LKN transformed office
lunches with a rotating
street food offer

LKN developed a rotating street food concept for a single counter takeover, offering a diverse range of cuisines and flavours throughout the week. With a high volume of customers, the menu was streamlined for efficient service and smooth operations without compromising quality. The differentiated offerings quickly became a hit, generating buzz and driving significant sales growth. Over the first month, the team refined the menu by removing low sellers and expanding popular options. We also introduced healthier choices and a wider range of brands. Before the full rollout, we created a simplified, reduced menu and a value range to suit various operational styles.

We took a fresh approach to office dining by creating a rotating street food concept designed to reinvigorate lunchtime offerings and drive higher engagement from employees. The initial phase of the project was implemented at our partner’s headquarters as a test-and-learn strategy, where we rotated three popular concepts: Twisted, Hot Chick, and Koreatown, to assess customer preferences and operational efficiency.

The focus was on creating excitement through variety, ensuring that employees would be motivated to dine at the office more frequently instead of seeking options outside. LKN developed menus that were streamlined for fast service but offered enough variety to keep employees engaged throughout the week. The rotational nature of the street food offer meant that different cuisines were available each day, helping to build anticipation and encourage repeat visits.

As part of the iterative process, we gathered feedback and sales data from the initial phase to refine the menus. Low-selling items were removed, and the range of popular dishes was developed and expanded. To cater to health-conscious employees, more healthy options were added, offering a balance between indulgent and nutritious choices. We also increased the number of concepts available, ensuring that the office had a diverse range of cuisines and flavours throughout the workweek.

Training for kitchen staff was a key component of the rollout. We provided detailed instructions and support to ensure that the rotating concepts could be executed smoothly, even in a busy office environment. This ensured consistency in food quality and service, which was crucial to the success of the new dining offer.

The results were transformative— the rotating street food concept led to a 360% increase in sales and a 30% rise in average order value (AOV). Employees were excited by the variety and quality of the food, leading to deeper customer penetration and repeat business. The success at the HQ prompted a full rollout across the estate, with additional adjustments made to suit the different office environments and customer needs.

The combination of varied menus, efficient service, and high-quality street food offerings made the new lunchtime concept a standout success, driving engagement and increasing overall satisfaction among employees.