$750 Show Avg....how She Does It!

[PamperedK]

I feel bad hijacking this thread too much so I'll post here with what I take to a show. If anyone has any other questions, maybe PM me.I take:
Whatever products I need for the recipe
If I don't use a Stone or Cookware in the recipe, I'll bring a small piece with me
Tool Turn About filled with whatever I can cram into it
Easy Adjustable Measuring Cup
All of my Forged Knives + Honing Tool
Oven Mitts
Cookbooks
Whatever else I have that's lying around that I can throw in the pockets of my tote - NOTHING BIG - just things like measuring cups, scrapers, apple wedger....it has to be light and must fit in my bag. I don't set it all up on the table. I just put out what will fit plus a couple of things on the coffee table.I know it's kind of vague...the basic rule I have is I won't take anything that won't fit in my tote. If I happen to be doing a recipe that needs 2 bowls or I'm using my pitcher, I'll put my TTA in the TTA Tote but that's the only bag I bring other than my tote and my paperwork.

 

[ltkacz]

winnepk - got a question for you - you recruited 15 since February - did they all qualify?

 

[PamperedK]

winnepk - got a question for you - you recruited 15 since February - did they all qualify?

6 qualified
2 never did anything
1 hasn't qualified yet - told me at the beginning she'd only do shows 1 week before she goes inactive....she's 1 show away from qualifying...not sure what her Why is really!
2 are in their first 90 days - slowly qualifying
4 are still in their first 30 days

 

[stefani2]

Most of the extra products I take fit in the TTA - especially bamboo.

 

[PamperedK]

Most of the extra products I take fit in the TTA - especially bamboo.

Yes, I love when people get to see the Bamboo in person!

Something I've tried before and should really keep doing is moving the TTA to the tally area. That way when you're writing or calculating, people can look through it - often they'll find something else they'd like as well.

 

[chefmeg]

Yes, I love when people get to see the Bamboo in person!

Something I've tried before and should really keep doing is moving the TTA to the tally area. That way when you're writing or calculating, people can look through it - often they'll find something else they'd like as well.

that is a great tip! gonna try that this week!

 

[stefani2]

LOVE the TTA @ checkout idea as well! TY!

 

[tlag1986]

Such a simple idea that can have huge rewards!!

 

[legacypc46]

I used to take everything and now take what I need for the show and anything I wish to feature. I haven't seen a dip in sales because of it.

I agree with the comment about Host Coaching being the key. That is where I make a personal connection with my host and lay the foundation for a successful show.

I also agree there is more income to be earned via directorship, but one of the things I like most about this company (as opposed to so many other DS companies) is consultants can choose to not recruit and still have a good income.

Love the TTA idea as well....though that is one of the things I haven't been taking to shows lately.:blushing:

 

[ChefBeckyD]

Okay - there were a ton of negative responses to this thread. Not sure why. I was just posting an alternative idea.
One thing to note is that I don't think all ideas necessarily translate from one country to another. In Canada, PC is fairly new, and it's a different atmosphere to be working in. Plus, although I know the recession is hitting globally now, I think things have been worse here in the US for a while.


I came here to add that in today's economy, and with Michigan being highest in unemployment, and lowest in Economic forecast.....this consultant that I posted about has continued to sell BIG! Even my Advanced & Senior Directors are taking a look at what she is doing. For October, so far she has turned in 3 shows....with $3500 in sales. That is an $1165 show avg. Don't you think that merits at least a look at what she is doing to be successful?

 

[chefmeg]

Becky~you are absolutely right about taking a 2nd look at what this lady is doing...and just remember, there are some people that will always see the negative first, especially if they "think" they can't have the same kind of success.

 

[JAE]

Okay - there were a ton of negative responses to this thread. Not sure why. I was just posting an alternative idea.
One thing to note is that I don't think all ideas necessarily translate from one country to another. In Canada, PC is fairly new, and it's a different atmosphere to be working in. Plus, although I know the recession is hitting globally now, I think things have been worse here in the US for a while.


