Who Else Sold 4 Pastry Mats at Their Last Show?

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SUMMARY

The discussion centers around the effective use of pastry mats and related tools during cooking shows. A participant highlighted the popularity of the pastry blender and pastry cutter, successfully selling two cutters by sharing tips for making peanut brittle and Christmas chocolates. The pastry mat was emphasized for its versatility, allowing for easy drying of chocolate-covered treats without the waste of wax paper. Participants noted the convenience of using the pastry mat with a mandoline for slicing, enhancing the overall cooking experience.

PREREQUISITES
  • Understanding of pastry tools, specifically pastry mats and pastry cutters
  • Familiarity with chocolate dipping techniques and related recipes
  • Knowledge of using a mandoline for food preparation
  • Basic cooking show presentation skills
NEXT STEPS
  • Research effective techniques for using pastry mats in various cooking applications
  • Explore innovative recipes for chocolate-dipped treats
  • Learn about the benefits of using mandolines in food preparation
  • Investigate strategies for engaging audiences during cooking demonstrations
USEFUL FOR

Home cooks, culinary instructors, and anyone involved in cooking demonstrations or shows looking to enhance their presentation skills and product knowledge.

wadesgirl
Gold Member
Messages
11,383
I had a show last night and when I had them introduce themselves and say their favorite product one of the co-hosts mentioned that she loves the pastry blender (which is a different item that people hardly ever say). I always bring the pastry mat with me so people can see the difference in ours and was about ready to start talking about it when my sister piped up and told me not to steal her favorite product! I sold her on it last year when it was on sale and she's loved it ever since. So I just handed it to my sister and let her do the talking. So many of the ladies were excited about it and even more when I talked about the pastry cutter (sold 2 of those). I gave them different tips for the peanut brittle and the Christmas chocolates I use it for. I mentioned that on another thread and everyone loved the idea too. I'm not a baker, hardly ever make fresh bread but I still use mine all the time for other things!
 
Way to go!
(hey recruit your sister - she did a great job!)
 
That's great! I have never talked about it at my shows. I'm going to have to now w/the holiday's coming.

Thanks for sharing.
 
  • Thread starter
  • #4
PamperedDor said:
Way to go!
(hey recruit your sister - she did a great job!)

I've tried. She said she would be interested when her life slows down or at least a couple kids out of the house! She'll just be my best supporter until then. I call her my Pampered Sister!
 
What is the other thread you spoke of the ideas you share?
 
  • Thread starter
  • #6
ChefSharain said:
What is the other thread you spoke of the ideas you share?

I don't remember but I can just put it down here!

I love doing things dipped in chocolate. Like Ritz crackers with peanut butter, pretzels, oreo truffles, pretzel wreaths from last year, etc. I use the pastry mat to let them dry rather than wax paper. By the time you have filled up the whole pastry mat, the ones at the beginning are already set. Then all you have to do is peel them off and box them up. You aren't wasting wax paper, it comes of easily and cleans up nicely.
 
I bring the pastry mat to use with the mandoline. You don't need to slice over a cutting board, just any surface that will catch your food as you slice it! It's an easy thing to pack and an easy add on product.
 
  • Thread starter
  • #8
DebbieJ said:
I bring the pastry mat to use with the mandoline. You don't need to slice over a cutting board, just any surface that will catch your food as you slice it! It's an easy thing to pack and an easy add on product.

That's a great idea, then when you have to add to another bowl, it's foldable and dumpable without loosing stuff off the sides of the cutting board.
 
Gotta love all of the cool suggestions here!
 

Frequently Asked Questions

Who else sold 4 pastry mats at their last show?

Many consultants have reported selling multiple pastry mats at their shows, especially when they highlight the versatility and quality of the product. It's common for successful consultants to share their experiences and strategies in team meetings or online forums.

What strategies can I use to sell more pastry mats at my show?

To sell more pastry mats, consider demonstrating their use during your presentation, offering a special deal for purchasing multiple mats, or sharing customer testimonials about how the mats have improved their baking experience. Engaging your audience with interactive cooking demonstrations can also boost interest.

Are pastry mats a popular item among Pampered Chef products?

Yes, pastry mats are quite popular among Pampered Chef products. They are often praised for their non-stick surface and ease of use, making them a favorite among bakers and home cooks alike. Highlighting their benefits can help increase sales at your shows.

How can I encourage guests to purchase pastry mats at my show?

Encourage guests to purchase pastry mats by offering a limited-time discount, bundling them with other products, or providing a fun recipe that utilizes the mats. Creating excitement around the product and showing its practical applications can also motivate guests to buy.

What are some common objections to purchasing pastry mats, and how can I address them?

Common objections may include concerns about price or whether they really need the product. Address these by emphasizing the long-term savings of using a reusable mat instead of disposable parchment paper, and demonstrate the mat's durability and versatility in various cooking tasks. Providing a money-back guarantee can also alleviate concerns.

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