Analysis of the Problem

Analysis of the Problem

1. Constraints

   • The meal has to be under $5 per serve
   • The meal has to be delicious, tasty and flavorsome for the consumer
   • Easy and accessible for customers to make
   • Meal must be suitable for dinner
   • Should be completed in 70 minutes or less and needs to be cooked and plated up
   • Visually appealing
   • All ingredients should be available from Woolworths
   • Meal must be different to previous recipe in magazines

2. Stakeholders

   • Woolworths (company who makes magazine)
     • All ingredient must be available from Woolworths
     • Visually appealing on the magazine
     • Cost per serve to be under $5
     • Delicious meals without compromising on flavor of quality
     • East and accessible for customers
     • Dinner meal
     • Must be a new recipe
   • Customer/Consumer (whoever is purchasing the magazine/cooking meal)
     • 22% of people were forced to adjust budget since COVID-19
       • 14% dip into savings or 11% use other money to accommodate for money food spending
     • Groceries are the biggest part of the food budget $130 for groceries, $28 for alcohol, $24 for takeaway food, $14 on food delivery and $14 per week on coffee and tea
     • Searches for healthy meal ideas have tripled while quick dinner ideas gave more than doubled
     • Using minimal ingredients to make it more cost effective and quick and easy to cook
     • Customers who are busy and wants a dinner meal for under $5

3. The supermarket chain Woolworths is developing their November fresh ideas magazine chapter and are looking to include "Dinner under $5" to make cooking easier and more accessible to customers

4. Sensory profiling

   • Method
     • Likeability test
       • Rating on a scale from 1-7
         • List of sensory descriptors to describe sensory properties of the product
   • Participants
     • Four people
       • 15-47 age range
       • 1 male, 3 females