Spotlight on Games
Thu Mar 16 05:01:10 UTC 2017
Games make you feel what it is to be the restaurant owner/operator,
not the chef
(Too Many Cooks),
the franchise manager
(Fast Food Franchise)
or the waiter
Rick Heli; Up & Away-2017; 2-6; 75
Each player can start one or two restaurants and compete with others
over locations and personnel. They can also purchase renovations and
advertising. They set prices at one of three levels and choose from one
of eight cuisine types. These factors establish their ratings for factors
like service, quality and ambiance. Customers appear in the form of a
unique dice mechanism, yielding profits for reinvestment as well as
fame/reputation points. The restaurateur who manages to make/save the
most money wins.
Fabrice Vandenbogaerde; Quined Games-2016; 2-4; 75
compete to deliver the most pizzas.
Outsmart your rivals by investing well,
bidding on the right city tiles and creating your own district.
Planning actions include:
Delivering pizzas confers new abilities.
- investing in new pizzerias
- making express deliveries
- getting bank funding
- expanding their district
Car Tan Technology Team; Swan Panasia-2012; 3-6; 45
A competition to see who can get away with the worst practices, including
using tofu as a substitute in dishes, using unsavory sauces on shrimp and
adding plasticizers to the drinks.
Riccardo Guerra, Giulio Guerra & Marco Mutta; ElfinWerks/Red Glove-2011; 2-5; 90
Game in two different versions – family and advanced –
about building recipes in 4 categories represented by cards: starters,
first courses, second courses and desserts, plus wines. Players draw
five cards from a deck and each keep one. Completing a recipe means
drafting ingredients. If you don't see the one you want you can clear
the category and draw six more; then you can buy it if you're lucky
enough to get what you wanted. Initially you can only make level I
recipes. As you go on you may be able to accomplish better ones. You
receive six actions per round and can probably put out two recipes
plus a wine at most. Whoever puts out the recipes with the most total
quality gets a gold star worth 10 points. There is also a blind
auction, the winner getting 10 more points. Those not winning the
auction must still pay half and receive nothing.
Juan Medina; Gabob LLC/Z-Man Games-2010; 1-4; 60
Cooperative real-time game in which players take on different roles in a
Chinese restaurant. Cards represent the clientele who the players must
serve individually while a twenty-second sand timer runs.
Each order requires a combination of ingredients, which are tracked on the
board. Players spend dice resources to accomplish tasks.
Any not served constitute failures for the players.
At the end of the round players use money to invest in
- new recipes
- preparation upgrades
Alain Xalabande; (web-published)-2009; 2-6; 30
Fast-paced game of food delivery.
Decide questions like
Supported restaurant types:
Chinese, Italian, Mexican, Japanese, Indian, American
- is your food cheap or expensive?
- invest in publicity or quality?
Greg Lam; Pair-of-Dice-2009; 2-4; 60
In New York, compete for good ingredients, employees, physical space
and good reviews. Employs auctions and simultaneous action selection.
So spielt die Welt
Peer Sylvester; Bambus-2007; 2-8; 30
This book of games includes the game Aloi Mak, set in Thailand.
Players each own a few food shops – serving chicken, fish and pork.
Franz-Benno Delonge; Zoch/Rio Grande-2004; 3-4; 60
In the German village of Seehausen am See, breweries compete over a three
week period to sell the most beer during the festival. Employs area control
and simultaneous action selection.
Stefan Dorra; ASS-1997; 3-5; 30
Bar owners compete to earn the most from patrons. Patrons hop from pub to pub, always in search of something new whether it be billiards, dining, dancing or Fussball. The most appealing attraction is the dilemma of which player to pull patrons from as it's only when they leave a pub that its owner gets paid. This also opens up slots for the owner to play cards bringing in new patrons. Thus one way to win is a constant flow of customers in and out, but a second way is by use of the cards whose payoffs vary directly with the number of patrons at the moment of play. This system leads to dilemmas in composing the pub. Is it better to have one of everything or would it be preferable, for example, to own all four of the dance rooms?
Felix Leder & Patricia Limberger; (unpublished); 1-6; 20; 7+
Cooperative game of serving pastries and drinks in a cafe.
After revealing an order, players use dice cards to roll dice which
They win if they can finish all of the orders before the surprise
closing time tile appears.
Sergio Martins; (unpublished); 2-4; 45
Each player is a chef trying to serve arriving customers, perfect technique or prepare menus.
Players take actions using action points as well as auctions and
Keng Ho Pwee; (unpublished); 3-5; 90
Players are Chinese seafood restaurant owners in Singapore.
The more resources they put into a dish, the more likely that customers
will identify that dish with the restaurant.
Employs dice drafting, auctions and resource management.
Dish cards reflect public demand.
Thu Mar 16 05:01:10 UTC 2017