onAverage How Many Guests Do You Have?

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Discussion Overview

This thread explores the experiences of Pampered Chef consultants regarding guest attendance at cooking shows, particularly focusing on the differences observed after relocating from one area to another. Participants share their personal experiences with attendance numbers and the effectiveness of various invitation methods.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, notes a decline in attendance from 10-15+ guests in NJ to 5-8 guests in VA, questioning the impact of location and economy.
  • Another participant shares their experience that when hosts do their own inviting, attendance is around 5-8 guests, but when they handle the invitations, it increases to 10-14 or more.
  • Several users mention the importance of follow-up invitations, with one participant stating that hosts often do not follow up with guests.
  • One participant emphasizes that sending out invites can significantly improve attendance and suggests that hosts should remind guests to come.
  • Another participant describes their detailed process for creating and sending invitations, including personal touches to make them feel less like bulk mail.
  • One consultant mentions getting anywhere from 8-20 guests, indicating variability in attendance but noting good sales recently.
  • Another participant discusses differences in guest behavior between rural and urban areas, suggesting that rural hosts may need different coaching approaches.
  • One participant highlights cultural differences, noting that Northerners may be more direct in inviting guests compared to Southerners, who might be more polite and take longer to create their guest lists.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various invitation methods and the impact of location on attendance. No clear consensus emerges regarding the best approach to increase guest numbers.

Contextual Notes

Participants share personal experiences and observations related to their specific regions, highlighting the influence of local culture and demographics on attendance at cooking shows.

Who May Find This Useful

Consultants looking to understand the dynamics of guest attendance and explore different invitation strategies may find this discussion relevant.

nancycookspc
Gold Member
Messages
417
At your cooking shows.

I have moved over 1yr ago from NJ to VA

NJ very congested and populated, VA where I am is not that populated unless I go towards DC area.

Since moving I have had a hard time getting a good attendance. I do HOST coach. I'd say I normally I have about 5-8 guests....that stinks!
In NJ I would seem to always have 10-15+ guests.

Could it be the economy? Could it be I was spoiled in NJ with being so populated and things and people live closer together? Maybe I am not coaching right(don;t think so, I ve earned TPC in sales 5 yrs in a row in NJ)

I really do not want to resort to mailing out invites unless I have too.

Any input??

Nancy
 
Sorry Nancy - the best advice I can give is to mail out invites, and to use the mini catalog.

When my hosts do their own inviting, I have about 5-8 people. When I do the inviting, I have 10-14 or more....

Every Time! I browsed through my shows just since Jan...and without fail, this is what happens.
 
My hosts invite a good number of guests but never follow up to see if they are coming. Does doing the inviting yourself help this? I'm not even sure I'm convinced that post cards are really the best way to invite or generate excitement anyway. Becky, what is your process for inviting and how do you incorporate the mini catalogs?
 
Yes, sending out the invites usually does make a big difference. I also tell my hosts that it's more comfortable to have more guests given the economy--if someone can't order, it's less noticeable when there are more people there.I also stress with my hosts that their #1 responsibility is to INVITE everyone and REMIND them to come. I coach them to make phone calls to everyone first and then when we mail something it's a reminder, not the initial invitation.
 
ButterflyVioletta said:
My hosts invite a good number of guests but never follow up to see if they are coming. Does doing the inviting yourself help this? I'm not even sure I'm convinced that post cards are really the best way to invite or generate excitement anyway. Becky, what is your process for inviting and how do you incorporate the mini catalogs?


I use the postcards - but only for the show info. I mail them in an envelope, and include the mini catalog with it. I print up labels w/ the show info on them and put that on the postcard, and then in the address area, I put other info - a stamp from Vista, that says "bring a friend and receive a free gift" and labels I've made that say (depending on the type of show) "The Incredible 30 Minute Chicken - You MUST see it to believe it!" or "Don't Miss The Excitement! Real Food in Under 30 Minutes!" etc.....
Then, on the Mini, I put a label that explains how to place their order online if they can't make the show....
All of this goes in an envelope, and I hand-address those, to make it personal. I think if you label it, it looks like bulk mail - and everyone like to get personal mail!
 
ChefBeckyD said:
I use the postcards - but only for the show info. I mail them in an envelope, and include the mini catalog with it. I print up labels w/ the show info on them and put that on the postcard, and then in the address area, I put other info - a stamp from Vista, that says "bring a friend and receive a free gift" and labels I've made that say (depending on the type of show) "The Incredible 30 Minute Chicken - You MUST see it to believe it!" or "Don't Miss The Excitement! Real Food in Under 30 Minutes!" etc.....
Then, on the Mini, I put a label that explains how to place their order online if they can't make the show....
All of this goes in an envelope, and I hand-address those, to make it personal. I think if you label it, it looks like bulk mail - and everyone like to get personal mail!

That's nicely done Becky, I can see how that would be much more compelling than the postcard alone. Thanks for the insight, I will begin incorporating that right away :)
 
  • Thread starter
  • #7
Becky-
Whose return address do you use...your or the hosts?
 
nancycookspc said:
Becky-
Whose return address do you use...your or the hosts?

