Advice for a New "Catalogue" Recruit?

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Discussion Overview

The thread explores the experiences and opinions of participants regarding the concept of being a "catalogue consultant" within the Pampered Chef business model. Participants discuss the viability of this approach, share personal experiences, and express concerns about qualification and support for new recruits.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Debate/contested

Main Points Raised

  • One participant, identifying as a consultant, shares that they successfully conducted catalogue shows for the first five months of their business and reassures others that cooking shows are not mandatory.
  • Another participant mentions having multiple recruits who prefer to focus solely on catalogue sales.
  • One participant asks for advice on how a catalogue consultant can find show bookings without direct guest contact.
  • Another participant suggests sending out referral letters to secure bookings, sharing a personal success story with this method.
  • Several participants discuss the concept of "kit nappers," with one using humor to address the fear of not qualifying, while another cautions against labeling individuals who may struggle to qualify.
  • One participant expresses concern about the negative implications of being labeled a "kit napper" and highlights the challenges faced by new consultants.

Areas of Agreement / Disagreement

Views differ regarding the perception of catalogue consultants and the implications of not qualifying. While some participants support the idea of focusing on catalogue sales, others express concern about the potential stigma associated with not qualifying.

Contextual Notes

The discussion reflects a range of personal experiences and perceptions related to the Pampered Chef business model, particularly concerning the role of catalogue consultants and the challenges they may face.

Who May Find This Useful

New consultants considering a catalogue-focused approach may find insights from experienced participants beneficial as they navigate their business journey.

chefmelody
Messages
464
I have a recruit who wants to sign this week when I close her show. I am a little worried because she said she wants to be a "catalogue consultant," which was one of the options on the "Apron Comes in 5 Sizes" flyer I gave her. She asked what would happen if she didn't qualify, and I told her she wouldn't have to give back her kit, but I want her to qualify, of course!

Basically, she doesn't want to do cooking shows at all, and simply do catalogue sales. Is this possible? Has anyone had success with this? What advice should I give her?
 
just as good!!!For the first five months I was in the business I done nothing but catalog shows, and I make sure that all my recruits know that they do not have to do cooking shows...that terrifies some people...I have had 7 and 800 catalog shows so I'm not complaining if someone just wants to do that....as a matter of a fact....i have a recruit who just signed who will be strictly catalog and two more who are potential recruits who will be strictly catalog shows....
 
  • Thread starter
  • #3
That's good to know! What advice would you have for her for finding show bookings, though, since she won't be having direct contact with guests at a show?
 
I would suggestI would suggest sending out a letter asking for referals! I sent this out to get more bookings. I only sent a couple out and one lady responded with 5 or 6 bookings for me! I give her $5.00 off at she show! It's not to much out of your pocket to offer that and she will benefit from the bookings
 
I always have a good laugh with any one who might not qualify by telling them "Now, if you don't qualify then you will be labled a "kit napper" and it's not a good thing...you don't want to be a "kit napper" do you?" It always gets them laughing and makes them know that "something" will happen if they don't qualify!:D :D :D :D :D :D
 
  • Thread starter
  • #6
soonerchef said:
I always have a good laugh with any one who might not qualify by telling them "Now, if you don't qualify then you will be labled a "kit napper" and it's not a good thing...you don't want to be a "kit napper" do you?" It always gets them laughing and makes them know that "something" will happen if they don't qualify!:D :D :D :D :D :D

So, what exactly DOES happen if they don't qualify and go inactive? I haven't been able to find an answer for this anywhere, and my director didn't know.
 
Unfortunately nothing!:rolleyes: :rolleyes: :rolleyes: Just that all of us out here in TPC world know that they are unworthy of our knowledge and they don't deserve free stuff and that they are "kit nappers"!:rolleyes: :rolleyes: :rolleyes:
 
Whoa...A kit napper is someone who signs up knowing that they're never going to even try to get qualified or never does a thing toward qualifying. There could be people without a support base who might not have a clue how to get started or how to keep going. Let's not do too much labeling - I know all too well how tough it is in the beginning! (Still know how tough it is to book!)
 

Frequently Asked Questions

What should I do first after joining Pampered Chef?

After joining Pampered Chef, it's essential to familiarize yourself with the products and the catalog. Start by exploring the training resources available on the Pampered Chef website, including videos and guides. Additionally, reach out to your upline or mentor for support and advice as you begin your journey.

How can I effectively share the catalog with potential customers?

To effectively share the catalog, consider hosting a launch party, either online or in-person, to showcase the products. Utilize social media platforms to share images and information about the catalog, and encourage your friends and family to share it as well. Personalize your approach by highlighting products that you love and think your audience will appreciate.

What are some tips for booking parties?

When booking parties, start by reaching out to your personal network and asking if they would be interested in hosting a party. Offer incentives, such as discounts or free products, for those who host. Be enthusiastic about the benefits of hosting, such as earning free products and having a fun gathering with friends.

How do I handle objections from potential recruits or customers?

Handling objections requires active listening and empathy. Acknowledge their concerns and provide clear, honest answers. Share your personal experiences and success stories to illustrate the benefits of joining Pampered Chef or purchasing products. Always remain positive and respectful, and follow up later to see if they have any further questions.

What are the best practices for following up with customers?

Following up with customers is crucial for building relationships. Send a thank-you message after a purchase, and check in a week later to see how they are enjoying the products. Keep track of your customers’ preferences and birthdays to personalize your follow-ups. Regular communication helps maintain engagement and encourages repeat business.

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