Better burger
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Rogers' document proposes building a healthier burger option by finding alternatives to the existing bun and cheese that contain fewer calories, fat, and carbohydrates. The current bun has 260 calories and 45g of carbs while the alternative has 140 calories and 27g of carbs. Similarly, the current cheese has 125 calories and 9g of fat while the alternative has 70 calories and 4g of fat. Combining these alternatives results in a better burger with 410 calories, 19g of fat, and 28g of carbs, providing a healthier choice for health-conscious customers.
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Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates from the standard bun. Similarly, replacing the standard cheese with an alternative cheese that has 70 calories, 4g of fat, and 1g of carbohydrates instead of 125 calories, 9g of fat, and 1g of carbohydrates from the standard cheese would result in an improved burger with 410 calories, 19g of fat, and
McDonald Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories, 2g of fat, and 27g of carbs and replacing the cheese with an alternative that has 70 calories, 4g of fat, and 1g of carbs would result in a better burger with fewer total calories at 410, less total fat at 19g, and lower total carbohydrates at 28g.
Cleggett Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories, 2g fat, and 27g carbs instead of the original 260 calories, 5g fat, and 45g carbs, and an alternative cheese with 70 calories, 4g fat, and 1g carbs instead of the original 125 calories, 9g fat, and 1g carbs would result in a new burger with fewer total calories (410 vs 585), less total fat (19g vs 27g), and lower total carbohydrates (28g vs 46g), providing a healthier choice for
Kits Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to more health-conscious customers. It analyzes the nutrition of the current bun and cheese and identifies lower-calorie, lower-fat alternatives. Introducing an alternative bun that has 140 calories and 2g of fat instead of 260 calories and 5g of fat and an alternative cheese with 70 calories and 4g of fat instead of 125 calories and 9g of fat would result in a revised burger with 410 calories, 19g of fat, and 28g of carbohydrates rather than the original version with 585 calories, 27g of fat, and 46g of carbohydrates.
Kooiman Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbohydrates compared to 260 calories, 5g fat, and 45g carbohydrates for the original. An alternative cheese has 70 calories, 4g fat, and 1g carbohydrates versus 125 calories, 9g fat, and 1g carbohydrates previously. With the changes, the total calories drop from 585 to 410, fat decreases from 27g to 19g, and carbohydrates fall from 46g to 28g for a better burger.
Better burger hannah dooley
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Testing showed an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the original. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs. With the changes, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs.
Dawson Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that the current bun has 260 calories, 5g fat, and 45g carbs while an alternative bun has 140 calories, 2g fat, and 27g carbs. The current cheese has 125 calories, 9g fat, and 1g carbs, while an alternative cheese has 70 calories, 4g fat, and 1g carbs. Combining these alternatives results in a better burger with 410 calories, 19g fat, and 28g carbs, providing a healthier choice than the original 585 calorie, 27g fat, 46g carb
Kamp's Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to more health-conscious customers. It details finding lower-calorie, lower-fat alternatives for the bun and cheese to reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g in order to attract customers avoiding high-calorie, high-fat menu items.
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Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates from the standard bun. Similarly, replacing the standard cheese with an alternative cheese that has 70 calories, 4g of fat, and 1g of carbohydrates instead of 125 calories, 9g of fat, and 1g of carbohydrates from the standard cheese would result in an improved burger with 410 calories, 19g of fat, and
McDonald Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories, 2g of fat, and 27g of carbs and replacing the cheese with an alternative that has 70 calories, 4g of fat, and 1g of carbs would result in a better burger with fewer total calories at 410, less total fat at 19g, and lower total carbohydrates at 28g.
Cleggett Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories, 2g fat, and 27g carbs instead of the original 260 calories, 5g fat, and 45g carbs, and an alternative cheese with 70 calories, 4g fat, and 1g carbs instead of the original 125 calories, 9g fat, and 1g carbs would result in a new burger with fewer total calories (410 vs 585), less total fat (19g vs 27g), and lower total carbohydrates (28g vs 46g), providing a healthier choice for
Kits Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to more health-conscious customers. It analyzes the nutrition of the current bun and cheese and identifies lower-calorie, lower-fat alternatives. Introducing an alternative bun that has 140 calories and 2g of fat instead of 260 calories and 5g of fat and an alternative cheese with 70 calories and 4g of fat instead of 125 calories and 9g of fat would result in a revised burger with 410 calories, 19g of fat, and 28g of carbohydrates rather than the original version with 585 calories, 27g of fat, and 46g of carbohydrates.
