How to talk about business with catering customers.docVIP

 PAGE \* MERGEFORMAT 3 How to talk about business with catering customers With food and beverage clients on business, be sure to enter the kitchen and warehouse, otherwise you will not be able to grasp the customer’s situation, such as the customer with what products, what brand, one month’s supply, called cargo cycle and inventory status, you can not have for of negotiations with customers, thereby reducing the chances of success. Can not enter the kitchen and storeroom, maybe a lot of objective reasons, you can find one hundred one thousand reasons, but the most fundamental reason is the problem of your skills, especially communication skills with customers. After the customer has the intention, we should immediately contribute, contributed to the way they are varied, but there are three commonly used words can not not remember: ‘One, tomorrow or the day after tomorrow we may have to give this area a customer delivery, it is by the way also Put your goods brought over it. two, or you first get less points used to see, the effect is good with their hands along to get some more later. Third, what time to give you a more convenient delivery, morning or afternoon ? points? ‘ In addition, we need more research to master and some cooking knowledge, attention to some new dishes, including food practices, recipes and heat, etc., these are the owners and chefs interested. You always told them about the products we met, they will feel so tired, but you can bring him some new information is not the same dish. Such as grilled fish, practices and recipes tell you to put the product launch customers go, and not just a product, but also the fish need to go have launched a series of products. Another example is mixed sauce noodles, practices and recipes tell you to customers, but also put the need to do mixed sauce noodles have launched a range of products to go. These are all I really try not fresh. In Shenzhen, there is a snack street, almost every one of the f