Richard Rake
About Richard Rake
Richard Rake is a Territory Manager at US Foods, where he has worked for 16 years, focusing on sales in the Greater Houston area. He has extensive experience in the food service industry, having previously worked at Sysco and Host Marriott, and holds degrees in Business Administration and Culinary Management.
Work at US Foods
Richard Rake has been employed at US Foods since 2008, serving as a Territory Manager for 16 years in the Greater Houston area. In this role, he focuses on sales, product sampling, and division visits to ensure client satisfaction and product alignment. His responsibilities include managing third-party vendor relationships to enhance service delivery and emphasizing account penetration and growth to foster long-term business relationships.
Previous Experience at Sysco
Before joining US Foods, Richard Rake worked at Sysco from 1997 to 2008 for a total of 11 years in a sales capacity. His experience at Sysco contributed to his expertise in the food service industry and equipped him with skills essential for managing client relationships and driving sales growth.
Education and Expertise
Richard Rake studied Business Administration and Management at Broome Community College from 1982 to 1989, earning a degree in the field. He also attended the Culinary Institute of America from 1991 to 1993, where he focused on Restaurant, Culinary, and Catering Management. Additionally, he has completed the Quality Contributors Program, further enhancing his knowledge and skills in the culinary sector.
Skills and Specializations
Richard Rake is skilled in using Salesforce for effective account management and growth. He has expertise in menu analysis and utilizes Menu Profit Pro to optimize client offerings. His proficiency in managing vendor relationships and his focus on client satisfaction contribute to his effectiveness in the sales role.
Background and Early Career
Richard Rake graduated from Vestal Senior High School in 1982. He began his career as a Production Manager at Host Marriott, where he worked from 1990 to 1997 for 7 years. This early experience in production management laid the groundwork for his subsequent roles in sales and client management within the food service industry.