Unboxing the New SS13 Catalog: A Closer Look at the Changes and Controversies

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Discussion Overview

The thread discusses participants' reactions to the new SS13 catalog, focusing on design elements, labeling space, and specific imagery that has sparked mixed feelings among users.

Discussion Character

  • Opinion-based
  • Anecdotal
  • Debate/contested

Main Points Raised

  • One participant expresses dissatisfaction with the small space for personal information labels on the back of the catalog, noting that their labels barely fit.
  • Another participant shares a similar concern about the labeling space and mentions using two labels for different purposes.
  • One participant mentions a tip from a National Conference to place their info label on the front cover for better visibility.
  • Another participant uses a stamp on the back cover, agreeing that the space is limited.
  • One participant voices disappointment that the business opportunity information is placed at the back of the catalog instead of the front.
  • Another participant dislikes the imagery of a knife on the cover, describing it as unappealing.
  • One participant humorously suggests that the substance on the knife is BBQ sauce rather than blood, acknowledging that it may still seem unappetizing.

Areas of Agreement / Disagreement

Views differ regarding the design and layout of the catalog, with some participants expressing dissatisfaction with specific elements while others share alternative labeling strategies. No clear consensus emerges on the overall reception of the catalog.

Contextual Notes

Participants are sharing personal experiences and preferences regarding the new catalog's design and functionality, particularly in relation to labeling and imagery.

Who May Find This Useful

Consultants looking for insights into how others are adapting to the new catalog design and sharing their personal experiences with labeling and presentation.

kam
kam
Staff member
Messages
3,655
What is up with the new catalog??

Has anyone noticed the spot on the back for our info is pretty small??? I use 1" high labels (the ones that come 30 to a page) and it barely fits. I had to label over some of the small print.

Here is what I wrote in another thread about the catalog:

"Call me unimpressed with the new catalog.

I agree that the bamboo looks really orange/dark. In fact, a lot of the pages look really dark to me ( the exec ccokware is really dark and the stainless is pretty light and doesn't really stand out on the page). Poor printing or color separations. I bet they went with a cheaper printer - jmo. I work for a printing company and if we printed these, we would be printing these over. Maybe it is the paper, it feels slightly different to me. The more I look at it, the color is off on some of the pictures.

Also, I really HATE the dirty knife on the cover. Yuck. It just doesn't appeal to me."
 
I too use those labels. I also use two labels, the second label is a recruiting/hosting label. Guess I'll be covering the tomatoes, chiles, or avocados.
 
I put my info label on the front. Got this tip from a National Conference I went to a few years ago. When someone has the catalog on a table it is usually right side up so I want them to see my info immediately....not at the end.
 
I use labels on the front cover and a stamp on the back. My stamp from Office Max fits the space just right, but I agree, they didn't leave too much space for it.
 
Not crazy about the new catalog either! REALLY bummed they put the business opportunity info in the back-ugh! Should be 1st-best thing in the catalog! They do feel like they are on thinner paper.
 
I'm not crazy about the bloody looking knife on the front either! I haven't gotten my changeover kit yet so I hadn't even paid any attention to the amount of space on the back. Hopefully I'll have a box waiting for me when I get home!
 
I think it's supposed to be BBQ sauce on the knife, not blood. ;) it does seem a little gross, but I guess it would be strange to have a clean knife sitting there looking like it's not needed.
 

Frequently Asked Questions

What are the major changes in the SS13 Pampered Chef catalog?

The SS13 catalog introduces several new products, including innovative kitchen tools and updated versions of popular items. Additionally, there are changes in pricing structures and some discontinued products, reflecting current market trends and customer feedback.

Are there any controversies surrounding the new SS13 catalog?

Yes, some controversies have arisen regarding the discontinuation of beloved products and the introduction of higher-priced items. Some consultants and customers have expressed concerns about the direction of the brand and how it aligns with their expectations.

How can I effectively present the new SS13 catalog to my customers?

To effectively present the new catalog, focus on highlighting the benefits of the new products, share personal experiences with them, and address any concerns your customers may have. Engaging demonstrations and tastings can also enhance interest and excitement.

What feedback have consultants provided about the SS13 catalog?

Consultants have shared mixed feedback, with some praising the fresh designs and new product offerings, while others express disappointment over discontinued items and pricing changes. It's important to gather and address this feedback to improve future catalogs.

How can I stay updated on any further changes to the SS13 catalog?

To stay updated, regularly check the Pampered Chef website, join consultant forums, and participate in training sessions. Additionally, following official social media channels can provide timely information on any updates or changes to the catalog.

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