Kathytnt
- 2,616
Click For Summary
Discussion Overview
The thread centers around participants sharing their experiences and tips for staying organized in their roles as Pampered Chef consultants, particularly in managing paperwork and show materials.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, suggests preparing catalog show packets in advance to streamline the process when requests come in.
- Another participant shares their experience of organizing supplies into bins for easy access during shows and maintaining a system for closed shows.
- Several users mention keeping track of open and closed shows, with one participant noting they file completed shows separately for better organization.
- One participant discusses the benefits of encouraging hosts to rebook shows to take advantage of multiple host specials.
- Another participant emphasizes the importance of tracking expenses and organizing host information to simplify tax preparation.
- One participant mentions using an accordion folder to manage contacts and follow-ups, indicating ongoing challenges in organization.
Areas of Agreement / Disagreement
Views differ on the best methods for organizing shows and supplies, with no clear consensus on a single approach to staying organized.
Contextual Notes
Participants share personal experiences and methods, reflecting a variety of organizational strategies tailored to individual needs and preferences.
Who May Find This Useful
Consultants looking for ideas on managing their business organization may find the shared experiences relevant.
chefmary
Gold Member
- 428
One of the best tips I have heard is to do a lot of things in advance. For example, if you do mainly catalog shows, have your catalog show packets done ahead of time, leaving out the only the monthly specials and order forms. Then all you have to do is add that in when you get a request for a packet. For my Cooking Shows, I use a recyclable host packet (I use a 12-page presentation folder, which has clear sleeves), which I get back from my host the night of the show. I update them all once a season with new flyers, but during the season I only need to add in monthly specials and order forms. Now that I send out the invitations for my hosts, I only give them the host packet once I receive the invitation list, so I don't risk losing the packet to someone who's going to cancel.
HTH!
Mary
HTH!
Mary
jrstephens
- 7,085
I have all of my supplies divided into bins. I have one bin for supplies that I take to my shows, so, all I have to do is pick it up on my way out the door. I always try to replace what is used at a show when I get home from the show, so, it is ready to get for the next one. I have one bin for extra supplies such as order forms, catalogs, door prizes and things like that. In another bin I have my closed shows. I make a file with the host name on it and file my copies of the receipts in there and any outside order forms as well. My goal is to get an actual file cabinet to keep everything in. I have one basket that I put the PC products in that I am going to present at the show. And I also use the plastic PC backset you get from PC to put my dirty dishes to carry back home. In all I take three baskets/bins to a show. Two filed with stuff and the plastic one for dirty products.
Hope this helps!
Hope this helps!
Kathytnt
- 2,616
cmdtrgd
Gold Member
- 4,935
jrstephens
- 7,085
Sept will start my 5th month and first change-over. I am sure I will begin to have repeat customers. What do you mean by two host specials? Do you get them to book iunder their spouse's name or something so they can get their own special plus the booking benefit? I never thought about going ahead and getting them to re-book six months later from their show b/c of the new products - thanks for the idea!!!
pamperedgirl3
- 2,084
Jennifer-
Your host can rebook from her own show. Say she has a show on August 22. She can book another show, say on January 9. She can get two host specials at the January show-one as the current host & one as the past host (booking benefit). You can put it in her name-not as husband or anything. Last year, I had a host who had a show in July & rebook for September, so she got two stones at 60% off.
Your host can rebook from her own show. Say she has a show on August 22. She can book another show, say on January 9. She can get two host specials at the January show-one as the current host & one as the past host (booking benefit). You can put it in her name-not as husband or anything. Last year, I had a host who had a show in July & rebook for September, so she got two stones at 60% off.
beepampered
- 1,143
I am still working on getting organized but here's some things to consider:
Keep track of your expenses so tax-time will be easier. You can do it in Pampered Partner. I do my in Quicken since I was already tracking my money there.
In PP, you can print the host info which I do. I then staple it to the front of a folder and write the hosts name on the folder. The phone number is right there and I can put directions, orders, notes in the folder as needed.
I also print names of people I need to call and put in an accordion folder. This still needs some work, but it's better than having tons of pieces of paper everywhere.
Stamp/label everything when it comes in so you don't have to worry about it later. Do not open a package of catalogs/Season's Best,etc. until you can stamp all of them.
Good luck. I need so much help in this area still.....
Keep track of your expenses so tax-time will be easier. You can do it in Pampered Partner. I do my in Quicken since I was already tracking my money there.
In PP, you can print the host info which I do. I then staple it to the front of a folder and write the hosts name on the folder. The phone number is right there and I can put directions, orders, notes in the folder as needed.
I also print names of people I need to call and put in an accordion folder. This still needs some work, but it's better than having tons of pieces of paper everywhere.
Stamp/label everything when it comes in so you don't have to worry about it later. Do not open a package of catalogs/Season's Best,etc. until you can stamp all of them.
Good luck. I need so much help in this area still.....
jenniferp417
- 981
Take a look at this thread, too: there's a "business in a box" idea that I started googling for, and it looks pretty good:http://www.chefsuccess.com/showthread.php?t=10583
Frequently Asked Questions
How can I keep track of my Pampered Chef inventory?
To keep track of your Pampered Chef inventory, consider using a spreadsheet or inventory management software. Create categories for different products and update your inventory regularly after each party or sale. This will help you know what items are in stock and what needs to be reordered.
What tools can help me stay organized in my direct sales business?
There are several tools available to help you stay organized, including planners, digital calendars, and project management apps like Trello or Asana. Additionally, using a customer relationship management (CRM) system can help you keep track of customer interactions and follow-ups.
How can I organize my Pampered Chef parties and events?
To organize your Pampered Chef parties and events effectively, create a checklist for each event that includes tasks such as sending invitations, preparing product displays, and setting up the venue. Use a calendar to schedule your events and set reminders for important deadlines.
What is the best way to manage customer orders and follow-ups?
The best way to manage customer orders and follow-ups is to create a system that tracks each order from the moment it is placed until it is delivered. Use a spreadsheet or CRM to log customer details, order dates, and follow-up reminders to ensure timely communication and excellent customer service.
How can I declutter my workspace for better organization?
To declutter your workspace, start by removing items that are not essential for your direct sales business. Organize your supplies in labeled bins or drawers, and create a designated area for your Pampered Chef products. Regularly assess your workspace to keep it tidy and functional.
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