jentapp
- 284
Do You All Pay for the Ingredients or Do Your Hostess'?
Click For Summary
Discussion Overview
The thread explores various approaches consultants take regarding who pays for ingredients during cooking shows. Participants share their personal experiences and preferences, highlighting different strategies and considerations involved in this aspect of hosting.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, mentions that they pay for the ingredients as a gift to the host while reminding them of the free product they will receive.
- Another participant shares their experience of providing a grocery list to the host, who then purchases the ingredients.
- Several users mention that they buy ingredients to ensure the correct proportions and quality, often prepping them at home.
- One participant discusses the strategy of offering a "FREE COOKING SHOW" promotion to encourage bookings, covering ingredient costs themselves.
- Another participant notes that they have the host reimburse them for ingredients after the show, emphasizing the benefit of the host receiving free product credits.
- Some participants express that they alternate between paying for ingredients and having the host buy them, depending on the recipe and the host's reliability.
- One participant highlights the importance of having specific ingredients available, sharing a past experience of ingredient mix-ups when the host purchased them.
- Several users mention tax considerations related to ingredient purchases, with some writing off expenses for business purposes.
- One participant discusses the need for kosher ingredients, explaining their approach to ensure compliance with dietary laws.
Areas of Agreement / Disagreement
Views differ on who should pay for ingredients, with some participants preferring to cover costs themselves while others advocate for the host to purchase them. No clear consensus emerges on a single approach.
Contextual Notes
Participants' experiences vary based on personal preferences, the nature of the recipes, and the relationship with the host. The discussion reflects a range of strategies consultants employ to manage ingredient costs and ensure successful cooking shows.
Who May Find This Useful
Consultants seeking insights into different practices regarding ingredient purchases for cooking shows may find this discussion informative.
DebbieJ
- 10,849
jentapp said:I didn't see anything on there about free ingredients if the show reaches $700.
I use a highlighter and highlight the $700 level on the show planner. I also give them a copy of this checklist AND, most importantly, I tell them during our first host coaching call about my recipe challenge--that I will cover the ingredients if their show is $700.
It's just something special that I offer, it's not part of any company program.
crystalscookingnow
Gold Member
- 2,942
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