My First Show Was Not Good. as a Matter of Fact, I'm Thinking I

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Discussion Overview

The thread discusses the challenges faced by a participant, Deb, during her first Pampered Chef show, where she encountered criticism from friends regarding product prices. Other participants share their own experiences and offer various suggestions for overcoming initial setbacks in building a business as a Pampered Chef consultant.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares their disappointment with the lack of support from friends during their first show, highlighting negative comments about product prices.
  • Another participant expresses empathy, noting that they also faced difficulties when starting out and suggests hosting a Grand Opening show.
  • Several users mention the importance of seeking support from recruiters and directors for ideas on how to generate leads outside of personal circles.
  • One participant shares a personal experience of successfully promoting their business at a local Curves gym, emphasizing the value of community engagement.
  • Another participant suggests creative ways to find new leads, such as using flyers and engaging with local businesses.
  • Some participants note that relying solely on friends and family may not be the best strategy for building a customer base.

Areas of Agreement / Disagreement

Views differ on the effectiveness of starting within one's social circle versus seeking opportunities outside of it. While some participants advocate for expanding outreach, others acknowledge the challenges of doing so.

Contextual Notes

The discussion reflects the emotional and practical challenges faced by new consultants in the Pampered Chef community, particularly regarding initial shows and the reactions of friends and family.

Who May Find This Useful

New Pampered Chef consultants who are experiencing similar challenges in their early shows may find the shared experiences and suggestions helpful.

I shoulda known, Kay!

really, who ARE these folks talkin' about when they type "the goddess of PC"???
 
No idea, don't care, and this thread is turning into another train wreck I have to keep looking at.
I can see both sides' points, but I don't have a dog in this fight.
 
I have my guess, and I'm sure it's right, but right now I'm really looking for the smiley that says...

"Don't feed the trolls"

It's definitely needed right now!!!
 
didn't we have this "troll talk" elsewhere Janet??? ;)

I am no longer even gonna look here, as I have my guess too and I can't justify adding fuel to a fire only a few are flaming.......going to "work my business" and make some calls!
 
All I can say is tsk, tsk, tsk. What a childish waste of time.

The original poster wanted help and look what happened. :eek:

Someone tried to help, someone gave misinformation, someone corrected it so the new consultant would know what our company expects, and it is reduced to this...
 
Just one additional clarification on the internet ploicy....it is a lot stricter than most realize. I recently made an inquiry to HO about the on-line directory of a small business association I belong to. Even vague references such as 'kitchen consultants' or 'consultants for a well-known company that sells stoneware', etc is a violation. The policy is nada, zilch, no way jose.

Just sharing so those who want to run their business according to the policies (whether we agree with them or not) know.
 
legacypc46 said:
Just one additional clarification on the internet ploicy....it is a lot stricter than most realize. I recently made an inquiry to HO about the on-line directory of a small business association I belong to. Even vague references such as 'kitchen consultants' or 'consultants for a well-known company that sells stoneware', etc is a violation. The policy is nada, zilch, no way jose.

Just sharing so those who want to run their business according to the policies (whether we agree with them or not) know.

WOW! That is much more restrictive than I realized and I read "the rule book" cover to cover. Thanks for the info!

Now, I can understand how people would be likely to know what a "kitchen consultant" is, but what about just "independent consultant"... which, in theory, would lead people to ask for which company. Is that wording allowed? Since you talked with HO directly, what IS allowed... if anything?
 
I specifically asked about alternative wording with no direct reference to the company. No can do.

The rationale has to do with ensuring that cooking shows remain the focus of our business. The concern is internet contacts could cause on-line ordering to take the forefront....and we already know from ebay how easily that could happen.

So, two ways of looking at it: the company is overly strict with us or intentionally protective of us. I'm going for the latter view....even though I think the logic is a little flawed. (I'd rather work my business than get bogged down with policy wrangling.)
 
Christ Follower said:
One thing that has got me several leads and orders is to take out my catalog and set it on the counter when I reach into my purse for my wallet or checkbook. I almost always get a response from it.
This is an excellent idea! I think I'm going to borrow this idea, too!
 

Frequently Asked Questions

My first show was not good. What should I do next?

It's important to remember that not every show will be a success, and that's okay! Take some time to reflect on what went wrong and what you can improve for your next show. Consider reaching out to your guests for feedback and think about ways to make your next event more engaging, such as offering incentives or trying a different format.

I'm thinking I should quit after a bad first show. Is that a good idea?

Before making any decisions, give yourself some time to process your experience. Many successful consultants have faced challenges early on. Instead of quitting, consider seeking support from your upline or fellow consultants. They can provide valuable insights and encouragement to help you improve and grow in your business.

How can I improve my next show after a disappointing first one?

Improvement can come from various angles. Start by analyzing your first show—what worked and what didn’t? Focus on enhancing your presentation skills, product knowledge, and guest interaction. Additionally, consider hosting a themed show or offering exclusive promotions to attract more attendees and create excitement.

Should I change my approach to selling Pampered Chef products?

If your initial approach didn’t yield the results you hoped for, it might be time to reassess your strategy. Experiment with different selling techniques, such as storytelling, demonstrating products in a more engaging way, or personalizing your pitch to better connect with your audience. Adaptability is key in direct sales.

What resources can I use to improve my direct sales skills?

There are numerous resources available to help you enhance your direct sales skills. Consider joining online forums, attending training sessions offered by Pampered Chef, or participating in local workshops. Additionally, reading books on sales techniques and watching webinars can provide you with new strategies and insights to apply in your business.

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