Greetings, Innkeepers!
It's been about a month since our major updates! That means that you've already experienced 50% of Dungeon Inn. Hitting such a huge milestone was both exciting and nerve-wracking!
That's why we cannot thank you all enough for your feedback during this period. It's been very helpful to hear your thoughts and feelings about the new updates, especially regarding our brand new Endless Mode.
With all the new feedback, we can begin preparations for the content for the next milestone, and the improvements we can make to various features in Dungeon Inn.
We have the basic direction and plans for improving Endless Mode and creating new chapter content. But we are still trying to determine the specifics of the gameplay experience, and polish the underlying elements and systems of these modes. Since all the elements are closely related, we had to start planning everything at the same time and work on them in tandem.
So this week, we are focusing on improving the reputation system, and the flow of the intermission menu (i.e. the time between the different stages).
Time is quite tight (but when is time not tight for a gamedev?) and we are hard at work developing the second half of Dungeon Inn. There are still quite a few aspects that are still a work-in-progress and we are constantly discussing and refining our ideas for them.
It will be a while yet before we can bring you more new updates. However, rest assured, we will do our best to prepare and provide you with a more exciting and enjoyable experience!
In the meantime, it's tomato season right now and we've been enjoying the summer harvest! Here's a tomato recipe for those who have read this far into our devlog:
If you blanch, peel, and marinate some cherry tomatoes in honey water with dried basil leaves, you'll have a nice snack!
Mixing the syrup left over from the tomatoes with sparkling water makes another delicious drink!
As usual, if you have any suggestions or bugs, we would be delighted to hear from you through this Google form.
For all the latest updates and news, please also follow us on social media: