gailz2
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The thread explores various practices that participants wish to stop doing in their Pampered Chef businesses as they enter 2009. Participants share personal experiences and reflections on their habits, focusing on efficiency, financial management, and emotional responses related to their work.
Views differ among participants regarding what practices to stop, with some expressing similar sentiments about efficiency and financial management, while others focus on emotional responses and personal organization. No clear consensus emerges on specific practices to abandon.
Participants share experiences from various lengths of time in their Pampered Chef businesses, indicating a range of perspectives from newcomers to those with several years of experience.
Consultants looking to reflect on their own practices and habits within their Pampered Chef businesses may find the shared experiences relevant.
gailz2 said:And, what will we all want to stop doing in 2009? My first thought is no more than 2 trips to my car to carry into parties, if I have to make 3, I'll cut down my stash.
jrstephens said:I am so glad I made myself only carry what I need to make the recipe and MAYBE the host special depending on what it is if I have not worked it in the recipe. I started doing this while I was pregnant and it was so much easier and I have continue to do it ever since.
I need to realize that I do not NEED all the new items, that I just WANT them and can do without them most of the time. I need to do this to keep more of my commission in my pocket book instead of in my cabinets and on my counters when I do not use most of the sample package I order. I did better with is in 2008 and strive to be evern better in 2009. What I earn is what I NEED, what I earn is what I need, repeat, repeat, repeat.............
susanr613 said:I am going to stop depending on PC to bail me out when I have overspent my budget for the month. I started PC to save $ for DS's Bar Mitzvah and to fund other extra-ordinary items, not to pay regular bills.
My goal next year is on average 70% of my commission into my savings acct and 30% to save for tax time.
ltkacz said:I also agree with you Susan - I will save my PC Paycheck instead of using it to fund monthly "stuff".
I also agree with Jennifer - I don't need everything. I actually started this half-way throught this past year - if I didn't earn it for free - I don't need it.
pkd09 said:In 2009 I will stop waiting until the end of the year to input expenses in P3.
elizabethfox said:HA HA HA HAI feel better that i'm not the only one who does this...LOL
KimberleePowell said:I love the inputing expenses part. I have to do that sometime in the next week for the whole year; yikes!! Good thing I organize receipts by the month![]()
chefsteph07 said:Oh believe me, you aren't the only one...I usually wait till Feb...:cry:
chefsteph07 said:Oh believe me, you aren't the only one...I usually wait till Feb...:cry:
SummerG said:Oh dear-I'm so bad I don't even do it at all...
chefsteph07 said:How do you record your expenses if you dont do it?
Sheleif said:I haven't been in long enough to have things I need not to do yet. I just want to be earning 300 to 500 a month by my first anniversary.
In 2009, it's important to avoid aggressive sales tactics that can alienate potential customers. Instead, focus on building relationships and providing value through product demonstrations and personal connections.
While traditional party formats can still be effective, consider diversifying your approach by incorporating online parties or cooking classes to reach a broader audience and adapt to changing consumer preferences.
Yes, relying only on family and friends can limit your growth. Expand your network by reaching out to new customers through social media, community events, and local networking opportunities.
Stop using generic promotions that don't resonate with your audience. Instead, tailor your promotions to specific customer needs and interests, and focus on creating unique experiences that highlight the benefits of Pampered Chef products.
Yes, avoid the misconception that Pampered Chef products are only for gourmet cooks. Emphasize that the products are designed for everyone, making cooking easier and more enjoyable for all skill levels.