Little Vent About Tonight's Show

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Discussion Overview

This thread revolves around a participant's experience with a poorly attended show, where a former Pampered Chef consultant hostess had significantly fewer guests than expected. Participants share their thoughts on the situation, discuss potential causes, and explore ways to prevent similar occurrences in the future.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed frustration over a hostess who initially claimed to have 10 confirmed guests but later reported only 4, leading to a very low turnout.
  • Another participant questioned whether the hostess had been truthful about the guest list and the invitations.
  • Several users mentioned the importance of mailing out invitations and making reminder calls to increase attendance.
  • One participant shared their experience of a similar situation where a past consultant had a large guest list but only a few attendees showed up, yet still managed to have a successful show.
  • Some participants speculated that the hostess's previous experience as a consultant may have led her to underestimate the effort needed to secure attendance.
  • Several users debated whether the show could be classified as a cooking show or a catalog show, with differing opinions on the criteria for classification.
  • One participant noted that even with low attendance, the show could still qualify if enough outside orders were collected.

Areas of Agreement / Disagreement

Views differ on whether the show should be classified as a cooking show or a catalog show, with no clear consensus emerging on the criteria for such classifications. Participants also have varying opinions on the hostess's honesty and the effectiveness of her invitation strategy.

Contextual Notes

The discussion reflects personal experiences and opinions regarding hosting practices and attendance challenges within the Pampered Chef consultant community.

Who May Find This Useful

Consultants who have faced similar challenges with show attendance or are looking for insights on managing hostess expectations may find this discussion relevant.

Yakmama
Messages
199
How can I prevent this in the future?

I had a hostess who used to be a Pampered Chef consultant. She knows how this works. She invited 40 people to her show tonight and assured me there were 10 confirmed guests. When I arrived, she changed to "4 confirmed guests" but she's sure more will come.
Half an hour after the show was supposed to start ONE person came- and she didn't order anything.

I told her it would have to be a "catalog show" so she is going to try to drum up more orders.

How do I avoid a disaster like this in the future? Did I miss something in the coaching?
 
I think she lied to you - did you mail the invites or did she? Did you see the guest list?
 
  • Thread starter
  • #3
I didn't see the list or mail the invites. She did ask me for more invites after her initial pack. She was super nice and super bummed that no one came. She was really beating herself up. I don't think she lied to me- but maybe she didn't say the right things when she invited people or something? I don't know...
 
you can 't change it to a catalog show . no matter how many people she had at her house . just try ti get more outside ouders in .
 
The only thing I can think of for the future is to mail out the invites... sorry this happened.
 
Yes, start mailing invites and offer to make the reminder calls...remind about the website if you have one...
 
I mail all the invites for my hosts. But just realize that sometimes this does happen. I had a past PC consultant who gave me a guest list of over 60 people!! She even told me she called all the confirm but left a lot of messages. She had two people show up! She did end up having a $300 show.
 
I wonder if by being past host, they burned out their family and friends while they were in, and just didn't get the response they expected.
 
chef131doreen said:
you can 't change it to a catalog show . no matter how many people she had at her house . just try ti get more outside ouders in .

Why can't she change it to a Catalog Show? I've never heard of not being able to do that...
 
I would think that if you went to her house, she bought the food, you did a demo of some kind, it should stay a catalog show. She still reserved the night from her schedule and tried. How hard? Who really knows, but don't you think it should remain a cooking show? That way she at least gets $15 for it (if it qualifies). Did she agree to it being a catalog show and forfeiting the $15?
 
if i went to the house did the show, even if it was just for the host and her kids, but she rounded up enough orders to qualify as a show i would count it as a cooking show. you still did a show, just the majority of the orders came as outside orders. as for how to prevent it happening again, i'm sorry i don't have any advice. i'm still trying to figure that out myself. good luck, i hope it qualifies!
 
I missed that part - it would still be a cooking show. She is just collecting outside orders now. She bought food and you did your demo.
 
This sounds like something that happened to me too! The show wasn't just an ordinary cooking show but a "farewell" to the host as she was moving out of state. She invited 40 people, said she had 12 confirmed and only 3 showed up. She was so bummed out and I felt so bad for her! All in all, it still was a decent show.
 
Yes, I would still count it as a cooking show. She bought the ingredients. (I think that's the gist of the $15 extra a cooking show host gets - that it re-imburses her for the food cost.).

But if you believe she DID invite people, then I would count her show as a Cooking Show. JMO
 
My guess is that, as a former consultant, she thought she knew what she was doing, so didn't follow your host coaching. Did she lie to you? Possibly. You said that she said she had 10 confirmed, then changed that to 4 confirmed. That's different than, "I had six people call today and tell me the can't make it." I would also guess that she counted the I'll tries as I'll be theres. Unless something similar happens again, I'd chalk it up to the host and, as, we say here often, bless and release.
 
Last edited:
  • Thread starter
  • #16
I should clarify. When I said I would change it to a catalog show, I didn't mean that I would enter it as a catalog show. I just meant that she would have to rely solely on outside orders. Sorry for the confusion.
I've been hesitant to mail out invites for my hosts because of the cost, but I might have to bite the bullet and just do it. Thanks for the tips!
 

Frequently Asked Questions

What is "Little Vent About Tonight's Show"?

"Little Vent About Tonight's Show" is a platform where Pampered Chef consultants can share their experiences, challenges, and successes from their recent shows. It serves as a supportive community for consultants to vent and seek advice from peers.

How can I participate in "Little Vent About Tonight's Show"?

To participate, simply join the designated online group or forum where consultants gather to discuss their shows. You can share your experiences, ask for feedback, and offer support to others in the community.

What types of topics are commonly discussed in "Little Vent About Tonight's Show"?

Common topics include challenges faced during shows, product demonstrations that went well or poorly, customer interactions, and tips for improving sales techniques. It's also a space for sharing success stories and motivational advice.

Is it okay to vent about negative experiences during my shows?

Yes, venting about negative experiences is a key part of the community. It's important to express frustrations and seek advice, as this can lead to constructive feedback and solutions from fellow consultants who may have faced similar situations.

Can I share positive experiences as well?

Absolutely! Sharing positive experiences is encouraged and helps to uplift the community. Celebrating successes can inspire others and create a supportive environment where everyone can learn and grow.

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