← Braun Board · Example. Real job, made-up candidate.
This example is built around a real Toast job posting (Flex Territory Account Executive, SMB, Los Angeles). Maya Torres and her numbers are made up. Toast didn't create or endorse this page. The restaurants are real and the details come from public reporting, linked below.
Put your email, phone and LinkedIn up top and again at the bottom. If they're ready to talk, don't make them hunt for how.
In your real page, use the hiring manager's name up top. A page written to one person is the point.
The headline answers the job post directly. Toast's posting says the rep will "generate a list of prospective restaurants," so the page opens by doing exactly that.
Why Toast
Your posting says the rep will generate their own list of restaurants and run every deal from first call to close, in the field.
I've been on the other side of that conversation. As a GM, I picked our POS, trained 40 staff on it, and lived with it on a Saturday night. I know what an owner is actually worried about.
Opens from the posting, then connects it to something only this candidate can say. Restaurant experience is listed in the requirements, so it's proof, not a stretch.
The proof
5 yearsRunning LA restaurants, last as GM of a 120-seat dining room
112%Of my meeting goal last quarter as an SDR
38Meetings booked last quarter, mostly cold calls
1 rolloutLed our switch to a new POS, 40 staff trained
Four numbers, no adjectives. Mixing restaurant and sales numbers shows both halves of the job. In a real page, only use numbers you can back up in the interview.
The work
Five independent restaurants opening in LA this fall. A new restaurant picks its POS before day one, so this is the moment to reach out.
MievèFairfax · October
Pizza and small plates on La Brea, from a founder who started with a pizza pop-up. Moving from pop-up to a full dining room changes everything about ordering and payments.
HeiseiCulver City · October
Japanese donburi from chef Chris Ono, who previously ran Hansei. A chef-driven opening with a fast-casual format.
Bar FortunaSanta Monica · October
All-day wine bar with pasta on Main Street. All-day service means multiple menus and dayparts.
Lillie Frozen YogurtBeverly Hills · October
Started as a weekend pop-up inside Layla Bagels. First standalone shop on South Beverly Drive.
La MorochaArts District · Fall
Baja comfort food and live-fire cooking from the chef behind Fauna in Valle de Guadalupe. First LA location.
Subject: From pop-up to La Brea
Hi [first name],
Saw Mievè is opening on La Brea this month. Congrats on going from pop-up to a full dining room.
When I ran a restaurant, the jump from a simple setup to a real floor, a bar and a kitchen printer caught us off guard. Every small delay showed up on a Saturday night.
Have you settled on how you'll handle ordering and payments once you open, or is that still on the list?
Maya
This is the heart of a proof page. The posting asks for someone who can build a list, and here's a real one, with a reason to call now and a source for each. The email doesn't pitch Toast. It asks a question an owner would actually want to answer.
My first 90 days
Days 1 to 30: Learn the product coldShadow top reps on demos and set up Toast in a friend's restaurant to see it the way an owner does.
Days 31 to 60: Work the openingsBuild a weekly list of LA restaurants opening in the next 90 days and walk in before they pick a system.
Days 61 to 90: Lean on my networkAsk the owners and chefs I've worked with who's opening next. Restaurant people talk to each other.
Three steps, specific to this territory and this job. "Walk in before they pick a system" shows she understands the timing of the sale.
Worth 15 minutes?
If it's not a fit, no hard feelings. I'd still be glad to share the full list.