Private university
Student meal participation up 34% in two semesters
Rebuilding a 3,000-student campus dining offer around real student insight, allergen safety and a refreshed service model.
- Location
- Lagos, Nigeria
- Duration
- 2 semesters
- Sector
- Education
- Increase in meal participation
- 34%Increase in meal participation
- Average peak queue time, down from 24
- 9 minAverage peak queue time, down from 24
- Dishes with published allergen data
- 100%Dishes with published allergen data
- Campus staff trained and certified
- 42Campus staff trained and certified
Context
A private university with 3,000 resident students was seeing falling hall participation, with students increasingly buying food off campus.
The challenge
The existing menu had not changed in years, allergen information was inconsistent, and peak-hour queues at the single service point were pushing students away.
What we did
The plan, step by step.
No template. Every line below was written for this site, this headcount and this shift pattern.
- 01
Student insight programme — surveys and tasting panels feeding a rotating four-week menu.
- 02
Multi-counter service redesign with a grab-and-go stream to break peak-hour queues.
- 03
Full allergen matrix published per dish, with dedicated preparation areas for high-risk allergens.
- 04
Food safety and customer service training for the retained campus catering team.
Results
What changed on the ground.
Measured against the client's own baseline, reviewed at monthly contract meetings.
Same result, your site
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