Grab a bite!
Several food trucks or kiosks providing a quick and variated lunch possibilities.
1/5

Solution

Usually in an office environment, food provision is in the hands of a single food company. This means often that there is little variation and choice for the office workers. Furthermore it is difficult to guarantee freshness of the products, since the kitchen staff has to produce very big quantities every day in a very short amount of time. Instead of one big canteen where everyone eats the same food, it would be nice to have a more flexible solution, with smaller multiple kitchens. These kitchens could be supported by Food Trucks. Food trucks are gaining more and more popularity because of their quick service and low prices. There is also more and more innovation in food trucks, coming up with environmentally friendly dishes and new food idea's. By gathering a selection of trucks on the campus in addition to the campus kitchen, it can be like a food festival, discovering new tastes and idea's every lunch.

Which target group is your concept for?

The knowledge workers are looking for a quick lunch. They want to make their own choice of what to eat and are aware of health, sustainability and technology.

How does digitization & connectivity create a unique eating experience?

There is a digital platform where employees can see on forehand which companies are there today and what lunches they have. Each food vendor has the possibility to introduce themselves shortly online. It also has to give information on what products it uses in the dishes and about nutritional information.

What other amazing features does your concept offer?

The changing the menu keeps people engaged and interested. The flexibility of such a system allows for a large variation in lunch possibilities. The different food can provide interesting conversation material and ice-breakers. Digital technology and social media provides information, connects and brings employees together.

What is the core idea behind your campus food experience?

The employees can discover new food innovations, technologies, startups and tastes. Small vendors get a chance to start developing themselves. New food innovators are given a platform to bring their products to the attention.