Hello again,

My marketing class continues. I really appreciated when many of you helped me out by filling out a questionnaire document I had posted here. We have refined our survey for another pass and this one is easier to fill out.

If you prepare meals for yourself at home, you'd be really helping me out if you took a moment to take my team's survey:

Here

Thanks!

one problem I've ran into already...the survey suggest that one eats only three meals a day.

I eat five smaller meals...so then how should I fill out that portion?

[Edit:] Unsure about the relevance of the question compared to the point of the survey, but okay.

I filled it out. There were some questions that I had to answer incorrectly because there wasn't an option that applied to me. For example, it asked how much I would pay for the product, and there was no option for 0, because I would not use the product.

It's a clever idea, but we never weigh any of the food we eat. The closest I come to caring is when a recipe calls for 2.5 lbs of chicken, I write it down, and when I'm at the store shopping for the chicken, I look at the weight printed on the package and get something close.

I've never seen a recipe with exact weights required, they all say something like, a chicken quarter, a flank steak, etc., with no weight specified.

I would guess this would be useful for people working at quiznos (they always weigh their meat).

Yeah smart idea, but my biggest problem with the product is that you'd still need a scales available to measure products like sugar or flour that wont really work on a flat surface.

You use scales to measure sugar???? What about a measuring cup?

Either use a bowl and tare the scale or have a bowl-like surface for the scale.

Measuring cups don't always give you the right amounts. For flour, especially, you end up with wildly different amounts depending on how much the flour is packed. The numbers diverge wildly the larger the product is granulated or cut.

That notwithstanding, this device is useless. Basically it's half a cutting board that can't be used for anything, and the most valuable thing in a kitchen is counter space. I use multiple smaller cutting boards when I cook. If I were to be interested in this product it would need to be half as wide and entirely cutting board, and then I would need to have a stroke so I'd no longer be able to visually or tactily estimate the volume or weight of whatever it is that I'm cutting.

I use a recipe once or twice, when first learning a meal.. From then on out its just eyeballing and messing around. And so I end up with quesadillas with cheese, black beans, salsa, and dark chocolate. >_>

I was under the impression that the scale part could be used as a cutting board as well?

That impression is correct.



The device would have some practical applications for restaurants/delis, but they usually use their whole counter as a cutting surface, plus we are only allowed to target our product to individuals, not businesses.

Thanks for the feedback so far, though.

Surveyed.

I just question how the scale will stay calibrated with constant use. Pressure release pressure release pressure release repeated because of cutting on the one side... How will it differentiate between which side you're using 100% of the time? I would assume that the left side is completely solid, but the surface would still flex on the scale's side.

Not with a piezeoelectric scale.

Pies are delicious and electricity is great, but we're talking about scales.