Timothy Allen

Background

About Timothy Allen

I've excelled in sales since I was 15 years old. Growing and succeeding in any field to me comes naturally via a sports-minded upbringing. After an extended stay in college to help raise my daughter, I took a job in broad-line food sales. I inherited nothing, and grew a territory from $0 to a multi-million dollar producing territory within two years. After Katrina, I transferred with Sysco New Orleans, and found their Memphis house to be.well, not challenging anymore. I took a job with a small start-up, OpenTable, representing them throughout the entire Southeastern United States. I worked closely with some of the best, and most successful world renowned Chef's in the world including Emeril Legasse, John Besh, and Susan Spicer. I closed many hold-outs, and succeeded in my 5 state territory during OpenTable's VERY positive IPO. Since leaving OpenTable, I helped oversee Enterprise Accounts with FiveStars. After helping bring them to the next level, I went back to my roots in food sales. If there's two things I had to say I succeed and excel at more than others; it's taking nothing and turning it into a huge something, and keeping those relationships active and close over time. Whether it's a sales process that takes 30 minutes, or 3 years, customers and partners still turn to me and count on me for solutions. I'm skilled in the field, as well as dealing with C-level executives on a higher level. I'm extremely knowledgeable with social media trends and technology, as well as what it takes on an entrepreneurial level while getting my hands dirty. Although I've taken a step backwards in some aspects career-wise, I'm happy to have done it. Sometimes, when you're at the top, you lose track of what got you there. I've been happy that my current partners in rural areas can benefit from the worldly knowledge I've been blessed to possess over my career, and I get pleasure sharing and helping them.