Getting Organized for Performances: Tips for an Unscattered Show

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Discussion Overview

This thread explores various strategies and personal experiences related to staying organized during Pampered Chef shows. Participants share their methods for managing presentations and ensuring they cover important topics without feeling scattered.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions feeling scattered during shows and expresses a desire for a set routine.
  • Another participant shares their experience of using index cards to outline topics of discussion, noting that while they don't read from them, they provide comfort and structure.
  • A different participant describes organizing ingredients and tools in advance to streamline the presentation, along with integrating product suggestions into their demo.
  • One user reflects on their long-term use of outlines, emphasizing that even after years, they still find it helpful to have notes to refer to during shows.
  • Another participant discusses the importance of having notes on prep work to ensure a smoother show experience.
  • Several users mention the challenge of looking at notes without interrupting their presentation, suggesting the use of larger text for quick glances.
  • One participant highlights the benefit of customizing outlines to fit personal styles and preferences, including bolding key points to remember.
  • Another shares a method of organizing show materials, including packing lists and grocery lists, to enhance efficiency.

Areas of Agreement / Disagreement

Views differ on the necessity and format of outlines, with some participants advocating for their use while others express uncertainty about how to incorporate them without disrupting the flow of the show. No clear consensus emerges on a single best approach.

Contextual Notes

Participants in this thread are primarily new consultants sharing their personal experiences and methods for organizing shows, reflecting a range of comfort levels and strategies.

Who May Find This Useful

New consultants or those looking for ideas on how to manage their presentations during shows may find the shared experiences and strategies helpful.

2crazyboys
2crazyboys
Messages
66
I have only done 4 shows but I still just feel scattered when I'm doing a show. I get distracted, can't seem to think while I'm doing something. I need a set routine.
 
I use index cards to guide me. Every show is different so I don't read from them, just write down topics of discussion in a decent order. Sometimes the show takes it's own turn. I tell the guests that i am using them by saying that I am Pampered not Perfect and I don't want to forget about any of our great products. I am new as well. I have done 6 shows so far. I have found that i am using them less but it is a major comfort to know they are there in case I need them.
 
Hi. I'm new too (7 shows). I did a tele-class & they had a suggestion that worked great for me. I put all the ingrediants in the order that i will be needing them along with the tool that is needed. that way i have everything "lined up". than i figure out a product that i can tie into suggesting hosting a show. i personally have found that while i'm demo-ing the scrappers (which women tend to love) i mention that you can get the entire collection at 1/2 price- "let me explain how, turn to the back page & let me explain the benefits from hosting a show". at the end i mention the business as an opportunity. something to the affect " i've had a lot of fun cooking up a storm with you-if you are at all interested in this; getting paid to have fun-let me know". hope that helps. i find it's getting easier & easier as i go along. hope you do too!
 
I have this one and it helped me TREMENDOUSLY!:D
 

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  • Thread starter
  • #5
That is great! Thanks. I just feel like an idiot. I start to ramble and forget half of what I wanted to say. It all sounds good in my head before the show.
 
I did the same thing as Kristi when I first started, in fact I did it for about the first 2 years and you know what their are times that I still think "I should take an outline with me again." Why? Becasue even after almost 8 years I forget things! I also keep a copy of the recipe with me and I just use a clear protective sheet and then it won't get messy and you can wipe it off easy. I also keep a copy of the catalog cheat sheet with me so that I can tell customers where products are at! I gave up trying to learn the whole catalog! PC changes it around too much! I have WAAAY too many Mommy things to remember and memorizing the catalog just doesn't fit in my brain!
I would definetely make one out that is your very own, because we all do our shows at least a little bit differently! And then it's easy to look down and see what you need to do next and it'll be natural because it's your outline!
Also, one thing I did was bold a few things that I definetely didn't want to forget!
Like PC Story, fll in contact info, thank you, and even intoduce yourself!
It is easier to see and stands out at you, or you could higlight a few key things with a highlighter!:cool: :)
Good luck!;)
 
Last edited:
Thanks for the outline Kristi :)
 
I still use an outline. . .nearly six years into this business.

