How Can I Streamline My Business for Efficiency?

[AZPampered Chef]

I was wondering if anyone had tips that they've picked up to help streamline their business. I am still in my first 30 days, and feel like I'm working a lot harder than I have to. For example, putting paperwork together. I did buy a filing cabinet and that has helped, but I don't seem to have enough outside order forms or monthly special flyers or whatever ready when I need them.

Also, when I'm getting ready for a show I'm so worried about leaving a PC product behind because I acually use all of my demo stuff quite regularly (I LOVE PAMPERED CHEF PRODUCTS! That's why I decided to be a consultant.) My director has 2 sets of everything--1 for her kitchen, 1 set she keeps in her car. I can't do that yet.

Sooo, what has helped you save time and energy? People here really seem to have their acts together!

 

[ChefBeckyD]

I was wondering if anyone had tips that they've picked up to help streamline their business. I am still in my first 30 days, and feel like I'm working a lot harder than I have to. For example, putting paperwork together. I did buy a filing cabinet and that has helped, but I don't seem to have enough outside order forms or monthly special flyers or whatever ready when I need them.

Also, when I'm getting ready for a show I'm so worried about leaving a PC product behind because I acually use all of my demo stuff quite regularly (I LOVE PAMPERED CHEF PRODUCTS! That's why I decided to be a consultant.) My director has 2 sets of everything--1 for her kitchen, 1 set she keeps in her car. I can't do that yet.

Sooo, what has helped you save time and energy? People here really seem to have their acts together!

Always keep all your tools that you use for shows in a Tool-Turn-About, and invest in a TTA Case from Supply Order - then all you have to do is zip it up and go for shows!

Oh- and ALWAYS check your dishwasher for strays!

Make a list of EVERY product you need for the demo, and check them off as you pack them in your kit.

 

[chefann]

I work FT, and some of the following tips have helped me maintain the little sanity I have left:

* Make host packs in bunches. I do 10-15 at a time. They have generic OOFs in them. Then all I have to do is add the specials. And I can grab host packs on my way out the door to a show or craft fair.
* Do the same recipe all month. That will help you pack the tools you need because you'll know them off the top of your head.
* When you have some extra $, get a few duplicate tools. Not everything, but the ones that always seem to be in the dishwasher at home when you need them for a show.
* Have a schedule. Tell your family (and yourself) that, "This is the night I make host packs and label catalogs." (Which are both good activities for while you're watching TV.)

I know that I'm forgetting some.

 

[raebates]

I generally set one day aside each month for my paperwork. It's usually right around the month end/beginning. I print out plenty of the monthly specials. I make sure I have a good supply of all of the paperwork I put in my guest kits.

I make several host kits. I figure 2 kitchen shows and 1 catalog show booking for each show I do, so if I have 6 shows scheduled, I make sure I start the month with host kits for 12 kitchen shows, 6 catalog shows, and at least 2 bridal showers. That means if I have 4 kitchen show kits on hand, I need to make 8 to be ready.

I also tend to do a supply check at that time. As I realize I need things, I put them into a supply order dated for the first of the next month. It's easy to miss that I'm low on some things, though. (Recently ran out of PP receipts. Not good. Well, I ran out because I had lots of outside orders/catalog show orders, so that was good.)

Change-over time (September & March) I usually plan for 2 days because of all of the new catalogs, new order forms, etc.

 

[DebbieJ]

Some things that have already been said but bear repeating:
--make bunches of host packets all at once
--do the same recipe each month

I started doing that this season and prepping for shows has been SOOOOO much easier!

 

[pamperedgirl3]

Like Becky, I make a list of the products I'll need for a recipe. I do this on a 5x8 index card & put the recipe name at the top. Then I only have to write it down once (or change it a little at season change if new products can be used). That helps a lot with packing.

I also always run the dishwasher the night before a show or the day of a show. That way my tools are clean & I have an empty dishwasher to come home & put my dirty show tools in.

I haven't been as great at the paperwork side. I moved my office from upstairs to downstairs in Jan & just haven't quite gotten the hang of it yet. But I do try to make several host packets at one time. I also try to replenish my guest packets the day or two after a show so I don't have to scramble around the day of a show trying to get my paperwork together.