pamperdawn said:I too would love some tips. I hate to admit it but I leave stuff behind. So far I've been pretty luck that I've gotten it back. Except I have lost my new chef tongs
I just seem rushed to pack up and get out of there so checking off a list just does not seem appropriate.
its_me_susan said:Just wanted to say during my last 3 shows, my hosts asked me to bring as much product as I could... I did. My last 3 shows were over $1000!!!! I really think people will bring those expensive items when they can see/touch them.
dannyzmom said:When washing the dishes at the host's house I repack just as I unpacked...if I am bringing home dirties, I thrown them in my Rubbermaid and repack the clea stuff as it was. Makes for less confusion when putting it all back together. i am a creature of habit.
its_me_susan said:At my last show (a friend) I was able to come in the afternoon to set up - I took the relaxed opportunity to write down a "guide" for myself and broke it up into: big rolling case, show-to-go, and crate.
Crate -I had all of my cookware (wrapped in PC towels) in my crate. start with roasting rack, family skillet, 2 8-inch saute pans, grill pan, executive saucepan, and grill pan & my "tickets"
Rolling Case: Wrote "bottom, sides, front" under the rolling case - and put in my rectangular stone, chilzanne, flat stones and SA pieces mostly. Cookbooks on side, catalog "packs" in the back pocket.
In the Show to go, In the 3 side-by-side compartments I put EAD & cookie press in one side, the BBQ tool bag and themometer in the other side, the A/P/S/C in a bag in the center and put my sugar shaker, vanilla, my 2 prep bowls (one with premeasured brown sugar) in the spaces. Oh and my gift box. On the side pocket, my stainless steel bowls.
In my lap top case: extra catalogs, drawing forms,order forms, folder to collect orders, bag of pens, business cards & holder, recipe cards & new mini catalogs.
Packing up was sooooo much easier! I'm going to refer to this list whenever my host wants "alot" of stuff!
If you don't mind my asking...why do you bring SO much stuff?? I have found tha tsince I pared down the amount o fstuff that I bring, several things have happened:
- I get in & out faster
- my job looks much easier so I get lots more recruit interest
- I am out of the hostess' home faster so hosting is easier so my hostesses brag to their friends about how easy it is to host...thus, more bookings
- i no longer leave stuff behind
- i love my job so much more because it is so much easier
I REALLY REALLY recomend paring down your kits ladies (and guys)...try it - you'll be so much happier!!
its_me_susan said:Well reason was 4 out of 5 shows were over $1000. But since I have so many booked for June I *am* paring down. I think I could still pare down more.... *sigh* so hard. I'm not good at catalog pages... Do you actually walk them through the catalog pages?
Would you mind telling me what you would bring (which standard pieces of 3 collections ~ which classics, which new)if you were making the mandarin pasta salad? I feel like people want to touch/feel the items that are $30 and up....
Caroline, you are my Epinions' buddy, no? Wish we lived closer and had the same meetings. Would definitely enjoy doing this with you!
Thanks for thehelp!
dannyzmom said:Yes Susan - it's me!!!!! (((((((((((Susan)))))))))))) How cool to get to "hang out" with you in a whole other venue!! Do you still write for Epinions? I haven't written in ages - my mom still does so I go and rate her stuff but that's about it.
As for what I'd bring for the MPSalad...I don't know - I happen to be a real recipe loser. I have my basic 4-5 recipes that I am comfy doing and have a REALLY hard time deviating. I am trying to work on that - but it's slow going.
But here's what I do - I generally keep my TTA the same...pretty full (small stuff so it's no big hassle) and then bring whatever stone, mixing bowl, SA pieces I will use for the recipe (one stone, one bowl) and always bring the 8" exec skillet to show (I burn cheese in it to show how easy it is to clean)
When people say "Do you have the _____ with you tha I can look at?" My response is something along the lines of "No, today we were focusing on ____ but if you'd like, at YOUR show we can do a recuipe that focuses on ____ so you and your friends can check out that item/line and you can have it for free!"
I used to being the whole kit & kaboodle, but my NSED encouraged me to pare down and it has made such a hugely positive difference! My show average is around $800 for the year so it has definitely helped.
My next challenge is to break away from doing 2 recipes. I always do a main recipe and a dessert (micro cake usually) and really need to get down to JUST ONE recipe.
What a great idea to line it with a PC bag!! I just started using a Rubbermaid Dirty Dish Tub...and I have been hosing it out the next day - I am going to start lining it with a bag like you do - thanks for the tip!!!Evelynt said:One of the best things I have done for my business is to get a Rubbermaid or similar type tub. I use the tub to tote extras to my shows, food etc. Once at my show I line the tub with a PC bag. As I do my demonstration I toss any dirty tools into my tub. When I get home the tub goes inside with me, I wash the items and then put them back into the tote, I then put the tools back into my kit. This eliminates any forgotten tools.
dannyzmom said:I don't have yahoo messenger but I have AOL/AIM...are u on there?
What recipes are you doing tonight and I'll see if I can help you pack.
PS - I REALLY pared down last night on packing - did 2 recipes...was in & out at a reasonable hour and -- ready for this??? $1638.92 in commissionable sales and 3 bookings!!!
soonerchef said:Okay, at Tom Marston's show last night he had a Bucket Buddy, got a white painters tub and tool belt thing for the bucket from Lowes for like $20. It holds so much stuff and was way cool looking.
pampered1224 said:I only pack the display stuff in the wheeled carrier*. Anything I will use for a recipe goes into the other tote with my box of pens, magnets, goodies and usually the groceries. I carry three or 4 Aldi's bags - they're nice and heavy and I don't mind disposing of them if needed - to pack up my dirty dishes and put them back into the tote. The display stuff goes back in the rolling cart and of course the clean "gadgets" stay in the the tool turn-about and that goes back in it's bag minus the dirty stuff.
This way when I get home, the rolling cart stays in the garage as does the tote. I only bring in the bags with the dirty dishes in them and the tool turn-about to put the clean gadgets back into.
** I carry only new items, Easy Read Measuring Cups, USG, Executive Saute Skillet, A piece of stoneware if I am not using it at the show and the Grill Tools in the bag. I also have my cookbook collection which fits right in one of the side pockets. The catlogs are in the other pocket. And my laptop goes int he front pocket. That's it.
The recipe stuff is in the tote.
I did pack all three pieces to the hilt once because when I first got the three pieces I was so excited. Then I found out I couldn't lift the wheeled cart into the car! Arnold S. I'm not!
its_me_susan said:Thank you so much for this!!!!
Is your laptop in a case in the bag? I bring my cooling rack to place my laptop on (so it doesn't over heat - and sell quite a few for that purpose).
dannyzmom said:What sort of reaction do yo uget to bringing your laptop to shows? Do you then have to print out receipts for everyone? What receipts/order forms do ou have your guests use? Do you feel it affects your recruiting? I am really curious because I have wanted for quite some time now to start bringing a laptop to shows but my AD poo-poos the idea.