I jumped straight into features and the interviewer just kind of waited.
Start by clarifying the scope of 'food restrictions' and the target user segment, then choose a specific user group to design for. Follow a structured product design process: define the problem, brainstorm solutions, prioritize features, and outline success metrics. Emphasize how the product leverages Google's strengths (e.g., AI, search, maps) to solve user needs.
Pro tip: Anchor your design in a real user journey—show how the product fits into moments like grocery shopping or dining out—and tie success metrics to both user value and business impact, such as increased engagement or ad revenue.
Ask clarifying questions to understand the types of food restrictions (allergies, intolerances, religious, ethical) and the target users (e.g., consumers, restaurants). Choose a specific segment to focus on, such as individuals with severe allergies.
Identify the core pain points for the chosen segment, such as difficulty finding safe foods, lack of transparency in ingredients, or social challenges when dining out. Frame the problem as a user need statement.
Generate a range of product ideas that address the problem, leveraging Google's capabilities like AI, search, maps, and voice assistant. Consider mobile app, integration with existing Google products, or a standalone service.
Select the most promising idea based on impact and feasibility. Outline key features, user flow, and how it solves the problem. Consider MVP and future iterations.
Propose metrics to measure success, such as user adoption, retention, reduction in adverse events, or user satisfaction. Tie metrics to both user and business goals.
AI-generated suggestions, not part of the candidate's original notes. May be inaccurate — verify before relying on them.