No Demos: Can a $2K Pampered Chef Show Succeed?

[nickywsn]

I know this has been discussed on here before, but after talking to a customer last night I am really undecided. She is a past consultant and she said she NEVER did a demo at any of her shows and had several $2000 shows! She said she would just bring a recipe with her and or cook something with the host before hand. Then she would just have a table set up with all her products on it. She said she had so many people begging her not to "torture" them with a demo since so many of her friends had been to several shows over the years. She said this made people comfortable to just come and go as they please. She said she didn't demo not one singe tool, but just answered questions they had. I was wondering what my fellow cheffers thought about this and had anyone tried it or had any success with this type of show?

By the way, she is now a past consultant because she has 3 kids and her DH works overseas and is gone for long periods of time.

 

[jenniferknapp]

Depending on the crowd, sometimes my demo is sort of quietly being done in the kitchen....if guests want to watch and pay attention, they can....and others can chat or whatever! Some hosts have said that they love the flexibility.

 

[DebbieJ]

There have been several threads about this recently.

I have done a couple shows now with the recipe made in advance, then we did intros by everyone saying their name, how they know the host, and their favorite PC product. They couldn't say the Citrus Peeler, QK Knife, or Mini Serving Spatula as everyone loves those and there could be no repeats.

I asked each guest three questions about their favorite--is it easy to use, easy to clean, and would you recommend it to your friends? We also looked at each item in the catalog, which gave me opportunities for cross selling and upselling.

One show was almost $800 and the other was $1000.

But the key to big shows is not demo or no demo, it is ATTENDANCE and OUTSIDE ORDERS so I would focus your host coaching on that. The recipe is SOOOOOOO secondary.

 

[quiverfull7]

I have lots of guests who want to use the products themselves at the demo ... and I encourage that so I think they would be disappointed to not be able to use them... however if they have been to a few shows in a row... I can see that the change would be good... interesting topic!

 

[raebates]

I've had a lot of success with my walk through the catalog approach. I still consider it a demo, though, since I'm talking and explaining things to the crowd. It sounds like she did more of an open house. I've got one scheduled for later this month. I think they work really well for a crowd that (a) is very familiar with PC products and (b) is espcially busy. I know that my open house host felt that it would be easier for her to get her friends to drop by for a few minutes than to commit to an hour or two for a regular party.

 

[pchefkristin]

Well, I had been a faithful demo consultant for the last few years. I went to a training a few weeks back and the consultant did not demo a thing!

I tried it at my last few shows, and LOVE it! I made everything up either ahead of time, or had it all ready to go when the guests arrived. It gave me more time to give my undivided attention and chat at their sides rather than from a demo table.
The recipes that I have been doing that allow me to not really demo anything are the 30 minute chicken and either the pineapple upside down cake in the skillet or the turtle fudge skillet cake. (the latter requires just a few products to demo to chop the chocolate, and melt in micro cooker.)
My bookings have gone up considerably as well. I usually walk away with one or two bookings, and my last show there were just 9 guests with 4 bookings and a recruit lead.

NOt only am I able to hang more with the guests, but also, no dirty dishes to bring home! Yeah!

 

[jenniferknapp]

I love the no dirty dishes idea!! For my weekend shows, this could work!! BUT...during the week I usually go straight form work to the party...and won't have time to make 1-2 recipes, unless I do them when I get to the host's house...

 

[pckelly]

I really am considering this NO demo approach! The more and more I hear about it, I have just got to try it. I do the walk through the catalog, but that is usually after my demo, and my whole talk time is way too long!! I want to get in and out quicker! I have a show on the 14th, and I am going to try this!! Can't wait!!

 

[nickywsn]

I am doing a show for a friend at the end of this month and I'm going to try this out at her show. I can't wait!

 

[srduggan]

Do any of you have a script that you use for the walk throughs? I'm new to PC but my first few shows are with hosts and guests that have been having parties for years. I think the non demo approach might be what they like better at this point in time.

 

[jenniferknapp]

This could also help me to cut down on the amount of products that I bring to shows!!!

 

[raebates]

I posted my outline in this thread:

http://www.chefsuccess.com/showthread.php?t=16925&highlight=walk+through+the+catalog

 

[mommyhugz1978]

I h ave done a no demo show before only becasue I couldnt' get the pizza dough to rise... it was one of my best shows.... I like the demo .. and I also like the know demo thing... depending on the host is what I typically do.. it makes the shows that much more fun becasue guest do not know what to expect from me.

