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This thread explores various changes participants are considering or implementing in their businesses for the year 2011. Discussions include strategies for closing shows, improving host coaching, and personal goals related to sales and business practices.
Views differ on the effectiveness of closing shows within specific timeframes, with some participants sharing successful experiences while others express challenges. No clear consensus emerges regarding the best approach to host coaching and closing strategies.
Participants share personal experiences and strategies, reflecting a range of approaches to managing their businesses in the context of Pampered Chef consulting.
Consultants looking for insights into managing show closures, improving host interactions, and setting personal sales goals may find the shared experiences relevant.
ShelbyMichalek said:I'm implementing a 48 hr close
sassypip said:I have been chasing down hosts for a week now! 7 of them to be exact. 5 are catalog parties that have been going on since the beginning of the month(or longer) NOw that I finally caught up with them all, I am scrambling to close parties before midnight tomorrow and so far, 2 opf them have not had enough to even make a party. FRUSTRATING TO say the least. Any other month I would have been fine, but at this point every dollar is counting to getting me to the next sell a thon level(level 3) NOt sure at thispoint I am going to make it or not.![]()
esavvymom said:My hospitality director (who is a NED)...says that she closes within that 1-2 day window. She always rebooks her hosts. So she tells the host that any outside orders she receives AFTER the show can be made into a catalog show - and since she's rebooked her for a future show....she can put it in as the new show and the host gets additional Host Special items (and of course, she rebooks her again).
Since the biggest problem hosts have is the "outside orders" they are trying to get after the show- that would probably be a way to eliminate it- SOME.
heather223 said:Here are the things I am going to work on in the new year:
1) Host Coaching
2) Customer Service
3) Closing in 48 hours
chefsteph07 said:How are you going to work on the host coaching? I could really use attention in that area too
esavvymom said:OT - but can you combine those two catalog shows that are short and make them "co-hosts" and have it ship to YOU to be divided?
In 2011, many direct sales businesses are focusing on enhancing their online presence, improving customer engagement through social media, and adopting new technologies for sales tracking and inventory management. Additionally, companies are revising their compensation plans to better reward their consultants and attract new recruits.
Pampered Chef consultants are adapting by utilizing social media platforms to host virtual parties, which allows them to reach a wider audience. They are also incorporating online tools for booking parties and managing customer relationships, making it easier to connect with clients and streamline their operations.
The changes being implemented in 2011 are expected to boost sales performance by increasing visibility and accessibility for potential customers. By leveraging technology and social media, consultants can engage with a larger audience, leading to higher sales and more successful parties.
Yes, in 2011, Pampered Chef is introducing new kitchen tools and products that cater to current cooking trends, such as healthy eating and convenience. Additionally, there are often seasonal promotions and incentives for consultants to encourage sales and recruit new team members.
Consultants can stay informed about changes by participating in company training sessions, attending conferences, and regularly checking the official Pampered Chef website and social media channels. Engaging with other consultants through forums and groups can also provide valuable insights and updates.