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new to sales

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Reply with quote  #1 
USF is subsidizing senior reps that are being hurt under the new commission system. They have been given 2 more quarters with a subsidy  but have been told there will be no more deals after the first year. TMs should keep the pressure on management.
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FSVET

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Reply with quote  #2 
"All animals are equal, but some are more equal than others."
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commoditiesguy

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Reply with quote  #3 
Quote:
Originally Posted by FSVET
"All animals are equal, but some are more equal than others."
Even Orwell would be appalled at the state of foodservice (and this country, to many extents) these days.........
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DENFOODIE

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Reply with quote  #4 
Fake news.
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deville215

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Reply with quote  #5 
Who here has a good handle on the compensation change that can help me understand it? It is currently based on x, and is going to y. Just trying to better understand why there are so many complaints, so any color would be helpful. 
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SoCalFoodDude

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Reply with quote  #6 
From what I understand you'll get 70% of your previous commission. Recomputed every quarter.

Cases and EB have to be over last year. Cookbook has to be at least 75%.
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new to sales

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Reply with quote  #7 
If you work at US foods you are no longer a commission sales rep. You pay is now salary plus bonus..
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deville215

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Reply with quote  #8 
Sorry guys, but this is important as I'm thinking about a sales role, and I'm still a little confused based on the last two posts. They are moving everyone back to a base salary for all TMs and computing bonuses on a quarterly basis or you're still on commission but it's been marginalized due to CookBook and they are maybe pushing you to see the VAS to potentially receive a better bonus?
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marko1golf

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Reply with quote  #9 
I would steer clear of USFOODS in a sales role, cookbook is just another way for corporate to control us, the end of most months, costs rise with no change in market, we are told it's to maximize the "basket" ie; total cases ordered. The new compensation is still a little unclear, we should know more when new quarter starts. Right now, I get 70% of what I made last year which includes the following, total commissions, chef store sales commissions, what they don't include in that % is sales promotions, cell phone, A/R bonus etc. If you were down in 2017 from 2016, that % is subtracted from that 70%, meaning if you grow year to year, that 70% increases. It's the variable that is the key to whether this new pay is going to be good. My variable wage is $524 week, to make this number increase, I need to increase cases, convert products to EB, maintain or increase profit and remain hitting 70% of my orders falling at "target" or above on "cookbook" pricing. Like I said, I think corporate will make it harder and harder to maintain this 70%, mainly because, you are at their mercy, when your target is artificially raised. 
I had a huge income year in 2017, if the new pay goes the way it is going so far, i'll make approx $23K less this year...So, I will access whether it's worth the massive out of stocks due to centralized ordering, late trucks due to the national trucking issues, so on and so on. We are still told to go out and grow our book of business, but I can't tell any new customer that their truck will show up before 6pm and have all the items they ordered and by the way, your to go containers just went up $3 as case and I have no idea why??
But "we help you make it" 

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FSVET

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Reply with quote  #10 
Almost everybody is going to make less this year and next. A few TMs will make more money, but I think that's the exception to the rule. Corporate will keep moving the bar so you'll always be playing catch up.
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