1. factors/remarks on the product success

2. challenges through product development and commercialization

• Ready-to-eat

• Convenience

• Short time waiting

• Fast Food

• Cost savings

2. challenges through product development and commercialization

• training the staff to cooperate properly

• time management to prepare the food

• System built-in before the business start

• This concept not familiar at that time and new to consumer

- Consistency which is same taste and quality of the food.

- Quick food preparation.

2. Challenges in Product Development & Commercialization

- Maintaining quality across many franchises.

- Financial pressure when expanding the business.

-fast service system

-simple and focused menu

-affordable price

2. Challenges Through Product Development and Commercialization

-maintaining consistency of the quality of the product.

-time management

-customer demand

-higher customer satisfaction

-faster service

2.Challenges Through Product Development & Commercialization

-Changing the traditional restaurant system

-Training staff to follow a new, more structured working system.

*Standardization – Rasa dan kualiti burger sama di setiap outlet.

*Simple menu – Menu yang ringkas memudahkan operasi dan mempercepatkan servis.

2. Challenges through product development and commercialization

*Financial risks when expanding the business

*Issues with brand ownership and contracts

*

• Efficient service system that allows customers to receive their food quickly.

• Limited and well-organized menu, making ordering simple and easy for customers.

• Reasonable and competitive pricing, making the food affordable for many people.

2. Challenges in Product Development & Commercialization

• Ensuring consistent product quality at all outlets and locations.

• Managing time effectively during preparation and service to maintain speed.

• Handling high customer demand, especially during peak hours.

Low Price Point (Value Proposition)

Heritage Brand Re-Positioning

Gentle Abrasive Formulation

2. Challenges Through Product Development & Commercialization

Supply Chain Scaling during Viral Spikes

Packaging & Shipping Durability

Regulatory Compliance (International Markets)

1. Factors/remarks on the Product Success

• Ready-to-eat food

• Fast service and short waiting time

• Convenient for busy customers

• Affordable price for everyone

2. Challenges Through Product Development and Commercialization

• Training staff to follow the system properly

• Maintaining consistent quality at every outlet

• Managing time efficiently during food preparation

• Developing a standardized kitchen system

• Fast service system – food is prepared quickly using an efficient kitchen system.

• Consistent taste and quality – the taste and quality are the same in every branch.

• Simple and focused menu – easier for customers to choose and faster to prepare.

• Affordable price – suitable for many groups of customers.

• Strong branding and marketing – a globally recognized brand that attracts customers.

• Strategic locations – outlets are located in busy and accessible areas.

2. Challenges in Product Development & Commercialization

• Maintaining quality across franchises – difficult to keep consistent quality in all branches.

• High competition – competition with other fast-food brands.

• Changing customer preferences – more customers want healthier food choices.

• Operational costs – increasing costs of ingredients, staff, and operations.

• Supply chain management – ensuring ingredients are always available in every outlet.

• Strong brand recognition in Malaysia

• Wide variety of drinks such as milk tea, fruit tea, and smoothies

• Effective marketing through social media and promotions

• Strategic outlet locations in shopping malls, universities, and public areas

2. Challenges Through Product Development & Commercialization

• High competition from other bubble tea brands such as Chatime and Gong Cha

• Need to continuously develop new flavors and products to attract customers

• Rising costs of ingredients and operational expenses

1. Affordable prices

2. Faster services

3. Consistency in taste and quality of products

b) Challenges

1. Time management

2. Financial risks

3. Consumer acceptance

- Simple menu

- Fast service system

- Consistent quality

- Strong branding

- Standardized operations

2. Challenges through Product

Development & Commercialization

- Maintaining quality across franchises

- Financial pressure during expansion

- Operational challenges

- Legal and contractual issues

- Balancing growth and brand reputation

• Customers are more satisfied with the service.

• The service becomes faster.

  
  

2. Challenges in Product Development & Commercialization

• Need to change the traditional restaurant system.

• Staff need training to follow a new and more organized working system.

• Attractive product presentation – The product is shown clearly and visually appealing, which attracts viewers’ attention.

• Effective social media marketing – Using short video platforms like Instagram helps the product reach a wider audience quickly.

2. Challenges in Product Development and Commercialization

• High market competition – Many similar products in the market make it harder to stand out.

• Cost of product development and promotion – Developing and marketing the product requires time and financial resources.

