THE BROWN BEANS

A SUSTAINABLE DESIGN OF A PROPOSED COFFEE SHOP SUSTAINABILITY COMFORMTABILITY FUNCTIONALITY SAFE & SECURITY

PROBLEM DIAGNOSIS
An establishment serving coffee and hot beverages along with light snacks is referred to
as a coffee shop. In this way, the aim of the design in terms of spatial design is to identify
people's psychological needs and their corresponding behaviors, then incorporate
these in the design to fulfill their preferences and create satisfying experiences. And it is
necessary to consider that coffee shops need to provide their consumers with a unique
and welcoming atmosphere that expresses the brand's identity, and meets all of their
needs by providing a comfortable and functional environment. The primary objective of
the conceptual design of a coffee shop is to provide great service to meet the growing
demand for coffee. We are also living in a new normal where air pollution is an issue,
which means we need to design areas carefully so that our customers are protected
from the adverse effects of contaminated air. Hence, this proposed Coffee Shop intends
to provide the daily necessity for the many coffee drinkers in providing them with high-
quality coffee and pastries, as well as free books for their enjoyment.

DESIGN CONCEPT
In this design concept, the proposed structure serves as an area for customers to socialize in a
relaxing and comfortable environment where they can enjoy the best coffee in the area. This
design incorporates furniture that is designed to adapt to different spaces in order to maximize
space while maintaining functionality. The development of the coffee shop should
continuously take into account the surrounding environment, especially in cities with favorable
climates and natural environments. Also, It is designed in such a way that the user has an
opportunity to use the space according to their own preferences. The proposed coffee shop will
be located at the Bonifacio Global City on a 200 square meter property with profitable
commercial space.

DESIGN GOALS
To develop and implement an effective method for planning and allocating space
throughout the coffee shop
To create marketing strategies that build customer satisfaction and increase the sale of
highly profitable products, such as espresso drinks.
To provide education and train all employees in order to serve coffee in the best way
possible to attract and retain customers
To construct the building in an environmentally responsible manner while improving
indoor air quality and preserving energy efficiency in the coffee shop

DESIGN GOALS
To establish a well-known coffee shop in the local area and start generating income
within the first month of operation.
To provide an environment that is both healthy and safe, while facilitating easy access
to all dining spaces to all customers
To create a comfortable and visually appealing atmosphere, and to empower each
employee to achieve the maximum potential within a conducive working environment.
To develop a sustainable and functional design space while providing a cost-effective
structure that meets the client's needs, preferences, and perceptions.

DESIGN PHILOSOPHY
“Recognizing the need is the primary condition for design.”

An establishment serving coffee and hot beverages along with light snacks is referred to as a coffee shop. In this way, the aim of the design in terms of spatial design is to identify people's
psychological needs and their corresponding behaviors, then incorporate these in the design to fulfill their preferences and create satisfying experiences. And it is necessary to consider that
coffee shops need to provide their consumers with a unique and welcoming atmosphere that expresses the brand's identity, and meets all of their needs by providing a comfortable and
functional environment. The primary objective of the conceptual design of a coffee shop is to provide great service to meet the growing demand for coffee. We are also living in a new normal
where air pollution is an issue, which means we need to design areas carefully so that our customers are protected from the adverse effects of contaminated air. Hence, this proposed Coffee
Shop intends to provide the daily necessity for the many coffee drinkers in providing them with high-quality coffee and pastries, as well as free books for their enjoyment.
THE BROWN BEANS
Located in a Commercial Space within Bonifacio Global City, Taguig (2nd Floor)

SITE ANALYSIS

With the planned reforestation of its urban spaces, BGC

has developed into a world-class business and
residential center. Additional vegetation can be used in
the interior for climate control, environmental
VEGETATION engineering, and for aesthetic reasons.

The precipitation in this area is at its peak during the

months of June and lowest in January. Hence, it is
irrelevant that there are any bodies of water in the area.
HYDROLOGY

Heat and humidity are definitely prominent features of

the weather in this area and it shows the changeable
nature based on environmental factors
CLIMATE

SUN PATH DIAGRAM

During the course of our year, as the Earth rotates and revolves around the sun, the
position of the sun (and the length of daylight) seems to change significantly on both
a seasonal and an hourly basis. Understanding the sun path is crucial to creating
passive design spaces that conserve energy and protect the environment.

