← Back to context

Comment by AtlasBarfed

3 days ago

Luckily for mechanics, the shortage of actual blue collar Hands-On labor is so small, that good mechanics actually can charge more.

The issue is that you have to be able to distinguish a good mechanic from a bad mechanic cuz they all get to charge a lot because of the shortage. Same thing for plumbing, electrical, HVAC, etc etc etc

But I understand your point.

Here in Atlanta Georgia, we have a ToyoTechs business. They perform maintenance on only Toyota-family automobiles. They have 2 locations, one for large trucks, one for cars, hybrids, and SUV-looking cars. Both are always filled up with customers. Some of whom drive hundreds of miles out of state to bring their vehicles exclusively there, whether the beater is a customized off-roader or a simple econobox with sentimental value.

Why? Because they are on a different incentive structure: non-comissioned payments for employees. They buy OEM parts, give a good warranty, charge fair prices, and they are always busy.

If this computer fad goes away, I'm going to open my own Toyota-only auto shop, trying to emulate them. They have 30 years of lead time on my hypothetical business, but the point stands: when people discover that high quality in this market, they stick to it closely.

  • People understand cars. Abstract data structures, not so much.

    There are laws about what goes into a car, strict regulation. Software, not so much.

    Until my boss can be prosecuted for selling untested bug ridden bad software that is what I am instructed to produce

    • With the introduction of insurance for covering the cost of a security breach, suddenly managers have an understanding of the value of at least the security aspect of software quality. As it impacts their premiums.

      2 replies →

  • That's a particularly good strategy with Toyota, a company with both a good reputation and a huge market share.

    Currently trading at a price to earnings ratio of about seven, compared to 150-800 for Tesla (depending on how you judge their book cooking)