Price
"Your bacon is too expensive"
Do you know what you're paying per slice of bacon? How much does that slice cost?
I've been using this bacon since I opened
Trial Close, guarantee the sale
Your customer is complaining that their current cooked bacon is too thin!
Upgrade them to Bacon 1
I have always used 13/17 thickness and I won't use anything else
Emphasize no bacon police, Hormel bacon true slice count, upgrade premium 18/22.
How do you know Bacon 1™ is done?
Sea of Foam
I can't afford a premium bacon
Slice count analysis, we also have offerings of all product tiers
You don't have a Cherrywood bacon
Applewood/Pecanwood
You go into a customer and observe that they are paying two people to cook off raw bacon. Which item could you lead with?
Bacon 1
What percentage less sheet pans does an operator use when cooking Bacon 1™? (25%, 30%, 50%)?
50%
I can't use precooked bacon, I want my place to smell like bacon
Let's cook bacon to test
Your bacon is good but's it's $20 more per case
Do you know what you're paying per slice of bacon? (Who cares what a case of bacon costs? No one ever asks for two eggs and a case of bacon!)
Bacon is Just Bacon
What if I told you… give me a chance
Labor is not a problem, I have to have all these people here anyway
Even if they seem indifferent to this fact, the reality is, they are paying someone specifically to cook off their bacon
You need to sample bulk bacon, where do you pull the slice from? Where not to pull the slice from is also accepted.
Middle of the case. You absolutely do not want to pull from the transition slices, where the bellies meet if more than one belly being used
What kind of oven does Bacon 1 like?
Hot!
I'm getting a good price on my raw bacon. I don't think Bacon 1 is in my budget!
Invoice price is good, but paying people to tray, cook, and clean up after your bacon…waste, broken slices, overcooked, held too long
Your bacon isn't salty enough
Our Bacon has a balanced flavor profile, smoky, salty, sweet.
Your customer is currently using a 13-17 or 14-16 slice count raw bacon. You've done a cutting with our 13-17 bacons but we're still too expensive per slice to get over the hump. How do you respond?
Upgrade to Old Smokehouse but 18/22
Your bacon is burning on the flat top
Black label bulk bacon has no dextrose and is meant for this application
I use the rendered bacon fat in other applications
The market is going up in the summer, and the customer expresses concern that the bacon is becoming unaffordable…
Reinforce costs of paying others to tray, cook, clean up, waste, broken slices, overcooked, held too long… and raw bacon prices are going to go up the equivalent amount
If I switch, all my customers will notice
Trail close, could be offering a better bacon. Have customers ever commented on bacon?
Your customer is currently using a thick cut bacon, you're trying to get the business and customer agrees our Old Smokehouse 9-13 is the best bacon they have tried recently, yet it's far too expensive per slice.
Upgrade to Old Smokehouse but 13/17
I don't have that much waste when I'm cooking raw bacon
Observe cooking process. Example response "observed that there was some waste happening
You are selling Bacon 1™, the customer likes the product but is a burger joint and does not want to pay for "all the paper"?
Bacon 1 Bulk Pack