Best Recipes for Higher Sales: Your Recipe List for Shows

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Discussion Overview

This thread explores various recipes that participants believe contribute to higher sales during cooking shows. Participants share their personal experiences with specific recipes and how they incorporate them into their presentations.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions using the 30 Incredible Minute Chicken and Loaded Baked Potato Chowder, noting that these recipes help sell multiple DCBs.
  • Another participant shares their experience with the Grilled Chicken Penne Al Fresco and Rush Hour Fajitas, emphasizing the effectiveness of the DCB in their shows.
  • Several users mention offering recipes from the Weekday Dinners Done card collection, including Tasty Turkey Tetrazzini and Easy Tortellini Toss, as well as the Loaded Baked Potato Chowder if the host prefers.
  • One participant discusses the success of the Mexican Chicken Lasagna and how showcasing a trifle has increased sales of both the trifle bowl and DCB.
  • Another participant notes that they consistently promote Stoneware or Cookware regardless of the recipe, highlighting various themed recipes such as Fajitas and Margaritas and Cookin' on a Budget.
  • One participant reflects on their experience with a martini show and their intention to return to using the DCB for better sales.
  • Another participant shares a successful first show experience with the Elegant Artichoke Cup, resulting in significant sales.
  • One participant mentions selling multiple large bar pans after making the SunDried Tomato Tart, which was well-received.

Areas of Agreement / Disagreement

Views differ on which specific recipes lead to higher sales, with no clear consensus on a single recipe or approach that is universally effective.

Contextual Notes

Participants share their personal experiences and preferences regarding recipes used in cooking shows, focusing on how these choices impact sales and customer engagement.

Who May Find This Useful

Consultants looking for ideas on recipes that may enhance their sales during shows might find the shared experiences valuable.

K
Katiek77
Messages
98
Which recipes help you to get higher sales? What is your recipe list that you give your host? I am trying to figure out which recipes I should use for my shows. If you can print your recipe list, that would be fantastic!
 
Right now my recipes are the 30 Incredible Minute Chicken or the Loaded Baked Potato Chowder. If we do the chicken, we turn it into Caesar Salad, using the Creamy Caesar Salad Dressing (which can be found in the recipe search on CC, but if you need it I'll post it). Then the host only needs to add romaine lettuce and croutons to her shopping list (along with the ingredients for the dressing).

I also do a flip cake in the fluted stone. These recipes work well, because I ALWAYS sell at least one DCB (usually 2 or more), and get bookings. My host at the end of this month has alot of 'don't likes' including tomatoes, so we might just do a Chocolate Decadence party rather than a savory.
 
Good Question. I was doing the martini show and noticed my avearge fall. I'm going back to the DCB...but want to incorporate more products without too long of a show.
 
Right now I am offering recipes from the Weekday Dinners Done card collection- Tasty Turkey Tetrazzini and Easy Tortellini Toss for the DCB and Pronto Pasta and Sausage Skillet for the stovetop.

If none of those appeal to the host I will offer the loaded Baked Potato Chowder.
 
I have been doing the Grilled Chicken Penne Al Fresco and will start doing the Rush Hour Fajiat's all showing off the DCB. This is my favorite piece of stoneware. people are AMAZED that you can cook meat in the microwave.
 
pampchefsarah said:
Right now my recipes are the 30 Incredible Minute Chicken or the Loaded Baked Potato Chowder. If we do the chicken, we turn it into Caesar Salad, using the Creamy Caesar Salad Dressing (which can be found in the recipe search on CC, but if you need it I'll post it). Then the host only needs to add romaine lettuce and croutons to her shopping list (along with the ingredients for the dressing).

I also do a flip cake in the fluted stone. These recipes work well, because I ALWAYS sell at least one DCB (usually 2 or more), and get bookings. My host at the end of this month has alot of 'don't likes' including tomatoes, so we might just do a Chocolate Decadence party rather than a savory.
Click to expand...

could you post it please sarah?
 
