Discover a Delicious Way to Raise Funds with Our Cookbook Fundraiser!

[smspamperedchef]

That is where I think having the PWS would be a good thing. Anyone can order ANYTHING from the sight and the organization would make 15% of that PLUS if that customer ordered one of the cookbooks they would make an additonal $4 or $5 (whatever profit amount you decide). This way the whole show most likely won't be JUST guest specials

 

[Carlee Spradlin]

What if to get around the no "guest special" only shows you picked something else that was fairly inexpensive to put on the order form with the books, like the bamboo spoon set or something. Chances are at least SOME of those orders would have the spoon set on them. As long as the org. knows that the $4/$5 only came from the cookbook sales and the spoons got the 15% would that work?
I've never done a fundraiser, but would LOVE to do this for a church that has TONS of potential to really help them, and me of course.

 

[Carlee Spradlin]

maybe even put something a little closer to the $10 price so people don't JUST buy the other product and not the cookbook.

 

[LibrarianChef]

That is where I think having the PWS would be a good thing. Anyone can order ANYTHING from the sight and the organization would make 15% of that PLUS if that customer ordered one of the cookbooks they would make an additonal $4 or $5 (whatever profit amount you decide). This way the whole show most likely won't be JUST guest specials

I thought someone said if people order cookbooks on our PWS then we cannot make the $5 profit because it would only charge them $10 per book. I'd be nervous that word would travel fast (in this small town, it does) that they could get online and buy a bunch of them for a fraction of the fundraiser cost. KWIM?

 

[dwyerkim]

So, is anyone going to call HO on this? I would hate to do this kind of a fundraiser and have it blow up in my face at the end. I was prepared to start putting out written publicity on this and now I'm concerned...

 

[Carlee Spradlin]

I went ahead and told my prospective fundraisers that it was a guest special next month at a lower price, but by keeping it at the regular price that was how they could raise more for their org. They didn't seem upset or annoyed that they could get it cheaper, but saw it as a good opportunity. You could even put a small disclaimer at the bottom of the order form saying it was available on guest special and the difference in price is a donation to the org. Of course, I've never done a fundraiser, so I really don't know too much about any part of it! =)

 

[tlennhoff]

I thought someone said if people order cookbooks on our PWS then we cannot make the $5 profit because it would only charge them $10 per book. I'd be nervous that word would travel fast (in this small town, it does) that they could get online and buy a bunch of them for a fraction of the fundraiser cost. KWIM?

If they order through a show on PWS then you have to manually enter it and at that time I would call the individual customers to explain why the amount being charged on their credit card was different from what they were told on the website. If they ordered the cookbooks through the "cooks library" they would wonder at the $14.95 price and the shipping charges that show at the end. If they ordered through the guest special link then they would be confused as to why it said $10 a cookbook instead of $15 a cookbook.

 

[tlennhoff]

I, too, think HO will have something to say about this..2 years ago, when the help whip cancer items were available in May...I contacted the HO to make sure I was going about things correctly. I was told by 3 different people that I was not allowed to turn in a complete show with just "guest specials" on it...the guest specials were specifically for the customers who order through a show and should be offered to them that way..we went round and round and I was very frustrated with it all. I explained, "what if the customers attended the show or ordered from a book show, and all they ordered were the guest specials?" They didn't have an exact comment or answer for that but said they would not accept a show with just all guest specials on it...so I would check this out with HO first to be sure! Maybe they have changed things since, since we have had "order forms" from Chef Success here where we went out and took orders for Cancer products.

I believe they made a change a little before I joined PC on the guest order options. For a long time they were only available to those that were shopping through a show. But now they are frequently available to online individual orders also. I suspect that change makes a difference as to whether a customer could only order a guest special.

I totally agree that someone actually planning on doing this should call HO and talk with a supervisor to make sure it is ok to do. I love the idea.

 

[beepampered]

Thank you for this awesome idea. Who will you contact? Daycares? Schools or sports departments of schools? Other ideas? Thanks.(and please post HO response if you call them)...BEE

 

[chef jama]

I really want to do this...but I called Home Office and they said the mark up wasn't allowed.

 

[LibrarianChef]

I really want to do this...but I called Home Office and they said the mark up wasn't allowed.

Jama, did you call them today to ask?

So if the price mark-up is their only concern, then it sounds like they were fine with us just selling the special for a fundraiser. Hmmm, interesting. So if the non-profit were to set the price as a $10 + $5 donation (not our price, but the group's price) and at the end just pay us the $10 per cookbook as the show is submitted, it sounds like it might work. I know, I know, it's all semantics.

I may have some time tomorrow to email my only supervisor connection and clarify on the "specials" and price setting.

 

[chefann]

I may have some time tomorrow to email my only supervisor connection and clarify on the "specials" and price setting.

