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JAE said:That is awesome! Are you only including kitchen shows for that average?
dannyzmom said:Thanks! and nope - that's cooking shows and catalog shows.
What training sessions?? LOLJAE said:Maybe you should tape your training sessions and sell them.
MomToEli said:That is a great average! How many shows was that averaged over?
janetupnorth said:...and Carolyn wonders why she was asked to speak at NC...Hello???? Duh????
StacieB said:Where do I find this again?
dannyzmom said:If I could TRAIN my team to work like I do I'd be LOADED - LOL
Okay, if no training sessions, I'll have to take a "business trip" to South Florida in the dead of winter to attend a show of yours. Winter here is not nice. I would move to southern CA, but my husband would never do that. We had four snow days - no school- this winter, and there were many other days where everything on the weekend or after school was canceled. I coach volleyball, and in MI it just was changed to the fall for this coming year. SO my winters are now free for southern travel!dannyzmom said:What training sessions?? LOL
If I could TRAIN my team to work like I do I'd be LOADED - LOL
I struggle to keep them working!
pamperedbecky said:Ha! Ain't that the truth!? Although, that's not the case with my awesome consultants who happen to be on CS---they're GREAT consultants. Hmmm, maybe that's the correlation????
JAE said:..... Winter here is not nice. I would move to southern CA, but my husband would never do that. We had four snow days - no school- this winter, and there were many other days where everything on the weekend or after school was canceled........
Becky how many are on "our" team and how many are active consistently? Just curious? Besides GinaM and myself who are cs members, I haven't the sligthest clue whose in our cluster?pamperedbecky said:Ha! Ain't that the truth!? Although, that's not the case with my awesome consultants who happen to be on CS---they're GREAT consultants. Hmmm, maybe that's the correlation????
Great job!At this point my goal is $600 show average.heat123 said:To date my average cooking show = $621.55! Yeay, up from my first year average I believe in the $450ish range!
StacieB said:I think it shows it on my commission statement now that I am looking at it.
$501.35 for shows and 298.58 for catalogs if that is right
heat123 said:Great job Rebecca, especially considering your move to another state! too bad you weren't here to do the fair with us!
You, Gina, and Susan (who's also coming to conference-yay!) are the most consistent with your businesses and have good shows every month. Everyone else is an "every-other-month" type of consultant, which is what they're wanting to do at this point. A few have gone inactive in the past few months. Another one who signed 12/31 has her first show ready to submit. Not sure what the hold up is because last week she was entering it into PP. I'm working on having some new team members join us!!heat123 said:Becky how many are on "our" team and how many are active consistently? Just curious? Besides GinaM and myself who are cs members, I haven't the sligthest clue whose in our cluster?
JAE said:What are the benefits your customers get with the preferred customer card?
Yes, I was asking you, and thanks for the info.MGG said:I am assuming you're asking me. Consistentsy and loyalty are the main results I want. The first order has to be a minimum of $40 and after that I let them know any order even a citrus peeler counts. After 10 or 12 can't remember the #of boxes they get 10% off their entire order. I stress they can order the entire catalog and they get 10% off. I also say it is a great benefit at Christmas. I do have a few customers that have ordered from me about 5 times and I've only been a conslt since November. I do a digital signature so I can track it.
What is a digital signature?MGG said:I am assuming you're asking me. Consistentsy and loyalty are the main results I want. The first order has to be a minimum of $40 and after that I let them know any order even a citrus peeler counts. After 10 or 12 can't remember the #of boxes they get 10% off their entire order. I stress they can order the entire catalog and they get 10% off. I also say it is a great benefit at Christmas. I do have a few customers that have ordered from me about 5 times and I've only been a conslt since November. I do a digital signature so I can track it.
JAE said:Gina, I'll see you at Wave 1. I'd love to get any and all tips from you about how you get and keep your show average so high.
legacypc46 said:My May Kitchen show average was $705 (nine shows).
I've tried to really focus on my host coaching and I think that has helped raise my average. If the host is not excited about her show, it just isn't going to be successful.
- I ask my hosts to look at their show as an opportunity to get together with their friends. (We're all so busy these days that time with friends is hard to make happen.) I think this reduces the "not another home sales party" reaction among their friends.
- I also stress the convenience of friends and family ordering on line. I send my hosts on-line ordering instructions that they can just cut, paste, and send.
- I really enjoy working with my hosts....for the most part . I'm fortunate in that many become friends...a great side benefit of being a PC consultant, I think.
Sandy: I wouldn't stress too much over your show average during your first couple months. Use this time to experiment and find what works for you and what you're comfortable with. This site is a god-send in terms of both information and support. Find the ideas that resonate with you and try them.
A kitchen show average is the average amount of sales generated during a Pampered Chef party or demonstration in someone's home.
The kitchen show average is calculated by taking the total sales from a specific number of parties or demonstrations and dividing it by the number of parties. For example, if you had three parties with sales of $500, $600, and $700, your kitchen show average would be $600 ($500 + $600 + $700 = $1800, $1800/3 = $600).
Yes, the kitchen show average is an important metric for measuring the success of a Pampered Chef consultant. It can also be used to set goals and track progress.
The kitchen show average can be affected by a variety of factors such as the number of guests, their buying habits, the type of products being demonstrated, and the overall enthusiasm and engagement of the host and guests.
To improve your kitchen show average, focus on booking shows with enthusiastic hosts and engaging guests. Also, be sure to showcase a variety of products and offer helpful tips and recipes to encourage guests to make purchases. Regularly tracking and analyzing your kitchen show average can also help identify areas for improvement.