Streamline Your Direct Sales Packing with These Tips

[akaskydebil]

Thanks, I just need to vent, ramble on and then kick myself in the rear on the morning. Cannot do it right now as my feet hurt too much. hehe

 

[cincychef]

Does anyone know why they took all the cd's off the supply order? There aren't many trainings online anymore either. I have spent over a week looking for a training on moving your business. It looks like it is no longer available. If anyone can help me I would appreciate.
I remember at one point last year I was able to pull up training from spring launch back in 08. I can't find anything, so if I am looking in the wrong place please point me in the right direction!

 

[cincychef]

How many of you are doing 2 recipes at your shows? The only way I can carry less is that I only do one recipe. That makes a huge difference!!!! I remember talking to some of the top sellers and recruiters and they were saying (this was almost 3 years ago) they did shows with just a hand full of products, 1 trip in the house and they were done in 2 hours start to finish. That got me to thinking. Their sales were amazing so it is not about how much you take with you or how many recipes you do. They recruited numbers I can only dream about because they took LESS and made it look easy. and they were working LESS hard and making MORE money. That is what got me down to taking less. Sometimes it still creeps back up on me, but I really try to just make one quick trip in and out of my hosts house.

 

[Sheila]

Edited to correct the link! One of our Directors let me know that there was a gap at the 24 minute mark. Not sure if I missed a track or loaded one in the wrong place, but it's been corrected on this version: http://www.4shared.com/audio/hZmSHoWD/High_Impact_Host_Coaching_2.htmlIt's in a non-published folder, so if you don't have the link to it, I don't think you'll be able to find it.

 

[ChefBeckyD]

How many of you are doing 2 recipes at your shows? The only way I can carry less is that I only do one recipe. That makes a huge difference!!!! I remember talking to some of the top sellers and recruiters and they were saying (this was almost 3 years ago) they did shows with just a hand full of products, 1 trip in the house and they were done in 2 hours start to finish. That got me to thinking. Their sales were amazing so it is not about how much you take with you or how many recipes you do. They recruited numbers I can only dream about because they took LESS and made it look easy. and they were working LESS hard and making MORE money. That is what got me down to taking less. Sometimes it still creeps back up on me, but I really try to just make one quick trip in and out of my hosts house.

I only demo one recipe - except for the Skinny Dipping show, but that is a collection of 5 minutes recipes. I also don't do Dessert shows. For me, I found that sales, bookings, and recruit leads were better with appetizer or main dish demos. Not sure why, but I think it's just that most of the people at my shows can relate better to needing to get a healthy meal on the table quickly.
A couple weeks ago, I took everything to my show in one bag, and then my paperwork bag, and I STILL had a recruit lead comment on all the "stuff" I had to carry to and from my car! So, if me paring way down still looks like a heavy mess to some people, what did it look like before?

 

[finley1991]

Melissa I would DEFINITELY suggest going to 1 recipe. BUT.. with that, I always do 2... BUT I still don't take a lot because of the recipes I choose to do!!!The choices for my hosts are:-Apple Berry Salsa (served out of the MFP bowl with a outdoor utensil) and Choc Lava Cake (either in DCB or RCP)
- Chicken Fajitas in DCB and Choc Lava Cake in RCP
- Cheeseburger Salad & Choc Lava Cake
- Choc Bliss - Triple Choc Trifle & Lava CakeSo it appears that I'm doing more than I am. I used to take a plate to turn the cake out onto if made in the RCP, but now I use a dinner plate of the hosts... that way I don't have to replate the leftovers when I'm ready to leave. For the CBS, I made the beef in the Micro-cooker not the skillet.I NEVER take cookware or SA with me unless they specifically ask to see it. I talk about it enough and I sell it. My cookware sales are no different if I have it or not.My Choc Bliss show is my biggest hit this summer. It's a super easy demo and I'm done in 20-25 minutes start to finish.

