Zomato Product Sense: Helping Health-Minded Customers Find Better Dishes

You are a product manager at Zomato. Design a new feature that makes it easier for users to choose healthier options when they decide what and where to eat. Walk the interviewer through your design process: the goal you set, the users you focus on and their problems, the solutions you consider and which one you would build first, and how you would know the feature is working. ```hint Pin down "healthier" for someone specific Healthier means something different to a person counting calories, a gym-goer chasing protein, someone managing diabetes and a parent ordering for children. Pick the segment first, then ask what Zomato would need to know about a dish to help that person, and where that information would come from. ``` ### Clarifying Questions - Does "dining" cover delivery orders, eating out at restaurants, or both, and should the first version focus on one of them? - Is the aim to attract health-conscious people who rarely use Zomato today, to get existing customers to order more often, or something else, and is a revenue impact expected? - Which cities should the first version launch in, and is there a time or team constraint? - Can Zomato require restaurants to provide ingredient and nutrition details, or must the feature work with the menus restaurants already publish? ### What a Strong Answer Covers - A goal for Zomato and a working definition of "healthier" tied to a clearly chosen user segment - Pain points across the ordering decision: finding suitable dishes, trusting the health claims, and still getting food the user enjoys - Solutions ranked by impact and effort, with an honest plan for getting reliable dish-level data from restaurants - A north-star metric with input metrics and guardrails on order volume, restaurant partners and label accuracy - Risks specific to health claims on food: wrong labels, allergy safety, regulation, and nudges that feel preachy or shaming ### Follow-up Questions - An audit finds that the calorie estimate for one of the most-ordered dishes in a city is badly wrong. How do you detect such errors and what do you change? - Restaurants known for indulgent food complain that the feature is costing them orders. How do you respond? - How would your design change if the first version had to serve people eating out rather than ordering delivery?