Share ---Demonstration That Increases Your Sales the Most..

[smilesarepriceless]

have you in recent shows...gotten several people to 'buy' a similar product, which you think has a directed correlation with something you mentioned, or demonstrated at your show...

share your success w/ us too!

 

[ChefBeckyD]

I sell a ton of the "Try me size" 8" skillet......never use it in a "demo" but always pass it around with an ice cube in it, and show that way how evenly it conducts heat.....then talk about how wonderful our cookware is......and that it is the last cookware you will ever have to buy!

Just got home from a show - 6 guests - sold 2 pans. booked 2 Sept. Shows...and an Oct Show......

I'm gonna be booked solid for Sept. by the end of next week!

 

[pamperedlinda]

Every time I show the EAD I sell several of them!

 

[ChefBeckyD]

Oh - and the Salsa recipe on pg 22 - I pass around the bowl of ingredients, and have everyone use the Salad Chopper to make the salsa - I have sold a TON of salad choppers this season! And it has contributed to my having the most shows booked EVER (for me 6 Cooking 3 Catalog) for July!

 

[catlwilles]

I showed how the Microfiber Towels can soak up 2 cups of water out of the Small Batter Bowl and sold 11 of them at one show!

 

[DebbieJ]

Salad Choppers. I do what Becky does with the Salsa or somehow incorporate it into my demo. For a trifle, put strawberries in the bowl and pass it around for the guests to chop them. For a salad, send around a bowl with olives.

 

[finley1991]

Mine is the Trifle Bowl... I have it set up when guests arrive and here is what I say...

"One of the things I love most about Pampered Chef is that they are always looking for ways to improve every product you use in your kitchen. No one was more excited than me when PC introduced our new Trifle Bowl!!!! PC always thinks everything through... one of the biggest pains about Trifle Bowls is storage because they are so big... so check this out... (I pull the bowl off the base and every gasps!) and what I love is that when people ask me if PC carries an ice bucket.. now I can say yes! You can use this as a trifle bowl, ice bucket, small punch bowl or for home decor. See the page in the catalog with the flowers in it. You can also put a candle in here. PLUS, our Trifle Bowl is made of the same material as our Batter Bowls so they are really durable. Also, you know when you make a dessert and you need to refrigerate it, you need to clear off the entire top shelf to accomodate your trifle bowl? With ours just remove the stem and you're good to go. PLUS, it comes with a lid. There is nothing worse than making a gorgeous dessert and refrigerating it and then having the cool whip take on the flavors that are in your fridge because it isn't covered... ever have that happen? Won't happen any more!" Then I demo the Triple Chocolate Trifle. The Trifle Bowl is my #1 seller in 2007!!!! I've sold over 50!!

Here's the recipe for the Triple Chocolate Trifle:

1 box brownie mix made as package directs for cake-like brownies
1 8oz container cool whip
2 3oz packages white chocoalte pudding
1 3/4 cups milk
3 candy bars of your choice (I use nestle crunch)

Cube the brownies into 1/2-inch cubes. Mix the pudding & milk, then fold in the whipped topping. Chop the candy bars with the Food Chopper. Layer the brownies, whipped topping and candy bars repeating the layers 3 times ending with a sprinkling of candy bar.

This is what I say... "This dessert is a girl's best friend! It contains all of the things that make us happy... brownies, cool whip, pudding and candy bars! Does it get any better than that? Who doesn't love this? And it's so easy to do... and for quicker prep, buy the brownie bites already made and you're half-way there..." Then I put this together in less than 10 minutes and I show the Trifle Bowl, Stainless Medium Bowl, Silicone Whisk, Mix 'N Scraper, Food Chopper, Cutting Board, Rectangular Baker, and Easy Read Measuring Cup.

Hope that helps!

 

[MomToEli]

Thanks, Colleen! That DOES help

 

[ljeffries]

I sell a bunch of the microplane graters and non-stick mini-muffin pans. I demo the Elegant Artichoke Cups that are listed as a new consultant recipe on the PC website. Shows a TON of the products that are in the new kit, plus they taste so good.

And Colleen, I am so going to use the trifle bowl idea you just put out here. I bet it works good in Alabama, too!!!

 

[mommyhugz1978]

Mine is the Trifle Bowl... I have it set up when guests arrive and here is what I say...

