Bio Engineer Archive
Thread: Demand for BSN in the 80-82 range
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MuttonJedi
Wed Aug 11, 2004 4:55 pm
#27
Meplorium wrote:The key is finding chefs that are knowledgable about the additives. Chefs that don't understand the under lying math of the system will always look for the highest number possible. They are also the ones that max out the nut. line when experimenting and leave the duration running short. In combat death comes very quick when that brandy drops out or any other buff. So having the duration match the digestion or even go a bit longer to give a minute or two to rebuff is important. There are some 'difficult concepts' for new chefs to get ahold of when they start. So yeah, I can see some chefs turning their noses up at 82s. They would be difficult to work with for sure. I personally perfer 86s, but I don't have any issues using 82s. Just need to make sure the amazing successes are a bit more than what is usually settled for.
Its not just a matter of understanding the math, but also human behavior. A +420 brandy is probably no more useful than a +400 brandy with the same duration/filling, but many players will still pay more for it just because it makes them feel good. And many chefs would rather make the +420 brandy than the +400 just because that makes them feel good, even if it's actually less profitable.
If you ask on the chef forum, I think you'll find most chefs saying they want 85+ BSN's. Part of the reason is that many of them have a BE alt or get someone to make schematics, so they have a good idea what quality of resources they need.
I know from my own experience (Chef+BE) that it takes a significant amount of effort to mass produce 86-88 additives, and I don't mind paying well for them just to avoid doing the work myself. But I also know that I can make 80-82 additives from the worst possible meat and some of my excess flora - stuff I collected because it looked good at the time but now sits in a bag because I found better.
Mutton
Awi
Thu Aug 12, 2004 12:21 am
#28
Perhaps it differs from server to server, but our chefs are extremely competitive. I generally just sell to one particular chef since he cant keep up with demand (and I cant keep up with his demands!) His brandy is +432 for 46mins with a filling of 49... actually thats an old one made with less than great resources I *think*. What was my point?... Just that 85s or higher are required here in order to sell to the best chefs who sell the best stuff. (and pay the best prices 
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c00kie
Thu Aug 12, 2004 6:37 am
#29
I think it depends a lot on chef and server....
My chefs know what kind of resrouces nutrients take... it is kinda lame that it takes so many more resources to make the nutrient than to make the food it goes in, but thats a different story... I sell stuff regularly off my vendor, which is why I will be hurt by the change....
I guess the biggest issue is supply vs demand on Radiant. There are not a ton of BE's on the server, and for the few of us there are, its hard to keep pumping out 85-86 power BSN's... If chefs awant a steady supply, I run 3 factories at a time quite often, then they deal with a lower level of nutrition.
My best customers are the ones the kinda groan about 83 but still buy it up faster than I can make it, b/c they need it to keep there stock levels and they are outselling competition...
I will not say its worthless to make lower level BSN's.... but do know not all chefs will use them... You will find some that are more than ok with them though, and make a good relationship with those, b/c they will be your best customers hands down... they don't nit pick over a point or two, and work with you a lot.
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