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Pizza Tycoon cheats / Pizza Tycoon hints / Pizza Tycoon faqs / Pizza Tycoon solutions Pizza Tycoon hints To start a restaurant you need 1) chairs, tables, flooring, pizza recipies. rent a place. 2) create and transfer 3 or more recipies to the menu 3) hire chef, waiter 4) buy supplies (stock) 5) open the restaurant using quickstart easy will do #1 for you. Borrow money from the bank or even the mafia to stock up. Look at customer taste, it shows thumbs pointing up and down to indicate how salty/fat/sweet/hot customer groups like their pizza. Click on the thumbs and it'll show you actual percentages. Note customer trends, shows which recipie items are trendy and which are not. Use these things to create pizzas to cater to different groups. Bananas are good to make things real sweet, chilies for hot, anchovies for hot/salt/fat, cheese for fat/salt, olives for salt, etc... You want percentages close to some demographic category, a decent calorie count, while keeping the price reasonable. (I go for over 700 calories and under $6). You can cut up recipie items using device in lower left corner for smaller portion additions. Be an artist! Seems to be good to cover most of the pizza (except maybe crust), and keep things balanced. You might get some ideas looking at the starting recipies that start in quickstart mode, or looking at what the computer comes up with when you lose in chef competitions. Transfer your recipies to the menu with the transfer button. I tend to price things around 10-16 dollars. Look at how things are selling to figure out how to price them. Dump untrendy items, increase prices if you're nearing max capacity, etc.. managers can change prices, but I only bother with managers when i get many restaurants and can't handle everything myself. I try to hire chefs/waiters with good cooking/serving skill. You get screwed if their trustworthyness is low, believe me. Don't hesitate to give them big raises to increase their output in pizzas per day. Competitors can steal your folks by offering them more money. I have noticed that later in the game it seems to be harder to get quality folks, and you can't hire back people you've fired. Might be good to grab the best folks as early as you can and keep em, give them raises, train them, etc.. Not sure yet. Managers should have good motivation, this affects how often they shop for stock food items. Note that the default attitude towards employees is tyranical or something like that, i usually set this down to moderate or strict. Right now I'm setting everything to "act yourself" and giving them the ability to set prices, etc.. Keep your restaurant well stocked with food items. I buy from 2 star places so far, 4 or 5 day stocks. Remember the amount you need to stock can change radically as customer demand changes. I haven't figured out contracts very well yet. You seem to get a discount for ordering a lot from a single supplier. Look at the "need" column, this tells you how much of a given ingredient you're using per day. Write this down for each item. Use this to make your contract. The problem is, a given ingredient may suddenly become much less popular and you'll be stuck with huge over-orders. You can toggle the contract to "according to contract" or "according to need", the latter seems to be a good idea. I use single orders until the restaurant has been around some time and order quantities get real big. You can use tab to switch between the restaurants you own, in any restaurant menu. Look at competitor restaurants for interior design ideas. I tend to use floor plants, candles, decorative walls.. different items are good for different demographic groups (kids, business men, old farts, whatever) I had really good luck starting out with two restaurants at once. Buying those super good ovens seems to be very worthwhile. Nice flooring too. i usually go for 3 star furniture. In the furniture menu you can click to see how customer groups like your interior decorating. The most important