Rooted Round Table- The Key Differences Between Retail & Foodservice

Topics Covered:- How the ramp is different in retail vs foodservice- Different investment requirements- Why quality accounts matter in foodservice vs quantity- Review schedules and sales cycles Questions Asked:- Does the same model work in foodservice as it does in retail when looking to set-up a product with distributors?- What are the best channels and selling strategies for BOH vs FOH items?- How do GPO's (Group Purchasing Organizations) differ from working with Food Management Companies?- What are some key metrics that a foodservice operator looks at when you're selling your item?- How should I present and speak about my BOH item to an Executive Chef?