Tried a New Format...didn't Work as Planned!

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Discussion Overview

This thread discusses experiences and strategies related to using the 3 pile approach at checkout during Pampered Chef shows. Participants share their personal experiences with this method, including challenges faced and adjustments made.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shares their experience of trying the 3 pile approach but faced challenges when a guest repeatedly asked for recipe details during the show.
  • Another participant mentions that they always provide a different recipe from their supplies during the checkout process, which they find effective.
  • Several users note that having extra recipes available can help manage guest inquiries, with one participant stating they give out recipe cards at checkout.
  • One participant explains that they inform guests that the show recipe is available on their website, which helps reduce questions during the presentation.
  • Another participant expresses that they provide the show recipe via email after the show, which they find helpful.
  • One participant mentions planning to order extra recipe cards to distribute at the end of the show, indicating a proactive approach to managing guest expectations.

Areas of Agreement / Disagreement

Views differ on the effectiveness of the 3 pile approach, with some participants expressing positive experiences while others recount challenges. No clear consensus emerges regarding the best method to handle recipe inquiries during shows.

Contextual Notes

Participants share personal experiences and adjustments made during their shows, reflecting a variety of strategies for engaging guests and managing questions.

Who May Find This Useful

Consultants looking for insights on managing guest interactions and recipe distribution during shows may find this discussion relevant.

kam
kam
Staff member
Messages
3,655
At my cluster meeting last week - we learned a lot of things to use at our shows. I am planning on implementing some of the ideas little by little.

The first one I decided to try was the 3 pile approach at checkout. It has been mentioned on here before, but seeing it in action at cluster convinced me to give it a try.

It (basically) involves asking about Recruiting, then hosting, then giving the recipes.

In the past, I would always give the recipes at the beginning of the show (and ask the guests to keep me honest - and make sure I don't forget a step! :)).

Well, since I was saving the recipes for my check-out, I did not hand them out ahead of time.

Wouldn't you know it - throughout the ENTIRE show a guest kept asking details about the recipe. What size box, what did you just do, how much whipped cream, what flavor was that, canned pumpkin or pumpkin pie filling, etc etc. I told her the first time that I would have the recipes available at the end of the show. But this did not stop her from asking every little detail. AND she didn't order a blasted thing.

Oh well, live and learn. Makes me wonder if I should try this approach again! I am hoping that was just a fluke. (And, no, this girl has not been to any of my previous shows where she would expect the recipe ahead of time!)
 
Kathleen,I always give out a recipe that I did not use (one from supply as they are pretty and inexpensive) when I do the 3 pile checkout. I LOVE this method, so maybe try it again and see if it goes better? Good luck!
 
  • Thread starter
  • #3
GourmetGirl said:
Kathleen,

I always give out a recipe that I did not use (one from supply as they are pretty and inexpensive) when I do the 3 pile checkout. I LOVE this method, so maybe try it again and see if it goes better? Good luck!
Click to expand...

Oh, I would have never thought of that! Good idea. OK, I think I will try it again. This way I can give out the show recipe ahead of time!
 
I always have extra recipes on the table, but never enough for each guest. It appeases those who must know everything, but I mention that I'll give them out at the end.
 
I also normally have 2 recipes (right now I have one chocolate and one non-chocolate dessert) that way I can say "Are you a chocolate or non-chocolate fan?" It makes people smile and gives us something to talk about.
 
I tell people that the show recipe is on my website, so they don't need to pay attention to it. If they say they don't have web access, I let them know that I'll attach it to their receipt so they got it with their products. That usually quiets them down about it so I don't lose my train of thought.
 
Sounds like you just had a heckler. I wouldn't call it a bust just because of her.I give everyone the show recipe via email when the show is closed. I have recipe cards (the ones from supply, usually never what I'm demoing) available at check out.Plus, I tell them where the recipe can be found (which cookbook) so they can always buy the book! (if it's in one of the books)
 
  • Thread starter
  • #8
chefann said:
I tell people that the show recipe is on my website, so they don't need to pay attention to it. If they say they don't have web access, I let them know that I'll attach it to their receipt so they got it with their products. That usually quiets them down about it so I don't lose my train of thought.
Click to expand...

I really didn't think it would be an issue since at the beginning I told everyone that the recipes would be available at the end of the show. Then when she started asking...I mentioned again that it was all detailed on the recipes I would have at the end of the show. In fact, I think I mentioned it atleast 2 times after I answered specific questions from her.

I don't mind PRODUCT questions - but the recipe questions DID make me lose my train of thought. It was especially aggravating when her questions STOPPED the other guests from talking about the products. I WANT people talking about the products.
 
Sounds like you have a plan for your next show. Also you have plenty of tips to help with your next show.
 
  • Thread starter
  • #10
I am going to order extra Peppermint Cookie and Artichoke Dip Recipe Cards to hand out at the end!

If I make one of those recipes, I'll hand out the other at the end!
 
kam said:
I am going to order extra Peppermint Cookie and Artichoke Dip Recipe Cards to hand out at the end!

If I make one of those recipes, I'll hand out the other at the end!
Click to expand...

That's what I do too - the recipe card I hand out at the end is always different, and I'll usually have 2-3 for them to choose from.
 
Just make sure you have all of your contact info on the recipe cards! I've been to hosts houses where they have a few of our recipe cards and they don't know where they got them from.
 

Frequently Asked Questions

What does "Tried a New Format...didn't Work as Planned!" mean in the context of direct sales?

This phrase typically refers to an attempt to implement a new sales strategy, event format, or promotional approach that did not yield the expected results. In direct sales, especially with companies like Pampered Chef, consultants may experiment with different methods to engage customers or boost sales, but sometimes these efforts do not resonate as intended.

What are some common reasons why a new format might not work?

Several factors can contribute to the failure of a new format, including lack of audience interest, poor timing, inadequate promotion, or not aligning with the brand's values. Additionally, if the new format does not effectively showcase the products or engage customers, it may fall flat.

How can I assess what went wrong with my new format?

To assess what went wrong, gather feedback from participants, analyze sales data, and review engagement metrics. Consider conducting surveys or informal interviews to understand customer perceptions. Reflecting on these insights can help identify specific areas for improvement and inform future strategies.

What should I do if my new format didn't work?

If your new format didn't work, take it as a learning opportunity. Analyze the feedback and data collected, make necessary adjustments, and consider reverting to a previous successful format while you refine your approach. Experimentation is part of growth, so don’t be discouraged; use the experience to enhance future efforts.

How can I successfully implement a new format in the future?

To successfully implement a new format in the future, start by conducting thorough market research to understand your audience's preferences. Test the format on a smaller scale before a full rollout, gather feedback, and be willing to adapt based on what you learn. Clear communication and effective marketing strategies are also crucial for generating interest and participation.

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