When Is It Important To Have Product Value and No Value at the Same Time? With Mark Fortney, VP of Sales and Marketing at Cozzini Bros, Inc.

Mark Fortney is Vice President of Sales and Marketing at Cozzini Bros, Inc., the leading cutlery sharpening and exchange services company in the US. From food processor and slicer blades to cutting boards and can openers, Cozzini is the one-stop solution for all of your sharpening needs. Mark is a Fortune 200 sales leader with a long track record of building sales organizations and changing the competitive landscape. At Cozzini, Mark assists in the transformation of changing from a market leader to a true nationwide supplier of sharp knives to the largest restaurant and grocery organizations in the US. To date, Cozzini provides a consistent supply of sharp knives and food processing blades to over 75,000 customers. What you’ll learn in this episode: How many companies offer a high-end product that gets replaced if it breaks or gets worn down? Is your company regularly using any premium products that will be replaced with no questions asked? Cozzini Bros prides itself on the benefits a set of sharp knives provides to restaurants. They supply restaurants with high-end knives which get regular use and abuse. The minute knives get dull or break, Cozzini Bros immediately delivers replacements to the restaurant and takes away the old ones. Their focus is to create an unparalleled guest experience by ensuring crews are ready to roll at the start of each shift, that a kitchen runs at peak efficiency, and that dreaded "man down" situation is reduced by providing a consistent supply of sharp knives and food processing blades. When businesses supply their workers with the best tools to get the job done, their wages become less important. It’s a great way to retain top talent as restaurants struggle to acquire loyal employees. On this episode of From Persona to Personal, Roger Hurni welcomes Mark Fortney, VP of Sales and Marketing at Cozzini Bros, to discuss their unique business model. Mark explains how they supply knives to restaurants, replace them when they break or get dull, and then sharpen the blades and redistribute them to customers. Mark says it’s mystical to have a knife that provides a great initial and long-lasting edge that gets replaced if it gets dull or worn out.