What's the Best Way You Have Found to Use the Mini Catalogs

[kimcooks4u]

I want to make the most out of the mini catalogs. Any suggestions? Is it in the follow up if I just send them out? What have you found to be the most successful with this form of advertisement? thanks!

 

[gmosullivan]

I find it is a great why to let everyone know that you are still there for them. But it is definity in the follow up. You will need to follow up with them, in most cases people will not contact you. We are all busy and it is just the root of it all.

I have done several mass mailings some with the small booklet and some with the catalog and it's both the same, Follow up is the key. Ususally I will send perferred customers in the last year the small booklet and all my hosts in the past year the catalog. I will follow up on both, but it is hard if you have a long list. Take so many a day. We usually do the bulk mailing as a cluster and use a letter in our books. We'll do it with each changing season. Let me see if I have the last letters to attach. I found it (I save everything on email) so here it is from the spring.

 

[chefmary]

I agree whole-heartedly with Mary about follow up. A good rule of thumb is only to send out as many mini catalogs at a time that you know you will be able to follow up with in the next week. When you've completed that batch, then you can send another batch and do the same, and so on.

I also find the mini catalogs are effective on bulletin boards in place of flyers...the pictures say it all! I've receive a few phone orders this way.

Mary

 

[kimcooks4u]

Anyone Doing Fall Open Houses?

Thanks!!! Great Tips on the mini catalogs!

OK here's a question regarding Fall Open House. What's your format?

Make the 3 new celebration recipes and have guests sample?
Do not demo?
Take orders? give away mystery host free product value?
Display all the new products.
Do you have it open as a come when you want and check things out?

I guess my goal is to get bookings. I really do not want to have a set time and demo. Am I way off on this or can it be done this way and is it worth it?

 

[chefmary]

Kim:

Use Doris' KISS principle: Keep it simple, sweetie!! I'd have some finger foods available (the tapas are great for this), then follow some of the suggestions in Patsy McGovern's tip sheet (attached). I hosted a Christmas in July Show this past week and served the tapas, a fruit tray (on the Rectangle Server) with Cool n Creamy Chocolate Fondue, and Chunky Artichoke Salsa with tortilla chips. They went over very well and no one missed a formal demo. I did the show as a Mystery Host Show and ended up with over $450 in sales, and 4 bookings for the fall (showed the new products and they LOVED them!).

HTH,

Mary

 

[gmosullivan]

I try to not call it an Open House. People will say they come and don't. There's something about a Open House that people think they have all the time in the world to get there and don't make it. Always have good intensions. I use a Customer Apperciation Day and they will come on time or ask if they can stop in later if they have something going on. I've had better luck with that then an Open House label which really is the same thing. I had really good one last time it ended up being a $1,400 show. I split it up and give 2 customers the benefits. I also Emailed customers with invites and offered the catalog and if they needed to order and did get several outside orders and a couple of bookings. If it's mainly past hosts, I don't always get a re book there, but do later in the Year or next year. Good Luck.