1. Factors / Remarks on the Product Success

• Introduced a fast and efficient cooking system (Speedee Service System).

• Affordable price for customers.

• Consistent taste and quality.

• Clear and attractive branding (Golden Arches).

2. Challenges Through Product Development & Commercialization

• Limited resources at the beginning.

• Difficulty expanding the business to other locations.

• Disagreements in business decisions between partners.

1. Fast service system
   McDonald's introduced an assembly-line kitchen system that allowed food to be prepared quickly and efficiently.

2. Product consistency
   Customers receive the same taste and quality of food at every restaurant.

3. Strong branding

   The Golden Arches logo and clear brand identity make McDonald's easy to recognize.

Challenges Through Product Development and Commercialization

1. Maintaining consistent quality
   It is difficult to ensure that every franchise maintains the same food quality and service standards.

2. High financial investment
   Expanding the franchise requires significant capital and financial resources.

3. Market competition
   The fast-food industry is highly competitive with many alternative brands.

-Simple and focused menu

-Strong branding

-Real estate strategy

2. Challenges Through Product Development and Commercialization

-Conflict between founders and Ray Kroc

-Franchise management issues

-Balancing innovation and consistency

• Unique Japanese-style ready-to-eat products such as onigiri, oden, and sofuto ice cream

• Convenience and accessibility for customers

• Attractive store concept and product presentation

• Strong brand image associated with Japanese quality

2. Challenges Through Product Development & Commercialization

• High cost of importing certain ingredients and products

• Maintaining consistent product quality across outlets

• Competition from other convenience store chains such as 7-Eleven

- The restaurant focused on fast and efficient food preparation.

- The food had consistent taste and quality.

2)challenges through product development and commercialization

- The system had to be built before starting the business.

- The fast-food concept was new to consumers.

- Save time

- Ready to eat product

- Fast service

2. Challenges through product development and commercialization

- Maintaining quality of the product

- Training the staff to proper working

- Time management

•Fast service system – The “Speedee Service System” allowed food to be prepared quickly.

•Affordable price – Products were cheap (example: burgers around 35 cents), making them accessible to many customers.

•Simple and limited menu – Focusing on a few items helped improve efficiency and consistency.

•Standardization – Every outlet used the same recipe and process, ensuring consistent quality.

•Franchise business model – Expanding through franchising helped the brand grow rapidly.

•Strong branding and marketing – The golden arches and recognizable brand attracted customers.

•Efficient production process – Kitchen operations were organized like an assembly line.

•High demand for convenient food – Busy lifestyles increased demand for fast food.

2. Challenges Through Product Development and Commercialization

•Maintaining consistent quality across many franchise outlets.

•Managing supply chain for ingredients as the business expanded.

•Competition from other fast-food restaurants.

•Adapting to different markets and cultures in different countries.

High operational costs such as equipment, staff, and raw materials.

•Ensuring food safety and hygiene standards.

•Customer preference changes (health concerns, nutrition awareness).

•Brand reputation risks if product quality or service declines.

• Low cost

• Fast service

• Ready to eat

2. Challenges in Product Development and Commercialization

• New idea for consumers

• Time management

• Staff training

• Simple and focused menu

• Affordable pricing

• Strategic expansion locations

Challenges in Product Development and Commercialization

• Maintaining product standard across franchises

• High cost of expansion

• Supplier and ingredient consistency

- Fast service attracted many customers.

- The food was cheap and affordable.

- The system made the product consistent and efficient.

2. Challenges through product development and commercialization

- It was difficult to maintain quality during expansion.

- There were conflicts in trust and partnership.

- Commercialization caused problems in control and ownership.

Ready-to-eat

Convenience

Short time waiting

Fast Food

Cost savings

2.challenges through product development and commercialization

Staff training for proper cooperation

Good time management in food preparation

System prepared before starting the business

A new concept unfamiliar to consumers at that time

-Fast service and efficiency

-Food Quality consistent

-consumer alignment

Challenges through product development and commercialization

-Cost and supply chain management

-Maintain food product quality

(Taste, texture, preference)

-Marketing strategy

• Fast food preparation using the Speedee Service System by Richard McDonald and Maurice McDonald

• Simple menu (burger, fries, milkshake)

• Consistent taste and quality

• Strong franchising idea by Ray Kroc

• Strong branding and the Golden Arches of McDonald's

2. Challenges in Product Development & Commercialization

• Conflict between Ray Kroc and the McDonald brothers

• Difficulty maintaining quality in franchises

• Financial problems during early expansion

• Contract and ownership issues

• Rapid expansion management problems

• convenience and speed

• Disposable paper packaging reduced labor, cleaning costs, and operational time

• Single-use packaging improved sanitation and reduced contamination risks compared to reusable plates and utensils used in traditional diners

2. Challenges through product development and commercialisation

• The company had to develop packaging that was inexpensive, durable, and capable of holding hot and greasy food without leaking

• Food quality maintenance

• McDonald’s needed to convince customers to adapt to a new fast-food concept that used self-service and disposable packaging instead of traditional dining.

