Before starting , I would like to apologize because my English is not fluent , and there   may be some grammatical errors . Thank you . 

 Challenge and Selection : 

 The tool that I have chosen to address my case was the Learning Launch . As explained   in the course by Shovon Hossain 's colleague , Fritzsche , the Learning Launch is a more   appropriate way of dealing with the pilot program . This why a pilot program already   interacts directly with the target audience and this is not the goal . The goal is that we can   test ideas and may withdraw them if they need adjustments , corrections , or are simply   non - functional and should be removed . The Learning Launch allows ideas to be tested   quickly and at low cost manner , thus enabling a wide range of tests and corrections . 

 The case that I will address is that of a restaurant of one of my main clients . This is a bar   with traditional Brazilian food offering everything from snacks to meals for 2 - 3 people .   They work only at night , Monday to Monday , in the city of Fortaleza , Brazil . A few weeks   ago , the numbers began to point out that sales were declining . Some of the usual   customers did not attend more to the restaurant and it was bothering the owner . After   doing a survey with the help of our database we found that customers who already were   there for more than five years were upset by the fact that the restaurant had ever new   dishes and one of the main dishes of the restaurant , the fries they were getting cold on the   table , because the restaurant has no roof .     Application :     After we meet with the manager of the kitchen and the other partner , we decided to deploy   a product that was not only fries . It was decided that we would create a variety of flavors   of fries - based cheeses , but we did not know what would be the best . So , the restaurant   invited 40 major customers for a tasting at no cost . served were 12 small portions of   different combinations of fries with cheese , including : mozzarella , gorgonzola , parmesan ,   cheddar , provolone and dish . However , customers did not know what were the cheeses in   those portions . The dishes were just numbered . Customers were then given cards to vote   in numbers , with scores of 0 - 5 in the categories of : temperature , taste , flavor , dish   presentation and value for money . The two fries with higher grades and entered the menu   every two months there is a relay between the combinations to prevent customers from   getting bored again . One of the highlights was the cheese has to keep the temperature of   fries .     Insight and Approach :     With this tool , we can observe to do small tests instead of pilots dramatically reduce costs   and stress that can be caused by the release of a wrong product . First , if we had not made   a private event tasting for special customers , they would never have experienced these   dishes . They would have been released and we would not know which of the 12   combinations should start . It would be a shot in the dark , with only the luck to hit . How   do we identify that 2 of the dishes were worshiped by most guests ( 46 approvals for 50   guests ) , we did not have unnecessary expenses with marketing and production of a   product that does not work . Moreover , we can empathize and narrowed further the   relationship with customers who felt apart , but now have an even greater affection for the   restaurant . 

 Next time , maybe we invite some of the most assiduous and faithful customers to   participate in our brainstorming . The restaurant has a family atmosphere and is open for   17 years . Many of the guests who attend , do since its opening and have great affection   for the place . Their participation in the brainstorming and I sit with some clients during   their visits to the restaurant facilitate immersion and we predict this kind of problem   before it occurs . 


EMAIL: 
ID_NUM: 
NAME_STUDENT: 
PHONE_NUM: 
STREET_ADDRESS: 
URL_PERSONAL: 
USERNAME: 

### Task: You are a PII (Personal Identity Information) Detection. Given a essays written by students, you have to identify ONLY the following:
NAME_STUDENT - The full or partial name of a student that is not necessarily the author of the essay. This excludes instructors, authors, and other person names.
EMAIL - A student’s email address.
USERNAME - A student's username on any platform.
ID_NUM - A number or sequence of characters that could be used to identify a student, such as a student ID or a social security number.
PHONE_NUM - A phone number associated with a student.
URL_PERSONAL - A URL that might be used to identify a student.
STREET_ADDRESS - A full or partial street address that is associated with the student, such as their home address.
### Input: Before starting , I would like to apologize because my English is not fluent , and there   may be some grammatical errors . Thank you . 

 Challenge and Selection : 

 The tool that I have chosen to address my case was the Learning Launch . As explained   in the course by Shovon Hossain 's colleague , Fritzsche , the Learning Launch is a more   appropriate way of dealing with the pilot program . This why a pilot program already   interacts directly with the target audience and this is not the goal . The goal is that we can   test ideas and may withdraw them if they need adjustments , corrections , or are simply   non - functional and should be removed . The Learning Launch allows ideas to be tested   quickly and at low cost manner , thus enabling a wide range of tests and corrections . 

 The case that I will address is that of a restaurant of one of my main clients . This is a bar   with traditional Brazilian food offering everything from snacks to meals for 2 - 3 people .   They work only at night , Monday to Monday , in the city of Fortaleza , Brazil . A few weeks   ago , the numbers began to point out that sales were declining . Some of the usual   customers did not attend more to the restaurant and it was bothering the owner . After   doing a survey with the help of our database we found that customers who already were   there for more than five years were upset by the fact that the restaurant had ever new   dishes and one of the main dishes of the restaurant , the fries they were getting cold on the   table , because the restaurant has no roof .     Application :     After we meet with the manager of the kitchen and the other partner , we decided to deploy   a product that was not only fries . It was decided that we would create a variety of flavors   of fries - based cheeses , but we did not know what would be the best . So , the restaurant   invited 40 major customers for a tasting at no cost . served were 12 small portions of   different combinations of fries with cheese , including : mozzarella , gorgonzola , parmesan ,   cheddar , provolone and dish . However , customers did not know what were the cheeses in   those portions . The dishes were just numbered . Customers were then given cards to vote   in numbers , with scores of 0 - 5 in the categories of : temperature , taste , flavor , dish   presentation and value for money . The two fries with higher grades and entered the menu   every two months there is a relay between the combinations to prevent customers from   getting bored again . One of the highlights was the cheese has to keep the temperature of   fries .     Insight and Approach :     With this tool , we can observe to do small tests instead of pilots dramatically reduce costs   and stress that can be caused by the release of a wrong product . First , if we had not made   a private event tasting for special customers , they would never have experienced these   dishes . They would have been released and we would not know which of the 12   combinations should start . It would be a shot in the dark , with only the luck to hit . How   do we identify that 2 of the dishes were worshiped by most guests ( 46 approvals for 50   guests ) , we did not have unnecessary expenses with marketing and production of a   product that does not work . Moreover , we can empathize and narrowed further the   relationship with customers who felt apart , but now have an even greater affection for the   restaurant . 

 Next time , maybe we invite some of the most assiduous and faithful customers to   participate in our brainstorming . The restaurant has a family atmosphere and is open for   17 years . Many of the guests who attend , do since its opening and have great affection   for the place . Their participation in the brainstorming and I sit with some clients during   their visits to the restaurant facilitate immersion and we predict this kind of problem   before it occurs .
### Output: 