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$1,000 show that broke ALL the rules

Intrepid_Chef

Legend Member
Silver Member
Nov 6, 2007
5,161
20
Would you have thought a show would go to $1,000 if:

* Your host never sent a guest list.
* Every attempt at host coaching was met with "I'm really busy right now."
* Your host finally calls less than a week befor the show to insist on every recipe she sees!
* To appease her, you agree to make 4 recipes at home in exchange for being reimbursed for groceries.
* You get to her house on 4.5 hours of sleep and not thinking straight.
* Turns out she hasn't completed the recipes she agreed to make.
and
* Nobody paid attention to your presentation when it came to making a recipe for the show!
* Your brain is so fried you forgot the full service checkout!

Turns out this host REALLY knows her friends! Many of them showed up early and helped us make the "advance" recipes. It was like an interactive show before the show!

And though they didn't really watch me make the BLT linguine, many of them bought items we had on display. Like the lady who bought the small bowl and caddy just because we put the sprinkle dip in it! Or the host and a couple of others bought the microplane, even though I forgot to grate the parmesean!

Right now it's hovering at BARELY above $1,000 in commissionable sales, and WAY over that with non-commissionable. If only that counted, I'd be at Level 1 already!
 

Intrepid_Chef

Legend Member
Silver Member
Nov 6, 2007
5,161
20
  • Thread starter
  • #3
Congrats to you too! I've been in about two years longer than you, and until I submit this show, our career sales are only $200 or so apart.

Last Christmas our director asked us to set goals and I picked 15K in sales within a year. Well, half of the year is over and I'm not really there. And I'd have to sell $800 a month to get there. I haven't had a month like that in a really long time. But I know from others' experience what works.
 

Jolie_Paradoxe

Senior Member
Gold Member
Apr 15, 2009
2,869
16
Congrats Di! That's awesome!
 

chefsteph07

Legacy Member
Jul 18, 2007
3,206
7
I'm so happy for you, it's about time you had a great show!!! :)

Did you get any bookings?

I've been wanting to make the BLT toss for a demo, how did yours "flow"? When I make it at home, I can't quite "get it"...I'd love to try to make in the DCB though!
 

raebates

Legend Member
Staff member
Dec 6, 2005
18,357
437
Doesn't surprise me at all. Some of my best sales come from shows that seem steeped in chaos.
 

Intrepid_Chef

Legend Member
Silver Member
Nov 6, 2007
5,161
20
  • Thread starter
  • #7
The thing I learned about this is that you should at least have all the ingredients in one place. And cut the cream cheese early, because nobody wants to see that.

Maybe have the broth in the cooker before because there's nothing exciting about watching you pour broth in a container from a carton!

Also, as much as we push "cooking" rather than "kitchen" if your host doesn't have a kitchen with an island that maybe overlooks a "great room" or other room where this is being done ... there's no way you can do this recipe in a living room or carting the ingredients back and forth. They need to see you use the skillet .. and the can opener ... and the food chopper.

At least that's what I told myself ....
 

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