Kitchen Scramble is a new time management food-truck simulator by Disney. You play as Pepper, your friendly neighborhood food truck locavore/farm-to-table/(insert foodie cliche here) chef who is trying to make it big in the city of Pittsburger (haw haw) and eventually all around the country using fresh local ingredients, deliciously simple recipes, and some impossibly fast knife skills. Read on for some tips and tricks for Kitchen Scramble!
Each customer that you encounter, for the most part, will always want the same thing every time they come up to your truck. For example, the skinny guy with glasses will either want an egg or an omelette. The large guy will always want bacon, and the girl with a baby will always want home fries. Learn to recognize customers for what they will order and you can start jumping ahead of the game.
Hit the pause menu to see all of the necessary recipes for the current round of play. If you have a new recipe for the current round, you can always come back here to check it out. Memorizing the recipes is the most important thing no matter what stage you’re on, so pause as often as you need to in order to get it right.
If you want to purchase some new kitchen equipment, it can be exceedingly difficult to do so with all of the new equipment you have to buy from stage to stage just to cook new recipes. Go back to old stages and farm for coins in order to get the most coins that you possibly can and then save them up for upgrades. When you upgrade pre-existing equipment, you will be able to cook faster.
Your supplies are your “energy” in this game. If you run out, you can recover all of your supplies right away by setting the time ahead on your phone or tablet. The most you will need to set it ahead for a full recovery from 0 to 50 supplies is 100 minutes (two minutes per missing supply).
The faster you serve a customer, the more tips you will get. Use all kinds of little tricks to cut time off. Never have empty hands – always be taking ingredients somewhere or taking food to customers. Take ready plates to customers with both hands (one plate per hand) and never let your food burn so you don’t have to waste any. Keep as many of your cooking implements (oven, frying pan, cutting board etc) going at the same time as you can.