May 2018

Foodservice 101: Education is a Powerful Weapon

By Tom Jedlowski, Associate Executive Director

Are your new hires ready for battle? In our increasingly competitive industry, is not just who you know that matters - it’s what you know. But, the time spent bringing your newest recruits up-to-speed is a serious time commitment. 

You have calls to make, and emails to return. You want them to learn the ropes, but you also have your own work to complete, and your time is money.

What if you could sit your new hire in front of a computer, and a fun, interactive training program would take them through all the need-to-know basics of our industry? 

All of the truly important things. (While you do your own important things.)

Foodservice 101 shows students things like understanding the functions of a manufacturer, rep, dealer, consultant, or service agent. Understanding how each channel partner interacts with one another, and why those relationships are so important. Things like the sheer size of our industry, and the power of its reach. 

The kind of things that matter.

The kinds of things that typically take months (if not years) to fully grasp and understand.

A system that not only speaks our language – but teaches it (and reviews it!)

Our digital teacher, “Jeff,” takes students through all six-chapters with images, narration, and review; complete with a quiz at the conclusion of every chapter, and a final exam at the very end.

All to ensure your new hires aren’t just seeing the information – they’re learning it.

As we all know, the faster they learn – the faster they’re ready for the front lines.

Starting this summer, Foodservice 101 will be available to reps and manufacturers. But we’re enrolling students now for a full $50 off the standard registration rate. But the discount is only available for the first 101 students that enroll in the course. 

The cost is normally $399.00, but only $349 for the first 101 students.

 You can sign up online, here: HERE.
Or print and return a paper form HERE
Please return the paper form to [email protected]

About Foodservice 101

Employees get up to speed quickly, and thousands of training dollars are saved.

MAFSI recognizes that our members need young and talented sales staff to lead their firms into the future. We also know training new personnel on our exciting, yet complicated industry, can be a challenge.

Starting in summer 2018, rep and manufacturer members can breathe a sigh of relief. It is with great excitement that we announce the launch of our Foodservice 101 program.

Foodservice 101 will be a chapter based, online education series, designed to get your new sales personnel trained quickly and effectively...enabling you to get them up to speed fast.

It is important to note the Foodservice 101 program will be user friendly and self-testing; each chapter will take you through a section of the program and end with a quick quiz to reinforce the information studied.

Foodservice 101 will be an opt-in MAFSI member benefit.

MAFSI's six course Foodservice 101 curriculum will cover the basics of the foodservice industry and will include:

Chapter 1 - Size of the Foodservice Industry & Product Categories

This opening course will explain the economic scope of the commercial foodservice industry across the US and Canada, as well as our industry's portion and impact. The course will also define the products we sell, their categories, and how they fit into the landscape of commercial foodservice.

Chapter 2 - The Channel & Channel Partners

The following chapter is designed to introduce students to the five channel partners. The individual channel partners' responsibilities are defined, we discuss how how they work together to supply equipment, smallwares/kitchen tools, tabletop/servingware, and furniture for foodservice operations -- and a whole lot more.

Chapter 3 - Roles & Responsibilities of the Channel Partners

In our third chapter, we'll discuss who in the channel is each other's partner, who is a customer, what they expect from one another, as well as the roles and responsibilities of each channel partner - to one another.

Chapter 4 - Foodservice Operators

In this chapter, we look at the size and scope of foodservice operators across the US and Canada. We'll dive into the hard numbers of operator units, the size and scope of their segments, along with how they purchase, how much they purchase, and most importantly - how to sell to them.

Chapter 5 - Channels of Distribution

Using an interactive map, students will see the top channels of distribution in our industry, why that distribution channel is important, and how each channel partner works together to bring products from the factory, to the operator.

Chapter 6 - Foodservice Transactions & Math

In our final 101 chapter, we define multiple foodservice transactional terms such as P.O., acknowledgement, spiff, discount, and more. We look at which channel partner is responsible for each part of the transaction, why they're responsible for it, and how to calculate common foodservice transactions.

You can sign up online, here: HERE.
Or print and return a paper form HERE.
Please return the paper form to [email protected]

If you have any questions about Foodservice 101, please feel free to contact me at [email protected].

Tom Jedlowski, Associate Executive Director

Tom is responsible for galvanizing member benefits, while strategizing new initiatives to further the association’s brand as a thought-leader within the commercial foodservice equipment industry. After serving for almost two years on our PR and Marketing Committee, Tom has long been a staunch advocate both for MAFSI, and for the rep-manufacturer method of marketing. He brings over a decade of marketing, public relations, and branding expertise to the MAFSI team.  Tom can be reached at [email protected] or at (615) 540-0734.

Return to MAFSI Matters - May Edition 2018

Questions or Comments? Please contact us today at (404) 214-9474 or [email protected].