Chef Archive
Thread: Chef Pricing Meeting
PSKstang wrote:
Usually people just charge the price that keeps their vendors stocked long enough for them to restock or not being sold out ina day or two.
Its called the law of supply and demand. We can only make this stuff so fast. If your constantly selling out and being out of stock while waiting for another batch to finish, then you are selling it too cheaply and losing money that you could have earned. I know not all of us care for big profits, since there is not much to spend our money on, but for me its the business principle of the thing. Im an MBA student who plans to open a real life business in the next year or two and Im kinda doing this business as a test case.
Incidentally why did I choose chef. Easy, its the only oneof the major crafting professions where the products are CONSUMED, thus requiring a constant supply. Simple business sense to me.
I personally don't really care for such "price fixing" meetings myself. Its one thing to ask for ballpark if you are new to the profession, but its entirely another to ask long time masters to get together and discuss how things "should" be priced. Esepeically considering nobody at present really has a clue how well the new food will sell, if at all.
Granted, this is only my opinion. But with the number of posts that I have seen on this very subject lately, I thought it prudent that somone be the voice of the consumer.
Once again, I don't mind price discussions at all. It just bothers me to see the undercutting/gouging accusations that always follow these discussions, since its all subjective anyway. Run your ownbusiness and price your market, its just that easy.
Cyene