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Welcome to Chef Success, Michelle! Questions & Answers

In summary, a consultant who just rejoined Pampered Chef asked for advice on carrying products to shows and setting up for demonstrations. Other consultants suggested using crates or totes for products and having a designated area for cooking. They also recommended having supplies and ingredients easily accessible and displayed in an organized way.
quikcook
34
Hi everyone,
I just joined chef success this morning, thank you for the support. This is my 3rd time as a PC consultant. I took time off to have my 3 wonderful boys!! Now I'm back and need new ideas to get myself going again, in a new city.

2 questions:
1) How do you carry your products to the show?

2) What is your set up like?

Thanks,
Michelle
 
WELCOME BACK!

To answer your questions...
1. I take ONLY the products I am using in one crate and I take another crate for
dirty products. Now that I am toting the spring products around, they go in
my empty crate and my dirty products go back in the crate they came in.

2. My set up...not exactly sure what you want to know, but I put the products
I am using on the counter where I'll be working. If I have extra products
(Like the new spring ones) I put them out on the table or if there is no room,
I keep them in my crate and pass them around as I talk about them.

Have fun and again, WELCOME BACK!
 
Hi Michelle,Welcome back to the world of Pampered Chef! It's great to have you here.To answer your first question, there are a few different ways to carry your products to a show. Some consultants prefer to use a large tote bag or rolling cart, while others use a sturdy cardboard box or plastic bin with handles. It really depends on how many products you need to bring and what is most comfortable for you. It's also a good idea to have a separate bag or container for your paperwork, order forms, and other supplies.As for your second question, everyone's set up may look a little different depending on their space and personal preferences. However, some key components to a successful set up include having your products displayed in an organized and eye-catching way, having a designated area for your cooking demonstration, and having plenty of catalogs and order forms easily accessible for your guests. It's also helpful to have some basic cooking tools and ingredients on hand, as well as any special items needed for the recipes you plan to make.I hope this helps give you some ideas for your set up and product carrying methods. Best of luck with your new business in a new city!Happy cooking,
 

Related to Welcome to Chef Success, Michelle! Questions & Answers

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