
03-24-2006, 04:36 AM
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Shmoo
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Join Date: Dec 2005
Location: Birmingham, Alabama
Posts: 58
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Id say varying price by the nature of the sale would probably help more than just trying to find the perfect one size fits all price list. Small dine in orders having one metric for price, and people comming in for trail tac would get another price metric. I think the problem is that while the intent of the staff may be a roleplayed restaurant, thats not nessesarily a priority for people who just want some spare food for the road. maybe hire a crew of people to build up a surplus of road food. It may not simply be the prices, it may be the business model in general. You definitely do have two different potential types of customer though, one that comes in for a beer and chat, and one that wants to get 30 jerky or something and dip out. One of them can deal with 40 plat booze, as they only order 1 or 2 things, and the other just doesn't go to the tavern. If you just don't care about the latter as a customer base, then you really don't have a problem. |
Last edited by upsilon; 03-24-2006 at 04:58 AM..
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