do you think its feasible to use a starter culture in a commercial setting ??
If by feasible you mean "can it be done?" of course the answer is yes. If you're asking, will it be easy, then the answer is solidly no.
Using a natural starter culture (and by natural, i'm not implying that baker's yeast is somehow unnatural) reintroduces uncertainties, complexity, and the need for people with the experience dealing with the additional variables. We created baker's yeast precisely to eliminate the uncertainties of natural starters and make things consistent and easier to control. I know operations that are successful with a natural culture, and they all pretty much have one thing in common: the person in charge of the dough doesn't get much time off and when s/he does, you never know what is going to happen. that's a lot of stress and headaches. I also know of places that used natural cultures successfully and changed to baker's yeast for this very reason. I think if you are going to do it, you should have a second person standing beside you learning every single time you make the dough. You are going to have to pay that person enough that s/he won't even consider leaving, and, in this age of no loyalty, that may not be enough.
The cost of simplicity is flavor. I'm not going to go so far as to say one is better than the other. I have my opinion, and I'm sure it's no secret here, but I get plenty of days off without having to worry about dough. My suggestion would be to make a bunch of pies both ways and really think hard about if the difference in the product justifies the increased cost ($, stress, inconsistency, etc.). You can't simply do it for nostalgia.