Part 13: Gotta go fastEpisode 12: Gotta go fast
How's the past couple of weeks been going for you my friend?
You we're right, I haven't had this much fun in a kitchen in a very long time. Thank you for this Klaus.
What did I tell you about getting a vacation huh? Wounds take time to heal my friend, but eventually, you'll get better I did want to talk to you about something else though.
I have this idea of opening a restaurant based on a specific theme. Put up a restaurant with an underwater sea theme, a racing theme you know that sort of thing, as opposed to just going for a generic seafood restaurant or sports bar or some such. What do you think?
I'm not so hot about it to be honest. We don't have a lot of those in the restaurant business so I'm kinda skeptical.
Well hear me out on this one
I was thinking that the restaurant would be more than just a theme. It would look like a completely different world where customers are totally immersed in;
taking this type of restaurant to a different level with exteriors and interiors that's completely encompassed by our theme. Imagine it more like a theme park minus the rides than a restaurant with a hook.
Problem is it would be far too risky for any one person to go through with it alone. I need a partner. And what better partner is there than a world renowned chef who has more experience in restaurants than I could ever have? Besides, do you have anything better to do?
I guess not, good point. I guess your idea's worth a shot
Good. Let's shake on it partner.
Welcome to The Speed Trap.
A GERMAN CUISINE FORMULA ONE RACING RESTAURANT
I'm, I like, I'm, I, uh pbfrth
Um, uh tables? I should
Don't go in there, Tobias! I put up those signs to warn you!
EVEN THE MENU
I'm not touching the wall or floor options yet, but we can make this place way worse. Way worse.
Not only is this the most bizarre idea for a restaurant yet, we're going further into debt to set it up. We're $700,000 in the red by now.
The Speed Trap is actually quite popular with the customers. When the time came to expand to the second floor, I'd gotten some new furniture suppliers. These new table sets really speak to me.
What? Oh yeah, we have normal restaurants too. Someone sold me the recipe for stuffed spider crab. It's a great recipe, I guess. Maybe? Sorry, I need to go back to The Speed Trap.
It's like a car crash. I just can't take my eyes off it.
This is another very nice new recipe, but at this point, we have an incredible amount of super highly-rated café recipes.
Our guests finally sell me a decent German recipe, which we sorely need. The incredible profit margin on this is nice, too.
By the end of the first month, we're nearly a million dollars in debt because of the cost of buying recipes and paying for wholesaler access and stuff. We're getting dangerously close to our credit limit. Luckily, now that we have several profitable restaurants, we'll hopefully soon be able to turn that around.
We have to meet a profit target and a satisfaction target for The Speed Trap before we can continue. I can't understand how we're not meeting the satisfaction target. I'm going to bet that this is one of the best German cuisine Formula One racing restaurants in the world!
We've researched some new recipes. This is our new German main, Sauerbraten. I don't actually know what that is, but it's fun to say. Sauerbraten. Also, I'm going to bet that it's not supposed to contain cookies.
This is our new German dessert, the German apple cake. This is cooked in a food processor rather than in the oven, making it a thousand times better than our French apple pie.
Our new appetizer.
And our new German soup.
We also researched this new Italian soup.
And this brown pile is apparently our new American main.
I spend a few months just running The Speed Trap in order to build up some capital. Now that we have a bit of a buffer, let's go to the cooking stadium!
These are the French regionals, one of the lower-tier cooking competitions, which suggests that it'll probably be our apprentice, Ozkan, competing. It's a soup contest, which I believe was also the theme of Armand's second cooking competition.
Yup, it's Ozkan again. There's no dialogue scene or anything like that to explain why we're doing this contest, so I have no context for this contest. I guess we're doing it just because?
This is our best French soup, the French onion soup. I don't know why Ozkan's cooking skill with this isn't 100%, he should have been cooking this for years by now. I may need to check out his restaurant and see what's going on there.
Round two is another soup round, but this time only the pea soup will be accepted. We don't serve pea soup in any of our restaurants, but with our huge lead from round one, we should be okay.
Well done, Ozkan!
We win this recipe for pike dumplings. This is apparently a German recipe, so I'm not sure why Ozkan won this from a French regional cooking competition.
Still, a victory is a victory. Let's celebrate by going on a date with Michele!
So after that, they pulled us off the air I didn't even have time to pack my stuff. I was too angry so I just took off.
Oh I'm so sorry Armand I was so worried about you. You didn't answer my calls. I left you hundreds of messages and you didn't get back to me. I tried to get you to call me but you shut me out after that I just
Good old Armand. Not only an inconsiderate dick to his wife, but also to his mistress.
No it's just it's just that I was so burned out. And honestly, I didn't want to see anyone that would remind me of that time. I'm sorry if I had you worried. Listen I need to tell you something
I wanted to tell you that these past couple of weeks how much I missed you Michele. I don't say this often but I do love you.
Armand, I'm flattered that you feel this way. But I don't feel the same. I really like you Armand, and it's possible that I even love you. But the past couple of weeks, I realized that this is not going to work out. For your sake and mine, you should go back to your wife.
You know about her?
How could I not? She is the wife of Armand Lebouf I'm bound to know eventually. I've known about her for a very long time. And I've tried to take myself out of the picture God knows how many times now, but I wasn't strong enough then. And now I am.
She loves you Armand. And I can see that you love her as well more than you could possibly love me You've been wonderful Armand. And I know you'll make your wife very happy. She may not be right now, but I know she will be.
I'll miss you Armand.
Oh fuck, that's not a very good victory celebration at all! Poor Armand has been dumped! I guess we have no other option but to try to reconcile with Delia now, unless we want to try to find another mistress.
Oh yeah, and getting dumped was our last mission objective. We win the mission! The date with Michele didn't go so well, but between Treize à Table, Heiliger Klaus and The Speed Trap, we're pulling in a lot of money now. And isn't that what really matters?
Now let's talk about decorating.
These are the wall, floor and table options for the restaurant.
These are the wall- and floor-mounted decorations. There are a few more posters and track maps that I couldn't fit on the wall.
Thread poll: what décor should we have in The Speed Trap?
Vote on wall, floor and table design. For example, to vote for wall type C, floor type D and table type B, vote "CDB".
Because this restaurant is so incredible and I love it so much, I'm thinking that I want to do two separate layouts for the top floor and the bottom floor. I'll use the winning combination for one of the two floors and one of the other suggested layouts for the other floor. Also, let me know if you want me to add any of the floor or wall decorations.