Kooiman Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbohydrates compared to 260 calories, 5g fat, and 45g carbohydrates for the original. An alternative cheese has 70 calories, 4g fat, and 1g carbohydrates versus 125 calories, 9g fat, and 1g carbohydrates previously. With the changes, the total calories drop from 585 to 410, fat decreases from 27g to 19g, and carbohydrates fall from 46g to 28g for a better burger.
Better burger hannah dooley
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Testing showed an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the original. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs. With the changes, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs.
Dawson Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that the current bun has 260 calories, 5g fat, and 45g carbs while an alternative bun has 140 calories, 2g fat, and 27g carbs. The current cheese has 125 calories, 9g fat, and 1g carbs, while an alternative cheese has 70 calories, 4g fat, and 1g carbs. Combining these alternatives results in a better burger with 410 calories, 19g fat, and 28g carbs, providing a healthier choice than the original 585 calorie, 27g fat, 46g carb
Kamp's Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to more health-conscious customers. It details finding lower-calorie, lower-fat alternatives for the bun and cheese to reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g in order to attract customers avoiding high-calorie, high-fat menu items.
Better burger
The document discusses building a healthier burger option by finding alternative ingredients that have fewer calories, fat, and carbohydrates than the standard burger. It shows that replacing the standard bun and cheese with alternative options reduces the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g to make the burger a healthier choice for health-conscious customers.
Van dyk better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. Specifically, switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates in the original bun. Also switching to an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than 125 calories, 9g of fat, and 1g of carbohydrates in the original cheese. The result is a new better burger with 410 calories, 19g of fat, and 28g of carbohydrates rather
MVanderWall's Better Burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. By replacing the standard bun with one containing 140 calories, 2g of fat, and 27g of carbs instead of 260 calories, 5g of fat, and 45g of carbs and substituting a cheese with 70 calories, 4g of fat, and 1g of carbs rather than 125 calories, 9g of fat, and 1g of carbs, the total calories of the new burger would be reduced to 410 with 19g of fat and 28g of carbs compared to the original's
Better burger
Bridget is developing a healthier version of her restaurant's best-selling burger to attract more health-conscious customers. She aims to reduce the calories, fat, and carbohydrates in the burger by finding lower-calorie alternatives for the bun and cheese. Her analysis shows the new bun contains 140 calories and 2g of fat compared to 260 calories and 5g of fat in the original bun, and the new cheese contains 70 calories and 4g of fat versus 125 calories and 9g of fat previously. With these changes, the total calories of the new burger are 410, with 19g of fat and 28g of carbohydrates, representing improvements over the original 585 calories, 27g of fat, and
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the standard bun. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs. With the changes, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs for the original.
Seils better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs in the standard bun. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs in the standard cheese. With the alternatives, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs as the best seller.
Applewhite better burger
The document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the current bun and cheese and proposes alternatives with lower calories and fat. Introducing an alternative bun that has 140 calories and 2g of fat instead of 260 calories and 5g of fat and using a cheese with 70 calories and 4g of fat rather than 125 calories and 9g of fat could create a better burger with 410 calories, 19g of fat, and 28g of carbohydrates rather than the current 585 calories, 27g of fat, and 46g of carbohydrates.
Better burger
The document discusses making their best-selling burger healthier by finding alternative components that have fewer calories, fat, and carbohydrates. It shows that replacing their bun and cheese with lower calorie options reduces the total calories of the burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger.
Rattler better burger
Rattler is developing a healthier version of their best-selling burger to attract more health-conscious customers. They identified lower calorie, fat, and carbohydrate alternatives for the bun and cheese to reduce the overall calories from 585 to 410, fat from 27g to 19g, and carbohydrates from 46g to 28g for a better burger option.
