Advice for New PC Consultants: Tips for Show Success in 2 Months!"

Click For Summary

Discussion Overview

This thread centers around the experiences and challenges faced by a new Pampered Chef consultant regarding show management and presentation techniques. Participants share their thoughts on how to improve show structure and effectiveness, while also discussing the importance of learning from others.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses feeling lost and seeks ideas for structuring their shows, including when to mention bookings and product details.
  • Another participant suggests using training DVDs, specifically mentioning the "Kitchen Show Live" series as a helpful resource for realistic show examples.
  • Several users mention the importance of scripting and using note cards to stay organized during shows, with one participant noting that this approach helped them condense their presentations.
  • One participant shares their experience of conducting shows that last 2-2.5 hours, humorously referencing a local custom of lengthy goodbyes.
  • Another participant questions the restriction on recording shows and suggests asking other team members for opportunities to observe their presentations.
  • Some participants express that the original poster is doing well, highlighting their high sales and consistent bookings as indicators of success.

Areas of Agreement / Disagreement

There is no clear consensus on the necessity of changing the original poster's approach, with some participants encouraging them to maintain their current style while others suggest adjustments.

Contextual Notes

The discussion reflects a range of experiences from new and seasoned consultants, emphasizing personal learning styles and the varying lengths of shows.

Who May Find This Useful

New Pampered Chef consultants seeking insights on show management and presentation techniques may find this discussion beneficial.

Kitchen Diva
Kitchen Diva
Gold Member
Messages
4,892
Hi everyone!
I'm new. I've been a PC consultant for just about 2 months. I have 8 shows under my belt, and one new recruit that I signed up on the 15th.

My problem is my shows. I'm funny, and people like me, and I get quite a few bookings, and my average show sales are over $690.00 but I feel that my shows go too long, and I either say too much or not enough.

I was going to go to my upline director's show tomorrow, but I told her I was brining my little pocket recorder so I wouldn't have to sit and take notes for ideas. She said if I was going to record her, I couldn't come.

The show opening and show closing cards that they give in the new consultant kit are fine, but I need ideas. The only way to get those is to go to other shows, but I learn by hearing...over and over and over again. If I can't record or take notes, I'm not sure I'll remember everything and how to integrate it into my show.

I guess I'm feeling a little lost and alone, and could use some ideas for the best way to do my show- the begining, the middle and the end. Where do you tie in booking and hosting comments, and how many times do you mention that? When do you tie in cookware and cutlery? How much do you say?

Okay, I think that's a lot for now. I'll wait for some replies. Thanks in advance for the advice. It is appreciated, and I can't wait to get to know you guys! :)

Kindly,
 
If you learn by hearing over and over, maybe you should look into ordering (On supply order) some of the Kitchen Show Live DVD's, and other training tapes. I love those, and they have helped me immensely!
One that might help also is the one called "Selling Collections" - that will give you great ideas for tying in cookware, stoneware, Simple Additions.....
Sounds like you are off to a great start though!
 
  • Thread starter
  • #3
Thanks, I'll try that! The show on the "Getting Started" DVD is somewhat helpful, but it's rather unrealistic in my humble opinion! :) I'm just sad that my upline, upline, upline director said I can't go to her show now. :(
 
Kitchen Diva said:
Thanks, I'll try that! The show on the "Getting Started" DVD is somewhat helpful, but it's rather unrealistic in my humble opinion! :) I'm just sad that my upline, upline, upline director said I can't go to her show now. :(
Click to expand...

The Kitchen Show Live dvd's are actual consultants doing a show. It's much more realistic than the one on the Getting Started DVD!

Why don't you agree to go without the tape recorder - who knows what you might pick up!
 
  • Thread starter
  • #5
I did, but now she won't reply to my emails. :( I am very sad!
 
I don't understand the not recording thing. Why does it matter? Ask another team mate if you can go to one of theirs.
 
Have you actually scripted what you say and do you make notes on a note cards? When I'm changing things up I pull out note cards to keep me on track. When I scripted what I wanted to say I found I was able to choose better words so I wasn't over explaining stoneware, cookware, etc. I was able to condense and make it short and sweet.
 
And the problem is?Hi! I'd say don't change a thing. If it ain't broke....

You have HIGH shows, consistent bookings, everyone has fun, no one is complaining.....seems like everything is working just like it should!

