Selling the Dcb & Working With the Economy

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Discussion Overview

This thread explores various strategies for marketing the Deep Covered Baker (DCB) during cooking shows, particularly in the context of current economic conditions. Participants share their experiences with using the DCB in demonstrations, discuss popular recipes, and seek advice on how to effectively promote the product even when not directly using it in their demos.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions having more shows than ever and expresses a desire to market the DCB effectively, even when not using it in their demo.
  • Another participant emphasizes the importance of using the DCB during shows to demonstrate its effectiveness.
  • Several users share their success with specific recipes, such as the 30-minute chicken and chicken fajitas, noting that these dishes have been popular with guests.
  • One participant discusses using tri-fold brochures with recipes to inform hosts and guests about the versatility of the DCB.
  • Another participant shares a personal experience of selling multiple DCBs at a show after demonstrating a popular recipe.
  • Some participants express curiosity about using the DCB for chicken power cooking recipes and discuss its potential advantages over other cookware.

Areas of Agreement / Disagreement

Views differ on the necessity of using the DCB in demonstrations, with some participants advocating for its use while others explore alternative marketing strategies. No clear consensus emerges on the best approach to promote the DCB without using it directly in cooking demos.

Contextual Notes

Participants share personal experiences and insights based on their individual shows and interactions with guests, reflecting a variety of approaches to marketing the DCB in the current economic climate.

Who May Find This Useful

This discussion may be useful for Pampered Chef consultants looking for ideas on how to effectively market the DCB during cooking shows and engage with guests about its uses.

thecougchef
thecougchef
Messages
751
i have more shows than i have ever had in one month coming up for october. i also just received my dcb. i would like to make this a huge seller - as i know it is for alot of consultants. ive been looking through threads and on cc but i havent exactly found what im looking for.

how do you market this at your shows? especially if you arent using it to cook with. thursday night i am making the bread bowl artichoke dip. how do i push something that im not even using in my demo??

what wording do you use to involve the $2/serving dishes??

i want this to be a big month - especially with christmas right around the corner! ;)
 
USE the dcb at your shows...they won't believe it unless they SEE it.
 
I have been doing the 30 mins chicken! It is great for those with little time (My MIL and her friends work in NYC and travel at least 1 hour to get home). They love this!!

I am doing it at my show this weekend (which the host is having it at my home) which is even better!! I don't have to move all my stuff!! I willdo the 30 min chicken and while its cooking, they will do an interactive trifle recipe!!

They can host a show and get it for FREE!
 
the dcb has been hot for all my shows.. people love it..
 
30 minute chicken - its a must at a show - grab a bunch when they are on sale!

Somewhere in files is a bunch of recipes for it as well - print some up and give them to all who purchase one - love the DCB!
 
The chicken fajitas have been a HUGE hit for me.
 
  • Thread starter
  • #7
my host really wants to make the bread bowl dip.
so. should i just make a chicken? and then dive into the bread bowl demo?
then when its done the chicken should be done?
why do i feel helpless all of the sudden?
 
Use these tri-fold brochures with recipes to show your hosts and guests there are many things they can make. ;)

I got these from here some time or another.
 

Attachments

I am doing these tomorrow night at my show. We absolutely loved them!
 
YES! Do the chicken at the start of your show so that they can see it being used (I bring the garlic oil and the spice mix already done, and just put them on the chicken in the DCB and pop in the micro - 5 minutes tops!) - and then give them the handout of the microwave uses. Everyone can figure out how to use it on the oven - but when they see the incredible results you get from the microwave - they will be sold!

I think I sold 2 in 6 months - and then I started doing the 30 Minute Chicken, and started selling 2-3 per show, and booking shows like crazy for others who wanted one!
I Actually bill the 30 Minute Chicken Show as the show you have to see to believe!
 
  • Thread starter
  • #11
ChefBeckyD said:
YES! Do the chicken at the start of your show so that they can see it being used (I bring the garlic oil and the spice mix already done, and just put them on the chicken in the DCB and pop in the micro - 5 minutes tops!) - and then give them the handout of the microwave uses. Everyone can figure out how to use it on the oven - but when they see the incredible results you get from the microwave - they will be sold!
Click to expand...

thats perfect. :thumbup:
thanks everyone! heres to good results....
 
