BUZZLE CALL

Faculty : Faculty of Applied Science

Program : XXXX

Program Code : XX

Course : Technology Entrepreneurship

Course Code : ENT600

Semester : 4 Group: XX

Group Name : B-PAN BUZZLE

Group Members : 1. XX (ID)

2. XX (ID)
3. XX (ID)
4. XX (ID)

Submitted to

Madam Hajjah Siti Fahazarina Binti Hazudin

Submission Date

5 Mei 2019
TABLE OF CONTENT

No. Content Page

1. Executive Summary

2. Introduction

3. New Product Development

4. Conclusion

5. References
EXECUTIVE SUMMARY
Our company produces ‘Buzzle Call’ which is the latest creative innovation one of
delivery item that it is very convenient to use for all levels users. We all know that people do
not want wait a long time to wait for food and drink at a restaurants. When we at anywhere that
called food shop such as restaurant, stall or fast food restaurants that must serve the food,
delivery of food to the customer is one of measure rating of the shop. By using this product,
the users can easily manage the delivery of the food and drink also can save their time and also
can make time more efficient because this product so flexible and save in time.

We have identified our population of target market. Our company provides the ‘Buzzle
Call’ suitable for all level of user. Our main target market of ‘Buzzle Call’ are people who run
the business of food and drinking that need to customer. So, they can can be a waiter, housewife
and any business that need requires a delivery food to the customers suppose to be major
purchase for the market segment. So, we came out with collection of innovative and modern
trays that will solve some of users that want to rushing to manage their time with various
customer at their restaurant.

On the market today, there are some drawbacks of the existing buzz product that users
should use well and be careful about safety, where users can use wisely and also inflexible on
time. Therefore, 'Buzzle Call' is a new innovation for unstable buzz for use for all user levels.
The existing 'Call Buzzle' repair made by our company produces good and safe product use as
it is recognized by SIRIM and the Ministry of Science, Technology and Innovation (MOSTI).
This is because our company is very concerned about all customers who buy and use goods
from our company. In addition, our company puts the ultimate goal of becoming an advanced
and competitive company in producing innovative products in the domestic and international
markets.

'Buzzle Call' is a smart combination among bells to reserve menus, microphones and
calls for food bills. As we know that the buzzle in the store is used to call the server but not
really systematic but the 'Buzzle Call' is created to deliver orders quickly, save time, get food
at the right time, make it easy for users to make payments and order food and drinks .Our
company produces 'Buzzle Call' which is a new creation and innovation that will transform
your lifestyle into a more orderly lifestyle to help you work smoothly. In addition, this 'Buzzle
Call' is more focused on the flexibility of time and addressing any user problems. Our products
are a combination of several simple technologies which are the ideal products to us.
INTRODUCTION
Problem Statement/Issues

It is known that most of exclusive restaurants is famous amongst customer. During its
peak hour which is lunch and dinner, also weekend, lack of manpower amongst waiter to take
the order is one of the main problem that occur. Sometimes, they even did not notice the
presence of some customer. Hence, the reputation of the restaurants itself looks worse and in
term of customer services, their waiting time become more longer than usual. Moreover, the
environment of restaurants is crowded and chaos because of the total amount of customer and
is increasing during that time combining with waiters who is on duty to take the order. Even
though, by using the current method of taking and serving the order still significant to use but
with our newly invented product which is more systematic seems manage to help and
preventing from this problem to occur.

Methodology: Data Collections (Who, Where, When, How)

The problem regarding the waiter in exclusive restaurant was being observed by Nurul
Farhanim Ilwani. On 19 April 2019, she managed observing that the waiters having troubles
when taking the order from the customers during peak hour and weekend. Lack of manpower
cause some of them did not notice the presence of several customer. Moreover, the customer
need to wait a little more to order because of this deranged situation. Although this situation is
out of control and did not happen on purpose, but from general view this is one the bad services
of the restaurant. As Farhanim itself has experienced this situation at some exclusive restaurant
last year, where she wait almost 15 minutes for the waiter to come and take her order because
of the bountiful of customer came at once. This situation has inspired her came up with this
idea to make systematic product at some of popular exclusive restaurant.

