Leadership News and Information!

[pamperedposey]

Ok I have to stop for a while. My hubby just said You have been with PC for the last 3 days. Haven't you had enough yet?? Ha, I guess he thought that my mind would stop racing when I got home. It just doesn't work that way.

 

[dianevill]

Cindy,

Thank you so much for taking the time to post the pics. I greatly appreciate it!

 

[pampchefrhondab]

Yes, thank you!!

 

[luvs2cook]

Okay...I've lurked enough. The special "new director" promotion is this...when you promote to director between February 1 and September 1, HO will pay for your New Director Academy registration PLUS give you a travel reimbursement amount up to $250. All New Director Academy training will be at Home Office in Addison, IL.

I think that's awesome!!! I set my Director's goal of April 1, 2008 and going to New Director's training on May 16-17, 2008.

Now that I put this information on Chef Success, I need to do it!!!

 

[chefmeg]

Hey, everyone! I don't have time to read the 18 additional pages on this thread since I logged in last, but I wanted to address a couple of things that I've seen mentioned by page 6.

The metal pans are to appeal to the 60% of consumers who use metal pans. So it's a huge potential market. The large one is the same size as the large bar pan, but weighs half as much. The medium one is 1 pound. They're nice, heavy pans. Colleen and I did notice some scratches in the bottom of one in the product room, where people had cut things, but that's typical of any metal pan.

There are several items not included in the SAT levels: 10" Exec saute pan, Dots dinnerware set, repackaged bakeware (cake pans, springform pan), and SBRC (but that will be in changeover).

I talked to the gentleman in the Product Interactive Room about these pans~people were VERY upset and I even heard one woman say that PC had set us up as liars due to our promotion of Stoneware for years and now we have these.....SO, I asked him to help me understand the important differences between the 2 so that I could feel good selling them. Here is what he said:

There has never been comparable metal cookie sheets on the market, UNTIL NOW! The structure and components make our metal pans comparable to our Stoneware but appeal to 60% of the market that does not purchase Stoneware for whatever reason (weight, dislike not being able to use soap...).

I hope this helps with those folks as concerned as I was about this new product! Also, remember that PC NEVER, EVER gives us a product that they have not really put to the test. I think if you look at the fact that not everyone likes Stoneware confused: ), we will now be able to give them a choice where we couldn't do that before.

 

[cvaccaro]

Does anyone have any idea if the SA place settings are available in white. Not crazy about the dots.
Cathy

 

[luvs2cook]

The SA place settings are only in the dots and not in white. Sorry

 

[chefmeg]

Okay...I've lurked enough. The special "new director" promotion is this...when you promote to director between February 1 and September 1, HO will pay for your New Director Academy registration PLUS give you a travel reimbursement amount up to $250. All New Director Academy training will be at Home Office in Addison, IL.

I think that's awesome!!! I set my Director's goal of April 1, 2008 and going to New Director's training on May 16-17, 2008.

Now that I put this information on Chef Success, I need to do it!!!

THIS IS HUGE!
All of you considering promoting really need to take advantage of this! What a company!

 

[chefann]

Okay...I've lurked enough. The special "new director" promotion is this...when you promote to director between February 1 and September 1, HO will pay for your New Director Academy registration PLUS give you a travel reimbursement amount up to $250. All New Director Academy training will be at Home Office in Addison, IL.

I think that's awesome!!! I set my Director's goal of April 1, 2008 and going to New Director's training on May 16-17, 2008.

Now that I put this information on Chef Success, I need to do it!!!

Actually, ALL New Director Academy sessions are FREE this year! The special promo for promoting that period is that they'll reimburse travel to the Chicago area. The crowd went absolutely nuts over free Director Academy. What a great company!

 

[Cindycooks]

Love the mugs! Thanks so much for posting all these pictures Cindy!

 

[luvs2cook]

Thanks Ann for the update. I couldn't write all the stuff down quick enough!!

 

[debbieskitchenhelper]

Ok, I really want to become a director, and say I make it within a few months, what is New Director Academy training and is there more than one and how do I find out about this??? Can you please help me.
Deb.

