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Kathytnt said:Maybe we will get a higher commision rate to be announced - LOL! I am so silly
chefjwr said:There are so many price increases coming at once---website, catalogs, postage, door prizes and now Conferece for next year? Anything else? How much does all this increase the cost of doing business for this next year? Can someone do the math?
Wait'll you go to buy a dozen ears of corn.chefann said:Unfortunately, most of the increases are probably beyond HO's control. Everything costs more, everyplace.
Thanks! That's a great way to look at it! I hadn't thought of it that way!KellyTheChef said:When you compare PC with other DS companies....
Our commission is good- they may LOOK like they get paid more, but most have to pay for host benefits, get their commission adjusted on returns, etc. It boils down to we have a nice commission structure that gets EVEN BETTER as a Director or above! (My director always notes on our monthly newsletter what her pay would have been at a consultant level and what her actual commission is...it's almost DOUBLE usually!)
Our paperwork is VERY reasonable in cost! I forget what the numbers are, but they actually mentioned some other DS companies at conference and what their catalogs cost...ours were cheaper!
We don't have to pay a yearly fee to accept credit cards! (and you know folks spend more on a cc so this helps our average sale go up!)
We don't keep inventory!
We get a TEN PERCENT increase in pay once we hit $15,000 in sales. Now, before anyone FREAKS out at me.....I know it's not 10% extra commission...it's an extra 2% commission. But, when thinking about it in comparison to "normal" jobs we make a minimum of 20% to start off with and then move up to a minimum of 22%. 10% of 20 is 2....therefore....10% raise. Most folks don't work on commission, so they understand the 10% figure better and it is more of comparing apples to apples at that point. I really hope I haven't confused you all! We have had this conversation on here about this before and sometimes it really doesn't make sense at first.
Anyhow, I know it stinks that these price changes are all coming down at the same time, but honestly...with everything else going up, HO is going to HAVE to pass some of that onto us!
JMHO
BethCooks4U said:Thanks! That's a great way to look at it! I hadn't thought of it that way!
Teresa Lynn said:We have a fabulous commission rate.... if you want a bigger paycheck add a catalog show.
When I started years ago our shipping was $2.00 to see it only be $4.00 13 years later is great.
I think the prices on our paperwork is reasonable too. My catalogs are my best "business card"
I don't want to "earn" more if it means I must deliver the products or pay a portion of the freebies or discounts my hosts receive. In June I had 82 customers at my shows, that would have cost a fortune in deliveries.
Our HOSTS don't incur a shipping cost regardless of their show total.... Ever had a Longaberger party??
We don't have a "renewal" fee either to remain a consultant.
Thank you Doris!!
heather9892 said:it would be nice if our commission was higher but you know exactly what your making and there is no surprises Home Interiors was 45% but it was difficult to sell and that figure kept holding me back from signing with pc until someone said to me 45% of 0=0, i made more my first month with pc then i had the previous year with HI
Great story! I have a friend who sells a beauti line. Have been trying to recruit her for a while - but their commission rate is much higher. I am so going to use this on her, because her sales are so low there. PLUS they do have to carry some inventory. Her 'kit' to do specialty shows was upward of $400.
I'm in the same boat. What I'm making a conscious effort to do is not offer additional incentives to hosts unless I really need the bookings, and then I'm going to put a condition on it. Like, "free show ingredients if your show hits $400" or "free bamboo spoons when you purchase a SET of cookware." In the past I've offered free ingredients or other free products, and not only did I encounter hosts who were not invested in their shows (and therefore didn't have good ones), but people start expecting those little add-ons all the time. Our host program is so fantastic that we really don't need to add anything to it.krzymomof4 said:I send out invites for hosts, offer extra incentives, and offer free shows to throw them over the edge if they are wavering about hosting.
BethCooks4U said:On paper my business doesn't make much money either (I "made" less than $1000 last year after deductions of expenses) but I pay my car payment every month, bought a new computer, paid for several weekend trips away and vacation, of course, all business expenses, and other things.
Keep track of everything and you will probably see that you actually are contributing with your PC income.
pamperedgirl3 said:I don't offer incentives anymore either. I did when I first started, but realized that I got more bookings, etc., when I didn't! I do send out the invites for the host (I like knowing that they were sent, how many, when they were sent, etc.) & I buy the groceries but the host reimburses me. I do offer free food if the host has $200 in outside orders before the show or two bookings before the show.
Question for those of you who don't give out the host packet until you get the guest list. Does that mean you mail the host packets every time? I would rather give them out at the show because I save the $4-5 to mail them.
heather9892 said:i have yet to mail my invites with pc but i honestly believe this is the best way, to try and cover the costs i will be offering a "twoonie draw" it will cost a twoonie and unless everyone in attendance participates it cant be done
it will be for any discontinued product like i got in the surprise boxes at conference
worth a try
pamperedgirl3 said:......
Question for those of you who don't give out the host packet until you get the guest list. Does that mean you mail the host packets every time? I would rather give them out at the show because I save the $4-5 to mail them.
It's a Canadian $2 coin. Pronounced "toonie". The $1 coin has a loon on it, and is known as a "Loonie."ChefBeckyD said:What's a "twoonie"?
crystalscookingnow said:If the show doesn't happen, though, you're not really saving the $4-5. You've got catalogs, order forms (of some sort), a show planner, possibly a folder (I use one, some don't), a guest list form, potentially more depending if you put any fliers. You've also got the cost of whatever ink you use & labels or stamping for your catalogs.
Just another way to look at the "cost" of mailing after you receive the guest list vs. handing out the packet at booking.
Teresa Lynn said:Becky,
Just curious do you end up having to send them more catalogs?
I give mine 10 OOF (I use the 5-15- 5 rule) so I want them to have the 10 OOF.
I include 6-8 catalogs so they can gather many orders.
raebates said:Yes, paying more is a pain in the patootie. Break it down, though.
My personal website will be $8/month. I know companies that charge over $50/month.
Our catalogs will be $0.45 each (for 100). They are good for six months at a time, and we get 25 free at the start of the season.
I don't have the door prize prices right in front of me, but I'm sure they're still a great deal. Plus, unlike some companies, you can choose which (if any) to give away.
Everything around me is going up in price. Frankly, I think PC does a pretty good job of keeping price increases to a minimum.
What's a "twoonie"?
Yes, it appears that multiple costs are increasing at the same time for Pampered Chef. These include website fees, catalog production costs, postage, door prizes, and conference expenses for the upcoming year.
It is difficult to determine an exact amount, as it will depend on various factors such as the size and frequency of orders, number of catalogs printed, and the location and duration of the conference. However, it is safe to say that these increases will have a significant impact on the overall cost of doing business for the next year.
While we do not have a specific breakdown of the cost increases at this time, our accounting team is working on analyzing the numbers and will provide a detailed report once it is available. We appreciate your patience in the meantime.