What's the single biggest revenue lever?

Seasoning every sushi piece with wasabi and soy sauce. This alone gives a 1.5-2x price boost. In the early game you have to think about it consciously, and as the restaurant grows, automation systems can handle it for you.

How should I structure the menu?

Cap your fancy dishes at 2-3 (high price but slow to prepare) and fill the rest with standard sushi and faster items. A menu of only fancy dishes chokes service throughput — average price goes up but total revenue actually drops. Balance is the goal.

How do I train staff?

Each employee has a skill tree covering cooking speed, drinks, cleaning, seasoning refill, and more. Specialize each person — one as a cook, one for drinks, one for cleaning. Experience builds from serves, so let them rack up reps in their lane.

What's the interior upgrade order?

Table expansion (more capacity), then the drink bar (satisfaction), then kitchen efficiency upgrades, then VIP-tier interior. Tables directly drive revenue, so they're top priority. More capacity simply lifts the revenue ceiling.

Dave the Diver Restaurant — The Revenue Levers, Ranked

What actually raises revenue — ranked

If you read one section, read this one. The restaurant has a lot of buttons, and they are not close to equal. Ranked by how much each one moves the nightly total, and how soon it starts paying:

Rank	Lever	What it does	Why it ranks here	The catch
1	Season every piece	Wasabi and soy multiply the price of a piece by roughly 1.5 to 2x	It is a multiplier on everything else you do, it costs nothing, and it is available from the first night. No upgrade on this list comes close to doubling your prices.	It is a habit, not a purchase. Miss it on a busy night and that night's revenue is halved, and the game never tells you.
2	Table expansion	More seats, so more covers served per night	Revenue is covers x average price. Seasoning handles the price side; this is the only lever that meaningfully raises the covers side.	Capacity you cannot actually serve is wasted — pair it with the cook and cleaning staff below, or the queue just moves to the kitchen.
3	Train a cook, then a drinks specialist	Cooking speed and seasoning refill; drinks throughput	The cook is the throughput ceiling for the whole restaurant. Drinks are roughly half of all orders, so a drinks specialist is close behind.	Each employee has different aptitudes. Training everyone in everything is how you end up with a staff of mediocrities.
4	Menu composition	2-3 signature dishes plus a broad standard menu	Raises average spend without slowing service. Fancy dishes lift the ceiling; standard sushi keeps the queue moving.	Too many fancy dishes and the kitchen stalls. The expensive menu is not the profitable menu.
5	Fish Farm	A reliable daily supply of ingredients	Removes the worst failure mode — a fully upgraded restaurant with nothing to serve. Quiet, but it protects everything above it.	Only pays if you check it daily. It is maintenance, not an upgrade you install and forget.

If you change one thing tonight, season every plate. Everything below is the detail behind that ranking — the menu split, how staff aptitudes work, and which interior upgrades are worth the money.

Three Revenue Principles

To grow restaurant revenue, internalize these three principles.

1

Season every sushi piece to lift prices

Wasabi and soy add a 1.5-2x multiplier to every piece. The easiest, highest-impact lever.
2

Balance the menu

2-3 fancy dishes plus a broad standard menu hits both throughput and average price.
3

Train and specialize staff

Skill investments in cooking, drinks, or cleaning each lift store-wide efficiency.

Forgetting to season cuts sales in half, so early on, make seasoning every plate a deliberate habit. Automation features unlock later — switch your approach as the restaurant scales.

Menu Type	Profile	Suggested Share
Fancy Dishes	High price, slow to prepare	2-3 signature items
Standard Sushi	Average price, easy to serve	The bulk of the menu
Drinks	Add-on revenue per visit	Keep several available
Desserts	Boost customer satisfaction	1-2 items is plenty

Staff Training

Cook (Cooking speed, seasoning refill) The core of customer throughput. Train first Drinks Specialist Drinks make up roughly half of orders — high revenue impact

Cleaning Specialist Directly drives table turnover speed Restocker / Greeter Necessary as the restaurant grows in scale

Each employee has different aptitudes, so pushing every skill on every person is less efficient than specializing — "this one is the cook, this one is drinks." Skill trees branch, so plan from hire onward.

Fish Farm and Interior Upgrades

The Fish Farm multiplies your catch and feeds the kitchen reliably when you check it daily. Interior upgrades (table expansion, drink bar, VIP support) boost capacity and satisfaction. Table expansion is the most direct lever on revenue, so prioritize it.

Pairs With Diving

The restaurant's ingredients come from your dives and the Fish Farm. For diving efficiency and weapon upgrades, see the Diving and Weapons Guide, and for the daily cycle, see the Beginner Guide.

★Honest Take — Seasoning Genuinely Changes the Game

Honestly, an early game where you forget to season feels like "revenue just won't grow." The moment seasoning every piece becomes a habit, revenue doubles and the restaurant side genuinely takes off. This small habit changes the experience more than almost any single upgrade, so internalize it from the very first day.