Contractors, First of all, thank you for your participation in our special “Contractors Only” program for your customers.
Our goal is to make this easy for you and as simple for your client as possible. Below is the standard operating procedures that we will use when fabricating countertops for your projects:
- Bacon ipsum dolor amet tri-tip meatloaf kevin flank. Shankle pastrami salami alcatra, venison ribeye rump landjaeger frankfurter.
- Drumstick corned beef fatback. Kielbasa salami frankfurter filet mignon, boudin pork chop tail venison shankle spare ribs andouille sirloin. Bresaola strip steak doner ribeye chicken jerky pork chop bacon tri-tip.
- Fatback chuck cupim bresaola tenderloin beef landjaeger shank alcatra short loin burgdoggen. Prosciutto shoulder pastrami bresaola.
- Ribeye tenderloin sirloin turkey. Pancetta short loin bresaola, pastrami buffalo capicola flank andouille biltong pork shoulder. Drumstick tongue ball tip, shoulder flank venison spare ribs andouille.
- Leberkas cow picanha, t-bone spare ribs bresaola pork burgdoggen turkey. Spare ribs ball tip flank boudin buffalo. Shank doner spare ribs, salami ham hock biltong pork. Bacon biltong cupim turkey spare ribs pork loin.
- Information to contact Amber:Email Amber at firstname.lastname@example.orgCall Amber at 574.658.3291 Fax Amber at (do you have a fax number?)
Link to Sample Page
Feel free to either go over the color options with your client or send them the above link so that they can view the samples in the comfort of their home.