Katiek77 said:
Which recipes help you to get higher sales? What is your recipe list that you give your host? I am trying to figure out which recipes I should use for my shows. If you can print your recipe list, that would be fantastic!
Click to expand...

I always talk about the same products regardless of what the recipe is. But I find that I always promote either Stoneware (DCB) or Cookware (12" skillet).

I offer:
Cookin' on a Budget (DCB)
Chocolate Bliss (Skillet - Turtle Fudge Skillet cake and chocolate martinis)
Power Cooking (Skillet - Beef)
Fajitas and Margaritas (DCB - Easy Chicken Fajitas)
Soups On (DCB - Loaded Baked Potato Soup)
 
I've been doing the Mexican Chicken Lasagna or Loaded Baked Potato Chowder in the DCB. And, I bring a simple trifle made the night beforehand. I've noticed my trifle bowl sales go up and my DCB sales.
For the trifle bowl, I tell them how I made the dessert, how easy and inexpensive it is to make an impressive dessert, then tell them that I use my trifle bowl as a punch bowl (one can of frozen cranberry juice concentrate/one can of frozen limeade/one 2-liter of ginger ale ~ all fits perfectly in the trifle bowl for an easy punch). Then, emphasize the use of the bowl for decorative purposes. I wasn't selling many trifle bowls before I started this, and now I normally sell at least one per show!
 
  • Thread starter
  • #9
Thanks for the great tips. Wow I made quite a few spelling errors in a few of my posts. Sorry about that.
Katie
 
stefani2 said:
could you post it please sarah?
Click to expand...

Here you go! This is amazingly easy, yet extremely popular. Remember, all that's needed to make the salad is romaine lettuce, croutons, and extra parmesan cheese to sprinkle on top! Oh, and the chicken!!

The Pampered Chef, Ltd.

Creamy Caesar Salad Dressing


Ingredients:
1 lemon
3/4 teaspoon Dijon mustard
3/4 teaspoon Worcestershire sauce
1 large garlic clove, pressed
1/2 teaspoon coarsely ground black pepper
1/4 cup mayonnaise
1/2 cup vegetable or olive oil
1/4 cup (1 ounce) grated fresh Parmesan cheese


Directions:
Juice lemon to measure 2 tablespoons juice; place in Small Batter Bowl.
Add mustard, Worcestershire sauce, garlic and black pepper; whisk until
blended using Stainless Steel Whisk. Add mayonnaise; whisk until smooth.

While continually whisking, add oil to mayonnaise in a thin, steady
stream. Continue whisking until blended; stir in Parmesan cheese. Cover;
refrigerate until ready to serve. Store dressing covered in the
refrigerator up to 2 weeks.
Yield: 1 cup

Nutrients per serving: (2 tablespoons): Calories 190, Total Fat 20 g,
Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate less than 1 g,
Protein 1 g, Sodium 110 mg, Fiber less than 1 g

© 2009 The Pampered Chef used under license.
The Pampered Chef
 
pampchefsarah said:
Here you go! This is amazingly easy, yet extremely popular. Remember, all that's needed to make the salad is romaine lettuce, croutons, and extra parmesan cheese to sprinkle on top! Oh, and the chicken!!

The Pampered Chef, Ltd.

Creamy Caesar Salad Dressing


Ingredients:
1 lemon
3/4 teaspoon Dijon mustard
3/4 teaspoon Worcestershire sauce
1 large garlic clove, pressed
1/2 teaspoon coarsely ground black pepper
1/4 cup mayonnaise
1/2 cup vegetable or olive oil
1/4 cup (1 ounce) grated fresh Parmesan cheese


Directions:
Juice lemon to measure 2 tablespoons juice; place in Small Batter Bowl.
Add mustard, Worcestershire sauce, garlic and black pepper; whisk until
blended using Stainless Steel Whisk. Add mayonnaise; whisk until smooth.