"One of the things I love most about Pampered Chef is that they are always looking for ways to improve every product you use in your kitchen. No one was more excited than me when PC introduced our new Trifle Bowl!!!! PC always thinks everything through... one of the biggest pains about Trifle Bowls is storage because they are so big... so check this out... (I pull the bowl off the base and every gasps!) and what I love is that when people ask me if PC carries an ice bucket.. now I can say yes! You can use this as a trifle bowl, ice bucket, small punch bowl or for home decor. See the page in the catalog with the flowers in it. You can also put a candle in here. PLUS, our Trifle Bowl is made of the same material as our Batter Bowls so they are really durable. Also, you know when you make a dessert and you need to refrigerate it, you need to clear off the entire top shelf to accomodate your trifle bowl? With ours just remove the stem and you're good to go. PLUS, it comes with a lid. There is nothing worse than making a gorgeous dessert and refrigerating it and then having the cool whip take on the flavors that are in your fridge because it isn't covered... ever have that happen? Won't happen any more!" Then I demo the Triple Chocolate Trifle. The Trifle Bowl is my #1 seller in 2007!!!! I've sold over 50!!

Here's the recipe for the Triple Chocolate Trifle:

1 box brownie mix made as package directs for cake-like brownies
1 8oz container cool whip
2 3oz packages white chocoalte pudding
1 3/4 cups milk
3 candy bars of your choice (I use nestle crunch)

Cube the brownies into 1/2-inch cubes. Mix the pudding & milk, then fold in the whipped topping. Chop the candy bars with the Food Chopper. Layer the brownies, whipped topping and candy bars repeating the layers 3 times ending with a sprinkling of candy bar.

This is what I say... "This dessert is a girl's best friend! It contains all of the things that make us happy... brownies, cool whip, pudding and candy bars! Does it get any better than that? Who doesn't love this? And it's so easy to do... and for quicker prep, buy the brownie bites already made and you're half-way there..." Then I put this together in less than 10 minutes and I show the Trifle Bowl, Stainless Medium Bowl, Silicone Whisk, Mix 'N Scraper, Food Chopper, Cutting Board, Rectangular Baker, and Easy Read Measuring Cup.

Hope that helps!

That helps a great deal!!!! Thanks Colleen!!

 

[GourmetGirl]

Colleen, I love that! I may have to do that at my mystery host show...

 

[SusanBP0129]

Microfiber Towels

I showed how the Microfiber Towels can soak up 2 cups of water out of the Small Batter Bowl and sold 11 of them at one show!

I do this, too and I sell a TON of microfiber towels. It's a great add on for 8.50!

 

[GourmetGirl]

I showed how the Microfiber Towels can soak up 2 cups of water out of the Small Batter Bowl and sold 11 of them at one show!

My one piece of warning, is make sure there is no soap still in the microfiber... as when I twisted it out at a show once after soaking up the water a yucky, soapy looking water got wrung out and it wasn't so appealing...

 

[finley1991]

Thanks for your kind words... I've found with coaching my team that it helps to have the words to say... I need the words myself.. once I hear something said, I can do it... somtimes it's just coming up with the words in the first place!

On that note, I never do any shows without an outline. I write up an outline for every single show I do... I have it in word and I modify it for each show... but I use one always.

 

[KRISTI'SCOOKING]

Thanks for your kind words... I've found with coaching my team that it helps to have the words to say... I need the words myself.. once I hear something said, I can do it... somtimes it's just coming up with the words in the first place!

On that note, I never do any shows without an outline. I write up an outline for every single show I do... I have it in word and I modify it for each show... but I use one always.

Colleen,
Would you share one of your basic outlines you use for your show? Thank you, Kristi

 

[finley1991]

I'll attach it here... I've had a crappy month with no live shows yet so it's still got June stuff in it but it will give you the idea. Please feel free to ask me any questions about it!

 

[pamperedlinda]

Excellent Outline, thanks for sharing.

 

[KellyRedHead]

Love these ideas! Keep them coming I need some fresh ideas, I feel like I am in a rut lately



Kelly V.

 

[PamperedChefDude]

The 10 minute pork tenderloin in the Covered Baker. We're selling them like hot cakes and booking parties in Oct for those that want the discount. It definitely sell it.

