Espresso Tycoon – Quick Tips for Missions

• Title: Espresso Tycoon
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The following guide is intended to provide additional insights and strategies for playing the missions. It contains potential spoilers. There are numerous strategies to adopt while playing the missions, and you’ll likely develop your own effective approach. This concise guide aims to offer tips that you may find useful and hasn’t yet considered.

General Tips

These tips are not specific to any particular mission but can be beneficial throughout your gameplay.

• Right from the start of each mission, create menu drinks that cater to all available personality types, even if you don’t have the necessary ingredients yet.

• To know the preferences of each customer type, hover over the desired customer type in the menu creation screen.
• At the beginning of each challenge, you have limited funds. Hence, try to create menu drinks using as many of the same ingredients as possible to reduce initial ordering costs.
• When ordering ingredients for your first menu drinks, you don’t have to purchase a full 10 units of each item. Feel free to buy 1 or 2 units initially (consider buying 3 or more if the item is used in multiple drinks). This allows you to add your custom drinks to the menu sooner.

Note: The next tip carries some risk as you’ll be paying employees without generating income. While I don’t always use this tactic, when I do and overcome the initial period, it usually provides a substantial boost to customer satisfaction, resulting in higher profits and ratings sooner.

• Wait until all your ordered ingredients have arrived (3-12 hours) before opening your shop. If you choose to open before all ingredients are delivered, ensure that drinks lacking required ingredients are not listed on the menu to avoid negative ratings.
• Replace the initial coffee machine with the next one (which includes a milk frother) on day 1. This allows for the preparation of more drinks and expands your menu. ($300)
• Repay loans as soon as possible. The interest incurred at the end of each day can become problematic.
• Consider replacing your starting barista with one who can work for 12 hours. Focus on training them extensively before hiring another employee.
• Alternatively, if you have sufficient funds, hire two 12-hour baristas to keep your shop open 24/7. Be mindful of their scheduling preferences during the selection process.
• In later missions, employees may quit if they find better job offers with higher salaries. Ensure their wages remain competitive to retain them.
• Every time you train an employee, they expect higher pay. Don’t forget to adjust their salary accordingly to prevent them from seeking better job opportunities elsewhere.
• While you may not be initially instructed to order take-out cups, if you can afford it, consider ordering at least 1 or more units. This ensures that customers who want to take their drinks to go won’t be disappointed if the supply runs out before you realize the need.
• Periodically review your drink menu. If a drink is displayed in red, it means you don’t have all the required ingredients. Hover over the drink name in the menu to see the stock levels of each ingredient. If a drink appears yellow or orange, it means you’re running low on one or more ingredients. Place orders for the necessary items as soon as possible.
• It’s a good practice to occasionally check your order tab. Even if your drink menu doesn’t indicate any shortages (red or yellow), you can see the remaining units of each ingredient in the ingredient/order tab. Ordering more of a popular item, if financially feasible, can be advantageous rather than waiting for a need to arise.