Quote:
Originally Posted by asphaltgambler
My $.02 - If I'm doing work (privately) on classic / vintage vehicles - I have a parts matrix pricing depending on what / rarity/ etc. Where my gross is at least 50% of cost + shipping to my door. I know what aftermarket stuff is as good as OEM.
To the point - you're not bringing your steak to my restaurant for me to cook it. My business model is calculated on parts / labor / shop supplies. If that first suit you, no problem. I'm not not the cheapest guy by a long shot - sometimes I might be the highest. But you receive quality work.
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I think soon enough people will be bringing their halibut to restaurants so they can save a buck. I went to dinner with a few knuckleheads to a restaurant in San Francisco(pretty high end, just a few bucks below $100 per person). Those dummies brought a few bottle of their own expensive wine.