1. Efficient System & Consistency
   The McDonald brothers created a fast and standardized food preparation system (assembly-line style). This allowed burgers to be prepared quickly with consistent taste and quality, which attracted many customers.

2. Strong Branding & Franchising Strategy
   Ray Kroc expanded the business through franchising and strong branding (Golden Arches). This helped the product spread rapidly across America and built strong brand recognition.

2) Challenges Through Product Development and Commercialization

1. Conflict Over Control and Standards
   Ray Kroc wanted faster expansion and more control, while the McDonald brothers focused on maintaining product quality and original standards. This disagreement created tension during development and expansion.

2. Legal and Business Ownership Issues
   As the business grew, contracts and financial agreements became complex. Trust between partners broke down, leading to disputes over ownership, profits, and rights to the McDonald’s brand.

• Higher customer satisfaction

• Faster service

• Consistent food quality

• Simple and efficient menu

2. Challenges Through Product Development & Commercialization

• Changing the traditional restaurant system

• Training staff to follow a structured working system

• Managing business expansion

• Maintaining quality across outlets

• Speed and efficiency of service

• Consistency and standardized product

• Simple and focused menu

2 Challenges through product development & commercialization

• Conflict between founders and Ray Kroc

• Financial constraints in early expansion
  Maintaining product quality across franchises

• It helps customers save money because it is affordable.

• Customers only need to wait for a short time to get their food.

• The product follows the fast food concept, which is quick and easy to buy.

• It is convenient for people who have a busy lifestyle.

• The product is ready-to-eat, so customers can eat it immediately without preparation.

B. Challenges During Product Development and Commercialization

• The concept was new and not familiar to consumers at that time.

• The system must be prepared and built before the business starts.

• Good time management is needed to prepare the food quickly.

• Staff need training so they can work together properly.

• Ready-to-consume meals that customers can eat immediately without preparation.

• Convenient for busy consumers who prefer quick meal options.

• Minimal waiting time, allowing customers to receive their food quickly.

• Fast service style, suitable for people who need food on the go.

• Affordable pricing, helping customers save money while still getting a meal.

  
  

  2. Challenges During Product Development and Commercialization

  • Providing proper staff training so employees can work efficiently and follow the system correctly.

  • Managing preparation time effectively to ensure food is ready without delays.

  • Establishing an organized operational system before launching the business.

  • Introducing a new concept to customers, since the idea was unfamiliar to many people at that time.

• fast service system

• simple menu concept

• strong branding and franchising strategy

Challenge through product development and commercialisation

• Difficulty maintaining quality across many outlets

• Conflict between business partners

• High financial investment for expansion

• Managing and controlling franchise operations

  
  

Factors that Contribute to Product Success

1.Meeting Consumer Needs

2.Product Quality and Safety

3.Innovation and Unique Value

Challenges in Product Development

1.Product Formulation Problems

2.Regulatory and Food Safety Requirements

3.High Development Cost

• efficient and faster service system

• convenience for on-the-go consumption

• product consistency and accuracy

  
  

2) challenges through product development and commercialization

• higher operational costs

• market competitiveness

• non-reusable packaging and cutlery

- Consistent taste and quality

- Faster service

- Ready-to-eat product

2. Challenges through Product Development and Commercialization

- Financing Growth

- Consumer Resistance to Innovation

- Maintaining Quality Control

• simple menu

• affordable price

• fast service

  2. challenges through product development and commercialization

• Difficulty maintaining quality and consistency across many locations.

• Financial challenges during early expansion.

• Legal disputes over ownership and contracts.

• Supply chain challenges for large scale operations.

