NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

Architectural Design 1

A Case Study on Existing

Outdoor Coffee
Kiosks

Submitted by:

Richelle Legaria Anore

Submitted To:

Ar. Kennette Ann S. Ditablan

 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

Introduction

This has been argued that coffee is one of the most widely consumed drinks in the
world, especially for the students. Other than water, some say it is the most extensively
consumed liquid worldwide However, coffee is more than just a drink. It is braided into our
lives like a memory, an expectation, and a lifetime of comforting moments of simple pleasure.
Coffee's popularity as a beverage is surely due to its pleasant taste as well as the caffeine it
contains. Coffee drinkers learn to equate the richness and aroma of the beverage that contains
caffeine with its stimulating lift. Coffee proves to be an ideal beverage within the society. This
is based on its roles and functions in enhancing interactions and communications or
relationships within the society. It is ideal to have coffee shops that operate daily thus serving
the needs and preferences of the population in the context (Jakle, 2002). The social context
such as personal relationships, executive or friendly meeting, and reunions lead to increase in
the consumption of coffee. The main reason behind the social factor is the environment of
influence thus the ability to embrace the situation with the beverage consumption. It is also
evident that students take coffee for psychological reasons. This is to maintain mental
alertness thus highly level of focus on the issues of concern. Consumption of coffee is also
associated with class thus the act of economic reasons in the determination of coffee
consumption (Blazey, 2009).

Coffee is made from the seeds of a small red fruit, which can also be yellow, that grows on
plants that are in between shrub and tree size. The lengthy and intricate process required to
transform these seeds into a beverage may be the most difficult one involved in the production
of any significant beverage. In the act of consuming coffee, it is ideal to obtain effective and
efficient services thus ability to save time and energy. Adoption and implementation of drive-
thru services acts towards the automation of activities within the coffee shops (Balch, 2006).

A large-scale, international team effort is required for this labor-intensive process, which
begins with the coffee grower and continues through the picker, mill workers who carefully
remove the fruit and dry the beans, cleaners and graders, roasters, and, lastly, customers and
baristas who grind the beans and make the drink. Each act in the process might be executed
with reckless shoddiness or with passion and accuracy. A cup can be either exquisite and
distinctive or bland and unremarkable depending on the combined quality of all these creative
efforts.
 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

I. Happy Cup- Local Coffee Kiosk/Establishment

Background

In May 2017, HAPPY CUP was founded in Taytay, Rizal. In Khrizia Sta. Ana presented the
Gonzaga’s with the business proposal. The Gonzaga’s enthusiastically welcomed the idea
because they believed it would allow them to provide the public more than simply drinks—
rather, a tiny amount of hope. It also gives aspirational company owners hope to joyfully
pursue their aspirations by starting companies whose sole objective is to satisfy their clients.

HAPPY CUP, which had its initial location in Taytay Rizal, their hometown, now has 32 locations
and plans to open more in the upcoming years. They all think that happiness can be offered
in a cup through grace. Hence, the moniker HAPPY CUP. The company's basic mission is to
think that by running this business, we may have a positive influence and serve as a conduit
for blessings to others.

Company Profile

The commercial venture known as HAPPY CUP is the idea of the famous sisters Toni and Alex
Gonzaga, as well as the board of directors of the company, which consists of Crisanta, Carlito,
and Khrizia Sta. Ana. Affordable milk teas, frappes, and pearl coolers are just a few of the
beverage offerings that HAPPY CUP provides.

The HAPPY CUP company did not start out without difficulties, but these obstacles were
successfully surmounted with the coordinated and dedicated efforts of the management team
and the company's devoted workers. From about ten (10) workers when it first opened for
business, HAPPY CUP now employs sixty (60) people.

Mission:

• To happily serve the best take-out beverage in the Philippines.

• To inspire moments of happiness and optimism through our drinks.

Vision:

• Provide rewarding business opportunities for customers, suppliers, and distributors.

