Success Story: 120 Sales Closed with Outside Orders at My Recent Show!

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Discussion Overview

This thread explores various experiences and perspectives related to hosting Pampered Chef shows, particularly focusing on sales outcomes and guest attendance dynamics. Participants share personal anecdotes about their shows, including challenges faced with guest engagement and the impact of outside orders on sales.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared a success story of closing 120 sales at a show, aided by outside orders from guests.
  • Another participant recounted a challenging show with low attendance and sales, noting that many guests were recent hosts who may not have been interested in purchasing more products.
  • Several users mentioned the difficulty of engaging guests who are part of the same social circle, suggesting that it can lead to lower sales as they may already own many products.
  • One participant expressed appreciation for repeat guests, viewing it as a sign of loyalty, despite the challenges of low sales.
  • Another participant highlighted the importance of diversifying guest invitations to include people from different social groups to enhance sales potential.
  • One participant noted a successful increase in sales to over $400 after initially low numbers, attributing this to outside orders.
  • Some participants expressed frustration with guests who attend shows without the intention to purchase, sharing personal experiences of similar situations.
  • Another participant reflected on their own journey from attending shows for food to becoming a consultant, emphasizing the potential for future customer relationships.

Areas of Agreement / Disagreement

Views differ on the impact of repeat guests and the challenges they present, with some participants acknowledging the loyalty of returning guests while others express frustration over low sales. No clear consensus emerges regarding the best strategies for engaging guests.

Contextual Notes

Participants share experiences from various shows, highlighting the nuances of guest dynamics and sales outcomes in the context of Pampered Chef events. The discussions reflect a range of personal experiences rather than formal guidance.

Who May Find This Useful

Consultants looking for insights into managing guest dynamics and sales strategies at Pampered Chef shows may find the shared experiences relevant.

mheat923
Messages
144
I had a show tonight with sales of about 120 closing on Tes night after she and i both collect some outside orders!

This is a friend and all 5 of the guests in attendance tonight had just hosted shows for me within the last 2 months is that odd? no new shows booked but all promised to be at my Fall preview next month!
 
So far I cant top that, when I left my show , the host had $91.00 in product-yes, $91.00. I knew I was in trouble when the invitation list never came back, when I called the host, last week she was still working on the list-bad sign right from the start. Anyways, 4 people showed, one was her mom who nicely stated to me she wasn't buying anything. . . . guests that remained where somewhat rude, I had to chase them all out of the kitchen when it was time to top off the dessert (2nd quick recipee)-just not a good show. She did want to keep it open to get more orders. . . . we shall see, but I knew she was somewhat interested in the opportunity too, so hopefully it will all work out for the best!
 
Yes, Heather, I've had similar things happen. It can be difficult when the majority of guests are recent hosts. They've probably got most of what they want right now. I know the low sales can be frustrating. You host will probably have at least enough for a legitimate show by the time you close.Two things. First, it sounds like you're creating a loyal crowd. That's a very good thing that will benefit you (and them) in the long run. Second, this is why it's very important in your host coaching to emphasize inviting people from different crowds. I generally mention this both when they book and during the first host-coaching call. During the booking I say, "Now, I know you're good friends with most of the people at Susie's party, so you'll, of course, invite all of them. You'll also want to think about all the people you know from other areas of your life."During the first host-coaching call I brainstorm with them if they seem to be having difficulty coming up with additional people.
 
It is really hard when you get people from the same group coming to shows every month. Maybe when our new Fall products come out, it won't be so bad. Everything will work out in the end!
 
  • Thread starter
  • #5
Rae, thanks for the word choices!Mot that higher sales wouldn't be nice but I would have loved meeting someone new.Actually I felt bad for the hostess she had 9 confirmed and the 4 who didn't show up were the ones who would have been outside this particular circle.Overall we had a great show I just found it odd it turned out to be all former hostesses...
 
Well, at least they don't find you boring! I always consider it an honor when someone comes to more than one of my shows in a short period of time.
 
my show yesterday was just like this
only 3 there plus hostess, 1 was her roommate who had no intention of buying, 1 was the host she booked from, and 1 the host that the other host booked from! hope that made sense :)
did leave with $130 in sales but i i done 2 other demos for this group
i made the new brownies for our cluster social and took some of those, and my briefcase. we sat and chatted while they browsed the catalogue and i was out in 1 hr
i did not even set up a display, easiest show i've done so far :)
 
*quick hijack*
rae
i just was looking at your website and gotta tell you i love it :love:
i may need to borrow some of those ideas you have there purdy please :angel: lol
 
Borrow away, Heather. I got most of those ideas from other people here at CS.
 
  • Thread starter
  • #10
We are closing this show tomorrow night and sales went from 120 to over 400 in the extra time............YAY!!!!!!!!!!!!
 
Congrats on the OO bringing it up to $400. Way to go.
 
pet peevePeople who attend shows knowing they are not buying anything just so they can eat the food. :thumbdown:

I had the same guest come to three shows (relatives) and not buy a thing. It's pretty weird. I would never think of doing that. And then to get seconds and thirds. It annoyed the host and they are related!! LOL
I know funds can be low but come on I'll give you the $2 for a citrus peeler and a quikut and we'll add it on to aunt Martha's order. :rolleyes: LOL

CONGRATULATIONS ON THE OUTSIDE ORDERS!! GREAT WAY TO REBOUND FROM A LOW SHOW!!

Debbie :D
 
Don't be too quick to knock those people who come just for the food.That was my intention the first time I went to a PC party. I had seen the catalog and knew I didn't want any of that over-priced kitchen stuff. I mean, I could buy it for half that at Wal-Mart. I attended because I was told I didn't have to buy anything, and there would be lots of good food.Of course, once I got there, I realized it wasn't at all like the stuff I could buy at Wal-Mart. I did make a purchase--my first stone. I started attending show with a wish list in hand. A few years later (I'm a slow learner) I started hosting. Often people would come and not buy. (I always had oodles of guests and really good sales, though.) Some of those people eventually became really good customers of mine. Ten years (give or take a few months) after that first party, I signed as a consultant.I know it's frustrating when someone comes just for the food, but you never know where it will lead.
 

Frequently Asked Questions

What strategies did you use to achieve 120 sales at your recent show?

To achieve 120 sales, I focused on engaging with my guests through interactive cooking demonstrations, highlighting the versatility of the Pampered Chef products. I also encouraged outside orders by offering exclusive discounts for those who couldn't attend the show in person, and I utilized social media to reach a wider audience.

How did you promote outside orders before the show?

Before the show, I sent out invitations that included details about how guests could place outside orders. I also created a Facebook event where I shared product highlights and offered sneak peeks of what would be demonstrated. This helped generate excitement and encouraged guests to think about their orders in advance.

What role did follow-up play in closing the sales?

Follow-up was crucial in closing the sales. After the show, I reached out to all attendees and those who expressed interest in placing orders. I sent personalized messages thanking them for attending and reminding them of the products they showed interest in. This personal touch often led to additional sales.

Did you offer any incentives for placing outside orders?

Yes, I offered incentives such as a small discount on their total order or a free product for orders over a certain amount. This not only encouraged more orders but also made guests feel appreciated for their support.

What advice would you give to someone looking to replicate your success?

My advice would be to focus on building relationships with your guests and creating an engaging experience during your show. Utilize social media for promotion, offer incentives, and don't underestimate the power of follow-up. Consistency and enthusiasm about the products will help drive sales and encourage repeat customers.

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