Roadmap for Achieving Goals
Stage 1 (0–3 months): Assessment and Planning
At this stage, the current cafeteria menu, pricing, and service process are analyzed. Student feedback is collected through short surveys to understand preferences and main pain points. A baseline is defined for key indicators such as waiting time, menu variety, and customer satisfaction. Simple operational changes are planned without increasing overall costs.
Stage 2 (3–9 months): Implementation of Improvements
During this phase, small but practical improvements are introduced. The menu is expanded with a limited number of new, balanced meal options, while maintaining affordable prices. “Grab-and-go” meals or ready-made options are added to reduce waiting time during peak hours. Service flow is adjusted to improve speed and reduce congestion.
Stage 3 (9–18 months): Optimization and Stabilization
The final stage focuses on evaluating results and making adjustments based on real usage data. Less popular items are replaced, and successful meals remain on the menu. Processes are optimized to ensure stable quality and predictable service. Regular feedback collection helps maintain long-term improvement without major operational changes.
Key Performance Indicators (KPI)
To track progress and measure success, the following KPIs are defined:
- At least 20–30% of the daily menu consists of balanced or lighter meal options
- Average waiting time during the main break reduced by 15–20%
- Increase in cafeteria usage during lunch hours compared to baseline
- Reduction in student complaints related to food variety and service speed
- Positive satisfaction score in student feedback surveys
Analytical Insights
Initial analysis suggests that even small changes in menu structure and service organization can significantly improve student satisfaction. Expanding the assortment in a controlled way reduces decision stress and encourages students to eat on campus.
Data from feedback surveys and basic sales tracking can help identify which meals perform best and which should be replaced. Over time, this approach allows the cafeteria to improve efficiency, maintain low prices, and offer food that better fits student needs without requiring large investments or complex systems.