Megan McNeil, product manager for Lean and Mean (L&M) weight reduction company, is considering offering its own brand of prepared dinners to its clients. Clients would order the dinners, usually a month's supply at a time, from L&M's Web site and have them delivered to their home address. The dinners would, of course, encourage weight loss, but would also be more nutritious, tastier, and easier to prepare than current grocery store offerings. The price would most likely be on the high end of the scale. The product design team has constructed the framework for a house of quality from initial customer interviews. Now the team is set to perform a competitive assessment by selecting three popular grocery store brands and measuring the design characteristics. As the team works on the house, it is anticipated that additional design characteristics may emerge. The target row of the house would represent L&M's new brand. Complete the following house of quality, and write are port to Megan containing your recommendations for the new product development. Be sure to explain how you arrived at yourconclusions.

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Customer Requirements 1 23 4 5 Low in fat Low in calories Good for you Tastes good Contains both meat and veg. Comes with dessert Is filling Reasonably priced Easy to prepare Fast to prepare Large variety 4 A's dinner B's dinner Our dinner (X) Estimated i Estimated cost Target values Design changes