Melissa78
Gold Member
- 1,121
ShelbyMichalek said:
First thing - I don't always have a 10K month. Wouldn't that just be super?!?! My avg month is only $3-$4k so the $10k was the first and I'm not planning on it as the norm.
I don't think I do anything special. I'm no Michael Reeves or Penney Parkes by anymeans. I 'wing it' at my shows. I really need to work on consistency. I have some parties with 3 or 4 bookings and then some with none or just one. Its all the luck of the draw (in my opinion). What I try to do at all of my shows: (key word was 'try')
1. Intro listed in this thread - get the guests to sell the products for me
2. I am packing light - not bringing a ton of stuff with me
3. Cook in the DCB at every single party - only time I dont is if there is no MW or one big enough. If the host is close, cook in it at home and take it prepared to the show.
4. Host coaching is a must and is probably the most critical part. I found out the hard way - trust me!
5. Find your own ways to 'dangle carrots' that don't break the bank or that work for you. I listed some of my carrots in this thread
6. KISS - Keep it simple stupid. Really! People's time is valuable. Even last night at the GO show for my newbie recruit I heard a lady say to my new consultant "THanks for inviting me! This was fun! Not like my last 2 PC parties. They played stupid games and even a bingo! It took so long and I just dont want to sit here and listen to someone squak. I have things to do." (Her words - not mine so please no critics)
7. Use the catalog to your advantage. Its an AWESOME tool. I NEVER bring SA to my parties with the exception of the dots trio bowl when I do fajita's (used for toppings). Have them open to the pages and talk about benefits with the pictures - like show and tell
8. Always talk about expensive items and use them - great booking tool. You don't have to talk about the Mix N Chop - someone will for you and its only $10. If you're talking about your whisk, measuring spoons, Mix N Chop etc you're killing yourself. They will buy those anyhow out of need or their price. But "WHY" should they buy the big ticket items? Show them, tell them, prove to them, convince them. (ex: if you have SS bowls, why use the Batter Bowl? They will buy that and they don't need a party to get it. It screams "just buy me and be done with it" for price whereas SS bowls scream "Holy crap I'm not paying that price! I need to have a party so its half-priced, that price I can justify." If you don't like the Ult Mandolin - learn to like it
its expensive (sales) or a booking tool. FIND ways to incorporate more tools (if you have them) into a recipe if its a higher ticket (say Salad Spinner). Even if you don't need a chopper, use it! Its a key item. Take a half an onion with you or a potato, carrots, whatever you have lying around. CHOP for $29.50. Give them MULTIPLE ways to use items. I NEVER use the garlic slicer for garlic - but boy do I use it for chocolate (baking). I don't take the garlic slicer with me but when I use the garlic press (always), I then tell them how if you just want peeled garlic for say stuffing a roast, how would you love to not having it stuck to your fingers? Then I use the Garlic Peeler (which I do carry in my TTA) but maybe you like to saute sliced garlic - then talk about the Slicer and many uses and how they can be bought as a set for a savings for those garlic fans. I use the Bamboo S&P Grinders for every recipe (somehow) - again bookings or high ticket item. My party on Friday was $900 when I left, here are the only items I took:
DCB, cooling rack, trivet, med cutting board, citrus press, garlic press, Ult Mand, Chopper, small saute pan (only to talk about for cookware), Utility Knife (forgot my Santoku), silicone garlic peeler, Dots Trio bowl, Bamboo tongs (both sizes), Bamboo Spoons (tongs & spoons used for toppings/fajita mixture), Garlic Parm Oil Dipping Seasoning (for Pork Tenderloin), SW Seasoning (for Fajitas), Kitchen Shears (trimmed/cut the chicken), SS Med Bowl (for a 'garbage bowl') Chef's Tongs (for putting raw chicken in DCB) & then my TTA that is packed to capacity but that is merely just for if someone wants to see something - I could even do without that). Other than a handful of items - its primarily the consultant kit. I want people to see that what I'm doing really only takes what is in the kit. I even tell them that! The recipe doesn't call for a lime nor pressed garlic (I don't think anyhow) - but I do it just to show more and give it more flavor. It also does not call for the Grinders, a garbage bowl etc.
9. When I talk about their order form I talk about RUFTH & the trivet, which then leads me to HWC, Fundraisers and Registries.
10. I always say something about key collections - cutlery, cookware, SA, Bamboo, outdoor, pantry, cookbooks.
11. I offer the "Dinner in No Time Set" (bundle) with the DCB - found the flyer on here.
12. I sprinkle bookings/recruiting info all throughout the show. Really focusing on bookings, not sales.
13. I have LOTS of fun - and so do they. Keep it light - don't take yourself seriously. People HATE boring home parties. I'd rather gouge my own eye out.
14. Be human - don't just be a consultant. Sit and chat with the people, mingle, befriend your host - get to know them. Acknowledge their family or something to connect with them.
15. Make the show SUPER easy for the host. They don't want a ton of work to do - they are busy.
16. Knowledge is power! I firmly believe that. I am a sponge for information - do all that you can to increase your knowledge of what works, what doesn't. (for you or others) Be open to trying new things, be willing to spend money to make money but yet be frugal about it - no need to give away the bank.)
I do audio's of other speakers not just on PC page - sign up for website emails from diff speakers etc. People are always mentioning diff ones on here.
I can't think of more right now, if I do I'll add it later. Hope that helps or answers your question.
