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    Why you shouldn’t focus on getting more inquiries until you master this one thing

    enNovember 13, 2019

    About this Episode

    What is this one thing that you should master in having a business? It is to know “How to effectively sell”. Let’s say your business is like a car, which needs gas and engine to run. The gas represents the inquiries you receive every day while the engine serves as the selling skill in your business. If your engine is not working properly, the gas is useless and therefore you won’t get to your destination. The same goes for your business. If you’re receiving hundreds of inquiries a week but don’t know how to make these as paying customers, it’s useless.

     

    So what can you do? Here are 3 tips in making that inquiry a sure sell:

     

    1. The entire communication is not about you but about the customer. Know what their needs are that you can fulfill? 

    Remember that if you don’t put them first, you won’t win. Most of the chefs today have their Facebook and website information be all about them, but in reality, nobody cares!

     

    1. Whenever you are selling somebody something, you have to be in control of the conversation.

    Start understanding that you are guiding them in booking your services and this takes you to have to be in control. You can’t let them drive the conversation. Guide them. Stir the ship, they’ll trust you if you do this and more likely that they’ll book and hire you. 

     

    1. You have to talk to somebody either over the phone or in person. 

    This part is lost nowadays. Many opted for the use of online applications to book them and make everything automated. Being on a personal level because this word is in our job description as a “Personal Chef”.

     

    I use these 3 selling techniques in my own Personal Chef Business and have a 94.6% closed rate of booked inquiries. This technique is also what I teach in my step by step Masterclass Program. A more depth discussion and additional selling techniques were also discussed at the class. 

     

    If you apply these 3 techniques, I can guarantee an increase in your bookings 50% or more.



    _____

     

    We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!

     

    The future is yours… put it into your own hands!

     

    _____

     

    Download our FREE E-book at https://www.becomeachefpreneur.com as your Ultimate Guide to get you started on your Personal Chef Business.

     

    Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube and  don’t forget to turn on the notifications to gain access to more great content!

     

    Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group and this is a good start in surrounding yourself with the right people in starting the business and interact with like-minded chefs who are on a mission to break free from their kitchen job and build their own empire! (I know this is a repeat of the line above in bold, but this is for people who are new to the community so we want to drive these principles home)



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    ========================

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    ========================

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    ========================

    Co-Founder of Chefpreneur, and a business thought leader and strategist. From inside Chefpreneur to the stages at Chefpreneur Retreats and Events, Brock leads the team and our clients to create business machines with predictable systems and processes that drive growth and impact.

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    Visit: https://chefpreneur.com

     

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    What We do, Why We Do It.

    We’ll help you take the guesswork out of building a world-class personal chef business. With the Chefpreneur Method, you can confidently create your brand, website, booking process and more that actually turns leads into clients, without wasting time or money. How can we serve you?

    About Chef Andres:

    ========================

    Chef Andres was raised with a passion for food, instilled by his grandma, “Ya-Ya,” who showed Andres so much love through the food she cooked. Warm pots of soup and fresh baked bread always inspire nostalgic memories for Andres. But entering the industry after graduating culinary school, Andres found that the fine dining scene was far from the warm memories that Ya-Ya cultivated. Food wasn’t love, it was just thankless hard work. Working in kitchens of high-end hotels like The Ritz-Carlton, Four Seasons, and Grand Del Mar Hotels in Chicago, San Francisco, and San Diego, Chef Andres was paying his dues like so many in the industry do—working long hours, getting yelled at by stressed-out bosses, and being constantly underappreciated and exposed to the toxic culture that underlies the restaurant industry. But he didn’t want to be just another stressed-out head chef making life miserable for young cooks working their way through the ranks. Instead, he branched out on his own to start his own business as a personal chef. 

     

    Now Chef Andres is able to share the love his grandmother shared with him through the foods he loves. His business now handles 30-40 cook events per month, and he doesn’t even have to do any more of the cooking! He’s able to pay his team well and give them the lives they deserve while enjoying more flexibility to share his passion and knowledge with fellow chefs by launching Chefpreneur. After creating a business and a lifestyle that he once thought was impossible, Chef Andres feels as though he’s been called upon by God to share this knowledge with all the cooks and chefs out there who need it. Outside of work, Andres savors the freedom he now has to spend plenty of time with his wife and five daughters at their home near Atlanta, GA. 

     

    ========================

    About Brock Wagner:

    ========================

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