337: Chef turned DSR continues to learn about “the other side”

Labatt DSR Teena Vannucci-Downs from Colorado and DSR Dave Miesse yak it up about what she's learned in the last two years going from a Le Cordon Bleu trained chef to an up-and-coming DSR.  As a former operator herself, Teena knows how important it is to focus on the little things to maneuver around the "DSR pricing game" (low ball on price to get an account, then raise prices later).  They also yak about the importance of organization, using social networking and review websites to break into a new account... and a DSR Dave challenge to sell the local grocery store!

 

 

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