Mac Calls - Do You Do These All the Time?

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Discussion Overview

The thread discusses the practice of making Morning-After-Calls (MAC) following cooking and catalog shows, with participants sharing their experiences and thoughts on the importance of these calls in confirming orders and addressing potential issues.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions not having made MAC calls previously but is considering them due to recent order errors.
  • Another participant expresses that they have never done MAC calls and is looking to improve their follow-up communication with customers.
  • One participant shares their experience of reconfirming orders during MAC calls to catch mistakes before they become issues.
  • Another participant states they make MAC calls primarily for those interested in the business or who have had product issues, using the calls as an opportunity to check for errors.
  • One participant emphasizes the importance of MAC calls for ensuring customer satisfaction and preventing order mistakes, suggesting it shows care for the guests' experience.

Areas of Agreement / Disagreement

Views differ on the frequency and necessity of MAC calls, with some participants considering them essential while others have not adopted the practice.

Contextual Notes

Participants share personal experiences related to order management and customer satisfaction, reflecting on the challenges faced without making follow-up calls.

Who May Find This Useful

Consultants looking to enhance their customer follow-up practices and those interested in discussing the impact of communication on order accuracy may find this discussion relevant.

C
cheflorraine
Gold Member
Messages
375
So... those Morning-After-Calls - do you do these regularly after every show (cooking & catalog)?
I haven't been doing them so far, but after having a few incorrect orders lately, where a guest ordered the wrong item, or wrong size platter, or different errors, I think I need to start doing these.
Also, for catalog shows, I haven't been calling all guests before submitting the show, and there have been some mistakes.
Perhaps I could avoid some returns and hassles later if I took the time to make these calls right away!

Lorraine
 
I have never done them, which might be bad... getting on the phone and following up with my customers is my #1 area which I'm looking to improve upon right now.What do you generally say during these MAC calls?
 
  • Thread starter
  • #3
Right now I think the most important thing would be to reconfirm their order with them, and do that from the order I've inputted into PP (I had one order where a customer had written down 'medium bamboo platter', but wrote the item # for the large one - I didn't notice it, and she only noticed the error a few months after getting her order. It was meant as a gift, so she hadn't opened it before now.)
 
I do them especially for people who booked or expressed interest in the business or had an issue with a product or something. I try to catch problems as I'm entering orders (I use the triplicate order forms at shows and then enter them in the computer at home--no laptop for me), so that gives me another opportunity to check over everything and call if there is an issue or question.I do mostly weekend shows and I do my MAC calls on Monday mornings, so 9 times out of 10 I get a machine anyway. There are plenty of scripts out there floating around if you search the files.
 
, thank you for bringing this topic up. As a pampered chef consultant, it is important to ensure that our guests are completely satisfied with their orders. While it may take some extra time and effort, conducting morning-after-calls after each show can definitely help avoid any errors or mistakes in the orders. It shows our guests that we truly care about their experience and want to make sure they receive exactly what they intended to order. Additionally, for catalog shows, taking the time to call each guest before submitting the show can also help prevent any issues with incorrect orders. It may seem like a small step, but it can make a big difference in the long run. I highly recommend incorporating these morning-after-calls into your routine to provide the best service to your guests. Thank you for considering this suggestion and I wish you all the best in your future shows.
 

Frequently Asked Questions

What are Mac Calls in the context of Pampered Chef?

Mac Calls are virtual gatherings where Pampered Chef consultants showcase products, share recipes, and engage with potential customers through interactive cooking demonstrations. They are designed to be fun and informative, allowing participants to learn about the products in a relaxed setting.

Do you do Mac Calls all the time?

While Mac Calls are a popular option for engaging with customers, they are not held all the time. Consultants typically schedule them based on demand, product launches, or special promotions. It's best to check with your consultant for their specific schedule.

How often can I expect to see Mac Calls scheduled?

The frequency of Mac Calls can vary by consultant. Some may host them weekly, while others might do them monthly or during specific promotional periods. It's a good idea to follow your consultant on social media or subscribe to their newsletter for updates on upcoming calls.

Can I participate in a Mac Call if I'm not a Pampered Chef consultant?

Yes, anyone can participate in a Mac Call, regardless of whether they are a consultant or not. These calls are open to anyone interested in learning more about Pampered Chef products, recipes, and cooking tips.

Do I need to purchase anything to join a Mac Call?

No purchase is necessary to join a Mac Call. Participants can attend for free, enjoy the demonstrations, and ask questions. However, if you find products you love, you will have the opportunity to place an order during or after the call.

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