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Prior to the in-person interview I was asked to complete a challenge project as follows: Here are the challenge requirements: • Put together a menu plan for 2 weeks of lunches -- there will be 70 people at each meal. • Each meal should be under $13.00/head (after tax/delivery). • You will need to provide options for the following special dietary needs: 2 people gluten-free/dairy-free/nut-free, 10 vegetarians, 3 low carb. • We don’t like to repeat genres in the same week. For example, if we have deli sandwiches on Monday we won't have pita sandwiches on Wednesday. Provide the following information for each meal: • Restaurant name • Total cost of meal • Cost/person • Basic outline of menu (including details on food for those with special dietary needs) • Notes on potential challenges of working with this restaurant, if any Once you've finished planning, do a brief write-up of the following: • What resources did you use? • What challenges did you come across while making this menu plan? • Potential fixes for the next time you do this. How could the process be improved? • Did you find any resources that you thought were particularly helpful? How would you take advantage of these resources during your day-to-day at ThousandEyes?
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Office Manager

Interviewed at ThousandEyes

4.2★
May 6, 2016

Prior to the in-person interview I was asked to complete a challenge project as follows: Here are the challenge requirements: • Put together a menu plan for 2 weeks of lunches -- there will be 70 people at each meal. • Each meal should be under $13.00/head (after tax/delivery). • You will need to provide options for the following special dietary needs: 2 people gluten-free/dairy-free/nut-free, 10 vegetarians, 3 low carb. • We don’t like to repeat genres in the same week. For example, if we have deli sandwiches on Monday we won't have pita sandwiches on Wednesday. Provide the following information for each meal: • Restaurant name • Total cost of meal • Cost/person • Basic outline of menu (including details on food for those with special dietary needs) • Notes on potential challenges of working with this restaurant, if any Once you've finished planning, do a brief write-up of the following: • What resources did you use? • What challenges did you come across while making this menu plan? • Potential fixes for the next time you do this. How could the process be improved? • Did you find any resources that you thought were particularly helpful? How would you take advantage of these resources during your day-to-day at ThousandEyes?

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