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sandilou said:I got my change over kit today, and it took me all day to realize there are no new invitations! Did they say anything about that at the launches?
Sandi
It is the one with the chocolate hazelnut torte that we had last seasonsandilou said:So, are we suppose to just use the mini's now? There is ONE invitation on the Supply Order Form, but I'm not sure what it is. KG32, what ever that ia.
Sandi
wadesgirl said:They must have plenty of the current style that they don't need to change them. Guess I haven't used them in a long time so I don't remember how often they changed them.
sandilou said:So, what do you use -- minis? I have 2 new consultants and need to be able to tell them what to use. I use mostly invitations.
Sandi
wadesgirl said:I do use minis. I was going to switch back but then my printer wouldn't feed the postcards any more and I hate dealing with labels. So it's the minis still for me. It's really up to them what they want to use or if they want to send them at all themselves. My NED doesn't send out invites for her hosts but she's still very successful. I encourage it to all my new consultants but it's not mandatory.
I might have some in my office that I want to get rid of if you are looking for generic postcards.yankfan24 said:The mini's are great, but can get expensive. I don't care for the torte invites and wish that we had the generic ones (with the people standing around) to choose from. People get to the shows and want to know why you aren't making what's on the invitation!! I've been lucky that a lot of my hosts use my PWS for evites and FB events.
sandilou said:Ha! I thought it was just my printer! I give my hosts the option of me sending, and most want to do it themselves b/c they can hand out a lot of them, saving postage. Everyone is looking for a way to save money.
Sandi
skaugchef said:I also have A LOT of generic invitations that I'd be willing to sell.
"What? No New Invitations??!?" is a phrase commonly used by Pampered Chef consultants to refer to the lack of new invitations for upcoming cooking shows or product demonstrations.
There could be various reasons for the lack of new invitations, such as a slow season for hosting events, a decrease in demand for Pampered Chef products, or personal schedule conflicts of potential hosts.
If you are a consultant, you can reach out to potential hosts and inquire about their interest in hosting a Pampered Chef event. You can also utilize tools and resources provided by Pampered Chef, such as online parties and social media marketing, to expand your reach and potential for new invitations.
Yes, it is possible to have a successful Pampered Chef business without constantly receiving new invitations. You can focus on building relationships with your current customers and hosts, providing excellent customer service, and utilizing various marketing strategies to maintain and grow your business.
If you are experiencing a significant decrease in new invitations, it may be helpful to evaluate your current marketing strategies and reach out to your upline or fellow consultants for advice and support. You can also attend training sessions and conferences provided by Pampered Chef to learn new techniques and stay updated on industry trends.