1. Pampered Chef relies on relationships and communication. How are you managing your business in the wake of Coronavirus and social distancing? Discuss here
    Dismiss Notice

Pampered Chef: Sales DCB... holy cow!!!!!!!!

  1. ChefMary412

    ChefMary412 Advanced Member

    631
    0
    Since I have decided to use the dcb at every show... not just show it, I have only had 3 shows.... well, out of those 3 shows, I have sold 15 of them. I am amazed... people just love them. As, do I!! Last show... 6 out of the 6 people there got one!! And most did the $99 bundle deal!! I am so excited.
     
    Dec 14, 2009
    #1
  2. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    That is FANTASTIC!

    I can't believe there are people who aren't demoing the DCB....that thing is golden! For all of my new consultants, I tell them the two best things they can invest in are the DCB, and the TTA.
     
    Dec 14, 2009
    #2
  3. PamperedChefLayla

    PamperedChefLayla Member Gold Member

    335
    2
    That is great!! I demo it at every show too but I don't get a lot of sales for it. I am not sure why. I always make the chicken or the bbq chicken sandwiches.
     
  4. StacieB

    StacieB Veteran Member Gold Member

    1,762
    1
    Awesome, showing how easy it is to use is a great way to sell it. It is all I use these days too.
     
    Dec 14, 2009
    #4
  5. lorilynn95

    lorilynn95 Member

    50
    0
    tta?
    also..what are your favorite show dcb recipes that will also show off other products?
     
    Dec 14, 2009
    #5
  6. pampered.chris

    pampered.chris Veteran Member Gold Member

    1,777
    0
    What recipe(s) are you doing at your shows?
     
  7. leslieprichett

    leslieprichett Member

    243
    0
    I am doing a show this Friday and will be doing the potato chowder in the DCB. Crossing fingers to sell some :)
     
  8. Pampered_Ashley84

    Pampered_Ashley84 Member Gold Member

    57
    0
    TTA- Tool Turn About
     
  9. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Yes, TTA = Tool Turn Around. Every consultant needs one to keep all of their small tools in one place for shows!


    Right now, my favorite Demo is Loaded Baked Potato Chowder w/ Garlic Parmesan Biscuit Bites. It's been a winner!
     
    Dec 14, 2009
    #9
  10. PamperedchefDaly

    PamperedchefDaly Member Gold Member

    487
    3
    I wish I could demo the DCB at every show, but there are alot of microwaves out there that aren't big enough! And then there is the host that doesn't use a microwave because it "ruins the nutritional value of the food" (her words, not mine).

    What is the recipe for the Garlic Parmesan Biscuit Bites? I hear so much about them, but don't know how to make them.
     
  11. raebates

    raebates Legend Member Staff Member

    18,427
    438
    Funny--I generally sell one or two at every show, and the only thing I do is show it. I wasn't selling them, though, until I started taking them with me. If more people had microwaves big enough to accommodate it I'd sell even more.
     
    Dec 15, 2009
    #11
  12. quiverfull7

    quiverfull7 Legacy Member Gold Member

    3,178
    0
    I've had 2 hosts who booked shows and used the DCB as an excuse to convince their dh's that they just HAD to have a new microwave and 2 hosts that bought the DCB 1/2 off and intend to have a new microwave on their Christmas list. Both of these hosts, along with 3 others, have borrowed microwaves that were large enough for the night of the show. I love that DCB!
     
    Dec 15, 2009
    #12
  13. Great suggestions! I'll have to try the Potatoe Chower recipe. I hear a lot about the Garlic Parmeasan Bisquit Bites. What is the recipe? Donna

    PS. Do you all add free shipping on your DCB Special or what is included in the $99?
     
    Dec 15, 2009
    #13
  14. pampcheflisa

    pampcheflisa Advanced Member Gold Member

    685
    0
    Since the fall, I also have only been demo-ing the DCB, my sales have gone way, way up too!! And, I've been bringing a dessert in the trifle bowl (made the night before that I pay for) and even my trifle bowl sales have gone way up. Love it!!!
     
    Dec 15, 2009
    #14
  15. cookingwithdot

    cookingwithdot Advanced Member Gold Member

    587
    0
    I use mine too & get at least 2 - 3 sold every show. I have been doing the fajitas in it & people are really wowed by the chicken in the microwave and the salad choppers ... I think if we really love it & show our enthusiasm for it, other people want it! :) I have had a couple people that have smaller microwaves and I usually have to demo something else. My director said to just use the oven, but I think that takes away from how fast it can be!

