Product Innovation Paper – Identify the challenges of product
Georgia State University Product Innovation Paper
CO1 – Identify the challenges of product innovation and development.
CO3 – Define the role technology and science play in the innovative process.
- In 2014, Burger King announced the discontinuation of Satisfries, its “healthier” french fries, at most of its restaurants. Burger King allowed its franchisees to stop selling Satisfries, and only about 2,500 of the 7,400 locations in the U.S. and Canada decided to keep them on the menu.
- Burger King claimed that Satisfries were healthier than regular fries, because they used a less porous type of batter that prevented more oil from being absorbed during frying. Unfortunately, Burger King failed to clearly promote that difference at its restaurants. The calories also didn’t seem to measure up. A small order of Satisfries has 270 calories, compared to 230 calories for a small order of McDonald’s fries — but only because the latter weighed less. Satisfries were also more expensive, costing $1.89 for a small order, compared to $1.59 for Burger King’s regular fries.
Some disappointed customers nicknamed Satisfries the “saddest fries.” What can the strange saga of Burger King’s Satisfries teach us about “healthy” menu items at fast food chains?
Instructions
Read the Product Strategy Case Study about Burger King and Satisfries Links to an external site.. (Sun, 2014)
Write an essay that addresses the following questions:
Leo Sun suggests that it is not a good idea to reinvent a classic. Explain the reasoning behind this declaration. Do you agree with it and are there any examples which might contradict this statement?
- Was the failure of Satisfies a result of something wrong with the product or did something else cause Burger King to stop selling these fries? Please discuss.
Apart from the Satisfies product, what else can affects the sale of fast food?
How has the competition reacted to try and compete against newer entries into the fast food industry?
Use background information from Chapter 12 and 13.
Use the terminology and concepts from the chapters needed to fully develop this assignment.
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