Jordan
Scorecard
Discovery
Closing
Objections
Overall
Conversation Metrics
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Talk/Listen Ratio
Ideal: 40-60%
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Questions Asked
Ideal: 10+
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Longest Monologue
Ideal: <2 min
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Filler Words
Ideal: <10
21m
Duration
AI Coaching Summary
A follow-up call with a high-end bistro owner who previously tried Shipday with minimal success (4 deliveries in a season). The prospect is interested in trying delivery again with a dedicated menu around June, and shows strong interest in catering given hundreds of event requests.
Coaching Moments
Dig deeper into why the previous attempt failed beyond just menu issues - was it marketing, timing, execution?
Tie the hundreds of catering requests to immediate revenue opportunity and competitive advantage
Provide specific examples of high-end restaurants succeeding with delivery-specific menus
Pain Points Identified
Limited takeout capacity during peak service
“A lot of the time, especially on the weekends, we'll tell people no during peak service”
Staffing challenges and wearing multiple hats
“Right now, it's just me and then some line guys and prep girls that are running the kitchen, and it's a lot of work for just a few people”
Hundreds of unserviced catering requests
“We've literally got hundreds of event requests”
Objections Handled
High-end food doesn't travel well
Previous attempt wasn't successful enough
Sentiment Trajectory
Transcript
But I'm not sure if we're the best restaurant for takeout and delivery, but there's a few items that we have that are good for that for sure.
But for the most part, we're a higher-end bistro, so there's not a ton of options.
Yeah, yeah, yeah.
And I saw that you don't do delivery anymore, just takeout, right?
Yeah, and I wouldn't even say that that's big.
A lot of the time, especially on the weekends, we'll tell people no during peak service, so yeah.
No takeout?
Yeah, no online ordering right now.
They have to call and place an order, and if we're too busy, I won't even do it.
Yeah, okay.