Chef Archive
Thread: Anyone lowered their prices yet?
Don't wanto get into this in much depth at the moment, but that is a great analogy
jadeew wrote:
That Coke at Burger King 10 cents for the cup, 2 cents for the coke and ice.
Burger King charges how much markup?
I_Zombi wrote:
as an ex-employee i can say that burger king is, in fact, the devil.
Walmart's pretty bad too... at least in SWG, people don't leave little 'surprises' in the corner of your tent.
Not to beat this to death anymore than I already have but speking for myself and IZombie many rangers, scouts, milk gatherers, BE's and resource specialits, architects etc...have gotten plenty of our credits as well and will continune to do so as we expand our business. I think this is something that gets missed from smaller chef's who are generallymore self efficent or guild chefs.
Some people say theylove jobsand yetthey hate the ones who create them.
Message Edited by fish_chef on 06-07-2005 06:58 PM
Eerif wrote:
I_Zombi wrote:
as an ex-employee i can say that burger king is, in fact, the devil.
Walmart's pretty bad too... at least in SWG, people don't leave little 'surprises' in the corner of your tent.
are you accusing walmart of leaving aBM in your tent???
Skuzzwrote:
Once or twice when someone was blatantly trying to clean me out to resell my wares i have banned them from my tent.
quoted part of this I wanted to comment on.
Why would you do that? On several occasions I have had people clean me out of certain foods, for me to ban them would be silly. They have just paid me my asking price and I have made a nice markup(what I consider fair for what I put into it).
If I'm cleaned out of that item I make it the next day and relist. If they clean me out again I just increase my production further. They see the value in the product and obviously feel they can move it elsewhere. And I make a tidy profit.
one more thing.
That is why I don't put my name in the description(which is so vain anyways) This makes it even more attractive for resell. I always build my food description with just the stats. Makes it much easier for my customers to browse the vendor and see if the stats are something they are looking for.
Had to comment on this statement. If McDonalds, Burger King, Sonic, Hardee's, and Carl Jr's were all just called Hamburgers and Fries, how the he!! would you know where to go? Having a brand name is the A#1 most importaint thing in building a sucessful business of any type, in game or not. log into Tempest and ask just about anyone where the APEX vendors are (you dont even have to mention food) and I bet you get a WP.
Iwof wrote:
one more thing.
That is why I don't put my name in the description(which is so vain anyways) This makes it even more attractive for resell. I always build my food description with just the stats. Makes it much easier for my customers to browse the vendor and see if the stats are something they are looking for.
fish_chef wrote:
The answer is simple, the reason is becuase while they thumb their noses at those whom seek profits they heartily welcome the fame of being a cheap chef with stock. Of course greed is an evil but isn't the quest for egotistical gratitude just as bad in some book?
Cheap prices aren't there to fuel the ego. Cheap prices are there to support the community for those who can't afford the higher priced items. How many people left the game because of the CU? How many joined or rejoined with new characters because of RotW? While there is plenty of older players left that have large amounts of money, the large influx of newer players does not. That is why I said earlier that buying out people's stock just to resell defeats the purpose of the food. The food was there to support the people with low income. It's not ment to be bought in mass by someone else trying to gobble up more credits.
Doesn't it seem ironic though that the prospect of an undercutting is threatening? Do you have that much doubt in your own businesses to prosper (when I'm sure they already are, in some of your cases) that you lash out when something goes a little bit out of line? I would have thought a long-established chef with a reputation need not worry about someone offering cheap food without advertising to those who are lucky enough to stumble across his shop.