Go Green Business Proposal

Sabrina Montanez

Co-Presenters: Mia Letchi, Yailyn Suarez, Ruoqian Wang, Ashley Gonzalez

College: College of Business and Public Management

Major: BS.ACCOUNTING

Faculty Research Mentor: Han, Min-Chung

Abstract:

Kean University students currently have access mainly to chain and quick-service eateries that prioritize convenience over health, customization, and price. These options often offer limited nutritious choices and minimal flexibility for personalization. This study aims to explore student preferences for healthy, affordable, and customizable on-campus dining experiences that also provide a welcoming atmosphere.This study used a quantitative survey methodology consisting of structured questions administered to Kean University students. The survey collected data on food preferences, pricing expectations, and purchasing frequency. Results indicate that students prefer healthier, customizable meal options offered at an affordable price. Additionally, findings show that students purchase food on campus an average of four days per week, demonstrating consistent demand.This research highlights a clear opportunity to develop a food concept that emphasizes nutrition, customization, and affordability within a university setting.Keyword:Food PreferenceFood AffordabilityRestaurant AmbianceHealthy Options