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The_White_Crane posted:The Great Frenchmen of History collection, from Gallerie Fråüdùlênt: I'm assuming the Merkel portrait is a joke on her both being !French and !men?
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Oct 2, 2018 22:47
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Only the most accurate of descriptions from Gallerie Fråüdùlênt. Can I interest you in this charcoal sketch of the Leaning Tower of Eiffel, from our Infamous World Monuments series?
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Oct 3, 2018 09:24
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The_White_Crane posted:Can I interest you in this charcoal sketch of the Leaning Tower of Eiffel, from our Infamous World Monuments series? True story, Paris Police are cracking down on 'fake' Eiffel Tower souvenirs. Its a hoot; look it up if you want a chuckle.
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Oct 3, 2018 19:29
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Episode 11: Groundhog Day  So how has it been with you guys? I haven't seen Armand in a while. We're good. Everything is… you know… we're good. Okay, you just said 'we're good' twice. Seriously, what's going on? He's… well, you know, he's doing the TV show and the restaurants and everything so he's been pretty… busy… you know? Del… So! What have you been up to the last few weeks Jules? Well, not much other than the usual really. But ooh, have you heard about this: this month the committee has finally started to solicit entries for induction to this year's World Hall of Fame of Desserts. How do you get into the Hall of Fame? The committee is extremely picky about the entries. What happens is that if the judges find your entry to be worthy, one of them will come down to your restaurant and try your dessert out for themselves. Once they believe that the product is up to their standards, they'll invite you to this global competition and pit you against previous Hall of Fame holders. Win against them and you'll be headed to the final challenge. Which is? Creating your dessert for the Hall of Fame committee's secretive panel of judges. Once you score your dessert high enough with them, that's when your dessert gets inducted. Have you submitted your application yet? Oh no… I don't think I'm cut out for that just yet… Well how do you know you're not cut out for it if you don't try? I don't know, I just feel I'm not yet at that level where I can compete with the masters, you know what I mean? C'mon Jules! It's not like it's going to hurt if you make your submission this year. Your pastry shops are running well. You've got the support you need. And I honestly think you've got what it takes… Yeah I guess you're right. It doesn't hurt to do it. And if I don't make it, there's always next year I guess. Okay, that's settled then! I'm going for it! All right, we're back to doing things with the patisseries again! I'd been trying to forget those existed, but it looks like that's not going to work out. Luckily, we've been investing a ton of money in new patisserie recipes, so Jules should have a great shot at the dessert hall of fame. The patisseries will never make any money, of course, but at least we'll be able to fill our empty restaurants with awards!  But first, let's head back to Munich and check out the renovated Heiliger Klaus.  Welcome to the Merkel dungeon.  In order to be able to arrange the tables in proper Rauten I've had to move the main dining room upstairs where there's more room.  Downstairs, I've added one or two of those slightly creepy statues. Just for atmosphere.  And although it goes against every moral principle I can think of, I've regretfully added beer to the menu. I've also started research into the following types of recipes: - German main courses - German desserts - German appetizers - German soups - Italian soups - American main courses  Heiliger Klaus works like a well-oiled machine now. Once our recipe research finishes, it will truly be a wonderful restaurant. Now let's go back to a less wonderful restaurant.  Good old I Heart Cake. Last month it made a profit of $966, about 2% of what Heiliger Klaus earned us. Sigh.   Hello my dear. Are you by any chance the proprietor of this fine establishment? That is correct sir. Can I help you with anything? No you may not help me with anything. However, I may be able to help you. You can help me in what way sir? It's simple really. Are you not Miss Julia Delecoeur that sent this letter to us to compete for a place in the Hall of Fame? That I am sir! I'm terribly sorry if you were inconvenienced or… No, no, no… No inconvenience. It's our policy to sample our contestants' products anonymously. You see, this way, we can see it from the point of view of the average consumer. That is very important to us, you see…I don't think the Hall of Fame committee knows what the word "anonymously" means. I'm about to start my evaluation of your dessert. But, Julia! You don't even offer Pineapple Sorbet! You do realize that I need to specifically review this recipe, and without it, I simply cannot write a review of any kind, even if your food might be world-class! I'll be back again, but see if you include the Pineapple Sorbet in your menu next time around. What? Uh, I guess he refuses to eat anything other than pineapple sorbet? Oh well. I'll just add it to the menu. Then we'll wait for him to come back to anonymously review our restaurant next month now that we know who he is and what he wants to eat.  