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New Service Design

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Submitted By motomom19700
Words 3612
Pages 15
Mr. Slack

New Service Design
“Healthy Portions”

EMBA – Operations Management

Table of Contents

1. Introduction 3 2. Overview of Organization 3 2.1. Market Analysis 3 2.2. Current Services 4 2.3. Competitive Strategy 4 3. New Service Proposal 4 4. Competitive Analysis 5 5. Service Concept 7 6. Operations Strategy 8 6.1. Operational Fit 10 6.2. Trade Offs 10 7. Critical Success Factors 10 8. Conclusion 11 9. Appendix 12 Figure 1: Porters Five Forces Model 12 Figure 2: House of Quality 13 Figure 3: Strategy Canvas 14 Figure 4: Key Success Factors and Activity Map 14 Figure 5: Healthy Portions Conceptual Floor Plan 15

1. Introduction
The health food industry is not new, but our restaurant service offering is. Understanding the needs and wishes of those with specific health challenges is becoming more important for the foodservice industry as a whole. With an increasing number of people dealing with serious health issues such as with diabetes, celiac, high cholesterol, and high blood pressure they will expect restaurants to offer solutions. There are hundreds of thousands of websites that provide tips on how to order healthy choices when dining out but should you really have to question the server about everything on a menu, or about how the food is prepared? However if you have diabetes, you need to concern yourself with what you are eating, how much you are eating and when you are eating during the day. Are these questions that should deny you the pleasure of dining out? The answer is unequivocally NO. As a result Healthy Portions was born! 2. Overview of Organization
The evolution of Healthy Portions (HP) was the result of 4 socially responsible health-conscious owners who enjoy the social camaraderie of dining out while at the same time dining on healthy flavourful meals. The restaurant is

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