Chef Archive

Thread: Chef's Crafting Approach

Diabla
Fri Jun 11, 2004 10:37 am
#1

How do you guys tailor the food you make. In other words what do you aim for when making food, like the highest PE possible coupled with lowest Fill possible? Or like high quanitity with high PE.....


What is your crafting approach?


To me it seems like highest PE with lowest Fill would be the ultimate "chef" approach because you would snag the customer on high PE alone and they would then gobble up (due to the lowe Fill) everything you make faster... yeilding a higher marginal return (credits)..... maybe possibly coupling this technique with T'illa T'ill.


tell me if my approach is wrong please and why, or what other approaches I can take....



i made my first tissues last night, is increased nutritioni of 85% pretty good for a medium additive? what do you guys think?




_______ D i a b l a _____________
F K O D
MuttonJedi
Fri Jun 11, 2004 4:53 pm
#2

The problem with the high-PE/low-fill approach is that you aren't considering how your customers will view it.

Assume you were to offer a +400, 36m, 40 filling brandy, while I sold a +400, 45m, 50 filling brandy. Both of our customers could keep an 800 pt buff going full time, but your customer buys 5 bottles for every 4 bottles that my customer needs.

If we charge the same price, you would be earning 25% more than me. But if we charge the same price, why would someone buy 5 of your bottles when he could get the same benefit from 4 of mine?

To remain competitive, you will need to price your brandy lower than mine, even though your cost to make the items is about the same. So, while you may sell more items, you should expect a lower profit per item as well.

The approach I use is to spend points where I think they add the most value to the item. The filling line tends to provide the least value except at certain points where it is critical.


Mutton
sciguyCO
Sat Jun 12, 2004 12:08 am
#3

Well, as a crafting profession we generally give what the customer wants. This almost always breaks down to:


1) Buff size (Nutrition)

2) Duration (Flavor)

3) Filling (to get to a "break point" like 50, 33, 25 to allow multiple stacking).

999) Quantity


It's a little difficult to determine the "return on investment" for your experimentation points. Filling and Quantity usually have such a narrow range, plus only coming outas whole numbers, that it can take 2-3 points to make a +/-1 change. Duration and buff size are much more flexible, so that's where most chefs focus.


A few strategies people use:


  • getting duration to 45m (since that's the current time required to go from completely full to empty) to allow continuous food buffs.

  • Get to the next "break point" on filling. This is especially popular with foods like Wan-wan, Kiwik Swirl, and Vagnerian canape. Those usually start with filling in the low 40s, but can be taken to 33 (allowing you to stack 3 at once, or one of each).

  • Throw points into Nutrition until it maxes out, then spend the rest on Flavor.

That's not to say that your idea wouldn't work. There is a bit of art in food crafting, it takes some experience and playing around with things to see what variations are possible, and how those combine with other food/drinks.


As for Broad Spectrum Nutrients (the medium nutrition tissue), 85 is pretty much the most common bonus you'll see. Occasionally higher ones are available, usually 86 or 87. That's not counting some +90 tissues made during a one-day crafting revamp, but I think those all got used up a while ago.






Kriles Ch'artoff , Chilastra server
Master Chef (retired)
Currently doing....stuff
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