Habibi's Kitchen: kitchen, hall and restaurant growth
In Habibi's Kitchen you run a small restaurant of Levantine cuisine and lead its shift from the first order. This is a strategy about the hall, cooks and waiters, and also about the balance of the menu and pantry.
First day at the restaurant
- Name the restaurant and open the service.
- Buy equipment, hire cooks and waiters.
- Check the daily report before expanding.
How is a restaurant day going?
Every restaurant day brings new menu and pantry decisions. There is also a general week-long challenge that gives returning chefs a new test. Before expanding, you look at the daily report to understand what to change next.
How menus and areas are growing
The menu opens up to 50 dishes, and development goes through eight districts. The pace can be made relaxed or demanding, and time management here rests on orders, pantry and staff. You are expanding the restaurant and hiring staff - familiar from Cooking Cafe Food Chef.