Almost every time I walk into a hotel or restaurant I find a few opportunities for improvement just stand out. Every now again, though, it’s less about what they’re doing wrong and more an idea to make them great. Take Santina, an exciting new spot in NYC’s Meatpacking district: See that crowd of people inside? They are all waiting 20 minutes to get one of their talked-about cocktails (for a NY price too), while these tables outside sit empty. My idea? Throw a one-man lemonade-style stand outside, that sells one signature drink. Charge the regular cocktail price, maximize volume/revenue, and get people to use these tables that don’t have full service normally. Personally I’d rather grab a quick and easy drink outside, then fight my way through the bar patrons on the inside…even at the sacrifice of variety.