GinaG623
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This thread explores participants' experiences with managing difficult hosts during Pampered Chef shows, particularly regarding the handling of guest orders. Participants share anecdotes about hosts' reactions to sorting and distributing orders, as well as strategies for easing the process.
Views differ among participants regarding the challenges of managing host expectations and the effectiveness of various strategies for sorting orders. No clear consensus emerges on the best approach to take.
Participants share personal experiences and strategies related to managing guest orders at shows, reflecting a range of attitudes and methods for addressing host concerns.
Consultants seeking insights into handling difficult host situations and managing guest orders may find the shared experiences and strategies relevant.
chefsteph07 said:When I have bigger shows like that, I suggest to the host to go through all the boxes and separate all the items and put them in piles (mix n chops in one place, bamboo spoons in a pile over there, etc) and it seems to flow better that way rather than digging though all the boxes and different bags of little items. At least that's what I found to be helpful even for myself when I have a show shipped to me and I have to separate. It IS overwhelming, but if you suggest a system for them, maybe they will have a better attitude about it.
smilingdee2002 said:For a $1000 show, I would be happy to have the stuff shipped to ME and I would sort and bag and then drop it all off to my host. Wouldn't really take THAT much more time and it would keep my host happy. And a Happy Host will tell others about you!
babywings76 said:My last host had a huge show, over $1100 and some guests were friends who she hasn't seen a while who live 45 minutes away. They all had it shipped to the host. She was fine with it, but when the delivery day arrived, I met up with her to give her the outside order receipts and she made a comment about not looking forward to sorting and bagging the orders. (I imagine it'll stink having to get things to people, too.) She sells jewelry and made a little comment after rolling her eyes about not looking forward to sorting/bagging, of how that's one thing she LOVES about her business...everything comes already bagged and ready for each guest.
Okay, but there's no way HO can do that for us! I don't think she was upset about it, just she felt it was going to be a lot of work. I'd be excited to look through all the boxes and see what everyone got, but that's just me I guess.
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BethCooks4U said:Actually, I heard that they were doing a test market of presorted orders to the host. It was a while ago so I'm thinking it was cost prohibitive with our products.
NooraK said:Someone (I think Carolyn) offers to help un-box and sort shows over $1000 for her Hosts. It does take that much more of your time, but I'm sure the host loves it.
cookingwithlove said:I always suggest a sorting party. The host calls her friends to come over and sort their own stuff. I have gotten a couple of catalog shows from it. They see things that they did not order and place another order.
cookingwithlove said:I always suggest a sorting party. The host calls her friends to come over and sort their own stuff. I have gotten a couple of catalog shows from it. They see things that they did not order and place another order.
Common challenges include lack of communication, unrealistic expectations regarding sales or attendance, and difficulty managing guest orders. Hosts may also struggle with promoting the event or may not be fully engaged, which can lead to a lack of enthusiasm among guests.
Establish clear and open lines of communication from the start. Schedule regular check-ins to discuss progress and address any concerns. Use positive reinforcement to encourage the host and provide them with tools and resources to help them succeed.
Implement a clear ordering process by providing guests with easy-to-follow instructions. Use online tools or platforms for order collection to streamline the process. Additionally, consider setting a deadline for orders to help manage expectations and ensure timely delivery.
If a host is unresponsive, reach out with gentle reminders and express your willingness to assist them. Offer to take on more responsibilities to alleviate their stress. If they remain disengaged, it may be necessary to adjust your expectations and focus on the guests who are actively participating.
Have an honest conversation with the host about their expectations and the typical outcomes of similar events. Provide them with data or examples to set realistic goals. Emphasize the importance of guest engagement and the role they play in achieving success.