If you buy the (6 pound?) large bag of individually frozen chicken breasts and keep them in the freezer, you can get 2 or 3 of them out of the bag (depending on the size), put them in the DCB (sprinkle both sides with your choice of seasoning -- Pampered Chef of course) and micro cook covered for about 8 minutes. Remove from microwave, turn them over and add a bit more seasoning. Replace lid and cook about 6 more minutes. Let stand covered about 10 minutes.

You get great juicy chicken which is not as messy to show people as the 30 minute chicken and is way easier to cut up and serve. Less fat, too. And if your hostess gets frozen instead of fresh chicken breasts for fajitas, it's nice to know that you are not up the creek. This might just turn into some thoughts on a different twist for the Chicken Power Cooking Show. I can't wait to see those new recipes. :chef:​
 
At my show yesterday I made the fajitas. I sold 3 DCB and only 4 guests at the show. What I thought might be a $200 show turned into a $400 show before I left the show. Use at the show.

Make the Apple Cranberry Cookie Cobbler in the DCB to go along with the bread bowl at your show.
 
tlag1986 said:
Use these tri-fold brochures with recipes to show your hosts and guests there are many things they can make. ;)

I got these from here some time or another.
Click to expand...


That is awesome! I don't know where they originated, but those tri-folds ROCK!

Oh, and a side note...I went to HS in Palatine, IL...people sometimes addressed things wrong and it would say "Palestine, IL". Interesting to know there is actually a town called Palestine, IL. :chef:
 
Thanks for the great suggestions.
 
I haven't looked at the chicken power cooking recipes very closely. Could we use the DCB to microwave enough chicken to make the recipes? The DCB is cheaper than the 12" Skillets. I don't even know if this will work or not, but it is worth a try.
 
tlag1986 said:
I haven't looked at the chicken power cooking recipes very closely. Could we use the DCB to microwave enough chicken to make the recipes? The DCB is cheaper than the 12" Skillets. I don't even know if this will work or not, but it is worth a try.
Click to expand...

Chefruthie and I were just discussing that this afternoon!

I'm going to try it at home first, and see if it will work.
 
I think it should work and make an option for a less expensive item (DCB vs. 12" skillet).
 
tlag1986 said:
I think it should work and make an option for a less expensive item (DCB vs. 12" skillet).
Click to expand...

Yes - just need to work with it and see how long it takes to do 3 lbs of chicken breast.
 

Frequently Asked Questions

How can I effectively sell the DCB (Deep Covered Baker) in a challenging economy?

To effectively sell the DCB in a challenging economy, focus on highlighting its versatility and value. Emphasize how it can replace multiple kitchen tools, saving customers money in the long run. Offer cooking demonstrations to showcase its ease of use and the variety of meals that can be prepared. Additionally, leverage social media to reach a wider audience and share customer testimonials to build trust.

What strategies can I use to overcome objections related to price when selling the DCB?

When faced with price objections, emphasize the quality and durability of the DCB, which makes it a worthwhile investment. Share stories of how it has transformed meal preparation for other customers. Offer flexible payment options or promotions, such as discounts for hosting a party, to make the purchase more appealing. Highlight the long-term savings on meal prep and cleanup as well.

How can I leverage the Pampered Chef community to boost my DCB sales during economic downturns?

Utilize the Pampered Chef community by collaborating with other consultants for joint events or promotions. Share best practices and success stories within the community to inspire each other. Participate in online forums and social media groups to connect with potential customers and provide valuable cooking tips that feature the DCB. This can help build relationships and trust, leading to increased sales.

What are some creative ways to market the DCB that resonate with budget-conscious consumers?

To resonate with budget-conscious consumers, consider creating meal planning guides that showcase how the DCB can help save time and money. Host virtual cooking classes that focus on budget-friendly recipes using the DCB. Share tips on bulk cooking and meal prep, demonstrating how the DCB can help stretch grocery budgets. Use visuals and testimonials to illustrate the value it brings to everyday cooking.

How can I maintain motivation and sales momentum while selling the DCB in a tough economic climate?

To maintain motivation and sales momentum, set realistic goals and celebrate small achievements along the way. Stay connected with your customers and follow up regularly to understand their needs. Keep learning about new recipes and cooking techniques to share with your audience. Additionally, engage with your team for support and encouragement, and participate in training sessions to stay inspired and informed.

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