Overcoming Fear: How to Make Phone Calls to Book Shows
Click For Summary
Discussion Overview
This thread explores the challenges and personal experiences related to making phone calls for booking shows as Pampered Chef consultants. Participants share their fears, strategies, and tips for overcoming anxiety associated with phone calls.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant expresses ongoing discomfort with making phone calls after two years in the business.
- Another participant shares that enthusiasm about new products and host specials can help engage potential hosts during calls.
- A consultant describes a personal mantra about the importance of making calls, detailing her approach to initiating conversations with potential hosts.
- Several users mention the struggle with feeling pushy when following up with potential hosts.
- One participant highlights the effectiveness of a specific message for encouraging callbacks from potential hosts.
- Another participant notes the value of setting personal goals to ease the process of making calls.
- Some participants discuss the utility of various resources, such as customer care scripts and CDs, in improving their phone call strategies.
- A participant shares their experience of gradually increasing the number of calls made each day, noting that it becomes easier over time.
- One consultant mentions the challenge of sounding mechanical when using scripts and suggests a more flexible approach to communication.
- Another participant emphasizes the importance of asking for bookings and the necessity of hearing "no" as part of the process.
Areas of Agreement / Disagreement
Views differ on the effectiveness of scripts and the best approach to making calls, with no clear consensus emerging on a single method or strategy.
Contextual Notes
Participants share personal experiences and strategies, reflecting a range of comfort levels with phone calls and booking shows. The discussion includes various resources and tips that may not apply universally.
Who May Find This Useful
This thread may be of interest to Pampered Chef consultants seeking to improve their phone call techniques and overcome anxiety related to booking shows.
lacychef
- 5,691
I would just be very excited about the new catalog with lots of new products, and the great host specials we have the next few months. If you're excited, they'll be excited
Each time you pick up the phone, put a smile on your face, and imagine that each show you book could lead to you making at least $100
Each time you pick up the phone, put a smile on your face, and imagine that each show you book could lead to you making at least $100
Chefgirl2
Gold Member
- 988
I had the same fear...In fact there is a sign behind my computer written in red marker that says: It is not their job to call you. It is your job to call them. My director wrote it when I was bellyaching a few years ago.
Now I say "Hi________ ! This is Elaine Ballard. I am the Pampered Chef Consultant from ________'s show. You wanted me to call today. Is this a good time?"
If they say "Yes." I ask "Do you have your calendar near?" or "I bet your friends were excited when you said you were thinking about a show!" Then I'll try to get her to book a show date that works for both of us. I really try not to book too far out because I think they lose their enthusiasm for having a show. But, there are some types of host that plan months in advance and that is the only way they can do it.
If they say "No." I'll say "When is a better time to call you toaday?" Ususally it's only a few minutes or hours.
On Monday I called a potential host 3 times to book a show. She finally asked me to call her at 11:00 yesterday. When I did she booked for March 28th.
If I feel like it is getting old and I have left several messages on the answering machine then my last message will be "Hey________, this is Elaine with the Pampered Chef calling back again about the show you said you wanted to do. This is the only part that I hate about my job is playing phone tag. I am starting to feel like a stalker. If you don't want to do this it is okay. But, could you call me? Because I am starting to feel bad and I am also worried that someting happened to you. My number is_____.
They almost always call me back apologizing. I let them apologize...they wasted my time and frustrated me! This also works for host coaching.
Now I say "Hi________ ! This is Elaine Ballard. I am the Pampered Chef Consultant from ________'s show. You wanted me to call today. Is this a good time?"
If they say "Yes." I ask "Do you have your calendar near?" or "I bet your friends were excited when you said you were thinking about a show!" Then I'll try to get her to book a show date that works for both of us. I really try not to book too far out because I think they lose their enthusiasm for having a show. But, there are some types of host that plan months in advance and that is the only way they can do it.
If they say "No." I'll say "When is a better time to call you toaday?" Ususally it's only a few minutes or hours.
On Monday I called a potential host 3 times to book a show. She finally asked me to call her at 11:00 yesterday. When I did she booked for March 28th.
