What Did You Learn at the Ok to Discuss Conference?

[chefbilyeu]

It's not too late!Janel,
It's not too late to book for August! I have been promoting August by saying this:

"Now, for those of you who are excited about the September host special, why wait? You can get the Stainless Steel Mixing Bowls 60% off this month, and still get 60% off the Stoneware next month too one of your guests books a show with me in September! Sounds great, right?"

I also tell them, in case are worried they won't have any bookings for September, I tell them that they can still purchase as many Stoneware pieces that they want at 20% off, and then get their 10% past host discount on top of that!

When I said this, I got three bookings pushed up to August with people that originally wanted September. That gives me more time to promote the recruiting promotion too!!!!

 

[Chef Kearns]

Hold UPBefore you start talking about September we still have July and August to get through. Unless you already have booked all of the shows you want to hold in August don't push September. Push the month you want to book FIRST!!

I LOVED conference. Lyn Wiltshire's class was excellent. It was extremely fast paced. They are used to doing a full day conference and they had to streamline their streamlined 3 hour talk into 45 minutes. It was rough, but well worth it. If you get a chance to listen to her CD or read the booik, "Partnering with your Host" DO IT!!!!

I love the Dim Sum theme. That's the only one I really LOVE. I am not crazy about the striped SA, but I know some customers who will be. I can't wait to receive my earned products from June!!

Here is a little aside: When I was going through the security check-point at O'Hare the security screener stopped me. I had on a shirt I bought at conference with the book cover on it. He said, "Do you work for that company?" pointing to my shirt. I said, "Yes, I'm a consultant." He said, "I HATE that company!" I said, "Why". He said, "I used to work for UPS and there was just too many boxes coming through every day with The Pampered Chef on them. I hate them." Then we laughed.

I thought that was pretty funny.

 

[PamperedGinger]

the Bamboo carving board through me for a loop too until I started to go through my pictures with the tips that were in the product preview room. It is meant to use at the end of the meal prep. Another words after everything is cooked. It is a Carving board not a cutting board. We are still supposed to reccommend that you use our our cutting boards for meal preparations prior to cooking (raw) then the bamboo carving board for cutting up after cooking.

I hope that makes everyone feel better. Also you have to remember that this bamboo product does not go in the dishwasher. It is not one solid piece of "wood" but many glued together then laminated. the heat from the dishwasher will mess that all up. that came from one of the Product test guys that was in the product preview room.

I love the bamboo cutting board. It is BEAUTIFUL. The type of item you'd leave on your counter all the time. The one thing we will have to educate our guests on is that it is NOT a CUTTING BOARD, but a carving board. That means you can not chop or dice with knives as it will dull the blade. It is not meant for raw meat.

One side is indented for the turkey or chicken to sit in. This will keep the bird from slipping as you carve. The other side is perfect for roasts. It has the deep groove on the outside to catch all the juices.

 

[PamperedGinger]

It is really neat.......but....I dont cook a lot of big turkeys. I've also wondered how much I would use it. Now the new Siple Additions...thats another story!

One suggestion we had in our Take Action Workshop was to cook two chickens at the same time or lasagna. You could cook 2 roasts and freeze one. You could also do a HUGE cobbler for a big party. If you have anything that needs to be done in a deep pan, this is the piece for you.

 

[Tammy Eubanks]

Conference was great! I have been a consultant since Feb. 2005 and will try to go to conference every year. I came back wanting to move my business to the next level.

Everyone seems to be talking about the Roasting Pan and the Bamboo Carving Board (which I'm excited about) but I only have a few customers that will really be interested in them because of the price. The small, everyday products like The Chefs Tongs, Bar Board & Knife Set, Citrus Press, Easy Read Measuring Cups, the Mini Whisk and the Small Round Stone are things that will really interest my customers. The SA are very pretty and will add wonderful color to any kitchen. Customer that already buy SA will love the new striped SA.

When the Roasting Pan is offered as Host Special, I think I will be able to have a full month of shows.

 

[janel kelly]

Thanks for the tips chefbilyey. I'm going to try as hard as I can to get another show booked for August at least if I can and a recruit. I'm going to call a lady today who wanted to place an order and maybe try to talk her into haveing a show. I'm also going to do a catalogue show while I'm on vacation. Maybe I can get some bites from it.

 

[WoodenSpoon]

I have to agree with others above: the Wiltshires' presentations were excellent. I bought their books and have been sharing ideas from them with my cluster. The session on goal-setting is transforming my business.

 

[JeannePaff]

I agree. Steve Wiltshire's book, Vision Made Real, should be required reading for every consultant! It has changed the way I see my business, and that has made all the difference.

 

[Pamperedthelma]

Where do you buy this book ( Visions Made Real)?
Thanks
Pampered Thelma