• Arrive early and park in an outer parking area, leaving the closer parking spots for the store's customers.
  
  
• Get a grocery cart and load up everything you brought with you to do the demonstration. Upon completion of set up return cart to the front of the store.
  
  
• Leave your personal belongings locked in the trunk of your car.
  
  
• Stop at the Service Desk, check in with the Store and Department Management. Remember, you are in their store and need to follow their guidelines. You are their guest.
  
  
• Sign in on the daily vendor log.
  
  
• Check to see if you have adequate product to sample and sell; contact agency if insufficient product for the event.
  
  
• Follow the manufacturer/agency instructions as to what method to use to purchase any supplies and product you need, such as napkins, paper towels, etc. unless already provided in the kit. Keep your receipts for these items in an accessible place just in case someone asks if you have paid for these items and to attach to your report form to submit to your agency.
  
  

Set Up your Demo

• Check with Department Manager to find the best location for your display.
  
  
• Locate the product, note prices and aisle numbers. Examine the competing products and record their prices if necessary.
  
  
• Pick a location close to the product that is visible, but does not take up too much aisle space. The Department Manager may also have a specified location in mind.
  
  
• Count and record beginning inventory per instructions. Ask the Department Manager if there is any product in the backroom that you need to inventory, requesting to be alerted if product is added to the shelf. It is extremely important that a correct inventory is taken so the number of units sold can be tracked.
  
  
• Set up your demonstration table display. Neatly display the product and POS (Point Of Sale) material so you attract attention in a positive way. Place trash receptacle next to the table.
  
  
• Store extra supplies neatly under or behind your table.
  
  
• Be sure to place your garbage can with liner in front of your table.
  
  
• Be sure that your utensils and dishes are clean before using them.
  
  
• Wash your hands! Put on plastic gloves.
  
  
• Display "Warning Signs" i.e.- "Sample is Hot!" "No Samples for Children".
  
  

Prepare your samples according to the instructions. If it is a non-refrigerated product build a display of the product on your table. By having a display of the product on the table, the consumer can immediately identify the product being demonstrated and this will add excitement and interest in your demonstration. You also will have access to the product to put in the consumer's hands for immediate purchase. Note: Most retailers to do permit the use of decorative plants on the demo table.

Begin Demonstration

• Smile! Maintain Eye Contact
  
  
• Be enthusiastic, speak loud and clear.
  
  
• Greet the consumer and introduce the product.
  
  
• Offer the consumer a sample.
  
  
• Always mention the brand name of the product, the key selling points, the lowest cost, and answer any questions they may have.
  
  
• If there are questions you cannot answer direct the consumer to the 800# or website noted on most packages
  
  
• Offer the consumer a coupon and inform them of their savings.
  
  
• Be assertive. Put the product in the customer's hand whenever possible.
  
  
• Stand to one side of your table. This brings you one step closer to the customer and allows personal contact.
  
  
• Be your best at all times (you never know when you will be demonstrating to an auditor).
  
  
• Ask for the customer's opinion and if they do not like it, ask for feedback as to why they do not.
  
  
• Suggest other items that compliment the product.
  
  
• Thank the customer and invite them to current and future demos.
  
  

Other Tips on the "Perfect Event"

• Always keep your work area clean and professional.
  
  
• Use gloves, napkins, and a damp cloth with sanitizer cleaner.
  
  
• Clean up anything that spills.
  
  
• Always walk the store during lunch and break times to pick up any discarded sampling supplies and discarded coupons. Do so again at the end of your sampling day. For safety reasons, never leave samples and/or coupons unattended on your table.
  
  
• If your product is selling very well, pull it forward on the shelf. If you need your product restocked, inform the department head or a worker in the department. Occasionally the store will have you restock yourself.
  
  
• If you have samples that have gone past prime serving, discard them. Try to prepare only the amount of samples at a time that can be passed out in a timely manner. You want your samples to be of the very best quality.
  
  

Coupon Distribution/ Redemption:

A sale from the distributed coupons may not occur on the day of the event but at a later date. Manufacturers are expecting an immediate "bump" in sales during the promotion; and ALSO an increase after the promotion showing an increase in sales compared to prior promotion sales figures. Be sure not to miss talking to passing consumers even if they do not want to sample.

Mystery Shoppers and Auditors:

Many manufacturers, marketing companies, and local event marketing companies send persons to the stores. These visits are to verify that the event is taking place on the correct date, and procedures are being followed. This information may be shared with the retailer, manufacturer, or others. The auditors usually do not identify themselves and are dressed as normal consumers.

Food Safety and Sanitary Procedures

You must supply samples that are safe to eat. Your Food Safety Policy must contain two objectives:

• To operate clean and sanitary sample demonstrations, which meet high standards of integrity in the protection, storage, and handling of food.
  
  
• To comply with or exceed all national and local public health laws relative to food safety.
  
  

Potentially hazardous food products requiring refrigeration or heat must be handled, stored and displayed so that the proper temperature will be maintained at all times except for short periods.

The most important thing to remember is to keep your hands clean. Wash them and use plastic gloves. If you touch anything else, such as your hair, any part of your body, product bags off the shelf, freezer door, or shopping cart, change your gloves before handling the products again.

