Designing a Workplace Meal Product for a B2B Food Delivery Startup

You are a product manager at a startup whose business is delivering food to companies rather than to individual consumers. What would you design? ```hint Payer, orderer and eater At a company, the person who signs the contract, the person who places orders and the person who eats are often different people. Choose whose problem comes first. ``` ### Clarifying Questions - Is the startup's service daily meals for employees at the office, catering for meetings and events, or meal benefits for remote and hybrid staff, or should I pick one? - What stage is the startup at: do we already have paying companies and a working delivery operation, or is this the first product? - Are our customers mostly small companies or large enterprises with procurement and finance teams? - Do we cook and deliver ourselves, or partner with restaurants and existing courier fleets? ### What a Strong Answer Covers - A clear split of the stakeholders (the paying company, the office or HR administrator, the employees who eat, restaurant partners) and a reasoned choice of whom to design for first - Pain points specific to workplace food, such as unpredictable office attendance, varied dietary needs, budget control and invoicing - A prioritized product concept with a concrete first version, and why other ideas wait - Success metrics for both the paying company (retention, cost per meal, adoption) and employees (participation, satisfaction), with operational guardrails - Risks such as thin delivery margins, reliability within a fixed lunch window, and food safety and allergens ### Follow-up Questions - How would you price the product, and who at the customer company decides whether to renew? - When office attendance changes from day to day, how does your design avoid paying for meals nobody eats? - How would you compete with consumer delivery apps that also sell business accounts?