Success and Struggles at My Pampered Chef Show: A Reflection

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Discussion Overview

This thread reflects on participants' experiences with hosting Pampered Chef shows, particularly focusing on the challenges and outcomes of larger gatherings. Several users share their thoughts on bookings and crowd management during these events.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, noted that despite a large turnout of over 20 guests, they did not secure any bookings, which was disappointing given past experiences with smaller shows.
  • Another participant mentioned that they often find bookings to be less successful with larger groups, suggesting follow-up calls as a potential strategy.
  • Several users expressed similar sentiments about struggling with bookings at larger shows, with one stating they had better success with smaller gatherings.
  • One participant shared a creative approach involving boxes with items inside to encourage bookings, describing it as effective.
  • Another participant discussed using a planner to highlight available dates for bookings, emphasizing the importance of being proactive in securing dates.
  • Some participants highlighted the difficulty of maintaining crowd control during larger shows, suggesting that guests tend to engage more with each other than with the presentation.
  • One user mentioned that they had success with morning-after calls, which made guests feel appreciated and could lead to bookings.

Areas of Agreement / Disagreement

Views differ on the effectiveness of large shows for securing bookings. While some participants find it challenging, others share strategies that have worked for them, indicating no clear consensus on the best approach.

Contextual Notes

Participants shared personal experiences and strategies related to hosting shows, with a focus on the dynamics of larger groups and the impact on bookings.

Who May Find This Useful

Consultants looking for insights on managing larger shows and exploring different strategies for securing bookings may find this discussion relevant.

hoosierchef
hoosierchef
Messages
926
Well....I've been back home now for about an hour. Trying to relax.

The show went well I suppose. The hostess had over 20 people show up. :eek: What an awesome turn-out. She just moved into her new house, so I know that helped. ;) You'd think that I would have a ton of bookings.....NO! NOT ONE!! I asked.....and asked......everyone who came through to check out. I got one maybe. Her sister, but she doesn't want to have one anytime soon.

These people seemed to really love Pampered Chef. I had two or three newbies who had never been to a show before. The Trifle was Delicious!! A huge hit.

I just don't know what I did wrong. Crowd control was horrible. It's difficult to talk over 20+ people. I forgot to mention ALOT.....I guess because I was stumbling over trying to keep things going. I don't know.

When I left, she had around $515 in sales, with several more outside orders to come. I figure she'll probably close around $650.00 - $700.

I just still am at a loss about bookings though. I've had shows with 4 people and two of them booked...... :(
 
I am not sure why this happens, but my bookings are not usually as good with a group that large.

Just make sure you follow up in a couple of weeks with Customer Care Calls. Maybe someone will be interested in a show at that time.

Lisa
 
I would call them all BEFORE you close the show. The choas is a great reason to call. Let them know that "since it was so crazy last night I just wanted to make sure I have your order right. Did you hear all the benefits of hosting a show? Even 5-6 average orders can be counted as a catalog show and you can get that beautiful trifle bowl for less than $16! If you want more free than a cooking show is the way to go!".

They think you are being nice checking their order, and you have a second chance at getting bookings. Also ask them if they know anyone who would be interested in having a show and you could get bookings that way too!
 
i have had more bookings at smaller shows. my largest was 15 guests, it was a 900 show. got no bookings no leads nothing!! oh well! we do what we can!! we just try, try and try again!! keep your chin up that is what i am doing!! :D
 
My bookings alway suck at big shows too.
 
hoosierchef said:
Well....I've been back home now for about an hour. Trying to relax.

The show went well I suppose. The hostess had over 20 people show up. :eek: What an awesome turn-out. She just moved into her new house, so I know that helped. ;) You'd think that I would have a ton of bookings.....NO! NOT ONE!! I asked.....and asked......everyone who came through to check out. I got one maybe. Her sister, but she doesn't want to have one anytime soon.

These people seemed to really love Pampered Chef. I had two or three newbies who had never been to a show before. The Trifle was Delicious!! A huge hit.

