Pampered Business - Restaurants? (A La Rmdave)

[ChefetteDuJour]

I was searching through old posts to search for slimy stoneware problems, and I ran across the fascinating post by Dave ("DCB Took a Bath" Product Tips - 3/9/10 - don't know how to insert link) about doing a show at a commercial restaurant with the waitress doing very naughty things to his DCB!

Dave or others, it hadn't crossed my mind to approach a restaurant for a TPC cooking show.

I was just wondering how the show came about (inside contact? cold call?) and how well it was received. What type of restaurant? What time of day did you have your demo? Did you/would you do it again (assuming of course, that the waitstaff was chained up first ) How were the sales?

Having a food service background (way back when) I'm having a hard time imagining managers letting their staff stop working long enough for a demo and sales pitch? Did the mgrs have any idea (or even care) that you might be looking for recruits among his/her staff? (if you were, but obviously one person was eliminated that round :thumbdown
Thanks!

 

[ChefAndiHV]

I wanted to ask is there a way to go about Pampering a busness? I tried sending out letters to about 20 business for the HWC products in May and not one called to take me up on it. Is there a way to do this? Do you just bring a catalog and desert on day or do you send letters first and hope they call?

 

[pampered1224]

I have several I did and the best way is to get in there and ask in person. Each of the businesses that did take me up on it were mailed a letter. But it got put to the side and forgotten. Walk in and ask someone. Seems to work best in my case.

 

[K_Baker]

Hey John....so did you have alot of interest when you did a pamper your business? Also, I was born in Milwaukee and raised in Brookfield. How are things back home?
Kathy in Michigan here.

 

[Wildfire]

Hi there! I'm glad you found Dave's post about his experience with a TPC cooking show at a restaurant. It definitely sounds like it was an interesting and entertaining event! To answer your questions, there are a few different ways that a TPC consultant could approach a restaurant for a cooking show. Some consultants may have a personal connection to the restaurant owner or manager, while others may make a cold call or simply walk in and introduce themselves. It really depends on the individual consultant's style and comfort level.In terms of the type of restaurant, it really varies. I've seen consultants do shows at casual dining restaurants, upscale establishments, and even fast food chains. The time of day also varies, but typically the show would be scheduled during a slower time for the restaurant, so as not to disrupt their regular service.As for the reception of the show, it really depends on how well the consultant promotes it and how engaged the audience is. Some restaurants may have more receptive customers than others, but it's always a great opportunity to showcase the versatility of our products and potentially gain new customers and recruits.In terms of sales, again, it varies. Some consultants may have great sales at a restaurant show, while others may not have as much success. It really depends on the audience and their interest in our products.As for recruiting among the staff, that's definitely something that consultants should be mindful of and respect the restaurant's policies on. If the manager or owner is open to it, then that's great, but it's important to always be respectful and not pressure the staff in any way.I hope this helps answer your questions! If you have any more, please don't hesitate to ask. Thanks for your interest in TPC!