Limitations

There are few limitations in this product development. First, our money is limited as
we need money to buy equipment and apparatus to build the buzzle call. Second, the guidance
to build the buzzle call we may need from few people to help and guide us in building this
product. Third, the adjustable wire design on the buzzle call will be a challenge to us. Next,
time is very limited in handling meetings and discussions within team members. Lastly, there
is a limit in finding materials because we experienced difficulty in finding suitable material in
shop thus we need to order from supplier.
4. NEW PRODUCT DEVELOPMENT

4.1 Definition

New Product Development (NPD) is the process which entrepreneur develops a new
product or service for the market. This type of development is considered the preliminary step
in product or service development and involves a number of steps that must be completed
before the product can be introduced to the market. Our new product development can be
defined as a creation of a product that beneficial to the efficiency of a restaurant, saving more
times, ordering and serving food becomes faster and systematic. Seating becomes more
efficient, communication between kitchen and staff becomes seamless and the entire
atmosphere of the restaurant becomes less hectic and more fluid.

For NPD project, the process outgoing is developing a product is called Buzzle Call. It
is designed for customer to order food without waiter and to make the dining-out experience a
more pleasant for both customers and staffs. This product allow customers to relax and enjoy
a whole dining experience. Thus, this product also can help customers avoid unpleasant
situations. Often, especially when a restaurant is busy, it can be difficult to get a waiter’s
attention. This leads to customers feeling uncomfortable, waving or calling out in an attempt
to order food. This product can excludes this situation, since it gives customers the ability to
push a button on a device at their tables to alert the staff. The buzzle call is easy to use and
understanding. It can reduce the time for the customers efficiently and increasing the customers
satisfaction at the same time.

4.2 Classification of NPD

This classification of the new product development considered as the improvements on

existing products and innovation in the modern technology where we plan to develop a new
product which can help to propose a more systematic and faster service in restaurants
particularly. Our product seeks in improvements and revisions to existing product,
repositioning and act as subsets towards new product lines.

4.3 New Product Development Process

4.3.1 Research and Development

For starter, the idea that comes out from the observation are made by one of our team
member, Nurul Farhanim Ilwani. She observed the lack of manpower in the restaurant to run
the tasks. It takes time for them to take order and serve the food. The waiting time for customer
also become more longer. Moreover, the movement of waiter from one table to another, and
the movement of customers walk in and walk out from the restaurant somehow make the
environment of the restaurant become crowded and chaotic. She thoughts that it is better if
there is a system that the restaurants can use to reduce waiting time and faster the service in
term of ordering and serving food. Also a system that can cut the amount of waiter in the
restaurant so the environment of the restaurant itself become less chaotic with the presence of
movement of them from one table to another. This product was picked after a few steps. First
of all, this is not the one idea that our team have. At the beginning, four ideas were proposed,
which were Mini Water Dispenser, LED Glove for Mechanics, Antioxidant Knife and Buzzle
Call.

After discussion and brainstorming session with our lecturer Madam Siti Fahazarina, the
products are chosen to proceed as our product is Buzzle Call. Within group members and all
of us had chosen the best idea which was the Buzzle Call for our NPD. Our target customers
would be the exclusive restaurants. Besides our target places are at any exclusive restaurants
at Jengka and Kuantan. The customer we are aiming such as Lila Wadi Restaurants and Chef
Raff Café.

4.3.2 Product Design/Features

Our company produce a buzzle call with a square dimension and comes in smaller size that is
very suitable to put on the table. The buzzle call produce a in a grey colour with combination black
colour for button and varies kind of colours for customer’s attraction. From front view, the buzzle call
is in square dimension with one button, one set of sound detector and speaker and the two LED displays
on it. At right top and left top of the buzzle, there’s a less sharp edges. The equipment used to build a
product are steel, sound detector and speaker, button and LED display. This buzzle call basically
consists of communication system. Another supporting related equipment to fully functioning the
buzzle call is monitor, LED screen and headphone.

