DSR Radio’s Dave Miesse and Steve Dahl have a discussion with Keith Bouserman of Bouser’s Barn Restaurant in Union City, Indiana about transitioning to a new sales rep and what Keith admires most in his sales reps.  A veteran with over 30 years in the food business, Keith explains that he’s had good reps and bad reps, new reps having to introduce themselves, and managers belittling new reps in front of him. Through all of it, he’s learned a little something about this food business game and he knows what he wants in his rep.  Keith explains that a rep, no matter how experienced, should not walk into account acting like they know more than everyone else.  Keith adds that he can tell the ones that are really sincere and the ones that are not going to give him good prices.  He admits that he might not catch the higher prices right away, but that it never lasts very long.  And if that does happen, it takes a lot to win back the customer’s trust…and probably their business.