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The thread centers around participants sharing their experiences and strategies related to the 3-2-1 accountability method for enhancing productivity in their Pampered Chef businesses. Many express a desire for accountability and support from fellow consultants.
Views differ on the effectiveness of the 3-2-1 method and the challenges faced in reaching out to potential customers. No clear consensus emerges regarding the best approach to accountability.
Participants share personal experiences and strategies related to the 3-2-1 method, reflecting a range of goals and challenges in their business practices.
Consultants looking for motivation and accountability in their business practices may find the shared experiences and strategies relevant.
Wait, I don't get it.JAE said:I offered 1/2 off their booking benefit if they would have it during that time. Becky D's idea. Thanks.
ChefBeckyD said:I posted this on Vanessa's thread about interactive shows - but wanted to share with you guys too -
I had an Interactive Brunch Show today. There were 7 guests, and with just their orders (no outside orders yet) the show is at $440 in sales, and 5 bookings!!!!
I am so pumped right now. The show was so much fun, and from the time I started with "Welcome to Julie's show" to "Okay, I am going to let you help yourselves to some food....", it was exactly 58 minutes.
If you haven't tried it already - you gotta try the Interactive Format. It just seems so natural and easy for me to do - like hanging out and cooking with a bunch of friends. 5 out of 7 people booked, and one of the ones who didn't - it's because she is moving out of state the end of the month! Don't know why the other one didn't book - guess she's just a party pooper!![]()