Meanwhile, we're in luck! A guest at Treize à Table wants to sell us another copy of Restaurant Empire!  If our chefs play this, they'll become masters in no time! $100,000 is a steal! I buy it, naturally.  I also buy this turkey sandwich. Surely for something as rare and refined as a turkey sandwich, $50,220 is a small price to pay!  This recipe cost me another $50,220, draining most of my remaining cash. That's $10,000 for each millilitre of milk in this latte! Later in the day, Clairmont returns to I Heart Cake and calls us over again.  Hello my dear. Are you by any chance the proprietor of this fine establishment?Clairmont, we already had this conversation. So, the game apparently assumes that there is simply NO WAY you won't have the pineapple sorbet on your menu, so it has no dialogue to account for a situation where Clairmont has to come back and visit your patisserie a second time. Since the dialogue is the same, I'll just skip the parts of the conversation that we've already seen. I'm about to start my evaluation of your dessert. I know you are impatient to know the results of my critique, but do you mind? I'm trying to evaluate a recipe here! Julia, did you know that food critics tend to give better evaluations when they are not constantly interrupted?You were the one who called me over! Sheesh! I let him finish, then talk to him again.  I just finished my meal… And Julia, I am sorry to say, but I am disappointed. Your food still needs improvement. But don't worry, I'll be back later to try your Pineapple Sorbet again…I really am not sure about the integrity of the dessert hall of fame's anonymous review procedures. How many warnings are we going to get? I don't know what made him reject the recipe this time. I checked the recipe page and saw that I could increase the recipe quality by about 10% by using better ingredients, so I'll try that and see if he likes it better. I'll also bring Jules back to I Heart Cake from Amo La Torta since she's a better dessert chef.  Clairmont comes back again the next day. I think he may be suffering from short term memory loss. I just finished my meal… You've passed my dear. Your dessert is exquisite, to be honest. It is very sweet but just rightly so. And your use of the crushed Almonds is just about perfect. I think you will do well in this year's competition… Congratulations! I'm… oh wow, thank you so much! Can I hug you? Hahaha… just remember though that although I found your dessert to be exceptional. It is not without its flaws. Nothing in this world is without flaws, but I do believe that if you prepare well. You will go far in your career. Practice helps us touch perfection I always say. Don't worry sir, I'll train hard. Day and night even if I have to! Good luck in the contest Miss Delecoeur! Phew! We passed. I don't know what the quality threshold is for getting Clairmont to accept your recipe. If we couldn't cook it well enough, I guess I'd have to reload like, several missions back just to give Jules enough time to get her cooking skill up.  To celebrate, let's take a look at some new recipes! I just finished researching all the best patisserie recipes. This is our ultimate cakes, pies & tarts recipe. It's not actually super impressive, our marble cake is better, but if I can get a white chocolate wholesaler, this might get really good. But man, that's a lot of sugar.  This is our ultimate "ice cream & soberts" recipe, our old friend the guilt free cappuccino sundae! I believe we won more contests with this recipe than with any other recipe in Restaurant Empire 1. It's just amazing.  Our ultimate puddings & gelatin recipe, the Swiss roll! It is neither a pudding nor gelatin.  And the ultimate patisserie beverage recipe. Shouldn't this be a café recipe? It's actually better than all of our current café recipes by a pretty wide margin! I add it to all the patisseries and cafés.  Our other research also pays off. This is our new German main, containing two whole grams of sole!  And our new *The cannelloni with Bottarga does not contain cannelloni or bottarga.  Bread soup. At least this is exactly what it says on the tin.  We also get this new American main. We don't get a new Italian soup quite yet. Apparently you start with one level of Italian soups researched, so we'll have to wait until the next tier.  Right, now that's all taken care of, let's go to that dessert contest that Jules was talking about!  …Pleaaaaaze… C'mon Del, just this once. How many times, do I have to tell you? I can't. I'm slammed with work as it is… I've never asked you for anything Del… Ok that was a lie… But c'mon, I can't do this without your help! Jules, trust me you don't need my help. You'll be fine! Who was the one who dragged me into his mess in the first place? If it weren't for that person I wouldn't even be in this contest. And now she won't help me… Oh what, so now I owe you? Of course! If I lose, it's all gonna be your fault: not lending a hand to little ol' sis. I don't think that would be something you want to burden your conscience with… You're enjoying this moment aren't you? Oh yeah! I can tell it's just eating away inside you… Fine, I'll be one of your chefs. I'll help you out in the contest; I'll even wash your dishes for you, whatever you want, just stop nagging me… Del, you're the best!It's like poetry; it rhymes.  