Food service professionals experience being a Cowboy for a Day

Jul 18, 2008
Food service professionals experience what it’s like to be Cowboy for a Day Carrying a catalog with more than 10,000 items, from napkins to carrots and steak, foodservice sales is no easy job. Specialized knowledge is often required. For example, a chef may ask about the beef: Where does it come from? What were the cattle fed? How were they handled at the farm? Being able to answer with confidence can make the difference and the sale. "We wanted to share the answers to those q...

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