    I really need to get a trifle bowl - I like the idea of having a dessert in it to take to the show. :)

    Here is the recipe for the garlic parm biscuit bite - yummy! And great usage of the exec saucepan. I think this recipe is here under recipes too. :)
    ----------------------------------
    1 can Grands Biscuits (8 count - any kind)
    1/2 stick of butter
    1/4 cup grated Parmesan cheese
    1 Tbsp. Italian Seasoning
    1 Clove garlic

    Preheat oven to 350. Melt butter in 8" or 10" saute pan. Grate in Parmesan cheese, sprinkle in seasoning, press in garlic. Cut biscuits in to quarters, and arrange over the top of the butter mixture, then stir to coat biscuits. Bake for 15-18 minutes. Slide out onto round dots plate, pour any extra butter mixture over the top, and serve with small tongs.
    ------------------------
    I have also made a dessert version using cinnamon plus and Sweet cinnamon sprinkle on top. :) My family loved 'em! :)
     
    Last edited: Dec 15, 2009
  16. gailz2

    gailz2 Senior Member Gold Member

    2,026
    10
    I make both of these and find that if I use real butter, one stick is good, but if it is margarine the host has, less is better since it is more watery. I use at least 2 cloves of garlic.
     
    Dec 15, 2009
    #16
  17. mountainmama74

    mountainmama74 Advanced Member Gold Member

    917
    5
    I've been doing the fajitas at shows in the DCB, and doing a quick guacamole to go along with it, using the Mix N Chop to mash the avocado. It's a huge hit!
     
  18. rebajoe

    rebajoe Novice Member Silver Member

    25
    0
    What are you saying to get people to purchase the DCB? I've been a consultant since March and I have yet to sell 1 of them. I let the guest know the features and benefits of owning one. I let them know what they can fix in the DCB ect...
    Yes, I have talked to my Director about this.
    Just need/want some other imput.
    Thank you
    Linda
     
    Dec 15, 2009
    #18
  19. hmolah

    hmolah Member

    377
    0
    Great topic!!!

    I've sold so many of them and have 7 shows on my January calendar thus far because of the DCB! I've sold quite a few and plan to sell more! I just use it, making the Grilled Chicken Penne Al Fresco has been a HUGE hit! I pair that with the Parm Garlic dipping sauce and some french bread and it goes over so well. Needless to say, I've sold quite a few Parm Garlic Seasonings too. I have a lady that orders one about every 2 weeks! She loves it that much!

    January is Soup and Slippers parties using the DCB and making a chili or the LBPC as well.

    Take it, use it, demo it and you will sell it! People may balk at the price - but when you help them realize how they spend that amount for a family of 4 at Applebees for example - they'll soon see that it is worth the investment and how quickly they can get dinner on the table!
     
    Dec 15, 2009
    #19
  20. Chef Kearns

    Chef Kearns Legacy Member Gold Member

    3,345
    6
    I wonder if for the Garlic pull apart bread we should all be using the Dipping oil seasoning. I've been keeping it really simple and just doing butter, garlic and the biscuits. Maybe I'll try it with the Parmesan seasoning mix.
     
    Dec 15, 2009
    #20
  21. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Sandra - I've been doing just butter and a couple TBLS. of the Garlic-Parm seasoning. The biscuits are fantastic...and I think EVERYONE adds at least one container of the seasoning onto their order!
     
    Dec 15, 2009
    #21
  22. PamperedchefDaly

    PamperedchefDaly Member Gold Member

    487
    3
    If you do try it, let us know how it turns out!
     
  23. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    LOL - see my post just above yours. :D
     
    Dec 15, 2009
    #23
  24. raebates

    raebates Legend Member Staff Member

    18,427
    438
    That Parmesan Garlic Dipping Oil Seasoning makes amazing garlic monkey bread.
     
    Dec 16, 2009
    #24
  25. ChefMary412

    ChefMary412 Advanced Member

    631
    0
    I have done the turkey tetrazzini and the choc. lava cake.. when the host already has a DCB for me to use!!
    1 box choc. cake mix and ingredients all mixed together
    1 can of frosting gloped on top... 11 mins. covered in microwave...
    everyone loves it.
     
    Dec 16, 2009
    #25
  26. cookingwithdot

    cookingwithdot Advanced Member Gold Member

    587
    0
    For selling the DCB, I think it's easy to sell what YOU love. :) In the beginning, I ask everyone what their favorite product is and WHY everyone else in the room NEEDS it. When it's my turn, I tell everyone how much I love it and why. Then I do a demo in it - I have been doing the fajitas since Oct, so I know them by heart, which takes a lot of the pressure off - I can focus on other things! 3 of my bookings in Jan/Feb were because of the $20 DCB Deal. People WANT it!! :) I am going to start doing the Loaded Baked Potato Chowder with Biscuit bites for Jan/Feb Shows.
     
  27. 1PamperedMommy

    1PamperedMommy Member Gold Member

    309
    3
    Everyone is talking about these fajitas. Can someone post the recipe? I am still in my first 90 days so if anyone has any tips, please feel free. I'm finding that my shows have low average sales even with high attendance. A lot of my customers order around $20. Is there an EASY way to get them to open their wallets?? Thanks in advance!:chef:
     
  28. 1PamperedMommy

    1PamperedMommy Member Gold Member

    309
    3
    I love the idea of demonstrating the DCB at every show, but what about people with small microwaves? I have only been to one show where the mic was big enough. Is there a fast and good recipe for the DCB in the oven?
     
