Okay, I think those of you who have seen my posts (Or know me) know that I'm just staying active until I get through school (which ends in March - YAY) but I am trying to do 1-2 shows each month.Anyhow, I have also been keeping my finger in the pie and right now I volunteer for the Greater Boston Food Bank - actually at a Dream Home built by Boston Magazine and ticket proceeds go to the Food bank and they let me hand out my Pampered Chef business cards. But here's the thing - NOBODY is interested - I've had a handful of people interested and there must be 100 a day who pass through the home - now I'm only there on Sundays, but I left a drawing box and I'm raffling a free RUFTH trivet. I got 2 entrants all week. Yesterday as I was taking a ticket from a visitor, there were 4 girls at my raffle box. One said "Is anyone going to enter the raffle?" And I heard another say "I don't need any more of that junk" and another said "I know I have a friend who keeps inviting me to those parties and she hasn't taken the hint". I would have said something, but I was helping the visitor who wanted to see the house, and I didn't feel it was appropriate, but I did walk over to them so they could see my logo-wear!Anyhow, I think PC is getting lumped in with other home parties.So I'm wondering if anyone has tried calling it a "Pampered Chef Cooking Demonstration" and if you have, if you've seen any increase in response? It seems like everyone wants to see a Cooking Demonstration, but many people are tired of the jewelry, tupperware, candles thing and I think PC is getting lumped in with them, when we really should be in a totally separate category IMHO.I'm thinking of trying it....I have a bridal show coming up in November and I think I'm going to post a sign to the effect that I offer cooking demonstrations.....Thoughts?
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Discussion Overview
This thread explores the idea of rebranding Pampered Chef events to enhance appeal and engagement. Participants share their experiences and thoughts on how the terminology used when promoting shows might influence public perception and interest.
Discussion Character
- Exploratory
- Opinion-based
- Anecdotal
Main Points Raised
- One participant, identifying as a consultant, mentions that they feel Pampered Chef is being grouped with other home party brands, which may deter potential customers.
- Another participant shares their experience of feeling hesitant to ask about booking shows due to the stigma associated with home shows.
- Several users discuss the idea of using different terminology, such as "cooking demonstration" or "cooking class," to attract more interest.
- One participant notes that they have had success by emphasizing the fun and learning aspects of their events during checkout.
- Another participant mentions that they ask attendees if they enjoyed the event and if they would like to host a gathering for friends.
- One participant highlights the effectiveness of comparing their shows to popular cooking shows on television to engage the audience.
Areas of Agreement / Disagreement
Views differ on the best terminology to use, with some participants favoring "cooking demonstrations" and others preferring "cooking classes." No clear consensus emerges on a single approach.
Contextual Notes
Participants share personal experiences from their own shows and interactions, reflecting a variety of strategies and outcomes in promoting Pampered Chef events.
Who May Find This Useful
Consultants looking for new ways to engage potential customers and improve attendance at their events may find the shared experiences and ideas beneficial.
babywings76
Gold Member
- 7,266
I know what you mean. Sometimes, when I say, "would you like to book a show?" I cringe, because I see their expression and I think it's because of the stigma of "home shows". I too wonder if I were to word it differently, would people think of it differently. At my open house, I had a lot of the different recipes there for them to taste. Well, I was up till 2am prepping the food as much as possible, so that I wouldn't be going too crazy the next morning. Everyone came and I was still getting the recipes assembled and baking things. Everyone was hanging around my island and I was just relaxed and explaining how the recipes all came together. My new love for the DCB came through as I was talking about all the meals I can make with it, and how much I'm loving a lot of these new products I got. They all were oohing and aahhing the food. I think they realized how by attending these things they can get re-inspired to cook. To try new recipes, etc. So I think I'm going to try using those words when I'm talking to people. So maybe on the invitations I should put something on there to catch their attention that it's not just a "typical home show". a side note: At my previous shows, I failed in getting bookings. So I'm wondering exactly what I should say at check-out. I'd love to hear the phrasing that everyone else uses when they are at check-out.
I'd love to hear suggestion too - I'm thinking of focusing on offering a "demonstration" at checkout...
"Would you like to host a demonstration for your friends on how to (fill in the blank here..make Christmas desserts, create beautiful appetizers, create and freeze meals for your family..."
"Would you like to host a demonstration for your friends on how to (fill in the blank here..make Christmas desserts, create beautiful appetizers, create and freeze meals for your family..."
ChefBeckyD
Gold Member
- 20,320
At my shows, I ask them at check out if they had fun, if they learned any new tips, and then ask them if they would be interested in having a few friends over for some fun too? I've already let them know throughout the party all of the benefits and perks of hosting, and that I make it very easy for them to host.
tlag1986
Gold Member
- 1,542
k1tchng0ddess
- 38
In my cluster, we have been calling them "Cooking Classes" and comparing what we do to what happens on The Food Network. All of the chefs are so popular right now and it just clicks with people.
I ask everyone at the start of the show, "Who loves the Food Network?" THen I tell people that I come a lot cheaper than Emeril and am hopefully better on the eyes- LOL! (sorry Emeril, I still love ya'!) Most of the time people get the joke and laugh. It helps me to loosen up at the beginning of shows if I am a little nervous, too.
HTH,
Barbara
I ask everyone at the start of the show, "Who loves the Food Network?" THen I tell people that I come a lot cheaper than Emeril and am hopefully better on the eyes- LOL! (sorry Emeril, I still love ya'!) Most of the time people get the joke and laugh. It helps me to loosen up at the beginning of shows if I am a little nervous, too.
HTH,
Barbara
Frequently Asked Questions
What should I consider when thinking of changing my Pampered Chef business name?
When considering a name change, think about your brand identity, target audience, and how the new name reflects your business values. Ensure the name is memorable, easy to pronounce, and aligns with the products you offer. Additionally, check for existing trademarks to avoid legal issues.
How will changing my business name affect my existing customers?
A name change can create confusion among existing customers, so it's important to communicate clearly about the change. Explain the reasons behind the new name and how it reflects your business's evolution. Consider sending out announcements via email or social media to keep your customers informed.
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