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In summary, the conversation was about a potential "Bar Show" where drunk people could buy products from Pampered Chefs. The participants discussed various products that could be used for this type of show, including wine bottle openers, serving tongs, self-sharpening utility knives, and trivets. They also mentioned the idea of a "Dip & Sip" show, where guests could bring their own wine and sample different dips made with Pampered Chef products. The conversation also touched on host coaching and the success of previous shows using this concept.
Our host, DebPC has used what I think is a really fun idea known as a Dip & Sip.
Using all the products mentioned by other Pampered Chefs and more.
I recently did one of these shows and ended up with a $647.00 show total with, get this, only 9 people attending the show. It is also a great "Express" show.
Host coaching again is a key. I told the host that each guest should bring their favorite wine to share, they should arrive by 2 and there would be food at 2 and a drawing by 2:05, eat, discuss, then my formal presentation would begin at 2:15. I let the host introduce guests to each other and they took it from there discussing products they each liked or wanted to buy and why. I started at 2:15 per the plan. I was done by 2:40. The guests asked questions and I was doing orders by 2:55. I left Kristi's at 3:30 with $647.00 in orders and two shows booked, WITH DATES!!! I was there all of 2.25 hours. Much better than the 3.5 to 4 I usually would be in someone's home. 1) I preped three "dips" at home. I took me all of 45 minutes!! I placed them in the respective serving bowls of the Entertaining Set, of course, wrapped them in foil. At Kristi's I unwrapped and placed them on the serving table.
1) This was in August so of course, out came our great spice blends.
Salsa Fresca with the recipe from the Southwestern Seasoning, Dill dip is not one to miss with vegies. I also created a Rosemary Herb Spread. This is a combination of the Dill Spread from the Dill Mix but I subsituted in the Rosemary Herb Blend. Simply served with slices of Itialian bread, (the long really skinny loaves), on the Entertaining Set Sage Rectangle. Spread was in a Small Bowl from the Entertaining Set with our Spreader. That could be topped with fresh sliced cucumber and tomato sliced on the USG in view of customers coming in. Then another spread of two cans tuna, drained, 2 tablespoons of Asian Seasoning, and I have to admit I did not measure this but a bit each of sour cream and mayo. Just use enough of each to make the tuna the consistancy for sandwiches.
2) To make it even more special, Apricot Baked Brie was in the oven as guests arrived and was ready about 5 minutes after they started to arrive. I had preped everything at home. All I did was wrap the ingrediants in the crescent roll dough, cut out the shapes and threw it in the oven. Cored & wedged 4 apples, two red, two gold. I mixed the "filling" at home.
3) As the guests arrived, Kristi opened wines with our Wine Bottle Opener as guests watched me prepare the extras for the spreads. She introduced everyone as they arrived, told them to grab a plate. We arranged also for Kristi to hand out order forms, catalogs, pens and drawing slips. Show time was 2:00 p.m. We had our drawing at 2:10. By 2:15, I had everything set so I could talk about the opportunity and the products I used and what our guests loved! Between the wine and the food, they were having a very good time. (I even booked two shows, WITH DATES as I mentioned earlier, because of the shortness of the show it self).
I have to admit, I do go overboard with most of my shows when I prep at home. I have more time to prep so I end up with alot of food. But I do not do major quantities. Not much food was left when all was said and done. And the brie went completely!!! The cost to the host was an agreeable, $17.00 and some odd cents. She was grateful as I shop at Aldi's and I did the work!
You can do the same with a "BAR" show. Great thing is, high priced items are the key here too. USG for Lemon slices, the Entertainging Set for olives, cherries and what ever else. Use one of the griddles to "toast" the "host", PUN INTENDED, and what a great way to intro the cookware!
And you would be remiss if you did not do some kind of food in a stone. Hot Pizza Dip or the Celebrations variation of the Baked Brie that uses the cream cheese and jalapenos and New Stoneware!! And no one said you have to make dips. Store bought dips and a few bags of chips in the Entertaining Set or Simple Additions makes a wonderful presentations. For the guys, I found a combo they like, The Large Simple Additions Bowl filled with potato chips and a Small bowl placed in the corner filled with Onion Dip. I cut a small square of that non skid drawer liner to place under the bowl so it does not slide as easily. I know someone who likes their Matini's stired and not shaken. One Quick Stir Pitcher Please! And she really does use that! She fills it for company and that's usually all it takes is one pitcher full!
Imagination runs rampant with P.C. so, let your self go wild!