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Öykü Penceresi Metni
- Bonjour…Good morning, my name is Marie. I am calling from Trèfle Bakers in Brussels.
- I am interested in getting a sample of Cargill’s sweetener for a new product we are working on.
- Of course, madame. Which sweetener are you interested in?
- I’m not really sure…perhaps you can send me a sample of your 3 most popular?
- Certainly, what quantity were you looking for? And are you a current Cargill customer?”
- I think 10 kg of each should do it. And no, I’m not a current customer. How long will it take to get it?
- then it will go to the plant, and when someone gets around to it, they will pull the samples from a pallet, and send it to shipping…
- I see. Well, first I will put the request into our 30 year- old Lotus Notes database...
- then it will need to be approved, then someone will need to put it into the ERP system...
- YAY!! My shipping confirmation and tracking number are here!
- Salut Jean-Pierre, it's Marc from Sales.
- Yes, I did! I'm very excited because that's a new formulation we've just launched!
- Trefle Bakers is very leading edge in vegan baked goods, and I'd love to land them as an account.
- That would be great, I saw that we have it in our inventory, so I will keep an eye on the dashboard to see when it ships.
- I just saw that our first prioritized sample request came through our POC algorithm! Did you see that?
- Actually, the system will send out an email to the requestor with the tracking number and an offer for them to call you.
- Marie@treflebakers.com, Jean-pierre@cargill.com
- Marie@treflebakers.com, Marc@cargill.com
- Great! I'll let you know if we speak to them. Ciao!
- Dear Marie,Thank you for trusting us and submitting a sample of our sweetener yesterday. Your sample is on its way and should get to you in one business day.I have also attached some product notes to help you with your cookie recipe!Tracking no.: 0487539274Regards,MarcCargill Sales
- Hi Marie,I am happy to discuss the application of the sweetener in your product and would like to share some advice about using this sugar in baked goods. Please feel free to give me a call anytime during the week.Regards,Jean-PierreCargill R&D Specialist+1 (234) 546 7890
- Allo, is this Jean-Pierre? This is Marie from TrefleBakers. Is this a good time?
- Bien sur!I'm so glad you called!
- This is perfect timing, I'm working on my prototype recipes today, and I was planning to start trials tomorrow.
- Now you mentioned the hygrometry is tricky...
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