Show on Friday - and Still No Cookware!

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Discussion Overview

The thread revolves around participants discussing their experiences and strategies regarding cookware availability for an upcoming show. Participants express concerns about not having the necessary cookware on time and share various approaches to managing the situation.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses concern about not receiving their cookware in time for a show, questioning if an 8" sauté pan is sufficient for cooking all the meat.
  • Another participant suggests precooking the meat and bringing a smaller batch for the demonstration as a backup plan.
  • One participant shares their experience of always cooking taco meat ahead of time and using a batter bowl for transport, mentioning the option of a large micro cooker as an alternative.
  • Another participant plans to cook the meat before the guests arrive and asks whether to add cheese beforehand or wait until the demo.
  • One participant notes that Panorama cookware is arriving faster than other orders, sharing their positive experience with a recent order.
  • A participant suggests borrowing cookware from a director as a potential solution.
  • One participant recounts heating meat in a batter bowl and adding cheese during the demo, cautioning about draining excess liquid to avoid mess.
  • Another participant shares their experience of ordering cookware through a show and expresses disappointment about the order status, while also mentioning their director's unavailability.

Areas of Agreement / Disagreement

Views differ on the best approach to handle the lack of cookware, with no clear consensus on a single solution. Participants share various personal experiences and suggestions without a unified agreement.

Contextual Notes

Participants are primarily discussing personal experiences related to cookware availability and preparation strategies for a cooking demonstration, reflecting the challenges faced by consultants in similar situations.

Who May Find This Useful

This discussion may be useful for Pampered Chef consultants facing similar challenges with cookware availability and looking for ideas on how to manage cooking demonstrations effectively.

A
ahammons
Messages
762
I was hoping that my cookware would be here by Friday, but it's not looking good. We're making the taco ring for the show, and all I have is the 8" saute pan - Do you think it's big enough to cook all of the meat in one batch? Probably not, huh? :rolleyes:
 
Is it possible to precook the majority of the meat and just bring 1 8" batch for demo? I am thinking positive that your cookware will be there in time, but it's always good to have the backup plan.Lynda
 
I always cook my taco meat ahead of time & bring it in the batter bowl. Another option would be to use the large micro cooker if you have it, even though it is a lower priced item, it works in a pinch! (and a lot of people use it at home to cook meat in the micro)
 
  • Thread starter
  • #4
Well, I was planning on cooking the meat before the guests got there anyway - maybe I'll just do it before I leave my house, and take it in the batter bowl. When you do it this way, do you go ahead and add the cheese too or wait until you get there to do that?
 
Did you order Panorama cookware. It's coming faster than show orders and supply orders. I ordered my Panorama cookware on Sunday and it came yesterday.
 
Can you borrow something from your director?
 
I heated the meat up in the batter bowl, and then grated & added the cheese as part of the demo.Just make sure that you drain the liquid....it makes quite a mess of an oven if you forget to!
 
  • Thread starter
  • #8
Thanks jennifer! I will probably have to do that tomorrow.

I ordered the cookware from a show my aunt was having (she let me use her host special b/c she didn't want it).... I redeemed some of the points for a grill press, and it's already here! But the show is still showing "received". Bummer! :rolleyes:

Unfortunately, my director is in another state and my hospitality director is about to have a baby any day now (if she hasn't already)... I really don't want to bother her. :)
 

Frequently Asked Questions

What does "Show on Friday - and Still No Cookware!" mean?

This phrase typically refers to a situation where a direct sales consultant or representative has scheduled a product demonstration or cooking show on a Friday, but has not yet received the cookware or products needed for the event. This can create stress for the consultant as they prepare for the show.

What should I do if I haven't received my cookware before the show?

If you find yourself in this situation, it's important to communicate with your direct sales company to check on the status of your order. Additionally, consider reaching out to your guests to explain the situation and reassure them that the show will still be enjoyable, even without the cookware.

Can I still host a successful show without the cookware?

Yes, you can still host a successful show without the cookware. Focus on demonstrating other products, sharing recipes, and engaging with your guests. You can also use visual aids, such as pictures or videos, to showcase the cookware you plan to feature.

What are some alternative activities I can do during the show?

During the show, you can engage guests with cooking tips, recipe sharing, and product demonstrations using other items. You might also consider hosting a Q&A session about the cookware, discussing its benefits and features, or even conducting a virtual tour of the cookware line.

How can I prevent this situation in the future?

To prevent this from happening in the future, always place your orders well in advance of your shows. Keep track of shipping times and follow up with your supplier if you notice any delays. Additionally, consider having a backup plan or alternative products ready for demonstration in case of unexpected issues.

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