Another interesting thread Erik. As a Chef I can certainly appreciate the food analogy here.
For instance, one could go to a butcher shop and buy a prime grade cut of steak, go home and fire up the grill, throw in a baked potato, steam some broccoli or grill some asparagus and couple that with a nice bottle of wine and essentially re-create what you could get at a decent steak house for a fraction of the cost. This is a very easy thing to do and requires very little culinary skill or knowledge. Which seems to be the premise of kenjits argument.
However if you are looking for a true gastronomic experience where ingredients are being paired or cooked in a very technical manner requires a true craftsman who has invested years into honing their skills and expanding their knowledge. It is much harder for the layman to re-create that.
Throw on top of that entire dining experience from the impeccable service to the ambiance and you then begin to see what you are truly paying for.
The problem with the argument is scalability. You cannot just stuff speakers into a box and say they are only worth x amount because thats what you paid for them any more than you can say a meal is only worth the price of the ingredients. In order to scale it into a business you have to take on the ancillary costs.
Many who have never run a business have no idea that there are costs involved that the consumer cannot even conceive of. Restaurants are among the worst with average margins of about 4-5 percent. It’s quite common for people who have enjoyed big successes in typical business get in to the restaurant game and lose everything.
I suspect audio, especially speaker building is very similar in that regard in so much as the hidden costs to scale it would probably come as a shock to most people.
For instance, one could go to a butcher shop and buy a prime grade cut of steak, go home and fire up the grill, throw in a baked potato, steam some broccoli or grill some asparagus and couple that with a nice bottle of wine and essentially re-create what you could get at a decent steak house for a fraction of the cost. This is a very easy thing to do and requires very little culinary skill or knowledge. Which seems to be the premise of kenjits argument.
However if you are looking for a true gastronomic experience where ingredients are being paired or cooked in a very technical manner requires a true craftsman who has invested years into honing their skills and expanding their knowledge. It is much harder for the layman to re-create that.
Throw on top of that entire dining experience from the impeccable service to the ambiance and you then begin to see what you are truly paying for.
The problem with the argument is scalability. You cannot just stuff speakers into a box and say they are only worth x amount because thats what you paid for them any more than you can say a meal is only worth the price of the ingredients. In order to scale it into a business you have to take on the ancillary costs.
Many who have never run a business have no idea that there are costs involved that the consumer cannot even conceive of. Restaurants are among the worst with average margins of about 4-5 percent. It’s quite common for people who have enjoyed big successes in typical business get in to the restaurant game and lose everything.
I suspect audio, especially speaker building is very similar in that regard in so much as the hidden costs to scale it would probably come as a shock to most people.