Buzzle call have one buzzle call button and several display systems on its body functioning
with their function itself. Buzzle call also provides sound detector and speaker for customer to
communicate with kitchen and cashier.

Figure: Buzzle call design

 First, for buzzle call button. The first button is for customer to press when they are
ready to order. The menu is already provided on each table. When they press the button, it
will be connected to the monitor that is used by the cashier to queue up the order, so the order
will not overlap.

Figure: Monitor used by cashier 1

The function of monitor used by cashier 1 is to queue up the order, so the order will not
overlap and to key in the order and connect to LED Screen at kitchen.

Figure: Monitor used by Cashier 2

The function only of monitor used by cashier 2 is to key in the order place by the customer
and control the payment.

Second, for the screen display its function is to show the availability for customer to
make an order when they press the buzzle call button. The screen display will display as
below to show an availability when it is their turn to make an order.

Figure: Screen display “Ready”

 But, the screen display will display as figure below if it is not available for them to
make an order at that moment since there is another customer who is making their order. This
system is to make sure the order will not overlap.

Figure: Screen display “Please wait”

Third, for sound detector and speaker it is as a connection of customer to communicate

with both kitchen and cashier while the kitchen and cashier will use a headphone to
communicate with customer. The chef can start to prepare the order while the cashier will key
in the order into the system.

Figure: Headphone used by kitchen and cashier

Fourth, for LED display, the kitchen is connect to LED display to give a signal when
customer’s order is ready. The green colour will flash up when the order is ready and the
customer will pick up the order at the kitchen counter.

Figure: LED display

Then, there is LED touch screen at kitchen for kitchen crew uses. Its function is to show
up the customer’s order that has been key in by cashier 1, and when the order is prepared, they
will tap on the screen and LED display at buzzle call will light up.
 Figure: LED touch screen for kitchen uses

When the customer is done with their meal they will have to proceed to the counter of
cashier 2 to pay for their foods. The cashier will print out the total of their order that have been
key in into the system already.

Buzzle Call also have several unique features which can help our target customers,
which is any exclusive restaurants to gain more attraction from their customers thus will bring
more costumer’s income to them. This electrically operated devices main functioning as a
medium that draw a communication between customers to both kitchen and cashier for ordering
and serving foods so no waiter needed in between them. This product will reduce waiting time
and the service become more faster in term of ordering and serving food since the
communication occur directly between customer to kitchen. The concept “Just Buzz if You
Need Anything” is purely apply to our product to show how eco-friendly our product is which
indirectly help to improve the system services. This product, by being reliable and very
convenient, will improve our business and our target customer business reputation and in turn
increase its revenue.

4.3.3 Concept Testing

Concept testing is a quality check between the description of an idea and actual product
development. A variety of approaches are available for concept testing. All methods involve a
group of potential consumers rating one or more concept statements in which each concept is
presented with specific focus on consumer needs or benefits. Concepts can be presented in
many forms, from a simple factual statement with minimum description of the product's
attributes, to a commercialized concept making persuasive claims, or even to a full mock
advertisement (Peng & Finn, 2004; Lees & Wright, 2004).

Our NPD project purposes a practical concept of testing which are to develop the
original idea of buzzle call further, by innovating a buzzle call by combining it sound detector.
The buzzle call service provides a buzzle call button where you can just buzz if you need
anything. By being reliable, we can improve our business reputation and in turn increase our
revenue. We decide and target to market and sold our product is to any exclusive restaurant
who intent to improve their business to next more better level involving IT, customer services,
and atmosphere of the restaurant itself to become less chaotic. Consumer needs a convenient
product as what we are producing as they want a more reliable and faster services, hence
customer’s waiting time is reduce.

