A customer's simple comment made me rethink my pork chop display

An older lady came into the shop in Springfield last month and said, 'Son, I can't tell which chops are the thick-cut ones from here.' I always just laid them out flat on the tray. The next day, I started propping the thick-cut ones up at a slight angle against a small block, so the edge is visible from the front. It seems obvious now, but I'd been doing it the other way for five years. How do you all set up your case to make cuts clear from a distance?

3 comments

3 Comments

lilykelly26d agoTop Commenter

My old boss in St. Louis used color-coded tags for different thicknesses, like blue for thin and red for thick. It saved a ton of customer questions.

umathompson18d ago

Smart systems like that just work... they cut through all the noise. It's the kind of small change that makes a big difference for everyone. More places should try it.

ivan16526d ago

Man, that's such a simple fix but it makes total sense. I've definitely had those moments where a customer points out something obvious I just never saw.