Adapting Commercial Ideas: PASTA POSSIBILITIES

摘要

We were losing customers on payday so a couple of years ago we started a pasta bar on Fridays. Now I don't dare remove it," says Mary Kimbrough, dir. of nutrition services at St. Paul and Zale Lipshy Univ. Hospitals in Dallas. In fact, the current situation actually "tickles" the foodservice staff, she says. "They see customers who complain about standing on line at a cashier station for two minutes, waiting for 20 minutes to have their pasta finished off." Although Kimbrough didn't steal the idea directly from a commercial operation, there are myriad opportunities to do so.