Every business that has Credit and no paperwork or Contract (3C), don’t try! You end up begging for payment.
P.s. Have you ever seen a Malaya accept Credit!!!
This business is ‘secretly’ being supported by the husband.
Huh? All major formal businesses sell on credit. All of them. I have worked in Procurement
It depends on the value whatever you are selling adds to them.
If you can differentiate your product properly and sell at a reasonable price, you’ll make it.
Issue sasa ni credit terms, but if you have that figured out uko sawa
Besides going door to door. Is there another way to access the owners of these eateries
I would say that door to door would be the most effective in your case.
You are selling a processed food product that I presume the restaurant will use in their recipe. This makes it important to meet the chef, have him/her evaluate your product and give feedback.
Once the chef is convinced, the rest now becomes agreeing on commercial terms
Thanks. So far I’ve only met the managers who take the sample
How long do you estimate until I get a good order or orders for that matter. If I’m doing rounds twice weekly
:D:D:D:D:D:D
Mimi nasupply mayai, so far si mbaya
Could you kindly take me through how you started, how long before you got serious orders and where you are now?
It is difficult to say.
How fast you get the order depends on whether the product you want to sell to the restaurants solves a need that the product they are currently using isn’t, and whether the managers (important that they are the decision makers) are convinced.
Also, it’d be good if you did targeted marketing (focus on a few big potential customers for now) as opposed to visiting tens of customers every week.
If those customers approve of your product, you get the motivation to target more…if they don’t, understand why and work on their feedback
What’s your margin per tray, to see if the reward is worth selling on credit
Am listening Bro.
I wanna dive into this.
How woukd you advise on this? Fresh produce I mean.Coastal hotels
Best way is to have a look at their menu and understand the fresh products. Identify the cheapest food distributors. Seek to have a meeting with the the F&B manager and perhaps its a good idea to communicate to the chef and try to market your good to them. Have a quotation and supply limits. Depending on the produce you will have to maintain standards e.g proper transportation, storage etc.
Asante Bro. Lemmi work on that.Shukran