Organize & Enhance Your Product Display: Ideas & Tips

[jrny2001]

There is a at least one guest if not 4 or 5 who want to see something from my TTA that they add on to thier order. It's fairly easy with the bag to take it so I do bring it to each show. I am, however, taking FAR less along with me now. I'm not even bringing everything in the new cons. kit. The photo on the catalog is super for that. I've found that for that first year when I set up a display along with the demo, noone really even realizes that the display is there and it just meant longer set up and take down time. I do ask the host during host coaching is there is a particular piece that she wants to see or any RSVP'd guest has asked about and I'll bring that if she has something. Otherwise, on the awesome advise of many here on Chef Success... I've pared it down considerably and I love it! I couldn't believe how quickly my packing up time was last Saturday when I only had 3 or 4 items that I had not used in the demo to pack up.

Great advice. Thanks!

Now, how do you set up your demo area?

 

[chefpenny99]

I try to remember to ask the host if I need a table or not. If I forget, I just bring one and then see what the house layout is when I get there. I have also used an electric hotplate from time to time depending on the recipe. I've never had any trouble with mine.

 

[raebates]

I always bring along my 2 x 4 table. It's lightweight, and easy for me to take along. This way I'm covered if the host doesn't have a surface that's easy for me to use. Since I'm not actually cooking, my set-up may be different than most.I bring along a few cooling racks to add height and extra surface for display. I always bring the TTA. It goes on one of the cooling racks. Generally I pick a place away from my table for the spices and the cookbooks. I've had several compliments on the set-up.