The "Most OVER-rated wheel thread"

[Petis]

I guess since I'm in the restaurant industry, my views are very different. I break my back in the kitchen and on the books in order to put out the most awesome food I can. And, I try to charge as little as possible, while making a small profit to keep my seats filled.

[aar0n.]

Yeah Aaron, I was kidding.

I own an ls400..... more than just a competator, but I digress. lol

I think we see eachother's points clearly.

Yup, definitely on the same page. Can't really see sarcasm or jokes in typed form though unless aided with emoticons

[firelizard]

I guess since I'm in the restaurant industry, my views are very different. I break my back in the kitchen and on the books in order to put out the most awesome food I can. And, I try to charge as little as possible, while making a small profit to keep my seats filled.

Wouldn't you want to charge as much as your clientele will let you?

[adamsrotors]

I break my back in the kitchen...

exactly...
what if you had half the orders and the same profit end of day?
I love the drive/passion/hustle...but trust me as your career ages...your motivation will too.

also as mentioned above about "luxury" "brand" "elite" you also have a different view here...
your restaurant could and would fetch higher dollar meals at the same volume for the same dish if you had that "presence" in the local food/dining industry. sure ambiance, decor, location, etc. add to it, but creating a desire/want/need/image for the product is ALSO a factory in price...not just quality.

[adamsrotors]

on that same note...people often tell me to shoot higher...
get out of the small, grass roots, mom & pop shop vibe and aim for powerslot's image.
I'm too niched, I'm too hand's on...

that's all fine & dandy...and believe me, selling off to a centric is the goal, but I believe getting there...my business model is working just fine.
things like quality, value, and small hands-on attributes of a business are still appreciated by consumers today and is simply our train of thought at AR.
for this, I can appreciate the sell more/make more idea...but its comes with a price is all.
realistically we run a low-medium volume/medium margin company with small business morals and it's working so far...why change?
slowing but surely has always worked...I gain patience each year it seems.

but buying a brand is exactly what will get me there...for my customers and my potential buy out.
marketing...it's a beautiful thing.

[Petis]

i want to achieve global domination with my food. Meaning, i want every single person who ever eats somewhere other than at their dinner table, to have no better choice than my restaurant, on price, quality, flavor, and atmosphere.

That way, when I take a smaller percentage of a shit load of sales I end up gaining more profit.

[adamsrotors]

you=idealist

[Petis]

Wouldn't you want to charge as much as your clientele will let you?

I want to continue gaining new clientele every day, not just rest on my current clientele to drive sales.

[Petis]

you=idealist

I = someone who has been in the restaurant industry for over 11 yrs.

My parents owned a snowcone stand when I was growing up. Our product was the best product around, while also being the lowest priced product. The fact that we were in business for 18yrs before selling for $50k can attest to this business plan working.

[adamsrotors]

again, I see what you're getting at...
but like you said frozen water & syrup or a delicious meal vs. 3-piece forged wheel production are two very different things/products/industries.

[Petis]

Very true sir....... VERY TRUE









We are so far off the initial topic....... Mah baddd.

[adamsrotors]

the concept/wording was flawed...it was destine to come to this...

[firelizard]

I want to continue gaining new clientele every day, not just rest on my current clientele to drive sales.

Yeah I get you there. However, by clientele, I actually meant present and future.

I'll use the snowcones as a microcosm: if you could charge $0.50 more per cone, without dissuading existing or future customers, why not do it, y'know?

But then again, that's just me thinking, and I really have only the most rudimentary understanding of business models. I fell into marketing by chance and learned purely by osmosis.

[Petis]

^I see what you are saying, and that is kind of what I do. But, you can't just hike up prices without lots and lots of maket analysis and customer polling. Though some people may think that you are justified in your pricing, there are others that may not, so that territory must be tread cautiously.

And, honestly, I will charge what i believe I can get away with, in a way, but if I operate at a food cost at or below 25%, then I am charging too much and can easily afford to come down.

[Kielan]

So.... How about them wheels?

This thread has gotten so far OT, my head hurts so much haha. Someone should make an economics chat thread or something in the OT section.