Maybe you are the only one that thinks things are not right...obviously the hosts and guests think things are being done just fine!

If you DO change anything, do it little by little..just in case NOTHING is wrong with what you are doing!

Ask your hosts if THEY think the shows are too long......

Just my .02...

Lorian Rivers
Port Richey, FL
 
mzwizard said:
Hi! I'd say don't change a thing. If it ain't broke....

You have HIGH shows, consistent bookings, everyone has fun, no one is complaining.....seems like everything is working just like it should!

Maybe you are the only one that thinks things are not right...obviously the hosts and guests think things are being done just fine!

If you DO change anything, do it little by little..just in case NOTHING is wrong with what you are doing!

Ask your hosts if THEY think the shows are too long......

Just my .02...

Lorian Rivers
Port Richey, FL
Click to expand...

I agree! Sounds like you are doing great!
 
mzwizard said:
Hi! I'd say don't change a thing. If it ain't broke....

You have HIGH shows, consistent bookings, everyone has fun, no one is complaining.....seems like everything is working just like it should!

Maybe you are the only one that thinks things are not right...obviously the hosts and guests think things are being done just fine!

If you DO change anything, do it little by little..just in case NOTHING is wrong with what you are doing!

Ask your hosts if THEY think the shows are too long......

Just my .02...

Lorian Rivers
Port Richey, FL
Click to expand...

I agree too. Could it be you are just over thinking it? Definitely ask your hosts if they think the shows are too long. BTW, how long are they?
 
  • Thread starter
  • #11
Hi all, thanks for the replies, I've been under the weather, and therefore, away from my computer. :)

My shows from start to the last order taken/clean-up are generally 2-2.5 hours long. In Minnesota, we have what's called "the long goodbye" and everyone seems to be unable to say goodbye. :) LOL
 
  • Thread starter
  • #12
I wanted to record her show, because she has been with TPC for 14 years, and it was something I wanted to listen to a few times, and take notes, and see if there was anything I wanted to integrate into my shows, listen to how she segues from one thing to another, and see if there was a way to condense some of my product speeches. :)
 
I've done a couple hundred shows and I ALWAYS use an outline at my shows. Actually I review it before each show and change up anything I need to. I've got my presentation down but I like having it to keep me on track. My show lasts 45-50 minutes and I do 2 recipes. Also, I announce at the beginning of the show that I am using an outline to keep me on schedule so everyone is home in time for Grey's Anatomy (or whatever popular show is on that night). It's also helped my recruiting in that people see that they don't have to know everything off the top of their heads.
 

Frequently Asked Questions

What are the best ways to prepare for my first Pampered Chef show?

Preparation is key to a successful show. Start by familiarizing yourself with the product catalog and choosing a few key products to demonstrate. Practice your cooking techniques and presentation skills. Create a checklist of items to bring, including cooking tools, recipes, and order forms. Additionally, consider hosting a practice show with friends or family to build your confidence.

How can I effectively promote my shows to increase attendance?

Utilize social media platforms to create buzz about your show. Share enticing posts about the products you'll be showcasing and any special offers. Send out personal invitations via email or text to your network, and encourage them to bring friends. Consider offering incentives, such as a raffle or a small gift, for attendees to encourage participation.

What should I do during the show to engage my guests?

Engagement is crucial for a successful show. Start by introducing yourself and sharing your story about why you joined Pampered Chef. Involve your guests by asking them questions and encouraging them to participate in the cooking process. Use interactive demonstrations and share tips and tricks that make cooking easier. Keep the atmosphere fun and relaxed to make guests feel comfortable.

How can I follow up with guests after the show?

Following up is essential for building relationships and securing sales. Send a thank-you message to all attendees, expressing your appreciation for their participation. Include a recap of the show, highlight any special offers, and provide a link to your online store. Consider reaching out individually to those who showed particular interest in specific products to encourage them to place an order.

What are some common mistakes new consultants make, and how can I avoid them?

Common mistakes include not practicing enough, failing to engage guests, and neglecting follow-up. To avoid these pitfalls, invest time in rehearsing your presentation and product knowledge. Focus on creating an interactive experience for your guests, and make follow-up a priority after the show. Additionally, seek mentorship from experienced consultants for guidance and support as you navigate your new role.

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