As a former employee of a pizza place for a number of years I’ve always had a bit of a soft spot for slinging pies. That also, unfortunately, tends to make me perhaps a bit more critical than the average person as well. In terms of the positives the general feel of laying down toppings and working the critical prep and cutting stations feels pretty right, though I’ll say the game seems incredibly lenient with messy sauce and cheese placement, even when it leaves little to no crust in spots so that was a disappointment since it’s critical in the biz. Since trying to be as quick and accurate as possible is important I do like how the game will tend to throw you curveballs, with your clientele realistically asking for unusual things like an uncut pizza (some people like to save them to reheat later and cut fresh I found), going half and half, or even making it vegan (meaning you’ll need to leave off the cheese any any meat). Already that gave me some concern since people would ask different ways for the same things, but perhaps not everyone will be up on the lingo. You can get some help with a translation but I’m not positive that always clarifies things sufficiently depending on someone’s exposure. Then someone asked me for a dark pizza and I hadn’t been told how to do that… which would be to somehow either slow it down through the oven or even put it through twice, but I couldn’t then figure it out intuitively either. It’s small missteps like these that added to the sense of there just not being enough variety in what you’re trying to do or achieve that make its appeal more limited. Though it’s intended to just be some casual fun it’s hard to feel there being much staying power to keep you engaged for more than a short while given the competition food-making space.
Justin Nation, Score: