| There are lots of tempting options when it comes | | | | Maximizing Your Earnings |
| to the items you can choose to put on your | | | | Another factor to consider when you're making |
| menu in Cafe World. As you advance to higher | | | | your decision about what to cook in any given |
| and higher levels of game play too, you only wind | | | | situation is how many servings each preparation |
| up unlocking more and more options in this regard. | | | | of that dish will create. This is important for a |
| It can be very tempting to cook one item or | | | | couple of reasons. One is that you want to be |
| another because of your own personal tastes, | | | | able to make enough food to last until you can |
| and really there's nothing wrong with indulging | | | | get back to your cafe and refill your serving |
| yourself from time to time. If you want to be | | | | counters. That way you can continue making |
| successful in this business though, you'll have to | | | | money all day and night, which is obviously the |
| make some more objective and analytical | | | | ideal situation. |
| decisions when it comes to dish selection for your | | | | The other reason this is important is because you |
| cafe. | | | | need to have an empty serving counter when |
| Planning Around Your Schedule | | | | you're taking a new dish off the stove. If you're |
| The first thing you have to take into account | | | | simply bringing out more of one of the dishes |
| when you're trying to decide what to cook is how | | | | you're already serving, you can simply add those |
| soon you're going to be able to get back to check | | | | new servings to what was left of the old. |
| on your cafe and transfer prepared entrees from | | | | However, if you have an entirely new entree |
| the stove to the serving counters. No matter | | | | coming off the stove, you'll need to have an |
| how well planned your menu is, it won't do you | | | | empty serving spot available on the counter. This |
| much good if you don't get back to serve it in | | | | is a part of the menu planning process that is |
| time. | | | | easily overlooked, but it can lead to a lot of |
| Food that sits on the stove for too long will spoil | | | | spoiled food if you have entrees ready to come |
| rather quickly, and this is something you want to | | | | off of the stove but nowhere to put them. |
| avoid at all costs. Not only will you lose the | | | | Cost Per Serving |
| opportunity to serve this food, and so have to | | | | And of course, you want to pay attention to how |
| wait longer to replenish your serving counters, | | | | much you'll make each time a customer |
| you'll lose the money you spent on the ingredients | | | | purchases an entree. Maximizing this number will |
| that went into making is. You'll also have to pay | | | | help you get the highest return per hour because |
| to clean up the mess which, while not a hefty | | | | it will mean you're getting the most out of each |
| sum, starts to loom larger and larger when you're | | | | customer who walks through the door. And that, |
| not making money off of the food you're | | | | after all, is the goal of any good business owner. |
| preparing. | | | | |