Map Design

Introduction

This wiki will outline the design decisions involved with the map layout.

1. What the map would look like
2. What the tiles would look like (colour)
3. Where the stations would be located
4. Where customers will line up

Map layout inspiration

Option 1: Dining area centric

Overview

Customer queue visible on the left

Large dining area with multiple customers, customers showing their order

Smaller food/ kitchen area at the top

2d - top down

Evaluation

Endorses gameplay that is more focused on the waiter/ waitress experience

Lower emphasis and space to design a comprehensive cooking experience

Example/ inspiration

Inspiration from craftpix

Option 2: Kitchen centric

Overview

4 separate quadrants

2 cooking areas, 2 plating areas, vegetable boxes, sinks, garbage bins, order station, cutting boards, stoves, pots

Would need to keep all 4 quadrants accessible as only one player

3d - top down (angled)

Evaluation

Provides a greater focus on the kitchen/ cooking and food preparation experience

Lower focus on customer satisfaction, food service and ordering

3d map design as dimension to the map and adds to realism

Example/ inspiration

Development of tile design

Initial tile design

Blue tile

Purple tile

Evaluation

2:2 tile design

Usage of white colours too jarring and bright when implemented into the map.

Adds to the cooking theme environment

Final tile design

Blue customer tile

Orange kitchen tile

Evaluation

4:2 tile design adds to more angled look of map

Customer ordering section and kitchen cooking area more distinct from one another

Visually appealing and less jarring with the absence of white colours

Implementation of shadows made tiles look more dynamic and interesting

Development of map layout

Single quadrant map approach:

Overview

One kitchen quadrant

Ingredients on the right, preparation on the left, cooking and plating in the middle and customer orders at the top

Evaluation

Player able to cook meals quicker and navigate through the map easier due to closer quarters

Smaller map layout limits future implementations

Multi quadrant map approach:

Overview

Two kitchen quadrants

Ingredients and preparation in right kitchen quadrant, cooking, plating and orders on the left kitchen quadrant

Evaluation

Larger map to allow for more creative future implementations

Ability to serve more customers due to increased customer area section

Increased distance between sections also decreases cooking speed

Final map design:

Overview

Border added to line the outside of the building

Shadows added to bench designs

Doors added at the top left and bottom left side of the map

Evaluation

Map looks more dynamic and angled due to addition of shadows to benches

Map perimeters are clearer and map looks more cohesive

Customer entry and exit clear through addition of doors

Bench creation

6 different types of benches will be added which includes a vertical left and right bench, vertical centered top and centered bottom bench and horizontal top and bottom benches.

Bench layout