 

[bethsbiz]

Hands down for me is the salad choppper...even if you don't make an actual salsa, cut an onion and a tomatoe in the batter bowl and you will sell this awesome item! 2nd would be the microplane; I demo this no matter what; I have a piece of citrus to demo the zesting and always show the food grater with inexpensive nuts.

 

[PCGINA]

I love to demo/sell groupings ~ My favorites:

Cutting Board - 16.50

Forged Cutlery 5" Utility Knife - $32.00

Ultimate Mandoline - $59.50

Citrus Press - $16.50

2 Qt. Quick-stir Pitcher - $14.50

Total: $139.00

Having this grouping printed on their order form: PRICELESS!!*

*If they buy the entire grouping, I give them 10% off - usually entices someone else to purchase a grouping.

So - it is easy to show them using only a lemon (about the only demo I do at a show anymore ) how easy it is to make lemonade. Great grouping for the bride & groom

Put together some groupings and PRINT it on your order form or have it on your lapboards...

 

[MomToEli]

You guys that are printing your own order forms ... are you not providing the customer with Notice of Cancellation the night they order?

 

[MomToEli]

I'll attach it here... I've had a crappy month with no live shows yet so it's still got June stuff in it but it will give you the idea. Please feel free to ask me any questions about it!

Questions: What is your Little Black Book?

Are you using your own custom order form - sale items printed on back? Is this the guest specials, or do you put other items "on sale" each month?

Open Dates Card - when you pass this, is it a single card with next three open dates - do they simply sign while it's being passed? Have you found this more effective than having the card at your closing station (for lack of a better word for it)?

Do you do a drawing for a door prize from the door prize slips?

Thanks, Colleen!

 

[finley1991]

Questions: What is your Little Black Book? It is the Closer Look album customized. I have the closer look pages, info about direct sales, commission checks, hosting info, upcoming host specials and product info...

Are you using your own custom order form - sale items printed on back? Is this the guest specials, or do you put other items "on sale" each month?I use the Outside Order Form from Consultant's Corner. I don't put things on sale myself each month... only what the company offers and that's already preprinted on the order form.

Open Dates Card - when you pass this, is it a single card with next three open dates - do they simply sign while it's being passed? Have you found this more effective than having the card at your closing station (for lack of a better word for it)? It's a 4x6-inch index card with the open dates on it (my next 3) and what I will give them for taking one of those dates. For August I am offering a free Large Grooved Cutting Board for booking one of those dates. I encourage them to sign it when it goes around as to not miss out on the free item I am offering. I haven't thought of having it at checkout but that's not a bad idea!!!

Do you do a drawing for a door prize from the door prize slips? I do two drawings at each show... I do an on-time drawing... I give tickets to everyone who comes before the official start time and then draw a ticket at the time the show is supposed to start. That prize is free shipping on their order THAT DAY. Then I start the show about 10 minutes after that to accomodate the stragglers. I also do a drawing from the prize slip... usually a Season's Best. Although, I am rethinking that part of it because I think that I rely on my prize slips too much and don't ask EVERY guest at checkout if they want to host or opp info so I'm thinking of doing away with the prize slip to FORCE myself to ask everyone. We'll see how it goes!!!!

Hope this helps!

 

[kkcomp2]

Hi,
I have a party this Friday and I have to demo the salad choppers. Can you share the Salsa recipe with me and how you demo it.
Thanks Mary

 

[MomToEli]

The recipe is on pg 22 of the catalog. I've done it with and without the jalepano pepper. I recommend including it - I take it already seeded so I don't have to mess with that part at the show. At my last show they made it pretty mushy. They ate every bite of it, too!

 

[ChefBeckyD]

Hi,
I have a party this Friday and I have to demo the salad choppers. Can you share the Salsa recipe with me and how you demo it.
Thanks Mary

The Salsa recipe is on page 22 of the current catalog - on page 32 (?) of the F/W catalog.I rough chop/slice the onion w/ the Utility knife, seed the pepper(with the core and more) and then rough chop, press the garlic, use the salad spinner to spin dry the cilantro & tomatoes......and then throw it all in the smallest SS bowl, and pass it around w/ the salad choppers and let everyone take a turn chopping. While they are doing that, I make Guacamole and show how to pit a an avocado......use the mix n masher to stir up the Guac.
When the Salsa makes it back to me, I cut a lime in half, slice 1/2 of it w/ the UM, and press the other half into the Salsa.
Then - I spoon the Salsa & Guac. into the small dots bowls(using the mix n scraper), put a small bamboo spoon in each, and pour Chips into the Large Dots Bowl and set the salsa & guac on either side of it. I take a couple lime slices and some cilantro and make a garnish for the side of each bowl of dip.
Very easy, and shows a ton of products.

