Fall Preview Open House - Ideas to Make it Fun?”

[WendyLou]

I am having an open house next week for the Fall Preview. It is going to be a Come and Go type thing. The problem is, I'm having trouble thinking of what to do to keep things fun and moving along. I don't want to start some big long presentation if some people were only planning to stay for a little while and the people that come later will have missed the front of it. I need to know what you all do to make it fun and get people really interested in the products.

Thanks!!

 

[cmdtrgd]

What I did last night (and this was how I advertised it) was that they were coming over to help me open up the boxes of products. It was like opening a whole bunch of presents AND I didn't have to do it myself!

 

[Chef Kearns]

Did you do any recipes? Did you talk about anything? Like go over the products as you opened the packages?

 

[ChefBeckyD]

How I usually do mine - I have the food ready and displayed when they arrive, and greet them as they come in and have them help themselves to food and drinks. I hand out guest folders, with the going going gone info, and an order form and catalog. I have tables set up with Booking and Recruiting Info - and I point those out so people can look at them. I do drawings at different times throughout the evening - giving away product that I have been stocking up over the year. Then, once everyone has gotten something to eat, I do the "Unveiling". I have a table full of new products - w/ a tablecloth over them - so no peeking until it's all unveiled!

Then everyone can mill around the new products table and check things out - and I mingle and chat until people are ready to check out and book their shows!

Oh - and I always do mine as a Host Appreciation - just hosts and their guests!

Everyone gets a survey form to rate the new recipes that we tried - and to tell me which Theme Shows sound like the most fun to them. I usually try to have 6 new recipes for them to try - 3 savory, and 3 dessert. I'm thinking this year I'll do a Brie, and the Nachos, and BBQ pork tenderloin sandwiches, and then the Chocolate Cookie Trifle, The Truffle Brownie Cups, and the Double Chocolate Dip. Oh, and the Cran-Raspberry Fizz.

 

[GourmetGirl]

Becky that sounds like such a great idea! I really like that! I will have to do the rate the new recipes thing... I would do the tablecloth, but I am doing mine as an open house this season, so so much for that... maybe for spring though...

 

[ChefBeckyD]

Becky that sounds like such a great idea! I really like that! I will have to do the rate the new recipes thing... I would do the tablecloth, but I am doing mine as an open house this season, so so much for that... maybe for spring though...

Alison,

Here is the form I use - I got it from here, and of course tweaked it for myself........I can't find the one I did for Spring - where I added the theme show question - hope I saved it!

My Host Appreciation Show is usually a big event for me - w/ 20-25 people there, and usually between 8-12 bookings, and $500-$700 in sales. It's always fun!

 

[Chef Kearns]

My most successful Open House was this spring. I bought an inexpensive Bingo game from Target and we played Bingo for retired products. My husband thinks my overflow shelves are too full. The first sheet (2 games to a sheet) is free and each additional sheet is $5. At first I didn't think people would go for spending the money, but we made almost $100 just from the Bingo. I did about 6 recipes and a demo. I demoed the Lime Berry trifle. I split the new product unveiling up between rounds of Bingo. Everyone LOVED it. I was a little shocked by how much they all enjoyed it. I know some are looking forward to the Bingo format again. I was thinking of changing things up a bit, but am unsure as to how or what I want to do.

I may keep this format for this season and change things up in the spring. I like the come and go format, but I wonder about being able to spend time with everyone and waiting around all day for people to show up. My previous come and gos weren't that great. Actually it was quite sad. People would tell me they were coming then would never show up. I think it is because they tell themselves they don't have to commit because they will fit it in then never do.

 

[ChefBeckyD]

I may keep this format for this season and change things up in the spring. I like the come and go format, but I wonder about being able to spend time with everyone and waiting around all day for people to show up. My previous come and gos weren't that great. Actually it was quite sad. People would tell me they were coming then would never show up. I think it is because they tell themselves they don't have to commit because they will fit it in then never do.

When I have tried to do an Open House - they have never been good. When I do the "Host Appreciation" - my attendance is 4x's that of an Open House - and there is alot more excitement, which equals more sales, and more bookings! (Last open house I did - I had 10 rsvps, and 5 actually show up!:cry: )

 

[Chef Kearns]

I am planning on starting Host Appreciation; however, I don't feel as though I have had enough hosts yet. Especially based on our invite 40 get 5-10 recipe. I am hoping to start this by next fall. Love your ideas, Becky!

 

[JAE]

What is Double Chocolate Dip?

 

[smspamperedchef]

What is Double Chocolate Dip?

It's in the new Season's best and I have made it twice already! It is so good! Especially with the homemade cinnamon chips!!!

 

[JAE]

I haven't even noticed it. There's so much chocolate to choose from that I missed it. I'll look later.