Kim S.

Sr. Territory Account Executive

As a Senior Territory Account Executive, I manage the entire sales cycle from initial contact to close for restaurants in the metro Atlanta area. Every restaurant has a unique story and it’s my job to build a relationship with my local restaurants to create customized solutions to help them thrive. 

What I love the most about my role (aside from helping restaurants thrive and having the best excuse to eat out 😁) is that no two days are the same. Managing the entire sales cycle means I am often talking to multiple restaurants in different stages all in one day – here’s a glimpse into a “day in the life” of one of my recent prospecting days:

• Start of day
  • Get up, workout, shower, 1st cup of coffee. Check emails, review my cases in our CRM, and connect with our sales operations team for updates.
  • Drive to my territory – I cover a few areas in the metro Atlanta area so this could look differently on any given day, but it’s often a 10-30 minute drive. I get myself hyped for a great prospecting day by listening to pump up music!
•  Late morning to early afternoon
  • Met with 9 prospects of varying restaurant types throughout the day (i.e. quick service, casual full service, breweries, cafe bakeries). I even used one prospect visit to serve as my lunch stop to work from the restaurant to catch up on tickets, emails, and updates.
  • Visiting new Toast customers – I had one that just went live a little over a month ago so I wanted to drop in to continue to build my relationship with them and try out their delicious brunch menu. 
•  Late afternoon to early evening
  • Drive home - I often like to ride home with relaxing music to decompress from the day, and also come up with my follow up tasks list from my day
  • Once I get home I catch up on a bunch of things, like Slack messages, emails, or tickets, and add up my expenses from the day. Each account executive receives a daily stipend to eat and engage with restaurants in our territories– it’s a great perk! Taking the time to update my expenses each day makes filing my expense report at the end of the month a lot easier.
  • I then love to wind down my day by playing with my pups and cooking dinner with my husband 😊

Throughout this day I got to experience personal stories and culture through various food cuisines: Asian, Tex Mex with a Southern twist, Mediterranean, Irish pub, Mexican, vegan bakery, dessert bakery, Southern, and gelato. 

This was really only a glimpse into one day. Even prospecting days will vary, especially when I get to chat with the owner or general manager and do demos on the spot. I’m typically in the field two or three days a week and I often try to plan out my field/prospecting days the week before. 

The rest of my week is often filled with team calls, one-on-one meetings with my manager, troubleshooting with existing customers, engaging with restaurants through social media, prospecting follow ups, networking with other service providers to the restaurant industry, volunteering with local Toasters, and keeping up with all the great things happening at Toast!

If you’re interested in learning more about Sales at Toast, check out this page!