ROTISSERIE: The Auction Thought Process
Feb 27 2012
“Miguel Cabrera, $30.”
When we hear that name the heart starts to race. Everyone wants him, the bidding will be fierce and fun to watch. A $30 starting bid gets the juices flowing and the big name whets the appetite. Will he go for $40? $50? This is the fun part of a rotisserie auction.
But what is really going on? This article will discuss the thought process during an auction. We will go beyond the ideas of price, positions and rosters and examine what an experienced owner should be thinking about.
The Nomination
If you will be bidding on Cabrera, the first thing to ask is “Why is this owner nominating him?”
The answer to this question is not so easy to define. As pointed out in my prior column, the typical reason is to...
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