Before starting , I would like to apologize because my English is not fluent , and there  may be some grammatical errors . Thank you.

Challenge and Selection:

The tool that I have chosen to address my case was the Learning Launch. As explained  in the course by Shovon Hossain 's colleague , Fritzsche , the Learning Launch is a more  appropriate way of dealing with the pilot program. This why a pilot program already  interacts directly with the target audience and this is not the goal. The goal is that we can  test ideas and may withdraw them if they need adjustments , corrections, or are simply  non-functional and should be removed. The Learning Launch allows ideas to be tested  quickly and at low cost manner, thus enabling a wide range of tests and corrections.

The case that I will address is that of a restaurant of one of my main clients. This is a bar  with traditional Brazilian food offering everything from snacks to meals for 2-3 people.  They work only at night, Monday to Monday, in the city of Fortaleza, Brazil. A few weeks  ago, the numbers began to point out that sales were declining. Some of the usual  customers did not attend more to the restaurant and it was bothering the owner. After  doing a survey with the help of our database we found that customers who already were  there for more than five years were upset by the fact that the restaurant had ever new  dishes and one of the main dishes of the restaurant, the fries they were getting cold on the  table, because the restaurant has no roof.    Application:    After we meet with the manager of the kitchen and the other partner, we decided to deploy  a product that was not only fries. It was decided that we would create a variety of flavors  of fries-based cheeses, but we did not know what would be the best. So, the restaurant  invited 40 major customers for a tasting at no cost. served were 12 small portions of  different combinations of fries with cheese, including: mozzarella, gorgonzola, parmesan,  cheddar, provolone and dish. However, customers did not know what were the cheeses in  those portions. The dishes were just numbered. Customers were then given cards to vote  in numbers, with scores of 0-5 in the categories of: temperature, taste, flavor, dish  presentation and value for money. The two fries with higher grades and entered the menu  every two months there is a relay between the combinations to prevent customers from  getting bored again. One of the highlights was the cheese has to keep the temperature of  fries.    Insight and Approach:    With this tool , we can observe to do small tests instead of pilots dramatically reduce costs  and stress that can be caused by the release of a wrong product . First, if we had not made  a private event tasting for special customers , they would never have experienced these  dishes. They would have been released and we would not know which of the 12  combinations should start . It would be a shot in the dark , with only the luck to hit . How  do we identify that 2 of the dishes were worshiped by most guests ( 46 approvals for 50  guests) , we did not have unnecessary expenses with marketing and production of a  product that does not work. Moreover, we can empathize and narrowed further the  relationship with customers who felt apart, but now have an even greater affection for the  restaurant.

Next time, maybe we invite some of the most assiduous and faithful customers to  participate in our brainstorming. The restaurant has a family atmosphere and is open for  17 years. Many of the guests who attend , do since its opening and have great affection  for the place . Their participation in the brainstorming and I sit with some clients during  their visits to the restaurant facilitate immersion and we predict this kind of problem  before it occurs .


Before starting , I would like to apologize because my English is not fluent , and there may be some grammatical errors . Thank you . Challenge and Selection : The tool that I have chosen to address my case was the Learning Launch . As explained in the course by Shovon Hossain 's colleague , Fritzsche , the Learning Launch is a more appropriate way of dealing with the pilot program . This why a pilot program already interacts directly with the target audience and this is not the goal . The goal is that we can test ideas and may withdraw them if they need adjustments , corrections , or are simply non - functional and should be removed . The Learning Launch allows ideas to be tested quickly and at low cost manner , thus enabling a wide range of tests and corrections . The case that I will address is that of a restaurant of one of my main clients . This is a bar with traditional Brazilian food offering everything from snacks to meals for 2 - 3 people . They work only at night , Monday to Monday , in the city of Fortaleza , Brazil . A few weeks ago , the numbers began to point out that sales were declining . Some of the usual customers did not attend more to the restaurant and it was bothering the owner . After doing a survey with the help of our database we found that customers who already were there for more than five years were upset by the fact that the restaurant had ever new dishes and one of the main dishes of the restaurant , the fries they were getting cold on the table , because the restaurant has no roof . Application : After we meet with the manager of the kitchen and the other partner , we decided to deploy a product that was not only fries . It was decided that we would create a variety of flavors of fries - based cheeses , but we did not know what would be the best . So , the restaurant invited 40 major customers for a tasting at no cost . served were 12 small portions of different combinations of fries with cheese , including : mozzarella , gorgonzola , parmesan , cheddar , provolone and dish . However , customers did not know what were the cheeses in those portions . The dishes were just numbered . Customers were then given cards to vote in numbers , with scores of 0 - 5 in the categories of : temperature , taste , flavor , dish presentation and value for money . The two fries with higher grades and entered the menu every two months there is a relay between the combinations to prevent customers from getting bored again . One of the highlights was the cheese has to keep the temperature of fries . Insight and Approach : With this tool , we can observe to do small tests instead of pilots dramatically reduce costs and stress that can be caused by the release of a wrong product . First , if we had not made a private event tasting for special customers , they would never have experienced these dishes . They would have been released and we would not know which of the 12 combinations should start . It would be a shot in the dark , with only the luck to hit . How do we identify that 2 of the dishes were worshiped by most guests ( 46 approvals for 50 guests ) , we did not have unnecessary expenses with marketing and production of a product that does not work . Moreover , we can empathize and narrowed further the relationship with customers who felt apart , but now have an even greater affection for the restaurant . Next time , maybe we invite some of the most assiduous and faithful customers to participate in our brainstorming . The restaurant has a family atmosphere and is open for 17 years . Many of the guests who attend , do since its opening and have great affection for the place . Their participation in the brainstorming and I sit with some clients during their visits to the restaurant facilitate immersion and we predict this kind of problem before it occurs .