John Paré Email & Phone Number

I am an advocate of the independent restaurateur. My experience in the hospitality industry has provided enduring lessons and invaluable insight. Owning and operating a restaurant is demanding, challenging and very complicated. Success doesn’t come easily.Today’s restaurant operator understands the transforming effect that food has on their guests. Food and dining experiences create lasting emotional connections. To achieve purpose and culinary aspirations, operators have drastically changed the way they buy.At the same time, selling food has evolved tremendously over the last few years. To compete in a highly commoditized, price-driven marketplace, successful foodservice distributors recognize that their customers want useful knowledge and valuable practical insight; major components in a uniquely differentiated sales experience. New selling skills are required. Understanding the customer’s business as well as consumer trends and shifts in the eating behaviors are a prerequisite. Product knowledge is not enough. Restaurateurs are eager to do business with sales professionals; those who have invested the time in acquiring industry related expertise and demonstrate the ability to be resourceful in discovering and diagnosing their customer’s needs and wants. This is the Era of Customer Control. For sales retention and expansive sales growth, leaders and front line professionals will have to evaluate their sales process. A sales experience that is relevant and tailored to the customer’s needs; that seeks to understand the customer intuitively and empirically, will best serve both the customer and the seller, while creating credibility, trust, transparency and customer loyalty.

Listed skills include Restaurants, Sales, Restaurant Management, Food And Beverage, and 28 others.

• 

  University Of North Carolina

  Economics