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From Line Cook To Food Rep: How a chef's disipline built a better sales career
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We trace Jimmy’s leap from teenage line cook to respected food rep and unpack how servant leadership, speed, and accuracy keep restaurants running when the market and deliveries don’t play nice.
Scallops, yields, and coaching culture all get the blunt, practical treatment.
• chef-to-rep journey grounded in accountability and timing
• servant leadership as the core of effective food sales
• coaching drivers and setting key drop standards
• substitutions that work when the product is scarce
• pricing, yields, and how to compare by usable ounces
• scallops and water content affecting sear and quality
• competition among vendors and realistic loyalty
• kitchen culture, passion versus anger, standards under pressure
• learning by asking, not hiding behind YouTube
• ending with taking care of people to sustain the craft
Your food reps can make your life hell or heaven, listen to this episode for some blunt talk on how to treat your customers and what it really takes to be successful in the food industry right now!
Welcome to the show! Burnt Hands Perspective
Support the show
VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support
CONTACT US:
www.burnthandsperspective.com
[email protected]
IG @Theburnthandsperspective
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
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By Antonio Caruana and Kristen CrowleySend us a text
We trace Jimmy’s leap from teenage line cook to respected food rep and unpack how servant leadership, speed, and accuracy keep restaurants running when the market and deliveries don’t play nice.
Scallops, yields, and coaching culture all get the blunt, practical treatment.
• chef-to-rep journey grounded in accountability and timing
• servant leadership as the core of effective food sales
• coaching drivers and setting key drop standards
• substitutions that work when the product is scarce
• pricing, yields, and how to compare by usable ounces
• scallops and water content affecting sear and quality
• competition among vendors and realistic loyalty
• kitchen culture, passion versus anger, standards under pressure
• learning by asking, not hiding behind YouTube
• ending with taking care of people to sustain the craft
Your food reps can make your life hell or heaven, listen to this episode for some blunt talk on how to treat your customers and what it really takes to be successful in the food industry right now!
Welcome to the show! Burnt Hands Perspective
Support the show
VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support
CONTACT US:
www.burnthandsperspective.com
[email protected]
IG @Theburnthandsperspective
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!