I came here to add that in today's economy, and with Michigan being highest in unemployment, and lowest in Economic forecast.....this consultant that I posted about has continued to sell BIG! Even my Advanced & Senior Directors are taking a look at what she is doing. For October, so far she has turned in 3 shows....with $3500 in sales. That is an $1165 show avg. Don't you think that merits at least a look at what she is doing to be successful?

I know! I also received that e-mail (thanks Jen). That is so amazing. I don't really know her very well, only met her at a meeting once. I wonder how much of her success has to do with her personality, too. I should see about attending one of her shows sometime. Her October has been just amazing.

 

[ChefBeckyD]

I know! I also received that e-mail (thanks Jen). That is so amazing. I don't really know her very well, only met her at a meeting once. I wonder how much of her success has to do with her personality, too. I should see about attending one of her shows sometime. Her October has been just amazing.

I know her better as a cluster-mate. She is very sweet. But hey - I have as much personality...and I'm a great salesperson. Jen can't figure out her sales stats either, other than the way that she host coaches, and what she does at her shows.
At our Sept. Cluster Meeting, Jen had her present what she does before for host coaching, and what she does at her show.(which is when I started this thread) I'm going to cut and paste her letter that she sends to her hosts. She communicates almost exclusively via email...and does a display of products at the show. She said that the demo she does the most is Jerk Chicken Nachos...and she doesn't really do an interactive show. I'll be right back with the letter she sends - and the way that I revised it.

 

[ChefBeckyD]

Okay - here is her letter that she sends:

Axxxx’s

tips for an Awesome

Pampered Chef Show!!!​

Thank you for hosting a Pampered Chef Cooking Show with me! We’re going to have a great time. Besides having fun, my goal is to help you receive as many FREE PRODUCTS as possible. I’ve enclosed this helpful checklist to help you do just that! Please take a few minutes to read through this letter. After listening to other hosts, they have shared lots of tips to have a Very Successful Cooking Show!

Planning is as simple as 1-2-3 … Important EASY Steps:

1. Guest List - Maximize your rewards!

Invite anyone who eats! Friends, neighbors, friends at work, church, school, relatives, in-laws and out laws!
Don’t leave ANYONE out! No one gets offended by an invitation! Leave someone out & you’re sure to hear about it!
Over-invite!! Our target attendance is 15-20 guests. The way to achieve this is to invite at least 40 people. Usually 1/2 to 1/3 is able to attend & you always get those dreaded last minute cancellations.

2. Collect Catalog Orders - These make a HUGE difference to your show!

Boost your show sales by passing around extra catalogs and order forms to those who cannot attend your show.
Online Ordering: Guests who cannot attend can browse the entire catalog! They simply go to my website at http://www.pam......../axxxxxx, go to the Our Products section, and enter your first and last name in the host name field. Email Out of Town relatives and Friends. We can ship their order right to them! Additional S&H charges will be listed if they choose that option.
Try to set a goal to have at least 6 catalog orders before I come to your house. If a friend can’t attend your show, make sure to ask if they would like to see a catalog or even host their own cooking show. When you get 6 or more outside orders before your show, you will get to pick any one of our popular cookbooks as a special gift from me!!
Payment Options: Visa, MC, Discover, Amex, and Debit Cards with V/MC logo. Checks can be made out to me…Axxxx Nxxxxx.

3. Reminder Calls (2 days before the show)

Call everyone as a reminder - even those who said “Yes”.
Remind them to bring a friend or two and they’ll get a FREE Gift! If their friend can’t make it, bring an order for a Gift!! Who doesn’t like a FREE Gift?
They will appreciate this call. It helps with the attendance!!!

 

[ChefBeckyD]

And here is my version - just changed a couple things....

Becky's

Tips for an

Awesome

Pampered Chef Show!!!​

Thank you for hosting a Pampered Chef Cooking Show with me! We’re going to have a great time. Besides having fun, my goal is to help you receive as many FREE PRODUCTS as possible. I’ve enclosed this helpful checklist to help you do just that! Please take a few minutes to read through this letter. After listening to other hosts, they have shared lots of tips to have a Very Successful Cooking Show!

