How do you connect with your foodservice leads to determine which ones are qualified? If you use legacy tactics including cold, un-customized emails and voicemails, your response rates are probably in the low single digits. It’s spam at the end of the day. If you do get the F&B director on the phone, you have to spend time qualifying them to determine if it's the right time to talk. You are disrupting them. Better make it count.
Today, cold-calls go into voicemail, and they are deleted. Again, (I ain't kidding), it JUST happened to me while writing notes for this blog post. My cell phone rang, and rang, and rang. The digital voicemail message via email read something like, "Hi, this is such and such with XYZ Company. We are a blah blah blah ...". DELETE. I literally get 20 cold-emails per day to boot, all of which go to into spam, all of which get deleted. These people are NOT earning my attention.
I imagine this happens to you too, right? So how does today's inbound salesperson truly connect with today's empowered buyers? Let's take a look.