Good Problem to Have but Need Advice...

Click For Summary

Discussion Overview

The thread revolves around a participant's upcoming cooking show and the selection of desserts to accompany a potato chowder. Participants share their experiences and suggestions for easy and impressive desserts, discussing various recipes and cookware options.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions their success with over 20 attendees and $200 in sales, seeking dessert suggestions.
  • Another participant suggests a Turtle Fudge Skillet Cake as a comforting dessert to pair with the soup.
  • Several users mention the Rice Cooker Cake as a cheap and easy option, although one participant expresses dissatisfaction with its appearance.
  • One participant shares their experience of baking the skillet cake in front of guests to create a "WOW" factor.
  • Another participant notes that they have successfully made a Pineapple Upside Down Cake in a 10-inch skillet, suggesting adjustments to the batter amount for better results.
  • One participant expresses concern about having enough potato soup for everyone to sample.
  • Several participants discuss the challenges of dessert choices in January due to dietary restrictions.

Areas of Agreement / Disagreement

Views differ on the effectiveness and appeal of the Rice Cooker Cake, with some participants enjoying it while others do not. There is no clear consensus on the best dessert option, as various preferences and experiences are shared.

Contextual Notes

The discussion reflects personal experiences and preferences related to cooking shows and dessert preparation, with a focus on ease of preparation and audience engagement.

Who May Find This Useful

Participants in the consultant community who are looking for dessert ideas and strategies for engaging cooking shows may find this discussion relevant.

etteluap70PC
etteluap70PC
Gold Member
Messages
3,657
OK so it is looking like my only (so far) Jan show is going to be kick but! Over 20 yesses and already over 200 in sales. Now I offer my hosts a yummy desert if they have 200 in outside orders before the show. heres my Q... I am making the potato chowder (anyone have an outline I can borrow?) I don't really want to bring another heavy stone, and it needs to be cheep and easy. My brain is mush as I am getting over a horrible cold (oh please be gone by Saturday!).

So,...... any suggestions?
 
Turtle Fudge Skillet Cake!Comfort dessert to go with the Comfort soup!:DOr do the Rice Cooker Cake - cheap and easy!
 
make it easy and do the micro cake in the rice cooker , and also make the garlic bites in the small saute pan
Not expensive for both Cookware to show I sell alot when they see it goes in the oven ( bookings too ) and the cake is so easy
 
  • Thread starter
  • #4
I was thinking of the skillet cake... it's always a big wow. Would you bake it there? Would you bring a platter too?

I have not had luck with the rice cooker cakes. They look terrible... must be doing something wrong. Tips?

I sound like such a newbie but I am trying to have WOW's without making my job look hard.
 
etteluap70PC said:
I was thinking of the skillet cake... it's always a big wow. Would you bake it there? Would you bring a platter too?

I have not had luck with the rice cooker cakes. They look terrible... must be doing something wrong. Tips?

I sound like such a newbie but I am trying to have WOW's without making my job look hard.
Click to expand...

LOL - I don't like the rice cooker cakes, but other people do, so I suggested it.

I'd bring the cake mixed up, but put it in the oven before people arrive, so they smell it baking....and then pull it out and flip it on a platter in front of them. THAT is the WOW factor with the skillet cakes, IMO.
 
  • Thread starter
  • #6
ChefBeckyD said:
LOL - I don't like the rice cooker cakes, but other people do, so I suggested it.I'd bring the cake mixed up, but put it in the oven before people arrive, so they smell it baking....and then pull it out and flip it on a platter in front of them. THAT is the WOW factor with the skillet cakes, IMO.
Click to expand...
Have you ever done it in the 10"? The 12' is so big and heavy...I am such a whiner today... :P
 
etteluap70PC said:
Have you ever done it in the 10"? The 12' is so big and heavy...



I am such a whiner today... :P
Click to expand...

I didn't do the Turtle Fudge Skillet in the 10", but I did do the Pineapple Upside down cake in the 10" skillet. I didn't have any problem (and it was just a cake-mix recipe too). If you aren't sure, just leave out a cup or so of batter. That'd probably be fine. Now- I was using the SS 10", so I made sure to lube it up well enough :) - and I don't know if the sides are deeper or not compared to the non-stick.
 
etteluap70PC said:
Have you ever done it in the 10"? The 12' is so big and heavy...



I am such a whiner today... :P
Click to expand...

Suck it up, Paulette! :p





And no, I've never tried to make it the 10" - sorry, can't help you there!
 
ChefBeckyD said:
Suck it up, Paulette! :p





And no, I've never tried to make it the 10" - sorry, can't help you there!
Click to expand...


There you go being mean again. :p
 
  • Thread starter
  • #10
LOL Thanks Ladies!

gotta love tough love!
 
I make it in the 10 inch all the time it comes out nice and high , I think the 12 inch ia too thin , I make it home and have it on the platter then just decorate it there . The only problem I have with that kind of dessert is everyon is on a diet in January and no one wants to eat it
 
  • Thread starter
  • #12
So I'm a bit worried I will not have enough even for everyone to sample of the potato soup. Should I make an extra batch here at home and bring it?

The host decided on the chocolate cake, tried to get her to do the pineapple since I have most of the ingredients but oh well....
 

Frequently Asked Questions

What does "Good Problem to Have but Need Advice" mean in direct sales?

"Good Problem to Have but Need Advice" refers to situations where a direct seller experiences unexpected success or growth, leading to challenges that require guidance. This could include managing increased orders, expanding a team, or balancing time effectively.

How can I manage a sudden increase in sales effectively?

To manage a sudden increase in sales, prioritize organization and communication. Use tools like spreadsheets or inventory management software to track orders and stock levels. Consider delegating tasks to team members or seeking assistance from your upline to ensure timely fulfillment and customer satisfaction.

What should I do if my team is growing faster than I can support?

If your team is growing quickly, focus on creating a structured onboarding process. Develop training materials and resources that new team members can access. Schedule regular team meetings to foster communication and support, and consider pairing new recruits with experienced mentors to help them acclimate.

How can I balance my time between selling and team management?

Balancing selling and team management requires effective time management. Set aside specific blocks of time for sales activities and team support. Use tools like calendars and task lists to prioritize your responsibilities. Consider automating certain tasks, such as follow-ups or social media posts, to free up time for direct interactions.

What resources are available for direct sellers facing growth challenges?

Many resources are available for direct sellers, including online training programs, webinars, and community forums. Pampered Chef offers various tools and resources for consultants, such as marketing materials, product training, and access to experienced leaders. Networking with other direct sellers can also provide valuable insights and support.

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