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Welcome stacker and cowboys to our weekly edition of this Sellers & Business Club series! Thank you @beejay, @BlockchainB, @fauxfoe, and @AG for participating in the previous editions .
Here, you'll find everything you need to move faster, sell smarter, and stay ahead of trends—with useful insights for every step of the way, community-powered learning posts, insights, and support from other sellers.
How do you price products when Austrian theory tells us value is subjective? Should Bitcoin businesses use cost-plus pricing, or completely abandon traditional pricing models in favor of a value for value basis?
Questions? Critiques? Wild ideas? → Reply below! We’re all ears.

21 sats \ 1 reply \ @Kontext 27 Aug
Related to Relai sunsetting LN (#1194772), questions to all of you who accept BTC for goods and services, especially if you offer both BTC and fiat payments:
  • What % of your customers pay in Bitcoin?
  • Out of those who pay in Bitcoin, what % pays via LN?
  • Have you had many technical issues with LN?
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10 sats \ 0 replies \ @AG 27 Aug
From our experience in the agora shop, we can say all the customers pay in Bitcoin, how? We simply do NOT accept any other payment method.
Payments split between onchain and lightning change, it mostly depends on volume, higher amounts tent to be paid onchain, especially when mempool fees are low.
Technical issues help make improvements, adapt to market and software upgrades. Would be not fun and there would be no learning without it. I agree, for many it's easier to have a third party taking care of all the issues and focus on products, services, and sales.
I'm curious to hear what others experience too.
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I don't study cost-plus pricing or other bitcoin wank-speak, because my brain is too busy with website tech and other things.
But I asked myself how much a package of jerky was at the store, for the same weight. Back in 2019 before I was even in BTC world, I decided on $6 per 2.5 oz package because of a few things: The labor I put in to making the product, the price I pay for the meat at my butcher (which is literally down the street I can just walk there), and while sometimes you can get a 2.5 to 3 oz package of Jack Links or something on clearance, their ingredients are cheap asf (and mostly sugar), whereas my ingredients are clean, no sugar, usually organic herbs & spices or else I buy them from people I trust, so the $6 covers that.
I price everything in sats, although I still have customers who pay in fiat, and both options are enabled in my checkout page (I built my own site, btw, none of that Shopify shit), and 99.9999% of those are lightning. I have only had a few people use on-chain as a backup because they had trouble sending a certain amount via LN.
Bitcoin users can get 10% off if they apply a code at checkout, which I try to promote on nostr all the time, but so far everyone has paid full price 🤷‍♀️
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That's very cool & well done on building your own site! Thanks for sharing! I can't sample your products myself unfortunately (at least for now) as I'm in Europe, but I have your website on a list actually... in case you wanted it to be featured on mine :) I'll DM you on nostr in a bit with some details!
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0 sats \ 1 reply \ @AG 10h
I like the way you defined the pricing without considering what's already in the market. How would it feel to experiment with the V4V model for you? Have you explored it already for the jerky or similar products?
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0 sats \ 0 replies \ @beejay 6h
V4V? Once again, you're talking over my head. I'm a simple old gal who is taking advantage of the fact that I can get meat from down the street at below market prices to profit on making a treat for people, and it helped me get through the pandemic quite well, while enjoying the process of making something by hand for people who enjoy it. If the butcher's prices ever change to the point that I can no longer handle or they do something to piss me off, I'll quit and do something else. It's not my life.
PS - I did consider what was in the market, but didn't give you my thought process: When I used to buy jerky in stores, it was about $4-6 per 3 oz pack and I've been selling mine by the 2-pack at $12/pack and haven't increased my prices since 2019 because the profit margin is still great.
I started making this stuff because of the low sugar aspect as previously mentioned, and since I'm diabetic and I like to eat a whole 2-3 oz jerky at a time, and the stuff in the stores would make that about 20 g carbs per pack, whereas mine is more like 1 g carbs per pack. It's also not really comparable to others as it's a unique product that's made by mixing lean ground meat with spice blend paste (each flavor created by me), then rolled thinly by hand between parchment sheets, then each sheet is dehydrated after scoring into strips and the meat never touches the dehydrator trays, and packaged into BPA-free 2 mil vacuum sealed bags for extended shelf life. I can't explain the taste/texture except that it's kind of like a much drier fruit leather except a bit more chewy and slightly thicker, and made with ground meat.
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