Burger Shop Extreme Mode

[Ludivina Speed]

Gameplaywise this game does play out exactly the same as Burger Shop. The gameplay for this goes as this you pick up and combine items that are available on a conveyer belt. But you need to be quick as possible because many customers have low patience. Even though this game is more challenging than its predecessor. This game is still very easy to pick up and play. Especially to those who played the previous games, since the controls/design is the exact same between the two games.

Firstly you have story mode and expert mode which is a harder version of it. This serves as a standard mode in which you serve customers in a variety of different restaurants. This mode also plays out as a pseudo puzzle in a sense. Mainly because the items that come across the conveyer belt are items that you need to combine to appease customers. Also all the items you get are a pre set amount of items that are needed. You use them to you can build an item such as a basic burger to use to then expand on. But as well you get a tray to put one item on. This gives you an extra free space on the conveyer belt in order to get more food options. I tended to put basic items I had built on, which is helpful especially in later levels.

Secondly you have extreme mode which is a hard version of expert story mode. The main difficulty with this is mode is that you have to score perfect scores all the time. If your customers start to lose patience they will take cookies to appease them. However the moment you lose all your cookies you have to redo the level from scratch. This mode I feel is frustrating because of this. Particularly on the later levels it is annoying due to the amount of reattempts made.

The other mode is challenge mode; this mode operates the same as relaxed mode. However the main differences between the two modes are that you get 60 seconds per wave to serve customers. In this mode you can fail this mode because once a customer loses patience you will fail. The further you get in this mode the more likely it is to happen.

Little did I know this friend of hers would be in my life for fifteen years from that day to present. And become equal share business partners with me and have our beautiful daughter Alexa, who is now 13. I was also fortunate to inherit two other children that came with Kim. Nick now 26 and Ashley now 30, both live in Portland and are like my own.

The concept of The JUNKYARD began to take shape after our daughter Alexa was born. I knew that music was out of the question for the time being. Kim was a manager of a quite large bar and grill in Portland and later moved back to Medford to open a new restaurant with long time friends. She mentioned that she would like to have her own little place someday. That triggered some serious thought in me.

I had no idea what it took to run any type of restaurant and I was certainly no chef to speak of either, but I could learn from Kim. She started in her moms restaurants when she was eight, what could go wrong . . . . . . . . .

Kim and I had discussed opening a drive-thru, exotic, burrito place or something like that, but decided that the best thing to consider was a Drive Thru, Walk-Up, dog, sausage place and import the dogs and sausages from the East coast. I borrowed a few bucks from my family and bought a custom built race trailer from a guy down the street that collected cool toys but never used any of them "go figure".

Anyway, I talked him into selling this trailer to us cheap and pulled it over to my mothers shop and Kim and I got busy. We took out all the cool equipment and sadly sold it all. Winches, Inverters, Top Hydraulics, Generators, etc. We then gutted the whole interior, replacing the wood paneling with White ,Slick Board and installed Service Windows.

Kim and I worked on that trailer day and night until it was outfitted and painted bright red with our logo we had designed on the side. It was really something when it was done. It was equipped with a giant hot dog roller grill, a sandwich prep table, a Sunbeam grill and a Presto Fryer we purchased from our local BI-Mart. Okay now what. We were running out of cash fast and had no location that made any sense.

We were concerned that we would not be able to withstand a location out in the middle of nowhere, Lancaster being halfway between Eugene and Corvallis, surrounded by large farms on highway 99 (a literal raceway going by out front), where cars speed by and pass us in the blink of an eye. . . . . . We had sampled many dogs, sausages and designed cool toppings with our older daughter Ashley and gave each a name. The project took one year to complete. We weren't going to open a Hot Dog stand we were going to open "THEE" Hot Dog stand with hand tossed buns, that had a shot at growth.

May 18, 2006, we pulled our little trailer on to Lancaster proper, decorated the outside landscape with gardens and old car junk and set out tables and umbrellas on the walkup side and put a Drive-Thru sign on the other side, then turned on the "OPEN" sign. We were slammed in ten minutes with cars lined down Noraton Road.

