DeliYo @ Space Werkcafé

DeliYo @ Space Werkcafé is located in Groningen, on the Zernike Campus in Nieuw-Noord. The public address is Blauwborgje 31, in the ICE Building, on the third floor. The venue is known as Space Werkcafé and is operated by DeliYo. This setup combines hospitality with a work environment for campus users and external visitors.

DeliYo’s operation began in March 2024, when Space Werkcafé received a new operator. Yolanda van der Kroft is publicly listed as the owner and manager of DeliYo. She also serves as the administrator of Space Werkcafé. Her entrepreneurial journey began in 2019. About six months later, she opened DeliYo at Van DoorenVeste. In 2021, a second location followed in the Wiebenga complex. That location later closed as a counter site.

At Space Werkcafé, Van der Kroft collaborates with Andries Kuipers. He is publicly listed as the manager and administrator of the meeting rooms, which are referred to as “Spaces.” In addition, he handles back-office tasks, financial reporting, visual identity, promotional materials, the website, social media, and the management of the meeting rooms.

The concept revolves around a work café with a meeting function. The venue is used for lunch, meetings, flexible working, and informal gatherings. Work lunches, workshops, events, and lectures are also mentioned. As a result, the café not only serves a hospitality function but also plays a role as a meeting place on the campus.

Tiktak is mentioned in the available materials as a local partner and supplier. The roaster information lists Tiktak Koffie as the roaster. Campus Groningen describes that DeliYo serves locally roasted coffee. Further details about origin countries, farms, processing methods, or certifications of the coffee are not publicly documented in the reviewed materials.

The menu lists several coffee drinks. These include coffee, espresso, doppio, cappuccino, flat white, and latte macchiato. Also on the menu are latte caramel, Dirty Chai, DeliYo Koffie Special, and DeliYo Ice Coffee. The iced coffee is described as a drink with a double espresso, Monin caramel syrup or another syrup flavor, ice cubes, and milk. Whipped cream can be added.

The menu charges surcharges for oat milk, coffee syrup, and whipped cream. Space Werkcafé also mentions a coffee subscription for fresh coffee or another hot drink from a machine. Manual brewing methods such as pour-over, Aeropress, batch brew, or cold brew are not publicly documented in the reviewed sources.

Space Werkcafé is accessible to tenants and employees in the ICE building. External interested parties are also mentioned as users. The venue thus targets a mixed group of campus staff, students, visitors, and organizations. The work café supports both short visits and scheduled use of spaces.

The available information mentions various formats for gatherings. Examples include lectures, high tea, book presentations, seminars, workshops, co-working days, and product launches. Registered users can book and manage meeting rooms online. Occasional rental of meeting rooms is handled through the administrator.

The campus role is also evident in the listed relationships with companies and institutions on the campus, including Hanze. In the coverage of the transition to DeliYo, Van der Kroft's role was linked to building connections and engaging with the campus community. This description places the café within a broader network of education, work, and social interaction.

Beyond food and beverage and meetings, Space Werkcafé has also been used as an exhibition space. Artist Bea van Wijk documented a collaboration in 2024 with Space Werkcafé Groningen and Emilia Bolier. Works by both artists were displayed in the café and in the meeting rooms starting in April 2024.

The location also appears in public campus information regarding food and meetings on the Zernike Campus. The change in operators in April 2024 was also described in regional business news. No public recognition through awards or rankings was found in the researched material.

Space Werkcafé states that sandwiches, salads, soups, pastries, and other products are sourced locally and partially prepared in the work café. The website also expresses a preference for organic, sustainable, and locally produced products. This choice is linked to supporting local entrepreneurs and shorter supply chains.

Local partners mentioned include Bakkerij Jager, Oudebosch Fruit, Luuks Brood, and Tiktak. Campus Groningen also mentions fresh, locally sourced sandwiches, salads, soups, and pastries. For food preparation and offerings, Space Werkcafé refers to HACCP and legal guidelines.

Public information regarding coffee remains more limited. While there is mention of locally roasted coffee, there is no mention of specific farm-level sourcing or origin profiles. Furthermore, no concrete measures regarding waste reduction have been publicly documented in the researched material. For readers in the specialty coffee sector, this distinction is relevant: the available information speaks primarily to local collaboration and less to coffee traceability.