I keep mine short.

[Happy Chef]

I send my cluster newsletters by email. Everyone in my downline has email. I try and keep them shorter mostly recognition and don't repeat stuff thats in the KCN or Weekly Bites. As I email them frequently with tips/ideas/goals etc. during the month. I also attach flyers to use that I find on Chef Success or that I have made. That way they can just add their personal info and they're done.

[bethcooks4u]

I send them by email now too. I send a short note in the body of the email and attach a doc with all the recoginition - it's "prettier" for those who want to print it off and post it (some love that when they are recognized!).

[Chef Karen]

I emailed my newsletter for several years but found that mailing it had more impact. With email there is the tendancy to skim over it, keep it to go back to someday (probably not) or just delete it. (especially if they knew they were not going to be in the recognition section) I keep mine pretty short. A brief intro, a recipe (don't we all just love recipes) birthdays, anniversary and then the flip side is recognition. Recognition is divided into to Gold, Sliver and Bronze levels.
Gold is for those selling over $3,000, Silver is for those selling over $1,000 and Bronze is for those selling over $500. The bronze level gives even the hobby consultant recognition. I also recognize for Most Kitchen Shows held, Most Bookings, Recruiting, Top Show Average over $400 and 4+ Kitchen Shows held.

The majority of my consultant are long distance so I try to give as much recognition as possible. I also include my own stats along with the amount of my paycheck. This keeps me accountable to keep a full schedule but also let's them see that even a director can have a bad month plus by seeing the pay as a director this gives them something to go for.

Karen

[bethcooks4u]

Karen,

I like how your newsletter sounds. How large is your team? Mine is only about 16 and some months I need to recognize over $200 or I'd only have 2 or 3 recognized. MANY of mine only want to do 1 show a month.

My recent consultants (6 of them have signed in 2007) are wanting income so that is changing but I still want to recognize those that keep holding on and have been there for me if only by staying active or submitting that one show that made the $4000. I don't just want to say "and also subitting shows" or something like that...

[Happy Chef]

Karen,
I like your Bronze Level. Right now I do #1 down thru anyone who sold 1K or more(I don't have a big group) and then group the rest together labeling it Other Consultants Who Contributed to Our Teams Cluster Sales This Month.
So anyone who did anything at least gets their name in my newsletter. I may change it now.

[ChefLisa]

I emailed my newsletter for several years but found that mailing it had more impact. With email there is the tendancy to skim over it, keep it to go back to someday (probably not) or just delete it. (especially if they knew they were not going to be in the recognition section) I keep mine pretty short. A brief intro, a recipe (don't we all just love recipes) birthdays, anniversary and then the flip side is recognition. Recognition is divided into to Gold, Sliver and Bronze levels.
Gold is for those selling over $3,000, Silver is for those selling over $1,000 and Bronze is for those selling over $500. The bronze level gives even the hobby consultant recognition. I also recognize for Most Kitchen Shows held, Most Bookings, Recruiting, Top Show Average over $400 and 4+ Kitchen Shows held.

The majority of my consultant are long distance so I try to give as much recognition as possible. I also include my own stats along with the amount of my paycheck. This keeps me accountable to keep a full schedule but also let's them see that even a director can have a bad month plus by seeing the pay as a director this gives them something to go for.

Karen

Karen, this looks great! Any chance you could please share it with us?

Thanks!
Lisa

[Chef Chrissy]

Ladies, you all have such wonderful ideas! Would any of you share a sampling of your cluster newsletters? Thanks.

[Chef Karen]

To answer both Beth & Lisa.

I have 25-30 in my cluster depending on who's active in a given month. When I was a new director I had what I called an "awesome" award. This award could go to anyone in the cluster who I thought needed some encouragement. Sometimes, I had a person in mind and then would look for a way to recognize them. Such as, attending 3 meetings in a row, great quick tip shared, brought a recipe or helped out at the meeting, first $400+ show....

If someone can let me know how to attach my file I will be happy to share it. I can be computer challenged. I tried to upload it but it said that my file was larger than what I could send.