 

[akaskydebil]

Melissa I would DEFINITELY suggest going to 1 recipe. BUT.. with that, I always do 2... BUT I still don't take a lot because of the recipes I choose to do!!!

The choices for my hosts are:

-Apple Berry Salsa (served out of the MFP bowl with a outdoor utensil) and Choc Lava Cake (either in DCB or RCP)
- Chicken Fajitas in DCB and Choc Lava Cake in RCP
- Cheeseburger Salad & Choc Lava Cake
- Choc Bliss - Triple Choc Trifle & Lava Cake

So it appears that I'm doing more than I am. I used to take a plate to turn the cake out onto if made in the RCP, but now I use a dinner plate of the hosts... that way I don't have to replate the leftovers when I'm ready to leave. For the CBS, I made the beef in the Micro-cooker not the skillet.

I NEVER take cookware or SA with me unless they specifically ask to see it. I talk about it enough and I sell it. My cookware sales are no different if I have it or not.

My Choc Bliss show is my biggest hit this summer. It's a super easy demo and I'm done in 20-25 minutes start to finish.

I don't do anything more than you do. I offer:
Chicken Fajitas (and sometimes a pineapple salsa with that in the MFP)
or
3 Cheese Garden Pizza (and then I do a 10min pork tenderloin in DCB)

I never do a demo without using the DCB. The ONLY time is if they do not have a MW and then if it is close enough to me, i will make it ahead of time and still bring it.

Last night I did the fajitas but instead of a salsa, I did Strawberry Bruschetta in the MFP and then put it all in the Cool n Serve. I guess my next "arm" to give up is the CnS and if it wasnt the recruiting tool and upcoming cookware month, I would NEVER EVER carry the 12" skillet. That would eliminate a whole bag but everyone always asks me to see the CnS.

 

[finley1991]

I guess I remember making the SB a few years ago and it being very labor intensive and using a lot of product... I might be confusing it with something else though...

 

[cincychef]

Becky, I think we are long lost twins, almost every post I keep saying "yep that is what I do"
I used to do salsa with the fajitas and now I don't (that was before the MFP) and I found my sales stayed the same or better and I had to "work" alot less at the show.
I never bring the 12" skillet unless I am asked to make a skillet cake. I just bring the 8" saute pan and talk about all of the cookware.
Honestly I try not to use the oven at my shows! I do use the DCB at most shows. Last night I had my host pull hers out and I didn't bring mine. Wow was my crate lighter.
That was another tip at my spring launch with the carry less sell more.
Use the stoneware yours hosts have on hand and leave yours at home!

 

[akaskydebil]

I guess I remember making the SB a few years ago and it being very labor intensive and using a lot of product... I might be confusing it with something else though...

Perhaps it is. I don't think I ever gave it thought. I just was thinking I used the MFP for the berries and could display it all in the CnS Tray.

I do try to cut down on the work as I prep what I can at home (Cut the bread and toast it, thus not having to take the bar pan) and also at home the 2 blocks of cream cheese and confectioners sugar into the small SS bowl & take it to the show. At the show all i do is put the strawberries in the MFP and whip them up and zest the lemon and squeeze half of it into the CC mixture. Mix it up with a Mix N Scraper and call'er done. (Oh I do put it into the dip well of the CnS & the chopped berries in the other well. Surround those two with the cinnamon toasted bread slices.)

In the fall I plan on doing the Rock Road Brownies instead and going to try the Chips, Dips & Sips that Jenni has listed. I did book a Friday night party last night with two younger girls who were most interested in the "Sips" part so I think a quick light 'chips' demo will work just fine!

 

[ChefBeckyD]

Becky, I think we are long lost twins, almost every post I keep saying "yep that is what I do"
I used to do salsa with the fajitas and now I don't (that was before the MFP) and I found my sales stayed the same or better and I had to "work" alot less at the show.
I never bring the 12" skillet unless I am asked to make a skillet cake. I just bring the 8" saute pan and talk about all of the cookware.
Honestly I try not to use the oven at my shows! I do use the DCB at most shows. Last night I had my host pull hers out and I didn't bring mine. Wow was my crate lighter.
That was another tip at my spring launch with the carry less sell more.
Use the stoneware yours hosts have on hand and leave yours at home!

