Sample Case Interview Question
Question Background
Food truck dining is a phenomenon that has been catching on in several cities around the US, including San
Francisco. Your client is hoping to start a food truck called The Meringue Man, operating in various
locations around the Bay Area each week. Berkeley Consulting has been tasked with optimizing
profitability for this client.
Quantitative Assessment
Market Sizing
To begin, The Meringue Man would like to get an idea of how much revenue a typical dessert food truck
would generate in an average week. Please provide a value for estimated revenue.
Possible Approaches / Distinctions:
• Week vs. Weekend
• Rotating Locations
• Prices
• Multiple Products
• Seasonal Adjustments
• Lunch vs. Dinner
Abstraction Test
Would you say that the estimate provided in the previous part is too low or too high? What assumptions
would you change or factors did you not consider in approximating total revenue generated?
Sample Answers:
• Failed to account for any of the factors listed in “Possible Approaches / Distinctions” above
• Unrealistic assumptions
• Calculation errors
• Competition and market saturation
Graphical Analysis
View the accompanying graph document that shows dessert food truck revenues by location. Please point
out any trends you notice, and how you would suggest the client use the information provided.
Main Insights:
• Creme Brulee seems to make the most money, and Kuhsterd the least as shown in the graph
• SoMa and South Berkeley seem to make more money than Oakland and North Berkeley
o Maybe because there tends to be a younger crowd at those locations