Planning is as simple as 1-2-3 … Important EASY Steps:

1. Guest List - Maximize your rewards!

Invite anyone who eats! Friends, neighbors, friends at work, church, school, relatives, in-laws and out-laws!
Don’t leave ANYONE out! No one gets offended by an invitation! Leave someone out & you’re sure to hear about it!
Over-invite!! Our target attendance is 15-20 guests. The way to achieve this is to invite at least 40 people. Usually 1/2 to 1/3 is able to attend & you always get those dreaded last minute cancellations.


2. Collect Outside Orders - These make a HUGE difference to your show!

Boost your show sales by passing around extra catalogs and order forms to those who cannot attend your show.
Online Ordering: Guests who cannot attend can browse the entire catalog! They simply go to my website at www.pam....../cookinwithbecky go to the Our Products section, and enter your first and last name in the host name field. Email Out of Town relatives and Friends. We can ship their order right to them! Additional S&H charges will be listed if they choose that option.
Try to set a goal to have at least 6 catalog orders before I come to your house. If a friend can’t attend your show, make sure to ask if they would like to see a catalog or even host their own cooking show. When you get 6 or more outside orders before your show, you will get to pick any one of our popular cookbooks as a special gift from me and Every Booking secured BEFORE the show is another $10 in free product for you!! (bookings must be dated and on my calendar)
Payment Options: Visa, MC, Discover, Amex, and Debit Cards with V/MC logo. Checks can be made out to me…Becky Dxxxxxx.


3. Reminder Calls (2 days before the show)

Call everyone as a reminder - even those who said “Yes”.
Remind them to bring a friend or two and they’ll get a FREE Gift! If their friend can’t make it, bring an order for a Gift!! Who doesn’t like a FREE Gift?
They will appreciate this call. It helps with the attendance!!!

 

[PamperedK]

These letters are great - thanks for posting them! When does she / do you send this?

 

[ChefBeckyD]

These letters are great - thanks for posting them! When does she / do you send this?

One month before the show she mails it to them, and then emails it to them after that. So, they get it snail mail and email.

She also sends a "don't forget to send your guest list" email
and a "How is everything going....don't forget about outside orders" email
and a "I'm excited about your show - here are your recipe choices" email.

She calls a couple days before the show to remind them about calling everyone, and then the day before to get a guest count.

 

[PChefPEI]

Great idea about more email communication!! I have attributed my $100 increase in show average (from $450 to $550) to my host coaching. After attending conference in August, I put some new ideas in place (like the host letter) and have followed the three call method and have found a tremendous difference, but sometimes, life gets away on me and I don't get all the calls made to the host that I should be, so emailing more would be great, 'cause I can do that at 11 at night!!

I do try to take some extra products to my shows, but have to start asking my hosts what her guests and her/him want to see.

As far as show format, I want to move away from the fully interactive show, because I lose control of the crowd and don't get a chance to do my "speels". Tonight, I am going to try a semi-interactive show and see how it goes.

 

[ChefBeckyD]

Great idea about more email communication!! I have attributed my $100 increase in show average (from $450 to $550) to my host coaching. After attending conference in August, I put some new ideas in place (like the host letter) and have followed the three call method and have found a tremendous difference, but sometimes, life gets away on me and I don't get all the calls made to the host that I should be, so emailing more would be great, 'cause I can do that at 11 at night!!

I do try to take some extra products to my shows, but have to start asking my hosts what her guests and her/him want to see.

As far as show format, I want to move away from the fully interactive show, because I lose control of the crowd and don't get a chance to do my "speels". Tonight, I am going to try a semi-interactive show and see how it goes.

I feel like I gave the Interactive Show format a good try. I did it for several months and never was able to get really comfortable with it - plus often, the space that I had for a show just wasn't conducive to an interactive show.

Just this past week, I went back to my old show format - and at both of the shows I did, I got so many great comments about how much fun the show was, and what great tips I gave....and I had good bookings and sales. I felt way more at ease doing the show this way - and felt like I connected better with the guests. It was more fun for me...and so more fun for them too. I think I'm done with the interactive style show.