This is the dessert arena! The contest is all dessert recipes, so we don't really need Delia. I guess we're just bringing her to annoy her.  Round one is cakes. Jules isn't very good at making the marble cake yet, but it's the best we've got.  As always, the audiences that these contests attract astound me.  We've got a decent lead after round one. This shouldn't be too tough.  I spoke too soon about Delia. Café au lait is technically a patisserie recipe, and although she has never made it before, her overall cooking skill with coffee recipes means that she's pretty good at making it.  drat, Delia.  The nougat parfait isn't our very best option for this round, although it is very high quality, but if we use it to win the contest, there'll be more interest in ordering it from our customers at our French restaurants too, which is something I want.   We win!  We also win this recipe. It's not very exciting, but that's all right. We won the contest!  And the mission! Next mission, we'll be getting a new restaurant. And holy poo poo, what a restaurant – it's by far the most ridiculous restaurant in all of Restaurant Empire 1 and 2. And that's saying something! Enchanted Hat fucked around with this message at 09:00 on Oct 5, 2018 |
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Oct 4, 2018 22:07
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Enchanted Hat posted:
I just imagine prior to getting this recipe Armand is constantly just mixing a kilogram of mayo with a TBSP of turkey and wondering how to make a turkey sandwich
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Oct 4, 2018 22:17
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Enchanted Hat posted:Next mission, we'll be getting a new restaurant. And holy poo poo, what a restaurant – it's by far the most ridiculous restaurant in all of Restaurant Empire 1 and 2. And that's saying something! Even more than the music restaurant abominations we made in RE1? I'm looking forward to it  I'm also surprised that the face textures showed up as clearly as they did. Probably should have put some giant red X's though, to be even less subtle.
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Oct 4, 2018 22:21
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I think I've been to a restaurant that looked similar to the new Heiliger in Silent Hill. e: the food was alright but I could have done without the constant sirens
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Oct 4, 2018 22:33
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DariusLikewise posted:I just imagine prior to getting this recipe Armand is constantly just mixing a kilogram of mayo with a TBSP of turkey and wondering how to make a turkey sandwich Apparently the secret, akin to our new sole recipe, is to just plate up a fuckload of celery with homeopathic amounts of meat. I know, the sandwich actually has a few ounces of turkey but my point stands
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Oct 4, 2018 22:35
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Nondevor posted:Even more than the music restaurant abominations we made in RE1? I'm looking forward to it It's so much dumber, the music restaurant is not even in the same league.
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Oct 4, 2018 22:44
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Maybe a buffet style restaurant... or a beergarden... or a food truck... or... a murder mystery restaurant? Only one of those seems outlandish enough. I'm so happy with the Merkelhaus.
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Oct 4, 2018 23:01
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divorce-themed restaurant
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Oct 4, 2018 23:07
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Enchanted Hat posted:
Do you think the fine team of game designers who put this game together can't tell the difference between a gelatin and a jam? All of our restaurants look they came out of a nightmare. Especially chessboard place and our new dungeon. I can't wait to see what we have thrown at us next.
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Oct 4, 2018 23:20
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habeasdorkus posted:or... a murder mystery restaurant? Only one of those seems outlandish enough. Dinner theatre. On top of having to create these stupid recipies we also have to write our own plays. Nd nothing like Medieval Times.
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Oct 4, 2018 23:23
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I'm betting it all on an "Italian" restaurant that is just a straight-up Chuck E. Cheese's
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Oct 4, 2018 23:28
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Dave and Busters but with tasting menus served while playing games.
