• Join Chef Success Today! Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!

Alternate to DCB...

chefcharity

Advanced Member
Oct 27, 2008
701
0
Ok, so let's start brainstorming ladies and gents...

Tonight, I'm trying the Mexican Chicken Lasagna in the Deep Dish Baker. I'll let you know how it turns out.

Any other great things we can demo that take short amounts of time, like the DCB but can still WOW them?
 

chefsteph07

Legacy Member
Jul 18, 2007
3,206
7
I had a show a few weeks ago where my hosts microwave wouldn't fit the baker, I used the Rice Cooker Plus to cook the chicken in and continued w/ my demo. Worked like a charm.
 

chefcharity

Advanced Member
Oct 27, 2008
701
0
  • Thread starter
  • #3
good idea.. and I did like your point of view on the other thread.. about using it as a booking tool. I'm sure I'll come around to that before my next show, but right now I'm a little soured at the fact that I can't sell this to EVERYONE! So, I'm seeing what other options are out there for recipe faves!
 

chefsteph07

Legacy Member
Jul 18, 2007
3,206
7
I'm very soured on it too, but the facts are the facts, we can't change anything about it, so best to get over the shock and start thinking of how to roll with it and use it to our advantage! :D
 

shelly.nurse

Member
May 28, 2009
262
0
how about the 9x13 with the medium bar pan as a lid??
 

Intrepid_Chef

Legend Member
Silver Member
Nov 6, 2007
5,161
20
Square baker for lasagna and fluted stone for cakes, with a plate as a lid.
 

ChipLines

Member
Gold Member
Jul 14, 2009
99
1
I've sold several roasting pans -- telling the gals to put them up on TOP of the stove -- across two burners. We made the Bacon, Tomato and Linquini at a party in it recently (had a crowd). One of my hosts called to say her husband was using it for pancakes; another told me it is the best way to brown her meat (using the mix and chop too, of course). Another does Chili in it. All on top of the stove. In the stove -- lasagna and everything else. The heck with the few times a year turkey and hams -- think outside the box!
 

Melissa78

Veteran Member
Gold Member
May 10, 2009
1,121
5
My guests think "holy crap thats a huge price tag to brown meat in". LOL
 

ChipLines

Member
Gold Member
Jul 14, 2009
99
1
Think outside the box, Melissa. Seriously - I've sold 8 of them (to my 83 DCBs). So it certainly isn't going to replace the $69/item sales - but it does help...much better then rice cooker, and spices, and some of the posts I've seen on here. We need to be thinking about replacing a $69 sale.
 

chefcharity

Advanced Member
Oct 27, 2008
701
0
  • Thread starter
  • #10
Mex chik lasagna turned out pretty good in the Deep Dish baker. I had to modify ingredients because of what I had on hand, but I crushed tortillas for first layer, put chicken and cream cheese mixture for second layer, then topped w/ more crushed tortillas. I poured a little enchilada sc in bottom and the rest on top. Microwaved for 10 minutes uncovered. OH... added cheese to the top too.

I cooked the chicken in it too... 10 minutes and covered w/ plastic wrap.
 

kreaser

Advanced Member
Gold Member
Jan 21, 2008
552
5
  • #11
I, too, average at least 1 and sometimes 3 DCB sales at my shows. Oh well! Guess, we have to change things up! I demoed the clubhouse chicken squares. I cooked up the chicken in the DCB in microwave, but then used bar stone as a featured product. Used many products. I will continue to use the DCB as a booking tool, as I always do.
Here's what I'll continue to say:
Host a $300 party and get it for $34.00
Host a $400 party and pay only about $7.00 (they'll earn $60 free and then get 20% off the leftover $9.00)
Host any other amount and get the baker at 15% - 30% depending on your party sales.
 

Melissa78

Veteran Member
Gold Member
May 10, 2009
1,121
5
  • #12
Think outside the box, Melissa. Seriously - I've sold 8 of them (to my 83 DCBs). So it certainly isn't going to replace the $69/item sales - but it does help...much better then rice cooker, and spices, and some of the posts I've seen on here. We need to be thinking about replacing a $69 sale.

Sam Walton taught the world how to sell more for less...maybe its not all about high ticket items? Stop trying to get me to leave my box. My box is warm, cozy & safe. It has no bookings but its very intimate. :)
 

baychef

Senior Member
Silver Member
Mar 27, 2005
2,882
43
  • #13
Ok...True Confessions of The Pampered Chef consultant:

(I am so ashamed, but it worked) My host on Sat. did not have a microwave large enough for the DCB so the only thing she had was a Corningware casserole dish. She thought it would fit (gave her the dimensions but I don't think hubby gave a crap about exact measurements!) It was the Lave cake with Peanut Butter. What else could I do? It worked and I still sold a DCB at full price anyway!
 

Chefgirl2

Advanced Member
Gold Member
Jan 23, 2006
992
6
  • #14
Cool and Serve!

At first I wondered if PC purposely introduced the Cool and Serve to distract from the DCB fiasco. Then I realised...No WAY!! I already decided that I was making BLT Dip at my June shows a few weeks ago so I could show the most awesome Cool and Serve with it's 4-6 hour chilling capabilities. I will put "OOPS! Sold too many! Temporarily for host only." stickers in my catalogs on the DCB pages. My back and show will be getting a break for a few months while PC stocks up. I'll bring my 90 recipe cookbook to every show and finally highlighting a new product for the first time in 3 plus years.

The Stainless skillet, Mandoline, and Pantry Items are my new focus!
 

AmyDare

Member
May 8, 2009
227
0
  • #15
I'll bring my 90 recipe cookbook to every show and finally highlighting a new product for the first time in 3 plus years.

You have a cookbook for the Cool N Serve? (or is this the DCB cookbook?)
 

AmyDare

Member
May 8, 2009
227
0
  • #16
Where can I find the BLT Dip recipe? I checked files and search, but didn't turn anything up.
 

Patty Davis

Member
May 25, 2009
229
0
  • #17
Cool and Serve!

At first I wondered if PC purposely introduced the Cool and Serve to distract from the DCB fiasco. Then I realised...No WAY!! I already decided that I was making BLT Dip at my June shows a few weeks ago so I could show the most awesome Cool and Serve with it's 4-6 hour chilling capabilities. I will put "OOPS! Sold too many! Temporarily for host only." stickers in my catalogs on the DCB pages. My back and show will be getting a break for a few months while PC stocks up. I'll bring my 90 recipe cookbook to every show and finally highlighting a new product for the first time in 3 plus years.

The Stainless skillet, Mandoline, and Pantry Items are my new focus!

I like how you think! Totally going to steal it!
 

Similar Pampered Chef Threads

Replies
0
Views
6K
Loveh20mi
Replies
2
Views
1K
pchockeymom
Replies
20
Views
27K
baychef
Replies
8
Views
3K
mmilus
Replies
61
Views
8K
stephaniekocala
Top