Bio Engineer Archive
Thread: Priciing Scheme for tissues and Additves?
Only if you want your head bitten off, lol *CHOMP* BE's are not real popular over there right now.
KinesthePowers wrote:
Do you recomend I post on the chef forums?
ArthurDentOnBria wrote:
BE's are not real popular over there right now.
I was thinking about using a 1k for light, 2k for medium and 3k for high additives.
Maybe adding 500 cr when it needs milk?
In terms of supply and demand, both BE tissue ingredients and the BEs themselves are in fairly short supply
The main seller, Vasarian Brandy, is made of all harvestable materials other than those needed for Broad Spectrum Nutrients
Although there have traditionally been few chefs those that did struggle through the lean days tend to be very well geared up towards mass production. Now lots more chefs are training up
There is no reason why a BE should not get the price they ask for, 40k a crate seems low to me
Hi,
All creds to BE:s. You all do good job Im sure. All I want to say in this matter are: Be careful when u price your additives. If it's to high and chefs (that has become alot more these days) get feeling its to hard selling their food with expensive additives and make a living then you wont have a buisness. Im a master chef and I thought the price of food was to high thats why I became a chef. Now with prices on additives going up I will sure have big problems keeping low prices.
What will u do with all the money you earn?
I keep my prices down because I don't feel the need to have lots and lots of millions I wont spend.
I think a 5cpu price is a fair price on food I hope I will find a BE that think that is doable on additives too.
/SkogsMulle /Chimaera
Xiwoo,
It's admirable that you are trying to charge a modest fee for your product, and I hope you find a good BE that will show you the same courtesy or come to a good arrangement with you, but when your chef buddies are charging 500k for a crate of brandy, and we as BE's consume said product, there is almost no such thing as pricing additives "too expensively". You areappealing to the wrong crowd.
Xiwoo wrote:
Hi,
All creds to BE:s. You all do good job Im sure. All I want to say in this matter are: Be careful when u price your additives. If it's to high and chefs (that has become alot more these days) get feeling its to hard selling their food with expensive additives and make a living then you wont have a buisness. Im a master chef and I thought the price of food was to high thats why I became a chef. Now with prices on additives going up I will sure have big problems keeping low prices.
What will u do with all the money you earn?
I keep my prices down because I don't feel the need to have lots and lots of millions I wont spend.
I think a 5cpu price is a fair price on food I hope I will find a BE that think that is doable on additives too.
/SkogsMulle /Chimaera
Message Edited by ArthurDentOnBria on 02-19-2004 02:27 PM
"There is no reason why a BE should not get the price they ask for, 40k a crate seems low to me"