floccies
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I observed another consultants show and now have questions about how other consultants do their shows and share some things I found interesting-- This lady has the highest sales in our cluster and makes it into consultant news for sales frequently. She usually has 2 or more shows over $1000 each month.
Things I liked about the show I observed: Does anyone else do any of these things?
There was no discussion or recipe preparation -- it was totally about the products with no idea of what the food was (the microwave chicken-- and a trifle.) When the microwave chicken was brought out and sampled the focus was on the ddb the entire time. The chicken was cubed and made into a chicken ceasar salad (no mention just look and taste at the end). I liked the product focus.
She started by stressing the warranty, then introductions with fav. product (the fav product was then pulled out and described and the guest was asked how they used it/ why they liked it etc). Next, the current guest special, next months host special, then moved from product to product according to the consultant's preference. She she just stops where she is when guests eyes look glazed or at a certain time. I found myself wanting any of the products she mentioned that I did not already have (kitchen spritzer, clock timer, chef's tongs, meat lifters, and a few others . . .). and I thought I "had it all". "How come I don't have that?"
She had everyone use the wish list (thing at the back of the order form) and a highlighter. With each product that she did discuss she started by turning to the catalog page, discussed the product in detail, then ended that products focus by holding up the wish list and describing/pointing to the side/column and location of the item. I really liked this too.
Every guest gets a plastic 3 prong/pocket folder. Front pocket wish list & highlighter, sheet protectors in prongs that contain a inkjet flyer about each of the main collections (cookware, stoneware, knives, SA). The catalog had each page in a sheet protector. Back pocket order form and pen. I like the folder idea and the pages were very easy to turn in the sheet protectors. I want every guest to be given a catalog -- her guests only got a catalog if they asked -- so I'd like some of your opinions on this. I am considering trying the "folder" approach and still giving everyone a catalog. I currently use lapboards and I like them, but don't think they display the information as well as this did.
She did the ice demo in the 8" skillet and the ice cream scoop.
Her door prize was the Season's Best. There were no other drawings or gifts. Her bookings and sales are high and she is a consistent recruiter.(at least 2 per quarter)
What I really want to know from all of you is:
1. Do you use the "wish list" if so, how?
2. Do you demo the recipe? Anyone focus on products w/o recipe mentioned?
3. Effective guest packet arrangements and contents?
4. Anyone put the catalog in sheet protectors? If so, why?
5. What do you do for door prizes? Booking incentives? Extra Host gifts?
6. What "non recipe" demos do you do?
7. What are your top selling products and what do you do/say to sell them?
Things I liked about the show I observed: Does anyone else do any of these things?
There was no discussion or recipe preparation -- it was totally about the products with no idea of what the food was (the microwave chicken-- and a trifle.) When the microwave chicken was brought out and sampled the focus was on the ddb the entire time. The chicken was cubed and made into a chicken ceasar salad (no mention just look and taste at the end). I liked the product focus.
She started by stressing the warranty, then introductions with fav. product (the fav product was then pulled out and described and the guest was asked how they used it/ why they liked it etc). Next, the current guest special, next months host special, then moved from product to product according to the consultant's preference. She she just stops where she is when guests eyes look glazed or at a certain time. I found myself wanting any of the products she mentioned that I did not already have (kitchen spritzer, clock timer, chef's tongs, meat lifters, and a few others . . .). and I thought I "had it all". "How come I don't have that?"
She had everyone use the wish list (thing at the back of the order form) and a highlighter. With each product that she did discuss she started by turning to the catalog page, discussed the product in detail, then ended that products focus by holding up the wish list and describing/pointing to the side/column and location of the item. I really liked this too.
Every guest gets a plastic 3 prong/pocket folder. Front pocket wish list & highlighter, sheet protectors in prongs that contain a inkjet flyer about each of the main collections (cookware, stoneware, knives, SA). The catalog had each page in a sheet protector. Back pocket order form and pen. I like the folder idea and the pages were very easy to turn in the sheet protectors. I want every guest to be given a catalog -- her guests only got a catalog if they asked -- so I'd like some of your opinions on this. I am considering trying the "folder" approach and still giving everyone a catalog. I currently use lapboards and I like them, but don't think they display the information as well as this did.
She did the ice demo in the 8" skillet and the ice cream scoop.
Her door prize was the Season's Best. There were no other drawings or gifts. Her bookings and sales are high and she is a consistent recruiter.(at least 2 per quarter)
What I really want to know from all of you is:
1. Do you use the "wish list" if so, how?
2. Do you demo the recipe? Anyone focus on products w/o recipe mentioned?
3. Effective guest packet arrangements and contents?
4. Anyone put the catalog in sheet protectors? If so, why?
5. What do you do for door prizes? Booking incentives? Extra Host gifts?
6. What "non recipe" demos do you do?
7. What are your top selling products and what do you do/say to sell them?
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