tips for hosting a good demo?

[versaceyoyo]

Hi TMXers!

My demo is Sunday and apart from myself there will be a couple of serious cooks there. 

Is there anything specfically I should be hoping to get from the demo?  The attendees are all interested in doing things from scratch so I will mention this to the consultant, but anything else I need to know about?

The only reason I ask is I have read on this forum that some people were disappointed with their demos (eg the food was bland or pitched at the wrong crowd)... so I want to avoid any pitfalls.

[I Love Bimby!]

Your best bet is to give your consultant a call and give them a good back ground on each of your guests including:
- interest in creating food from scratch
- any health interests
- any food intolerances/allergies in your or your guests home
- if any of your guests have an time issue (we're all busy aren't we)
- if there is a particular interest one or more of your guests have ie one may want to open a cup cake business....
all that kind of stuff. Just give them a good background on your guests and what their interests and motivation for seeing the thermomix is.

Your consultant should also go through the menu with you. So if there's something there that you really don't want, or something that you desperatly want to see then have a chat to them. It may mean that you provide the ingredients for the extra or replacement dish??

[faffa_70]

also let your consultant know if there are any food allergies or avoidances, that way you can make sure your menu is tailored for all your guests 

[versaceyoyo]

Great - good tips thanks!

[Chelsea (Thermie Groupie)]

I had my machine for quite a while before my demo so I made some TMX lemonade and rice crackers (and bought some nice wine) to serve with the demo food. I know it wasn't my job but I still like to have nice things prepared for when friends come over. 

[Thermomixer]

Hope your demonstrator is able to be flexible.  Friends had 2 demos from someone (no names) who just insisted on the straight down the line demo, no frills or variations.  Most were real foodies and 3 purchased but said they did it only only what they had seen elsewhere. 

[LisaR12]

i had a bad demo, if it wasn't for this forum i probably wouldn't have bought one. My friend who came to my demo bought from someone else

I would find out from your friends what really appeals to them and then speak to the consultant. The gluten free approach grinding rice and making rice milk could be a good selling point to some.

If they are going to make risotto ask them if they plan to put wine and Parmesan cheese in it, if not you could suggest to supply it. The risotto made at mine was yuck

Remind them to preheat the oven for bread

make sure they have enough pamphlets to hand out 

hope this helps

Lisa

[versaceyoyo]

Thank you so much for the great advice.  The point about rice milk is particularly useful as one of my guests has a lactose intolerant son and we were only just talking about finding an alternative to soy milk!  I had no idea you could make rice milk with a TMX.  I will ask about the risotto as well as I have heard a number of reports about dodgy risotto!

[achookwoman]

Had a Demo recently, 1 professional cook,  another who runs a very successful business with a coffee  shop attached.  I set a special table.  Good crockery etc.    Lots of nice biscuits.  Nice coffee and plenty of filtered water.   I think the atmosphere created is very N.B   The TMX  will speak for its self .   How ever I did speak to my consultant about the main dish.  The risotto that I had twice before was horrible.   So she decided to add some semidried tomatoes and white wine,  Swiss brown mushrooms. and adjusted the ratio of water to rice.  It was delicious .  So I would discuss the menu with her and consider your audience.   I also had some of isi's rolls to show if needed.

[faffa_70]

I ALWAYS add wine to my risotto, use swiss browns and also a couple of porchini pieces soaked in a little water overnight (add the lot water and all)

I then add baby spinach leaves to the bottom of the Thermoserve and mix through when I add the risotto so they wilt. Helps to add colour as well - just like the semi dried tomatoes would have done.

[achookwoman]

Kathryn,   but you are a very good cook,  and my consultant is not.   She readily admits this.

[versaceyoyo]

I ALWAYS add wine to my risotto, use swiss browns and also a couple of porchini pieces soaked in a little water overnight (add the lot water and all)

I then add baby spinach leaves to the bottom of the Thermoserve and mix through when I add the risotto so they wilt. Helps to add colour as well - just like the semi dried tomatoes would have done.

sounds divine!

[faffa_70]

ROFLMAO oh Chooky if you only knew!!

I am not a good cook, I can just follow a recipe really well and I listen (and read) intently to those that can for advice and tips.

I am one of those people that throws ingredients at the kitchen and it comes out a complete mess unlike others that manage to do the same thing and have a gourmet meal follow them sweetly to the table 

[achookwoman]

Katheryn,  I think you are too modest.

[Thermomixer]

Chookie, It is good advertising though if your consultant says she can't cook, but things turn out really well.  Just need her to get the fromula and stick to it if it worked twice before.

Good that she rescued it.