Restaurant

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Details


Startup Cost: $1,000,000
Default Size: 4 employees

Price Calculator


Size
Staff Room
Warehouse
Include TGP ($250,600,000)
Include TCP ($360,690,000)
Include SYS ($1,526,160,000)
Estimated Cost: $1,000,000

Specials

Special Rating Cost Description
Free Meals 1 1 point 3 energy
Butcher 3 Passive 10% melee weapon damage
Flambayed 5 50 points Flame thrower
Healthy Diet 7 Passive 2% life regeneration per tick
Professional Metabolism 10 Passive 25% consumable cooldown reduction

Size Upgrades

Company Size Cost
4 employees Startup Cost
5 employees $100,000
6 employees $200,000
7 employees $300,000
8 employees $400,000
9 employees $500,000
10 employees $600,000

Staff Room Size

Staff Room Cost
No Staff Room$0
Small Staff Room$25,000
Standard Staff Room$50,000
Large Staff Room$75,000
Very Large Staff Room$100,000
Huge Staff Room$125,000
Colossal Staff Room$150,000

Warehouse Upgrades*

Warehouse Cost
Small Room$0
Standard Room$50,000
Large Room$100,000
Huge Room$150,000
Warehouse$200,000
Large Warehouse$250,000
Huge Warehouse$300,000
* Not all companies use warehouses. Keep this in mind when you start a company.

Positions

Title M / I / E Required M / I / E Gain Description Special
Waiter 1,250 / 0 / 2,500 19 / 0 / 38 This person takes orders and delivers food to customers. None
Sous Chef 0 / 4,000 / 2,000 0 / 41 / 21 Second in comand in the kitchen and assistant to the head chef, the sous chef is responsible for inventory and constant training of employees. Trainer
Head Chef 0 / 2,500 / 5,000 0 / 22 / 43 This is the chef in charge of all kitchen activity and management of the kitchen staff as well as menu creation. Manager
Kitchen Assistant 1,500 / 0 / 750 34 / 0 / 17 Unskilled work within the kitchen, the kitchen assistant is in charge of the majority of the cleaning and mundane tasks such as potato peeling. Cleaner
Head Waiter 0 / 2,000 / 4,000 0 / 21 / 41 For larger kitchens where the chefs and basic waiters are constantly busy with orders, a head waiter may be appointed in order to take reservations and oversee payment of wages. Secretary
Line Cook 1,250 / 2,500 / 0 19 / 38 / 0 Third in command, the line cook is responsible for a particular area of production and supervision of the new chefs. None
Chef 1,500 / 3,000 / 0 20 / 39 / 0 This person is a basic chef, working under the line cook. None
Apprentice Chef 750 / 1,500 / 0 17 / 34 / 0 A trainee chef undergoing formal cullinary training, less skilled than trained chefs, the apprentices are gaining first hand experience in preparing meals in a working environment. None
Dishwasher 1,500 / 0 / 750 34 / 0 / 17 This person cleans the dishes that have been used by the clients, an important role that takes some of the workload. None
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