Hello everyone,
I’ve been working in the beef industry for several years and I’m turning 27 soon. I spent two years working as a sales representative for a beef producer, and last year I began trading beef independently, handling around 20 tons per month.
Next year, I’m planning to open my own butcher shop along with a cold storage facility where I will hold inventory. My plan is to sell around 30% of the meat through the butcher shop (beef, pork, and poultry) and distribute the remaining volume to restaurants, cash & carry wholesalers, and the HoReCa sector.
I already have strong connections with large producers and retailers, but my reach within restaurants and HoReCa is still limited. My main questions are:
How should I approach restaurants and wholesalers and turn them into regular customers?
How do I position myself as a reliable, professional supplier the “real deal” with competitive pricing?
What’s the best way to demonstrate that I can deliver quickly and consistently, even within hours of a phone call?
Any advice or experience would be greatly appreciated.
Posted by yigitkaya888
1 Comment
Why would they buy from you that makes their decisions a no-brainer ?
Ask yourself this question and you’ve almost answered it.
If you don’t know, ask the market.