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lected along with a combination of appetizers, salads and desserts to create a five-course menu. For customers desiring a lighter repast, the cafe also offers the items o la carte. “The possibilities of combinations offeTiselection to our patrons without the4need for a large menu,” Ann explained.
•- But “it’s not just making soups,” in Marque’s words. The four owners have found that there’s a lot more to owning a restaurant than the cooking and serving of the food.
In many ways, that was probably the easy part. Ann’s parents owned a restaurant, and she’s worked in everything from country cafes to the Sheraton hotel in Hawaii. Marque has had his share of restaurant experience, and Arthur has pulled a previous stint as well.
The four have divided up the duties according to their own strengths. Lois, who Arthur calls the most organized of the four, serves as headwaiter. Ann takes care of creating the menu, supervises the kitchen operation and does the ordering. Marque handles the employee relations. Arthur concentrates on his teaching job, while pitching in on weekends and offering moral support. *• The partners also had high praise fbfc their employees. They gave a lot (jfithe credit for the Cafe’s early success to the group’s willingness to help. “They are competent, dependable, fun people to work with. It’s a good group of people to work with — it Enables us to do a lot more than we could if it was just the four of us,” Lois said.
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