Paying for Great Software is like Paying for Fine Dining
supportbee.com
supportbee.com
McDonals is cheap. Not everyone lives on a budget that makes it possible for them to eat at French Laundry. For many that it is possible, they can't justify it because the extra expense is better spent on other items that will have a greater impact on their lives.
McDonalds is quick. You are less likely to encounter extended delays that impact your schedule in any way. McDonalds taking four times as long to deliver a hamburger to you probably means you had to wait an extra 5-10 minutes.
McDonals is convenient. There's probably one close by. As we've covered, it's also quick. Getting and eating your food is a very simple, well understood process.
I think you can apply this to many markets. The there are high-end products that work by offering quality, and low-end products that work by offering some combination of convenience, speed and low-cost.
I have noticed that many suburban McDonalds only care about serving drive-throughs quickly and you could easily wait 6+ minutes for your commodity Indifferent Meal(TM)
His reasoning was that in a foreign country, the last thing you want to do before competing professionally is to subject yourself to food you are unfamiliar with (or just don't know if the local variety will cause problems).
Similarly, in parts of Mexico where US citizens are advised to be careful of the water, if bottled water isn't available or desired, a bottle of coke or beer works as a stand in, because there's trust in the product and it's uniformity across regions.
Note: Yes, I know Mexican coke is different[1], but I'm lucky enough to live in CA where I can get it at any of the 10 Taquerias within a mile of me.
I'd go on, but this is one of the most farfetched similes I've seen on this site.
GitHub has 136 employees listed on LinkedIn. Last time I had checked it was under 100. I wonder if anything's changed since Zach wrote about scaling employees in 2011 -- do all 140 people still sit in a chat room and have zero managers?
There are many cases where I and others choose much more expensive applications to which there are fine inexpensive (or free) alternatives. Just knowing the amount of “unnecessary” design or development work may be enough to increase pleasure of use.
Of course, the extra work may also have directly beneficial effects, functional, esthetic, or otherwise. Fine dining tends to be tasty.
The short answer: it's why Apple is making boatloads of cash. "But you can get an equivalent machine for a fraction of the price!" arguments abound; nonetheless, its that "fine dining" attention to detail which rakes in tens of billions of $$$ profit per quarter.
Another way the analogy works, though: people hate paying for either with their own money. It's easier to spend when your company (or client) is paying for it.
There is definitely an emotional factor to software choice.
Eating out is nice occasionally, but I avoid "fine dining" establishments and their exorbitant pricing, because they usually leave me hungry (I have observed portion sizes being inversely proportional to prices at such establishments), and besides, my wife and I can cook up a superior meal using freely available recipes (sometimes of our own making) in about the same amount of time it takes to go out to eat.
Cooking at home saves money, and so does Open Source software :)
I mean, if it's just not your thing, that's fine, but your comment is stereotypical of the purely utilitarian and rather smug perspective often taken by nerdy types. No doubt you find fashion equally frivolous and can't fathom why people would pay above Target prices for clothing.
How offensive; I shouldn't need to pay $100+ a head to get a superior steak, parsnip, and greens; but, like the parent, I've yet to find convenient or suitably priced dining to that of my own cast iron. Granted, there are plenty of styles or meats I don't cook or source as well (eg. sous-vide or braised lamb) and am more than happy to go out for, but it's not hard to imagine amateur home-chefs cooking these dishes. There are entire shows around surfacing non-classical or non-fine-dining chefs.
Meh. In my experience you reach a point of diminishing returns very quickly, in terms of price / quality ratio at "fine dining" restaurants. Paying $40.00 for a steak gets you a significantly better steak than the $15.00 one, yes. But paying $80.00 for a steak doesn't get you much more, if any more than the $40.00 steak. And I, for one, have no problem believing that a home chef can replicate the $40.00 steak in their own kitchen.
Most of what you're paying for at those upscale, trendy, fine-dining places is service, ambiance, status-signalling,ego gratification, etc. You don't pay 4 times more for a meal because you expect the food to be 4 times better.
If you're only getting grocery store quality ingredients at a fine dining restaurant, you're getting ripped off.
Agreed, that is part of it. But I will contend that a 4x increase in price does not reflect a 4x increase in the quality of the ingredients. Now, granted, that's all very subjective and hard to measure. And all I have is anecdotal evidence, but on the occasions when I have found myself paying $80.00 or more for a steak, I've never finished it and thought "wow that was 4 times better than the $20.00 steak I had last week".
If you're only getting grocery store quality ingredients at a fine dining restaurant, you're getting ripped off.
Fair enough. I agree that ingredients do matter, just not sure they fully justify the higher price of the nicer restaurants. Having grown up at the coast, near Holden Beach, NC, I got used to eating very fresh seafood. Now, when I have seafood further inland, I can definitely notice a difference based on the ingredients not being as fresh. That actually leads to a bit of a paradox... some restaurants, just due to their location, will never be able to replicate the best possible seafood experience, due to the need to transport ingredients. So the $50.00 seafood meal you eat at a restaurant in, say, St. Louis, probably won't be as good in some regards as a $15.00 meal you could have in Calabash, NC, just due to geography.
Food is about food. If you love it you will love serving it to real people and make it accessible to all which is more akin to open source. If on the other hand you think that fine dining of old is the way forward you might find your self sitting alone.
I'm just sayin they're totally different. But yeah they are both hard.
Fine dining is about paying huge sums of money to go from "good" to "really, really good". There's no equivalent in the software world whatsoever (Mac fans: shut up)
Should we be looking to make and sell "cheap fast food" software? What about cooking at home?
You could analogize that to developing software that is easy to use, has mass market appeal and is easy to deploy.
It doesn't really seem to hold up though, or say much either way.
I'd pay for that.