I try not to use the oven either. ESPECIALLY during the summer. I live in West MI, and do a lot of my shows in lakeshore (Lake MI) communities. Many of those houses don't have air conditioning, because there is usually a nice cool breeze except in the very hottest days of the summer. Well, this summer, we've had more of those than I ever remember. If I turned on the oven, in a room full of people, it would be stifling!
This month I have been making chicken in the grill pan, for August bookings, but I do that before guests arrive, and have the pan washed and ready to pass around when guests get there.


And yes - when I go back to using stoneware next month, I think I'm going to use the host's stoneware too. I did that a couple times in June w/ a host's DCB and it was wonderful! Plus, when it belongs to the host it's very easy to get them raving about how awesome it is!

 

[Sheila]

Oops, was answering a question on page 1 again for some reason! (call me crazy)

 

[PamperedK]

I only do one recipe and lately i've been doing a drink as well but that's it. I really don't think it's about what products you bring or how much.

 

[akaskydebil]

See if this will work: http://www.4shared.com/audio/rvWUgFcN/High_Impact_Host_Coaching.html

It's in a non-published folder, so if you don't have the link to it, I don't think you'll be able to find it.

Thanks! Were there other audio's on that cd or just this one? I have a ton of older recordings and many of the older CDs from Conference (like 2006) had all of the recordings no one cd. Is this the case? If so, what other ones were on there?

I love that you can upload/download thru that site. VERY cool!!! =)

 

[Sheila]

One of the other girls brought it to my attention that there's a gap around the 24 minute mark. I re-did it ... not sure if I got the tracks out of order or just skipped a track! But here's the one with ALL the tracks & they are in order! Sorry!!! http://www.4shared.com/audio/hZmSHoWD/High_Impact_Host_Coaching_2.htmlAnd it's the only one I have up right now. There were several people asking for it. I only have 2 here in Texas and they are both ones that Ginger sent to me. Everything else I have is in Japan.

 

[akaskydebil]

Does anyone else know if the recordings from 2007 were all on one CD or on multiple? The audios from 2006 were all put on one disc from the HO. Just wondering b/c I only have 2 recordings from 2007 and I see they are not even listed on CC now.

 

[chefkathy]

I have all the 2007 workshops--they were also put on one audio that had to be ordered from a 3rd party company. Now with the mp3s they aren't doing that anymore.

 

[Sheila]

Debbie, if you are willing to send me copies, I'll upload them so everyone can have them.

 

[chefkathy]

Debbie, if you are willing to send me copies, I'll upload them so everyone can have them.

I have them all in my iTunes and then gave the CD away. I did that with all the PC CDs I had. And I'm not savvy enough to know how to email the file to everyone. And I don't have any blank discs to be able to burn it.

If anyone can walk me though emailing the file, I'd be happy to send it out.

 

[pamperedbecky]

I finally went through and read this thread. I haven't had a show in a while and finally have one tonight. Yay! I'm going to try to pack most stuff into the Market Basket.

What I USED to take to a show: Rolling case packed full (no wonder I'm on my 3rd one!), the big Show to Go tote bag on top of that, my briefcase with laptop and sometimes something extra, like if we're using the Cool & Serve or something. Usually I could make it in one trip. Sometimes two, but I didn't mind. It just seemed like a LOT.

I'm REALLY going to try to pare it down tonight and NOT bring my Rolling Case. I've used that thing ever since they came out however many years ago!! So, this will be WEIRD. I usually do lapboards and I know I can decrease some of the junk if I just do catalogs and order forms. But I like when I have lots of people and they can't be seated at a table, so it's nice when they have something hard to write on. Oh, I just don't know what to do about that. We're not using the DCB and I just don't think I'm going to take it. Usually when we do a recipe in it, I sell them. When I don't, I do talk about the DCB but don't usually sell any at full price at the show. I'll be bringing the Cool & Serve Tray so that won't fit anywhere.

