Simplify Your Business with Easy Weeknight Meal Tips from Laura Morris

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Discussion Overview

This thread centers around tips for simplifying business practices related to cooking shows, particularly focusing on easy weeknight meals as shared by Laura Morris. Participants discuss their experiences with meal preparation, the essentials for cooking shows, and the challenges of managing equipment and supplies.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares information about Laura Morris's shift from Power cooking shows to Easy weeknight meals.
  • Several users express curiosity about the "5 essentials" for cooking shows, with one participant listing items such as chopper, mandoline, stoneware, cookware, and knives.
  • One participant mentions their struggle with taking too much equipment to shows, detailing a long list of items they brought to a recent event.
  • Another participant reflects on the importance of asking for contact information from customers to manage orders effectively.
  • One participant emphasizes the need to avoid referring to commission checks as paychecks, highlighting the distinction between independent contractors and employees.
  • Several users express a desire to pare down their supplies and simplify their approach to cooking shows.
  • One participant mentions having recipes related to the Easy Weeknight Meals but is unable to share them immediately.

Areas of Agreement / Disagreement

Views differ on the best practices for managing equipment and supplies for cooking shows, with some participants acknowledging their struggles while others share tips. There is no clear consensus on the specific essentials or methods discussed.

Contextual Notes

Participants share personal experiences and challenges related to their roles as Pampered Chef consultants, focusing on practical aspects of conducting cooking shows and meal preparation.

Who May Find This Useful

Consultants looking for insights on simplifying their business practices and managing cooking show logistics may find this discussion beneficial.

Kodeysmom
Kodeysmom
Gold Member
Messages
650
Here is some more info passed down from my director from Laura Morris. She no longer does the Power cooking shows but now does Easy weeknight meals. Enjoy.
 

Attachments

Kodeysmom said:
Here is some more info passed down from my director from Laura Morris. She no longer does the Power cooking shows but now does Easy weeknight meals. Enjoy.
Click to expand...

What are the "5 essentials" she refers to?
 
  • Thread starter
  • #3
dannyzmom said:
What are the "5 essentials" she refers to?
Click to expand...


Chopper, Mandoline, Stoneware (Rectangular Baker $44), Cookware, Knives
 
Thanks so much for sharing this. It has so much great info. I am So bad about taking too much with me... and I'm trying to change so this is especially helpful.
 
Oh my. I'll have to find this later and read it. I always, always take too much stuff. Tuesday night I took the App. Plates and Caddy set, 2 trifle bowls (one full of decorations), rectangle platter, small bowls and caddy, 9x13 baker with brownie in it, small batter bowl with layered brownie mix (sold two), classic batter bowl filled with baking stuff (from the mini catalog, sold two), SA small square plate, oven mits, placemat and napkin and napkin holder, large round stone with handles, cutting board (sold at least twp), FC 3 1/2" paring knife, measure-all, two 8" saute pans, EAD (used it and sold two), RUFTH trivet (sold two to one lady), four host packets (12 catalogs just with those), 15 catalogs and order forms, all the cookbooks and my laptop. I knew it was bad, but after typing all of this, I absolutely can't believe I did that! One December booking and one November booking. Only came home with 3 order forms, and 9 catalogs, and two host packets (with 6 catalogs). It was still ridiculous on the way out. I had three helpers getting the stuff to the car.
 
Last edited:
Wow! Powerful stuff!

I especially like where she said magazines are for entertainment...we are not in the entertainment business! I am weak when it comes to asking for contact info, but I am actively changing that...gets easier each time I do it!
 
I ask for phone numbers because it never fails that something is wrong with an order, and I don't have the person's number and I can't get ahold of the host. That is what I tell the guest/customer. It's the truth. I really don't want to call people who don't want to be called, but sometimes I have to call them.
 
I love the power kit!!! Pare down ladies!
 