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Oct 4, 2018 23:40
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WcDonald's. If I called it right, I demand that Goomy and Gastrodon be our mascots.
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Oct 4, 2018 23:59
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No dancing?
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Oct 5, 2018 00:42
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Tevery Best posted:divorce-themed restaurant Decorated with coaches and hotel artwork Today's special: Hungryman ala Armand. Ten pounds of cinnamon on top of the cheapest microwave dinner available
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Oct 5, 2018 00:57
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ultrafilter posted:No dancing? Only the male chefs get to dance after they win, sadly. Women just kind of timidly wave at the audience.
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Oct 5, 2018 09:19
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It was vaguely jarring to me how Jules is dressed normally. Yeah I know she likely doesn't have a chef model but... why?
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Oct 5, 2018 09:52
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Light Cream: 2 ea Ah yes, put two cream in this. What's that? How much cream is "a cream"? drat it all, you're supposed to be a patissiere Delia!
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Oct 5, 2018 11:22
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Two of those little cup things you get at diners, I imagine. The Universal Cream Unit
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Oct 5, 2018 13:43
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RBA Starblade posted:Decorated with coaches and hotel artwork MaxieSatan posted:Two of those little cup things you get at diners, I imagine. The Universal Cream Unit Stuff like this is a reminder that these games were made by people who never ever talked to an actual restaurant/coffee shop/patisserie owner for ingredient prices, recipies, or operating practices.
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Oct 5, 2018 15:00
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I assume the new place will still be a regular building (if weirdly decorated) rather than like a food truck. I have a hard time imagining what you could put inside that would make it weirder than usual. We had an Italian place here that had an old train car inside as a different dining section of the main room, so I suppose it could be something along those lines.Enchanted Hat posted:Only the male chefs get to dance after they win, sadly. Women just kind of timidly wave at the audience. From the screenshot, I initially thought they were doing one of those "ohhh snap, you got wrecked!" kind of reactions, but I suppose that's a bit too aggressive for this series.
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Oct 5, 2018 19:08
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truly the best in managemebt sims
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Oct 5, 2018 19:11
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Enchanted Hat posted:Only the male chefs get to dance after they win, sadly. Women just kind of timidly wave at the audience.
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Oct 5, 2018 20:31
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Enchanted Hat posted:And the mission! I love this LP, and I love all the crazy restaurants. I can't wait! By the way, I think I have a way to take the sting out of having to have a non-wine beverage on the menu. We should jack the price up until the customers start complaining. That way, they either pay too much for beer, or are forced to buy wine. It's win-win!
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Oct 5, 2018 20:59
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So going by her contest outfit Delia is the lady on the cover it seems.
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Oct 5, 2018 22:15
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Catalina posted:
Claim it's a "microbrew" and then serve it by the shot, imo. Don't get more micro than that
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Oct 5, 2018 22:53
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Enchanted Hat posted:
Note that (like most sundaes, obviously) this recipe contains water. That means the omission of water as an ingredient in almost every beverage recipe can't be written off as a free add-in, and pretty much by necessity thus means none of those recipes have water in them.
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Oct 6, 2018 02:18
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Those inferior recipes just use tap water. This uses ultra-premium $10/litre water. That's what makes it so special.
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Oct 6, 2018 02:59
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Psychotic Weasel posted:Those inferior recipes just use tap water. This uses ultra-premium $10/litre water. No, no, it's far more consistent with the rest of the game if when you buy some tea or coffee or hot chocolate or whatever, you get handed a mug containing the dry ingredients and are told to figure the rest out yourself.
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Oct 6, 2018 03:37
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TooMuchAbstraction posted:No, no, it's far more consistent with the rest of the game if when you buy some tea or coffee or hot chocolate or whatever, you get handed a mug containing the dry ingredients and are told to figure the rest out yourself. call it "deconstructed" hot chocolate and double the price! ... or maybe they did that already and that's why things are so ridiculously expensive
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Oct 6, 2018 03:49
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The_White_Crane posted:
I did not even notice that . We're getting closer and closer to actual neural net-generated recipes. I can't wait for recipes to start calling for ingredients like "1 cup (0.25 ea)".Catalina posted:By the way, I think I have a way to take the sting out of having to have a non-wine beverage on the menu. We should jack the price up until the customers start complaining. That way, they either pay too much for beer, or are forced to buy wine. It's win-win! That's genius! Goodbye lacklustre profits, hello $12 beers.
