Evaluation of the Effectiveness of the Introduction of a New Product in a Small Business

Abstract

Abstract The article is devoted to the assessment of the feasibility and economic efficiency of the introduction of a new product in a small enterprise. According to the estimates of both consumers of goods and their manufacturers, the most important indicators affecting the volume of sales of products are: quality, price, product range. Expansion of the assortment is a significant indicator of the competitiveness of manufacturing enterprises in the market. The introduction of a new product into production requires preliminary marketing research and economic calculations to assess the expected demand for the introduced product, as well as potential revenue. It is necessary to calculate the total cost of the product, estimate the amount of revenue and profit from the introduction of a new product, and its profitability. It has been determined that at present there is a steady increase in consumer interest in semi-finished products made using turkey meat as the main raw material, with the addition of various plant components, in this regard, studies aimed at the development and economic justification of food recipes, including these types of raw materials, are relevant. The purpose of the study was to determine consumer opinion in order to assess the feasibility of introducing a new product into production–“Zrazy from turkey meat with mushrooms”, as well as to assess the economic efficiency of the developed recipe and technology.