FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
Loading
Home Home > Contents > Improving the product development process > Metric selection criteria Print

Home
About the book
About the authors
PREFACE
CONTENTS
Introduction
1. Keys to new product
success and failure

2. Developing an
innovation strategy

3. The product
development process

4. The knowledge base
for product
development

5. The consumer in
product development

6. Managing the
product development
process

7. Case studies:
product development
in the food
system

8. Improving the
product development
process

INDEX
Useful links
Feedback (email link)

Part 3, Chapter 8
Improving the product development process


8.3.3 Metric selection criteria

The set of innovation metrics should be selected according to the specific needs of the organisation. In selecting measures, they must be economical to collect, understandable to the people who are going to use the results, learning focused, externally focused, actionable, broad in scope and accomplish the stated objectives (Czarnecki, 1999). Innovation metrics should be regularly reviewed and changed as the direction and priorities of the organisation change.

Some basic criteria for metric selection are:

     use a matrix approach, selecting a few metrics from throughout (as
        shown in Table 8.3);

     support the weakest link in the current innovation systems;

     emphasise real time or leading measures where possible;

     select metrics for which results point directly to actions;

     focus on simple and obvious measures that clearly support business
        imperatives;

     select those that are easily measured consistently over an extended
        period.

Some pitfalls for choosing metrics are predominance of short-term, financial, efficiency, economy and functional measures. It is important to select metrics not only because data are easy to find and they are within the capability of the benchmarking team and the understanding of top management. Metrics must also be relevant to the improvements to be made.



8.3.4 Integrating innovation metrics into the business

To top of pageBack to the top

Food Product Development. Copyright © 2001 Woodhead Publishing Limited.
Web Edition published by NZIFST (Inc.) 2017 | Design by FoodWorks
NZIFST - The New Zealand Institute of Food Science & Technology