat cutter(in training), and at a local TGI's, type place, as well as slinging pies every other Sunday.

My questions are as follows;
What do you look for in a rep?
Do you recommend any other jobs one can take on?

Any other input would be greatly appreciated,
Wayde
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post #2 of 5
1/26/09 at 8:29pm
What do I look for in a rep?

Product knowledge. I've had more reps who knew less about what they sell than I do. It hurts to see an invoice with the reps's name on it, having to pay for it, knowing the rep is getting a percentage of that order for not knowing anything.


Respect. Any rep who waltzes in during service, or expects the Chef to have oodles of time to talk about golfing doesn't get any respect--or orders.

Advice. You turn on your signal lights BEFORE you make the turn, not afterwards. Don't tell me that olive oil or whatever just went up in price, tell me in ADVANCE, and I'll stock up, buffer my price hike a bit. If it's raining in California or freezing in Florida, tell me, and I'll find subsitutes for romaine and oranges, but don't shock me with $68.00 cases of 24's romaine when last week it was $37.00.
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post #3 of 5
1/27/09 at 9:06am
Good points foodpump.

I'd like to add:

Integrity. If you say you're going to do something, do it. Follow up on it.
Don't make me ask week after week where my special order is, only to hear you say " I ordered it". Follow up on it.
Don't say yes unless you know for certain that's the correct response.
When I ask for your best price, give me your best price.
Don't give me a supposed best price, only to lower it when I tell you I can get it cheaper elsewhere.

In other words, and to tie in with foodpump's comments: Don't waste my time.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #4 of 5
1/27/09 at 9:54am
Having been in sales and just living long enough it amazes me to no end when I see people being sneaky. There is so much money to be made honestly that for the life of me I can't understand being a con artist and making a few bucks and then losing in the long run.
What Jim and FP said is all you need to be successful in the long run. Honesty, integrity and treat every customer (even the difficult ones) as if they were part of your family. Give them the same info and deal you would your mother. Eat a nickle to make a dime and you'll be successful everytime! (Hey I just made that up! :eek: I coined a coin phrase!) :roll:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #5 of 5
1/27/09 at 11:23am
Thread Starter 
Thank you for the input chefs. These are great responses, for when/if I get the job.

Now, do you have any advice for me to prepare for the next set of interviews?

Thank you,
Wayde
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