 

[ChefBeckyD]

I recently have booked 2 shows with people who were referred to me - because they wanted to have a PC show, but the consultant they knew does a "no demo" show, and they wanted a demo! So I guess it depends on the host. I know alot of people have great success w/o a demo, but for me, PC is not just a job, it is my hobby also....and part of what I love best about it is doing the demo, and teaching people how to actually make a recipe using tools they might not have thought of using - and using that as a springboard to think of all the other uses they may have for those tools. I think that for me, the demo is one of my strengths - I often have comments from guests about how they always learn something new during my demo, so it's always fun to come to my shows....

When I think about it - that's why The Food Network is so popular - people love to watch a fun informative cooking demo - one that makes them think "Hey, maybe I could do that if I had those tools."

So - although I know there is success w/ the "no demo" type show - I'm committed (for now at least! ) to my Demo Show - I love doing it, and it works for me & my customers.
The great thing about PC is that there is no ONE way to do this business - you can find what works for you and run with it!

 

[etteluap70PC]

My last 2 shows have been mostly no demo and guests have really liked it.

I have brought the recipe allready done (I'm doing all trifles this month) then either finish it off or a small demo. I love to show the UM even If I do not need it. I use an apple with the wavy blade (lot's of oohs and ahhs) then sprinkle with cin&sugar viola..... fat free apple pie! This is always a big hit. I also think I will start doing the garlic pull aparts with my salads. I really need to show off cookware more.

any way....thats my .02$

 

[Chef Ritz]

After I had read about not doing a demo, I was talking to my next host, and she was concerned that her upstairs was not very big, but had lots of room in her basement, but this concerned her that it was so far from the kitchen, so I suggested doing the trifle ahead of time and we could just walk through the catalog she thought that was the best idea she had ever heard of, she didn't know you could do it like that.

 

[jenniferknapp]

I think it definitely depends on the host & audience...

"Same difference" as some hosts prefer a cooking show vs. just a catty!

 

[pamperedlinda]

To Demo or Not to Demo...that is the Question....I have tried it both ways. I really think it depends on your own personality and style and what you are comfortable with. After trying the no-demo a few times I have gone back to doing a demo, It just suits me better. I am always worried about keeping people's interest (I know I went to a few shows before I joined and some of the consultants were really BORING!) For me, I can tell that the guests are more interactive when I actually use the tools and show them a recipe (like Becky said, it's the Food Network thing.....my guests always tell me they think I'm a blonde Rachel Ray!). I pick recipes that show lots of tools and have little or no baking time. I try to have most of the prep done ahead of time and just demo a small portion of the ingredient. I usually have guests who want to try-out something so I have them come help me as well (that really gets them excited). My sales are good both with the demo or no demo so I don't really think that part is important, I think that what's most important is the info you give them and the passion that you show about our products. Just be comfortable and you'll do fine with whatever way you choose.

 

[dianevill]

After Rae posted her outline, I tried her approach at two shows and the hosts and guests LOVE it! What I have decided to do is offer both. I say, "Suzy has opted for me to do a no-demo show tonight. What that means is that I already have the recipe(s) prepared. We will do introductions and then go through the catalog. I won't talk about every product because we'll be here all week, but I'll highlight the new products; however, while going through the catalog, we're going to play the 'Have It/Love It game', which I'll explain in a bit. Now, while Suzy has opted to do a no-demo show, I also do shows that include demos. If you and YOUR friends would like to see our products in action, I'll prepare a recipe at your show. We'll work together to personalize your show to meet your wants and needs."

Like I said, so far the hosts and guests are loving the no-demo, but at one of the shows a guest booked a "demo show" because a lot of her friends are younger and are getting married, and they could use some "help" in the kitchen.

Good luck!

 

[jenniferknapp]

After Rae posted her outline, I tried her approach at two shows and the hosts and guests LOVE it! What I have decided to do is offer both. I say, "Suzy has opted for me to do a no-demo show tonight. What that means is that I already have the recipe(s) prepared. We will do introductions and then go through the catalog. I won't talk about every product because we'll be here all week, but I'll highlight the new products; however, while going through the catalog, we're going to play the 'Have It/Love It game', which I'll explain in a bit. Now, while Suzy has opted to do a no-demo show, I also do shows that include demos. If you and YOUR friends would like to see our products in action, I'll prepare a recipe at your show. We'll work together to personalize your show to meet your wants and needs."

