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Pampered Chef: Suggestions for a Saturday Brunch show?

  1. jj16

    jj16 Member Gold Member

    As many of you know I had to go back to truck driving. I start tomorrow. I am planning on trying to book 2 Saturday shows a week. One mid-morning 10:30/11:00 and the other 2:30. So I was wondering what recipe some of you who do the brunch shows do. I'd like to demo the DCB at both of these shows. For the 2:30 show I was going to do the Chicken Penne Al Fresco (I think that's the name of it) but am stumped for the 10:30 show. Any suggestions?
    Apr 14, 2009
  2. StacieB

    StacieB Veteran Member Gold Member

    Not sure of a brunch type recipe for the baker, but the Ham and Cheese Brunch Squares are always a hit.
    Apr 14, 2009
  3. maassl

    maassl Guest

    At the last brunch show I did I made "monkey bread" with canned biscuits in my 8" skillet. I started it as soon as I arrived at the host's home and it was out of the oven when the party started and the guests munched on it while I made a broccoli cheese frittata (recipe from CC) in my 12". I know it is cookware but everyone was impressed, I don't know of any DCB breakfast recipes. I supposed you could make an egg cassarole in it but I have never tried.
    Apr 14, 2009
  4. babywings76

    babywings76 Legend Member Gold Member

    Wow, your show times are very tightly booked, are they close together distance-wise? If it all possible, I'd try to do the same recipe so you won't be too frazzled and it'll make your set up easier at the second show because it'll be fresh in your mind with what worked well for you at the first show. Even though that show is at 10:30, you won't be eating till a little later so maybe you could get away with having the Penne dish. Maybe you could make little muffins ahead of time (or your host could), using the MMP so you could offer the guests a morning treat while you do the demo?

    **ETA: of course that's assuming you have time to wash your things at the first home. If not, then maybe it would be good to do a different recipe that uses different tools. You'll want the second show's recipe to be an easy one as far as set up and prep work goes in case your tight on time.
    Apr 14, 2009
  5. maassl

    maassl Guest

    I think that I would just bring the DCB to show off at the first show and use it at the 2nd. Are you going to have time to get everything cleaned and ready to go between shows?
    Apr 14, 2009
  6. jj16

    jj16 Member Gold Member

    I didn't realize this was a tight schedule to keep. What would you suggest for show times? I'm new to this so any suggestions would be appreciated. I didn't want to go too late in the afternoon so that I could still spend time with my boyfriend. Weekends are our only time together. Also, any suggestions on booking catalog shows would be appreciated. I'd like to do at least 2 catalog shows per week since they are a little more forgiving as far as a schedule is concerned Thanks. Judy
    Apr 14, 2009
  7. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

    I'm doing a 11 and a 4 this weekend. I'm a little concerned about the time in between to re-group and get to the second show. It is the first time I've done 2 shows on one day.

    I'm also a little concerned with the timing of the 4:00 show, I'm thinking it is a strange time for guests. But that is the time the host wanted. (I know I should be more firm on dates and times).
  8. babywings76

    babywings76 Legend Member Gold Member

    I'm curious as to what others think, but this is how I typically run:

    Show up 30-40 minutes early to set up
    Most of the time, my demo is about an hour start to finish, but then there's dishing up guests, answering any extra questions and doing the check out.
    For some reason, it always seems to take me an hour after that to wash everything, chat with the host, and pack up all my stuff till I'm out the door.

    So I factor 3 1/2 hours for a show.

    Then there's the transportation time to the next house and making sure I'm there 30-40 before the next show time.

    So maybe your time frame is totally fine, I would just be sure to keep track of time and make sure your demo doesn't go too long.
    Apr 14, 2009
  9. kam

    kam Legacy Member Staff Member

    Just me: I would give yourself a little extra padding between the shows - especially since you are new.

    As you do this longer, you will be able to have shorter set-up time at each show.

    When I first started, I gave myself and hour ahead of show start time to get to the host's and get everything "set". Now, I need only about 30 minutes (maybe 45) depending on how comfortable I am with the recipes.

    Also, don't assume you will be able to get out "on-time". This is still the thing I need to work on the most (I spend WAY too much time at my shows). But, anyway, if you have a larger crowd, you will get more questions and more orders (hopefully). Both of which will take you longer. Especially if you are new.

    Also, don't assume your first show will start on time. I know I have a hard time "pushing" the host to start, especially, if she pleads to wait for so-and-so. I usually will wait 15 minutes. As you have been doing this longer, it gets easier to get the shows to start on time. (You will get more comfortable finding ways persuade the host that she doesn't have to wait for her sister.)

    Where are you going to wash your tools between shows?

    Many others on this board can help with suggestions to keep the show starting on time, ending in reasonable amount of time, etc. etc...But, if you are new, you will be thinking about so many other things. Honestly, starting on time and ending on time will most likely not be a priority for you for your first few shows..

    Hope that made sense. :)
    Apr 14, 2009
  10. lestat_de_leon

    lestat_de_leon Novice Member

    I keep going back to the Quiche Tartlets for the perfect brunch recipe. It doesn't feature the DCB, but does show off quite alot of products and I've sold quite a few mini-tart setups after doing this recipe for 2 of my first 4 shows. Plus, it tastes great!
  11. jj16

    jj16 Member Gold Member

    This is what I was thinking when I asked the question.

    Get there 30 minutes before 2 hours for show. I usually try to wash my dishes while guests are looking at catalog and I have them bring up orders as they are done.

    I may have to rethink this and maybe start earlier, do different recipes using different tools or buy double or maybe start out doing one show per week and try to do 3 catalog shows.

    I really don't know how to plan because I wasn't planning on going back to truck driving but my pocket book can't afford for me not to so I will probably just end up trying different things until something clicks or works. As I said before any suggestions are greatly appreciated and I appreciate all the help I've gotten so far. Please continue with the suggestions.

    Apr 14, 2009
  12. flemings99

    flemings99 Veteran Member Gold Member

    Here's some popular brunch recipes I've done.

    Attached Files:

    Last edited: Apr 14, 2009
    Apr 14, 2009
  13. koima

    koima Member

    I'd consider doing the 30 minute chicken and the pull-apart garlic bread for both shows. It's a quick and easy demo that shows off a lot of products.

    It's not brunch, but by 11 am, people are willing to eat lunch food. It shows off two major lines, stoneware and cookware, and quite a few products. Plus, everyone is always impressed by the 30 minute chicken! Then you'd just need to wash up at host #1's house and you're ready for host #2.
    Apr 14, 2009
  14. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    I agree with this! It's a quick and easy demo that shows a wide variety of products, and always WOW's people!
    Apr 14, 2009
  15. maassl

    maassl Guest


    This is a thread you may want to read if you want to do two shows in one day. There are some helpful tips and times.
    Apr 18, 2009
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