Karen

[Happy Chef]

I'll get Greg on it.

[ShanaSmith]

I like the idea of braking it down that far too. I do what Deb said and recognize everyone that sells over $1000, has a great show or went out of their box.

Would you include hospitality people in your newsletter? I have a few that have no contact with their director at all. So it's me or nothing as far as reconition. One even has 4 recruits.

[bethcooks4u]

I like the idea of braking it down that far too. I do what Deb said and recognize everyone that sells over $1000, has a great show or went out of their box.

Would you include hospitality people in your newsletter? I have a few that have no contact with their director at all. So it's me or nothing as far as reconition. One even has 4 recruits.

Absolutely! They invest the time to attend the meetings and they deserve recognition. Especially if their director doesn't give them recognition!

[ShanaSmith]

The problem is that I don't get their number unless they bring them to the meeting themselves. I always include them in everything and recognize them when I can.

[bethcooks4u]

The problem is that I don't get their number unless they bring them to the meeting themselves. I always include them in everything and recognize them when I can.

I have them give me their information off of their IPT. I call them just after the 1st to get the info so that I have it early on.

[ShanaSmith]

that would work... actually I think I will ask them to email me their info. The one FD can send her team, and the others will have to send their own.

Thanks!

[ChefVee]

Do you think that some of you could post a sample of your newletters? (the ones that you mail).
I haven't done one yet but would like to start and need some ideas!
Thanks!

[ChefVee]

Hello?:confused:

[dannyzmom]

Here's mine - I xxxx'd out all the personal info like last names or $$ amounts attached to individuals, phone #s and addresses...but you can get the jist of it.

[dannyzmom]

Hey - where'd my attachment go? Lemme try again

ooooooh - I can't attach anything in Publisher....well poop. Gimme your email and I'll emai lit t oyou

[bethcooks4u]

Yeah, mine's in publisher too. The trouble with publisher is that you have to have the same version on both computers to send and open it.

[Chef Karen]

Here's mine

[pampmomof3]

Here's mine

I love it!! I think I'll implement the 3 levels in January!!!

Here's mine:

[ChefVee]

I love it!! I think I'll implement the 3 levels in January!!!

Here's mine:

Hi Thanks but I have copied and pasted some of it below:

PK ! 0#>€ Ù [Content_Types].xml ¢ ( ´TÉnÂ0 ½Wê?D¾V‰¡‡ªª º [¤Ò 0ö ¬z“m¶¿ï8@<hidden>) ©À%’3~Ë<�Ý ,µÊæàƒ´¦$Ý¢C20Ü
i&%ù ½å�$
‘ Á”5P’ 2èßÞôF+!C´ %™Æèž(
|
š…Â:0X©¬×,âÒO¨cü›M€Þw: ”[ ÁÄ<&

This is how it reads. Could you try that again? :confused:

I really appreciate it!

[pampmomof3]

Hi Thanks but I have copied and pasted some of it below:

PK ! 0#>€ Ù [Content_Types].xml ¢ ( ´TÉnÂ0 ½Wê?D¾V‰¡‡ªª º [¤Ò 0ö ¬z“m¶¿ï8@<hidden>) ©À%’3~Ë<�Ý ,µÊæàƒ´¦$Ý¢C20Ü
i&%ù ½å�$
‘ Á”5P’ 2èßÞôF+!C´ %™Æèž(
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š…Â:0X©¬×,âÒO¨cü›M€Þw: ”[ ÁÄ<&

This is how it reads. Could you try that again? :confused:

I really appreciate it!



WHAT??? That's crazy!!!

[pampmomof3]

Try this. I saved it as a Word 97-2003 document rather than 2007.

[bethcooks4u]

Much better!

[pampmomof3]

Okay good! I was getting worried!!! :DI pray my sales and recognition get better this month!! Summer is so ROUGH!!!:yuck:

[ShanaSmith]

my team and I have had a very tough summer. I am so looking forward to fall! And hopefully lots of great numbers for recognition