“Yeah. I heard about your business from a friend of mine. Can you tell me a little bit about how it works?”
Ollie rubbed a hand over his dark, stubbled head and licked his lips. He pulled out one of his sparkly red vinyl chairs and sat down at his vintage gray Formica and chrome table. Fortunately or unfortunately, calls like this one were coming so frequently these days, he barely had time to get all the menu planning, recipe-trying-out, and cooking he needed to do done. If his business kept up like this, he’d need to hire a secretary.
And a sous-chef.
Ollie had to concede he was getting used to describing the concept behind Dinner at Home, the catering service idea he had come up with last winter. He knew he should create a brochure and some business cards, but doing so was veering to
