I Tried the No Cooking Format Last Night...

[soonerchef]

I tried the Tom Marston, no cooking, format last night...and it went really well. I didn't give out catalogs until the very end, I found that if people were chit-chatting that they were chatting about the products and not about who was having and affair and who won't cut their grass!! The guests were actually writing products down on their write in receipts and only one crossed anything off when we were done. After we were done, the guests and not me, had a 30 minute long conversation about the different products and what to do with them. It was a very fun show and everyone said that they loved the format. I didn't get any bookings but do have 3 recruit leads, one being the host and 5 people said that they would host shows for her as a favor to start her biz...so, we will see.

I highly reccomend this format, it was so laid back and the guests really did do all of the selling!!

 

[strasfamily]

I don't have any of the write in receipts. Can I make copies of the outside order forms to use at my shows? Since they are not 3 part, the guest wouldn't leave with a receipt. Is that OK?

Did you do a potato/cucumber/lime demo then since you weren't cooking?

 

[Cindycooks]

I use the outside order forms at all my shows - or the ones we get off the loop here, I like the way they are nice and colorful and we can personalize them with our info. I print everyone a PP Receipt and give it to my host before the boxes arrive to enclose with their order. This works great for me.

Wow Andrea - what dish did you prepare ahead? How long did your show last? This may even be a good recruiting tool - Ive had a couple people mention before that they would do it if it wasnt for the cooking in front of people.

 

[soonerchef]

I did the Mandarin Pasta Salad and Garlic Pull Apart Bread...I didn't turn out the bread until everyone got there and then wiped the pan clean so that they could see how easy it was.

The show lasted about 1 hr and 15 minutes...not long and I was in and out in 3 hours with set up.

I don't see anything wrong with using OOF, just as long as the guests get receipts in the end.

 

[Ginger428]

GREAT show Andrea...my question is...when & where was the salad placed & served?


Ginger

 

[heat123]

Thanks for the report Andrea. I was contemplating trying this at one of my shows this month (since I want to change things up a bit) I might just try it now and see how it goes!

 

[soonerchef]

I served the salad at the beginning and everyone was eating when we started, almost a backwards show.

 

[Ann F]

Andrea,
If you weren't cooking, what took up the hour +? Inquiring minds want to know.
Thanks.

 

[Ginger428]

OK..Andrea, KEWL!! Sounds like a definate plan. THX

Ginger

 

[PCJKates]

Andrea,

Did you talk through the recipes, ie. what tools you used, use & care, etc. If not, did you demo any tools?

 

[Cindycooks]

Thats my question - I am so used to talking about the tools I am using while I prepare the recipe, that I dont know what I wuold talk about!
I guess you talk about the recipe and what you USED - and sorta follow Toms guide like asking the guests what products they already have, what they like etc? It would take practice but I love the idea! I hate the lull at shows waiting for something to bake - which is why I do alot of stirfrys and things with the crust already prepared ahead.

 

[soonerchef]

I did go over what was in the recipe, especially since they asked. I did not talk about what tools I used except for the SA bowl and server that the salad was in. All I really did was the introductions. I asked everyone to give their name and their favorite product, no repeats...so, when someone said stones that was done and no one else could talk about it. Basically it went like this.Me: Okay your first...
Guest: Hi, I'm Sandi
Me: What is your favorite product?
Guest: Absolutely everything, but since I have to pick just one I will say the Prep Bowls/
Me: What do you like to do with the Prep Bowls?
Guest: (she listed off about 5 things that she does)
Me: Did you know that they were freezer, microwave, dishwasher and oven safe?It really goes on and on and the guests were able to give me some segways to talk about other products...like one said she liked the knives, that gave me the segway to talk about our families of products, i.e. spatulas/scrapers. When someone said something that was a guest special or upcoming special that was my chance to talk about hosting shows. If someone said their fav was a SS kit product, there was my recruiting segway.I hope I have helped, let me know if you have any other questions.

 

[Cindycooks]

Cool! I do my shows alot like that - I have the guests talk about thier favorite product and sprinkle these introductions throughout my demo. I basically let them sell the products and I feel like most of the guests will listen to them and take advice from their friends rather than me! I usually intervene and throw in a few comments just like you. So really, I'll keep doing just like before only no demo.

 

[AJPratt]

Let me make sure I have this right... So you invite guests to sample the salad when they arrive. When they sit down you take out the pull aparts. Then you go through intros and chat? I'm pretty thick headed. Do yuo have a general gudie of what you do? Do you do contests?

 

[AJPratt]

Let me make sure I have this right... So you invite guests to sample the salad when they arrive? When they sit down you take out the pull aparts. Then you go through intros and chat? I'm pretty thick headed, and its Monday. Do you have a general guide of what you do? Do you do contests?

 

[Veevahchef]

Hi Andrea

What were your sales like at this show... were they improved? The same? less? Just curious if you still sell when people aren't seeing the tools in action.

 

[Sk8Mom209]

I am curious about this style show also. I really tend to get caught up in the recipe and not really talking about the products or cross selling. And my recruiting "seeds" have dried up and blown away. So this may be a better option for me.

It obviously works, but it seems like it would really be a sales pitch. Was the format comfortable and conversational? Did the host or guests have any comments on the format not being what they had expected?

 

[soonerchef]

Let me make sure I have this right... So you invite guests to sample the salad when they arrive. When they sit down you take out the pull aparts. Then you go through intros and chat? I'm pretty thick headed. Do yuo have a general gudie of what you do? Do you do contests?

