[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index][Author Index][Search Archives]

- To: atlantia@atlantia.sca.org
**Subject**:**Re: event pricing (longish)****From**:**Beth Morris <bmorris@access.digex.net>**- Date: Fri, 06 Dec 1996 12:31:31 -0800
- References: <c=US%a=_%p=msft%l=CLT-02-MSG-961206164140Z-8292@INET-04-IMC.itg.microsoft.com>
- Reply-To: Beth Morris <bmorris@access.digex.net>
- Sender: owner-atlantia@csc.ncsu.edu

Poster: Beth Morris <bmorris@access.digex.net> Gregory Stapleton wrote: > If I'm following this argument correctly, here's how I've always viewed > "charging more at the door than we charge those who prepay." The door > fee is the "actual" event fee we would like to collect, but, in order to > create interest and encourage people to prepay for the event, in order > to have some idea of how many we can expect, etc., we ***discount*** the > event fee for those who are able to make the effort to send in an early > reservation. I've never once thought of it as a punishment. I've > always view it as an incentive. Kind of like automakers rebates. Keilyn's thoughts on event pricing are as follows: 1) Work out how much you're planning to spend. Include items like hall, rental equipment, any free feast seats you're giving away (to musicians, royalty, etc), lemonade, toilet paper, trash bags, cleaning supplies, decorations, prizes, signs, menus, gatorade, archery targets, etc. Let's say for our example, the Baronial Kumquat Tourney, that this number works out to be $400. Separately, work out with your feast cook (*there is no such thing as a feastocrat!*) how much they want per person to work with. (At this point or sometime soon, figure out what size tables you'll be using and let the cook know this too). Let's say your cook wants $6 per head. 2) Guesstimate how many people will attend, and be conservative. (Here's where you may make extra profit by accident). This is your breakeven attendance. Let's say you know that the neighboring shire's Apple Blossom Tourney got 100 people and last year's Kumquat had 150, so figure maybe 150. 3) Divide the number in 1) by 2) to get the offboard base price. In our example, this is $2.66 per person (a not unreasonable site fee in my book). At this point, I usually split the difference. I figure that 1/3-1/2 (depending on what I expect the popularity of the event to be, how able the group is to afford a loss if I'm wrong, etc) will pay at the early rate and that the remainder will pay at the late rate. My rates differ for both on and offboard by one to two dollars, but only if the offboard price was already cheap. If due to site, etc, the offboard price was already about $4, it doesn't go up. In our example, the early site fee would be $2 (x50 attendees = $100) The late fee would be three dollars $3 (x100 = $300, and there's your $400 for site & essentials). And an onboard reservation will run $8 or $9, quite acceptable by current standards. Now I might pump the on board late fee up to a total of $10, because I am generally of the opinion expressed by Duke Galmr that the real "need to know" in advance and therefore the incentive in pricing is for feast seats. So our "real" pricing is Early: $2 /$8 and Late: $3/$10 I will usually take the number preregistered by a given date (a week or so before the feast depending on how much precooking the cook is doing, whether we need to special order exotic items, etc) and round it up to the next table or maybe add one more table. E.g. if I'm working with tables of 8, and I have 63 preregistered feasters, I'll round up to 64, or more likely 72, or possibly even 80 if I suspect there are folks who plan to attend (like members of the local group) who haven't reserved. My justification for changing the offboard fee is that if I know in advance more people are coming (because they have reserved) I have a better idea of how close on budget I'm going to be, and I can skimp (if it looks close - maybe not buy as much lemonade or something) or add things if I discover I'm headed towards extra money. Then I can play with ideas like adding a light lunch or refreshments during dancing, getting some nice(r) hall decorations, getting a keg, buying more gatorade, etc. Some of that can even be done the day of the event, if more people show up at the door and the higher rate. But it CYA if there's a problem to know it in advance. Anyhow, this is how *I* do it.... K ======================================================================= List Archives, FAQ, FTP: http://sca.wayfarer.org/merryrose/ Submissions: atlantia@atlantia.sca.org Admin. requests: majordomo@atlantia.sca.org

**References**:**RE: $17 meridies events***From:*Gregory Stapleton <gregsta@microsoft.com>

- Prev by Date:
**Re: Harmless But Vile Tasting Drinks** - Next by Date:
**Re: Storvick,Ponte Alto and or Stierbach dance practice** - Prev by thread:
**RE: $17 meridies events** - Next by thread:
**Apologies** - Index(es):