When you open a new restaurant, you must cause a sensation. Doing the same old things like everyone else will not attract your attention. Creative thinking. challenge the limit. Put each of the ingredients in the kitchen together and fry them, put them in a bowl, call them frying everything, and charge $100.
Yes, this will make you notice. That will make you the next top chef. Or it will make you curl up in a ball under a tree and your little chef hat collapses due to stress. Either one or the other.
I have been playing early access restaurant simulation games Disaster recipe Have a great time so far. You create a character (mine is chef Chris), open a restaurant, set up furniture, bathrooms, kitchen equipment and decorations. Hire a small employee to help you cook, clean and serve the table. Create recipes, add new items to the menu, and hope your customers leave good reviews, or at least learn something from bad reviews. It turns out that running a restaurant is very complicated.
Sometimes the kitchen catches fire because your chef is not skilled enough, or if you run out of ingredients and customers leave because you can’t serve them the meals they want, or if you decide that the only item on your menu will be frying everything , Absolutely does not provide anything else.
I must admit that everything fried is not quite everything.I did try to create a recipe using every available food, but unfortunately, as far as I know, you can only combine six different dishes into one meal, and each dish can only have five ingredients. It means there are 30 fried things in Deep Fried Everything, not Every Fried stuff.
It is still a lot of things! Chicken breast, ground beef, lobster, shrimp, clams, chocolate, eggs, garlic, blueberries, butter, milk, concentrated Milk, pasta, ice cream, chili powder, beans…the list goes on. I think it will be very popular. It really suits everyone.
On the first day of my new restaurant, everyone was one person because I only had one table and one chair. I just want to do a small test to see if everything goes well in frying. I accepted an order for Deep Fried Everything and must tell the customer immediately that our Deep Fried Everything is sold out. Because I completely forgot to order the 30 ingredients I needed.
I don’t think this is a failure at all. This is a proof of concept. The customer was angry, I didn’t blow everything up for him, which means he wanted to blow up everything. When demand exceeds supply, you have control of the market. I was on the road to success, so after failing to serve one of my customers, I immediately closed the restaurant to ensure that the ingredients were delivered and prepared for tomorrow.
Before opening the next day, I put a flower on the single table and adjusted the restaurant. perfect. Then I fast forward the time because we are all standing waiting for someone to come in and order the meal we are making now, because we have enough ingredients to make it. At 9:37 in the morning, it was the best time to enjoy fried lobster, pasta, milk and 27 other foods. We welcomed the first customer of the day. Exciting!
I popped up the ticket in the window and watched our frying chef start to collect ingredients and start frying. (Note: I don’t let Chef Chris do anything by himself, because his frying skills are terrible). This will take a while. It takes many round trips between the refrigerator, the storage rack and the two fryers we have. However, I am very happy to see a long line outside. Many people want some fried everything, which is only now available to those who ordered it exactly two hours ago.
The customer sat motionless for several seconds after the meal, in pain, and finally stood up. With a jingle, four stars appeared! Four fifths! This guy likes everything, fried! Then I made a hundred yuan.
“This place looks great. Fried everything is delicious!” Read his review. I have imagined the name of Chef Chris in the Chef Hall of Fame.
The next customer enters and sits at the dirty table (I paid for the cleaning staff to rest outside because there is no need to clean anything). I accepted his order (Deep Fried Everything) and quickly ordered more ingredients, because our apples, yogurt, haddock, mango, clams and other things are running out. I also took some time to increase the price of Deep Fried Everything from $100 to $150. Obviously, it will be very popular, and it will cost a lot of money.
However, not everything is going well. With only one chair and one table, people are tired of waiting outside and start to leave. This increased the stress level of Chef Chris. Our storage space is also very short, only two shelves and three refrigerators. And owning an exclusive restaurant means owning a restaurant that is almost empty, which also increases the pressure on my avatar. When I (Chris playing the game) thought things were going well, the other Chris was very worried.
Finally, I made a second DFE and I provided it to the customer. Then I would do what any good waiter in a high-end restaurant would do: I left the table a few steps, turned around, stared at the wall, and slowly became nervous. Good appetite!
More bad news. Customer 2 left in a fit of anger. Although they were stuffed with delicious fried beef tenderloin, bananas, breadcrumbs and yogurt, they were very upset that the restaurant had kept him waiting for so long. There was no bathroom and only one thing was provided: a huge, piping hot deep ball of oil. Fry 30 different foods.
Chef Chris is under a lot of pressure on all this. Another customer walked in, sat at the now dirty table, and ordered a DFE. While waiting for it to be cooked, I stared at the blank wall an inch away. I forced myself to take a break outside, hoping it would reduce my stress level, so instead of staring at the wall, I stared at a tree. It doesn’t seem to help. I watched chef Chris walk back to the kitchen and spray cleaning fluid on the fryer, and the fryer immediately caught fire. My employee picked up the fire extinguisher, Chris looked around secretly, and then lit the stove. Obviously, this happens when Chef Chris gets too stressed.
The customers left before they finished eating. In that high profile, I closed the restaurant to regroup.
Before the start of the morning shift, I made a lot of changes to the building. I removed the stove and oven because they didn’t fry anything, and added a row of fryers on the back wall for a total of eight. I put in more food storage racks. In the corner of the main room, I added a toilet in the corner, built a wall around it, and soon, I prepared a bathroom for these picky customers. I added four tables and more chairs. Then we reopened. Three people sat down and left immediately, although two of them still thought it was a four-star dining experience. They like clean and pleasant restaurants. They just don’t want a lot of fried food for $150. idiot.
Two more single customers came in. One person was angry, but the other actually ordered, so I saw the new shiny, bubbling fryer being put into use. To speed things up, I quickly hired another chef to help frying. The customer ate and left a three-star review, so this is important. Two more people entered, and then left without ordering. There was only one big fried thing made up of 30 other things on the menu.
I saw that Chef Chris’s stress level was about to explode again, so I hired a new waiter just to keep him away from customers. A leaf that had eaten, described DFE as “disgusting.” That won’t help.
Due to lack of storage space and increasing pressure, I opened the back wall of the kitchen and built a new room, just to add more refrigerators and shelves. When I did this, I noticed that Chef Chris had gone outside and was lying in the fetal position under the tree. Oh oh.
But before he ran in and sprayed flammable chemicals into the fryer, my game suddenly ended in failure. Although I am focused on making Deep Fried Everything a food tour, the actual goal of the activity level is to provide 30 tables (I have served 5) and made $1,800 (I made $700, which is still impressive ), and reached a popularity of 45.
This is why I failed. Unfortunately, for some reasons I can’t understand, I reduced the restaurant’s score to 3 points. I think the game thinks this is a pit that I can’t dig. No matter how much I fry.
Want to try it yourself?You will find Disaster recipes in Steam Early Access.