Angelica: ‘Nana pancakes, funny.

Jean: One smilely face pancake for our baby girl.

Tina: Oh how cute and what a great way to get kids to try the fresh fruit.

Bette: Hmm, where’s my smiley pancake.

Angelica: Some Momma?

Bette: No thank you baby you can eat it all. Momma was just being silly, I have plenty to eat here.

Tina: As usual Jean, this food is wonderful. You may have party crashers at the wedding if the food is this good.

By now Jean has slid into the empty chair and Khadija has brought him a plate.

Jean: Well I wanted you to see our set up here because I’m thinking about having buffet, with servers for the reception. Our set up doesn’t have to be exactly like this, but what do you think about a buffet?

Bette: Well first off I agree with Tina, this food is fabulous. Have you had any issues maintaining the quality of the food on the buffet? Based on our plates I’d say no, but we are early in the buffet cycle.

Jean: No, we’ve got some experience cruise line and hotel vets on staff, so we do a good job with that.

Bette: You’re room layout is fine, though you’ll need more space for dancing and clear path for you and Kit to make your entrance.

Tina: Yes, you don’t want your bride to trip or get caught on chairs as you make your grand entrance.

Bette: I think a buffet is consistent with both your styles. You are both very welcoming and like to see people eat until they are full. A bugger is consistent with that. Having servers to fix the plates will help manage portions to cut down on waste and give guests a chance to ask questions about the food.

Jean: Yes, since we will go with an ethnic menu I wanted the servers available to help guest understand the entrees.

Bette: Bottom line, I like the choice of a buffet. How is this Sunday brunch working out for you business wise? How long have you been doing this?

Jean: We started this summer, wanted to launch during the tourist season. So far its been a profitable meal and we’ve already developed some regulars.