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Pampered Chef: Booths What should I make?

  1. pattikake

    pattikake Member

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    I am participating in a multi-vendor event (there will be 5 other direct sales gals). I know this won't be an income producing event, but am hoping to get a few bookings from it.

    I want to bring some type of food to share w/ folks stopping by my table. I'm working all that day, so will only have an hour in between work and the event. Any ideas what I should bring?

    Thanks.
     
    Mar 25, 2009
    #1
  2. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    I feel like I keep posting this on every thread - but if you do the oil seasonings w/ french bread for dipping, and the new sauces over cream cheese with crackers - you will sell, and book!

    I did a vendor event w/ about 10 other vendors - and got $200 in sales and 4 bookings - and this is what I had as samples! (I was the only one there that got bookings!)
     
    Mar 25, 2009
    #2
  3. pattikake

    pattikake Member

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    Oh Becky thank you and I'm sorry I should have looked further before posting my question! Yes - this is perfect - thank you SO much.
     
    Mar 25, 2009
    #3
  4. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    No - you're okay. I just meant that people were going to think that I was a broken record, because I keep recommending it for everything!:D
     
    Mar 25, 2009
    #4
  5. lauradahl

    lauradahl Member

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    Dat a way...feed 'em and they're hooked!!!

    Hey, when preparing the french bread, are you just cutting into pieces and toasting or anything special.....I've not served any of the dipping oils yet but I plan on it when my next shows....you know...something for guest to nibble on when they arrive but wondering how you serve it up.
     
    Mar 25, 2009
    #5
  6. PamperChefCarol

    PamperChefCarol Veteran Member

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    I just cut up a good solid bread. I generally pick up whatever is being baked at the bakery when I come throught. An Italian or French loaf work great, I also used a ciabatta last weekend. It's all good when it comes to those seasoning!
     
  7. lauradahl

    lauradahl Member

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    Thanks Carol! I went into my PC shelf and got it all out and ready...just need to find some bread! I'm in a little rural town and don't have a lot of
    choices on fresh baked bread.....but I know they will have something and if you say it doesn't matter....then I'll just get what is the freshest!
     
    Mar 25, 2009
    #7
  8. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Or, you could use the Pillsbury french bread, and bake it fresh at the show!
     
    Mar 25, 2009
    #8
  9. raebates

    raebates Legend Member Staff Member

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    Now it's time for my broken record moment. In many states it's against food safety codes to offer food to the public without a license to do so. Check to make sure. And, just because other people do it doesn't make it right.

    Because of this, I only offer individually wrapped candies that I've clearly purchased.

    BTW, offering food at a show is different. It's an invited crowd as opposed to an open public venue.
     
    Mar 26, 2009
    #9
  10. nene960

    nene960 Member

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    I am doing a booth with another consultant and we are going to do the cream cheese with the spicy pineapple rum sauce on top the ginger wisabi sauce and pretzel sticks. The pineapple rum sauce and cream cheese is a hit no matter where you take it.
     
    Apr 2, 2009
    #10
  11. pattikake

    pattikake Member

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    Following up to my original post ... This event was a hit! Now keep in mind I live in Vermont - very small towns - mud season - very long winters!! The event was a 45 minute drive from my house. There were 6 vendors and we had over 50 people attend. They all had a blast and can't wait for us to do this again. I had the bread with dipping oils, and the cream cheese w/ the Pineapple Rum Sauce. HUGE HIT. I collected $300+ in orders, got one booking and several new contacts. Thanks for everyone's suggestions.
     
    Apr 2, 2009
    #11
  12. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    YEA! I'm glad it worked out well for you. Those new sauces and seasonings have been a hit at every show I've done!
     
    Apr 2, 2009
    #12
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