Just think about how you want your show to go and write down the high points.

I like to have notes on what prep I want to complete before the guests arrive. It makes the evening go much more smoothly.

Occasionally you're standing there and your train of thought runs right off the track. It's nice to glance at a note and remember where you were headed.
 
  • Thread starter
  • #9
How do you look at the outline without interrupting your presentation? I feel like if I stop to look at something I have to stop everything I'm doing and it's obvious that I'm looking at a cheat cheat. Most of my shows have been in pretty close quarters too so everyone can see what I'm looking at.
 
2crazyboys said:
How do you look at the outline without interrupting your presentation? I feel like if I stop to look at something I have to stop everything I'm doing and it's obvious that I'm looking at a cheat cheat. Most of my shows have been in pretty close quarters too so everyone can see what I'm looking at.
Click to expand...

However you do your notes, use BIG TYPE. This allows you to glance down quickly.

I've done my notes on 4x6 cards and now I have them running in a thin strip down the side of the recipe (11x3). But, I did just revise my show (using Julie W's ideas) so had two full sheets with notes. I pulled those out when I needed them and had them sitting on my table.
 
chefjeanine said:
However you do your notes, use BIG TYPE. This allows you to glance down quickly.

I've done my notes on 4x6 cards and now I have them running in a thin strip down the side of the recipe (11x3). But, I did just revise my show (using Julie W's ideas) so had two full sheets with notes. I pulled those out when I needed them and had them sitting on my table.
Click to expand...
Jeanine
I was just reading your post on Show outline. Could you re-peat Julie W's ideas? (If it's not to much trouble) I a new consultant and need all the help and ideas I can get. You can e-mail me privately if you'd like.

Thank you
Linda
[email protected]
 
I developed this back about 6 months into my business and have used this format since. I'm attaching a new consultant recipe from last year just so you can see how it works. I found it was so easy to just print out the pages for the recipe and I have my packing list, grocery list (I cut and paste it into an e-mail to the host), pre-show notes and show notes.

Feel free to embellish the show notes--perhaps you can write what you'd like to say about each product, etc. As I got more comfortable with the products, etc., I wrote less on my outline.

Hope it helps!
 

Attachments

Frequently Asked Questions

What are the key steps to prepare for a Pampered Chef show?

To prepare for a Pampered Chef show, start by organizing your products and tools. Create a checklist of items you'll need, including cooking tools, ingredients, and promotional materials. Set up a timeline for your preparations, including when to send invitations and reminders to guests. Practice your presentation to ensure you can smoothly demonstrate products and engage your audience.

How can I create an engaging atmosphere for my show?

To create an engaging atmosphere, consider the layout of your show space. Arrange seating to encourage interaction and visibility. Use music to set a lively tone and consider having refreshments available. Engage your guests by asking questions, encouraging participation, and sharing personal stories about the products to make the experience more relatable.

What should I do if I feel nervous before my show?

Feeling nervous is common, but there are ways to manage it. Practice your presentation multiple times to build confidence. Visualize a successful show and focus on the positive interactions you will have with guests. Take deep breaths and remind yourself that everyone is there to have fun and learn about the products. Remember, it's okay to be yourself and share your passion for Pampered Chef.

How can I effectively follow up with guests after the show?

Following up with guests is crucial for building relationships and encouraging sales. Send personalized thank-you notes or emails expressing your appreciation for their attendance. Include a recap of the show, highlight any special offers, and provide links to your online store. Consider reaching out a week later to answer any questions they may have or to remind them of the products they showed interest in.

What are some tips for managing time during the show?

Time management is essential for a successful show. Plan your presentation to fit within the allotted time, allowing for product demonstrations and guest interaction. Use a timer to keep track of each segment and practice pacing your speech. If a topic is generating a lot of interest, be flexible but ensure you stay on schedule by gently guiding the conversation back to the main points.

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