The sandwich process can’t use the end pieces of bread. How to reuse the end pieces of the bread in a efficient way and what could be a food product in which a significant amount of left-over bead could be used?
Development of a new commercially interesting and sustainable salty product. A savory pastry for coffee shops and the shop’s baking point, which aims to respond to changed trends and consumer desires and needs.
How to make the hybrid work to work? – Using experience design to create holistic consumer & employee experience. A typical lunch hour has changed. Prediction of customer flow is even harder. This causes for example food waste, and difficulties in the prediction of needed staff.