Questions
1. Identify the steps of the product design process used by Harvey’s. (Specifically, consider market analysis, concept development, prototype development, and (external) testing and validation).
2. Did Harvey's use any other concepts discussed in the chapter?
3. Prepare a house of quality for Ultra's design. Fill in four customer requirements. For each customer requirement, determine a technical requirement and relate the pair using a checkmark. For each technical requirement, determine a reasonable target value.
In fourth place behind McDonald’s, A & W, and Burger King, Harvey’s the Canadian quick-service hamburger chain with more than 340 restaurants, needed a new idea in the mid- 1990s. Harvey's is part of Cara Operations Ltd., the airline food-services company that also owns the Swiss Chalet drain of restaurants, approximately 100 Air Terminal Restaurants, and Summit Food Services Distributors. Harvey's had had new ideas before (open grill and fresh vegetables, for one), but these had become old hat by 1995. Gabe Tsampalieros, Cara's new president, who was a major franchisee with 60 Harvey’s and Swiss Chalet restaurants, started working on the idea in October 1995, and by the following month the mission was dear: “Create Canada's best-selling hamburger." Tsampalieros and Harvey's vice-president planned the launch of the new burger for May 1996.