It is possible to determine quite a bit about how the sun will affect your site and
building throughout the year by looking at the sun paths diagram. Solar azimuth and
altitude can be determined from stereographic sun path diagrams. In order to design
an energy-efficient building, you have to understand the sun's path. Saving energy
through daylight can be accomplished by allowing daylight to flood a room during the
day. In some latitudes, a building's thermal mass can also be utilized to warm up the
building during the cold season, which requires the sun's radiation. Several ways can
be thought of to construct buildings based on how the sun crosses the region.

BEHAVIORAL ANALYSIS

ASSIGNED AREAS AND SPECIFIC ACTIVITIES REQUIREMENTS

Handle responsibilities such as creating business plans, arranging financing, hiring The office should function for collaborative
staff, reviewing sales, developing marketing strategies, overseeing daily activities, discussions between employees or guests
and identifying business opportunities. The reception area should serve as a
resource for questions from customers

OWNER
OFFICE DINING AREA RECEPTION

Take reasonable care for the health and safety of others. comply with any The kitchen should function for preparing
reasonable instructions, policies and procedure given by their employer, business or and cooking food
controller of the workplace. The service and preparation area should
function to serve meals

EMPLOYEES
KITCHEN PREPARATION SERVICE AREA

Purchasing an item or service from a company and helps companies generate The dining area should be ideal for
profits. Also, they let you know what unexpected disadvantages may exist. consuming meals, snacks, and dinners
The merchandising area should provide
customers with an outlet for sales
DINING AREA RESTROOM MERCHANDISE
CUSTOMERS
THE BROWN BEANS
A SUSTAINABLE DESIGN OF A PROPOSED COFFEE SHOP

ADJANCENY MATRIX DIAGRAM FUNCTIONAL ZONING DIAGRAM

Reception Primary Adjacency SOCIAL AREA ZONE

Dining Secondary Adjacency

Service Counter Undesired Adjacency COMMERCIAL AREA ZONE

Preparation Area
Merchandise Area WORKING AREA ZONE

Restroom
Kitchen HALLWAY AREA ZONE

Storage
Dishwashing Area PUBLIC AREA ZONE

Office Area
Employees' Lounge PRIVATE AREA ZONE
Primary Adjacency
Secondary Adjacency
SERVICE AREA ZONE
Undesired Adjacency

ISOMETRIC DIAGRAM PERSPECTIVE INTER - RELATIONSHP DIAGRAM

ENTRANCE

MERSANTILE
AREA
OFFICE RECEPTION
LOUNGE

KITCHEN

STORAGE
AREA
HALLWAY

T&B
SERVICE
AREA

DINING
THE BROWN BEANS
A SUSTAINABLE DESIGN OF A PROPOSED COFFEE SHOP

ARCHITECTURAL FLOOR PLAN

CROSS SECTIONS

LONGITUDINAL SECTIONS

CIRCULATORY DIAGRAM

CUSTOMER

EMPLOYEE

OWNER
 THE BROWN BEANS
A SUSTAINABLE DESIGN OF A PROPOSED COFFEE SHOP

SPACE PROGRAM WORKSHEET

 THE BROWN BEANS
A SUSTAINABLE DESIGN OF A PROPOSED COFFEE SHOP

INTERIOR PERSPECTIVES

INTERIOR PERSPECTIVES

INTERIOR PERSPECTIVES
 THE BROWN BEANS
A SUSTAINABLE DESIGN OF A PROPOSED COFFEE SHOP

INTERIOR PERSPECTIVES

INTERIOR PERSPECTIVES

INTERIOR PERSPECTIVES
 THE BROWN BEANS
A SUSTAINABLE DESIGN OF A PROPOSED COFFEE SHOP

INTERIOR PERSPECTIVES

INTERIOR PERSPECTIVES

INTERIOR PERSPECTIVES