thing to keep track of is under the animated display menu, LOOK AT CAPACITY. it shows you where the bottlenecks are. It shows customer demand, furniture, stocks, ovens, chefs, waiters, output. Get more of whatever is the bottleneck. You can increase chef/waiter by hiring more or by increasing their salary (or eventually through training). You can cram lots of tables/chairs in the place. Mafia side jobs are good for extra money, but there is a chance of getting busted. In main display you can see map/district/control displays. Use "district" to courier places mentioned -- since it tells you which district the places are in. Use "location" pull down to narrow down search according to whether it is a bar/disco/hotel/whatever. Often the meeting time is before 9am, use character menu and click on down arrow to wake up before 9am. Click on location to make pickup/dropoff. Nailing competitors with lots of "joke items" (sabotage) such as rats, laxitives, smoke bombs... rapidly rises you in mafia ranks. I haven't figured out how to use real weapons yet -- they seem to get you busted for carrying them and I can't use them on competitor restaurants. Chef competitions are extremely frustrating, I always get 0's. Would love to see the docs... advertising is good for a week. Posters seem to be a good value. If you do a newspaper ad, try to form a complete sentence, though this is often tough. Buying max flyers is pretty cheap. Don't forget to do more advertising each week. Pay back loans when you can, this will up your credit rating so you can borrow much more later when you need it. To rent a place, click on it and call the corresponding real estate agent. Eventually the "palace" will let you make an appointment, and you can make political contributions to their account (through the bank). I'm not sure what this is good for, maybe a bribe for restaurant reviews where you get stars. Mafia info hasn't proved useful yet (drivel, commodity prices, more arms dealers), nor has insurance. Haven't figured out warehouses (depots), they seem to act as a backup supplier to restaurants, and for commodity trades (including weapons?) I'm really interested in how a restaurant can gain geographic "control" of the surrounding area. A competitor set up shop next to me and took ALL my customers, I couldn't get them back even after nailing him with a hundred laxatives/smoke bombs/rats/stinky cheese. THE BIG PIZZA COOKERY BOOK -------------------------- Introduction ------------ With the game comes a little handy recipie book which contains the lists of ingredients and amounts of each for every type of pizza. Not only is it important to get the right amounts, but the overall form of the pizza (the way the pizza looks visually) is important. Try to arrange your ingredients with symmetry and in nice patterns. PIZZA NAPOLETANA ---------------- 420 g ripe tomatoes 50 g cloves of garlic 32 g oregano 160 g Parmesan cheese Cut the tomatoes and peel the garlic. Top the dough with tomatoes. Spread crushed garlic over tomatoes. Sprinkle oregano and a little olive oil. Bake at 250 for aprox. 20 minutes. PIZZA MARGHERITA ---------------- 300 g tomatoes 35 g olives 140 g Mozzarella cheese 55 g Parmesan chesse 22 g oregano Slice tomatoes. Top dough with tomatoes and spread sliced Mozarella on top. Sprinkle with oregano and olives, then with grated Parmesan chsse. Bake in preheated oven at 250 for about 20 minutes. PIZZA QUATTRO STAGIONI (FOUR SEASONS) ------------------------------------- 90 g tomatoes 80 g courgettes 30 g onions 72 g salami 60 g prawns 220 g anchovies 120 g mussels 185 g Mozzarella cheese 12 g parsley 12 g oregano Spread chopped tomatoes, courgettes, salami and anchovies on one quarter of the pizza base each. Next sprinkle the chopped oregano onto the tomato and the salami. Spread the prawns and mussels on top of the anchovies, then put the parsley on the courgettes and the onion rings on the salami. Now top the whole pizza with the sliced and grated Mozzarella. Bake in preheated oven at 180 for 15-20 minutes. PIZZA ANDREA