forThose That Offer Cash & Carry....
- Thread starter yummy4tummy
- Start date
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Discussion Overview
The thread discusses various approaches to cash and carry sales among Pampered Chef consultants, focusing on pricing strategies, inventory management, and customer interactions.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant mentions not charging for shipping on cash and carry items.
- Another participant shares their experience of rounding prices to the nearest dollar for ease of change, particularly for smaller items.
- One consultant states they charge the catalog price for items purchased at a discount, believing it covers shipping and tax costs.
- Another participant expresses that they no longer engage in cash and carry at booths due to the hassle of transporting items and the potential impact on host sales during shows.
- One participant describes charging 20% off catalog prices for extra items, while offering close friends and relatives the items at cost, noting that they prefer selling from the catalog.
- Another participant considers having a sale on demo items at a significant discount, reflecting on their personal use of Pampered Chef products.
Areas of Agreement / Disagreement
Views differ on the practice of cash and carry, with some participants sharing positive experiences while others express reservations about its feasibility and impact on sales.
Contextual Notes
Participants share personal experiences and strategies related to cash and carry sales, emphasizing the importance of customer communication regarding warranties.
Who May Find This Useful
Consultants exploring different sales strategies and pricing approaches for cash and carry items may find the shared experiences relevant.
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SB $1
QCPknife 2/$3
Bamboo tongs $2
etc.
If I was selling larger items, I would probably choose a price and round to the nearest dollar...remind them there's no warranty on cash/carry items.
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I NEVER do "cash & carry" at a show. That kind of thing would take away from the host's sales at a show (even if they were discontinued items).
I do have a lot of extras and if someone wants something that I have I charge 20% off the catalog price (unless they are a close friend or relative - they only pay what I did at the most - most gifts that I give are PC). I feel that averages things out since I get some of them for less than that and other things were purchased at full price and then there's the shipping and tax that I paid. Also, more times than not if I'm mailing the item I figure low on the shipping (internet estimates are often lower than actual cost). I am sure that I am making nothing on those items on average. I only try not to lose money in the long run. I don't advertize this though - I would rather sell from the catalog any day but if someone asks and I happen to have it...
I am thinking of having a sale featuring demo items at like 50% off... and my kids all have gotten tons of my stuff when a new season changes things! - They're getting my 5 year old Professional Cookware now!
NOTE: If you resell anything you need to be sure they understand that the warranty does not transfer!
Frequently Asked Questions
What is Cash & Carry in the context of Pampered Chef?
Cash & Carry refers to a sales method where customers can purchase products directly from a consultant's inventory on the spot, without the need for placing an order for future delivery. This allows for immediate gratification and can help consultants move products quickly.
How can I effectively manage my Cash & Carry inventory?
To effectively manage your Cash & Carry inventory, keep track of your stock levels, rotate products regularly to ensure freshness, and maintain a well-organized display. It's also helpful to monitor sales trends to understand which products are most popular and adjust your inventory accordingly.
What types of products are best suited for Cash & Carry?
Products that are popular, easy to demonstrate, and have a broad appeal tend to work best for Cash & Carry. Items like kitchen tools, cookware, and seasonings that can be showcased in a cooking demonstration are particularly effective.
How can I promote my Cash & Carry offerings?
Promote your Cash & Carry offerings through social media, local events, and by hosting cooking demonstrations. Consider offering special promotions or discounts for on-the-spot purchases to encourage customers to buy immediately.
Are there any legal considerations I should be aware of when selling Cash & Carry?
Yes, it's important to check local regulations regarding sales permits and taxes. Ensure that you are compliant with any necessary licensing requirements for selling goods in your area. Additionally, familiarize yourself with Pampered Chef's policies regarding Cash & Carry sales to stay within company guidelines.
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