Now that your restaurant has a layout, it needs to be equipped and decorated.
You really have quite a bit of leverage in this respect. You will be able to
choose table design, lighting, floors and walls, art, even flowers on the
tables. The same design thought will need to go into the kitchen and restrooms
too, as you need to ensure ample creature comforts and equipment to compliment
your aesthetic design. Your design options are tailored to your style of cuisine
(e.g. French, Italian, American), and can range from simple to very elegant.
Keep in mind cost and cash flow, and try to keep a consistent level of quality
throughout (i.e. very fancy and comfortable tables may not be worth the cost in
an establishment with no wall treatments and cheesy lighting fixtures).
You are now well on your way to building your restaurant, but really only
about halfway there. A great design is worth nothing without food and staff to
prepare and serve it. Recipe selection and menu design is not hard to
understand, but very detailed and requires some playing to discover the nuances
to formulate the best strategy for your particular restaurant. You select
recipes to offer that are appropriate to your cuisine, and determine the quality
of ingredients to include (as well as what price to offer it for on your menu).
You will also want your menu design, layout, and fonts to be appropriate for the
type and level of eatery you are trying to master.
Finally you will need to staff your restaurant. As with most businesses,
labor is one of your biggest costs, but most important assets. You will need to
hire a host(ess), waiters/waitresses, busboys, dishwashers, and at least one
chef. Each employee comes with certain skill sets and a salary, with more
talented and experienced staff costing more money. As your business grows, you
can train or replace your staff to upgrade your talent pool. You can even pay
your people more to improve their attitudes, and hire additional staff to cut
waiting times. The chef is a rather unique character in the game in that they
can specialize in a certain recipe, gain fame and notoriety with their cooking,
and even enter cooking contests to spread the word about them and your
restaurant.
You are now ready to open for business, which is when your real headaches
begin. From the day customers first set foot in your door, you will need to
worry about advertising, customer complaints, managing your staff, and tweaking
your menu and recipes to improve your bottom line.
In The End, This Game Hath Been Rated:
95%. Bon Appetite!
System Requirements: Pentium II 500; 128 MB RAM; 128 MB
Video RAM; 4x CD-ROM; 700 MB Hard Drive
Space; Mouse.
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