First Booth, Product Question...

[leahevanson]

I am doing a booth at a crafts fair in October, and I am super excited. I have looked through a lot of the suggestions and flyers on CS, and I am so glad I have this as a resource.

I am planning on displaying my Kit, several SA things that I have, and some of the more popular kitchen tools. My questions is about Stoneware and the Cookware. I have the bar pan (of course), large round with handles, and the DCB. I am hesitant to display these because they have been well used at my shows. My DCB has BBQ sauce stains in it from doing the 20 mins ribs, and then pans are definitely seasoned. Should I put them out anyway? Do you all have special sets that you use for booths? I will consider investing in a new piece if need be.
About the cookware...I do not have any besides the 8 in. saute that came in the Kit. I do have the display info sheets off the supply order. Will this be enough?

Thanks in advance for the advice!

 

[scottcooks]

Have something that represents how new stoneware looks, be it the bottom of a seasoned pan, or a small bar pan or whatever. Definitely show a seasoned stone.

Remember you are there to TAKE - not to Give; take Name, Address Phone, Email Fax (NAPEF) and talk to folks. "What can Pampered Chef get you for free?" "Is it time for a Girl's Night Out? I'll come cook and entertain and you just chat with the girls." ... are some of the things I'll say to folks who take the second-glance at my booth.

Think what you want from each venue - hosts? recruits? for hosts, bring the current and next month's host specal. For recruits, bring plenty of recruiting literature and a Take A Closer Look pamphlet or notebook to take folks through.

I have both an executive and stainless Saute pan and include either fake grapes, fresh lemons, and/or fake plant greenery around things to dress them up a little. Mostly, I talk about the executive cookware being so easy to clean, and that it is great for 90% of all cooking I'll do at home. I talk up the flared rims, tempered glass lids, silicone handles, nonstick inside and out. For stainless, I talk about tri-ply construction, dishwasher friendly and broiler safe as unique features. I do mention "some people believe there are health concerns in using teflon", but that it is in my own kitchen - b/c I know how to use it properly, and when to reach for my stainless.

 

[leahevanson]

Thanks for the advice. I know I need to put some extra money eventually in cookware, because it sells so well.