Please do. I've been trying to get a FR with a group my sister's involved in, and this would be perfect for them! But I'd hate to get in trouble with HO.

 

[LibrarianChef]

Please do. I've been trying to get a FR with a group my sister's involved in, and this would be perfect for them! But I'd hate to get in trouble with HO.

I know, can you imagine submitting like 1000 cookbook orders taken from far and wide only to have it returned to you by HO as "not allowed". I would want to make absolutely sure that it would work. If it didn't, it would really hurt each of our reputations after the group put in all of that work getting orders. And then having to contact each buyer and refund their money.

 

[pamperedtara]

Just say the price includes tax & shipping charges. ($4 shipping + 0.84 tax @ 6%) That's $14.84. RUFTH and you get the $15.

 

[Carlee Spradlin]

If anyone talks to any supervisors about specifics please post, I would be really interested how HO would handle it if we had millions of cookbook orders across the nation from these fundraisers. It's such a good idea! I'm just hoping we can all get a real answer before we start all this. I'm so afraid I would submit it, then have to tell the customer....sorry or that the books would be so back-ordered from all the activity

 

[chefmeg]

I may have some time tomorrow to email my only supervisor connection and clarify on the "specials" and price setting.

Would you please email me HO's response? I want to know this info before I get in touch with my nephew's band teacher! Thanks, [email protected]

 

[LibrarianChef]

If anyone talks to any supervisors about specifics please post, I would be really interested how HO would handle it if we had millions of cookbook orders across the nation from these fundraisers. It's such a good idea! I'm just hoping we can all get a real answer before we start all this. I'm so afraid I would submit it, then have to tell the customer....sorry or that the books would be so back-ordered from all the activity

I agree. Of course, since this is the September special, they're probably expecting a large number of orders already. But if 100+ cookbook fundraisers are conducted across the nation during the month of September, that would dramatically increase the number of normal sales. Okay, kiddos are about to wake from their nap. I'm working on getting my words just right. Whatever response I get, I want it in WRITING. That's why I'd especially prefer email. KWIM?

 

[chef_kimmo]

I am curious to see what HO says because the last time the cookbooks were on sale like this a friend was thinking of doing a fundraiser in a similiar way and she called and asked they said No. I do not remember details but I know she was told she could not do it.

Now my question, is why not offer other products too. Maybe not discounted but it would go toward their 15% made which would also help them to get over $600

I don't say this to burst any bubbles but I just don't want you to get excited and have something happen. I certainly hope it will go through because I have some people who I would love to approach.

 

[chef_kimmo]

Oh, on the 50 products ordered....

It is 50 of any one product in one show. I have had this happen a couple times and even when I do tell PC ahead of time, I have received an e-mail as a follow up from HO to make sure the product isn't being used as re-sale or for commercial use in any way. I respond with what they were being used for and they accepted the order.

 

[LibrarianChef]

Okay, I feel like such a dumb-dumb. Is the solution center the same as HO?

 

[dwyerkim]

I am curious to see what HO says because the last time the cookbooks were on sale like this a friend was thinking of doing a fundraiser in a similiar way and she called and asked they said No. I do not remember details but I know she was told she could not do it.

Now my question, is why not offer other products too. Maybe not discounted but it would go toward their 15% made which would also help them to get over $600

I don't say this to burst any bubbles but I just don't want you to get excited and have something happen. I certainly hope it will go through because I have some people who I would love to approach.

Speaking for myself, what is exciting about the idea of the cookbook fundraiser is the profit margin for a group. If I do it, I planned to set it at $15 per book plus $1 s/h... if the group tops $600 in sales (ie sells 60+ books), they would make 5 per book immediately plus 1.50 per book after PC kicks in the fundraiser portion (15%), for a total of 6.50 per book, or a 43% profit. I have spoken with a lot of groups in the past that have told me they only consider FR opportunities with a 50% profit margin. Yes, I know that is all overpriced chocolate and gift wrap that we could all buy at the dollar store, but trying to explain that to a bureaucratic organization that has it's policies already set in stone is about as effective as banging your head on a brick wall. Soooooo, I personally wouldn't want to offer them the full catalog and have to explain why they only get 15% on everything else, I'd rather they focus their energy on selling one type of product with a few variations and doing it well. Plus, the whole order form idea is so much simpler to share with a group that may send 20 core supporters "into the trenches" to collect orders--keep it easy for them and they can just focus on collecting the money.


I am also waiting with baited breath to hear what HO says. Fingers crossed!

 

[LibrarianChef]

Okay, email sent to HO. It's long, but has things outlined (like bullets) on specifics (making sure to word things carefully to avoid breaking policies). I sent it to a supervisor that helped me out a great deal a couple months ago. She actually helped me challenge a policy with the legal department and HAD IT OVERTURNED on my behalf.