If I feel like it is getting old and I have left several messages on the answering machine then my last message will be "Hey________, this is Elaine with the Pampered Chef calling back again about the show you said you wanted to do. This is the only part that I hate about my job is playing phone tag. I am starting to feel like a stalker. If you don't want to do this it is okay. But, could you call me? Because I am starting to feel bad and I am also worried that someting happened to you. My number is_____.
They almost always call me back apologizing. I let them apologize...they wasted my time and frustrated me! This also works for host coaching.
Last edited:
NMmommy
- 253
sillylittlechef
- 492
Kathytnt
- 2,616
mommyhugz1978
Gold Member
- 3,695
spoiledchef
- 386
I've been doing this for almost two years, and I still have a phone fear as well. I've gotten better, but I rarely make cold calls. Now, I'll call my hosts/recruiting/booking leads. But -- I don't really make the customer care, out of the box, etc calls. That's probably what I SHOULD be doing, but I just don't like "bugging" people. I know...we are offering them a service, so it's technically not "bugging", but still....
mommyhugz1978
Gold Member
- 3,695
heat123
Silver Member
- 6,922
I had a serious P P problem and still get nervous when doing them now. But I came to realize that we are offering them a service, one in which not alot of DS companies do, in calling them to check in on how they are enjoying their products after purchase. I have gotten most if not all positive feedback, no rude responses when I call to check in. I offer a recipe in the end and they seem happy I called. I've even gotten reorders because of my CC calls. I swear it does get easier the more you do it and you can start out small and work your way up! I started with 2 calls a day now I am up to 5-6 and it isn't that big of a deal anymore. I have yet to push bookings with my CC calls but calling just to check in seems to be working well for me. Good luck!
Elaine, thank you so much for sharing. I have made several phone calls in the past 2 years but I feel like I'm flying at the seat of my pants. I was hoping if I could get some people to share what they say I could make my own script.
Most of the script the Pampered chef offers are for newbies, so that hasn't been of much help for me. Maybe I just need to get the creative juices flowing.
Most of the script the Pampered chef offers are for newbies, so that hasn't been of much help for me. Maybe I just need to get the creative juices flowing.
heat123
Silver Member
- 6,922
mommyhugz1978
Gold Member
- 3,695
Thought I would share this.
How to Ask for Bookings
By Francine Fortier, Barrie
Thanks Francine for Contributing to Our Power Team
Why Ask for Bookings?
Asking for bookings is the key to having a thriving consistent business…….and with practice, and the right language…it can be easy and rewarding. What follows are some suggestions for both new consultants…and seasoned consultants. Asking is all about ASKING THE RIGHT QUESTIONS. Remember….that hearing NO….is no problem. If you aren’t hearing NO then you are not asking…..and if you are not asking…the answer is always NO.
Just Getting Started
The key to getting lots of bookings at the start of your business is to use the Welcome Book…specifically pages 6-8. The prospect list is NOT a list of people think will host a show….
it is a list of all the people you know….people that you will contact over the next several weeks.
People can help in three ways:
One Host a show
Two, Attend a show
Three Order something from the Catalogue.
It is so important to start with the first…. use the second and third as a fall back. We strongly encourage new consultants to book their own first show (or two) within a week or two of receiving their kit. Call it a GRAND OPENING show…date it…then start on your list.
Ask Them to Date a Show
when talking to people on your list…you first want to offer/ask them to date a show. If the answer is NO or Later or Maybe…then invite them to the show(s) you are hosting. Ask them to come and see what you are doing…that you need a live audience to cook for…and there is NO pressure…just food and fun. If the answer is NO to that…then go to the third and start collecting outside orders.
Get 5 Orders
Five orders will be a show and it will bring you closer to earning your Gold Chef Hat pin and get you started… (This same system can be used for someone re-starting their business). Your goal is to have 6 or more other shows dated in your calendar by the time you have your first show. Make these calls a priority in your first few weeks after ordering your kit. Continue these calls to maintain a consistent show schedule.
How to ask?? Generate Interest…. then ASK
The key to asking (both new and seasoned consultants) is to generate interest first…then ask. If you start with asking….the answer is NO because they don’t know what is involved with having a show….(or attending a show) so the easiest answer is NO.
Take the time to get people excited…….by sharing your excitement.