-Reduce waiting time

-Increase service efficiency

2.Challenges through product development and commercialization

-maintaining food quality

-inventory management

• Problem-Solving Design:

• faster service

• Effective Marketing

2. Challenges through product development and commercialization

• Technical R&D

• Market Competition

• Scaling Production

Factors/Remarksfor Success

• Speed: The "Speedee Service System" delivered food in 30 seconds instead of 30 minutes.

• Limited Menu: Focusing only on burgers, fries, and shakes improved efficiency and quality.

• Consistency: Every burger was made with the exact same ingredients and portions.

• Low Cost: High efficiency allowed them to sell burgers for only 15 cents.

Challenges

• Process Design: It took multiple trials (sketching kitchen layouts on a tennis court) to find the perfect workflow.

• Changing Habits: Customers were initially confused by the lack of waitresses and had to be taught to serve themselves.

• Quality Control: Maintaining the same high standards across many locations was difficult.

• Growth Conflict: The original brothers wanted to stay small to keep control, while Ray Kroc wanted to expand globally.

PROCESS INNOVATION: The McDonald brothers’ was revolutionary assembly line cooking for food. It guaranteed speed, consistency, and their efficiency.

SIMPLICITY OF MENU: Fewer items meant faster service, lower costs. Customers knew exactly what they were getting.

BRANDING & SYMBOLISM: The golden arches became a powerful, recognizable symbol of modern America, easy to replicate across towns.

FRANCHISING MODEL: Ray Kroc’s vision of scaling through franchising allowed rapid expansion without McDonald’s bearing all the financial risk.

Challenges:

CONSISTENCY ACROSS FRANCHISES: Ensuring every outlet delivered the same taste and service was difficult as the chain grew.

FINANCIAL STRUGGLE: Early on, Kroc had trouble securing financing where banks were skeptical of fast food as a scalable business.

a. Healthier snack alternative

• Mushroom snacks are perceived as healthier than traditional chips because mushrooms contain protein, fiber, vitamins, and antioxidants.

• Consumers today prefer plant-based and functional foods, which increases demand for mushroom-based snacks.

b. Unique taste and texture

• Crispy mushroom snacks offer a distinct umami flavour and crunchy texture, making them attractive compared to normal vegetable snacks.

• New flavours (BBQ, spicy, salted egg etc.) can increase consumer acceptance.

c. Innovative processing technology

• Technologies such as vacuum frying or freeze-drying help maintain crispiness and nutritional value while reducing oil absorption.

2. Challenges Through Product Development and Commercialization

a. Raw material supply issues

• Mushrooms are highly perishable and sensitive to climate conditions, causing inconsistent supply and quality.

b. Short shelf life and product stability

• Maintaining crispiness and preventing spoilage without using too many preservatives is technically challenging.

c. High production cost

• Mushroom snacks often require special processing equipment such as vacuum fryers or dehydrators, making production more expensive than conventional chips.

1. Simple menu that is easy to prepare, remember, and replicate

2. Same taste and quality every time

3. Fast service reduced wait time

Challenges in Product Development & Commercialisation

1. Scaling up made quality harder to maintain

2. Competitiveness in the market

-Fast and efficient food preparation system

-Consistent taste and product quality

-Simple and limited menu

-Strong brand image and restaurant design

-Franchising strategy to expand quickly

-Good customer service and fast service

2. Challenges in Product Development and -Commercialization

-Difficulty maintaining consistent quality across franchises

-Financial pressure during early expansion

-Legal and ownership disputes

-Managing and controlling many franchise outlets

1. Factors / Remarks on Product Success

• Simple menu (burgers, fries, milkshakes).

• Fast service system (Speedee Service System).

• Affordable price for customers.

• Consistent taste and quality in every outlet.

• Efficient kitchen workflow that reduces waiting time.

• Franchise business model introduced by Ray Kroc.

• Strong branding and marketing.

2.Challenges Through Product Development & Commercialization

• Competition with other restaurants and fast-food brands.

• Maintaining consistent quality when expanding to many locations.

• Managing supply of ingredients for many outlets.

• Training workers to follow the same system and standards.

• High cost of expansion and franchising.

• Attractive design of packaging

• Understanding market trends and consumer preferences.

• Flavour, texture, aroma, and appearance attract consumers.

  
  

2. Challenge

   
   

   • New technology can quickly make Food products or other product outdated.

   • Difficulties when moving from small-scale testing to mass production.

   • Risk of contamination or foodborne illness.

