Chef Archive

Cragar, I sell a BE almost identical to yours and charge 175k (depends on your server too). I sell an 18 use 220 buff brandy (similar to yours) for 80k (so your's could theoretically go for 200-225k). not sure how well that would go over.

Iplyvi, YOU ARE A GOUGER charging as much as you do for brandy!

You are making a whole ***40-thousand credits profit*** off of just one crate of a product???!!!

Doesn't that make you feel bad when there are other chefs charging a fair and reasonable price for their product, and you're out there gouging your customers every day? You should be ashamed of yourself.

A fair and reasonable price would be just 5k profit over cost. Anything more is just gouging the customer.

For the price of your brandy, a customer of mine could have gotten a crate of brandy AND 10 crates of other foods that they could have shared with their friends.... and brought me even more customers.

The next time I hear you hawking your brandy for 75k at the starport I am going to stand right next to you and sell mine for 35k. I just feel obligated to let all those potential customers know that you're overcharging them, and that they should come to me instead if they want fair and reasonable prices.

Sure that might mean you get mad and start a fight with me, but so what?YOU'RE the one in the wrong, charging as much as you do!

I am not doing this for free, but unlike you,I don't need to gouge the other players to have fun playing this game.

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......This Moment of Perspective has been brought to you by the SWGMerchants' Thinktank for Pricing Perspective.

Whatever responses/counter-arguments were going through your head as you read this original post,,,, would be the exact same responses/counter-arguments I would make to you yourself.

Because the thingis: EVERYTHING I typed above aboutYOU, IPLYVI, being a gouger is ***100% TRUE***.....

...

....to someone out there.

Somewhere out in the wide galaxy, thereare chefsselling brandy more cheaply than you are.
Somewhere out in the wide galaxy,people think you're charging too much.

So if all it takes to be a gouger is the fact that someone else is charging a lot less than you.... well gosh, then anybody, even yourself,can bea gouger. Unless you're giving away everything for free of course.

So charge what you want, it's a free Galaxy.

But you might find that your Chefs Hat fits a lot better when you're not trying to jam a big halo on top of it

hahaha haala - now THAT's the spirit!! I agree with your arguments to varying degrees. That is exaclty the spirit - competition is good. and if you are charging 35K for BIO-brandy then that will help immensely!! I'll consider you my first partner in this pricing revolution!! You go girl/guy!

Jeditao,

That's kinda the point tho. If it costs you 100K to make a case of brandy why aren't you fighting the prices you are paying? There are tailors out there that will trim at 100/unit. There are BEs selling medium tissues for 30K. There are BEs that are selling schematics for just 50K - getting your tissue price down to just 50cpu per tissue!!! There are people who sell resources at 2cpu, or better yet consider harvesting your own at only 60-70 cents per unit. You begin to see?

I, too, would charge more for my foods if they cost me 100K to make. But, I will always be working on lowering my costs as much as possible. So I don't call any one person 'greedy' - and didn't call you that since I don't even know you.

But knowing that a crate of BIO brandy can be produced for as little as 29K makes me think that there IS a part of our profession that is greedy. For two reasons:

1. I am not the only one who has figured out that casked bio-brandy can be produced for 30K cost. I am not that special, there are many chefs out there that can easily figure out their costs. So let's just say out of 100 chefs, at least 10% have figured this out (a modest number, it is most likely higher). Where are the 10 chefs that are agreeing with me??? Only a few have hinted at an agreement. So there are perhaps a handful of chefs who ARE being greedy and charging high prices against very little cost. The other 90%? Who know.

2. Some mentality exists here that if players can afford it - then we can charge it. (see the comments on the 87 million dollar Combat Professionals). Fine. that is ONE idea. Not mine. I disagree and feel that is no excuse to price it that high.

So while MANY chefs are doing their best job to balance their prices, I argue that there are several chefs like me that can and DO produce casked BIO-Brandy for 30K a crate and of those, many are charging 300K or higher for it. That IS price gouging. plain and simple. How can we NOT see that?

And sure, there are some chefs who are somehow paying 150K to make 1 crate. So they charge 300K for the crate - that is NOT gouging and is a fair markup. However, it is not good business when it can be done so much cheaper. And the market would SHOW that if there were more players willing to relax their prices a bit.