 

[lvanderw]

OK - I am doing a show tomorrow and packed last night but after reading this, I think I will repack.... I always take too much stuff..... got it from my director. She brings a lot and so I just duplicated it. One question - sorry I'm showing my ignorance - what is the TTA? Thanks

 

[PamperedK]

Great idea about more email communication!! I have attributed my $100 increase in show average (from $450 to $550) to my host coaching. After attending conference in August, I put some new ideas in place (like the host letter) and have followed the three call method and have found a tremendous difference, but sometimes, life gets away on me and I don't get all the calls made to the host that I should be, so emailing more would be great, 'cause I can do that at 11 at night!!

I do try to take some extra products to my shows, but have to start asking my hosts what her guests and her/him want to see.

As far as show format, I want to move away from the fully interactive show, because I lose control of the crowd and don't get a chance to do my "speels". Tonight, I am going to try a semi-interactive show and see how it goes.

I think I'm going to add emails to my host coaching as well. I do the calls but often I can't reach someone or we don't have time to go over everything. Plus, having it in email may help it 'stick'.

In terms of control with the interactive shows - I know what you mean. I'm not sure if I had posted this for you before, but I take a lot of control over my show. The guests sit before and after the demo, which gives me enough time and the 'venue' to go over my talks. I don't hand out catalogs until I'm done talking and I always do a recipe that is done when we're done the demo (meaning, nothing that has to bake for more than 8 minutes at the end) so they have food in their hands and they're paying attention to me. I've found this really helps me keep control of the crowd while still allowing them flexibility to chat and have a fun evening.

That said - I know some people just don't do well with it and that's the great thing about this business - you can do whatever works best for you!

 

[PamperedK]

OK - I am doing a show tomorrow and packed last night but after reading this, I think I will repack.... I always take too much stuff..... got it from my director. She brings a lot and so I just duplicated it. One question - sorry I'm showing my ignorance - what is the TTA? Thanks

Tool Turn-About.

 

[stefani2]

Having the TTA is nice for when Guests talk about a certain product (and sell it to others for you) and you can pull out that product - people LOVE that!

As far as Host Coaching - I always ask my Hostess up-front HOW she wants to be contacted - phone or email. If she doesn't reply back to my email - I will followup with a phone call. *But I always call her FOR SURE once before her Show - it is more professional*

I figure, email is just how the times are now.

 

[dianafeller]

You can have a $750 show average without bringing everything. I do. I only bring what I need for the recipe (1) and that's it. My show average ranges from about $800-900 now. I have THEM talk about the things I didn't bring..let THEM sell it for you.

Host coaching is the KEY to a great show average. I do emails and phone calls. I'm in contact EVERY week until their party.

I find if I bring to much, less recruiting leads!

Thanks for sharing Becky!

I agree about bringing too much!!! Noone wants to lug around all that stuff. Plus, in the winter months, (I am in OHIO), it is just too dangerous!!! I take what I need for my recipe - then I ask the host if there is anything specific that she would like for me to bring. I take that, then choose my next 9 favorite products (have learned that if I love it, I can sell it!!!) - So I do the recipe products, + 10. I use my rolling tote plus one other bag. Make no more than 2 trips in.

I always do the introductions and have the guests say what their favorite products are - they sell better to their friends than I can!!! and I do ALOT of host coaching by e-mail.

My show average is $800 - $900. :chef:

 

[ChefBeckyD]

Ha! I can't believe people are still reading this thread.

However, since more people will probably see it now....

I TOTALLY KNOW that many of you have high show avgs. w/o bringing a lot of extra product. I get that.

HOWEVER - I am in an area with the very highest unemployment in the nation, and ours has no chance right now of anything except going higher, as the auto industry continues to tank.

I started this thread to encourage people who might be doing everything right, and still aren't seeing the higher shows avgs. that they would like. Just so they know that "Less is More" is great and all - but it's not the golden rule, and it's not the only way. What works for some may not work for others - and we should always know that there are other options out there.

It's great if you bring less, and you have a high show avg. Really, it is. But I was just sharing another show presentation/style that is working for someone in an area where even the upper level directors struggle to maintain the show avgs. we once all had.