We pulled the day off with help from a cart pioneer named Pappa Joe, out of Portland who showed up unexpectantly .The first day, our "super duper Hot Dog roller" was acting up and ejecting Hot Dogs literally in to the air - all over the place. Joe stood in back and was quickly catching them as they were launched airborne with one hand and was peeling onions with the other. Quite a sight to see.

Pappa Joe was also our meat supplier. We would meet him on I-5 between our location at Lancaster and Portland, about 60 miles for each of us and take delivery of his special brand of dogs and sausages. It looked like a scene out of Midnight Run every time we met for supplies.

Not very conventional but it would work for the time being. Our hours of operation were 11 to 7 six days a week. If Kim and I had any common sense we would have put out the "CLOSED" sign and sold the trailer. But we didn't. Now, our daughter Alexa was 4, so we set her up on the floor in the corner and had a little TV that played Barney shows and she played with educational toys we had there for her.

When we opened the trailer we had no money at all, until the end of the day, we were all in. After a couple of years we were doing okay, but barely . . . . . . . Winters, were very, very rough to get through, but we persevered.

Our location, with the total lack of population and our groovy but unprofessional look was taking us down. It would be imperative to strengthen our menu, thus came the burgers. The burgers went into high octane design mode and the ideas kept coming, we started with just one. We had NO capital to advertise, so it was a slow burn to let the people know we had evolved.

Every day, at least 4 times a day someone would say, "I've been by here thousands of times and never stopped" After dealing with this day after day and losing hundreds of dollars a day to the Winter rain and cold . . . . . . . the worst thing that could happen, happened.

In year 6, the Lane County Building & Planning Department shut us down. A snoopy neighbor across highway 99 that was a little put out at our minor success, had called them to report "an illegal building" in Lancaster. "Live and learn".

The lean-to, we had just finished with a several thousand dollar remodel would never be seen by the public. The county officials were more than happy to deem it "unsafe " It was a funky and cool little space. Out of every cloud there is a silver lining.

By the time the project was finished we were totally one hundred percent BROKE . . . . . again. While we were in the middle of our build out, people would drive up, get out, walk thru the saw horses and the contractors and try to order from a non operational kitchen.

At that moment Kim and I also realized that we had a sizable fan base following. We had no bad reviews, only Raves - in the newspapers and on-line, which is hard to do in this biz. We felt we had a chance to reinvent ourselves from a seemingly seedy roadside attraction to become a contender, in the game of different.

We went to work on design and filled the 20x20 dining room with themed shabby chic junk, art, antique collectables and just downright weird stuff - all clean, re-finished and "very cool". Upon reopening we introduced our new designer burger line and fried cheeses Then pumped up our brats, dogs and fries menu too..

SHE SPOKE: Hi, this is Bianca from Triple D Productions. I froze thinking one of my buddies was hoaxing us having some gal call me to jerk my chain, knowing I watch and love the show and would die to be on it. As she talked I google searched her name and sure enough there she was an Associate Producer and Restaurant Screener for Guy Fieri's hit television series DINER'S, DRIVE-IN's & DIVE'S !!! on the Food Network.

Since the first day we opened we have heard hundreds of our die hard patrons, you know the kind - would rave about this TV show they watch and love. They just selflessly want the place THEY discovered to be in the game. They'd say; "You are perfect for Diners Drive-Ins & Dives" !!! They'd eat, take off, go home or back to work and email Triple D Productions about us and send them pictures too. ALL this, ultimately became an overload at Triple D Productions, Chicago asking "who the hell are these guy's", so they started investigating us.

Kim and i always dreamed of this moment but you get into the mindset after 8 years moments like these just happen to other people, other places, not in Lancaster, Oregon, population 30 (of which, we are 3 !!!). We don't butcher our own hogs and cattle on location, make our own sausages, dogs, grind our own burger. Grandpa is not out in the field mining salt, growing our own produce and pulling the livers out of geese. But we do" bring it" across the board in quality. Just because you make something by scratch does not always make it better.

We don't smoke hundred pound pork butts for 3 weeks either but we sometimes smell like we do . . . . We don't make our own ketchup, mustards, mayo, churn butter etc, etc, etc. I always wondered how they could keep up in a fast paced environment and God help you if you run out of something. Our thing is to deliver the best gourmet condiments, toppings and meats available anywhere.

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