Yesterday we had a meeting with the Sales Director of an elite brand we carry. is known in the world for the exceptional quality of its products. Since 1789, Revol strives to lead in modern catering to find more innovative culinary solutions and to offer bold serving solutions that highlight food preparations all the way to the table. Here are 3 nice points that I picked up from that 2 hours of presentation and discussion.
1. READ THE MENU
The first thing you should do when meeting with a chef-client is go early and take time to read through the menu to get a general picture of what the chef might need.
2. THE CHEF IS THE STAR
Chefs wake up early and work bloody hard. Their time is more valuable than your time. Make them talk and teach. The best salesperson is one who truly understands the job of a chef.
3. BRIGADE IS WHAT YOU CALL A KITCHEN TEAM
The term is new knowledge for me. No one in the brigade can argue with the chef. This I kinda know.
The Director closed the presentation saying with much ardor, ”we are here for SERVICE… to SERVE these people.” If I were another person, this presentation would have ignited much passion and devotion for the work I do. Sadly it didn’t.
Ironically, it reaffirmed my presumption that I am neither a salesperson, nor one who would strive in a culinary business. I shall divulge 3 reasons.
1. I DO NOT COOK
I have no history of wanting to cook or prepare food. I just eat.
2. I AM BAD IN MATH
I am a disaster in money and numbers. 10 months in the business and I still need a calculator to add 50 + 50.
3. I WOULD WANT MORE TO BE SERVICED THAN TO SERVE
Take this in the context of business not life principles.
Nevertheless, this meeting reminded me of the passion I used to have. If he could talk this way about dishes and cookware, I could do it too but in things that matter to me – perhaps in the literary business.
With Director Bruno Habig who flew all the way from France.
This photo was taken today. I had to muster up enough courage to say, ”sir, is it alright if I take a photo with you?”
Now that’s the journalist in me – a sure business I can progress in.