Page 82 of Captiva Café

Iris beamed, pulling out her phone. "Great! I'll text her right now. She's been waiting for my signal at the beach down the road."

"That fast?" Gretchen raised an eyebrow.

Oliver chuckled. "Iris has complete confidence in her powers of persuasion."

While they waited, Maggie arrived with a basket of fresh orange-cranberry scones. "Hot from the oven," she announced, setting them on the counter. "These will be a staple, but I can only bake them three mornings a week. I’m making extra batches. I hope this is enough."

"It's more than generous," Isabelle said, peeking under the cloth and inhaling the citrusy aroma. "We're still working out the rest of the menu."

"The Lawson sisters dropped these by this morning," Gretchen added, gesturing to a display case where cookies and miniature pies were arranged. "And Chelsea said she could make her lemon bars twice a week."

"It's a start," Isabelle said, trying to sound confident.

Twenty minutes later, a knock at the door announced Cara's arrival. Iris met her at the door. Petite with auburn hair tied back in a neat bun, Cara’s expression was a mixture of nervousness and eager anticipation as she took in the café.

After introductions, they settled at a corner table where Isabelle had hastily arranged coffee and a sampling of Maggie's scones.

"First, I want to thank you for meeting with me," Cara began, her voice betraying a slight tremor that she quickly controlled. "When Iris told me about what you're creating here, I knew I wanted to be part of it. I've been cooking for private clients for the past few years, but I've always dreamed of working in a real café, creating food that brings the community together."

"Iris mentioned you've had limited restaurant experience," Isabelle said carefully. "Running a café kitchen is different from cooking for private clients."

"It is," Cara agreed candidly. "And there would be a learning curve. But I'm a quick study, and I've been researching commercial kitchen operations. I've taken online courses in food cost management, inventory control, and health department regulations. What I lack in direct experience, I make up for in preparation and determination."

Gretchen, ever practical, leaned forward. "Let's be direct about expectations. We're just starting out, with limited hours and what will need to be a simple menu until we find our footing. It would be a probationary arrangement at first."

"I understand completely." Cara nodded. "I'm not expecting any guarantees. All I want is a chance to show what I can do." She pulled a small notebook from her bag. "I've been thinking about what might work for a new café like this. I know you need to start simple, but simple doesn't have to mean boring."

She opened the notebook to reveal neatly written lists and rough sketches. "A focused menu of excellent items is better than a sprawling one of mediocre offerings. You already have coffee and baked goods covered from what Iris told me. What about adding a few signature breakfast items that aren't too complicated to prepare? A cast-iron frittata that can change with seasonal ingredients, avocado toast with local crab, overnight oats with tropical fruit..."

As Cara continued, describing simple lunch options and weekend specials that could be prepared efficiently in their modest kitchen, Isabelle was struck by her enthusiasm and practical approach. Here was someone who hadn't been jaded by years in the industry, who still had fresh ideas and genuine passion.

"...and for lunch, maybe just five items to start: two sandwiches, two salads, and a daily soup," Cara was saying. "We focus on quality ingredients rather than complex preparation.We build our reputation on consistency and freshness rather than elaborate dishes."

"It sounds promising," Isabelle admitted, exchanging a glance with Gretchen, whose expression remained neutral but attentive.

"What about your ability to handle a busy service?" Gretchen asked. "Even with a small menu, weekend mornings could get hectic."

"That's a fair question," Cara replied honestly. "I've helped cater events for up to fifty people, but I haven't managed a continuous service. I'd need to develop systems and prep routines, and I’ll probably make some mistakes along the way. But I'm organized and I work clean. I also understand this would be a learning experience for all of us."

The sincerity in her voice was compelling. Isabelle found herself warming to the idea of bringing on someone who acknowledged the challenges rather than glossing over them.

"And once we're established?" Isabelle asked. "What would you envision then?"

Cara's face lit up. "I've thought about that too. Maybe cooking workshops for tourists on rainy days? Or themed dinner events once a month? Nothing extravagant at first, just ways to engage with the community and showcase local ingredients." She handed over another page from her notebook. "These are just ideas, of course."

The conversation continued, with Cara answering questions thoughtfully and without pretense.

"We desperately need someone," Isabelle admitted, looking at the sparse display case.

"That's what I've been saying," Iris chimed in. "Cara might be just what you need—someone willing to start small and grow with you."

After the interview, Cara thanked them and Iris walked her to the door. “What do you think?” she whispered to Iris.

Iris smiled. “I think you’ve got the job. Let me talk to them.”

“Thank you, Iris. I really appreciate it.”

Iris then rejoined the group at the table.

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