Evans Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and lower carbohydrates. Nutrition information is provided showing that switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of the original 260 calories, 5g of fat, and 45g of carbohydrates, and using an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than the existing cheese with 125 calories, 9g of fat, and 1g of carbohydrates would result in a new "Better Burger" with 410 calories
VanderWall's Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Specifically, switching to an alternative bun that has 140 calories, 2g fat, and 27g carbohydrates instead of 260 calories, 5g fat, and 45g carbohydrates, and alternative cheese with 70 calories, 4g fat, and 1g carbohydrates rather than 125 calories, 9g fat, and 1g carbohydrates. These changes would result in the new burger having 410 calories, 19g fat, and 28g carbohydrates rather than the current 585 calories, 27g fat, and 46g carbohydrates.
Satterly Better burger
The document proposes building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories instead of 260, 2g of fat instead of 5g, and 27g of carbohydrates instead of 45g, combined with alternative cheese having 70 calories instead of 125, 4g of fat instead of 9g, and 1g of carbohydrates instead of 1g, would result in a new burger having 410 calories instead of 585, 19g of fat instead of 27g, and 28g of carbohydrates instead of 46g, providing a healthier choice for health-conscious customers.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows the nutrition facts of the current bun and cheese versus proposed alternatives, finding the alternative bun has 140 calories and 2g fat compared to 260 calories and 5g fat for the original, and the alternative cheese has 70 calories and 4g fat versus 125 calories and 9g fat. Combining the alternative ingredients results in a "Better Burger" with 410 calories, 19g fat, and 28g carbs rather than the 585 calories, 27g fat, and 46g carbs of the original "Best Seller".
Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Nutrition information is provided showing that replacing the standard bun and cheese with lower-calorie alternatives reduces the total calories of the burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger option.
Cook Better burger
Cook is developing a healthier version of their best-selling burger to appeal to more health-conscious customers. They identified lower calorie, fat, and carbohydrate alternatives for the bun and cheese to reduce the overall calories from 585 and 27g of fat to 410 calories and 19g of fat in the new better burger. The document compares the nutrition of the original bun and cheese to the alternatives, as well as the overall nutrition differences between the current best seller burger and the new better burger.
Better burger Pwerpoint
Charles' Better Burger aims to create a healthier version of their best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. By switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates, and an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than 125 calories, 9g of fat, and 1g of carbohydrates, the new Better Burger would have 410 calories, 19g of fat, and 28g of carbohydrates, rather than the
Charles' Better Burger
Charles' Better Burger aims to create a healthier version of their best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. By switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates, and an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than 125 calories, 9g of fat, and 1g of carbohydrates, the new Better Burger would have 410 calories, 19g of fat, and 28g of carbohydrates, rather than the
KPujdak better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows the nutrition facts of the current bun and cheese versus proposed alternatives, and how substituting them would reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g in the new "Better Burger".
Better burger
VanderWall's Better Burger is developing a healthier version of their best-selling burger by finding alternative components that have fewer calories, fat, and carbohydrates. Their current bun has 260 calories and 5g of fat, while an alternative bun being considered has 140 calories and 2g of fat. Similarly, their current cheese has 125 calories and 9g of fat, whereas an alternative cheese has 70 calories and 4g of fat. By making these ingredient substitutions, the total calories of their new "Better Burger" would be reduced to 410 with 19g of fat and 28g of carbohydrates, compared to 585 calories and 27g of fat for their original best seller.
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Better burger
The document discusses building a healthier burger option by finding alternative ingredients that have fewer calories, fat, and carbohydrates than the standard burger. It shows that replacing the standard bun and cheese with alternative options reduces the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g to make the burger a healthier choice for health-conscious customers.
