WLMcCoy
- 694
Click For Summary
Discussion Overview
This thread explores the experiences of participants regarding challenges and strategies in their Pampered Chef businesses, particularly during a transitional period. Participants share personal stories about booking shows, dealing with slumps, and their emotional connections to the business.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, expresses feeling in a rut after their last scheduled show and contemplates trying a mystery host party, unsure of its success in a small town.
- Another participant shares a positive experience from a booking blitz, successfully scheduling four more shows after reaching out to acquaintances about upcoming specials.
- Several users mention the common challenge of booking during the holiday season, noting that many people only think about events two weeks in advance and may feel financially constrained.
- One participant discusses the importance of maintaining a positive attitude despite challenges and emphasizes the value of the products offered.
- Another participant asks for clarification on the term "CCC," which is identified as Customer Care Calls by another user.
- One participant shares that their involvement with Pampered Chef is a hobby while they finish school, highlighting that the income is a bonus rather than a necessity.
- Another participant recounts a previous slump and how reaching out to past guests helped generate bookings, suggesting persistence in asking for bookings can yield positive results.
Areas of Agreement / Disagreement
Views differ on the effectiveness of various strategies for booking shows and the emotional impact of challenges faced in the business. No clear consensus emerges regarding the best approach to overcome these challenges.
Contextual Notes
Participants share personal experiences and feelings related to their engagement with Pampered Chef, reflecting a range of motivations from hobbyist involvement to more serious business aspirations.
Who May Find This Useful
Consultants navigating similar challenges in booking shows or experiencing slumps may find the shared experiences and strategies discussed in this thread relevant.
tlag1986
Gold Member
- 1,542
baychef
Silver Member
- 2,833
This can be common. Many people only think 2 weeks out. And 2 weeks out is in the midst of pre-Christmas activities. Then there is Christmas and New Years and then they assume their friends are out of money and the economy is bad and so on and so on...
This is when the business can challenge us the most. Booking and selling are the easiest from September through Thanksgiving week. It is now that we really have to be resistant to no and really find out what the hesitations are. The newest video on Consultant's corner with Nancy Jo Ryan really speaks to many of the challenges facing us right now.
Keep going with the CCC and keep letting people know the great value of our power cooking shows, etc. It is very hard to stay postitive when you are turned down, but stay focused and stay positive. I think when we start getting down when it is difficult to book, sell and recruit we think if we try to stay positive that we are "fooling" ourselves or run the risk of looking foolish. Nothing could be further than the truth. It truly is the time when we must stay tough and work hard at staying and sounding positive.
We DO have a product of value but when we hear no, we tend to doubt this. Work hard at keeping positive and keep trying!
This is when the business can challenge us the most. Booking and selling are the easiest from September through Thanksgiving week. It is now that we really have to be resistant to no and really find out what the hesitations are. The newest video on Consultant's corner with Nancy Jo Ryan really speaks to many of the challenges facing us right now.
Keep going with the CCC and keep letting people know the great value of our power cooking shows, etc. It is very hard to stay postitive when you are turned down, but stay focused and stay positive. I think when we start getting down when it is difficult to book, sell and recruit we think if we try to stay positive that we are "fooling" ourselves or run the risk of looking foolish. Nothing could be further than the truth. It truly is the time when we must stay tough and work hard at staying and sounding positive.
We DO have a product of value but when we hear no, we tend to doubt this. Work hard at keeping positive and keep trying!
Jaime Conner
- 6
stefani2
- 1,681
Chef Bobby
Gold Member
- 1,045
melissab771
Gold Member
- 26
I had slump before Sept and just made a dozen or so calls to past guests and hosts and booked a few in Sept, which trickled bookings into Nov. Then I hit an awesome show in Oct and booked my Nov. solid. I find that even though someone checks no on thier drawing slip, asking them again at the full-service check-out might have them changing thier minds and booking!!
Stay positive and they will come.
Stay positive and they will come.
Frequently Asked Questions
What does "Embracing Change: My Final Show" mean?
"Embracing Change: My Final Show" signifies a personal milestone in my journey with Pampered Chef, where I will host one last show to celebrate my experiences, share my favorite products, and connect with my customers and team before transitioning to new opportunities.
Why are you leaving Pampered Chef?
Leaving Pampered Chef is a difficult decision, but I believe it’s time for me to explore new avenues and challenges in my career. This decision is about personal growth and pursuing new passions while cherishing the memories and relationships I've built during my time with the company.
What can customers expect from your final show?
Customers can expect a fun and engaging experience at my final show, featuring exclusive promotions, giveaways, and a chance to win some of my favorite Pampered Chef products. It will be a celebration of our journey together, filled with recipes, tips, and heartfelt moments.
What are your future plans after leaving Pampered Chef?
After leaving Pampered Chef, I plan to focus on personal development and explore new career opportunities that align with my interests and skills. I’m excited to embrace new challenges and continue to grow both personally and professionally.
How can customers stay in touch with you after your final show?
Customers can stay in touch with me through my social media channels, email newsletters, and by joining my personal blog. I will continue to share recipes, cooking tips, and updates on my new ventures, ensuring that our connection remains strong.
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