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Details

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

Price Calculator

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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	2.0% life regeneration
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