What you stated is pretty much it, thought your PC job couldn't get any easier?? It can!! The only thing I do for prizes is filling out the drawing slip and then depending on how large the crowd is I pick a number, we had 14 at this last show and I picked 3 names, and those are the ones that get to choose from the prize bowl.

 

[soonerchef]

Hi Andrea

What were your sales like at this show... were they improved? The same? less? Just curious if you still sell when people aren't seeing the tools in action.

My sales were good, right now people don't seem to be ordering as much being that it's summer but my average order was still $50, not bad...I did have 4 people not order at all. My summer shows always seem to drop to about an avg order of $35, so I will take the extra $15 per order. Most people don't need to see them in action from what I have found, the referral from their friends seems to be all that is needed.

 

[soonerchef]

I am curious about this style show also. I really tend to get caught up in the recipe and not really talking about the products or cross selling. And my recruiting "seeds" have dried up and blown away. So this may be a better option for me.

It obviously works, but it seems like it would really be a sales pitch. Was the format comfortable and conversational? Did the host or guests have any comments on the format not being what they had expected?

I actually asked the current host and the host that she booked from (it was the previous hosts 3rd show of mine) and they both said that they liked the new format much better. Everyone said that they had a blast and that it was more like catalog shopping with their friends with good food and drinks...gotta like that! I also felt like less of a sales person than before, it was more like I was a facilitator of conversation.

 

[rennea]

I like the ideaWay before I joined PC my girlfriends had shows and there was no cooking at all. Products were spread out for everyone to see and the consultants were great at going over the products and specials. There was a PC recipe done up a head of time. I was confused when I joined that you cooked!!!!! Believe it or not I was. After I joined I got phone calls from people who wanted to have parties and they actually said to me" I hear you cook, why?". More then half my shows, have been no cookin'

 

[AJPratt]

I noticed the tone of the show changed when I started to prepare the recipe. It went from conversational to just silence. Which I guess is good they're paying attention, but I liked the other atmosphere better.

 

[Cindycooks]

Im so gonna try this. My next really big show coming up is a grilling show. All this has been in the works for awhile but I still think I can pull this off. This show is gonna be over 20 people. I have the rubs for grilling the chicken. Her hubby was already gonna do this. And the host is gonna already have a big salad made up for guests to just make a salad and I will slice the chicken into 3 different SA squares. He can be grilling as they arrive. And I can sure do the pullapart bread! This may just work! I can have all the new tools out - especially the bbq stuff and talk about it all. I'm also gonna use the questions that Tom asks. Im excited!

 

[h_simcox]

One question about making the food ahead of time. Do you make it at home and bring it to the host's house or do you make it at the hosts house while setting up the show? If you make it at your house, who pays for the ingredients? This sounds like so much fun I can't wait to try it! Thanks for the clarification!

 

[[email protected]]

One question about making the food ahead of time. Do you make it at home and bring it to the host's house or do you make it at the hosts house while setting up the show? If you make it at your house, who pays for the ingredients? This sounds like so much fun I can't wait to try it! Thanks for the clarification!

I buy the ingredients and make the recipe as much as possible at home and if I have to assemble it, I do it at the show. For example one of my recipe options for this month are the Mango Salsa Sundaes. I make the tortilla shells and the salsa at home and then the rest before the show or after, depending on when the host wants them served. I tell the host, right away since I'm buying the ingredients, I will need a check for the $15 and I still give them the Hospitality Bonus.

 

[pampchefrhondab]

Hi Andrea,

I agree w/everyone else. I'm going to try this one.

Can someone please email me the Mandarian Pasta Salad recipe. I have heard so many people do this recipe, but I can't find it.

Thanks in advance,


Rhonda B.

 

[Ginger428]

Hi Andrea,

I agree w/everyone else. I'm going to try this one.

Can someone please email me the Mandarian Pasta Salad recipe. I have heard so many people do this recipe, but I can't find it.

Thanks in advance,


Rhonda B.

MANDARIN PASTA SALAD

Dressing:
1 teaspoon finely chopped, peeled, fresh gingerroot
1 garlic clove, pressed
1/3 cup rice vinegar
¼ cup orange juice
¼ cup vegetable oil
1 teaspoon sesame oil (optional)
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 teaspoons sugar

Salad:
8 ounces uncooked bow tie pasta
½ cucumber, scored, seeded and sliced
½ cup diced red bell pepper
½ cup coarsely chopped red onion
1 package (6 ounces) baby spinach leaves
1 can (11 ounces) mandarin orange segments, drained
2 cups diced, cooked chicken
½ cup sliced almonds, toasted

1. For dressing, finely chop gingerroot using Food Chopper. In Small Batter Bowl, whisk gingerroot, garlic pressed with Garlic Press, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover, refrigerate until ready to use.

2. For salad, cook pasta according to package directions in Professional (8-qt) Stockpot; drain in large colander and rinse under cold running water. Place pasta in Simple Additions Large Bowl.

3. Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds using The Corer. Slice cucumber using Ultimate Slice & Grate; cut slices in half. Dice bell pepper using Chef’s Knife. Coarsely chop onion using Food Chopper. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve immediately.

Yield: 12 servings

Nutrients per serving: Calories 210, Total Fat 9g, Saturated Fat 1g, Cholesterol 20mg, Carbohydrate 21g, Protein 11g, Sodium 210mg., fiber 2g

 

[soonerchef]

Thanks for posting that Ginger...

 

[Ginger428]

You're welcome Andrea...anytime


Ginger

 

[pampchefrhondab]

Yes, Thank you very much Ginger! I'm going to try making it this weekend to try it out.

Thanks again,

Rhonda B.