Main function of a cheeseburger is to quickly still hunger.
So, how our product perform in comparison with competitors (or with previous versions of our cheeseburgers - f.e. we are testing a new recipe, or cheese from other supplier)?
Lets choose our cheeseburger's KPIs:
Cost efficiency - what is the cost of our burger vs McDonalds vs Burger King per one cheeseburger? Per weight of whole product? Per weight of meat and cheese?
How many calories do we have in our product in comparison with competitors cheeseburgers?
How many cheeseburgers do we need to still hunger (our one vs MD vs BK)?
How quick can the cheeseburger be delivered to customer after order is done? What is the maximal quantity of cheeseburgers we can deliver during an hour? - For last two KPIs we think that our technological process of cooking is included in concept of cheeseburger as a product. Actually these KPIs are KPIs of the process, not of a ready cheeseburger.