JAE said:
Oh my. I'll have to find this later and read it. I always, always take too much stuff. Tuesday night I took the App. Plates and Caddy set, 2 trifle bowls (one full of decorations), rectangle platter, small bowls and caddy, 9x13 baker with brownie in it, small batter bowl with layered brownie mix (sold two), classic batter bowl filled with baking stuff (from the mini catalog, sold two), SA small square plate, oven mits, placemat and napkin and napkin holder, large round stone with handles, cutting board (sold at least twp), FC 3 1/2" paring knife, measure-all, two 8" saute pans, EAD (used it and sold two), RUFTH trivet (sold two to one lady), four host packets (12 catalogs just with those), 15 catalogs and order forms, all the cookbooks and my laptop. I knew it was bad, but after typing all of this, I absolutely can't believe I did that! One December booking and one November booking. Only came home with 3 order forms, and 9 catalogs, and two host packets (with 6 catalogs). It was still ridiculous on the way out. I had three helpers getting the stuff to the car.
Click to expand...
I understand, this is my biggest struggle, is not taking to much stuff! After 8 1/2 years, I still struggle with this!
 
The doc that is shared here is really great but I do have to make one comment.

We do not get a PAYCHECK! That wording is NOT from Home Office. They make a big point at new director training and director training days and other venues where HO people are doing the training that we cannot call our commission checks payckecks. Paycheck implies that we are employees and we are not. We are independent contractors.

We are not to say we are offering someone a job either - we are offering them a business opportunity.

We are not to say we earn $___ per hour. We earn a commission on the sales we make. Saying we earn per hour implies employment. You must refer to this as I make ___% of sales so at Mary's show which was $___ in sales I made $____ . I put about 4-5 hours into the show so you can see we are well compensated!

These examples are some of the things that we need to be careful about when sharing information about the business. They are all rules of the DSA of which Pampered Chef is a member.

[edit: This post was in no way meant to put down the person who posted the thread and the file! I am just stating information that is important for all of us to know. I plan to use a modified version of the file. THANKS for posting.]
 
Thanks for sharing and I will read and keep for myself or modify as Beth has stated.Thanks again!!!! I like it - I lug WAY too much!
 
Thanks so much for sharing the flyer! I love it.

What does she make for the Easy Weeknight Meals? Does she have the recipe already prepared or prepares at the show?
 
I know I need to pare down also. Between age, weight and lugging too much, I am feeling it and I want to keep doing this business for years to come! Thanks for sharing. I love it and will share with my team!
 
ChefJeniLobdell said:
What does she make for the Easy Weeknight Meals? Does she have the recipe already prepared or prepares at the show?
Click to expand...

I wondered the same thing, especially when she talks about carbs! What is she making/bringing!?
 
  • Thread starter
  • #15
i do have the recipes as well. I cannot attach them right now i but i promise to get back on here tonight and post the. I think she has a beef, pork, and chicken file.
 
Great. Thanks so much! I will be looking for those later.
 
Thanks for this information, I'm going to try and read it over tonight as I don't have a show. I'm a 5 trip back and forth to the car person, so this will probably help me allot.

I'm looking forward to seeing this recipes.

Lisa
 
Thanks for posting the recipes Freedom!
 

Frequently Asked Questions

What is "Simplify Your Business with Easy Weeknight Meal Tips from Laura Morris" about?

This program focuses on providing practical tips and strategies for busy individuals looking to simplify their meal preparation during the week. Laura Morris shares her expertise in creating quick, easy, and delicious meals that can help streamline both cooking and business operations for those in direct sales, particularly with Pampered Chef products.

Who is Laura Morris?

Laura Morris is a seasoned expert in the direct sales industry and a successful consultant with Pampered Chef. She is known for her innovative approach to meal preparation and her ability to inspire others to simplify their cooking routines while maximizing their business potential.

How can I implement the tips shared by Laura Morris in my daily routine?

You can start by incorporating one or two of Laura's meal prep strategies into your weekly planning. This might include batch cooking, using versatile ingredients, or utilizing Pampered Chef tools to make cooking faster and more efficient. Gradually, you can build these habits into your routine to save time and reduce stress during the week.

Are the meal tips suitable for families with dietary restrictions?

Yes, Laura's meal tips are designed to be adaptable, making them suitable for families with various dietary restrictions. She encourages using fresh, whole ingredients and offers suggestions for substitutions to accommodate different dietary needs, ensuring that everyone can enjoy easy weeknight meals.

Where can I find more resources or information about Laura Morris and her meal tips?

You can find more information about Laura Morris and her meal tips through her official website, social media channels, or by attending her workshops and webinars. Additionally, Pampered Chef's website often features resources and recipes that align with her meal preparation philosophy.

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