Donatos is an independent, premium pizza chain based in Columbus, Ohio. Research question1. Is the low-carb diet a fad or trend?2. Should I Donato respond?Research factors/variablesProduct messagei. time ii. reputationiii. competition iv. People's eating habits. Hypothesis Customers who want to eat low-carb pizza at Donato's can do so without having to change their pizza preferences. Recipients Donato consumers aware of their carbohydrate intake. Question 1: Research design used by Donato for the development of new products. The research study was conducted to evaluate the introduction of Donato's low-carb pizza and to understand how the company interrupted the normal product development research process to take advantage of the current trend. The research was carried out in response to the realization that there was a lot of crust residue after the company meeting where pizza was served as the main refreshment. Management initially thought there was something wrong with the crust, but after some evaluation they realized that employees were avoiding the carbohydrates found in the grain-based base of the pizza. The research involved1. studying the Yankelovich Monitor and NPD2 food trends. Email comments from customers via the website3. Monthly WASSUP meetings: through these meetings, employees deepen their knowledge of an element of the population's culture and explain its effect on Donatos. Research-based product development process1. Exploration Phase: Involved the study of several consumer consumption trends by the external Valen Group, which said that 28% of all Americans were watching their carbohydrate intake. Also the Atkins South Beach Diet...... middle of paper ......Thin crust () Thicker crust () No pasta ()………………………………………… … …………………..………………................................. ................................................ ……… …………….13. What are the reasons for the choice made above?Price ()Carbohydrate level ()For fun ()14. If your choice is Without Dough, comment on the uniqueness of this pizza…………………….………. …………………….15. Evaluate the No Impasta in terms of value for money Good () Reasonable () Bad ()………………….. ………………………………………………………… ……………16. What improvements would you like to see in No Knead pizza…………………………………… ………………..……………..………… ……………………… ……………………………………………17. Do you want more information on how our pizza is prepared or on the ingredients? Yes () No ()………………………………………………………………………………………………………………………………………………………………………………………………………………………………18.