 

[slapsappyhappy]

I wish that my hosts were tech savvy! I have the website and only a few have used the e-vites through the web, plus most of the time I will email them the recipe ingredients and and then call as a back up but they have not checked. It would be great if we could do everything through email b/c I hate talking on the phone!

 

[dianafeller]

Seana - something that I have started with my website is on the guest list, I ask the host to include e-mail address and I send the e-vites for them!!!! This has increased my show sales about 3 - 4 orders per show. I mail all of the invitations so this is a great way for me to get the info!!! and, I also include a little snippet on the postcard invitation. I do labels with the host info and type: "Can't make it but would still like to browse our catalog or place an order?~ visit my website: www.______just enter your hosts name and she will get credit for your order!!!!"NOTHING GOES OUT OF MY OFFICE WITHOUT MY WEBSITE ADDRESS ON IT!!!!!!

 

[Chef Gilles]

Here's a guy's point of view..hehehe

I mostly communicate by email. I'm a night hawk so it makes it easier and I am always affraid to interupt a host's family life. I work full time so can't make calls during the day. Then comes supper time for the host (I assume), then it's time to put the children to bed, then is it too late to call???? Will I bother the host?????

My show average is about $700 counting the $200 shows I put in for the low months of December and January and July..... I bring 99% of the products... I, however, do not bring everything out but do tell the guests if there is anything in the catalog they haven't seen to just asked as I probably have it with me. Guests might be interested in products but before investing in such expensive products they like to see it, touch it and even try it our before they invest...

In a year, I have 11 kilo shows under my belt and am proud of it!!! I often even make 2 recipes where I contribute one that is already for the most part pre-made (like the mini tarts where I already have the dough made and only have to scoop them in the pans and bake...filling is already done also so just fill the tarts and there goes the sale of a mini-muffin pan, small scoop, mini tart shaper)....

I still can't see how I could get kilo shows with 45 minute demos.... I for one am not ready to reduce the lugging which will reduce my commission!!!! Hard work is the key to success!!!

 

[dianafeller]

HAHA!!! Well, of course you have to know that my favorite 9 or 10 products are the expensive ones!!!!! I always have the stainless steel bowls, mandoline, trifle bowl, a piece of cookware......etc etc etc - - - - and I am just not built like a man, so I cannot lug all that stuff around. Don't get me wrong, I did it when I first started, but I don't want to be exhausted from carrying in all of that stuff before my show even starts. I have about 15 - 20 kilo shows under my belt. Some people might do better taking everything they have, I just prefer to take what I love the most. Like I said, I have learned, if I love it, I can sell it!!!!!! And, interested to know how long your shows are? I have always made it a point to keep my demo to less than 45 minutes. So these DCB recipes have been FABULOUS for me!!!! Did all of my March shows with the Grilled Chicken Penne / and a 12 minute micro cake. Dinner and dessert in 30 minutes!!!!! heehee!!!! FUN FUN and the guests love love love it!!!!!And, I do work hard!!! I believe in hard work and great attitude!!!

 

[Jules711]

I can't imagine bringing almost the whole catalog. Is the Canadian catalog much smaller? All of the product I own (and I do have most of it) would fill up my car, which is not small.I have actually recently downsized and all the product I bring fits in the consultant tote, including the TTA, which works better for me. My bookings have increased and most are booking at or before the show! I'm not sure that has anything to do with me bringing less, but maybe I'm enjoying it more. I don't think that my sales have decreased. I'm also doing easier recipes. I figure if I'm going to do more shows, I need less stress. I love showing up about 30 minutes before a show, having plenty of time to set up and talk to the host. CRAZY! I used to be there 1 hour ahead of time and was JUST ready sometimes.Now, I'm not saying that taking more doesn't increase sales. I know that I love to see what I'm buying, but I think that PC (of all direct sales) can be purchased by a picture. I think you need to do what is comfortable. I LOVE the idea of the TTA at checkout. I do the same thing with the upcoming host specials. Gives them something to look at for a minute .