Refrigerated Food

• Requires refrigeration must be kept at 36-40¼F (2-4¼C).
  
  
• It may be held above 40¼ for up to 4 hours, but then must be thrown out.
  
  
• For sampling purposes, 4 hours is too long for your product to be its best, for your sampling purposes, anything held out of refrigeration for longer than 30 minutes should be discarded.
  
  

Hot Food

• Food that is intended to be sampled hot should be held in hot holding units to ensure the internal product temperature is maintained at or above 140¼F (60¼C). It may be held below 140¼ for up to 4 hours, but needs to present a good image. After 4 hours, samples must be discarded. Always display "Sample is Hot" sign.

Here are a few easy rules to remember:

• Product held between 40¼F and 140¼F for over 4 hours is not safe to eat.
  
  
• Keep hot foods hot and cold foods cold.
  
  
• Use a different utensil for each different product.
  
  
• Open packages with scissors or knife, not with your teeth, fingernails, pencil or other object.
  
  
• Clean up spills with paper towels.
  
  
• Keep extra supplies in a plastic bag or closed container off the floor, out of customers' reach.
  
  
• Use sanitizer, if necessary.
  
  
• Keep areas clean and free of garbage. Empty your garbage often.
  
  
• Samples cannot be left unattended on the table.
  
  
• Handle knives carefully and put in a closed container under your table when you are not using them; on breaks, take knives with you.
  
  
• Never leave appliances unattended.
  
  
• Unplug equipment when not in use.
  
  
• Label hot items. If item is newly cooked, please warn the customer that the item is hot!
  
  
• Tape any extension cords to the floor.
  
  
• Use flat, not round toothpicks or if required, use pretzels, not toothpicks. Note: Some stores Do not permit the use of toothpicks.
  
  
• Some retailers request pretzels & not toothpicks.
  
  
• Lift using your knees, not your back.
  
  
• All food products, opened or not, need to be 3 inches off the floor
  
  
• Follow specific instructions from the manufacturer, retailer and agency
  
  

Breaks

• Put away all of your samples and cooking equipment. These may be put under your table.
  
  
• Leave packaged product displayed on your table.
  
  
• Place "on-break" sign on the table, noting expected return time.
  
  
• If you have coupons, remember they are like money, either take them with you or pack them safely away.
  
  
• Do not take break at demo site.
  
  
• Walk the store during lunch and break times to pick up any discarded sampling supplies and discarded coupons. Do so again at the end of your sampling day.
  
  

Problem Solving

• Children - If a child is alone, ask them to bring a guardian to the sampling station. Hand the sample to the guardian. Never give a sample to a child without a guardian's permission, due to allergies and liability issues. Display "No Samples for Children." Sign.
  
  
• Store employees are consumers too. Offer only one sample. Let them know you are limited in your supplies and would like everyone to have an opportunity to try the product.
  
  
• Angry or complaining customers - Listen, and remain non-defensive. If possible, offer help. Request they see the store manager.
  
  
• Injured consumer - immediately get help, do not move them. Make note on your report sheet of the incident, if demonstration was part of problem, be specific with details and notify your agency immediately.
  
  
• If you run out of samples, continue to hand out coupons. Talk to the customers and keep selling. If you run out of both, report to the Department Manager and make an attempt to finish your hours by talking about the product. The manager may ask you to leave anyway. Notify your agency before leaving store.
  
  
• NEVER leave the store early without notifying the agency as to the reason why.
  
  

TREAT ALL CUSTOMERS WITH DIGNITY AND RESPECT.

Alternate Venues (Locations) other than retailer store setting:

• Retailer Parking Lot
  
  
• Special Consumer Events (Ethnic Festivals, Fair, Concerts)
  
  
• Sporting Events
  
  
• Mall Sampling
  
  
• Street Sampling
  
  

These events require precise logistics in procuring sampling product, handouts, coupons, etc. Close attention to peak distribution time frames is critical. Being ready for the volume of consumers arriving or exiting an event, with only a very short window, could determine success or failure of a promotion. All standard rules, sanitary procedures, and food safety applies at these events.

Demo Do's and Don'ts

Do:

• Stand
  
  
• Wash hands
  
  
• Keep your mouth empty
  
  
• Say positive things about the product
  
  
• Keep food fresh
  
  
• Wipe spills
  
  
• Empty the garbage often
  
  
• SMILE
  
  

Don't

• Sit or lean against the wall
  
  
• Touch food without wearing gloves or washing hands
  
  
• Eat, drink, or chew gum at your table
  
  
• Use negatives or profanity
  
  
• Display any wilted or dried out products
  
  
• Allow tablecloth to have crumbs or stains
  
  
• Have overflowing or leaky garbage can
  
  
• Clutter your table
  
  
• Leave the table with samples or coupons on it
  
  
• Leave the table with hot appliances, unplug appliances
  
  
• Leave knives or other utensils on the table
  
  
• Visit with other demonstrators during the demonstration
  
  
• Leave the store before your demonstration is complete
  
  
• Take leftover samples out of the store, they must be discarded
  
  
• Grocery shop during working hours
  
  
• Substitute another person to conduct your event
  
  
• Put down any competitive product or store