Packing Tips for Taking Your Show Products: Organization and Protection

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Discussion Overview

This thread discusses various strategies and personal experiences related to packing products for shows as Pampered Chef consultants. Participants share their thoughts on what items to bring, how to organize them, and the challenges of managing product quantities while ensuring they meet customer expectations.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses uncertainty about how to pack multiple products and whether to keep them in their boxes for protection.
  • Another participant shares their experience of wanting to bring as much as possible but typically limits their items to essentials and host specials.
  • Several users mention the importance of only bringing necessary items for their demos to avoid overwhelming themselves.
  • One participant notes that they ask hosts during coaching calls about specific products to bring, which simplifies their packing process.
  • Another participant discusses the challenge of wanting to showcase all products but ultimately limits their selection to what is needed for the recipe and a few additional items.
  • One participant shares a tip about finding a foldable crate on wheels to reduce trips and manage product transport more effectively.
  • Another participant recounts a past experience where not bringing a requested product led to a lost sale, highlighting the tension between wanting to bring everything and the practical limitations of packing.
  • One participant mentions that they explain products and rely on other guests to help sell items they do not have on hand.

Areas of Agreement / Disagreement

Views differ on how much to bring to shows, with some participants advocating for minimalism while others express a desire to showcase a wider range of products. No clear consensus emerges on the best approach to packing.

Contextual Notes

Participants share personal experiences and strategies based on their individual practices and challenges faced during shows. The discussion reflects a variety of packing preferences and organizational methods.

Who May Find This Useful

Consultants looking for insights on packing strategies and product selection for shows may find the shared experiences and tips beneficial.

TinasKitchen
TinasKitchen
Messages
636
Ok maybe I'm a little dense but I have 2 bins filled with stuff and just received my first SS bonuses. I dont know how Im carrying all of this.

Do you keep the products in their boxes to take with you? I just dont know what to do with all of my stuff to pack. AND I have the turnabout tote.

I want to bring my prep bowls, the SA May host special (I'll bring one set?) and my new SA small bowls/caddy w/ my woven selection, my round stone, my Batter Bowl, some of my bbq things (turner/skewers), chillzanne rectangle for my profiteroles..

Ok I think I named pretty little but yet its hard to keep things out and not in boxes.. i'm afraid they'll break.

I need help! lol
 
I'm like you and want to bring everything I can to my shows! But usually only fill my crate full, bring host specials, a pc of stoneware and cookware.

Alot of other's just bring what they need for their demo, plus some new product and other misc. pieces.

Right now I'm debating on buying the roll on case from the show to go!
(I want to limit my trips to the car) currently I make 3 trips becuase I have my crate, tote with folders, binders, door prizes etc, and extra table, and ingredients I buy beforehand. Too many things to carry!
 
Tina--don't make our job look too hard! Take what you need for the recipe. I know you LOVE your new products, but you cannot possibly talk about all of it. The Prep Bowls are a must bring. If you aren't using any for your demo don't take all six. If you say to them, "They come in a set of 6" they will get the idea even just seeing 2 or 3.

If you are just starting I would try very hard to limit it to the one crate and your tool turn about tote. Especially if you don't have a rolling case or something to make only one trip from your car to her door.

Good luck!! Just don't overwhelm yourself. You don't want to be tired before the show even starts.
 
I found out I was taking too much too! I loved all the product and wanted to show it all off. Now during all three of my host coaching calls I ask the host if there is any products she her any of her guests would like to see. Then I only bring what I'm using and usually one simple additions. It makes my job much easier!
 
  • Thread starter
  • #5
Thank youYou are right.. I dont want it to look hard.. so I'll take what I can. I guess I'll leave May's Host special at home?? lol

I'll take a piece of cookware (the small pan) and a simple additions (to put my hershey kisses in) and I'll limit the rest.

Thank you so much for your help! I go to bed thinking about it. Its been too long in between my shows and I get so nervous!!
 
It is so hard not to take too much. I try and only take 1 simple additions unless i'm using them in my recipe. And only 1 piece of cookware. The rest are what's on special, some new stuff, and what I use in the recipe. I try and sell using the catalog. I always say you don't have to have it there to promote and sell it.
 
For anyone who did not earn the rolling crate, check your local education/teacher supply store. I found a great fold up crate on wheels with a handle, about the same size as ours,then I stack a few things on top,reduces my trips and allows me to take what i need. And I have found keeping stoneware and sa pieces in the box helps, I don't woory about breakage and such as much
 
I also want to take everything I own. when I first started it was easy to pick and choose!! now I own way to much to take.but my fear is this and it happened once and I dont want it to happen again. I had the adj. micro plane grater at home and a guest asked to see it at the show (once we were all there). since i didnt have it she didnt buy it. BUT she did buy the US&G!! i just dont want to lose a sell or disappont the guests if they want to see something and i dont have it.
 
I have had that happen where someone wanted to see something I didn't have and then didn't buy it. But this is what I do, I explain the product and it's benefits the best I can and if anyone else at the party has it I let them sell it for me. They are more likely to believe their friends than me. AFterall it's my job to sell it to them.
 

Frequently Asked Questions

What are the best ways to organize products for a Pampered Chef show?

To effectively organize products for a Pampered Chef show, use clear bins or containers to separate different categories of items, such as cookware, utensils, and ingredients. Label each container for easy identification. Additionally, consider using a checklist to ensure all items are packed and ready for the show.

How can I protect my Pampered Chef products during transport?

To protect your Pampered Chef products during transport, wrap fragile items in bubble wrap or packing paper. Use sturdy boxes or padded bags to prevent movement and damage. For larger items, consider using blankets or towels for added cushioning.

What should I do if I forget to pack an essential product for my show?

If you forget to pack an essential product, remain calm and assess the situation. If possible, contact a fellow consultant or a friend to borrow the item. Alternatively, you can improvise with similar products you have on hand or adjust your presentation to focus on other items.

How can I ensure I have all necessary tools and supplies for my show?

To ensure you have all necessary tools and supplies for your show, create a comprehensive packing list based on your presentation needs. Review this list before packing and check off items as you load them. It can also be helpful to pack a day in advance to allow time for any last-minute additions.

What are some packing tips for transporting cooking tools and utensils safely?

When transporting cooking tools and utensils, use a dedicated tote or bag with compartments to keep items organized. Place sharp utensils in protective sleeves or sheaths to prevent injury. Additionally, use dividers or soft materials to cushion items and prevent them from scratching or damaging each other during transport.

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