Chef Archive
Thread: sir vimes how about an ideal pricing range for our new foods?
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erroroccured
Thu Feb 05, 2004 5:58 am
#1
Sir Vimes,
I know you are extremely busy trying to help this profession from falling yet again after such a promising glimmer of hope from the devs on the revamp. When things settle down, the changes are live, and since everyone seems to have the utmost respect for you, how about an established pricing guide for our foods.
This way no Chef is out there underselling, overselling, or slashing prices to undercut one another. I think people in general will follow your lead in the Chef Profession.
Thanks
PSKstang
Thu Feb 05, 2004 7:54 am
#2
Thats very hard to do. SV would have to figure out pricing for every single server. Not only that, he has to see what chefs are using real good resources and take resource availability into account. Ive seen fishak go on some servers for 40k and others 150k. Im in the middle there at 75k. Your best bet is to find a price where you dont sell out quick, but you do get a few sales a day. Its rare that I dont make a sale, and every so often someone comes in an buys 5-10 crates. Dont dump all of your stuff on the vendors at once, put a little and sell at a price that is reasonably high and see if it sells well, if it does put some more up and go from there. Lowering and raising as you please.
haala
Thu Feb 05, 2004 9:24 am
#3
Yes I agree with PKStang,pricing is extremely server-dependent, and I would even say that it is planet-dependent as well, at least on my server.
For example, the prices in Naboo are wayyyyyy high for both resources and the finished product. Naboo has a high population and gets tons of visitors every day. They charge around 60k for fishak.
My little home planet of Talus we have much lower resource costs and hence much lower cost for the finished product. Generous hunting friends give me resources for free, or for very little. We have a low population and do not getthrongs of visitors. I charge 45k for fishak.
Now one thing that should help, is that if you look at the food chart, all the ingredients for the foods are pretty much the same as they were before. For example Bivoli still needs a protato, carbosyrup, carn meat and vebetables.
The problem is what to charge for the BE additives, and the different containers.
I think the cost for BE additives is going to depend on what the BE is charging you, and that varies. I've paid 600c each unit and also 1200c each unit.
As far as containers, I'd really like to have some opinions from the TC chefs!
SaarK5
Thu Feb 05, 2004 2:20 pm
#4
I've started another thread to track it as best as we can :
http://forums.station.sony.com/swg/board/message?board.id=chef&message.id=24594
http://forums.station.sony.com/swg/board/message?board.id=chef&message.id=24594
SirVimes
Thu Feb 05, 2004 2:34 pm
#5
Please, I was a film student who has never taken a class in economics!
Seriously, the other guys are right. There will be sometrial and error involved.
PSKstang
Thu Feb 05, 2004 10:28 pm
#6
Im a film student. I set up a camera in the closet and made a move, but the girl didnt know about it... Actually Im just playing, it was my brother and he got into quite some trouble for it 
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