Challenges of Setting Up a Show: Seeking Advice

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Discussion Overview

This thread discusses the challenges faced by consultants when setting up cooking shows, particularly regarding communication with hosts and preparation logistics. Participants share their personal experiences and strategies for managing time and ingredient procurement.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses frustration over a host's late arrival and lack of pre-cooked ingredients, leading to concerns about time management.
  • Another participant shares their experience of arriving 30 to 45 minutes early to set up and suggests that bringing all ingredients for reimbursement is a viable option.
  • Several users mention that they prefer to handle cooking and preparation themselves, often asking hosts to reimburse them for ingredients to avoid confusion.
  • One participant notes that they have found success in preparing most items at home and arriving shortly before the show, while also using a sales target as a way to manage reimbursement expectations.
  • Another participant emphasizes the importance of flexibility and encourages involving guests in the setup process when time is tight.

Areas of Agreement / Disagreement

Views differ on whether to ask hosts for reimbursement and how much preparation should be done at home versus at the host's location. No clear consensus emerges on the best approach to managing these challenges.

Contextual Notes

Participants share a range of experiences based on their individual practices and comfort levels with financial arrangements regarding ingredient costs.

Who May Find This Useful

Consultants looking for insights on managing show preparations and communication with hosts may find the shared experiences helpful.

ddcook
ddcook
Messages
63
Hi,

I have a show coming up on Friday. It took awhile to set the date, but the time was firm. She really wanted it at 7:00 PM.

We've been having problems reaching each other by phone. I've gotten to know her voice mail voice quite well. :p In any case, she sent me an email today stating that she won't have time to pre cook any of the ingredients, as she won't be home much before 6:45 to 7:00. :eek: Then why did she set the show time at 7:00?!? Since I haven't physically spoken to her, I've relied on voice messages, email, and Nancy's post cards. The last, stating that I'd be at her house an hour before to set up. I'm still fairly new, and probably over emphasize on setting up; where things go, where I set up my station to check out, etc...

Should I just prepare the entire recipe, bring it with and have her reimburse me with cash or the items?

How much time do you allow yourself to prepare at the host's house to know when to show up? This may be a really good chance to have hand's on interaction with the guests. But of course I'm panicing right now, as I hate feeling rushed.


Any suggestions out there?
 
Well, I usually get there an hour or 45 minutes before hand to set up, talk to the host, get things ready if necessary. In this case, bring everything have the host reimburse you sounds like a good idea.

You never know, her boss may have asked to stay late or something and that's why she'll be rushing to get home. Things happen. Sounds like you are handling it well tho!

Good luck!! :)

Jaye
 
Whatever you wanted cooked before hand do yourself. Tell her you'll be taking care of all the ingredients and cooking and she can simply re-imburse you. Get the guests that actually arrive on time help you with putting product out (gets it in their hands) and try going with the flow. I've had the guests all arrive 30 minutes early and so I was not prepared and everyone just chipped in.
 
I have never asked the cook to precook anything (except occasionally, chicken - and not even that anymore). I feel that she has enough to get her house ready and make sure there are people there.

Until recently I had the host purchase the food, arrived 30-45 minutes before the show and prepped what I could before guests came. If the recipe called for a cooled brownie (for instance) I cooked that at home before I came and it was on me. I am not good at asking for money back.

In the case of being able to arrive only 15 minutes before the show I would choose a recipe with little prep time - like the pull-aparts. Or make the Tiramisu Brownie Squares - bake brownie at your house and finish it at the show.

Lately I have been perparing part of the recipe at home, purchasing the main ingredients myself, and then asking her to get things like meat (if needed), crackers for the dip, or vegetables - the add ons. I have found that I can purchase the items for less in bulk and have no worries about forgotten or misunderstood ingredients - tax deductable too.

As a new consultant I would avoid spending too much of your own money - PC GIVES them $15 in product to pay them back for the food - NO OTHER COMPANY DOES THAT!!!
 
Last edited:
I have had good luck buying everything in advance and prepping things at home. I am not always good at asking to be reimbursed, but I'm getting better. I arrive about 20 mins before to set up. Makes it easier for everyone.

I also use it as a challenge--if they have a $700 show, then they don't have to reimburse me. I had one host get to $700 for that very reason. :)
 
DebbieJ said:
I also use it as a challenge--if they have a $700 show, then they don't have to reimburse me. I had one host get to $700 for that very reason. :)
Click to expand...

That is a great idea.
 
I purchase everything needed for the recipes and prepare as much as possible at home. I try to get at the hosts house about 30 minutes before the show to get everything set up. I was getting there about 45 min. before and found that I ended up sitting around for 15-20 minutes. I tell my guests on my HCC when we choose a recipe that they will owe me a set amount the night of the show to pay for the ingredients. They are just usually thankful that they don't have to worry about going to the store to get them.
 

Frequently Asked Questions

What are the common challenges faced when setting up a Pampered Chef show?

Common challenges include finding a suitable date and time that works for both the host and guests, securing a location that is convenient and comfortable, and ensuring that there is enough interest from potential attendees. Additionally, managing invitations and RSVPs can be tricky, especially if guests have varying schedules.

How can I effectively promote my Pampered Chef show to increase attendance?

To promote your show effectively, utilize social media platforms, create an event page, and send out personalized invitations. Consider offering incentives, such as a small giveaway or discounts on products, to encourage attendance. Engaging with potential guests through reminders and updates can also help maintain interest.

What should I do if I have a low RSVP rate for my show?

If you have a low RSVP rate, reach out to invitees individually to gauge their interest and address any concerns they may have. You can also consider extending the invitation to a wider audience, such as friends of friends, or rescheduling the show to a more convenient time. Offering additional incentives may also help boost interest.

How can I handle last-minute cancellations or no-shows?

To manage last-minute cancellations or no-shows, it’s important to have a flexible plan in place. Consider having a backup guest list or inviting additional people on short notice. Communicate with your host about the possibility of rescheduling or adjusting the show format to accommodate fewer attendees, such as a virtual option.

What resources are available for new consultants facing challenges in setting up their shows?

New consultants can access a variety of resources, including training materials provided by Pampered Chef, online forums, and support groups with other consultants. Additionally, reaching out to experienced team members for mentorship and advice can provide valuable insights and strategies for overcoming challenges in setting up shows.

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