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2018 Trade Show Strategy

What’s the point?
If you think people will peruse and buy just from a show floor.¬† Think again ūüôā

It’s setting the mood buy –
It’s about having the right mix of products and the right people representing your brand at the booth.

Booth needs to be interactive, engaging, solution oriented, digital, and more. Its not about the quantity but quality of these criteria even for a two hour show.¬† Trade shows and people¬† are valuable in terms of costs and time.¬†Use live webinar, and/or live videos at trade show to drive business to your booth and engage even those that aren’t at the show but follow or engage with you in a digital world.¬† Trade show times and expectations should always¬† communicated prior to show too.

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It’s about networking at sessions and events.Engage and inquire about¬†the market¬†challenge and successes. Be authentic.

Finally it’s the follow up.
Thank you for dinners and even a quick email blast that’s personalized to who you connected with at that show. Instead of the email blast out to all that’s so impersonal and just a check off of your follow up list.

Shows and Buying need to be a positive customer experience and so does the post sale experience.

Passionately,

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ARE YOU READY TO EMBRACE CHANGE?

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Generations and cultural diversity needs revolve around a mindset. No matter the age or position people focus on betterment,  paying it forward,  setting higher expectations and experiences, and options.

Being more positive helps the mindset for change and achievement. It gives you the ability to bounce back, connect with others, open to learn, to be more creative, less judgmental, see the big picture better, and achieve goals faster.

It is based on science! Positive attitudes can help quality of life.

A team well connected and more positive is able to balance external vs. internal orientation as well as inquiry and advocacy.  Take the time to bring this energy to your teams. Strategies include:

  1. Having the teams’ input to¬†be part of the goal and initatives
  2. Open minded to see it through your customers’ eyes or your sales teams’ eyes.¬† What would they like to see, expect to receive, etc..
  3. Meetings with mediation -mindfulness, greater positivity
  4.  Five c in your work environments.
  • Contribution.¬†Making a difference
  • Conviction. renter or owner?
  • Culture.¬†¬†kindness or hostile?
  • Commitment. to position, loyal, believe in strategy
  • Confidence.¬†Can you state that your department or/company people exudes that to their customers?

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Passionately,

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PAY ATTENTION TO WHAT PEOPLE ARE SAYING ABOUT YOUR PRODUCTS, SERVICE AND YOU

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PAY ATTENTION because people do listen.  Careful the things you do, please will see, Careful with how your are seen-attitude, dress, etc..

After reading an article last week and then participating in a webinar it evoked me to write this blog. I thought this is  worth sharing and will give you a perspective on what small and large  foodservice organizations are doing and their expectations.

Vetting strategies on how to choose the right vendor for your foodservice venue:

 

  • Use them for a small project/trial basis
  • Test/determine their problem solving abilities
  • Looking for problem solvers.Are they a problem solver? ¬†Do they just want to sell their service or widget?
  • People who are looking for suppliers/vendors check out what they have done, reference checks especially ¬†the higher the price point of the products/services
  • Time they have been in foodservice business
  • Local nuances that only local/regional vendors know about helps with zoning, energy regulations, water regulations, shipments, etc..
  • Local should understand and it supports local communities, vendors, food and more

How do you find a reliable vendor?

  1. Personal connections
  2. Peer referrals
  3. Trades’ referrals
  4. individual insights on vendors in different regions of the world.
  5. Check websites, internet for references, news, data on that company

After finding the right vendor you need to set expectations: timelines, deliveries, follow up, installation, post sale training.  flexibility is the key- Be honest. Minor time changes, schedules, shipment do occur and let them know how you handle these things if and when they happens. Always a punch list to get things going or in live setting.

Many end users like to take the right vendors (equipment, software, contractors, designers, consultants)along with them place to place, organization to organization once they have established that this vetted vendor understands how to work with them and can get the job done. Trust, credibility  trumps it all.  TRUST YOUR GUT.

Foodservice executives want a partner not just a vendor. say what you mean do what you say!

Passionately,

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