I just don't know what I did wrong. Crowd control was horrible. It's difficult to talk over 20+ people. I forgot to mention ALOT.....I guess because I was stumbling over trying to keep things going. I don't know.

When I left, she had around $515 in sales, with several more outside orders to come. I figure she'll probably close around $650.00 - $700.

I just still am at a loss about bookings though. I've had shows with 4 people and two of them booked...... :(
Click to expand...



Oh my goodness let me hook you up ona great CD.. it's called booking stragies from the pros... I listned to it about four times each time bringing something differnt to the table. One thing that I do at my show is I do something with three boxes ...... I bought little chinese boxes with poka dots on them at Michael's craft store. I cut out photos of such item as a Batter Bowl, mix n chop, and a microfiber towle. I put a date on each of the boxes that I wanted to book, placed them on a table where all the guest could see them... let them ask all they wanted abou them... but I dont' tell them what it truly is until the end of my demo.... how it works is when they choose one of the dates on the box... what ever is inside of the box.. they will recieve when the book, host and close a show. Works like a charm.. you can beat a donkey and it will do nothing but you wave a carrot in front of it and it will follow you to the end of the earth!!! I hope that helps!!! Are you making customer care calls and or emails or both??? If yoru nto you should they will make a huge differnce !!
 
I also do a look to book. The difference is that instead of dates on the box, I will highlight the dates in my consultant planner. I do allow one of them to be a catalog show. I usually highlight dates earlier in the week and earlier in the month. Most of my hosts want middle to the end of the month. I am sure it is because I am 'wishy washy' when it comes to providing the earliest date. I am just so glad to get the bookings. I have not had a show take three of them. I will give the host a free gift if there is three bookings.
 
Crowd control always is tough with a big group. I forgot to mention on your other thread, but I used the egg idea from weekly bites on my large show and it helped bring everyone back in focus. I do less talking (from me) and more "let's hear what so and so likes best from PC", etc. and keep them passing ideas...people tend to like to listen to fellow guests...

What trifle did you end up making?
 
I'm sure you did nothing wrong, Tammi. There have already been some great suggestions posted here. Just don't let this get you discouraged. Your next show may be filled with people who just can't wait to book a show.
 
I find the same things with big crowds. It's like they just want to talk to each other more than they want to listen and that is what has this effect - not anything you did.

I agree with making calls before you close the shows. I did morning after calls ones time and the guest seems to feel so special that I called to thank them for coming and checked with them. That is the one and only time I have done them b/c normally I just do not have to the time.

I love doing shows with 8-10 but it seems over 10 it gets a little unruly. I had a show Monday with 4 peopl and got 4 bookings.

Keep your head up! It is not you!
 
I LOVE the box idea!! I am going this weekend to get some and use them for my next show!!

Lisa
 

Frequently Asked Questions

What are some common successes experienced at a Pampered Chef show?

Common successes at a Pampered Chef show include high sales volumes, enthusiastic guest participation, and positive feedback on the products demonstrated. Many hosts also enjoy building relationships with their guests and creating a fun, engaging atmosphere that encourages repeat business.

What challenges might I face during my Pampered Chef show?

Challenges can include low attendance, difficulty engaging guests, or technical issues with product demonstrations. Additionally, some hosts may struggle with meeting sales goals or managing time effectively during the show.

How can I improve my sales at future Pampered Chef shows?

Improving sales can be achieved by enhancing your product knowledge, practicing your presentation skills, and creating a more inviting atmosphere. Additionally, offering incentives, such as discounts or giveaways, can motivate guests to make purchases.

What strategies can I use to engage guests during the show?

Engaging guests can be done by asking questions, encouraging participation in cooking demonstrations, and sharing personal stories related to the products. Incorporating interactive elements, such as taste tests or contests, can also keep guests interested and involved.

How can I reflect on my experiences to improve future shows?

Reflecting on your experiences involves taking notes on what worked well and what didn’t, seeking feedback from guests, and analyzing sales data. Setting specific goals for future shows based on these reflections can help you continuously improve your performance and outcomes.

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