Chef Archive
Thread: Desperation is not the same as fixing the economy ...
I_Zombi wrote:FYI, undercutting the market in real life is called "product dumping" or "predatory pricing" and companies and sometimes entire countries get fined for doing it. Selling something at or under the cost of the resources/components that go into it in a specific attempt at putting other people out of business is a bad thing to do.
If you harvest your own meat, flora and water, all of your resources cost .5 cpu. A bottle of enhanced brandy uses 170 units of resources so the dumping price would be 85cr per bottle or a bit over 2k per crate.
Dumping is a pretty silly thing to do in a game like this but people have different efficiencies. Guilds will sell resources cheaper to members than they do to non-members. People have multiple accounts to avoid the cost and frustration of dealing with buffs and finding a stocked BE. So what is dumping and predatory pricing to one person isn't to another.
Unless you start finding crates of 420 brandy for 2k
Message Edited by I_Zombi on 04-10-2005 02:24 AM
I_Zombi wrote:Take the value of the resources, not what it costs you to obtain them. If you're selling brandy at or below the value of the resources you're putting into it, you might as well just sell the resources. A high end chef that sells 10mil+ a week isn't going to have the time to stock vendors and harvest hundreds of thousands of units of meat himself.
i do harvest my own but i buy alot of resources when they are live. I keep my vendor stocked decent, not as good as i could but i would need more facts to do that, and i make a good amount of creds too but i spend it all back in resources especially creature resources when something good s
pawns,
I_Zombi wrote:Take the value of the resources, not what it costs you to obtain them.
If you want to use the value of the resources, don't use the term dumping. Dumping refers to the cost of production. Someone with a very efficient cost of production will have a very low dumping price.
Halthron wrote:
I_Zombi wrote:
Take the value of the resources, not what it costs you to obtain them.
If you want to use the value of the resources, don't use the term dumping. Dumping refers to the cost of production. Someone with a very efficient cost of production will have a very low dumping price.
Semantics... that has nothing to do with the discussion. If a chef wants to sell his product way below market value he's got every right to do so. But if it's going to affect my business, I've got every right to stop him and maybe even profit off of him.
To answer the original question, new chefs who attempt to undercut the market don't really worry me much. Most new chefs have a hard time getting a customer base to begin with and once they do, their resource stockpile usually runs out while they desperately try to keep up with the demand for their underpriced product. The cost of meat or BE additives forces a lot of chefs to raise prices or quit altogether. But like I said, if they're smart and manage to stock enough resources to keep up with such high demand for low priced foods, there are always actions other chefs can take to adjust their prices.