Preparation is Key. Forewords The game doesn't really explain things very well when it comes to tutorials and tooltips, and thus I myself, alongside some of my friends, got a first impression that the game is not very fun. After playing for a while, I realize the game isn't as bad as it first seemed to be, in fact it can be quite fun. I seek to rectify the issue of bad first impression by providing a guide on the game. Do note that I am playing solo for the most part on normal difficulty, so ingredient prep numbers may not be accurate if you are playing on higher difficulties. Also, at the time this guide is made, I have not leveled up past level 6, so maybe some of the tips are not helpful down the line (mostly with the numbers I think), but by then, you should be able to figure things out yourself. This guide is meant to help you ease into the game. Time Time is the most valuable thing only when the restaurant is open. The time before the restaurant opens and after the restaurant closes for the night are infinite. This is the time you will be doing prep work. What is saved between days and what is not saved between days? To make things easier, you need to figure out what is saved between days and what is not. What cannot be saved between days: What can be saved between days: Prepared ingredients such as chopped lettuce, tomato slices and sliced pickles etc. What prep to do and when? The important thing for the game is to figure out what prep to do and when is the best time to do it. Meats: You buy and cook them every morning. The doners should be bought, unwrapped and cooked every morning. As someone pointed out, the uncut parts they can be saved. I'd suggest fill a single plate of doner meat (one each) for use and do the rest when the need arise. Kebabs should be bought, unpackaged and I would suggest cooking 5 in the morning. I'd start with buying 2 packages, cooking one and leaving one in the freezer. Like the doner, put them in the meat plates. The reason why you don't want to cook them all is that uncooked kebabs can be saved till the next day, so you probably don't want to over prep. Lavash bread: If you pack 'em tight, you can put 16 lavash bread on the bread heater in a 4x4 formation (they can overlap lol). Normally, I'd suggest cooking a full small package (10) in the morning and cooking more once you need them. Vegetables and other ingredients that can be prepped: As far as I have played, a full ingredient plate should last you a whole day. I'd suggest chopping the veg and whatnot (for example the pickle) every night after the shift is over and leave them in the cold storage. To be honest, I'm not sure if you need to leave them in the cold storage, but I'd leave them there to be safe. Staff The game doesn't explain what the staff does well. The busser will collect the money, collect the trays and put them back at the counter. The waiter will deliver the food tray once you put the food on the tray, attach the ticket to it and signal the waiter by holding E. (Haven't seen what the cashier does, but I presume they will wave the customers in). You will want to get the staff as soon as possible, since without the staff you will have to constantly run in and out of the kitchen, leading to a lot of wasted time and customer patience. Their daily upkeep is negligible and they basically earn back their upkeep with 1-2 orders. During the day During the day, you should make it as simple and fast as it can be for you to assemble the wraps and serve the orders. Bring all the ingredients (meat, veg and all) to the counter and that is where you will be preparing the orders. Once an order comes in and you accept it, go get the lavash bread from the stovetop, stack the ingredients in and serve the order (you don't even have to bring them personally once you get the waiter). Closing Remarks That's basically it. The game definitely gets a lot easier if you know what you are doing.