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This thread centers around participants sharing their experiences and strategies related to the 3-2-1 accountability method for their Pampered Chef businesses. Many express enthusiasm for renewed commitments and the importance of community support in achieving their goals.
No clear consensus emerges, as participants share a variety of personal experiences and strategies without a unified approach or agreement on specific methods.
Participants are sharing personal experiences related to the 3-2-1 method, with many expressing a desire to improve their business practices and engage more with the community.
Consultants looking for motivation and support in their business practices may find the shared experiences and strategies helpful.
She won't have to worry about taking things out of her kitchen, and she could use smaller plastic containers to help with carrying.Bren706 said:I had a show this afternoon. Had approx 7-9 guests in attendance. She had between 250-$300 in outside orders before the show. Commissionable sales are at approx $550, and guest sales were $570 (The past host ordered a set of cookware at 60%). The past host (from Jan.) booked a March show. The host's daughter is still "thinking" about rejoining, after being inactive for 2 years. (Her concerns is that she has most of the kit items, as well as some duplicates, and also she has back problems and is worried about carrying her kit).
raebates said:No contacts last night. Frankly, I just didn't feel like doing anything.
I've sent some things in the mail today. I'm planning to make a few calls this evening.
cookin to the top said:I did a booking blitz for the first time, and got 2 bookings, 3 recruit leads, and 1 order. Holy cow! I NEEDED those bookings this month too.....was feeling like my biz was doing a nose-dive.