Start with these questions:
I’ve started something new and I’m really excited about it……I’m doing live cooking shows in people’s homes…..Have you heard about the Pampered Chef? (if no talk about how fun the shows are…how different from a traditional home “party” …If they have been before then let them know there is a new catalogue and great new products)
I’m really excited about getting started…..and one of the things I need to do is organize my first cooking shows. I was wondering if I could explain what is involved with hosting a Pampered Chef show……and then you can better decide if it sounds like something you might want to consider or not……” (talk about how easy and fun it is to have a show….and how people really enjoy attending shows….and how our host package gives tools to help people get great attendance…..including invitations…..then tell them what a host gets in return for letting you come and cook for their friends)
The Secret Key Is:
The key here is first ask if you can explain how having a show works…and the benefits of having a show. Then the person can better decide whether they want to do it and have time to do it.
Seasoned Consultants
The same principles apply: generate interest…then ask and date. Seasoned consultants are usually making calls to “Leads” – people who have said they would like to host in the future, “Maybes” from their Guest Survey Slips, and “Customer Care Calls” for everyone else. Customer Care calls are the best way to add extra shows and increase your show schedule. The key with customer care…..make it about care but then make sure you ask (offer) as show as well.
Customer Care Calls – or “Cold Calls”
After you have inquired about their product you can turn the conversation by saying something like this………(once you get going use some of the questions below too)
“Something you might want to consider for the future is having your friends over for a fun night of cooking and food…….could I take a minute to explain what is involved with hosting a Pampered Chef show and what our hosts benefits are…… and then you can better decide if it sounds like something you might want to do or not……it is a great way to get friends together and add more product to your kitchen……can I tell you a little more about how it works?”
Calling a LEAD or a Maybe…or a NO
Again the key here is generate interest before you ask. Start the conversation by chatting about their products and the show and the food then move into asking more about hosting with questions like these:
“I know you expressed some interest in possibly having a show of your own in the future……can I explain to you how it works?”
If you were to host a show of your own….is there a month that would work better for you? Would something in the Spring work for you?
“We have some incredible new products and specials that are coming up…..can I take a minute to tell you more about what is available to customers and hosts?”
“Are you curious to find out how you can get tons of our products for FREE and at great discounts?”
“I understand you have said no to hosting a show……may I ask, is that NO not now…or no not ever?”
“I would love to come to your house and cook for your friends……can I tell you how it all works and then you can decide if it is something you would like to do or not.”
“Are you concerned about who would come? Can I tell you how I can help you with that….we have great tools to help our hosts think of who to invite…..and we have great ideas on how to invite and get a great turnout. “
How to Ask for Bookings
By Francine Fortier, Barrie
Thanks Francine for Contributing to Our Power Team
Why Ask for Bookings?
Asking for bookings is the key to having a thriving consistent business…….and with practice, and the right language…it can be easy and rewarding. What follows are some suggestions for both new consultants…and seasoned consultants. Asking is all about ASKING THE RIGHT QUESTIONS. Remember….that hearing NO….is no problem. If you aren’t hearing NO then you are not asking…..and if you are not asking…the answer is always NO.
Just Getting Started
The key to getting lots of bookings at the start of your business is to use the Welcome Book…specifically pages 6-8. The prospect list is NOT a list of people think will host a show….
it is a list of all the people you know….people that you will contact over the next several weeks.
People can help in three ways:
One Host a show
Two, Attend a show
Three Order something from the Catalogue.
It is so important to start with the first…. use the second and third as a fall back. We strongly encourage new consultants to book their own first show (or two) within a week or two of receiving their kit. Call it a GRAND OPENING show…date it…then start on your list.
Ask Them to Date a Show
when talking to people on your list…you first want to offer/ask them to date a show. If the answer is NO or Later or Maybe…then invite them to the show(s) you are hosting. Ask them to come and see what you are doing…that you need a live audience to cook for…and there is NO pressure…just food and fun. If the answer is NO to that…then go to the third and start collecting outside orders.
Get 5 Orders
Five orders will be a show and it will bring you closer to earning your Gold Chef Hat pin and get you started… (This same system can be used for someone re-starting their business). Your goal is to have 6 or more other shows dated in your calendar by the time you have your first show. Make these calls a priority in your first few weeks after ordering your kit. Continue these calls to maintain a consistent show schedule.
