chefann
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chefann said:The check usually arrives within a couple days of the products.
reba515 said:I had thought about doing this exact thing last year only they weren't already on sale so they would have been $20 each (which I would have no problem paying at B&N for a book be it a novel or cookbook)
So the org. would have made a $4.25 profit on each book sold (lots of little details worked out to make up for s/h & tax)
Anyway I decided I should call HO just in case they might wonder why this FR has only cookbooks and question me after the fact. They said that I could not do this kind of FR by marking up the product. (I called twice just to see if I got the same answer )
So before you offer I would just check with HO.
Because this is a awesome idea and the organizations could make a huge profit!
reba515 said:I had thought about doing this exact thing last year only they weren't already on sale so they would have been $20 each (which I would have no problem paying at B&N for a book be it a novel or cookbook)
So the org. would have made a $4.25 profit on each book sold (lots of little details worked out to make up for s/h & tax)
Anyway I decided I should call HO just in case they might wonder why this FR has only cookbooks and question me after the fact. They said that I could not do this kind of FR by marking up the product. (I called twice just to see if I got the same answer )
So before you offer I would just check with HO.
Because this is a awesome idea and the organizations could make a huge profit!
reba515 said:They said that I could not do this kind of FR by marking up the product. (I called twice just to see if I got the same answer )
smspamperedchef said:That is where I think having the PWS would be a good thing. Anyone can order ANYTHING from the sight and the organization would make 15% of that PLUS if that customer ordered one of the cookbooks they would make an additonal $4 or $5 (whatever profit amount you decide). This way the whole show most likely won't be JUST guest specials
LibrarianChef said:I thought someone said if people order cookbooks on our PWS then we cannot make the $5 profit because it would only charge them $10 per book. I'd be nervous that word would travel fast (in this small town, it does) that they could get online and buy a bunch of them for a fraction of the fundraiser cost. KWIM?
karlene said:I, too, think HO will have something to say about this..2 years ago, when the help whip cancer items were available in May...I contacted the HO to make sure I was going about things correctly. I was told by 3 different people that I was not allowed to turn in a complete show with just "guest specials" on it...the guest specials were specifically for the customers who order through a show and should be offered to them that way..we went round and round and I was very frustrated with it all. I explained, "what if the customers attended the show or ordered from a book show, and all they ordered were the guest specials?" They didn't have an exact comment or answer for that but said they would not accept a show with just all guest specials on it...so I would check this out with HO first to be sure! Maybe they have changed things since, since we have had "order forms" from Chef Success here where we went out and took orders for Cancer products.
chef jama said:I really want to do this...but I called Home Office and they said the mark up wasn't allowed.
Please do. I've been trying to get a FR with a group my sister's involved in, and this would be perfect for them! But I'd hate to get in trouble with HO.LibrarianChef said:I may have some time tomorrow to email my only supervisor connection and clarify on the "specials" and price setting.
chefann said:Please do. I've been trying to get a FR with a group my sister's involved in, and this would be perfect for them! But I'd hate to get in trouble with HO.
LibrarianChef said:I may have some time tomorrow to email my only supervisor connection and clarify on the "specials" and price setting.
Carlee Spradlin said:If anyone talks to any supervisors about specifics please post, I would be really interested how HO would handle it if we had millions of cookbook orders across the nation from these fundraisers. It's such a good idea! I'm just hoping we can all get a real answer before we start all this. I'm so afraid I would submit it, then have to tell the customer....sorry or that the books would be so back-ordered from all the activity
chef_kimmo said:I am curious to see what HO says because the last time the cookbooks were on sale like this a friend was thinking of doing a fundraiser in a similiar way and she called and asked they said No. I do not remember details but I know she was told she could not do it.
Now my question, is why not offer other products too. Maybe not discounted but it would go toward their 15% made which would also help them to get over $600
I don't say this to burst any bubbles but I just don't want you to get excited and have something happen. I certainly hope it will go through because I have some people who I would love to approach.
LibrarianChef said:Okay, email sent to HO. It's long, but has things outlined (like bullets) on specifics (making sure to word things carefully to avoid breaking policies). I sent it to a supervisor that helped me out a great deal a couple months ago. She actually helped me challenge a policy with the legal department and HAD IT OVERTURNED on my behalf.
I believe she has the consultant's/director's needs at heart and if there's a way to make this work, she will hopefully be the one willing to assist. I'll be terribly disappointed if I get a quick, generic response back.
I'll be happy to share what I learn. Just pray that it's good news!
ChefBeckyD said:Would that be the situation I gave you some info about?
LibrarianChef said:Heh! Heh! Yeppers. Not to hijack this thread, but for everyone who doesn't know what we're talking about, it was over a name issue (using a name other than your legal name). They told me it was a legal issue and it took about a month of arguing between two or three sections of the company. Legal said it was impossible to make allowances. My director even got involved with all of her connections. I believe the three sections were the Solution Center, the Legal Department, and the Sales Department. Ultimately after the entire debate on whether business owners have the right to use whatever "public" name they choose, they finally changed the policy. Having your and others information and "story" was definitely beneficial during the debate.
You know, it's kinda like how when PWS started and consultants could use whatever name they wanted (i.e. chef4u, thechefwithin, etc.) and now it's written into policy that all NEW consultants have to use their name in the website address. Another one of those "how's this fair" policies for those starting in the last few months. I feel another debate coming on.
Okay...back to the topic at hand. I'm waiting anxiously for a response from HO. It probably won't be until tomorrow or maybe even Thursday if it's being run by all of the other higher-ups and departments.