We have made survey with commonly available methods of communication. It shows

that not every type of survey suits every contact method. The survey that we used are applicable
for personal (face-to-face, F2F) communication. There are a few questionnaires that have been
given in order to identify the value of our product and market potentials. The questionnaires
are listed below:

1. Have you ever seen a buzzle call with or without sound detector anywhere before?

2. While collecting information of buzzle call, what features do you think the user will
seek?

3. If the product is sold at RM _______, would you purchase it?

After that, a visual description of our product is provided for the respondents to
evaluate. The figure is shown as below.

Figure: Front view of Sound Detector

 Figure: Side view of Buzzle Call

Based from the questionnaires and visual descriptions of our product 75% of the
respondents have not seen a buzzle call with sound detector at any exclusive restaurants before
and 25% of them have seen the buzzle call but without sound detector at several franchise
restaurants. In feature context, if our product were sold, 24% of them stated that a user for the
product will seek the buzzle call without sound detector and 11% in buzzle without wireless
communication system. However, most of the respondents stated that customers will likely to
buy buzzle call with sound detector and wireless communication system by 31% and 34%
respectively. Lastly, majority of the respondents agreed if we sell out our product in range price
of RM245 to RM275. Pie charts of the respondents’ feedback are shown below.

Pie chart 1
Pie chart 2

Pie chart 3
4.3.4 Build Prototype
A visual description of our product in 2-Dimension are shown below.

Figure: Front view of Sound Detector

Figure: Side view of Buzzle Call

A visual description of our product in 3-Dimension are shown below.

Figure: A 3-Dimension Buzzle Call View

4.3.5 Test Marketing
The process on how we test the market for our product is by bringing our product to the
exclusive restaurant and ask the owner about our product. Either they need it or not. 3 exclusive
restaurant around Jengka have been choosen. Next, 30 respondents have been asked about this
product. In addition, the net income for each exclusive restaurant owner is around RM57000
to RM65000 in a month. 70% of them like our product because it can help them to take the
order and reduce waiting time. This product also has the potential to market because Malaysia
a lot of exclusive restaurant. The exclusive restaurant in Malaysia such as Lila Wadi
Restaurant, Chef Raff Cafe, The Manhattan Fish Market and other need this product to take
order quickly and reduce waiting time because they have a lot of customer per day during peak
hour such as lunch and dinner also during weekend.

1.0 Conclusion
The Buzzle Call is the improvement of the existing product. New feature and system is
added and the product is redesigned. Generally, this product functions for customers to make
an order by using the device on their table and pick up their own ordered food at the counter.
The product also provide opportunity in different approach. It has several advantages that sets
it apart from the existing ones. The advantages of this product are, it is organization and time
efficiency where it assist the staffs in keeping track of seating arrangements and ordering list.
Along with aiding staff members, these systems also benefit customers. Using this buzzle call,
customers are given the freedom and reassurance that they will be notified when they are
accessible to order and when their food is ready. Moreover, it is cost effective where it can
reduce the manpower and also increasing the monthly allowances. At early stage, this product
targets are at exclusive restaurants around Jengka and Kuantan.
 6.0 References
1. Benefits of Paging System in Restaurant. Retrieved from https://lrspagers.co.uk/long-
range-systems-uk-ltd-blog/restaurant-paging/benefits-of-restaurant-paging-systems.html

2. Wireless Pagimg System. Retrieved from https://www.visiplex.com/wireless-paging-

systems/

3. Peng & Finn, Lees & Wrigh (2004) said that “Concepts can be presented in many forms,
from a simple factual statement with minimum description of the product's attributes, to a
commercialized concept making persuasive claims, or even to a full mock advertisement”
Retrieved by http://qpc.adm.slu.se/SNPD_ver2/page_28.htm

4. Newton, C. (2018, June 19). 7 Steps of Product Development. Retrieved from

https://smallbusiness.chron.com/7-steps-product-development-18497.html