showcase

In Module 4 she ate through 4 strawberries, but she was still
hungry.
Advisory report Module culinary creators
With Covid going away more and more we could use more of our creative flow into our products,
because operational design challenges are legally more feasible. Of course we still needed to take
corona into consideration, since it is still uncertain if corona is really over. At the moment we are in a
changing environment. That is why we wanted to explore food truck catering with the challenge:
‘Design a catering concept for the canteen/ food court.’ In the end we made a product of an ice cream/
sorbet- bowl truck. For this, we decided to broaden the practical lessons of students by creating a subcatering
department. We basically designed a corporate social responsibility performance of a
hospitality business.
We calculated the food costs and selling price, then compared it to the budget we would need to
spend. I used revenue management to see if the product was feasible or not. In the end I calculated
we could earn our investment back within one year.
In the project I was mainly responsible for the problem definition, legal aspects and the feasibility. I
chose the piece of the legal aspects, because I had not done it before and every module I always tried
to do something else. For the food truck catering the main thing I needed to think about were the
permits the truck would need. After doing a bit of literature research I contacted the city hall through
phone and mail contact to confirm that I had the right permits in the report. It was the fact that,
because I found out we did not need to pay for a terrace permit if it was on our own ground, we
thought we could also add a terrace to the truck project.
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