Face-To-Face Meetings Help Improve Sales Rates

The Sales Profession Saved My Life -- and Made My Company Millions

“(…) Prospects who refuse to make a final decision even after being held accountable to their previous declarations are politely telling you “no.” And keep in mind, “no” is a perfectly acceptable answer because “no” will not kill you in sales — “I don’t know” will destroy you with false hopes of commissions that will most likely never materialize.

This selling method can be applied to any number of excuses you are likely to hear at the end of your sales presentation. By addressing “I want to think about it” or “I don’t want to change suppliers” or “I need three bids” proactively, you will be in a very strong position to get a final decision about you and your company.

Never be caught flat-footed when it comes to objections and stall tactics. Proactively anticipate and prepare for whatever excuses may come up.

The key is to combine basic psychology and sales fundamentals to proactively eliminate the inevitable excuses prospects will raise to postpone making a decision. By removing the excuses ahead of time, the prospect will be more likely to make that final decision in your presence, which will dramatically increase the probability of a successful outcome.”

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TripAdvisor Plans A Social Network Via New Feed, Site And Partners

“TripAdvisor wants to be a one-stop-shop for consumers to share, plan and learn about trips. To reach that goal, the Needham, Massachusetts-based travel site is unveiling a new website and mobile offering later this year that gives consumers the option to connect with friends, influencers, brands and publishers to build social feeds and plan trips.

“One size fits all becomes a personalized trip for you,” said Stephen Kaufer, chief executive and co-founder of TripAdvisor at an unveiling event in New York on Monday morning. “I’m an individual, I’m unique,” he added, noting that consumers want to hear what other voices are saying, and then pick and choose accordingly. According to TripAdvisor data, 66 percent of trip planning incorporates reviews from other travelers, and 62 percent comes from friends and families sharing tips.”

Read more here.

5 Free Ways To Get Customers Talking About Your Brand

Image result for brand“Most fast-casual operators believe that competency creates conversation. That being “good” equals word of mouth. But it often does not, because almost every competitor is at least good. If you want customers to tell others about your restaurants — and you do — you must be different in addition to being excellent.

Talkable generosity
In this style of Talk Trigger, you give your customers a little something extra, Five Guys Burgers and Fries is legendary in this area, as they provide each patron a substantial volume of “bonus fries.” Social media chatter about this largesse is constant, propelling the chain’s growth.”

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How to Create Facebook In-Stream Video Ads

“Because Facebook in-stream video ads interrupt what people are viewing, your video needs to capture your audience’s attention quickly.

One way to do this is to tell a story and make the narrative something that your audience will respond to. If the first 5 seconds of the story grabs their interest, they’ll likely want to know what happens at the end. To go one step further, include a call to action so people can visit your website to find out what happened next.

Another tactic is to show something that’s a shock/surprise in the first 5 seconds. Teach your audience something, make them laugh, or say something controversial and explain it (if it’s appropriate for your brand). At the beginning of the video, explain the problem and promise a solution.

Consider using text overlay for viewers who are watching your video with the sound muted. This may also be a good solution if you don’t have the resources for an expensive media production. You can create a video slideshow instead.”

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Food Delivery Option is Now on Facebook

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Have you ever giving out “thumbs” for delicious food photography on social networking sites? Don’t you want to actually taste those delicious food? Now, a powerful data analysis social media, Facebook, has added food delivery option on its social networking site. Aiming to fill out the gap between social and utilitarian, utilizing the advanced target advertising strategy in food delivery market could be a huge step forward in the restaurant industry. Business can now market its brand image on social media and bring the food to the right foodie.

You can read more about this topic here.

Cornell Research Shows Restaurants are Profiting from Tabletop Ordering Technology

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Tabletop ordering technology is becoming more and more familiar to restaurant patrons nowadays. When considering the implementation of this technology, restaurant owners must consider the cost of equipment installation and its effect on future profits. According to a new study from the Center for Hospitality Research at Cornell University, the benefits of tabletop ordering technology significantly outweigh the cost. In the long run, tabletop ordering technology reduced servers’ labor time when meeting customers’ needs and ensured quality service. In other words, profits increased and labor costs fell.

You can read more about this topic here.

NYC Vegetarian Food Fest

Sarah Gross and Nira Paliwoda are the founders of U.S. Veg Corp, an event production and marketing brand focused on the growing vegetarian and green markets. U.S. Veg Corp provides offline and online opportunities throughout the year to target a passionate audience interested in a vegetarian and eco-friendly lifestyle. Nira and Sarah are active members of the local vegetarian and green movement. Their involvement with the community ensures that the events they put on address the latest issues concerning the vegetarian market and the most of-the-moment technologies.

The NYC Veg Food Fest will take place this year on March 14th & 15th from 11AM-6PM at The Metropolitan Pavilion on 125 West 18th St. Purchase your tickets now to attend and get yummy food samples, engage in fun activities and listen to inspiring speakers. For a list of this year’s exhibitors click here. Tickets for a 2-day pass are $50, while single day passes cost $30. To purchase tickets to the festival, click here.

 

Chobani Launching Food Incubator

Next Spring, Chobani founder and CEO Hamdi Ulukaya will be launching the brand’s first food incubator in New York City. The company has been doing very well with sales increasing from $3 million in revenues in 2007 to over $1 billion by 2012. The newly launched six-month program will be offering up office space and contacts with potential clients. Chobani will also be allocating up to $2 million in early-stage investment for the first group of about 10 companies. Ulakaya has had the idea to launch a food incubator for some time now, expressing that they, “have learned a lot about the space, about the food, and we’ve proved our model works. The founding mission we had was better food for more people–why does yogurt have to be exclusive?”

The program will be putting emphasis on branding, positioning and pricing. Chobani knows that these factors are crucial to food startups as they too have made important strategic decisions to get them to where they are now. Ulakaya will ensure that the startup’s products are tasty and affordable so as to appeal to mainstream consumers in the same way  Chobani’s products have. According to Ulakaya, “Some of the [issues with obtaining this food] is that it’s a lifestyle, but a majority of it is also availability, and if it is available, it’s not affordable. We can start from a better position and make it better as we go.”

There is a webpage where Chobani urges new entrepreneurs to apply and the class will be announced in the next few weeks. The entrepreneurs will have access to a host of resources such as marketing and distribution, and will be mentored directly by Ulakaya. To read more about the launch of Chobani’s first food incubator in New York City, click here

Increasing Speed of Service

Innovations in mobile payments lead to a more efficient and seamless experience which will increase restaurant traffic, however, as an operator you need to be equipped for the influx of guests and know how to keep a speedy service. Leaders from across the fast casual segment discussed solutions to drive the speed of service at the ninth annual Fast Casual Executive Summit held in Denver and came up with nine main solutions:

1) Adding a second line.  The addition of a second line that focuses solely on catering, online or mobile orders and carry out will help break up the line and lead to speedier service.

2)Encourage guests to break the line. Hand in hand with number 1, tweeting that online ordering lets you go in the second line will also help manage flow.

3)Choose adequate online software. Choose a software that knows to space out online orders to allow for increased efficiency.

4) Off-site phone orders. The advantage of moving phone orders from the cashier to a call center is that they can be handled as mobile orders socustomer data can be captured which opens up another segment for marketing.

To read more solutions and suggestions on how to increase the speed of service in the fast casual segment, click here