Boosting Sales with DCB: My Experience & Tips | TIA's Thoughts & Suggestions

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Discussion Overview

This thread explores various personal experiences and strategies related to selling the Deep Covered Baker (DCB) during cooking shows. Participants share their thoughts on effective communication techniques and the challenges they face in promoting the product.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, reported a successful show with $695 in sales but noted a lack of DCB purchases, prompting concerns about their sales approach.
  • Another participant shared that they describe the DCB as the "Crock pot of today for the microwave and oven," emphasizing its versatility.
  • Several users mentioned referring to the DCB as the "magic pot" and shared resources like recorded calls that provide effective wording for presentations.
  • One participant highlighted the importance of discussing the value of the DCB by comparing its cost to drive-thru meals, suggesting that this approach can resonate with potential buyers.
  • Another participant expressed that they did not mention the price during their demonstration due to nervousness but recognized the need to do so in the future.
  • One participant emphasized the necessity of detailing the many uses of the DCB and providing a compelling pitch about its value compared to dining out.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various sales techniques, with no clear consensus on the best approach to selling the DCB.

Contextual Notes

Participants share personal experiences from their cooking shows, focusing on the challenges of selling a higher-priced item and the strategies they employ to convey its value.

Who May Find This Useful

Consultants looking for insights on selling the DCB and those seeking to improve their presentation techniques during cooking shows may find this discussion beneficial.

jj16
Gold Member
Messages
168
I had a show last night that I'm doing pretty well on I'm at $695 so far and the host is going to try to hit $1,000 in the next couple of days. What stumped me though was of the people who attended nobody bought the DCB I did the Rush Hour Fajitas. Should I be concerned? Any thoughts or suggestions? TIA

jj16:)
 
I changed my wording, talked about how it is the "Crock pot of today for the microwave and oven". Now you can cook meat in your microwave without worrying about it turning out like rubber.
 
We call it the magic pot. I have a recorded call by Robin House that all of my new consultants receive. It has the best word choices for the magic pot. If I get a chance I will send it to you once I get home. :)
 
What did you say about the DCB when you were demonstrating it? Did you sell the value by talking about other recipes? Did you mention the price?

The DCB is not a cheap item, and for many people it might be their whole budget for the night, if not even more. If you don't mention the price, they might look at in the catalog and it may create a feeling that you're trying to hide it somehow. But the other part is that you have to sell the value. You have to convince me why I should spend $70 on this thing that is (let's face it) heavy and clunky.

I usually talk about all the different recipes I have available. I got a flyer from somewhere (don't have it with me at work) that has pictures of the 30-minute chicken, the ribs, the pork, the penne al fresco and the lasagne on it with notations of how long each takes to make. I have that, along with my $99 deal flyer in my flip chart. I talk about how the DCB is $69, but ask them how much it costs them to go through the drive through. At my last show I told my guests that just between DH and I it's almost $10. For that $10, in the time it takes for him to get in the car, go to Wendy's (we live about 3 miles away) and come back, I could have made the Chicken Penne al Fresco in the DCB and had leftovers for 2-3 days (since it's just the two of us, Markus doesn't eat that much). I had 4 orders, one with a set and one with a DCB along with other items.

I also sell the value of the set I use. I tell them why they need a thermometer: you can't tell if meat is done unless you know what temperature it is at. I talk about the recipe cards and how it takes care of wondering what to make and buy for two weeks.

The DCB is a fantastic piece, but it doesn't quite sell itself.
 
beckyjsmith said:
We call it the magic pot. I have a recorded call by Robin House that all of my new consultants receive. It has the best word choices for the magic pot. If I get a chance I will send it to you once I get home. :)

I would love to be included and have it sent to me....it would be so helpful for my new team members. Thanks in advance,

[email protected]
 
  • Thread starter
  • #6
Thanks for all the suggestions so far. I did refer to it as my "magic pot". I didn't mention the price but I didn't mention the price on anything probably because I was nervous since I haven't done a show since May (I'm active but only due to outside orders). Next time I will definitely have to remember to compare it to drive-thru. I know all this I just get so nervous. Thanks!
 
Becky- If you could post a link to that call that would be so excellent! Or send it to me as well, I would love that! My email is [email protected]. Thank you!
 
Jolie_Paradoxe said:
I would love to be included and have it sent to me....it would be so helpful for my new team members. Thanks in advance,

[email protected]

Sure thing jelly bean! Sometimes it is chaos when I get home and I don't get the chance to get on the puter, so if I haven't sent it by tomorrow morning, please please email me and remind me. I always ask people to remind me if they don't have something I have said I would send because I know me and how wild and cranky my kids can be in the afternoons. :D
 
Make sure that you tell all about the many incredible uses....I give them a complete spiel about the 30 recipes I give them to use with it (see the other threads with the DCB recipes attached) and explain how it will be the one kitchen item they are sure to use many times a week. Not only for dinner, but for dessert.Then I say "It would be a BARGAIN at $99, but it's not going to cost you that, not even $89 or $79, yes, you can get this AMAZING baker for only $69!! What a GREAT DEAL! It would be CRAZY to pass up this opportunity! -- for less than the cost of 1 dinner out you can have this in your very own kitchen forever!!"Works every time!
 

Frequently Asked Questions

What is DCB and how does it relate to boosting sales in Pampered Chef?

The DCB, or Deep Covered Baker, is a versatile cooking tool offered by Pampered Chef that can be used in various cooking methods, including microwave and oven. It is popular among customers for its ability to simplify meal preparation, making it a great product to promote during sales events. By showcasing the DCB's features and benefits, consultants can effectively boost their sales and engage customers.

What tips do you have for effectively demonstrating the DCB during parties?

When demonstrating the DCB at parties, it's essential to highlight its versatility and ease of use. Prepare a simple recipe that showcases its capabilities, such as a one-pot meal or a dessert. Engage your audience by inviting them to participate in the cooking process and encourage them to ask questions. Sharing personal experiences and success stories with the DCB can also help create a connection with potential buyers.

How can I leverage social media to promote the DCB and increase my sales?

Utilizing social media platforms is a great way to promote the DCB. Share enticing photos and videos of dishes made in the DCB, along with recipes and cooking tips. Create engaging posts that encourage interaction, such as polls or recipe challenges. Additionally, consider hosting virtual cooking demonstrations on platforms like Facebook Live or Instagram to reach a broader audience and showcase the DCB in action.

What are some common objections customers might have about the DCB, and how can I address them?

Customers may have concerns about the price, versatility, or storage of the DCB. To address these objections, emphasize the long-term value and durability of the product, explaining how it can replace multiple kitchen items. Provide examples of various recipes that can be made in the DCB to showcase its versatility. Additionally, discuss its compact design and how it can easily fit into their kitchen storage.

Can you share any personal success stories related to selling the DCB?

Absolutely! One of my most successful experiences with the DCB involved hosting a themed cooking party where I prepared a full meal using only the DCB. Guests were amazed at how quickly and easily the meal came together. Many attendees ended up purchasing their own DCB after seeing it in action. Sharing these personal success stories can inspire confidence in potential buyers and encourage them to make a purchase.

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