Recipe Selection

[rhonda4554]

I just want to make a suggestion about what recipes to offer to make at kitchen shows...I always try to choose recipes from the current Celebrations shows because I believe that the test kitchens really put a lot of work into creating recipes that are easy to make and show lots of tools. But if I don't do a recipe from the Celebrations, I choose a recipe from the current Season's Best cookbook or one of the cookbooks that are available for customers to purchase. Why? I find that the guests at the shows want the recipe for whatever I am making, so if it is from Celebrations I have a recipe card to give them to take home. If it isn't from Celebrations, I can let them know which cookbook it is in and then they can purchase the cookbook. Doing a recipe from a cookbook also gives me the opportunity to mention the cookbooks, thus hopefully increasing my sales.
OH...and remember when you a choosing recipes to choose ones that show lots of tools, at least $300! You might have to do a little homework, but it is worth it.

 

[MSmith]

When I first started, I was overwhelmed with learning the ropes of this business, presenting kitchen shows, host coaching, etc...on top of that, I was doing a different recipe EVERY time I did a show b/c I didn't control it- the host did- and that really stressed me out.

I finally decided to offer my hosts a choice of 3 "A" recipes and an optional "B" recipe that I have selected for the month. Sometimes, I have a theme...like in January, I selected items from the "It's Good for you" cookbook to tie into New Year's Resolutions to eat better, lose weight, etc.

Anyway, it has made my life easier b/c I can concentrate on selling products instead of making the recipe

I used to include the recipe choices in the host packet, but one of the tapes that I listened to suggested that holding back until a few days before the show is a great strategy to encourage more guests (I'll make 2 recipes if you have 20 guests, or I need to know how many people are definitely coming in order to narrow down options that will feed the crowd, etc.)...Plus, you'll get fresher ingredients if the host does her shopping a day or so before the show rather than a week before!

 

[rhonda4554]

Neat Idea

I love the idea of offering "A" recipes and you pick the "B" recipe. Do you always, always make the "B" recipe or do you only do it if they have a certain number of guests coming? Do you offer the same 3 "A" recipes every month or do you change them monthly? I think you have a great idea here...good job!

 

[MSmith]

"A" recipes are the ones that I present at the show b/c the products demonstrated are higher priced or there's more to show....and I label "B" recipes b/c they're easier to prepare, not many products used or not high $ value....This terminology was used at a cluster meeting one time during our "prepare & share" and I really liked the concept...it has worked well for me.

I make the "B" recipe if the host wants it, it is just an option (most want it). At the show, I have the "B" recipe mostly (or completely prepared) beforehand. I think that you could totally manage it based on # of people coming to the show.

I change the recipe choices usually on a monthly basis and depending on my mood or whether it's a successful show recipe (guest like it, sells a lot of product, fun to do).