Stoneware Show Prep: New vs. Seasoned Options and Essential Items

[ChefJWarren]

I finally have my first show on Sunday!! I signed up in June and have had only catalog shows.

I'm trying to figure out what to take. I know I don't want to take too much. For stoneware - which type do you bring? New/Seasoned/Both?

Any other for sure takes?

 

[ljeffries]

If I am not using stoneware for the recipe, I take the small bar pan - it is not seasoned. If using it for a recipe, my bar pan and round stones are well=seasoned.
Sometimes, if my host has stoneware that is seasoned, I will pull it out.

 

[kspry]

Good luck on your show!

I don't think it matters if it is seasoned, or not.

I am taking the unseasoned round stone with handles to a booth/fair on Saturday, just to show off the new design.
If it WAS seasoned, I'd still take it.

If you can take everything in the new consultant kit, do it.

Some things that I have really been selling, since I got them and can now show them: the stainless mixing bowls and woven selections. The catalog photos just don't do these products justice.

Any cookbooks you have, since they are the guest special this month;
Deep covered baker, since it next month's host special.

 

[Cassie1037]

Good luck on your show!

Some things that I have really been selling, since I got them and can now show them: the stainless mixing bowls and woven selections. The catalog photos just don't do these products justice.

QUOTE]

Can I ask what you are saying to sell these items? Which recipes are you doing also? I am very interested!!!

Good luck at your show as well, take at least something from every collection (if you have it) just so you have a visual reminder to talk about that collection and people enjoy seeing things... even if they have one at home, they want to see yours and tell everyone about it.. lol

 

[kspry]

For the stainless mixing bowls, I stack them up in a tower with the lids on, as a display.

I don't do the traditional talk for my shows - so at some point, I pick up and whack the littlest one, take the lid off, and show the non-skid bottom.
I think I say something lame, like, look at this! The catalog doesn't do it justice!

Same thing with the woven additions -

 

[BethCooks4U]

Have fun at your show!

I take whichever stone is appropriate for the recipe of course and if it happens to be seasoned that's fine but I usually take a less seasoned stone (or a new one if I am not using one with the recipe). The host or a guest will inevitably have a well seasoned one and will happily announce what HERS looks like.

I do agree that you need to carry a woven piece - until they see it they go right past it. I like to carry the round piece because (if I'm not using the round stone) it makes a great tray to display several other products.

Another thing you need to take is something DOTS. When they see those they are much more likely to buy than just by seeing the pic.