Student food for all the senses
Food impacts all the senses. What you see. What you hear. What you smell. The smile of the chef. The touch of a clean plate and the taste of good food. When students enter one of our restaurants or cafés we want them to feel proud of it.
Food is fuel. It provides the energy, vitamins, minerals, salts and other elements needed for health and well-being. Food impacts focus. What students eat during the day, through breakfast, lunch, snacks and dinner, impacts their concentration and academic performance.
Food is more than fuel
Vegetarianism is more mainstream among the young and veganism is raising the profile of vegetable proteins throughout the industry. Animal welfare, source of origin, organics and overall ecological sustainability are other important trends prevalent among students. These demands need to be respected and met.
Young people drive innovation in dietary preferences.
Food waste is the kind of topic that students understand. They realise they can make a difference and it's also a question universities can help with in terms of education and campaigns.
Food is often shared, a social experience, so the setting is important. Students want long opening hours in a choice of dining environments, from somewhere with a pulse to a table where you can hold a conversation with a group of friends.
If you get food wrong you're going to hear about it. The age of the old university canteen is gone, together with its queue, limited choice and slightly peculiar vegetables. As we're becoming a society of foodies, sourcing food has probably never been this much fun.
Value and freedom to choose
Young people are used to having and exercising choice. This is a highly competitive segment where high demands and limited budgets collide. There are always pot noodles.
Good food costs more but does it have to have to cost as much as you think?
Budget and cost targets naturally need to be met together with your volume and satisfaction measurements. This process can be supported by an innovative supplier leveraging economies of scale.
What we say is what we do
By listening to your needs we should be able to serve good food and a variety of menu options to meet nutritional demands, dietary trends and taste expectations.
There's a lot happening in this field, which makes keeping up with the latest student food trends a challenge. It also represents an opportunity and potential competitive edge for your college or university.
What do you want to focus on? If you take care of the learning process, we'll look after the food.