Hiss selling steak.docVIP

 PAGE \* MERGEFORMAT 11 Hiss selling steak For colleagues birthday, we went to the Carrefour shopping. I went straight to my colleagues pulled seafood semi-finished products area, but I almost do not eat seafood, for fear fishy! Because he wanted to eat shabu-shabu, seafood unavoidable. Seafood shelves before a steaming electric shabu, fish balls, shrimp balls and roll in it lively manner. In the Promoters recommendation, I tasted a small, tasty, and not fishy. So we bought a lot of squelch. Promoters almost no fees of any tongue, but some sell live seafood cooked semi-finished products, let me try a small piece of the dozens of dollars on the sale and purchase transaction. It reminds me of selling drinks in the bar, young lady, his verbal skills to sell to their customers a certain brand of wine, but often put it thirsty, customers will still not believe it. Because customers have a general state of mind, which a salesman is not a ‘Mrs. Wang Selling what traders puff’. If you also allow your customers to buy before you taste the wine you are selling and personally experience the taste of wine to see if as good as you say, the effect would not be better? A good steak salesman, often does not directly sell steak itself, he would go to sell fried steak attractive issued when the ‘hissing’ sound. Think of steak in the pan-ri ‘hissing’ to call, who would not think of steak golden crisp and thoroughly tender outside Giori, how many people will reject his steak? Marketing of seafood and steak do not look the same, but there is a common place: the promoter to sell the experience. This is known as experiential marketing. What customers experience? On a good product is just like a good steak on, but not only you can provide, on a good steak. Homogenization in the product such a high surplus of the period of goods, in addition to price, brand, service beyond what you can provide incentives for consumers to do? Experiential Marketing is from the pre-start, so that c