Problems
There are several problems in the current cafeteria that affect students on a daily basis.
The food assortment is very limited. The menu is small and rarely changes, so students often have to choose from the same basic meals every day. This lack of variety makes the cafeteria less attractive, even though the prices are low.
Another issue is that most meals are chosen based on price and speed rather than balance or quality. Students who want lighter or more balanced food options have almost no choice.
Long lines appear during the main break because the cafeteria space is small and many students come at the same time. As a result, students often buy the fastest available option or skip eating altogether.
There are also very few affordable alternatives close to campus. Going to another place usually takes too much time, especially during short breaks or bad weather. Because of this, students are forced to rely on the cafeteria even when it does not fully meet their needs.
Proposed Solution
The proposed solution focuses on improving the cafeteria without changing its low-price model. The main idea is to slightly expand the assortment and make the food offer more balanced, while keeping preparation simple and costs under control.
This can be done by adding a small number of new items, such as light meals, simple salads, or basic hot dishes that rotate during the week. Introducing ready-to-eat or “grab-and-go” meal options would help students who do not have enough time to wait in line.
Another important part of the solution is improving service speed during peak hours. Better queue organization or a separate shelf for ready meals would reduce waiting times and make the cafeteria more comfortable to use.
Overall, the solution aims to increase variety, improve food quality, and make the service faster, while keeping prices affordable for students.
Business Goals
The main business goal of this project is to improve the overall cafeteria experience while maintaining low costs and operational simplicity. By offering a slightly wider and more balanced menu, the cafeteria can better meet student needs and increase satisfaction.
Another goal is to reduce complaints and improve efficiency during busy periods. Faster service and clearer food choices can help avoid long queues and reduce pressure on cafeteria staff.
In the long term, improving the cafeteria also supports the university’s image by showing care for student well-being. The project aims to make the cafeteria more attractive and reliable without requiring major investments or a complete change of the existing system.