I use mine - a stamp...but then after my name, I write in the host's name too - so it's says Becky D & Suzie Host. :-)
 
I use the host's return address. This gives him or her the opportunity to follow-up on those invitations that don't make it to the addressee.

I make my own tri-fold invitations. I have a generic one, one for the 30-minute chicken show and can easily create new ones for any occasion. The inside stays in the same format (I would post here but I make on Publisher). It has the host's name, time & location of party, RSVP # (and a deadline to RSVP), the guest specials for the month and -- most important of all -- how to order online on the show.
 
chefjeanine said:
I use the host's return address. This gives him or her the opportunity to follow-up on those invitations that don't make it to the addressee.

I make my own tri-fold invitations. I have a generic one, one for the 30-minute chicken show and can easily create new ones for any occasion. The inside stays in the same format (I would post here but I make on Publisher). It has the host's name, time & location of party, RSVP # (and a deadline to RSVP), the guest specials for the month and -- most important of all -- how to order online on the show.

I also print out a full page invite. I attached my master copy.
 

Attachments

I usually get anywhere from 8-20 guests! I know, not very consistent, but the sales have been great lately...
 
I'm going to attempt to attach a pdf of my invitation.

View attachment invitation example.pdf

If this works, you'll see that I don't use an envelope to mail my invites. I print out labels, fold and secure with a little piece of tape. Works great for me.

As Becky already said, sending the invitations (and I make the reminder calls, too) is the key to increasing show attendance.
 
Nancy: I've been thinking about this a bit and these are my personal observations....

1. There is a difference in the rural v. urban crowd. The rural crowd spends less and is much more practical. Your rural hosts might be as well so promoting the practical part of hostessing might help.
2. There is a difference in the Northern v. Southern crowd. I live outside Raleigh, NC where I have several times been the ONLY person at a party originally from the South. There are a ton of transplants here. This is a vast generalization....Northerners seem to be much more brazen in their approach. "I'll just tell my girl friends they owe me..." or WAY more liberal with the wine and whatnot.
3. Southerners might need to be encouraged to invite more people since they might be more "polite" in their approach. My very southerner neighbor spends WEEKS making her guests list where I could see a northerner simply sending an email to everyone in her address book.
4. Your host coaching might need to be more gentle but firm if your an urban northerner working with a rural southerner. "You don't want to offend your neighbor by not inviting her. Even if you don't see her often she might wonder why all those cars are in front of your house and feel left out." or "Even though Sally's husband lost her job, she might still want to socialize with her friends. I promise I won't pressure her to buy anything."

Good luck....
 
Nancy where in VA are you? There are huge differences in the state. As mentioned in another thread about how far I travel, I do extremely well in the more rural part of the state and am struggling outside of my own front door. Let me know where you are in VA
 
  • Thread starter
  • #15
beepampered said:
Northerners seem to be much more brazen in their approach. "I'll just tell my girl friends they owe me..." or WAY more liberal with the wine and whatnot.
3. Southerners might need to be encouraged to invite more people since they might be more "polite" in their approach. My very southerner neighbor spends WEEKS making her guests list where I could see a northerner simply sending an email to everyone in her address book.
Good luck....

WOW Bee....I think you have hit the nail on the head!
My 1st 6 yrs were in NJ..where I grew up and YES we do tell our potential guests you owe me...you better come over...etc

Hmm...I guess I will have to adapt my way of thinking !

Thanks!
 
  • Thread starter
  • #16
hey on sencond thought are you calling us northerners or implants RudE?:rolleyes:

only joking. he he
 
No, the northerners are not rude to each other but to a southerner it might be considered rude. I think that southerners might require a bit more nudging to get a full guest list. However my NY host the other night only invited 20 people but said it was everyone she knew.
 

Frequently Asked Questions

On average, how many guests do Pampered Chef consultants have at their parties?

On average, Pampered Chef consultants typically have between 5 to 15 guests at their parties. The number can vary based on factors like the type of party, location, and the consultant's network.

What factors can influence the number of guests at a Pampered Chef party?

Several factors can influence guest attendance, including the time and date of the party, the host's personal network, the theme of the party, and how well the event is promoted.

Is it common for Pampered Chef parties to have fewer than 5 guests?

While it's less common, some Pampered Chef parties may have fewer than 5 guests, especially if they are held in a more intimate setting or if the host has a smaller network.

How can I increase the number of guests at my Pampered Chef party?

To increase attendance, consider sending out invitations well in advance, offering incentives for guests to bring friends, and promoting the event on social media. Engaging themes and interactive cooking demonstrations can also attract more guests.

What should I do if I have a low number of guests RSVP for my Pampered Chef party?

If you have a low number of RSVPs, reach out to potential guests personally to encourage them to attend. You can also consider rescheduling the party for a more convenient time or offering a special promotion to entice more attendees.

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