Discover an Extra Recipe for Bringing Courtesy to Your Show

[nycchef]

Who brings a recipe to a show as a courtesy...who does not?
Thanks!!

 

[ChefBeckyD]

I used to......but honestly - I just don't have the time!

I do bring to the show some of the demo ingredients - the ones I'm afraid they may get wrong - like Parm. Cheese, Roma Tomatoes, etc.....and things they may not usually have on hand, and may not use again - like a specialty oil or vinegar.

I think the bigger courtesy that I extend to my hosts is mailing their invites for them.

 

[mpkegley]

I used to give an incentive that if they have 12 or more guests coming to the show, then I will bring the dessert. Well, they would tell me that they are going to have that many and then there would only be like 5. I have that happen several times, so I stopped doing that. I may do it again to help with Pan-o-rama, like bring the Turtle Fudge Skillet Cake to try to sell 12" Family Skillet.

 

[abrahamlaur]

If I know there is going to be more than the alloted serving amount with the recipe we are doing, I will either suggest we do another recipe or just make a double batch of it so everyone can try some. Then I'll do which ever one she chooses before the show. But I dont always do it, usually the host has food there and then you just make the pieces small enough for everyone to try. I just dont have time to come up with two recipes and stuff.

 

[ljeffries]

I do the garlic bites and my demo recipe. I always tell my hosts that they are welcomed to 'add to' with snacks/beverages if they want.

 

[jrstephens]

I only do it for repeat host or if I am running a special. I do have time to add more work for myself and more money. I know it is a tax write off and will add up but sometimes in that moment I do not need to spend the extra money. I use to demo two recipes in the beginning and now only do one. Has not affected my sales at all. I will offer to give the host additional recipes for them to make or will help them make something else when I get there if they want to add to the demo recipe. Most of my host already have something else made when I get there.

After reading about the pass around salsa with the salad choppers on here I am thinking of offering that as a special some time soon. Might help if I get the choppers first, HA!

 

[husbandwifepcteam]

I do two recipes at my shows.I give the host a choice off of a menu I threw together. I tell the host ahead of time that I will be buying the ingredients and they can just reimburse me for the cost. I have not had a problem with getting reimbursed one time. I have been doing one of the rings and a trifle at most of my parties. I have also done bites and bevs which went very well also.

 

[nycchef]

Thanks everyone for being so helpful...

 

[cat]

When I first started, I used to do two recipes, but then I stopped and I haven't noticed any drastic changes in sales. Most of the time, I just do one recipe so the demo is shorter (30-45 minutes max). People seem to appreciate that.

 

[KellyTheChef]

I only demo one recipe now, and actually my sales have INCREASED since I switched to one instead of two. (I used to "finish off" a second recipe...) I think it really helped to calm ME down- doing two recipes just made me too nervous that I wasn't going to have enough time, etc.

Once I changed to one demo recipe, I then offered to bring something additional for 12+ guests, but I got burnt on that too many times (hosts saying there would be 12 or more, and only a few showing up) so now I don't offer it.

If the host sounds VERY jazzed and is certain a bunch of folks are showing up, many times I will surprize her and bring something extra. That way, if I get too busy and don't have time to do it, she will never know!

Things I do as a courtesy:

mail invites (for free if 40+ names are given)
do reminder calls (if given phone numbers)
shop for ingredients (host reimburses me directly when we close the show)

 

[bethsbiz]

This time of the year I'll ask the host if she can get a bag of tortilla chips and then I'll make some fresh salsa as a 2nd recipe. I don't make tons, enough to go in a small simple additions bowl. Keeps it affordable for me, helps the host, and sells tools like the Salad Chopper.

For most shows in fall/winter, I'll do garlic bites...although this season I'll be doing a sweet version with the new sprinkles. Again, affordable and a real eye opener for the cookwares flexibility.