Not Really Sure Where to Put This...

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Discussion Overview

The thread discusses challenges faced by participants in managing their Pampered Chef shows, particularly regarding host communication and scheduling. Participants share their personal experiences and strategies for handling situations where hosts are unresponsive or when shows need to be rescheduled.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses concern about a July host who has not responded to communication, considering options to manage the situation.
  • Another participant questions the financial implications of offering incentives to hosts, suggesting selling a product instead.
  • One participant shares their frustration with hosts changing show dates and offers a potential solution involving offering credit to the June host.
  • Another participant discusses a plan to have the June host pay a specific price for a product, allowing them to benefit from a discount.
  • One participant shares a positive update about successfully getting the June host to change her show to July, highlighting their personal connection.

Areas of Agreement / Disagreement

Views differ on the best approach to incentivize hosts and manage show schedules, with no clear consensus emerging on a single solution.

Contextual Notes

Participants are sharing personal experiences related to their roles as Pampered Chef consultants, focusing on the dynamics of host relationships and show management.

Who May Find This Useful

Consultants navigating similar challenges with host communication and scheduling may find the shared experiences and strategies relevant.

Chef_2_Four
Chef_2_Four
Messages
948
I have a june show that still hasn't closed. I'm really worried about one of my July hosts I haven't talked to her and she hasn't returned my emails or phone calls. The june host doesn't want the salad spinner so I was thinking maybe asking her if she wanted the rect chillzane selling her mine. It was only used one time. or buying (yes I know out of pocket!) whatever she wanted for June (hopefully not the steak set) so I could enter her show as a July show so that I will have 2 shows. I started June off with 4 shows for July but 2 had to move to August. :( what do you guys think? I have phone calls I need to make tonight so I am hoping I will get another show for July but as a last resort, would you do it?
 
Just for the two sharp products? Hmmm...not sure. I would hate to think you spent out of pocket $$ if the sharp products are something that would cost less than the incentive you're willing to give her. Maybe you should just sell her yours afterall.
 
  • Thread starter
  • #3
well I want to change it to a July show so that I can have my 2 shows for July for the cookware. I have 2 shows scheduled but can't get ahold of one of my hosts.
 
Chef_2_Four said:
The june host doesn't want the salad spinner so I was thinking maybe asking her if she wanted the rect chillzane selling her mine. It was only used one time. or buying (yes I know out of pocket!) whatever she wanted for June (hopefully not the steak set) so I could enter her show as a July show so that I will have 2 shows.
Click to expand...


I have had alot of my June/July host swapping around their dates... REALLY frustrating! I totally know how you're feeling.
What about offering the June host a substitute of FPV credit (out of your pocket I know) for her host special. That way you could put a dollar amount on it, but she's still getting something she can use! What did they pay for the Chillzanne's $20 or so?
 
  • Thread starter
  • #5
I was thinking have her pay the price the June host would pay and then pay the difference. I would get the discount too, I would order under her name so I wouldn't have to pay out so much. I am going to call her in a few minutes.
 
  • Thread starter
  • #6
I talked to my June host and she will change her show to a July show! she isn't even worried about the June stuff!! I love her so much! she is a lady that wesley used to work with, she was his favorite and she treated him like her son!
 

Frequently Asked Questions

What is "Not Really Sure Where to Put This..."?

"Not Really Sure Where to Put This..." is a common phrase used in direct sales, particularly in Pampered Chef, to express uncertainty about how to categorize or share a specific product, idea, or promotion. It often serves as a prompt for discussion or clarification among team members.

How can I effectively use "Not Really Sure Where to Put This..." in my Pampered Chef business?

You can use this phrase to initiate conversations about new products, marketing strategies, or customer feedback that may not fit neatly into existing categories. It encourages open dialogue and brainstorming among your team, helping to foster collaboration and innovative ideas.

Is it okay to share product ideas or promotions that I'm unsure about?

Absolutely! Sharing ideas or promotions that you’re unsure about can lead to valuable insights from your team. It’s a great way to gather feedback and refine your approach, ensuring that you’re making informed decisions moving forward.

How can I encourage my team to share their "Not Really Sure Where to Put This..." thoughts?

Create a supportive environment where team members feel comfortable expressing uncertainty. You can hold regular brainstorming sessions, use team chat platforms, or create a dedicated space in your meetings for sharing these thoughts. Emphasize that all ideas are welcome and can lead to productive discussions.

What should I do if I receive feedback on my "Not Really Sure Where to Put This..." idea?

Take the feedback positively and consider it as an opportunity for growth. Evaluate the suggestions and determine how they can be implemented or adjusted. Engaging with feedback shows that you value your team’s input and are committed to improving your business strategies.

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