"I ran a food cart on Earth for three years before I came here," Jenny said. "Small business management isn't new to me. Just had to translate the concepts to Savoria's systems." She refilled both their glasses. "So. Are you in?"
"I have questions first," Marron said. She pulled out a clean sheet of paper, started making notes. "Training schedule—how long does it take to teach both products?"
"Two days," Jenny said. "Day one is carbonation method and soda flavoring. Day two is crisp technique and seasoning blends. We teach them together so they understand how the products complement each other."
"And we're teaching together?" Marron asked. "Or splitting up?"
"Together for the first few rounds," Jenny said. "Once we have the training process refined, we can split up to scale faster. But initially, I think we should co-teach. Makes sure we're presenting a unified approach."
"Cost of training?" Marron asked. "Are we charging separately for that?"
