I start vertical expansion here in SF by offering a deal of four ounces for $900 to all the suppliers who used to supply my team of dealers before I pilfered their workers. Sure, I’ll make only $100 for every quarter pound I sell, but profit isn’t the priority yet. Uber and Netflix weren’t profitable during their first years in business. It’s about market share. Build an ecosystem wherein you’re indispensable, then you’ll have carte blanche to hike prices later. I worry that I’m fast becoming the greedy British wine mogul from my drive to Napa but am assuaged to remember that the real Jason
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