While continually whisking, add oil to mayonnaise in a thin, steady
stream. Continue whisking until blended; stir in Parmesan cheese. Cover;
refrigerate until ready to serve. Store dressing covered in the
refrigerator up to 2 weeks.
Yield: 1 cup

Nutrients per serving: (2 tablespoons): Calories 190, Total Fat 20 g,
Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate less than 1 g,
Protein 1 g, Sodium 110 mg, Fiber less than 1 g

© 2009 The Pampered Chef used under license.
The Pampered Chef
Click to expand...

Can this be made in the Measure Mix and Pour or is there too much?
 
What a great question -- what items get the most sales. I have recently been having the host pick up a small pork tenderloin in addition to whatever else we are demoing. I pop the tenderloin in the DCB in the microwave and have been selling TONS of DCBs!! Full price. Fed Ex may not like me much any more!
 
Even if i don't demo the dcb i set out a picture of the 30 minute chicken picture and recipe and talk about it. i even sold one at a booth fair! of course , i think every kitchen should have one!
 
I just had my 1st show and made the Elegant Artichoke Cup and sold 3 Delux Mini Muffins Pans and $ 500 in sales (not closed yet hoping for over $ 600).

I want to try the 30 minute chichen receipts!!! Sounds Yums!!!
 
I just did the SunDried Tomato Tart (from new SB), and sold 4 large bar pans! First time doing that recipe, it was so easy and everyone LOVED it!
 
I am making the Grilled Chicken Penne al Fresco at my shows and my sales have gone up and I am getting a lot of bookings!!! I made garlic parmesan butter while it was in the microwave at my last show and it was amazing. I also demo the kernel cutter and the pineapple wedger while it is cooking.
 
I have a recipe I make that everyone goes crazy for....Thai Chicken Salad.
It's an older recipe. Very easy. I cook the chicken in the 11" grill pan. It comes out so juicy and delicious. Definately one on my top priced items.
Also, a great way to get a party booked if they can't afford it. Also, other great products to use... stainless mixing bowl set, classic bowl, mandoline, grooved cutting board, 5" utility knife and food chopper. I serve it on the large bamboo platter. I get so many requests for it!
 
Sorry for the typo. Those are the products I use to make the Thai Chick Salad.
 

Frequently Asked Questions

What types of recipes are best for increasing sales at Pampered Chef shows?

Recipes that are simple, quick, and showcase multiple Pampered Chef products tend to perform best. Dishes that can be prepared in under 30 minutes, require minimal ingredients, and allow for audience participation, such as dips or desserts, are particularly effective. Additionally, recipes that highlight seasonal ingredients or popular trends can attract more interest.

How can I incorporate Pampered Chef tools into my recipe demonstrations?

To effectively showcase Pampered Chef tools, select recipes that utilize a variety of products. For example, if you're making a salad, use the Salad Chopper, Mixing Bowls, and a Cutting Board. Explain how each tool enhances the cooking process and saves time. Engaging your audience by allowing them to try out the tools during the demonstration can also boost interest and sales.

Should I focus on healthy recipes to attract more customers?

Yes, healthy recipes are increasingly popular among consumers. Offering recipes that are nutritious, easy to prepare, and delicious can appeal to health-conscious customers. Highlighting the health benefits of the ingredients used and how Pampered Chef tools can make healthy cooking easier can also enhance your sales potential.

How can I make my recipe demonstrations more interactive?

To make your demonstrations interactive, encourage audience participation by inviting guests to help with simple tasks, such as mixing or chopping ingredients. You can also conduct taste tests, ask for volunteers to assist in the cooking process, or even hold a mini cooking competition. This engagement keeps the audience interested and makes them more likely to purchase the products used in the recipes.

What are some tips for creating a recipe list that drives sales?

When creating a recipe list, focus on variety and appeal. Include a mix of appetizers, main dishes, and desserts to cater to different tastes. Ensure that the recipes are easy to follow and can be prepared with Pampered Chef tools. Additionally, consider seasonal themes or upcoming holidays to make the recipes relevant. Providing a printed recipe card with each purchase can also encourage sales and repeat business.

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