 

[chefann]

I know! Information overload, right? (this was directed at Jane)New Dir. Acad. will be held 3/14-15, 5/16-17, 8/22-23, 9/26-27 and 10/24-25.

 

[luvs2cook]

Here's the link to the New Director Academy on the PC website...https://www.pamperedchef.com/repsonly/activities_events/regional_meetings/new_dir_academy.jsp

 

[luvs2cook]

Ann...I was eying May...so, I'm not sure of the other dates...sorry . I believe HO is posting all this information on Consultants corner on Monday.

 

[Christ Follower]

I talked to the gentleman in the Product Interactive Room about these pans~people were VERY upset and I even heard one woman say that PC had set us up as liars due to our promotion of Stoneware for years and now we have these.....SO, I asked him to help me understand the important differences between the 2 so that I could feel good selling them. Here is what he said:

There has never been comparable metal cookie sheets on the market, UNTIL NOW! The structure and components make our metal pans comparable to our Stoneware but appeal to 60% of the market that does not purchase Stoneware for whatever reason (weight, dislike not being able to use soap...).

I hope this helps with those folks as concerned as I was about this new product! Also, remember that PC NEVER, EVER gives us a product that they have not really put to the test. I think if you look at the fact that not everyone likes Stoneware confused: ), we will now be able to give them a choice where we couldn't do that before.

I just know I will be faced with the question "Why should I spend X amount of $'s on this metal one when I can get it for so much cheaper at the store?" How are they different? I think it may be good for those that don't like confused: ) stoneware, but I want to be prepared for the inevitable questions I will be faced with.

 

[missydivine]

I think the metal pans will appeal to our customers. You see them used on all the cooking shows. Some people don't like the stones(I don't know why, but they don't) Look at it as another option, not a replacement.

 

[chefann]

The metal pans are aluminum over steel, so they're layered (kinda like the SS cookware). They also have really nice rolled rims, and wire reinforcements inside the rim, to reduce warping and twisting. They're SOOOOO much nicer than the metal pans that are available at stores, except maybe high-end cooking or restaurant supply stores. And at either of those places, the price would be comparable for comparable quality.

 

[darlinclem]

I just know I will be faced with the question "Why should I spend X amount of $'s on this metal one when I can get it for so much cheaper at the store?" How are they different? I think it may be good for those that don't like confused: ) stoneware, but I want to be prepared for the inevitable questions I will be faced with.

Here is what I was told as part of the description:

aluminum steel so it can be used under the broiler; dishwasher safe; rolled edge with wire rims help prevent warping; 1" deep

They are really good quality and sturdy- for the price they are very reasonable, just think, the $4-6 ones warp after just a few uses (especially if you accidently try to wash them while they are still warm).

 

[finley1991]

I just know I will be faced with the question "Why should I spend X amount of $'s on this metal one when I can get it for so much cheaper at the store?" How are they different? I think it may be good for those that don't like confused: ) stoneware, but I want to be prepared for the inevitable questions I will be faced with.

In your changeover box will be the new selling season DVD... WATCH THIS!!!! It will give you the proper words to use and how to overcome those objections!!!!

 

[peichef]

Are the new metal baking sheets non-stick?? Please.... say yes.

 

[darlinclem]

Are the new metal baking sheets non-stick?? Please.... say yes.

NOPE they are bright and shiny.

 

[pampchefrhondab]

I too think they came out w/the metal pans due to the cooking shows. My guess is they will come out with a silicone baking sheet to go w/them this fall to address the sticking. These are so popular on the cooking shows and Martha Stewart. I've always wondered why Martha doesn't use a cooking stone!

I have a set of baking sheets of this quality. I got them for a shower present when I got married 20 years ago. I still have them and they are the best. We are fortunate to have a company in Fort Wayne that makes quality kitchen products for restaurants. I hope PC is purchasing them from an American company, but I'm guessing they are probably made in China.