• To create value and make a difference to Filipino Entrepreneurs.
• For Happy Cup Phil to be the flagship of Milk Tea and Frappe Beverage in the
Philippines.
 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

Design

Pleasant and charming design. The place appeared light and airy because of its glass
windows, well-lit interior, and predominantly white furnishings. It was a beautiful to
photograph spot, complete with a scattering of adorable trinkets.

Unique Trait

Happy Cup offers a lot of benefits when it comes to business franchising, but
even without these benefits, the company offers more than just happy making drinks.
They prioritize lifespan and financial success.
 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

II. Bigbrew Milktea- Local Coffee Kiosk/ Establishment

Background

On January 18, 2021, BigBrew Main opened its first location in Maypajo, Caloocan City.

They can be found next to Puregold Maypajo and Mercury Drug Maypajo. Although they

make a lot of milk teas, coffees, and even snacks, a new product has recently reached

the market. They made milk tea, a beverage that may be considered a snack and a

beverage at the same time, to meet the demand. A tasty and pleasant iced tea with

tapioca balls at the bottom are called milk tea.

Company Profile

Big Brew Milktea Franchise in the Philippines is owned and operated by Rolando Garcia, who

serves as its CEO. The franchise fee for Big Brew is P300,000. Big Brew is a Filipino-founded

firm that was established in 2019 and provides snacks, coffee, and tea at reasonable prices.

Renowned for its assortment of toppings and tastes, Big Brew guarantees client happiness

with prompt, polite service, and a clean, friendly atmosphere. The business also starts social

responsibility initiatives.

Design

BigBrew is a café that sells inexpensive tea, coffee, and snacks. It is renowned for producing

high-quality goods that let consumers indulge in sweets without going over budget. BigBrew

has you prepared whether you want hot beverages or just want to grab a fast snack. Their
 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

interior design concept is wood and warm orange light, paired with their black face logo, which

exudes a wonderful sense of coziness and relaxation.

Unique Trait

BigBrew is a café that sells inexpensive tea, coffee, and snacks. It is renowned for producing

high-quality goods that let consumers indulge in sweets without going over budget.
 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

III. Starbucks- International Coffee Kiosk/Establishment

Background

It begins in 1971 along the famous Pike Place Market's cobblestone streets in Seattle.

Starbucks first set up shop here, selling freshly roasted coffee beans, tea, and spices from all

over the world for customers to take home. The timeless story "Moby-Dick," which evokes the

early coffee traders' maritime heritage, served as the inspiration for our name.

A young man called Howard Schultz would enter these doors ten years later and be enthralled

with Starbucks coffee from the moment he took a cup. Another finding would come down a

different cobblestone road when he joined the company in 1982. After visiting several coffee

shops in Milan in 1983, Howard was so moved by the country's warmth and artistic coffee

culture that he returned to Seattle with the idea of introducing it to Starbucks. In 1987, we

changed from brown to green aprons and started a new chapter in our coffeehouse history.

Company Profile

Their story started in 1971. At the time, we had a single store in Seattle's Pike Place Market

where we roasted and sold whole beans, ground coffee, tea, and spices. They now have the

honor of communicating daily with millions of consumers across more than 80 markets.

Mission

• With every cup, with every conservation, with every community- we nurture the

limitless possibilities of human connection.

 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

Design

Earthy and warm tones are used in most Starbucks' buildings. You get a sense of being

grounded in nature from the terracotta and cocoa brown tones. Additionally, there is the

recognizable Starbucks green that evokes a sense of freshness.

Unique Trait

By de-commoditizing the established coffee market, Starbucks, the biggest retailer of coffee

in the world, created a distinctive brand. It created a distinctive blend and image that drew in

aficionados who were drawn to luxury and enjoyed the exclusivity, ceremony, and status of

sipping coffee. Starbucks is different from other coffee shops in that they accept and welcome

challenging conversations that aim to improve everyone. They explore new concepts outside

of their comfort zones. Furthermore, in the face of difficulty, they act properly.
 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

IV- Gong Cha- International Tea Kiosk/Establishment

Background

In Kaohsiung, Taiwan, a tea firm called Gong Cha was established in 2006. A native of Hong

Kong who had spent five years living in Taiwan opened the company's first store in Hong Kong

in 2009. The company operated 46 stores in Hong Kong in 2012, most of which were found

in shopping malls and MTR stations. But there are now only five stores because of numerous

health and safety concerns. Gong Cha offers over fifty-seven distinct drink options, broken

down into seven categories: coffee, milk tea, brewed tea, house specials, Creative Mix, ice

smoothies, and Healthy Series. There are medium and big sizes available for these drinks. In

addition, Gong Cha offers tea sets and a variety of tea varieties in its stores, including

Darjeeling Spring Tea and Bi-Luo-Chun Green Tea.

