KBPC09
- 9
Click For Summary
Discussion Overview
The thread discusses the use of the DCB (Deep Covered Baker) in shows, focusing on the pros and cons of showcasing a host-only product. Participants share their personal experiences and strategies regarding its use in demonstrations and as a booking tool.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant expresses hesitation about showcasing the DCB due to its status as a host-only product, fearing disappointment among guests who cannot order it.
- Another participant, identifying as a consultant, mentions using the DCB as a booking tool by highlighting it in the catalog and sharing positive feedback from guests, resulting in multiple bookings.
- Several users mention that they find the DCB to be a great booking tool and continue to use it in their shows.
- One participant shares that they have stopped emphasizing the host-only aspect of the DCB during shows, focusing instead on its features and benefits.
- Another participant notes that they have not yet used the DCB but plan to incorporate it to boost bookings during the holiday season.
- One participant shares their experience of using other products during shows, questioning the logic behind not showcasing items that cannot be purchased immediately.
- Another participant acknowledges the value the DCB adds to shows, despite it being a host-only item, and encourages others to consider its benefits.
Areas of Agreement / Disagreement
Views differ on the appropriateness of showcasing the DCB in shows, with some participants expressing hesitation while others advocate for its use as a beneficial tool for bookings.
Contextual Notes
Participants share a variety of experiences and strategies related to the DCB, reflecting individual comfort levels and approaches to product demonstrations.
Who May Find This Useful
Consultants looking for insights on how to incorporate host-only products into their shows and those seeking alternative booking strategies may find this discussion relevant.
Boomerjojo
- 63
I don't have the DCB but I use it as a booking tool. I always point it out in the catalog and tell all the guests how great the product is (even though I don't have one) and tell them that the only way to purchase it is by having a show! At my last show, I got 3 bookings just because they want it.
I saw my director using it as a show and now I really want one! I love it!
I saw my director using it as a show and now I really want one! I love it!
wadesgirl
Gold Member
- 11,383
jessinthekitchen
- 131
I have yet to use it at a show however; now that my bookings seem to be slowing down (which I think is just due to the holidays approaching) I'm using it to up them.
I'm only offering 3 recipes this season- Mini Pesto Pizzas, Chipotle Chili Cornbread Bake and Taffy Apple Tartlets. A lot of people choose the entree as the demo so I'm hoping people fall in love with the DCB like I did!
I'm only offering 3 recipes this season- Mini Pesto Pizzas, Chipotle Chili Cornbread Bake and Taffy Apple Tartlets. A lot of people choose the entree as the demo so I'm hoping people fall in love with the DCB like I did!
chefsteph07
- 3,199
I use it at EVERY show. I have stopped pointing out that it's a "host only" item. (it's in the catalog, they can see for themselves). I say "this product is so fantastic! You can do XYZ in it! AND when you have your own party, you can get it for half price for only $42!" And leave it at that. If they ask why it's a host only item, I will tell them, but really, I haven't said anything since the new catalog came out and it hasn't been an issue AT ALL.
ms_twana
- 165
kristina16marie
Gold Member
- 872
i still use mine for most of my demos. but i'm about to switch to doing wreaths & braids for the holidays. it never made sense to me that people say they don't want to showcase something people can't buy on the spot, but i use my 12" executive skillet and i've never sold one of those at a show. people don't want to pay full price, so they're going to host a show. same w/the dcb.
rlombas
- 666
Hi there! I completely understand your hesitation in showcasing the DCB in shows since it is a host only product. However, I have found that even though guests cannot order it, it still adds value to the show by demonstrating the versatility and quality of our products. Plus, it's a great way to show potential hosts the benefits of hosting a show and earning the DCB as a host reward. I personally still use the DCB as a big part of my shows and have had great success with it. Of course, it's ultimately up to you and what you feel comfortable with, but I would definitely recommend giving the Potato Chowder a try next weekend. Happy cooking!
Frequently Asked Questions
What is the DCB and how is it used in Pampered Chef shows?
The DCB, or Deep Covered Baker, is a versatile stoneware product from Pampered Chef that can be used for baking, roasting, and steaming. In shows, it is often used to demonstrate quick and easy recipes that showcase its capabilities, such as casseroles, desserts, and even bread. Its ability to go from the microwave to the oven makes it a favorite among hosts and guests alike.
What are the pros of using the DCB in shows?
Using the DCB in shows has several advantages. Firstly, it allows for quick cooking demonstrations, which can keep the audience engaged. Secondly, the DCB is visually appealing and can showcase beautiful, finished dishes that entice guests. Lastly, its versatility means that you can demonstrate a variety of recipes, appealing to different tastes and dietary preferences.
Are there any cons to using the DCB in shows?
While the DCB has many benefits, there are some drawbacks to consider. One con is that it can be heavy and cumbersome to handle, especially when full of food. Additionally, some recipes may require longer cooking times, which can be challenging in a time-limited show. Lastly, if guests are not familiar with stoneware, they may have questions or concerns about its care and maintenance.
How can I effectively demonstrate the DCB during a show?
To effectively demonstrate the DCB, plan your recipes carefully to ensure they fit within the time constraints of the show. Prepare some elements in advance to minimize cooking time during the demonstration. Engage the audience by asking questions and encouraging participation. Highlight the unique features of the DCB, such as its ability to retain heat and its easy cleanup, to emphasize its value.
What types of recipes work best with the DCB in shows?
Recipes that work best with the DCB in shows are those that are visually appealing and can be prepared relatively quickly. Casseroles, one-pot meals, and desserts like brownies or cobblers are popular choices. Additionally, recipes that can be made in the microwave or oven are ideal, as they showcase the versatility of the DCB and allow for quick transitions during the demonstration.
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