Feeling Motivated & Blessed After My February Pampered Chef Success!

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Discussion Overview

This thread centers around participants sharing their experiences and feelings of motivation following a successful February in their Pampered Chef businesses. Several participants celebrate achievements in sales and recruiting, while others express excitement and support for these accomplishments.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shares their excitement about achieving over $10k in commissionable sales and recruiting four new team members in February.
  • Another participant expresses joy and congratulates the consultant on their success, emphasizing the celebratory nature of the thread.
  • Several users mention the significance of February being a month with double incentive points, highlighting its impact on sales performance.
  • One participant discusses their strategies for bookings and sales, including engaging guests in conversation and using humor during shows.
  • Another participant notes the challenges of balancing full-time work with their Pampered Chef business, while still achieving multiple bookings.
  • One participant reflects on their past difficulties with bookings and how they have adapted their approach to improve results.

Areas of Agreement / Disagreement

General agreement exists in celebrating individual successes, but views differ on the specific strategies and experiences shared regarding bookings and sales techniques.

Contextual Notes

Participants share personal experiences and insights from their own businesses, focusing on the emotional aspects of their successes and challenges without implying any official guidance.

Who May Find This Useful

Consultants looking for motivation and personal stories of success within the Pampered Chef community may find this discussion relevant.

mailgirl1978 said:
Thanks Shelby! I think the biggest part was being nervous and yes, trying to do it too fast! ha ( I was doing the 3 cheese garden pizza last night...so I had to slice onions, tomatoes, and zucchini....by the time I got to the last one I was ready to throw it in the garbage...ha)

a hint to be a little less stressed: do most of your slicing on the UM as prep work (before your show starts), and only leave a few chunks to slice (or have guests slice) during the show. Just tooooo much silent time to fill up esp. if you are feeling ready to toss it ;-)
 
  • Thread starter
  • #62
kitchenmomma09 said:
Thank you!! that is such an awesome idea!!! After reading about Melissa's 10k month I am totally inspired to SERIOUSLY GET CREATIVE! My upline shared her story and we were both in AWE! I had a $3k Feb. which was the highest for me yet.. But I want that to be a TREND for me! I already started dangling carrots today.. so we will see how it goes!

It really is all about creativity and making it "your business" and finding what works for you. I have read MANY posts on here that would never work for me. We each have our own style and personality - I do try things others mention if it intrigues me (or I see it works well) but then I tweak it or I find it doesn't work for me. My director is awesome and people love her to pieces but her personality is sooooo not mine that I would be fake if I tried to imitate her. I do take some of her ideas though :) (but don't we all borrow?) Let me know what carrots you dangle and how its worked out. I'm all about learning from you as well! Best wishes!:balloon:
 
wowie! Such great tips!
 
Thank you for your ideas..I think they are GREAT...I am new and always looking to increase sells and have yet to recruit anyone. So, see what "tooting your own horn" did...it helped someone like me do better at our business...:)
 
  • Thread starter
  • #65
vgibsonrn said:
Thank you for your ideas..I think they are GREAT...I am new and always looking to increase sells and have yet to recruit anyone. So, see what "tooting your own horn" did...it helped someone like me do better at our business...:)

Glad to have helped you and so many others. Best wishes as you begin your new business. Make sure you have a lot of fun - thats what matters most! (i my opinion of course!)

:balloon:
 
I'm trying to use some of your tips in one of my April shows (March has been a major flop). I'm hoping it goes well, I haven't had a lot of luck with shows hosted by family, so let's hope this one goes well. It's my DH's aunt hosting.

I'm so excited for her show because it's the last show I'm doing before I move to Mississippi. (I'll set aside 1 weekend every two months to come back up to visit and do shows, but this will be the last before I move away)

Anyway, wish me luck. I hope I can make some of your techniques into my own!
 
I just saw this ... way to go girl! :D
 
UPDATE: I had my first cooking show where I've put these ideas into use. First, the host wanted free ingredients & invited over 60+ people! The law of averages worked out & we had about 13 guests. I made the Mini BBQ Pork Tenderloin Sandwiches in the DCB and everyone wowwed! I sucked up my hatred for the Ultimate Mandoline & used it to slice onions into the bottom of the DCB & someone bought one! I had a DCB bundle flyer on display & talked about what you could get for $99 - and someone ordered it! Then I did my full service checkout & now I have someone who wants to join!Thank you Melissa!!!!
 
  • Thread starter
  • #69
Way to go Kristina! A big WAHOO for you! Glad it helped you out. Sending a congratulatory hug from PA to TX. Keep up the good work.
 
Right back at 'cha! And another update: the lady who bought the mandoline is the one who wants her husband to join. She called & noticed that since the mandoline comes in kit, she changed her order to the DCB! She also had booked a catalog show, so I convinced her to put the show in her husbands name so he could use the FPV as a kit credit!I'm also going to wait to submit this show until April 1st so it will help with my "maternity leave" sales. Things are going great!!! ((HUGS)) to PA!
 
You are all truly inspiring!! Thank you for being so generous and sharing your excellent ideas! Especially you, Melissa!! I will be putting a few of your ideas into practice. I'll let you know how it goes.
 

Frequently Asked Questions

What contributed to my success in February with Pampered Chef?

Your success in February can be attributed to a combination of effective marketing strategies, strong customer relationships, and consistent follow-ups. Engaging with your audience through social media, hosting cooking demonstrations, and offering promotions can also significantly boost sales.

How can I maintain my motivation after experiencing success?

To maintain motivation, set new goals for yourself and celebrate your achievements, no matter how small. Surround yourself with supportive peers, continue to learn about the products, and stay connected with your customers to keep the momentum going.

What are some effective ways to share my success story with others?

Share your success story through social media posts, blog articles, or during team meetings. Use visuals like photos or videos from your events, and highlight specific achievements. This not only inspires others but also builds your personal brand within the Pampered Chef community.

How can I leverage my February success to grow my business further?

Leverage your February success by reaching out to your existing customers for referrals, hosting new cooking shows, and offering exclusive deals to encourage repeat business. Additionally, consider recruiting new team members to expand your reach and create a supportive network.

What mindset should I adopt to continue feeling blessed and motivated?

Adopt a mindset of gratitude and positivity. Reflect on your achievements and the impact you have on your customers' lives. Embrace challenges as opportunities for growth, and remind yourself of your purpose and passion for the Pampered Chef products and community.

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