I would LOVE to get out of a host's home between around 9 pm! Even 9:30 pm. I don't do dishes at a host's home (come home and throw them in the DW), so I guess I'll bring a plastic kitchen garbage bag and line the basket with that and put dirty dishes in there.

We'll see how it goes! If anyone has any pointers after making an effort to make some changes like that, let me know! I'm all ears.

I'm just psyched to have a SHOW!!!

 

[pamperedbecky]

Ok, well I fit MOST of the stuff in the dots basket and I broke down and am using the Show to Go Tote for lapboards/catalogs, the Outside Party Plates I said I'd bring (I don't usually offer those up, but oh well), a few cookbooks and MAYBE my laptop and host packets instead of bringing my briefcase. I'm quite pleased!!! Can't wait to see how this works out!!

 

[akaskydebil]

Debbie, if you are willing to send me copies, I'll upload them so everyone can have them.

Not sure how, unless they were on CC at some point but I have some of them that were on the cd (Bookings Galore, Coaching Downline Leaders, Get It Together: Time Mgmt & Organization) but not the rest....Would LOVE LOVE LOVE if anyone else has it that maybe we can get it to Sheila to upload and we can all benefit. I'm willing to send anyone blank CDs if they have any audio's I don't have (including this one).

The CD is named Live Your Dreams, The Pampered Chef, National Conference 2007 and has 12 tracks on it. (I have the case from my AD's collection but the cd was never in the case...)

 

[cincychef]

I usually do lapboards and I know I can decrease some of the junk if I just do catalogs and order forms. But I like when I have lots of people and they can't be seated at a table, so it's nice when they have something hard to write on.

I never did lapboards, so this might not be a good fit for you. I couldn't afford them when I started. I do the 3 tab file folders you can get in a box at Staples. I write things on the front about hosting and selling pampered chef if fun colored marker and I put 1 catalog and order form in each one. If there is a big special I put that in too. I re-use them. Some people take them home but most just hand them back. They are MUCH lighter than lapboards and give them something to write on if needed. Hope that helps.

 

[pamperedbecky]

Thanks! That's something to think about. I cut the spine out of 3 ring binders to make my lapboards. I caught them on a huge sale and got a good deal, so these were nice and cheap! It's the kind with a sleeve in the front/back where I can insert flyers and stuff. And it has the pocket for everything else. I've been using them for years. Folders would work too, although I may not have the time to keep those stocked. The lap boards are nice because if food or drink gets spilled on them, they're easy to wipe off. I may just switch to no lap board or folder and just do the catalogs with order forms in them and see how those go.

 

[richsimpkinsg]

Just reading through thread and what I do: I have one rolling tote, normally take 2 DCB (one for recipe, one for chocolate lava cake - make cake ready to pop into micro before show starts).I have been good at everything in my rolling tote. I take the picnic basket to show (recruit part) along with the Mother's day tote to show what the luggage will look like. In the picnic tote, I also have all the gifts for the party. Then I have my dots tote that has my calendar, host packets, calculator, pens, biz stuff. That I put where I am doing my full service check out. tote on shoulder, picnic basket on arm, rolling tote. I am in the home in one trip, out of home in one trip. In august, I am only taking one DCB and the grill pan/press. DANG IT the GPP is the same weight as the one DCB I am dropping. My dessert in August will all be grilled pound cake with ice cream and berries. DCB for the main dish. I can't just do one recipe though. ALWAYS have to have dessert SO, They can grill the pound cake, cut it in cubes, serve ice cream, and pour berries or sauce over their dessert while I do my recruiting part of party.

