Post by flapjack on Apr 17, 2005 19:28:21 GMT -5
well the day has been dedicated to beating the "food is late" syndrome.
Not at all sure it will hold past this marathon, but at the moment (end of jan05-scenario 11) it's "seems" to be working. total of 10 "i'm hungry!t" and 8 "i'm famished" complaints for 6-4* restaurants.
Here are my observations:
COMFORT LEVEL- reduced the number of tables in the restaurant. for example, wagons ho and cosa nostra each originally had in excess of 60 seats (looked like a restaurant warehouse
... they are now down to a total of 38 seats. Comfort level went up dramatically.
SERVERS & CAPTAINS - maxed out servers and captains. Assigned 8 servers to the 2nd floor (all my kitchens are on the first floor) 3 servers to the first floor with 2 floaters (auto). Servers to seats ratio is about 1server to 3 seats.
TABLES: Most tables are singles -- have about 2 to 4 4-tops in a restaurant. Wagons Ho has 4, Hope & Anchor has 3.
KITCHEN EQUIPMENT- added blenders - 1 per chef or in a 3 or 4 stove kitchen at least 3 blenders with 1 or 2 microwaves. 1 or 2 grills (especially in american restaurants.)
QUALITY MENU RATING - Removed all 4 clock and higher recepies (until we get everyone trained and delivery speed is consistently in 90's.)
UNPOPULAR ITEMS - Removed all unpopular 2* and under quality rated recepies to improve the overall quality of the resturant.
EXTERIOR VIEW - Used the External cheat for the Hope & Anchor seafood restaurant - couldn't get above 23 customers without the sail.
SERVER TABLES - I just discovered i could stack them. Put 2 side-by-side on either side of the Kitchen door. This enables servers to grab without going into spinning circles and forgetting what they wanted when one of the porters beat them to the table. (same with porters) Now both servers and porters can get their plates with only the occasional spin.
DUMBWAITERS & PORTERS - Dumbwaiters, dishwashing and server tables all in the same immediate area. Eliminates alot of the traffic jams of porters dancing with the chefs.
CHEFS - Using a minimum of 3 chefs in all resturants. Hired all walk-in chefs looking for a job. Transferred them as their skills required so that all chefs are becoming well rounded in their cooking skills. (wish they had a check box for "don't let this newbie chef near this 3.5* menu item!" ;D
ASSIGNING RECEPIES - Armand is the only chef that gets assigned to recepies for his cooking contests. Discovered that allowing the chefs to cook at their own speed and not have the order que delayed while one chef holds the majority of the orders really helped eliminate the "late order arrivals"
EAT IN PEACE & QUIET - discovered it can refer to over crowded rooms, or placing tables too close to the kitchen door or dumbwaiters. I have a LOT of space between each of my tables now and received only 1 noise complaint this month.
OPEN SPACE - LOTS of open space in front of the kitchen door and dumbwaiters. Clear paths for servers to walk to the tables to help stop their spinning and dancing in the aisles
LACK OF SEATING - Getting a lot of "lack of seating" notes from the game, but figure that with the increase in the turnover percentage, I'm probably getting most of that back. It also seems to help my Seafood restaurant since LA's french and seafood restaurants are within a block of each other.
UPGRADE FOR COMFORT - Upgraded tables and bathrooms, although I think I could have saved that money and garnered the 80-90% comfort rating strictly by reducing the number of tables in the restaurant.
STAFF TRAINING - haven't invested much i this at all. Max 450/ month but stopped that this Jan05 scenario 11 -- Been keeping new staff morale at 60+ by giving them raises. Also been transferring the chefs around to round out their international cuisine experience.
Well, that's about it Interested in hearing what you might have done since I'm still really new at this.
Flapjack
Not at all sure it will hold past this marathon, but at the moment (end of jan05-scenario 11) it's "seems" to be working. total of 10 "i'm hungry!t" and 8 "i'm famished" complaints for 6-4* restaurants.
Here are my observations:
COMFORT LEVEL- reduced the number of tables in the restaurant. for example, wagons ho and cosa nostra each originally had in excess of 60 seats (looked like a restaurant warehouse
... they are now down to a total of 38 seats. Comfort level went up dramatically.SERVERS & CAPTAINS - maxed out servers and captains. Assigned 8 servers to the 2nd floor (all my kitchens are on the first floor) 3 servers to the first floor with 2 floaters (auto). Servers to seats ratio is about 1server to 3 seats.
TABLES: Most tables are singles -- have about 2 to 4 4-tops in a restaurant. Wagons Ho has 4, Hope & Anchor has 3.
KITCHEN EQUIPMENT- added blenders - 1 per chef or in a 3 or 4 stove kitchen at least 3 blenders with 1 or 2 microwaves. 1 or 2 grills (especially in american restaurants.)
QUALITY MENU RATING - Removed all 4 clock and higher recepies (until we get everyone trained and delivery speed is consistently in 90's.)
UNPOPULAR ITEMS - Removed all unpopular 2* and under quality rated recepies to improve the overall quality of the resturant.
EXTERIOR VIEW - Used the External cheat for the Hope & Anchor seafood restaurant - couldn't get above 23 customers without the sail.
SERVER TABLES - I just discovered i could stack them. Put 2 side-by-side on either side of the Kitchen door. This enables servers to grab without going into spinning circles and forgetting what they wanted when one of the porters beat them to the table. (same with porters) Now both servers and porters can get their plates with only the occasional spin.
DUMBWAITERS & PORTERS - Dumbwaiters, dishwashing and server tables all in the same immediate area. Eliminates alot of the traffic jams of porters dancing with the chefs.
CHEFS - Using a minimum of 3 chefs in all resturants. Hired all walk-in chefs looking for a job. Transferred them as their skills required so that all chefs are becoming well rounded in their cooking skills. (wish they had a check box for "don't let this newbie chef near this 3.5* menu item!" ;D
ASSIGNING RECEPIES - Armand is the only chef that gets assigned to recepies for his cooking contests. Discovered that allowing the chefs to cook at their own speed and not have the order que delayed while one chef holds the majority of the orders really helped eliminate the "late order arrivals"
EAT IN PEACE & QUIET - discovered it can refer to over crowded rooms, or placing tables too close to the kitchen door or dumbwaiters. I have a LOT of space between each of my tables now and received only 1 noise complaint this month.
OPEN SPACE - LOTS of open space in front of the kitchen door and dumbwaiters. Clear paths for servers to walk to the tables to help stop their spinning and dancing in the aisles
LACK OF SEATING - Getting a lot of "lack of seating" notes from the game, but figure that with the increase in the turnover percentage, I'm probably getting most of that back. It also seems to help my Seafood restaurant since LA's french and seafood restaurants are within a block of each other.
UPGRADE FOR COMFORT - Upgraded tables and bathrooms, although I think I could have saved that money and garnered the 80-90% comfort rating strictly by reducing the number of tables in the restaurant.
STAFF TRAINING - haven't invested much i this at all. Max 450/ month but stopped that this Jan05 scenario 11 -- Been keeping new staff morale at 60+ by giving them raises. Also been transferring the chefs around to round out their international cuisine experience.
Well, that's about it
Interested in hearing what you might have done since I'm still really new at this.Flapjack