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Mid-quality business funk carries us to Ciao Bella, where Apex is now arriving. They meet in a conference room, where they enter into a stage that Jennifer C. says she would call "team havoc." Just a hint -- before you use the expression, "It's what I would call [blank blank blank]," you should have something at least moderately witty or interesting to put in that box. In the conference room, Ivana gets the team started with the women's favorite activity -- undirected, purposeless brainstorming! She asks them to think about what would be interesting to serve at a restaurant, since they're apparently also thinking about big sales rather than street sales. Maria suggests Bloody Mary ice cream. Greeeat. I'll take mine with extra chunks of celery. Among the brilliant ideas you can see on the white board or hear bandied about in addition to Bloody Mary: Old Bay, Chinese Pineapple Cake, Upside-Down Pineapple Cake, Lobster, Mimosa (spelled "memosa"), Batter, Ricotta, Rice, Cotton Candy, Fried Twinkies, Coconut, Starfruit, Red Bear, Cranberry Scones, Buttermilk Biscuit, Fried Chicken, Peppers, Ding Dongs, Tiramisu, Baklava, Citron Tonic, "Licor," White Chocolate, Peach B, Candy Hearts, Cannoli ["spelled 'canolli' on the board, if I recall correctly -- idiots" -- Sars]...and most of those just plain suck. Buttermilk Biscuit ice cream? Fried chicken? I realize that "no idea is stupid" is the idea behind brainstorming, but some ideas are stupid, and we don't have all day, and yuck, your brain should not come up with fried chicken ice cream, even during a storm. Stacie points out that Ivana never provided any structure to the madness. Ivana does, however, suggest "Shortcake." She's an awesome leader. The clock on the wall is shown to indicate just how pokey they're being about all this. "Poke, poke, poke," says Time.
In its conference room, the Mosaic Flavor Selection Team calls the sales team on the Space Communicator. The FST breaks the news that it's going to be at least fourteen hours from when they settle on the flavor to when they get the ice cream, and the further news that they have no idea yet what the flavor is going to be. "Drop a chocolate bar in the vanilla ice cream and call it a day," Kevin urges. And I agree. "A candy bar, a donut, something," Kevin says. As he explains in an interview, after he used the "donut" word, people started to fixate on that. The FST goes and meets with the chef, who tells them that the best way to make donut ice cream in a short period of time would be to...well, go and buy some donuts. (That's why you use experts, people.) They realize that this will be an added cost, because their other option is to just use ingredients that the place has on hand, which apparently won't cost anything. They figure out that this will require about $150 to $200 in donuts, so it will take a chunk out of the profits. Chris makes a phone call about ordering 400 donuts, but when the person is too slow on the phone, Chris first rudely chastises him for pausing to take an order at the counter when Chris's order will be worth so much more, and then finds that when he calls -- at about 3:15 in the afternoon, it appears -- they don't have a huge stockpile of fresh donuts. Which, in the afternoon�I mean, why would they? In case someone wants 400 donuts at 3:15 in the afternoon? You could throw out a lot of stale donuts waiting for that to happen. As it turns out, Mosaic needed so many donuts that they aren't able to get them all in one place, and Pamela learns at 3:35 PM that they need the donuts by 4:00 to start production. And you know what that means -- field trip!