LibrarianChef said:Okay, email sent to HO. It's long, but has things outlined (like bullets) on specifics (making sure to word things carefully to avoid breaking policies). I sent it to a supervisor that helped me out a great deal a couple months ago. She actually helped me challenge a policy with the legal department and HAD IT OVERTURNED on my behalf.
I believe she has the consultant's/director's needs at heart and if there's a way to make this work, she will hopefully be the one willing to assist. I'll be terribly disappointed if I get a quick, generic response back.
I'll be happy to share what I learn. Just pray that it's good news!
chefann said:Commission on fundraisers is 15% or 17%, depending on whether you've reached $15k career sales.
Why are you saying the booking can be held within 6-8 months of the fundraiser? What am I missing?LibrarianChef said:7) Another suggestion to help promote Pampered Chef cooking shows was for the consultant to throw in $3 per cooking show booked from the fundraiser (if the show is held within 6-8 months of the fundraiser).
chefann said:#7 is thrown in from HO on all bookings on fundraisers already. We dont have to do this ourselves.
Otherwise, very thorough. Thanks!
BethCooks4U said:Why are you saying the booking can be held within 6-8 months of the fundraiser? What am I missing?
They only count if it's within 6 months of the show date which in your example is September so actually 5 months from when these people are placing their orders.
BethCooks4U said:When I first saw this idea I thought "how clever! I need to do this too" but the more I think about it the more I feel it is not going to be approved.
LibrarianChef said:You're not alone. I think we all feel they won't like it and may swiftly put their foot down. Maybe because they fear that the public will always expect such a high rate of return in the future or maybe because it wasn't their own idea/intention or for some other reason we aren't yet aware of with our limited view of the BIG picture.
At this point, I think the only thing this idea really has going for it is the snowball effect that has already been put in motion. Directors have notified their clusters of the idea and consultants/directors have already started this fundraiser process by offering it to a variety of organizations (once they truly felt it wasn't breaking any policies). HO may be getting emails and calls asking permission to do the same thing. Depending on how far the news has spread since the September specials were released, they could possibly even be hearing from organizations asking how they can get in on this new cookbook fundraiser idea. They know that all they have to do is say "no" to stop all of the excitement. As crazy as it sounds, that snowball effect could be the only reason to allow this. That's why I sorta hope I'm not the only one who sent in a careful explanation (with questions) to the solution center or field services or to our uplines, etc. Actually, I *know* I'm not the only one who sent it in to HO because another personal friend of mine (from my own cluster) told me that she did the same thing and is waiting for a response.
ChefBeckyD said:Very interesting - especially considering my PWS address is /cookinwithbecky. That was one of the reasons I wanted my info changed on all my info at HO.......funny thing is though, at NC, my name in small letters was "Becky", but the large name on my nametag STILL said "Rebecca"!
No, I was talking about the length of time that the Past Host Benefit is good for. I didn't feel a need to point out that PC gives the $3 since Ann had already said that.LibrarianChef said:Beth, see above. Just call me a newbie. I was just going to donate the funds to my particular charity group once the show went through. I didn't even realize that TPC already donated $3 per booking. I'm still in my first 90 days here.
Originally Posted by BethCooks4U
Why are you saying the booking can be held within 6-8 months of the fundraiser? What am I missing?
They only count if it's within 6 months of the show date which in your example is September so actually 5 months from when these people are placing their orders.
Thanks for the hijack info Kim! That's good to know - I guess I'll find out at Leadership too then!chef_kimmo said:momentary highjack
Becky,
At every conference I have filled in Kim on the "preferred name" spot on my registration form to see on my name KIMBERLY instead of Kim on my name tag. Now, don't get me wrong it is my name but I am used to being called Kim. The first time, I thought had put it on the "preferred name" spot. The next time I paid attention and know I did it and every time afterward.
At every conference, I have gone back to the registration line and they changed it to Kim on the name tag.
Anyway, at National Conference this year, I went to the registration booth to have them change my name on my name tag and she showed me on the computer where she was changing it to Kim in a section that was titled "preferred name" and she told me I shouldn't have to ask again. I will find out at Leadership.
You might want to try it - maybe even call HO and ask that it gets inserted there.
End of my highjack!
BethCooks4U said:No, I was talking about the length of time that the Past Host Benefit is good for. I didn't feel a need to point out that PC gives the $3 since Ann had already said that.
LibrarianChef said:Remember that I was assuming it was my own donation, not TPC's. Therefore I didn't feel limited to 6 months. I'd especially like to have some bookings for next June during any sell-a-thon possibilities. But I also didn't want to say a full 12 months. I'd definitely pay $3 per show for that to this charity organization in a heartbeat.
The cookbook fundraiser allows organizations to sell Pampered Chef cookbooks at a discounted price and keep a portion of the profits for their cause. The organization purchases the cookbooks at a wholesale price and then sells them at a higher price to raise funds.
The suggested selling price for the cookbooks is $15 each. This allows the organization to make a profit of $5 per cookbook.
Yes, individuals can also participate in the cookbook fundraiser. They can purchase cookbooks at the discounted price and resell them at a higher price to raise funds for their chosen cause.
The cookbook fundraiser is great for a variety of organizations such as schools, churches, sports teams, and non-profit organizations. It can also be used by individuals looking to raise funds for a specific cause.
To get started with the cookbook fundraiser, simply contact a Pampered Chef consultant or visit our website to learn more about the process. We also provide resources and support to help make your fundraiser a success.