Is this the secret to successful Pampered Chef shows?

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Discussion Overview

The thread explores various approaches to conducting Pampered Chef shows, particularly focusing on the effectiveness of shorter, less cooking-intensive demonstrations. Participants share personal experiences and strategies related to show formats, audience engagement, and time management.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares how a colleague successfully booked shows by tightening her schedule and creating urgency, resulting in higher sales and more bookings.
  • Another participant mentions conducting a show with minimal cooking, achieving nearly $800 in sales and receiving positive feedback on the quick format.
  • Several users express interest in transitioning to a similar format, noting the potential time savings and ease of setup.
  • One participant reflects on their discomfort with less cooking, emphasizing their enjoyment of demonstrating products and engaging with guests.
  • Another participant discusses balancing host preferences for cooking demonstrations while also offering express show options that minimize mess and maximize guest engagement.
  • One participant notes the challenge of transitioning from traditional cooking demos to shorter formats, expressing concerns about audience interaction and personal comfort.

Areas of Agreement / Disagreement

Views differ on the effectiveness and comfort level of shorter shows versus traditional cooking demonstrations. Some participants express enthusiasm for the new format, while others remain hesitant or unsure about making the switch.

Contextual Notes

Participants come from various backgrounds and experiences, with some balancing full-time jobs and family responsibilities alongside their consulting work. The discussion reflects a range of personal preferences regarding show formats and audience engagement strategies.

Who May Find This Useful

Consultants looking to optimize their show formats and improve time management may find the shared experiences and insights relevant to their own practices.

I bumped that thread, too. I have a couple of questions:

1) Would you mind going into a little more detail about what you say for bookings or whatever your commercial is? I don't expect you to do everything for me, but I think if I keep along the same integrity, I can make this work for me, too.

2) What kinds of things do you have noted in your catalog?

3) Everyone gets a kit with a catalog in it?

Does anyone ask about the order form?
 
AJPratt said:
I bumped that thread, too. I have a couple of questions:

1) Would you mind going into a little more detail about what you say for bookings or whatever your commercial is? I don't expect you to do everything for me, but I think if I keep along the same integrity, I can make this work for me, too.

2) What kinds of things do you have noted in your catalog?

3) Everyone gets a kit with a catalog in it?

Does anyone ask about the order form?


1) The guest asks, "What do I get for scheduling a fun night with my friends?"

I answer very enthusiastically, "I'm so glad you asked!(That part I do waaaay over the top, then wait for the inevitable laugh.) What you get is the easiest party you've ever hosted. Think about it. When you invite people over, you have to decide what you're going to feed them. No problem. I'll bring the food. You also have to decide how to entertain them. Tada! I'm the entertainment! Seriously, you get a kit with everything you need for a great party. Plus, once I've set up, I'll do everything I can to help you get ready. I prefer not to clean toilets or empty litter boxes, but other than that, I'm yours. End of commercial. Didn't __________ do a great job helping with the commercial?" [Applause]

2) Without getting the catalog out, I know I have the following notes:

Food chopper: I'm told we give away almost as many of these as we sell. Anyone want to guess why? [Field answers, most of them wrong.] It's one of the items that most of our hosts choose as part of their free products.

Pizza cutter: I have a friend who says this was short-changed when they named it the Pizza Cutter. She has twins. From the time they began eating table food, she's used it to cut everything--waffles, sandwiches, spaghetti. If it can be cut, she uses the Pizza Cutter.

Whenever there's an idea that strikes my fancy, I put a sticky note in the catalog. It stays there until I've got the idea set in my wee little brain, or until I decide that enough people know it that I can move on to something else.

3) Yes, everyone gets a kit. Since I'm walking them through the catalog, the kit includes a catalog. In order from front to back, it has:

3 x 5 card with my contact info
Door prize drawing slip (my own creation)
Current guest special on half sheet
Half sheet of colored paper for wish list/note paper
Catalog
Why Book a Show Tonight? flier


I don't usually get asked about the order form. When I see people looking through the kit, I say, "You may notice that there's no order form. That's because it's not time to shop yet. I promise I'll give you a chance to order once we're done with the fun stuff."

Every once in a while I'll get a guest who needs to leave early. I had that guest an order form but let everyone know that it's only because I feel sorry for him or her, since he/she will miss out on some of the fun.
 
Neat kit idea!!

I have really been trying to figure out ways to shorten shows, but not shortchange the shows. These are great ideas!! Thanks Rae!!
 
You're welcome. Most of my ideas are stolen, er, recylced or adapted from ones I get here.
 
Hi! Just checked back in. THANK YOU for all of that. I will be trying it out FOR SURE!!!
 

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