Three.js · WebGPU · TSL

Kebap Haus

A 1:1 döner shop on a Berlin corner. Open up at 10:00, shave the spit and build every order by hand through the lunch and dinner rush, then clean up and lock the shutter after the last guest.

Take the order: click the customer at the till.
Slice the döner: hold the mouse button on the spit and drag down.
Build it: bread, meat, salad, sauce, fries, drink.
Hand it over by clicking the customer.

Just follow the yellow arrow: it always points at the next thing to click.

Click use · Drag look around · Space turn around · WASD walk · Tab next ticket

Paused

The döner keeps its heat. Customers wait. Esc to resume.

Hire Usta Mehmet · €70/day
Keeps both döner trays stocked so you can focus on the counter

Volume Music Lock the mouse (first-person look)
The mouse turns your head and you aim with the centre dot. Needs a browser that allows pointer lock Soft shadows (ambient occlusion)
Where things meet the floor and walls. Switch off if it runs slowly Mouse sensitivity

How the shop works

A whole shift

10:00 · Opening: work through the checklist (top left). The yellow arrow shows each step. The doors open when it's done.
11:00–22:30 · Service: take orders, build them, keep the place clean and stocked.
Running low? Order from the distributors on the tablet above the sink (or B). Deliveries come to the back door: sign for them at the staff door.
Reviews (R or click the rating): guests write them after they leave. A higher rating brings more guests.
Office (O): buy upgrades, set your prices, hire staff and join the delivery app.
Out on the street: walk out of the front door (it opens for you, you have the key). Cross at the zebra crossing. Bosporus Grill, a few doors down, competes for the same guests.
Company (C): you're the CEO of Kebap Haus GmbH. Rent an empty shop (ZU VERMIETEN) to open a branch, pick its manager, and watch the rival.
Café Kiez: lease Nr. 7 (two doors down) as a café you run yourself (company screen, or its poster). Walk down the street, open it up for 10:30 and make every coffee by hand: grind, tamp, pull the shot, steam the milk, pour. It closes at 19:00 with its own checklist. Tab cycles its tickets while you're in it.
Your office: out of the back door, across the yard. Sit at the PC (Kebap OS) for the office, the company, orders, reviews, the bank and your mail.
Special days from day 2: rain, football nights, heat waves, iftar, payday. Look next to the clock.
23:00 · Closing: after the last guest, clean up, put the food away, count the till and lock up.

Behind you (back line)

Spits: beef left, chicken right. Hold to shave, and drag down the cone. Only the browned crust gives meat. A fresh cut needs ~40 s to brown again, so work around the cone.
Trays: hold to add meat. Watch the gauge for the ticket's portion.
Pide / lavash / boxes / plates start an order.
Contact grill: toast the pide for a Döner Kebap.
Fryer: drop a basket, lift after 7 s (before 16 s!) and the fries go into the warmer.
Fridge: Ayran, Cola, Water, Şalgam.

In front of you (counter)

Salad bar: lettuce, tomato, cucumber, onion, red cabbage, peperoni, feta.
Sauces: garlic, herb, hot.
Wrapping: paper, foil or lid, for to-go orders.
Bin (floor, by the board): start over.
Customers: click them to take orders and to hand food over.
Eat-in guests leave trays behind. Walk round and clear them, because guests won't sit at dirty tables.

KEBAP HAUS
Tagesabschluss · Day 1