2 Nights Until 1St Kitchen Show ---- Nervous!!!!!!

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Discussion Overview

This thread features participants sharing their experiences and feelings surrounding their first kitchen shows as Pampered Chef consultants. Many express nervousness and recount various challenges faced during the events, including issues with attendance, engagement, and bookings.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, described feeling nervous during their first kitchen show but noted that the experience was not as bad as anticipated, despite low sales and no bookings.
  • Another participant shared that thanking guests for attending their first show helped create a sympathetic atmosphere, allowing for better engagement.
  • One consultant mentioned that they had only conducted catalog shows prior to their first kitchen show, which made the actual event feel intimidating.
  • Another participant suggested that joking with guests about being "guinea pigs" helped ease the tension during their early shows.
  • One participant reflected on the importance of discussing host rewards multiple times throughout the show, noting it as a learning point from their own experience.
  • Another consultant emphasized that mistakes are common and can go unnoticed, suggesting that showing imperfection can make the experience more relatable for guests.
  • One participant recounted that their show started late due to attendees being stuck in traffic, which affected their ability to secure bookings, as some guests became distracted by alcohol consumption.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various engagement strategies and the impact of external factors, such as alcohol consumption and late starts, on securing bookings. No clear consensus emerges regarding the best approach to managing these challenges.

Contextual Notes

Participants shared personal experiences from their first kitchen shows, highlighting the emotional and logistical challenges faced in a social selling environment.

Who May Find This Useful

New consultants or those preparing for their first kitchen shows may find these shared experiences and insights relevant as they navigate similar situations.

C
chefmel
Messages
51
UPDATE******1st kitchen showI was nervous as heck but all in all, not too bad - Sales weren't high but not too bad, but no bookings... I think that its because we got a late start because 2/3 of the people got stuck on the frwy with bad construction... so I think that when they saw how late it ended, then no one wanted to book.. that and by the end of the night they were all tanked! The host told me she was serving soda and iced tea.. I get there and they are had soda alrgith - with jack daniels! And they were also making very strong strawberry daquiris and some were drinking vodka straight up! 2 girls had forgotten what they wanted to order so they'll need to order tomorrow... It was so hard to keep their attention!!! We're at $499 and there are still 5 outside orders to collect. So glad to have the 1st show over!! it can only get better from here!!!
 
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It may sound corney, but when I started I thanked everyone for coming to my very first kitchen show and immediately they became more sympathetic. One good thing about being new is that it is a great opportunity to engage the audience. Explain to them that you would appreciate anything they might want to share about the products they own. I always ask my guests if they have a favorite PC product and what they like about it. Don't be afraid to say "i don't know", just remember to add "I would be happy to find out though" and always followup with an answer to their questions. At my first show someone asked me if the stoneware was convection oven safe and I didn't know. I was able to find the answer very quickly on this forum.
Good Luck, I'm sure you will do fine, remember that it is supposed to be fun for YOU as well as the guests.
 
  • Thread starter
  • #3
Thanks! I signed up 6 months ago but only done catalog shows because everyone either cancelled the KS shows or had no-show parties! So luckily, I've had more than enough time to practice all this stuff.. but it's facing the REAL thing that is a bit intimidating... I'm going to my director's in the morning that day to get a few last minute pointers and to borrow the striped SA pieces from her....
 
Let me know how your show goes!!!!Mel,

At my first couple of shows I joked with the guests that they didn't know when they agreed to come but they were my "guinea pigs". Don't forget to talk about host rewards atleast 3 times through out your show. This was one of my biggest faults in the beginning, I talked about "booking seeds" only once or twice, now I show at least one product during my demo and say this is what my last host got for free. (you could still use that since you have done catalog shows.) Good luck on your show Mel!!!!!! Let me know how it goes!!!!
 
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Just remember no one is perfect and if you do mess up oh well half of them will not know. I have left out ingredients before in a recipe and no one noticed! If you do mess up just do like they say in conference step out in front of your table and say "This apron says Pampered Chef not Perfect Chef and I didn't even have to interview for this job" Good luck believe me it is easier with alot of people there for me anyways because the whole time I think I am going to make at least $100 for this and I should get at least 1-2bookings and I want have to cold call to get the bookings! Good luck and don't worry you do not want to look too perfect because the people need to see they can sell Pampered Chef too! And that they can make the recipe at home. If you do everything just perfect they will think I could never do as well as that consultant! And with the new products it is really hard to know everything even when you have sold for awhile. Just have fun!

Good Luck,
Michelle
 
  • Thread starter
  • #6
Whew - I Survived My First Ks!!!!Not nearly as bad as I thought it would be! Ended up not being nervous at all! That's mostly because 7 of the 11 attendees got stuck in a big mess on the frwy so I had a chance to talk alot to the 4 girls and the host while waiting for them.. by the time we actually got started, I was so comfortable talking to these 5 , that everything else just flowed... unfortunately since we got such a late start, I guess that backfired on me as far as booking go because I didn't get any bookings... well, I sorta got 2... There was a lot of alcohol served at this party and before they got too tipsy, 2 of the girls at the start of the show said they would book ... but then when it came time to getting them on the calendar they were too far gone to remember which days the kids had sports, etc... and didn't know which date would be best.... in fact these two kept starting side conversations and then everyone was getting distracted nad I had to keep reelign the crown back in... These 2 were also forgetting to mark things on the order forms and so they couldn't remember what they wanted to order and the host is going to have to followup with them tomorrow when they sober up, to get the orders.. and I told the host that I would call them this weekend to solidify the bookings with them... (hope that still holds up!) WHEW am I tired and my feet are killing me! Good night all!
 

Frequently Asked Questions

What should I do to prepare for my first Pampered Chef kitchen show?

To prepare for your first kitchen show, start by familiarizing yourself with the Pampered Chef products you'll be demonstrating. Practice your presentation, focusing on key features and benefits of the products. Create a checklist of items you'll need for the show, including tools, ingredients, and any promotional materials. Additionally, consider setting up a practice session with friends or family to build your confidence.

How can I manage my nerves before the kitchen show?

Managing nerves is common before a presentation. Try deep breathing exercises or visualization techniques to calm your mind. Remind yourself that it's okay to feel nervous and that your audience is there to support you. Prepare a few icebreakers or fun facts to engage your guests and create a relaxed atmosphere. Lastly, focus on the excitement of sharing your passion for Pampered Chef products!

What if I forget something during the show?

If you forget something during your kitchen show, don't panic! Take a deep breath and try to improvise. You can engage your audience by asking for their input or sharing a related story. If it's a product you forgot to mention, you can always circle back to it later in the presentation. Remember, your guests are there to enjoy the experience, not to judge your performance.

How can I encourage guests to book their own shows?

To encourage guests to book their own shows, share your enthusiasm about the benefits of hosting, such as exclusive discounts and free products. Highlight any current promotions or incentives that Pampered Chef offers for hosts. Create a welcoming environment where guests feel comfortable asking questions. You can also offer a small incentive for those who book a show during your kitchen show, like a free product or a discount on their next order.

What should I do if I don’t get many sales at my first show?

It's important to remember that not every show will result in high sales, especially your first one. Focus on building relationships with your guests and providing a great experience. Ask for feedback to understand their needs and preferences better. Use this opportunity to gather contact information for follow-ups and consider offering a special promotion for future orders. Each show is a learning experience that will help you improve for the next one!

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