 

[KellyTheChef]

And train your recruits, motivate them, and cheer them on despite your day job?

This is not directed solely at you...but to everyone who is getting upset about the recruiting requirements to earn levels...


If your intent is not to become a Director...you can recruit and YOUR DIRECTOR will train and support them. She gets paid to do that. When I first started 4 years ago, my goal was NOT to be a director. That did not stop me from offering the opportunity...and those who decided to become a consultant were trained and supported by my Director and by me when I had the time.

Now that my goal is to become a Director...I will be telling my recruits exactly that! I want EVERYONE to recruit...but if they can't train their recruits (or don't want to) - I will do it! That will help my team to grow WIDE and DEEP.

I know everyone is freaking out about the incentive levels including recruiting. Really...it is our JOB to offer the opportunity to sell, to have a show, or to purchase products. One recruit every 12 months is not asking a whole lot. Pampered Chef has continued to proove year after year that they are working towards our benefit. Trust them!

OK...off my soap box now! Hee hee:chef:

 

[chefjeanine]

If your intent is not to become a Director...you can recruit and YOUR DIRECTOR will train and support them. She gets paid to do that.

I know everyone is freaking out about the incentive levels including recruiting. Really...it is our JOB to offer the opportunity to sell, to have a show, or to purchase products. One recruit every 12 months is not asking a whole lot. Pampered Chef has continued to prove year after year that they are working towards our benefit. Trust them!

Kelly, very well put!

It is Pampered Chef's prerogative to create the hoops that must be jumped through to earn anything they offer.

If you are upset with the recruiting requirement being attached to these incentives (especially level one), I suggest that you write a letter (or email) to home office and let them know how you feel. You can be upset all day on here and it's not going to make a difference but if enough people who feel the same way let their thoughts be known, something may change.

 

[chef_kimmo]

Kelly, very well put!

It is Pampered Chef's prerogative to create the hoops that must be jumped through to earn anything they offer.

If you are upset with the recruiting requirement being attached to these incentives (especially level one), I suggest that you write a letter (or email) to home office and let them know how you feel. You can be upset all day on here and it's not going to make a difference but if enough people who feel the same way let their thoughts be known, something may change.

Very well said. Many people recruit anyway while trying to earn a level which helps them in getting the points. I know some people can sell thousands without recruiting but that is the exception to the norm.

HO listens - let them know.

 

[MissChef]

Sorry I don't have a good close up, but here they are as a place setting...

I love this and I love the mugs! Hmmmm..... I just might have to buy this and tell my hubby "tough" I want it! LOL! (He doesn't like the dots! )

 

[DebbieJ]

This is not directed solely at you...but to everyone who is getting upset about the recruiting requirements to earn levels...


If your intent is not to become a Director...you can recruit and YOUR DIRECTOR will train and support them. She gets paid to do that. When I first started 4 years ago, my goal was NOT to be a director. That did not stop me from offering the opportunity...and those who decided to become a consultant were trained and supported by my Director and by me when I had the time.

Now that my goal is to become a Director...I will be telling my recruits exactly that! I want EVERYONE to recruit...but if they can't train their recruits (or don't want to) - I will do it! That will help my team to grow WIDE and DEEP.

I know everyone is freaking out about the incentive levels including recruiting. Really...it is our JOB to offer the opportunity to sell, to have a show, or to purchase products. One recruit every 12 months is not asking a whole lot. Pampered Chef has continued to proove year after year that they are working towards our benefit. Trust them!

OK...off my soap box now! Hee hee:chef:

ITA!!!! Just because you recruit someone doesn't mean you have to become a director.

 

[RebelChef]

I just might have to buy this and tell my hubby "tough" I want it! LOL! (He doesn't like the dots!)

I tend to agree with your hubby. lol For some reason those dots just remind me of children's dishes. They just don't appeal to me at all which is odd because I usually go for funky.

 

[peichef]

Are the new metal baking sheets non-stick?? Please.... say yes.

I meant to say ... please say no. I confused myself.

I am beyond excited that they are not non-stick!!!