cases


Nestlé
The customer has built a new building for over 1000 employees. The building is equipped with 215 meeting rooms, quiet workspaces and work boxes. These are spread over two buildings with 6 floors each.

For orientation in the building, the thingdust solution was installed right at the opening. With the web-based dashboard, employees can find free places, e.g. with a smartphone. The measured data of the sensors are stored and are available for various evaluations. For example, it is possible to check whether the booked meeting rooms are actually being used. Ineffectively used spaces can be identified. The live data is also fed into the campus app via the API.

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Sodexo
The customer has, distributed over several floors, meeting rooms with different numbers of seats. This varies from one to twelve seats. The customer had the feeling that they were not really well utilized.

The thingdust sensors were installed under the tables or on the ceiling to measure the occupancy. These fairs either the whole room or individual places. A monthly evaluation provides information on the actual use of the rooms.

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ZHB
The ZHB Luzern has a large number of learning places. These are all visible on an existing system, which also allows to display the books on the individual shelves. In order not to have to offer the students a new platform with an additional login, a solution was sought with integration into the existing system.

Therefore, the live occupancy data from the thingdust sensors were directly integrated into the system. For this the existing thingdust API was used (available as websocket or REST).

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Uni Basel
The University of Basel has a canteen spread over three floors. The food is served in the basement and if there is no more room you have to change the floor. In between are two doors and a staircase. That the students in the middle floor do not enter in vain needs a solution. In the same step it should also be possible to evaluate how the tables are used.

The University of Basel has a canteen spread over three floors. The food is served in the basement and if there is no more room you have to change the floor. In between are two doors and a staircase. That the students in the middle floor do not enter in vain needs a solution. In the same step it should also be possible to evaluate how the tables are used.

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clients