  29. cookingwithdot

    cookingwithdot Advanced Member Gold Member

    587
    0
    Here is the fajitas recipe - it is SOO yummy! I have gone through several of the Chipotle seasonings!

    Easy Southwestern Fajitas
    1 tbsp. olive oil
    1 sweet onion
    1 red bell pepper
    1 green or yellow bell pepper
    1 ½ lbs. chicken tenderloins (not breaded); thawed
    1 Tbsp. Chipotle seasoning
    1 block cheddar cheese
    8 oz. sour cream
    8 oz. salsa
    1 bunch fresh cilantro
    6-inch flour tortillas

    1. Using the Silicone Pastry Brush, spread oil in the bottom of the Deep Covered Baker.
    2. Using the Ultimate Mandoline, slice 1 med onion & put in the bottom of baker. slice the bell peppers into LARGE pieces using the Ultimate Mandoline; place in baker over onions.
    3. Place thawed chicken tenders on top of pepper pieces. Sprinkle the Chipotle Rub over chicken using the Adjustable Measuring Spoon. Put the lid on the Deep Covered Baker & put in the Microwave for 15 minutes. (I have an older microwave, so I usually do 20 mins)
    4. While it is in the Microwave, grate the block of cheese.
    5. Prepare Sour cream & salsa.
    6. When the timer goes off, take the Deep Covered Baker out of the Microwave using Hot Pads. IT’S VERY HOT! Remove lid carefully, HOT steam!!! Warm up the tortillas once you remove the DCB and are letting it sit. (wrap in damp towel 7 microwave for 30 sec.) Use the Salad Choppers & cut up all the peppers, onion, & chicken in the Deep Covered Baker. Use the Chef Tongs to serve with & squeeze the juice out with them!
    7. Take a flour tortilla, top with chicken/onion/pepper mixture, top with cheese, sour cream, salsa, cilantro, & enjoy!
     
  30. Jen1409

    Jen1409 Member

    306
    1
    could you use the southwest seasoning instead of the chipolte?
     
    Dec 18, 2009
    #30
  31. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Definitely! It's what I used for the fajitas before there was chipotle rub. ;)

    you will need to use some salt though too - because the chipotle rub has salt, but the SW seasoning doesn't.
     
    Dec 18, 2009
    #31
  32. PamperedchefDaly

    PamperedchefDaly Member Gold Member

    487
    3
    I wasn't aware of that! What a great selling point for salt-free diets! I will definitely make mention of that.
     
  33. ChefMary412

    ChefMary412 Advanced Member

    631
    0
    this is my concern, too.. as I know the host in late Jan. does not have a large. microwave. I do not at home, so all my meals are oven made.... I wonder if it will have the same "WOW" factor in the oven.
     
    Dec 19, 2009
    #33
  34. cookingwithdot

    cookingwithdot Advanced Member Gold Member

    587
    0
    For smaller microwaves, you can either take the turning tray out OR I was told you could do it in the oven & just cook for 30 mins. And I LOVE, LOVE, LOVE the Chipotle Rub - something in it that makes everything so yummy! Have you made South of the Border Meatloaf! Me & my family LOVE it! Haven't made it for a show, but before I was a consultant, the consultant for the party I had made it. I have gone through 3 of the Chipotle rubs and more is on my Jan supply order! :)
     
  35. Manda2831

    Manda2831 Gold Member

    14
    0
    Do you guys have a favorite recipe for the DCB that DOESN'T use the microwave? I personally don't have a microwave that's big enough for it and I know many others don't either. I just don't want to promise someone a microwave recipe and then get there and find out her microwave is too small, but I still really want to demo the DCB.
     
    Dec 21, 2009
    #35
  36. Jen1409

    Jen1409 Member

    306
    1

    I had no idea the SW doesn't have salt, good to know
     
    Dec 21, 2009
    #36
  37. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Neither does the Dill Mix, or the Italian Seasoning...or the Rosemary Herb (I think...)
    Big plus for people wanting lots of flavor, but limited on salt intake.
     
    Dec 21, 2009
    #37
  38. JDooley

    JDooley Member

    141
    0

    How do you make the guacamole... I love it and so does my 2 year old but i am clueless on how to make it..
     
    Dec 22, 2009
    #38
  39. Jen1409

    Jen1409 Member

    306
    1
    On this file that I found on here, it says the SW has salt in it
     

    Attached Files:

    Dec 22, 2009
    #39
  40. I have done several parties demoing the DCB. I have done the Grilled Chicken Penne Alfresco and Loaded Baked Potato Chowder. I agree that when people see if and how easy it is to use, that it sells itself.
     
    Dec 28, 2009
    #40
Have something to add?