Trying a New Approach for My Show Tomorrow: Will It Be a Success?

[chefheather]

I'm trying something new for me tomorrow at a show. I've read a lot recently on this board about other consultants preparing the recipe ahead of time and during a catalog walk through as their show. In talking to my host last night, I made this suggestion and asked her if it would be okay to try this during her show. She is okay with it, so I'm going to give it a try.

I've been a consultant for 2 1/2 yrs and have never truly enjoyed doing the demo during the show. I think that doing the food before the show, is going to help my show out in so many ways!! Now I can truly focus on making my show FUN, FUN, FUN...since I won't be so focused on getting the recipe right. I'm hoping my show average will go up also since I'm going to talk about more products then I normally would.

I got a lot of great ideas on how this type of show might work from this site, so I wanted to say thank you! My host is expecting 15 guests...I'm so excited. I hope she and her guests enjoy the show and I told her I welcome her feedback afterwards.

I'll be sure to let you all know how it turns out! I hope to do my 7 April shows the same way.

 

[DebbieJ]

Heather--good for you! I did this Wednesday night and it was great. My show tonight has 20 RSVPs and I'm doing the same thing--making my trifle right now, in fact! I also included in my "spiel" that I expect them to visit and that hosting is easy and a great way to take time for those most important to you. I got FOUR bookings that way!

Good luck and let us know how it goes!

 

[jenniferknapp]

Good luck!!

 

[tlennhoff]

Good luck, my you, the host, and guests have a lot of fun. Let us know how it goes.

 

[chefheather]

I just wanted to share how my show went. I had so much fun doing the show this way and from what I could tell, the guests and host liked it too. The show is just under $400 and I got 2 bookings...yeah!!

The host even said that if she were a consultant, she would want to do her shows this way so she wouldn't have to worry about doing the demo and talking at the same time. Can you say potential recruit?!

 

[Chef_2_Four]

Good luck!

 

[pckelly]

That's great Heather!! I am really thinking about doing my shows this way! Something new, doesn't hurt to try. I have a show for my sister next week and may try it on her as practice!!

 

[pamperedgirl3]

I've been debating doing my shows this way too. I figure I'll give it a try either this summer or before my baby is due in October when I'm getting too big & uncomfortable to lean over a table doing a demo.

What all do you say though when the show starts? Do you have them get the food right away & then pass out the catalogs? Do you explain how you made the recipe first? Thanks!!!

 

[raebates]

Congratulations, Heather. This is how I do my shows, and it works really well for me. Isn't it wonderful to work with a company that allows us to express our individuallity in the way we present the products?

 

[chefheather]

As guests arrives, I let them know that the food was ready and they could help themselves to something to eat and we would be started shortly. Once everyone had a chance to come in, grab a bite and say hello to others, I got started. I didn't go over how I made the recipe, though when I came to a product in the catalog that I used - I told them how I used that product to help put together the recipe, etc... I passed out catalogs and a wish list at the start of the show. I also used pom-poms, toy siren and played the have-it/love-it game.

Rae, it is wonderful to work for such a great company and to have the freedom to try something new with my show. I'm real excited about doing my shows this way and hope it leads to a successful April!

 

[hoosierchef]

I need to do this! Maybe I wouldn't dread my show so much!!!

How do you "go through the Catalog"??

 

[raebates]

I just literally take them through the catalog page by page. On each I mention one or two items. If someone yells, "Have it! Love it!" they are expected to tell everyone why they love it as I toss them a candy. (At the end of the catalog the person with the most candies, or empty wrappers, wins a prize.) If no one yells out, I give a few tips about using that item.

In order to save time, I group the cookware together, the SA together, and stoneware together. That way it's 3 items instead of several pages of items.

 

[chefheather]

I did simply that "went through the catalog". I started with the front cover and shared what recipe that was and that it is fabulous and would love to come make it for them and their guests are their show. I talked about Doris and our guarante on the next page. And then we flipped through the pages and I would highlight products along the way. I played the love it/have it game along the way, which got them to sell the products to one another - even if I didn't talk about that particular product. I passed around products, so they could touch them. I did realize that I need to do more of the benefits of our products and not just the features. I have to get better at that part.

I hope that answers your question. I've attached my show outline in case you want to reference that also.

 

[pamperedgirl3]

Thanks, Heather & Rae, for ideas on how to do this kind of show. I'd love to do my shows this way, but just wasn't sure how. I think I'll spend the next month (maybe 2 if I can't get the nerve to start in May!) really learning about ALL the products & not just the ones I usually use at my shows for the recipe.

I think this might be really nice as the weather is getting warmer b/c guests may want to socialize more (or leave earlier so they can enjoy the weather). Maybe I will pitch it to my hosts as a really easy way to have a show in the spring/summer when many people aren't in the mood to sit around & watch me make a recipe. I could do lots of patio shows!

Did either of you mention this in newsletters you send out or at the shows, or did you just kind of start telling the hosts this is how it's going to be?

Thanks again for the great ideas!!!!

 

[raebates]

Of course I tell them about my website and newsletter!

Actually, I just started including a 3 x 5 Contact Card in my guest kits. It's simply my name, phone number, email, and website. I refer to it as I explain the guest kit to everyone.

I tell them, "You can take that with you in case you ever want or need to contact me. I do ask, if you have a filing system, that you file me under "P" for Pampered Chef. That's probably easier for you to remember than my name. If you have internet access, though, you'll really want that information. My website is there, and I give away a prize worth at least $20 every month. The only way to enter the drawing, is to go through my website. It's all explained there. If you don't want my information, just leave that card in the packet. I'll use it at the next party. I promise not to be offended."

 

[speedychef]

"If you are missing something; call her – give her enough time to wash your product, put it back in the box and get it too you."

LOVE IT! Too funny!

 

[chefheather]

Thanks, I got that line from somewhere...not an original thought