Like I said, so far the hosts and guests are loving the no-demo, but at one of the shows a guest booked a "demo show" because a lot of her friends are younger and are getting married, and they could use some "help" in the kitchen.

Good luck!

That is a great way to put it! I may try a no-demo and then offer both as well!

Does anyone change their invites to reflect a "no demo" show??

 

[etteluap70PC]

I LOVE your wording Diane!!! Hope you don't mind if I "borrow" it?

 

[dianevill]

I LOVE your wording Diane!!! Hope you don't mind if I "borrow" it?

Most certainly! I think people really like the idea that I don't do my shows exactly the same way each time...

Jennifer, I do change my invitations. For e-invitations I just tell the hosts to add a personal note on the e-invite, and for post cards (which I mail), I type a line on the bottom of the label, such as "Food served at the start of show -come hungry" or, "Wear your slippers for Jen's Soup and Slipper Show", or
"Learn how to create an easy yet elegant dessert" or whatever...

 

[ChefBeckyD]

I have tried it both ways. I really think it depends on your own personality and style and what you are comfortable with. After trying the no-demo a few times I have gone back to doing a demo, It just suits me better. I am always worried about keeping people's interest (I know I went to a few shows before I joined and some of the consultants were really BORING!) For me, I can tell that the guests are more interactive when I actually use the tools and show them a recipe (like Becky said, it's the Food Network thing.....my guests always tell me they think I'm a blonde Rachel Ray!). I pick recipes that show lots of tools and have little or no baking time. I try to have most of the prep done ahead of time and just demo a small portion of the ingredient. I usually have guests who want to try-out something so I have them come help me as well (that really gets them excited). My sales are good both with the demo or no demo so I don't really think that part is important, I think that what's most important is the info you give them and the passion that you show about our products. Just be comfortable and you'll do fine with whatever way you choose.

Linda,
you said better what I was trying to say in my post! Sounds like we do the same type of show - I do alot of my prep before hand also, so my demo, although I am usually demoing alot of different tools, really isn't that long - I demoed the Lime-Berry Trifle last night, and the demo part of the show was 15 minutes!

 

[chefbritt]

My recruiter does this. She figures that people come to shows to socialize and catch up with friends, and they don't really want to listen to a demo. So she cooks the recipe ahead of time, and is usually putting the finishing touches on it when they arrive. Then she just answers questions and chats with the guests, nothing formal. She swears by it, and her hosts seem to love it. I think it sort of depends on the host and the crowd though. Some come to socialize and don't want the demo, while others do come for the tips and ideas and would be disappointed if they didn't get any. So I would suggest judging it based on the crowd.

 

[raebates]

I get a lot more requests for my walk-through-the-catalog show. Around here it's seen as something different. Also, it's a little more movable. I can do it in a church basement, community center, rec room, family room, or wherever.

I do offer my hosts a choice: make-a-recipe, walk-through-the-catalog, or open house.

 

[pamperedgirl3]

My recruiter does this. She figures that people come to shows to socialize and catch up with friends, and they don't really want to listen to a demo. So she cooks the recipe ahead of time, and is usually putting the finishing touches on it when they arrive. Then she just answers questions and chats with the guests, nothing formal. She swears by it, and her hosts seem to love it. I think it sort of depends on the host and the crowd though. Some come to socialize and don't want the demo, while others do come for the tips and ideas and would be disappointed if they didn't get any. So I would suggest judging it based on the crowd.

I agree. I'm kind of torn on this idea. I'd love to do it, but I know that a lot of my guests really enjoy the demo. They like hearing tips & seeing how the products are actually used. I've been debating something like the catalog walk-through, but then maybe showing a few of the products with a cucumber or lime or something like that.

 

[gailscookingbiz]

Where is Rae's original outline post : ) ?

 

[DMB75]

I've only done two cooking shows and I demo at both shows. At my first one I had people come up to me and thanked me for making a recipe and said that the last consultant that was here (We are a small 150 people base) never cooked anything at her shows. They liked that I did.

 

[raebates]

Exactly my point. Do what works for you and your host.

 

[klsnyder]

I've only done two cooking shows and I demo at both shows. At my first one I had people come up to me and thanked me for making a recipe and said that the last consultant that was here (We are a small 150 people base) never cooked anything at her shows. They liked that I did.

I had the same thing recently...I did a show for a group that had just been to a show, in the same week with a different consultant....They were all telling me how she did not demo any recipe, or have many products with her..and none of the new products...I got bookings from the 2 people that had attended that other show.