Product design question

How do you increase open table restaurant users base?

Practice this question out loud. An AI interviewer asks it, follows up like a real interviewer would, and scores your answer. Type or speak.

What this question tests

Tests two sided marketplace growth thinking: increasing users while ensuring restaurant supply and reservation reliability keep pace.

Define both sides: diners looking for available tables, and restaurants needing reliable, well matched reservation flow.
Identify the growth lever, likely diner acquisition through better discovery of restaurants matching their preferences and real time availability.
Propose interventions: personalized restaurant recommendations, and a loyalty or rewards program for frequent bookers.
Address the supply side constraint, since diner growth without enough participating restaurants leads to poor availability and churn.
Define success: net new active diners and booking completion rate, ensuring restaurant fill rate is not degraded.
Confirm with the interviewer whether growth means new markets or deeper penetration in existing cities.

Balances both sides explicitly, proposing diner growth tactics like personalized recommendations while ensuring restaurant supply and table availability keep pace.
Proposes a loyalty program rewarding frequent bookers with perks like priority reservations, increasing retention alongside new user acquisition.
Addresses restaurant onboarding as a prerequisite, since new diner growth in an area with few participating restaurants would just create poor availability and churn.
Sets a measurable goal, for example a stated increase in net new monthly active diners paired with a maintained or improved booking completion rate.

Focusing only on diner acquisition without ensuring enough restaurant supply exists to serve the increased demand.
Proposing generic marketing tactics without addressing what specifically makes diners choose OpenTable over calling a restaurant directly.

How would you prioritize which cities need more restaurant supply before pushing diner growth?
What would make a diner choose to book through OpenTable instead of calling the restaurant?