Students of the Avans Hogeschool, De Haagse Hogeschool, Hogeschool Leiden, Hogeschool van Amsterdam, Hanzehogeschool and NHTV have given a score for Eurest, the caterer at these universities. The caterer received an average score of 3.85 on a scale of 1 to 5, which is an improvement over last year, and a tenth of a point better than the national average. This was the outcome of the National Student Survey 2016.
In the evaluation by students from various universities and universities of applied sciences where Eurest provides the catering, an upward trend is evident compared to previous years. Last year the average was 3.76.
Students at the Haagse Hogeschool and Avans Hogeschool in particular have become more positive about Eurest in the past few years. For instance, students in The Hague gave the caterer a score of 3.78 in 2014 and 3.84 in 2015. This year the catering was awarded a score of 3.91. At Avans Hogeschool, the rise is even bigger, with a score of 3.59 in 2014 and 3.78 in 2015. In 2016, the caterer was awarded a score of 3.83 by the students at this university of applied sciences.
The students at Hogeschool Leiden are the most positive. Students there gave the caterer a score of 3.98, while this figure was 3.91 in 2014 and 3.94 in 2015. Students at NHTV are also enthusiastic, as Eurest was awarded a score of 3.5 last year and 3.9 this year. The most critical students were those from Amsterdam, where the catering was judged to have a score of 3.73.
Avans Hogeschool 3.83
Hogeschool Leiden 3.98
Haagse Hogeschool 3.91
Responding to students’ wishes and needs
Maarten Willemsen, manager of Operations Leisure & Campus Services at Eurest, is proud that the caterer received a better score this year again from the students. Willemsen: ‘We regularly talk to the students to find out their wishes and needs. It is important to have as much contact as possible with students so we can know what their real needs are in terms of catering. For this, we use Co-Creation, which means that we hold discussions with student associations and student councils along with open talks in the lecture halls. We feel it is important to listen and then to actually do something with the students’ input.’
‘Besides regularly changing our assortment, we also include new products which are being sold for the first time by us. We also adjust our prices for the students. For instance, there are always budget options as well as more luxurious products. Finally, we try to introduce fun in our restaurants, with nice promotions or competitions. These elements ensure that we get more visitors, which leads to more revenue,’ says Willemsen.