Company Profile

Gong Cha, meaning "tribute tea for the emperor," was established in Kaohsiung, Taiwan, in

2006 and entered the bubble tea industry. Because of Gong Cha's success in Taiwan, we now

have outlets all over the world, and our consumers adore our superior tea, goods, and

services—fresh tea that is brewed all day long.

Design

NoChintz's brand concept brings to life the traditional colors, textures, and shapes of Asia,

honoring the Gong cha's heritage in every little detail. The interior's wooden cladding, which

draws inspiration from the tea field's structure, is striking. Custom stools that refer to

Taiwanese writing styles further enhance the sensation that this well-thought-out design
 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

has been thoughtfully made. At Gong cha, where the ideal Instagrammable nook meets a

bubble-adorned ceiling, subtlety blends with character to successfully convey the whimsical

nature of a brand that has managed to outperform its competitors in a cutthroat market.

Unique Trait

Their unwavering dedication to freshness sets them unique; they brew our teas every four

hours to provide the best flavor and freshness possible using real fruit purees. They even

provide tips for creating the perfect milk foam-Stache with their signature drink, milk foam

tea.
 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

Conclusion

In conclusion, I would want to concentrate on the insights I was able to obtain from

my research at the aforementioned kiosk and establishment.

Local and international companies differ from one another and have distinctive qualities,

however there can be no doubt that In the act of consuming coffee, it is ideal to obtain

effective and efficient services thus ability to save time and energy. Adoption and

implementation of drive-thru services acts towards the automation of activities within the

coffee shops (Balch, 2006). As a researcher, I observed that the majority of the

aforementioned stores were not designed with a drive-through. As the data indicates, the

majority of the aforementioned stores solely offer interior visiting to their customers.

Regarding the interior, it is noteworthy that out of the four shops that were mentioned, 75%

of 100 used wood in their interior design to create a warm and appealing atmosphere.

These days, each shop offers their best effort; and each one is an expert in its particular field.

Regarding the four coffee shops, it is also clear that they excel in the areas they serve.
 NATIONAL UNIVERSITY MANILA

COLLEGE OF ARCHITECTURE

Sampaloc Manila

References

Balch, P. A. (2006). Prescription for nutritional healing. New York: Avery.

Blazey, M. L. (2009). Insights to performance excellence: An inside look at the
2009-2010
Jakle, J. A., & Sculle, K. A. (2002). Fast food: Roadside restaurants in the
automobile age.
Happy Cup - Franchise, Business and Entrepreneur. (2018, March 26).
https://www.pinoy-entrepreneur.com/2018/03/26/happy-
cup/https://www.google.com/search?q=happy+cup+milk+tea+mother+ignacia&s
ca_esv=590391945&tbm=isch&sxsrf=AM9HkKkv1h5YLPogNoYxRLOmv6GY6sdLZQ:
1702447251163&source=lnms&sa=X&ved=2ahUKEwjx4Z2d3ouDAxVVBogKHXkSA
zcQ_AUoAXoECAQQAw&biw=1366&bih=643&dpr=1#imgrc=6yy3GXOby4nlJM&im
gdii=aZq-vfugr_KCdMBig Brew Franchise Alternative - Hills & Valleys Cafe. (n.d.).
Hillsandvalleys.ph.Starbucks. (2023). Our Company. Starbucks Coffee Company;
Starbucks Coffee Company. https://www.starbucks.com/about-us/Gong Cha.
(2023, November 18). Wikipedia.
https://en.wikipedia.org/wiki/Gong_Cha#:~:text=%22Tribute%20tea%22.-