just my guess...nowadays the internet vendors would be happy to make a 10% profit. the 50% mark up days are long gone.Date: 3/23/2010 10:48:32 PM
Author:slycatty
Lets say a diamond is selling for 15k from a pricescope vendor. How much do you think the vendor paid for the stone? How much do you think the wholesaler paid for the stone?
would it shock you if i said...it is possible for the cutter to lose money?Date: 3/23/2010 11:18:00 PM
Author: slycatty
My guess(total guess) is that the wholesaler paid 9k for the stone and sold it to the online vendor for 13k.
Great post and your range fits the conclusion I have drawn when comparing wholesale lists with that of some of the PS vendors.Date: 3/24/2010 9:45:18 AM
Author: oldminer
I have seen vendors compete to make a big Internet sale where they made $100 on a $10,000 sale. I have also seen that sometimes it looks as if a vendor has made upwards of 30% on a sale, but it isn't the common range of profit. Profits tends to be in the 8% to 20% range and possibly the wide variance is based on my own mistaken calculation of the actual cost on individual diamonds. I can't tell for sure what any single diamond really costs a vendor, but I can judge the normal range of cost and make some hypothtical expert guess at profit on a stone. That's the best that can be done if you are going to generalize about profits based on secret actual costs.
Diamonds vary in cost due to how they enter the marketplace. Are they full cost, brand new diamonds? Was the cost of the rough a great deal, or was the rough a little more costly than expected. Did the cutter retain more weight than planned, or less weight? Was the diamond purchased second hand from an estate at a bargain price or did the competition drive the bidding up high for a rare stone? What service level does the vendor provide? Are they a place that gives clients every little tool and a super fine box, or are they a plain drop shipper with little to no overhead?
Just like going out for dinner, you can look at the cost of food as being relatively the same for most restaurants, but the cost of the atmosphere, the ambiance, the level of service, the uniforms, the carpets, the amenities, etc, all play into what you'll be asked to pay for dinner. The profit margin might be higher in a less costly restaurant or may be higher in a fine place. You simply can't know how each place is doing without a deep investigation of their overhead and volume. The fancy place will charge you more, but they may be making less. How much you enjoy the transaction, diamonds or dinner, is a matter of your own taste and budget.