 

[JAE]

I sell a ton of the "Try me size" 8" skillet......never use it in a "demo" but always pass it around with an ice cube in it, and show that way how evenly it conducts heat.....then talk about how wonderful our cookware is......and that it is the last cookware you will ever have to buy!

Just got home from a show - 6 guests - sold 2 pans. booked 2 Sept. Shows...and an Oct Show......

I'm gonna be booked solid for Sept. by the end of next week!

Becky
You're doing great! I'm still hoping and calling. Can't wait to do the pan demonstration.

 

[GourmetGirl]

Becky I love that idea! What an easy show idea for a Sip 'n Dip show... make some margaritas in the QSP and it's all set!

 

[Chef Endora]

I've learned so much in just a few moments!

THANK YOU!

 

[pamperedlinda]

The recipe is on pg 22 of the catalog. I've done it with and without the jalepano pepper. I recommend including it - I take it already seeded so I don't have to mess with that part at the show. At my last show they made it pretty mushy. They ate every bite of it, too!

I made this at my show today. I took grape tomatoes from my garden and they were so juicey that they squirted all over everything! I was so embarrassed....but it was funny too! Sold a couple of them and everyone loved the salsa.

 

[Cindycooks]

Becky - the salsa idea is awesome - thank you so much for posting this!

For me - I'd say the 8" try-me pan as well, passed around with an icecube. For booths, I do not do a demo, but I put sequins and water in the QSP, tape it shut and let people "plunge"! I always sell a few at every booth, & I really and not there to sell...!

 

[missydivine]

I love making the salsa, it's so easy and good!

 

[chefruthie]

I have sold 9 Deep Covered Bakers in 5 shows all at full price!! I have done the 10 min pork tenderloin sandwiches at 1 and the salad at another. The shows that I didn't demonstrate the DCB, I just talked about those recipes and showed the card with the chicken in the baker. I have 2 shows booked next week that the Hosts want the DCB as a 1/2 price and 3 in Aug that want it and 2 already for Oct that want it as the Host Bonus.
It's an awesome investment but if it's not affordable right now the card really does show it off beautifully.

 

[katie0128]

I sell a ton of the "Try me size" 8" skillet......never use it in a "demo" but always pass it around with an ice cube in it, and show that way how evenly it conducts heat.....then talk about how wonderful our cookware is......and that it is the last cookware you will ever have to buy!

Just got home from a show - 6 guests - sold 2 pans. booked 2 Sept. Shows...and an Oct Show......

I'm gonna be booked solid for Sept. by the end of next week!

I have been doing the ice cube demo and promoting the 8" saute as the "Try Me" piece, but got this idea from my upline...

Tell people that you think PC has mislabeled the "Try Me" piece in the catalog. It is really supposed to be the 12" skillet. Why? Most people aren't going to make lots of things in the 8" saute... they usually need something bigger. The 12" skillet fits that need. Encourage them to purchase the skillet, leave it on the stove top and use it at least one time EVERY DAY. Tell them you will call after 10 days and see what they have been making in it. Then you will call again after 20 days to find out how much they really love it! If for some crazy reason they decide they don't like it, they are only on day 20 and it can still be returned under the 30 day, money-back guarantee.

Hopefully this will encourage people to take the plunge and try a larger piece... especially since it would mean 125 Pan-o-Rama points vs. only 38!!

 

[heatherkiss]

I love this thread! Getting ready for my Grand Opening show!

 

[Christ Follower]

Wow, I better work on my game a bit! You all have great ideas! I do sell a lot of prep bowls just talking about all the different things that they can be used for, but no high ticket items like the DCB, pans etc.

 

[dannyzmom]

Oh - and the Salsa recipe on pg 22 - I pass around the bowl of ingredients, and have everyone use the Salad Chopper to make the salsa - I have sold a TON of salad choppers this season! And it has contributed to my having the most shows booked EVER (for me 6 Cooking 3 Catalog) for July!

I did the pass-around salsa at the FR yesterday adn sold 6 Salad Choppers!!