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Oct 6, 2018 10:16
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Episode 12: Gotta go fast  How's the past couple of weeks been going for you my friend? You we're right, I haven't had this much fun in a kitchen in a very long time. Thank you for this Klaus. What did I tell you about getting a vacation huh? Wounds take time to heal my friend, but eventually, you'll get better… I did want to talk to you about something else though. What's up? I have this idea of opening a restaurant based on a specific theme. Put up a restaurant with an underwater sea theme, a racing theme… you know that sort of thing, as opposed to just going for a generic seafood restaurant or sports bar or some such. What do you think? I'm not so hot about it to be honest. We don't have a lot of those in the restaurant business so I'm kinda skeptical. Well hear me out on this one… I was thinking that the restaurant would be more than just a theme. It would look like a completely different world where customers are totally immersed in; taking this type of restaurant to a different level with exteriors and interiors that's completely encompassed by our theme. Imagine it more like a theme park minus the rides than a restaurant with a hook. Go on. Problem is it would be far too risky for any one person to go through with it alone. I need a partner. And what better partner is there than a world renowned chef who has more experience in restaurants than I could ever have? Besides, do you have anything better to do? I guess not, good point. I guess your idea's worth a shot… Good. Let's shake on it… partner. Welcome to The Speed Trap.  A GERMAN CUISINE FORMULA ONE RACING RESTAURANT   I'm, I… like, I'm, I, uh… pbfrth  Um, uh… tables? I should…  Don't go in there, Tobias! I put up those signs to warn you!  EVEN THE MENU  I'm not touching the wall or floor options yet, but we can make this place way worse. Way worse.  Not only is this the most bizarre idea for a restaurant yet, we're going further into debt to set it up. We're $700,000 in the red by now.  The Speed Trap is actually quite popular with the customers. When the time came to expand to the second floor, I'd gotten some new furniture suppliers. These new table sets really speak to me.  These too.  What? Oh yeah, we have normal restaurants too. Someone sold me the recipe for stuffed spider crab. It's a great recipe, I guess. Maybe? Sorry, I need to go back to The Speed Trap.  It's like a car crash. I just can't take my eyes off it.  This is another very nice new recipe, but at this point, we have an incredible amount of super highly-rated café recipes.  Our guests finally sell me a decent German recipe, which we sorely need. The incredible profit margin on this is nice, too.  By the end of the first month, we're nearly a million dollars in debt because of the cost of buying recipes and paying for wholesaler access and stuff. We're getting dangerously close to our credit limit. Luckily, now that we have several profitable restaurants, we'll hopefully soon be able to turn that around.  We have to meet a profit target and a satisfaction target for The Speed Trap before we can continue. I can't understand how we're not meeting the satisfaction target. I'm going to bet that this is one of the best German cuisine Formula One racing restaurants in the world!  We've researched some new recipes. This is our new German main, Sauerbraten. I don't actually know what that is, but it's fun to say. Sauerbraten. Also, I'm going to bet that it's not supposed to contain cookies.  This is our new German dessert, the German apple cake. This is cooked in a food processor rather than in the oven, making it a thousand times better than our French apple pie.  Our new appetizer.  And our new German soup.  We also researched this new Italian soup.  And this brown pile is apparently our new American main.  I spend a few months just running The Speed Trap in order to build up some capital. Now that we have a bit of a buffer, let's go to the cooking stadium!  These are the French regionals, one of the lower-tier cooking competitions, which suggests that it'll probably be our apprentice, Ozkan, competing. It's a soup contest, which I believe was also the theme of Armand's second cooking competition.  Yup, it's Ozkan again. There's no dialogue scene or anything like that to explain why we're doing this contest, so I have no context for this contest. I guess we're doing it just because?  This is our best French soup, the French onion soup. I don't know why Ozkan's cooking skill with this isn't 100%, he should have been cooking this for years by now. I may need to check out his restaurant and see what's going on there.  Heh.  Round two is another soup round, but this time only the pea soup will be accepted. We don't serve pea soup in any of our restaurants, but with our huge lead from round one, we should be okay.   Well done, Ozkan!  