Problems
There are several problems with the current cafeteria situation that affect students every day:
- Most of the food is unhealthy.
- The menu is full of heavy, oily meals, and there are almost no light or fresh options.
- Very limited variety. The same types of food are offered almost every day, so students don’t really have a choice.
- Long lines during the main break. The cafeteria is small, and many students simply don’t have enough time to wait and eat.
- Not enough healthy alternatives close to campus. Going somewhere else takes too long, especially in bad weather.
- Food quality drops by the afternoon. Since most meals are prepared early in the morning, they don’t stay fresh later in the day.
3. Proposed Solution
The main idea is to improve the cafeteria by making the food healthier and giving students more choice. The goal isn’t to completely change everything, but to add normal, balanced options that students can actually eat during the day. Even small updates like offering light meals, simple salads, or “grab-and-go” boxes would already make a big difference.
Another part of the solution is to make the service faster, especially during the long break. A quicker line or a shelf with ready meals would help students who don’t have time to wait. Overall, the solution focuses on better quality, healthier choices, and a more comfortable experience for everyone who uses the cafeteria.
4. Business Goals
The main business goal of this project is to improve the overall cafeteria experience for students while keeping it realistic and affordable for the university. By adding healthier meals and making the service faster, the cafeteria can attract more students and reduce the number of complaints.
Another important goal is to make the food offer more stable and predictable, so the university doesn’t have to deal with constant issues like long lines or students leaving campus to eat elsewhere. Better food options also help the university’s image, showing that it cares about student well-being.
In general, the idea is to make the cafeteria more efficient, more appealing, and more balanced, without requiring a complete overhaul or huge investments.