PRODUCT DESIGN DEVELOPMENT OF SYFOIN MEAL KIT PRODUCT USING HOUSE OF QUALITY

• Main Author: Gloria Johannes Putri, Diva
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/75626
• Institution: Institut Teknologi Bandung

SYFO is a company in the food-and-beverages industry established in 2021, offering various healthy and delicious meal kits. This research attempts to address the business problem that SYFO is currently experiencing, particularly the difficulty of gaining sales and enhancing customer retention for its meal kit product. To discover areas of unhappiness, the search starts by interviewing past customers. The results show a mismatch between client expectations and the business's offers, which calls for a more thorough inquiry using business and root cause analysis. Lack of resources and unambiguous standards for incorporating consumer preferences into product design are determined to be the root of SYFO's issue. To address this problem, SYFO conducts product design development using the Quality Function Deployment (QFD) approach and the House of Quality (HOQ) framework. HOQ combines technical attributes, customer preferences, and competitive assessments to come up with a guide on what attributes should be enhanced and should be given top priority in product design. Qualitative and quantitative methods were used to get the data needed. Literature review and interview were done to get the customer preference attributes while technical attributes were mostly gathered from the company’s operational internal data. Quantitative methodology is used to obtain data on the level of importance of each customer's requirement and the product performance of competitors. The result of the HOQ framework indicates areas that need improvement in the prior product design and offers a priority list for product development. The suggested solutions to the problem mentioned include finding special ingredients and creating appealing, useful packaging.