Don't Quit: Overcoming the Struggles of Pampered Chef

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Discussion Overview

This thread centers around the challenges faced by Pampered Chef consultants, particularly during periods of low bookings and motivation. Participants share their personal experiences with slumps in their business and express feelings of frustration and uncertainty about continuing their efforts.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses feelings of emptiness and frustration due to low bookings and considers quitting.
  • Another participant, identifying as a consultant, shares their experience of being in a slump but emphasizes the importance of not giving up, noting that such phases are common over their nine years in the business.
  • Several users mention their strategies for coping with slumps, such as taking it one step at a time and focusing on positive aspects of their business.
  • One participant shares their plan to host their own show as a way to generate interest and bookings.
  • Another participant recounts a positive experience from hosting their own show during a low period, which led to additional bookings.
  • Some participants discuss the importance of mindset and how changing one's perspective can influence their experience in the business.
  • One participant mentions the value of taking time off to reassess priorities and feelings about the business.
  • Another participant highlights the significance of maintaining a long-term love for the products and the business despite temporary slumps.

Areas of Agreement / Disagreement

Views differ among participants regarding the best approach to handling slumps, with some emphasizing the need for a positive mindset while others focus on practical steps like hosting shows. No clear consensus emerges on whether to quit or persist, as experiences and feelings vary widely.

Contextual Notes

Participants share a range of personal experiences, highlighting that slumps can be a common occurrence in their business journeys. The discussions reflect individual coping mechanisms and emotional responses to challenges faced in their roles as consultants.

Who May Find This Useful

This thread may be of interest to Pampered Chef consultants experiencing similar challenges, as it offers a variety of personal perspectives and coping strategies related to business slumps.

milkangel,
let me tell you of my experience. I started PC in March of 05 moved 250 miles plus away from where I signed knew NO ONE. My DS was 3 and DD was 18 months. Since I have been selling I have been #1 in sales on my directors team since I started, I have also had 1 more child in 06. I did get my letter of inactivity once and I did cry wont deny that then I picked myself up and started working away. Definitly look for some booths to help yo get more contacts. Booths are so not worth it if you DO NOT MAKE CALLS. Some months I still dont have good months. Ag I only have 2 shows booked but right now I am looking to book Sept. Alot of people leave town to go shopping for thier kids school clothes since wwe only have walmart and kmart here. If you want to keep going then go for it. And yes I do make money on PC this is what I do so I can pay for my kids sport activities
 
I have a 7 and 4 1/2 year old, work 45 hours a week in a day job and am a Girl Scout leader. 2 1/2 years ago, I needed PC to work off debt. I consistanly do at least 4 shows a month (some months better than others). I will admit, DH has had many issues with my biz over the years. I usually do shows Thursdays and Friday evenings after work. I make calls Monday evenings (sometimes Tuesday evenings as well). I will also admit that I too have thought about quitting several times. I'm overwhelmed at times and can't handle it. I realized that we still need to pay off debt and what other "job" would I get that I loved so much and would fit into my life. . .so about 6 months ago I literally scraped my butt up, had my pity party (went to a doctor for anxiety medicine) and decided this IS going to work. I not only needed to prove to my husband, but myself that this is worth it. Two things that have really helped me feel a bit more balanced: 1) get organized 2) stick to a schedule. It really has made it much more feasible. Good Luck:)
 
milkangel said:
I wanted to Thank you all for your input on how to handle what ever it might be and for all of your advise. i do read every ones post and I have talked to my director and she said just to plug away at it and it will work. Also my recruiter had quit now so i dont have her to aks any questions any more. THANK YOU and God Bless :)

Congratulations for taking honest and fantastic advice from all your fellow Cheffers! Sometimes being honest with ourselves is difficult and then when others ask questions or make observations to help us see ourselves, it can be taken the wrong way...and you have seen the helpfulness and caring of everyone! Kudos to you!

Here are my brief answers::rolleyes: (ok I tried to make them brief!!)

When I started, I had hospitality. To attend my director's meetings would have been a 7 hour drive. My hospitality stopped selling. Long story short...I grew a team and started my own meetings!!

Yes, I have a team member that last year moved twice, had her fourth child, her husband and her run a farm and she is a Team Leader.

I have been doing this 9 years and my calendar stunk...when I soul searched, I found it was ME that needed to get organized and get going. I work full time, have 50 employees and 8 kitchens to oversee. I also rent and manage the rental of 2 family cottages. My son is 19 but my parents are in gradual need of more.

Take lemons and make lemonade. Since conference I have set things into action and things are happening in the business...but I HAD to get my head screwed on tight. Jack Canfield spoke to directors and up. His simple formula:

E + R = O

Event (no bookings) + Reaction (can't do it and listening to everyone's reasons why it won't work) = Outcome (it won't work)

What Becky and others eluded to was to change that reaction to ...I can do it and you know, money is tight, but if I explain why our $2 a serving meals can save time in the kitchen as well as in the budget, people will want to hear this! And our fabulous pans, stoneware and forged cutlery is all but a steal to hosts...and I could go on!!!

Your outcome will be a fuller calendar! I have also had one person sign and 2 other very hot recruit leads!

Tammy Stanley also helped me understand that sometimes people seem stand offish when it just wasn't a good time for them. And we internalize it as...they don't like me and/or I stink at this.

Please keep thinking positive thoughts and find why we are worth it! And...PS...I have a good friend who sells TS. For them to have a $300 party is like us having a $800 party! I can not bring myself to buy the only product that I like for $8 only to know it will be gone in a day or two. Our products are an investment in time and money savings in the kitchen.

Ok...I need to shut up!!! This is too long!
 

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