We win this recipe for pike dumplings. This is apparently a German recipe, so I'm not sure why Ozkan won this from a French regional cooking competition. Still, a victory is a victory. Let's celebrate by going on a date with Michele!  So after that, they pulled us off the air… I didn't even have time to pack my stuff. I was too angry so I just took off. Oh I'm so sorry Armand… I was so worried about you. You didn't answer my calls. I left you hundreds of messages and you didn't get back to me. I tried to get you to call me but you shut me out… after that I just…Good old Armand. Not only an inconsiderate dick to his wife, but also to his mistress. No… it's just… it's just that I was so burned out. And honestly, I didn't want to see anyone that would remind me of that time. I'm sorry if I had you worried. Listen I need to tell you something… I wanted to tell you that these past couple of weeks… how much I missed you Michele. I don't say this often but I do… love you. Armand, I'm… flattered that you feel this way. But… I don't feel the same. I really like you Armand, and it's possible that I even love you. But the past couple of weeks, I realized that this is not going to work out. For your sake and mine, you should go back to your wife. You know about her? How could I not? She is the wife of Armand Lebouf… I'm bound to know eventually. I've known about her for a very long time. And I've tried to take myself out of the picture God knows how many times now, but I wasn't strong enough then. And now I am. She loves you Armand. And I can see that you love her as well… more than you could possibly love me… You've been wonderful Armand. And I know you'll make your wife very happy. She may not be right now, but I know she will be. I'll miss you Armand. Goodbye Michele… Oh gently caress, that's not a very good victory celebration at all! Poor Armand has been dumped! I guess we have no other option but to try to reconcile with Delia now, unless we want to try to find another mistress.  Oh yeah, and getting dumped was our last mission objective. We win the mission! The date with Michele didn't go so well, but between Treize à Table, Heiliger Klaus and The Speed Trap, we're pulling in a lot of money now. And isn't that what really matters? Now let's talk about decorating.   These are the wall, floor and table options for the restaurant.   These are the wall- and floor-mounted decorations. There are a few more posters and track maps that I couldn't fit on the wall. Thread poll: what décor should we have in The Speed Trap? Vote on wall, floor and table design. For example, to vote for wall type C, floor type D and table type B, vote "CDB". Because this restaurant is so incredible and I love it so much, I'm thinking that I want to do two separate layouts for the top floor and the bottom floor. I'll use the winning combination for one of the two floors and one of the other suggested layouts for the other floor. Also, let me know if you want me to add any of the floor or wall decorations.
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Oct 7, 2018 16:32
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Here are the textures for the posters, maps and the TV screen in case anybody has any great modding ideas!
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Oct 7, 2018 16:38
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Armand, (former) owner of a music themed restaurant is skeptical about themed restaurants. Also, how convenient, through no effort of his own, he now has no barriers to his happy ending with Delia and baby. It really is like someone said, the developers wanted that rise of stardom story again, so rather than a new character they knocked down Armand. Except nothing he did caused the fall and there seems to be no self inspection during his lowest point. It’s just a rich chef who hit a speed bump in his life and the made a formula one restaurant and everything was good again.
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Oct 7, 2018 16:51
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... and you’re telling me this stadium thing isn’t a floor decoration for us to use? I want us to set up a floor that’s just a DMV driving practice course. Traffic cones, those lovely do not enter signs, that stadium in the image, etc. We also need those Magic School Bus chairs and tables, oh my god
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Oct 7, 2018 16:56
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Lets go and turn this into a full on Top Gear restaurant. Pics of some of the custom 'cars' they made and drove for challenges, like the multi-story camper, and of the presenters. ABC for the stylings, because wheelchair dining is an amazing concept.
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Oct 7, 2018 17:00
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https://www.youtube.com/watch?v=I7g08nwEmyY These sort of stupid cars need to be in the images, not the formula 1 cars.
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Oct 7, 2018 17:04
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