This is “Review and Practice”, section 14.4 from the book Powerful Selling (v. 1.0).
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Now that you have read this chapter, you should be able to understand the key elements of how to manage your time and resources to be successful in sales.
Now it’s time to put what you’ve learned into practice. The following are two roles that are involved in the same selling situation—one role is the customer, and the other is the salesperson. This will give you the opportunity to think about this selling situation from the point of view of both the customer and the salesperson.
Read each role carefully along with the discussion questions. Be prepared to play either of the roles in class using the concepts covered in this chapter. You may be asked to discuss the roles and do a role-play in groups or individually.
Time Is on My Side: Managing Customers and Your Time
Role: Food and beverage manager at a major luxury hotel chain
You are a significant customer, one that all your liquor distributors want to have because you have a four-star brand name. All the sales reps want to add your hotel chain to their client list. That’s why you split the business between several reps. You feel like that provides your business the best service and keeps all the reps on their toes.
You like it when sales reps spend time talking with you and demonstrate that they care about the business. In fact, you are always impressed when one goes out of her way to personally deliver a case of something that didn’t get delivered on the truck (it seems like that happens often). When a rep doesn’t respond quickly to a delivery error, you take away some of the business from them.
Role: Liquor distributor sales rep
You have a very small part of this luxury hotel’s business; you really want to get more because the hotel has the potential to be your largest customer. However, the food and beverage manager is very demanding, and it takes a lot of your time; in fact, too much time. It seems that a sales call always takes at least two hours. It also seems that you are regularly doing hand deliveries because the food and beverage manager forgets to order things and expects a delivery within a few hours of his call. This account has been a time management challenge. You have to determine if you can get a commitment for more of the hotel’s business and reduce the amount of time you spend servicing the account.