Page 40 of The Billionaire & the Virgin Chef
“Go forit.”
I find the wipes where we keep them stored and hurry back inside. “Can you point the light over here aminute?”
Jeffrey does, and I spend the next couple of minutes scrubbing one counter. We do the same at the stove top burners, on the walls of one section of the walk-in fridge, and on the floor in the middle of the open concept wait staffspace.
Every spot is gleaming. Even the floors appear to be relativelynew.
I smile. “You were right,Jeffrey.”
“This is why it’s a good idea never to ask a realtor to stage commercial space. If this place were spruced up even a little, it would’ve been off the market ages ago. Better forus.”
“I think this space canwork.”
“Great. Let’s get going. We can talk offer details in thecar.”
Within an hour of walking through this commercial restaurant space, Blair, Jeffrey and I have our ducks in arow.
We agree on the lease offer price and terms to take to the realtor, the ownership share between the three of us, and of equal importance, we arrive at aname.
Douce Bonté, with taglineLe Restaurant Gauche duSud.
It’sperfect.
I can’t wait to give Dylan the goodnews.