 

[BethCooks4U]

So for the grilled pound cake you just get a ready made one and slice it (thickish?) and then butter? In the pan and grill with the press? A minute or two? Then whatever berries are on sale and whatever sauce you bring? Do I have that right? This sounds perfect for a show I'm doing.

 

[richsimpkinsg]

So for the grilled pound cake you just get a ready made one and slice it (thickish?) and then butter? In the pan and grill with the press? A minute or two? Then whatever berries are on sale and whatever sauce you bring? Do I have that right? This sounds perfect for a show I'm doing.

I am not a fan of Sara Lee but that was all I could find....will be tricky to find a pound cake not using HCFS unless it is homemade...
Heat grill/pan press 5 min on med
baste each side with melted butter
Grill with press about 3 minutesChanges I will make from last night since I am 'practicing'. Make the slices thinner. Melt butter and add a tad of the orange canola oil for flavor. Serve with ICE CREAM instead of whipped cream since the cake is nice and hot..ooo...and serve with berries (I prefer frozen berries heated up than fresh berries as fresh berries freeze on ice cream..personal preference again!)So I shall practice again today!

 

[chefkathy]

So I shall practice again today!

Oh, and all that taste testing after practicing is such a pain, huh? LOL!

 

[Chef Kearns]

In the meeting planner for July (I think) there was a Grill Pan recipe from Michael Reeves. We did it at our July meeting after conference. He grilled Sara Lee pond cake basted with melted butter, oh, but first grilled pineapple slices and basted them with the Spicy Pineapple Rm sauce. Toasted coconut on the small bar pan. Assembly was the warm pound cake, grilled pineapple, toasted coconut then a drizzle of the Coconut Lime dessert sauce. OMG! Oral orgasm! That stuff was SO freaking good! That will be the dessert option for my August shows. Savory choice is chicken fajitas. I'm only doing one or the other.I don't think we pressed the pound cake. It didn't squish your cake?

 

[pamperedbecky]

I thought I'd post how things went with packing less on my show this past Friday night. It felt awesome!!! The only thing I forgot since I didn't bring my regular briefcase was the door prize drawing slips. I just used the order forms instead.I majorly cut down what I brought and it was so nice not to lug the rolling case and show to go tote and TTA in the TTA tote AND my briefcase. However, I STILL found I took too much! I used the big show to go tote and the market basket. And that's it! I put my lapboards/catalogs/host packets and my laptop in one of the pockets. That's huge for me because I would usually cram that rolling case FULL. I for some reason felt the need to bring a bunch of grill tools. Didn't need 'em. Nobody even bought any. We did pizzas on the grill and if it wouldn't have been that kind of show where they each made their own (took a while for them to assemble, grill them up, then eat) I would have been out of there WAY earlier. I still got out of there at my "normal" time. But, it was a ok-sized group- I think about 10, so it took a while to take orders. Especially because they had to finish eating first. The up side was I just washed my dishes there which I don't usually do since I was waiting for them to eat and figure out their orders. So, I figure if it was a regular recipe that would have been done quicker, I would have been out of there way sooner. I'm excited to do this again on Thursday when I do that EASY tomato basil spaghetti in the DCB and maybe grilled poundcake with pineapple.Next time I WILL NOT bring extra stuff like grill tools or summer "stuff." I'm still weaning myself away from this. I still like to bring SOME cookbooks like 29 Min to Dinner or the Weekday Dinners Done cards because I figure EVERYONE can use those. And especially with the cookware on special for hosts, I want to hype up the one-skillet meals. So, when I do those above recipes, I'm really sticking with what I really need. It was SO much easier to pack up. Next time I need to remember a kitchen garbage bag to just line my market basket with and put dirty dishes in there. Or just throw them in the garbage bag and carry that out to the car.We'll see how it goes Thursday!!Oh and sales were ok. Nothing great because people had small orders. I don't think that had anything to do with my new system of bringing less, though. She did end up getting over $500 with some outside orders, so I was happy for her to at least get the extra free. One potential booking.