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Pampered Chef: Help needed for first show

  1. Hi all,

    I have read these threads for a couple of weeks and still I am getting nervous about my first show this Sunday. I signed on Feb. 8th. Can the one of you with an outline please respond to this and also where is a good location to do the demo? This first show is at my house since I was going to be the host at first, but then just signed on so my recruiter will be there helping a bit, but most of the show will be done by me.

    We are making the mini quiches and cherry cheese turnovers for a brunch. Any suggestions as to what else if anything I should have out for a Sunday afternoon?

    I just got my kit less than a week ago and I did order business cards, etc, but don't have them in yet. What am I to do without labels, cards, etc? I guess I will have to write in the info. I have heard most of you say that the outside order forms are best then write up a receipt?? Is that right??

    Thank you for any help you can give.

    Michelle Breeding (#473065)
    Independent Kitchen Consultant
    Feb 21, 2006
  2. mrssyvo

    mrssyvo Veteran Member

    Welcome to the family

    Michelle, Welcome to the family. Attached is the outline I use- even now, I use it to help me stay on track. I cut it down to size, and added a few things that work for me.

    Attached Files:

    Feb 21, 2006
  3. Thank you - any more pointers from other consultants

    Thank you so much for the great outline. I would love to see others, just to compare them and compare time, etc. Any other recipe ideas just to have out?

    Michelle Breeding (#473065)
    Independent Kitchen Consultant
    Feb 21, 2006
  4. bbauman07

    bbauman07 Veteran Member Gold Member

    I don't use a show outline anymore. I do take the to print out a few tips I haven't memorized yet but I have found that I was spend hours/days putting together a script I didn't use.
    As far as a outline goes I start by thanking everyone for coming then I thank the host and give her a gift (usually the Season's Best). Then I ask them a question like Who here has a bill they would like to eliminate? Not a husband named bill but a debt? Do you like to buy spend or make money? Those are the 3 ways I can help you. Then I do an on time drawing. I talk about the specials and the benefits of hosting a show. Then I start the recipe. I plant recruiting and booking seeds as I'm talking about my tools. I will say this is the food chopper most of my hosts get this for free and it also comes in the Starter kit. I would also tell you that you can use the food chopper for almost any thing from cooked meats to mulching your yard. Although you would be out in your yard for days. I would also talk about how it easily comes apart for cleaning and has prongs for easily putting it back together. I would also add that our food chopper has been rated #1 for more then one year by Good Housekeeping Mag. I also add a few jokes during the show like when I drop something I said Pampered Chef not perfect chef. Then at the end when the recipe is cooking we may play a game and I would talk about the specials again, and my theme show binder. From there I would talk about payment types and where I will be taking orders.
    Feb 21, 2006
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