A flock of toms
The pizza industry has it right. Delivery, in a given sector, for a given price, within a given time. Change the equation and the customer wins. Here’s a test: how often have you had free pizza?
Pity that some others wouldn’t learn. My planned supper is in the fridge. After all, when the delivery time goes beyond reasonable, substitution may occur. I had my alternative menu cooked and eaten before the guy in the car ever arrived. I’m sure my Pad Thai will be yummy… tomorrow, nuked lightly. I’m not complaining (much). it’s just that when the weather is ordinary and your delivery isn’t, you don’t build customer loyalty. Even if you use those photogenic little boxes, like on TV.
Today was turkey delivery day at the office. Not for me; after a crosstown journey with a corpse wrapped in green plastic, I returned to the ranks of “customers satisfied with supermarked bird”. Others in my workplace are still charmed with the idea of “fresh”, even if they then have to go home and freeze it for the rest of the week. I saw people loading six or more bundles into the trunk of the car, wondering if the ambient temperature would be proper for short term storage. Probably not, but who am I to comment. In passing, what do you do with ONE big bird, let alone a half-dozen?
Which reminds me. I should decide what (and when) will be served at the holiday meal. Can I substitute several hens in lieu of a Tom? Less bone. Less of whatever you call those long slivers that line the thigh. Gravy to hide the oven errors. A plan, unfolding.