Van dyk better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. Specifically, switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates in the original bun. Also switching to an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than 125 calories, 9g of fat, and 1g of carbohydrates in the original cheese. The result is a new better burger with 410 calories, 19g of fat, and 28g of carbohydrates rather
MVanderWall's Better Burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. By replacing the standard bun with one containing 140 calories, 2g of fat, and 27g of carbs instead of 260 calories, 5g of fat, and 45g of carbs and substituting a cheese with 70 calories, 4g of fat, and 1g of carbs rather than 125 calories, 9g of fat, and 1g of carbs, the total calories of the new burger would be reduced to 410 with 19g of fat and 28g of carbs compared to the original's
Better burger
Bridget is developing a healthier version of her restaurant's best-selling burger to attract more health-conscious customers. She aims to reduce the calories, fat, and carbohydrates in the burger by finding lower-calorie alternatives for the bun and cheese. Her analysis shows the new bun contains 140 calories and 2g of fat compared to 260 calories and 5g of fat in the original bun, and the new cheese contains 70 calories and 4g of fat versus 125 calories and 9g of fat previously. With these changes, the total calories of the new burger are 410, with 19g of fat and 28g of carbohydrates, representing improvements over the original 585 calories, 27g of fat, and
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the standard bun. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs. With the changes, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs for the original.
Seils better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs in the standard bun. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs in the standard cheese. With the alternatives, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs as the best seller.
Applewhite better burger
The document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the current bun and cheese and proposes alternatives with lower calories and fat. Introducing an alternative bun that has 140 calories and 2g of fat instead of 260 calories and 5g of fat and using a cheese with 70 calories and 4g of fat rather than 125 calories and 9g of fat could create a better burger with 410 calories, 19g of fat, and 28g of carbohydrates rather than the current 585 calories, 27g of fat, and 46g of carbohydrates.
Better burger
The document discusses making their best-selling burger healthier by finding alternative components that have fewer calories, fat, and carbohydrates. It shows that replacing their bun and cheese with lower calorie options reduces the total calories of the burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger.
Rattler better burger
Rattler is developing a healthier version of their best-selling burger to attract more health-conscious customers. They identified lower calorie, fat, and carbohydrate alternatives for the bun and cheese to reduce the overall calories from 585 to 410, fat from 27g to 19g, and carbohydrates from 46g to 28g for a better burger option.
Evans Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and lower carbohydrates. Nutrition information is provided showing that switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of the original 260 calories, 5g of fat, and 45g of carbohydrates, and using an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than the existing cheese with 125 calories, 9g of fat, and 1g of carbohydrates would result in a new "Better Burger" with 410 calories
VanderWall's Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Specifically, switching to an alternative bun that has 140 calories, 2g fat, and 27g carbohydrates instead of 260 calories, 5g fat, and 45g carbohydrates, and alternative cheese with 70 calories, 4g fat, and 1g carbohydrates rather than 125 calories, 9g fat, and 1g carbohydrates. These changes would result in the new burger having 410 calories, 19g fat, and 28g carbohydrates rather than the current 585 calories, 27g fat, and 46g carbohydrates.
Satterly Better burger
The document proposes building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories instead of 260, 2g of fat instead of 5g, and 27g of carbohydrates instead of 45g, combined with alternative cheese having 70 calories instead of 125, 4g of fat instead of 9g, and 1g of carbohydrates instead of 1g, would result in a new burger having 410 calories instead of 585, 19g of fat instead of 27g, and 28g of carbohydrates instead of 46g, providing a healthier choice for health-conscious customers.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows the nutrition facts of the current bun and cheese versus proposed alternatives, finding the alternative bun has 140 calories and 2g fat compared to 260 calories and 5g fat for the original, and the alternative cheese has 70 calories and 4g fat versus 125 calories and 9g fat. Combining the alternative ingredients results in a "Better Burger" with 410 calories, 19g fat, and 28g carbs rather than the 585 calories, 27g fat, and 46g carbs of the original "Best Seller".
Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Nutrition information is provided showing that replacing the standard bun and cheese with lower-calorie alternatives reduces the total calories of the burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger option.
Cook Better burger
Cook is developing a healthier version of their best-selling burger to appeal to more health-conscious customers. They identified lower calorie, fat, and carbohydrate alternatives for the bun and cheese to reduce the overall calories from 585 and 27g of fat to 410 calories and 19g of fat in the new better burger. The document compares the nutrition of the original bun and cheese to the alternatives, as well as the overall nutrition differences between the current best seller burger and the new better burger.