     
     

     
     

   
   

1.Affordable price

2.Ready to eat

3.Simple menu

Challenges in Product Development

1.Higher operational cost

2.Product formulation problem

3.Product Quality

• Solves a real customer problem

• Appropriate pricing strategy

• Good product quality and performance

2.Challenge through product development and commercialization

• Delay in service delivery

• Staff workload

• High customer expectations

-innovation and unique values

-attractive branding and packaging

-customer trust and reviews

2.challenges through product development and commeralization

-research and developmenr cost

-market competition

-comsumer acceptance

Factors / Remarks on the Product Success

1. Speed and Efficiency
   The McD introduced an assembly-line cooking process that allowed burgers and fries to be prepared quickly and efficiently.

2. Consistency of Product Quality
   Every burger tasted the same in every outlet, which built strong customer trust.

3. Simple Menu Concept
   A limited menu (burgers, fries, milkshakes) made operations faster and easier to manage.

4. High Customer Demand for Fast Service
   The fast-food concept matched the lifestyle of busy American consumers in the 1950s.

Challenges Through Product Development and Commercialization

1. 1. Maintaining Product Quality During Expansion
   Ensuring every franchise followed the same standards was difficult.

2. Brand Protection
   The McDonald brothers were concerned about protecting their name, reputation, and product standards.

3. Scaling Production and Supply Chain
   As the business grew, managing suppliers and production became more complex.

- Factory-Style Kitchen: McDonald’s changed everything by turning their kitchen into a high-speed production line.

- Focused Menu: Instead of a slow sit-down restaurant, they focused only on burgers to save time and reduce waste.

2) challenges through product development and commercialization

- Initial Failure: The new system was a disaster at first because people were used to being served in their cars by carhops.

- Customer Confusion: Customers were frustrated and even angry that they had to get out of their cars and walk to a window themselves.

1. Factors / remarks on the product success

Fast service - customers receive food very quickly.

Simple menu - easier and faster to prepare food.

Convenience - food can be eaten anywhere without plates or utensils.

Affordable price - cheap and accessible to many customers.

Standardized system - consistent taste and quality.

2. Challenges through product development and commercialization.

-Maintaining food quality and standards in many outlets.

-Conflicts between business partners.

-Managing rapid business expansion.

-Financial and investment challenges.

-Legal and brand ownership issues.

• fast and efficient service (Speedee Service System)

• standardized menu and product consistency

• convenience for on-the-go consumption

2) challenges through development and commercialization

• maintaining quality across new franchise locations

• training staff to follow standardized procedures

• market competitiveness in expanding franchise system

- Speed of service

- Cost efficiency (able to offer a full meal for just 35 cents)

- Convenient Packaging (Packaging food in paper bags so it could be eaten anywhere)

- Self service innovation (forcing customer to order and dispose their own trash)

- Standardization (consistent taste and quality for customer)

2. challenges through product development and commercialization

-Employee training (workers required to do work very fast)

- Operational adjustment (efficient workflow required trial and error)

- Customer expectation mismatch (create confusion and dissatisfaction initially)

- Market acceptance (customer need to adapt to new fast food culture)

- Resolve customer issue

- Superior workmanship

- Price optimization

Challenges through product development and commeralization

- Service interruption

- Rising demands

1. Factors that influence product success

1. Market demand

   – The product must meet the needs and wants of customers.

2. Product quality

   – High quality increases customer satisfaction and trust.

3. Effective marketing strategy

   – Good promotion and branding help the product reach more customers.

   
   

2. Challenges in product development and commercialization

1. High development cost

   – Research, design, and testing require a lot of money.

2. Strong market competition

   – Many companies may offer similar products.

3. Time consuming process

   – Developing and launching a product can take a long time

1. Factors / Remarks on Product Success

• Strong global brand recognition

• Consistent taste and quality (e.g., Big Mac)

• Menu innovation and local adaptation

• Efficient supply chain and fast service

• Strong marketing and wide accessibility

2. Challenges in Product Development & Commercialisation

• Changing consumer preferences (healthier food demand)

• High product development and marketing costs

• Maintaining consistent quality globally

• Different regulations and food safety requirements

• Strong competition (e.g., KFC, Burger King)

1. Consistent quality and taste

2. Menu adapted to local tastes

3. Strong brand and marketing

Challenges in Product Development and Commercialization

1. Halal certification requirements

2. Different local taste preferences

3. Strong competition from brands like KFC and Burger King