NA EUN CHOI[now-in · cho-ee]

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How can we design a workflow which allows for more ergonomic and efficient drink-making at Starbucks?

Disclaimer: 
*This is not a sponsored project and not officially affiliated with Starbucks Coffee Company, all logos/images used for nominative, non-commercial, and demonstration purposes only as student work
Product Innovation, 3D Modeling (SolidWorks), Keyshot Render & Animation, Design Research, CMF 

Course: Product Design 4
Time frame: 14 Weeks (05.2024)
Professor: Joseph Choi

BRAND RESEARCH
STARBUCKS
Starbucks pioneered coffee culture in America and has become a cultural marker of the working class.  Starbucks has over 32,000+ stores and brings in 9.3 Billion in revenue (2023)
Image Source: Starbucks.com
Image Source: Starbucks.com

PARTNERS

(employees)

Starbucks partners have been facing various issues in their working conditions



IN-STORE OBSERVATIONS & PAIN POINTS




At Starbucks 80,000+ drink combinations 
   = a lot of syrup pumping
         Repetitive motion injuries



RESEARCH TAKEAWAYS:


How can we design a workflow that allows for more ergonomic and efficient drink-making at Starbucks?




CONCEPT IDEATION 
& PROTYPING              >

FORM 
DEVELOPMENT            >

CAD 
MODELING

EARLY ITERATIONS & MOCK-UPS          

FINAL DESIGN






FUNCTION

A STEP BY STEP
The syrup will automatically dispense when the QR code is processed 
Partners can also manually dispense syrups via the touchscreen


CMF, TREND RESEARCH & INSIGHTS






BASE MODEL CMF



🎯 
CMF SUSTAINABILITY GOALS  


ORTHOGRAPHICS


INTERNAL MECHANISMS, ORTHOGRAPHICS & 3D PRINTED MOCK UP (1/5 SCALE)

SOAVI

meaning gentle in Italian
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