How to ask?? Generate Interest…. then ASK
The key to asking (both new and seasoned consultants) is to generate interest first…then ask. If you start with asking….the answer is NO because they don’t know what is involved with having a show….(or attending a show) so the easiest answer is NO.
Take the time to get people excited…….by sharing your excitement.
Start with these questions:
I’ve started something new and I’m really excited about it……I’m doing live cooking shows in people’s homes…..Have you heard about the Pampered Chef? (if no talk about how fun the shows are…how different from a traditional home “party” …If they have been before then let them know there is a new catalogue and great new products)
I’m really excited about getting started…..and one of the things I need to do is organize my first cooking shows. I was wondering if I could explain what is involved with hosting a Pampered Chef show……and then you can better decide if it sounds like something you might want to consider or not……” (talk about how easy and fun it is to have a show….and how people really enjoy attending shows….and how our host package gives tools to help people get great attendance…..including invitations…..then tell them what a host gets in return for letting you come and cook for their friends)
The Secret Key Is:
The key here is first ask if you can explain how having a show works…and the benefits of having a show. Then the person can better decide whether they want to do it and have time to do it.
Seasoned Consultants
The same principles apply: generate interest…then ask and date. Seasoned consultants are usually making calls to “Leads” – people who have said they would like to host in the future, “Maybes” from their Guest Survey Slips, and “Customer Care Calls” for everyone else. Customer Care calls are the best way to add extra shows and increase your show schedule. The key with customer care…..make it about care but then make sure you ask (offer) as show as well.
Customer Care Calls – or “Cold Calls”
After you have inquired about their product you can turn the conversation by saying something like this………(once you get going use some of the questions below too)
“Something you might want to consider for the future is having your friends over for a fun night of cooking and food…….could I take a minute to explain what is involved with hosting a Pampered Chef show and what our hosts benefits are…… and then you can better decide if it sounds like something you might want to do or not……it is a great way to get friends together and add more product to your kitchen……can I tell you a little more about how it works?”
Calling a LEAD or a Maybe…or a NO
Again the key here is generate interest before you ask. Start the conversation by chatting about their products and the show and the food then move into asking more about hosting with questions like these:
“I know you expressed some interest in possibly having a show of your own in the future……can I explain to you how it works?”
If you were to host a show of your own….is there a month that would work better for you? Would something in the Spring work for you?
“We have some incredible new products and specials that are coming up…..can I take a minute to tell you more about what is available to customers and hosts?”
“Are you curious to find out how you can get tons of our products for FREE and at great discounts?”
“I understand you have said no to hosting a show……may I ask, is that NO not now…or no not ever?”
“I would love to come to your house and cook for your friends……can I tell you how it all works and then you can decide if it is something you would like to do or not.”
“Are you concerned about who would come? Can I tell you how I can help you with that….we have great tools to help our hosts think of who to invite…..and we have great ideas on how to invite and get a great turnout. “
Frequently Asked Questions
What are some strategies to overcome the fear of making phone calls for booking shows?
One effective strategy is to practice your script beforehand. Role-playing with a friend or family member can help you feel more comfortable. Additionally, remind yourself of the benefits of your product and how it can help others. Setting small, achievable goals for each call can also reduce anxiety.
How can I prepare for a phone call to increase my confidence?
Preparation is key to feeling confident. Start by researching your potential host and their interests. Create a list of talking points and questions to guide the conversation. Having a clear agenda can help you stay focused and reduce nervousness.
What should I say if I encounter objections during the call?
When faced with objections, listen carefully and acknowledge the person's concerns. Respond with empathy and provide information that addresses their objections. For example, if someone is worried about time commitment, explain how easy it is to host a show and how you will assist them throughout the process.
How can I follow up after the initial phone call?
Following up is crucial for maintaining interest. Send a thank-you message or email expressing your appreciation for their time. You can also include additional information about the show or answer any questions they may have. A gentle reminder a few days later can help keep the conversation going.
What mindset shifts can help me feel more comfortable making calls?
Shifting your mindset from viewing calls as a task to seeing them as opportunities can be beneficial. Focus on the positive impact your product can have on others and view each call as a chance to connect. Remind yourself that rejection is a normal part of the process and not a reflection of your worth.
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