DORIA ------------------ 260 g tomatoes 50 g olives 60 g onions 40 g garlic 420 g anchovies 45 g Mozzarella cheese 16 g sage Cover the dough with tomatoes, then spread the whole and chopped anchovies over the tomatoes. Top with save leave and olives. Now put the cloves or garlic and onion rings on the pizza and sprinkle with Mozzarella. Bake in preheated oven at 220 for 20-25 minutes. PIZZA SALAMI ------------ 140 g tomatoes 20 g olives 40 g mushrooms 220 g salami 160 g anchovies 140 g hard-boiled eggs 190 g Mozzarella cheese Spread salami, sliced tomatoes, eggs, anchovy fillets, olives and mushrooms evenly over the dough. Cover with Mozzarella and bake in preheated oven at 180 fo 15-20 minutes. HAM PIZZA --------- 260 g tomatoes 35 g olives 30 g onions 60 g chanterelles 15 g bacon 250 g ham 55 g Mozzarella cheese 16 g lemon balm Cover the pizza base with tomatoes. Not add the cut bacon and ham. Spread with diced onions, chanterelles and olives evenly over the pizza. Decorate with the lemon balm leaves and top with Mozzarella. Bake in preheated oven at 180 for 15-20 minutes. MINCED MEAT PIZZA ----------------- 120 g tomatoes 100 g red or green peppers 120 g onions 30 g garlic 50 g mushrooms 30 g bacon 420 g minced meat 145 g Provolone cheese Spread the tomatoes and the minced meat over the pizza, then top with onion rings, chopped bacon and garlic cloves. Decorate pizza with the peppers, mushrooms and pieces of Provolone cheese. Bake in preheated oven at 180 for 15-20 minutes. CHICKEN PIZZA ------------- 20 g olives 30 g garlic 80 g mushrooms 100 g chicken 320 g pineapple 55 g Parmesan cheese 8 g oregano Spread the chicken pieces, crushed garlic and olives over the pizza base, followed by the pineapple. Decorate with oregano. Top with mushrooms and sprinkle with Parmesan cheese. Bake in preheated oven at 180 for 15-20 minutes. PRAWN PIZZA ----------- 80 g scampi 240 g shrimps 175 g Gorgonzola cheese 8 g parsley 12 g oregano Spread the scampi and shrimps evenly over the pizza base. Sprinkle with herbs and Gorgonzola cheese. Bake in preheated oven at 180 for 15-20 minutes. FISH PIZZA ---------- 160 g tomatoes 80 g courgettes 160 g shrimps 40 g squid 160 g anchovies 10 g salmon 140 g hard-boiled eggs 340 g Mozzarella cheese 16 g oregano Lay the tomatoes and courgettes on the dough. Arrange the seafood and the egg decoratively on top, then sprinkle with oregano and cheese and bake in a preheated oven at 180 for 15-20 minutes. MUSSEL PIZZA ------------ 140 g tomatoes 25 g olives 220 g carrots 80 g leeks 80 g onions 160 g cockles 80 g mussels 320 g Mozzarella cheese 16 g oregano Cover the base with tomatoes, then spread the mussels, cockles and olives on top. Add the vegetables and then sprinkle with oregano and top with Mozzarella. Bake in preheated oven at 180 for 15-20 minutes. SALMON PIZZA ------------ 140 g tomatoes 20 g olives 220 g leeks 40 g mushrooms 120 g salmon 40 g Bel Paese cheese 8 g oregano First cover the base with tomatoes and mushrooms, followed by salmon - the main topping - and the vegetables. Then sprinkle with Bel Paese cheese and oregano. Bake in preheated oven at 180 for 15-20 minutes. PIZZA EXOTICA ------------- 160 g apples 40 g mandarin oranges 80 g cherries 200 g pineapple 240 g kiwi fruit 40 g strawberries 16 g lemon balm Spread the tasty kiwi (haha) fruit-heads and pineapple over the pizza base, followed by mandarin oranges, strawberries and cherries. Finally decorate with slices of apple and lemon balm leaves. Bake in preheated oven at 180 for 15-20 minutes. VEGETABLE PIZZA --------------- 40 g tomatoes 100 g courgettes 40 g chilies 80 g sweet corn 40 g mushrooms 32 g chanterelles 30 g wild mushrooms 480 g Mozzarella cheese Mushrooms, courgettes and Mozzarella form the first layer of the pizza. Next top with chilies and the chopped tomatoes. Finally add the chanterelles, wild mushrooms, sweet corn and chopped courgettes. Bake in preheated oven at 180 for 15-20 minutes. Other Pizza Tycoon cheats hints faqs solutions: 1. Pizza Tycoon cheat codes 2. Pizza Tycoon hints |