Open House: A First-Timer's Guide

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Discussion Overview

This thread discusses various experiences and insights related to hosting open houses as a Pampered Chef consultant. Participants share their personal experiences, questions, and suggestions regarding planning, executing, and promoting open houses.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses uncertainty about what to do at an open house and seeks input on invitations.
  • Another participant suggests that the format of the open house (set arrival time vs. walk-through) influences how to prepare and what to demonstrate.
  • Several users mention the importance of having food ready and the logistics of ingredient costs, with differing views on how to handle expenses with the host.
  • One participant shares a successful experience with a "Round Robin Open House," highlighting the benefits of collaboration and a structured format that attracted many attendees.
  • Another participant reflects on their less successful open house, noting that while attendance was low, they still gained a catalog show and a potential business contact.
  • One participant inquires about the reasoning behind choosing an open house format over a traditional kitchen show, questioning its effectiveness.
  • A participant discusses planning a themed "Christmas in July" show and seeks ideas for decorations and recipes.

Areas of Agreement / Disagreement

Views differ on the effectiveness of open houses compared to traditional kitchen shows, with some participants expressing skepticism about open houses while others share successful experiences. There is no clear consensus on the best practices for ingredient management and preparation.

Contextual Notes

Participants share a range of experiences from different types of open houses, indicating varied levels of success and approaches to planning and execution.

Who May Find This Useful

Consultants looking for insights on hosting open houses, including planning, execution, and promotional strategies, may find this discussion beneficial.

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Messages
24
Hi! I am doing an open house for someone in June. I have never done one before. What do I do at one? What kind of invitations should I send her to mail out? If anyone has any input it would be much appreciated!! :confused:
 
It really depends on what kind of show you'll be doing...is it an Open House where people will be coming SOMETIME between 3-5 or will the guests all arrive at 3? If it's a set arrival time, I would run a normal show, and if the host wants a theme show, go with that (there are TONS of theme show ideas in the theme show section!). If it was a 'walk through' show, I would have recipes made, and a few things out to demonstrate some tools as people go through.
Let us know how it goes!!
 
  • Thread starter
  • #3
It's an open house from 7-9pm---just a walk through one. So if I make recipes, do I charge the host the cost of the ingredients? or how would I do that? Should I just make up some invitations?
 
If you purchase the ingredients, tell the host the same ingredients that you'll be using, then you can take them with you. Or if it's easier to ask for a dollar amount, that's easy too. Some people feel strange doing that, though. If you tell her the recipe ingredients, then it's just like it was a show. YOu can save them to make them for yourself or use them at another show. That's my 2 cents! :)
 
I think no matter what, I'd have the food ready (or almost ready) when people start coming in, and have things to demontrate or DECORATE the top of what you've already made (ie: cheese grater with chocolate over a pie, etc). About the ingredients, it depends on if you want to come early and make the items, or to trust your host to make them ahead of time...whatever you're comfortable with!
...and isn't part of the $15 hospitality for getting groceries? How would you not give that to them in PP if you did buy the groceries?... :confused:
 
I don't think there's a way to NOT give them the $15 hospitality bonus, unless you count it as a catalog show. But, if you have her pay you or give the same ingredients to you that you supply, then she should still get the hospitality bonus. Hope that makes sense!
 
sure does, thanks :)
 
Why is she doing an open house as opposed to a regular kitchen show? The reason I ask is that an open house can be so iffy. Why not just have a regular kitchen show? Does she have an objection to a normal kitchen show?
 
I just did an Open House last Monday...didnt know if a Monday would work out but tried it anyway. I had it with a few others ex: Home Interior, Tastefully Simple, Stampin Up etc. We got together and did a mailing list sending out 400 invitations (flyers). It was called a "Round Robin Open House" from 11 a.m.-7 p.m. Since it was a round robin this made all customers have to go to everyones booth to check out their products...then if they had been to all booths (Had to carry a paper around to get all our stamps on it..they got to put it in a drawing for the grand prize!) Then it was up to each individual what we wanted for our drawing..mine was a Mystery Hostess drawing. We ended up having about 100 people. I had $800 + in sales which wasnt bad, considering they had about 11 booths to choose from to spend their money. This was my most successful Open House as have had them in the past with not much response...not sure why was so well attended this time but am definately doing again! PS: I didnt do any food at my booth.
 
That is GREAT! I"ve never done an open house where that many people came. Even with sending out the same amount of flyers/invitations. That's just amazing that you had $800 in orders. Let us know what other tips seemed to make it so successful! I've done about two Open Houses a year and am thinking about cutting it back to one because they're usually pretty lame.

Do you think the Round Robin format is what helped? Or did some people just visit your both soley to get the stamp? I guess that format does give you the opportunity to talk to each person who visits your booth. Do you have any flyers you could post here that explain this format? I'd love to borrow it if I decide to do something like it. Thanks and congrats on a great open house!!
 
I am not very computer smart...so dont know how to post the actual flyer. It just basically explained what we were doing and when and who...you know, the basics. Then at the front of the location one person handed out the slip with all our names on it(and explained what it was for) and each booth had a different stamp to use. Some people did just go around to get the stamp...but most stopped and looked or visited. Its kinda had to explain in words..easier if you were to see it...sorry :confused:
 
Christmas in JulyI am planning a Christmas in July show July 23rd...after I have returned from conference 2 and recuperated from returning to work. LOL I was wondering if anyone had any ideas for me. I searched the theme shows listed on this site and found an invitation, but nothing else. Did I miss it somewhere? Should I prepare a holiday recipe (wreath, etc)? Should I decorate for Christmas? How exactly do you go about setting this up? I want to put together some gift set suggestions and use the gift giving flyer we had at Christmas time (with changes where needed). I would appreciate any and all suggestions. I have already posted the show on my website. Let me know what you think.

Shawnna
 
Well I just hosted my first Open House. 4 people showed up and there weren't any sales. I wouldn't say that it's was an entire flop though, I did get one catalogue show from it, as well as a contact to a possible business opportunity. Have any of you offered discounts for bulk orders?
 

Frequently Asked Questions

What is an Open House in the context of Pampered Chef?

An Open House is a casual event hosted by a Pampered Chef consultant where guests can come to explore and learn about various kitchen products. It provides an opportunity for attendees to see the products in action, ask questions, and enjoy food prepared using Pampered Chef tools.

How do I prepare for my first Open House?

To prepare for your first Open House, start by selecting a date and time that works for you and your potential guests. Create a guest list and send out invitations, either digitally or through traditional mail. Plan a menu featuring recipes that showcase Pampered Chef products, and ensure you have enough supplies and equipment on hand for demonstrations.

What should I expect during the Open House?

How can I make my Open House more engaging for guests?

To make your Open House more engaging, consider incorporating interactive elements such as hands-on cooking demonstrations or tastings. Provide incentives like giveaways or discounts for orders placed during the event. Additionally, create a welcoming atmosphere with music, decorations, and comfortable seating to encourage conversation.

What follow-up actions should I take after the Open House?

After the Open House, it's essential to follow up with guests. Send thank-you notes or emails expressing your appreciation for their attendance. Share any additional information about products they showed interest in and remind them of any special offers. This follow-up can help build relationships and encourage future sales or bookings.

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