RMDave
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ChefBeckyD said:I think it's pointless. I never use them anymore.
BethCooks4U said:I used to put all kinds of cute, colorful flyers in the host packet but I found that most hosts never looked at any of it and when I asked they said there was too much information. Now I ONLY use the Cooking Show Planning Guide. I add stickers and notes on it and refer to it during host coaching. The company provides one flyer that covers all the benefits and tips that I had on the other flyers and it's less work and ink for me (and they are absolutely FREE).
Again, I use what the company gives me saving time and $$ and makes my job look easy.
baychef said:I do not use them either. I used to high light and try to host coach them with it but for me, it did not work.
In my experience, the phone or in person host coaching works the best. Getting them excited about the party whether it is because they are gathering their friends together and what a good time we will have or some are motivated by the products they will earn...whatever excites them.
Funny, I have some say..."oh, I don't really want very much"...sort of an extension of "I don't want to beg my friends for orders". So that is when I concentrate on what a fun time we will have and suggest either a dish, theme show or an alcohol based beverage (depending on the crowd). Then they are telling all of their friends to come over.
tys1031 said:Question--for those who meet with their hosts and do the host-coaching in person, do you think that is more effective than over the phone? Or does it depend on the host, maybe?
Just trying to get a feel for some changes I'd like to make to make my summer more productive and profitable.
Sheila said:Thanks Ann! You'll have to let us know how the sales go on those two!
tys1031 said:Question--for those who meet with their hosts and do the host-coaching in person, do you think that is more effective than over the phone? Or does it depend on the host, maybe?
Just trying to get a feel for some changes I'd like to make to make my summer more productive and profitable.
sandilou said:A couple years ago I had 8 shows on my June calendar. I was doing a happy dance b/c I was sure I would make it to the highest level of free stuff. They ALL canceled or postponed! :cry::yuck: I had to make calls and give discounts just to get enough orders to stay active. I was stunned and knew I had to make a HUGE change. I started meeting my hosts is person, and my business made 180 degree turn. Meeting 1-to-1 makes all the difference, and a cup of coffee costs about the same as mailing the packet. (write off a latte -- YES!) I bet I have cut my cancel/postpones by 95%!
Sandi
sandilou said:A couple years ago I had 8 shows on my June calendar. I was doing a happy dance b/c I was sure I would make it to the highest level of free stuff. They ALL canceled or postponed! :cry::yuck: I had to make calls and give discounts just to get enough orders to stay active. I was stunned and knew I had to make a HUGE change. I started meeting my hosts is person, and my business made 180 degree turn. Meeting 1-to-1 makes all the difference, and a cup of coffee costs about the same as mailing the packet. (write off a latte -- YES!) I bet I have cut my cancel/postpones by 95%!Sandi
cheflorraine said:Obviously your hosts don't mind taking the extra time to meet in person?? Do you meet with them once, and then do the rest of the follow-up by phone? On that in-person visit, do you go over the 'call 1' host coaching stuff?
As a Pampered Chef consultant, it is recommended to give the Planning Guide to all hosts who book a cooking show with you. This guide is a useful tool for hosts to plan their show and invite guests. It also helps them understand the benefits of hosting a show and the rewards they can earn.
The Planning Guide is a customizable tool, so consultants can make changes to fit their personal business needs. Some consultants may add their contact information or personalized messages to the guide. Others may include additional information or tips for hosts.
As a consultant, I use the Planning Guide to provide hosts with all the necessary information they need to have a successful cooking show. I go through the guide with them during the booking process and encourage them to use it to plan their guest list, menu, and show incentives. I also refer back to the guide during the show to remind guests of the host benefits and to encourage them to book their own show.
The Planning Guide has been a valuable tool in increasing attendance and sales at cooking shows. By providing hosts with a step-by-step guide, they are more likely to feel prepared and confident in hosting a show. This leads to more guests attending and a higher chance of guests making purchases. Additionally, the guide helps hosts understand the benefits of hosting a show, which can motivate them to invite more guests and earn more rewards.