Overview
A few top quality recipes for a custom menu from the very start of the game, plus a couple of tips for tinkering with menus to cater to different people.
Intro
So let me say this first – this is the first ever guide I’ve attempted and I just hope it’s coherent enough to make sense, and hopefully, maybe, even help some of you out in some way.
Anyway, onto the game. When you first start up you have a limited number of templates you can use for recipes, as well as a limited number of ingredients you can use in said recipes. Each template can be used in certain dishes, and these are as follows…
(-TEMPLATE (dish) )
-GRILLED FISH (appetizers, main, sides, salads)
-GRILLED MEAT (appetizers, main)
-MEAT STEW (appetizers, main)
-PASTA (main)
-PIE (desserts)
-SALAD (salad)
-SAUTEED RICE (main)
-SOUP (appetizers, main)
-STEAMED FISH (appetizers, main, salad)
The only template you can’t use straight out of the gate is ‘steamed fish’ due to the fact steamers aren’t available right away. You also need to note that if you want to use a custom ‘side’ recipe you will have to use the ‘grilled fish’ template as none of the others have the side dish available.
Lastly, before getting into the actual recipes, I’ve mostly tried to create the cheapest version of each recipe to help you increase your profits, though you may be able to play around with some to make them even cheaper. Remember, all the recipes on this list you can make at the start of the game. Oh, and all recipes I’ll be posting have a 100 overall rating.
Recipe Tinkering
In this section I’ll be showing five versions of the same recipe as a way of showing how tinkering with the ingredients, (adding/removing, increasing/decreasing) can change certain aspects of the recipe. The recipe I’ll be using is a Prawn Salad.
The first example here is a prawn salad created using the ‘grilled fish’ template and the ‘salad’ dish option. Pay attention to both the price (1.36) and the time (8:48).
Now lets have a look at a prawn salad created under the salad template and using exactly the same ingredients but at adjusted levels.
The neat thing here is the price is now 0.78, and the prep time is 0:28. Because I’m a swell guy, I’ll go ahead and do the maths on that for you – you save 0.58 in price, and a massive 8.20 in time. Not only that but you also retain the seafood, veg and healthy stats, as well as the 100 overall rating. Now, it’s not for me to tell you how to run your kitchen, but I’ll give you a hint – one of those recipes is a better business decision than the other. Your choice, though, I’m not your boss.
Anyway, here’s option three out of five, but this time with the price as low as I could get whilst still retaining full quality. The price has now dropped to 0.71.
‘Hey guy’, I hear you shout, ‘but what about if we wanna carbo load our recipe for those customers who can’t get enough carbs in their diet?’. Well, not to worry, good sir/madam, I’ve got you covered here. Note a slight increase to price to 0.86, but as they say – ‘with great carbs comes slight price increasity’.
I know what you’re thinking now, and I have your back again – yes it is possible to carbo load AND stop it from being so damn healthy. Here is recipe five of five of my prawn salad selection, this time the artery clogging version. Again it comes with an increase to price at 0.97, but that still seems quite reasonable and certain clientele are into it.
And thus comes to an end the great Prawn Salad selection. Hopefully it gives you an idea how to create recipes that can cater to different folks as well as an understanding that certain compromises may need to be made, whether it be price, quality or time.
Vegetarian to Vegan
Just because I’m sure some people aren’t aware, it’s possible to turn certain recipes from vegetarian to vegan with one simple change, and with that change can lead to an increase in customer base. I’ll post the same recipe twice, and see if you can spot the one ingredient difference…
The eagle eyed readers amongst you will by now have noticed the difference in the recipes is butter being replaced by margarine. You get to keep all the same quality and quantity, but with the potential of a greater client base. Also note the slight increase in price from 0.29 with butter, to 0.36 with marg.
Now it’s up to you to decide whether to increase the client base with a tiny hit on profits or not. But at 0.36 to make the recipe, you should be able to figure something out. Or not. Like I said before, I ain’t your boss.
Recipes
Here I’ll just be posting a few recipes to fill out your starter menu. Just remember you can tinker with them yourself in order to cater to different people if you so wish. And don’t forget some of these recipes can be used as different dishes, eg either as an appetizer or main etc.
Veg Salad
Chicken Stew
Grilled Salmon
Grilled Cod
Grilled Turkey
Pasta
Sauteed Rice
Steamed Mussels
So I know you can’t actually use this one straight away, but once you get that steamer you’ve been dreaming of you’ll be able to put it to use right away.
And last, but not least…
Apple and Banana Pie
Final thoughts
And there you have it ladies and gents. Now it’s up to you to decide what to do with any of this information. I’m sure some of you will want to know what you should price these recipes at, but honestly, it’s completely up to you. However, as I’m feeling kind, I will say if I used the Vegan carrot and onion soup at 0.36, I’d initially charge 3.50 for it. Maybe even 3.60 because ten times the price just sounds swell. Just remember to check what your customers are saying – if they say prices are cheap increase them, if they say they’re too high decrease them. You are your own boss.
With that I bid you adieu, and remember – if you can’t stand the heat, get some air con.