Iplyvi

Jeditao,

That's kinda the point tho. If it costs you 100K to make a case of brandy why aren't you fighting the prices you are paying? There are tailors out there that will trim at 100/unit. There are BEs selling medium tissues for 30K. There are BEs that are selling schematics for just 50K - getting your tissue price down to just 50cpu per tissue!!! There are people who sell resources at 2cpu, or better yet consider harvesting your own at only 60-70 cents per unit. You begin to see?

I, too, would charge more for my foods if they cost me 100K to make. But, I will always be working on lowering my costs as much as possible. So I don't call any one person 'greedy' - and didn't call you that since I don't even know you.

But knowing that a crate of BIO brandy can be produced for as little as 29K makes me think that there IS a part of our profession that is greedy. For two reasons:

1. I am not the only one who has figured out that casked bio-brandy can be produced for 30K cost. I am not that special, there are many chefs out there that can easily figure out their costs. So let's just say out of 100 chefs, at least 10% have figured this out (a modest number, it is most likely higher). Where are the 10 chefs that are agreeing with me??? Only a few have hinted at an agreement. So there are perhaps a handful of chefs who ARE being greedy and charging high prices against very little cost. The other 90%? Who know.

2. Some mentality exists here that if players can afford it - then we can charge it. (see the comments on the 87 million dollar Combat Professionals). Fine. that is ONE idea. Not mine. I disagree and feel that is no excuse to price it that high.

So while MANY chefs are doing their best job to balance their prices, I argue that there are several chefs like me that can and DO produce casked BIO-Brandy for 30K a crate and of those, many are charging 300K or higher for it. That IS price gouging. plain and simple. How can we NOT see that?

And sure, there are some chefs who are somehow paying 150K to make 1 crate. So they charge 300K for the crate - that is NOT gouging and is a fair markup. However, it is not good business when it can be done so much cheaper. And the market would SHOW that if there were more players willing to relax their prices a bit.

Iplyvi

sorry about the double post - the computer hiccuped. Perhaps too much brandy?

Iplyvi

I grow weary of people who insist that other people who charge a higher price are greedy. I don't really care how much other people charge for their product. I set my prices by how often I want to restock the vendor. If the vendor, empties too quickly, I raise the price. If it empties too slowly for my tastes, the prices go down. So if I achieve the proper balance and my crates cost 300K and yours only cost 75K, does that make me greedy? I don't think so. I don't care if my costs are only 30K. I am charging for my time and that is way more valuable to me than the price of the resources in the food.

Ah ewokkillah, don't grow weary if you can help it - embrace the thought process here. While I might not agree with your pricing motivation here, I find it very reasonable and logical for you to come that conclusion. I think it is interesting to say the least!!!

Really the discussion, the passion, the whole thought process here is rather exciting. We at least are all thinking about it or HAVE thought about it. and it is good to see what everyone's justification is.

I will say this, however, there is still a lack of 'fun' being mentioned as a whole. Maybe we just forget to mention it, but being a chef is an absolute HOOT! It is a very fun way to spend our SWG time - no matter WHAT value you place on it, low or high.

Iplyvi

Well, I do know a cople of BEs who charge about 30k for mediums but somehow it takes them at least a week to fullfill my order while those who charge 50k are always well stocked (talk about pricing). But even if I pay 30k for mediums, then the cost of BE brandy is going to be more than 30k right?

I don't care what others charge, I want to cover my expenses and add a profit margin I feel comfortable with plus - as was pointed out - want to keep my vendor stocked. Just because I value my time and skills more than others doesn't mean I'm greedy or I'm ripping off my customers. It's the same as calling you an undercutter just because you charge less than I do.

Well, I do know a cople of BEs who charge about 30k for mediums but somehow it takes them at least a week to fullfill my order while those who charge 50k are always well stocked (talk about pricing). But even if I pay 30k for mediums, then the cost of BE brandy is going to be more than 30k right?

I don't care what others charge, I want to cover my expenses and add a profit margin I feel comfortable with plus - as was pointed out - want to keep my vendor stocked. Just because I value my time and skills more than others doesn't mean I'm greedy or I'm ripping off my customers. It's the same as calling you an undercutter just because you charge less than I do.