Better burger Pwerpoint
Charles' Better Burger aims to create a healthier version of their best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. By switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates, and an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than 125 calories, 9g of fat, and 1g of carbohydrates, the new Better Burger would have 410 calories, 19g of fat, and 28g of carbohydrates, rather than the
Charles' Better Burger
Charles' Better Burger aims to create a healthier version of their best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. By switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates, and an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than 125 calories, 9g of fat, and 1g of carbohydrates, the new Better Burger would have 410 calories, 19g of fat, and 28g of carbohydrates, rather than the
KPujdak better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows the nutrition facts of the current bun and cheese versus proposed alternatives, and how substituting them would reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g in the new "Better Burger".
Better burger
VanderWall's Better Burger is developing a healthier version of their best-selling burger by finding alternative components that have fewer calories, fat, and carbohydrates. Their current bun has 260 calories and 5g of fat, while an alternative bun being considered has 140 calories and 2g of fat. Similarly, their current cheese has 125 calories and 9g of fat, whereas an alternative cheese has 70 calories and 4g of fat. By making these ingredient substitutions, the total calories of their new "Better Burger" would be reduced to 410 with 19g of fat and 28g of carbohydrates, compared to 585 calories and 27g of fat for their original best seller.
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https://www.oeconsulting.com.sg/training-presentations]
This PowerPoint compilation offers a comprehensive overview of 20 leading innovation management frameworks and methodologies, selected for their broad applicability across various industries and organizational contexts. These frameworks are valuable resources for a wide range of users, including business professionals, educators, and consultants.
Each framework is presented with visually engaging diagrams and templates, ensuring the content is both informative and appealing. While this compilation is thorough, please note that the slides are intended as supplementary resources and may not be sufficient for standalone instructional purposes.
This compilation is ideal for anyone looking to enhance their understanding of innovation management and drive meaningful change within their organization. Whether you aim to improve product development processes, enhance customer experiences, or drive digital transformation, these frameworks offer valuable insights and tools to help you achieve your goals.
INCLUDED FRAMEWORKS/MODELS:
1. Stanford’s Design Thinking
2. IDEO’s Human-Centered Design
3. Strategyzer’s Business Model Innovation
4. Lean Startup Methodology
5. Agile Innovation Framework
6. Doblin’s Ten Types of Innovation
7. McKinsey’s Three Horizons of Growth
8. Customer Journey Map
9. Christensen’s Disruptive Innovation Theory
10. Blue Ocean Strategy
11. Strategyn’s Jobs-To-Be-Done (JTBD) Framework with Job Map
12. Design Sprint Framework
13. The Double Diamond
14. Lean Six Sigma DMAIC
15. TRIZ Problem-Solving Framework
16. Edward de Bono’s Six Thinking Hats
17. Stage-Gate Model
18. Toyota’s Six Steps of Kaizen
19. Microsoft’s Digital Transformation Framework
20. Design for Six Sigma (DFSS)
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https://www.productmanagementtoday.com/frs/26903918/understanding-user-needs-and-satisfying-them
We know we want to create products which our customers find to be valuable. Whether we label it as customer-centric or product-led depends on how long we've been doing product management. There are three challenges we face when doing this. The obvious challenge is figuring out what our users need; the non-obvious challenges are in creating a shared understanding of those needs and in sensing if what we're doing is meeting those needs.
In this webinar, we won't focus on the research methods for discovering user-needs. We will focus on synthesis of the needs we discover, communication and alignment tools, and how we operationalize addressing those needs.
Industry expert Scott Sehlhorst will:
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• Present the Onion Diagram, a tool for contextualizing task-level goals
• Illustrate how customer journey maps capture activity-level and task-level goals
• Demonstrate the best approach to selection and prioritization of user-goals to address
• Highlight the crucial benchmarks, observable changes, in ensuring fulfillment of customer needs
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Editor's Notes
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