Selling Restaurants, Pressure washing Sidewalks

FTM-PTB

New member
when you talk about "stencil" are you actually laying a stencil down and pressure cleaning over it to show the difference? what is the stencil of?
 

Luis Orts

New member
Look on google for "Custom Pressure Washing Stencils" or something along that nature... It's a cool tool to have on the truck
 

Ron Musgraves

Exterior Restoration Specialist
Staff member
Some places are using facility service companies. Fm , service channel an other companies. Some actually own the facility co.


Sent from my iPhone using Tapatalk
 

Luis Orts

New member
As time passes, I've learned that the biggest thing is finding the person who calls the shots on the pressure washing!!!!

And this, (In my opinion) has been one of the most difficult challenges I've come across.

-__-
 

mgriff

New member
I have just picked up a cleaning contract for Applebee's. I got it because I used to work there one day a week. The GM for for these stores calls the shots. However, I am having horrible luck landing other restaurants! Most say "we have someone that does that already and refuse to entertain anything further.
 

Ron Musgraves

Exterior Restoration Specialist
Staff member
I have just picked up a cleaning contract for Applebee's. I got it because I used to work there one day a week. The GM for for these stores calls the shots. However, I am having horrible luck landing other restaurants! Most say "we have someone that does that already and refuse to entertain anything further.

Maybe your being tested on this store?


Ron Musgraves
www.uamcc.org
"Sidewalk cleaning"
 

Ron Musgraves

Exterior Restoration Specialist
Staff member
Here's what happened with my sales guy (53 yrs old, top T*yota salesman in the state) trying to sell restaurant filter accounts in addition to others.

He started 8am to 12 - Lunch then 1-5

Soon he said "lots of people take lunch at 11" - now he's lost an hour

Next "8 is too early" - Lost another hour

Next, "nobody works till 5 anymore" - lost another hour.

Then "people are busy right after lunch" - another hour gone.



Pretty soon he's leaving at 9:30 (takes a little time to get ready to go)

Coming back for lunch and - picking sports picks - at 11:00 and taking lunch till 2:00 ("It's not polite to call during lunch")

Taking off at 2:30 ("it takes a little time to get prepared after lunch")

Coming back at 3:30 ("everbody's gone already")


2 1/2 hours work in a day. No wonder he sold $3000 in accounts by himself in a year an a half and only 18k with my help.

This is why the thoughts behind this thread is, in my opinion, are business killers. I mean they are all good and honest thoughts, but they allow too much room for procrastinating.



When I went with Ron selling Restaurants he got them when they were morning, afternoon and in between, even when jam packed. He stopped a manager right in the middle of carrying heavy boxes and hustling his butt off. The guy kindof reamed Ron and treated him like crap, but by 8pm that night he left a voice mail giving Ron the account!

I caught a business owner leaving the office at 8pm and he was impressed that I would stop at night like that and he gave us the account.

We've quit paying attention to time and it works. If I'm awake and so is the potential customer, that's the time to sell. Worrying about making the wrong first impression is not the way to grow a business.

That's just my experience. (for what it's worth):)

Dead on, it's the number 10 rule of top sales people. What you have to say is important


Ron Musgraves
www.uamcc.org
"Sidewalk cleaning"
 

mgriff

New member
It is certainly a test. I feel the initial clean went well. I know I will be asked to clean the back dock of the restaurant very soon. My issue is I am running a 4000GPM 4000PSI cold water machine. I tried a degreaser I have on the trailer and it was basically pointless. Do I need an enzyme cleaner to get the built up grease off?
 

cambro2

New member
I've found that the best time to hit up restaurants is when it's slow -- usually between 2:30-4:30 after the lunch rush and before dinner
 
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