The soup program at the Jet Propulsion Laboratory is at the forefront of an active campaign to upgrade the quality of the choices and offer more perceived value to customers. Traditionally, the dining department had simply purchased a series of 20 different pre-made soups and rotated them on its six-week cycle menu. However, that seemingly smooth process had a major problem: customers would deplete the soup ingredients, leaving mostly broth for those coming later. To avoid that, the dining ...

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