 

[pamperedlinda]

I did the pass-around salsa at the FR yesterday adn sold 6 Salad Choppers!!

I did the pass around salsa and squirted tomato juice all over my host! Good side is I did sell a couple of them to the guests though.....gotta watch those juicey litltle tomatoes!

 

[ChefBeckyD]

I did the pass around salsa and squirted tomato juice all over my host! Good side is I did sell a couple of them to the guests though.....gotta watch those juicey litltle tomatoes!

Linda, that always happens to me too! I always warn them that there is a splatter zone! I have been using grape tomatoes from my garden too - but my Romas are almost ripe - and I have a bumper crop - so I'll probably switch to those, and it won't be so juicy then.

 

[pamperedlinda]

Linda, that always happens to me too! I always warn them that there is a splatter zone! I have been using grape tomatoes from my garden too - but my Romas are almost ripe - and I have a bumper crop - so I'll probably switch to those, and it won't be so juicy then.

That's a thought too. My romas are still really green, but my big tomatoes (can't remember which ones I planted, but they are HUGE) are quite plentiful I might try hacking one of them up and tossing it in the bowl instead. Don't ya just love a garden?

 

[ChefBeckyD]

That's a thought too. My romas are still really green, but my big tomatoes (can't remember which ones I planted, but they are HUGE) are quite plentiful I might try hacking one of them up and tossing it in the bowl instead. Don't ya just love a garden?

I love my garden! And tomatoes this year went gangbusters! We planted 6 kinds - 10 plants - some of them are taller than I am (5' 6") and loaded! I have one Early Girl plant with ripe fruit, the Romas are just beginning to turn, and soon the Orange tomatoes, and the yellow pear tomatoes will be ripe too - I keep think how pretty that will be for salsa at shows!

 

[pamperedlinda]

I love my garden! And tomatoes this year went gangbusters! We planted 6 kinds - 10 plants - some of them are taller than I am (5' 6") and loaded! I have one Early Girl plant with ripe fruit, the Romas are just beginning to turn, and soon the Orange tomatoes, and the yellow pear tomatoes will be ripe too - I keep think how pretty that will be for salsa at shows!

That will be pretty! My yellow pear tomatoes died a slow miserable death this year

 

[ChefBeckyD]

That will be pretty! My yellow pear tomatoes died a slow miserable death this year

I'm so sorry for your loss! ( .......yet also ) We love those right off the vine - my 3 yr old loves the idea of picking and eating tomatoes. If you didn't live so far away, I'd send you some! They are hard to find here - even at the Farmers Markets - unless you grow them yourself.

 

[pamperedlinda]

Becky, that is so sweet of you. I think we'll be okay though.....next year I'm gonna plant several so I can hopefully cover my losses! LOL

 

[SusanBP0129]

This is a great thread, so I'm bumpig it up.....

 

[hperschnick]

Thanks for bumping this - I have copied some great stuff to use at my next show!

 

[OhmyDLM]

I'm doing a demo for a large group of consutants in September. I'm working on finding unique tips and tricks and ways to use products that they may not have thought of before. I've written down a lot of ideas I've found here but I NEED MORE! Anymore ideas your use at shows that you could share? PLEASE KEEP THEM COMING!

 

[ChefBeckyD]

I'm doing a demo for a large group of consutants in September. I'm working on finding unique tips and tricks and ways to use products that they may not have thought of before. I've written down a lot of ideas I've found here but I NEED MORE! Anymore ideas your use at shows that you could share? PLEASE KEEP THEM COMING!

Well, I have a pretty unique use for the salad spinner......I had a July host who booked to get the Salad Spinner - to spin dry the family bathing suits! She doesn't cook at all (Seriously - her refrigerator & freezer were EMPTY except for some fruit, frozen pizzas, and the demo ingredients!) but she fell in love with the Bathing Suit Spinner!

 

[OhmyDLM]

Well, I have a pretty unique use for the salad spinner......I had a July host who booked to get the Salad Spinner - to spin dry the family bathing suits! She doesn't cook at all (Seriously - her refrigerator & freezer were EMPTY except for some fruit, frozen pizzas, and the demo ingredients!) but she fell in love with the Bathing Suit Spinner!

haha, that's interesting LoL... I like the idea but am somehow turned off on the thought of using it for food after... am I totally werid on this one? LoL