I believe she has the consultant's/director's needs at heart and if there's a way to make this work, she will hopefully be the one willing to assist. I'll be terribly disappointed if I get a quick, generic response back.

I'll be happy to share what I learn. Just pray that it's good news!

 

[ChefBeckyD]

Okay, email sent to HO. It's long, but has things outlined (like bullets) on specifics (making sure to word things carefully to avoid breaking policies). I sent it to a supervisor that helped me out a great deal a couple months ago. She actually helped me challenge a policy with the legal department and HAD IT OVERTURNED on my behalf.

I believe she has the consultant's/director's needs at heart and if there's a way to make this work, she will hopefully be the one willing to assist. I'll be terribly disappointed if I get a quick, generic response back.

I'll be happy to share what I learn. Just pray that it's good news!

Would that be the situation I gave you some info about?

 

[LibrarianChef]

Would that be the situation I gave you some info about?

Heh! Heh! Yeppers. Not to hijack this thread, but for everyone who doesn't know what we're talking about, it was over a name issue (using a name other than your legal name). They told me it was a legal issue and it took about a month of arguing between two or three sections of the company. Legal said it was impossible to make allowances. My director even got involved with all of her connections. I believe the three sections were the Solution Center, the Legal Department, and the Sales Department. Ultimately after the entire debate on whether business owners have the right to use whatever "public" name they choose, they finally changed the policy. Having your and others information and "story" was definitely beneficial during the debate.

You know, it's kinda like how when PWS started and consultants could use whatever name they wanted (i.e. chef4u, thechefwithin, etc.) and now it's written into policy that all NEW consultants have to use their name in the website address. Another one of those "how's this fair" policies for those starting in the last few months. I feel another debate coming on.

Okay...back to the topic at hand. I'm waiting anxiously for a response from HO. It probably won't be until tomorrow or maybe even Thursday if it's being run by all of the other higher-ups and departments.

 

[ChefBeckyD]

Heh! Heh! Yeppers. Not to hijack this thread, but for everyone who doesn't know what we're talking about, it was over a name issue (using a name other than your legal name). They told me it was a legal issue and it took about a month of arguing between two or three sections of the company. Legal said it was impossible to make allowances. My director even got involved with all of her connections. I believe the three sections were the Solution Center, the Legal Department, and the Sales Department. Ultimately after the entire debate on whether business owners have the right to use whatever "public" name they choose, they finally changed the policy. Having your and others information and "story" was definitely beneficial during the debate.

You know, it's kinda like how when PWS started and consultants could use whatever name they wanted (i.e. chef4u, thechefwithin, etc.) and now it's written into policy that all NEW consultants have to use their name in the website address. Another one of those "how's this fair" policies for those starting in the last few months. I feel another debate coming on.

Okay...back to the topic at hand. I'm waiting anxiously for a response from HO. It probably won't be until tomorrow or maybe even Thursday if it's being run by all of the other higher-ups and departments.

Very interesting - especially considering my PWS address is /cookinwithbecky. That was one of the reasons I wanted my info changed on all my info at HO.......funny thing is though, at NC, my name in small letters was "Becky", but the large name on my nametag STILL said "Rebecca"!

 

[dwyerkim]

Okay, email sent to HO. It's long, but has things outlined (like bullets) on specifics (making sure to word things carefully to avoid breaking policies). I sent it to a supervisor that helped me out a great deal a couple months ago. She actually helped me challenge a policy with the legal department and HAD IT OVERTURNED on my behalf.

I believe she has the consultant's/director's needs at heart and if there's a way to make this work, she will hopefully be the one willing to assist. I'll be terribly disappointed if I get a quick, generic response back.

I'll be happy to share what I learn. Just pray that it's good news!

Thank you for taking the time to email on everyone's behalf. I will keep my fingers crossed!

 

[KellyTheChef]

I can't wait to hear the response. I really want to promote this, but not at the expense of getting into trouble!

 

[lacychef]

I finally found this thread & I can't wait to hear the HO response! This could be a wonderful thing to share with organizations I'm dying to hear what they say!

 

[LibrarianChef]

Assuming this is approved (who knows at this point) will you all be saying "after your fundraiser reaches $900, The Pampered Chef will kick in an additional 10%" or maybe even just say TPC will kick in another $1.50 per cookbook to avoid percentages altogether? In other words, if I tell them $600 they may not understand that's only on the $10 (not the $15). And if I tell them they get an additional 15% they may think that's on the $15 instead of the $10. I'm just trying to simplify things as much as possible.

Also, what is the normal commission on a fundraiser?

 

[chefann]

Commission on fundraisers is 15% or 17%, depending on whether you've reached $15k career sales.