AvroKO. Best Ugly: Restaurant Concepts and Architecture. 1st Edition. New York: Harper Collins Publishers, 2007.
This book compiles many different styles of design. There are pictures and examples of venues that use the lighting of the room to make it feel larger. There are examples of designs that make the customer feel as though they are in a different country. There are even examples that make the customer feel as though the space is smaller, but not too small. One of the most exciting parts of the book is the section that explains how the customer will feel closer and have the illusion that they are sitting at a long table, while they are really sitting at several smaller tables that aren’t even connected!
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Free Trade vs. Fair Trade. 2010. Creative Commons. 1 October 2011 <http://www.dosomething.org>.
This webpage helps explain the difference between Free Trade and Fair Trade. In come countries that coffee beans are harvested and sold, there are government’s tax and monetary gifts, such as, tariffs, subsidies, price controls or pork-barrel politics. If a farmer/producer were to sell their crop without any of these outside influences, that is known as Free Trade. Fair Trade, on the other hand, is when there are some rules in trade that are needed to protect and provide for the producer. If someone orders Fair Trade Coffee that means there was some sort of helpful outer source that was in play and was needed in order for that cup of coffee to get to its destination.
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Fridell, Gavin. “Fair Trade, Free Trade And The State.” New Political Economy 15.3 (2010): 457-470. Business Source Complete. Web. 15 Nov. 2011.
To sum this article up, there were people in government that wanted to push the Free Trade agenda. Less involvement of government means that there are no tariffs, unfair taxes, no subsidies, price controls or pork-barrel politics. This is good, right? No. The Free Trade advantages do not, on occasion, outweigh the disadvantages. Without governmental involvement, the corporations and big buyers will steamroll over the rural farmer. The farmers are known as –in Economic terms – price getters. They are part of the type of market known as Free Market type and will not play any roll in setting the price, only taking the price told to them by the buyers.
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Gylen, Ellen. “Coffee Time In-House.” Estates Gazette 1112 (2011): 70-72. Business Source Complete. Web. 14 Nov. 2011.
This article addresses a main issue in this project. Why do people go to coffee shops to do work? In this article, a case study is done in a large business. The business is trying to get people to stay in the office building by providing multiple amenities. Some of these amenities being a café for tight snacks, which serves Starbucks coffee, individual meeting areas with comfortable sofas and free WiFi, a restaurant, health and fitness centre, drycleaner, cash point, occupational hearth unit, a 118-place nursery and hotel. With all these amenities, the people are still going to the coffee shops to do work and host meetings.
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Home. 2011. Weebly. 4 October 2011 <http://www.thecoffeestudio.com>.
This is The Coffee Studio’s main website. On the homepage, they discuss how “Making great coffee isn’t rocket science, but it isn’t exactly child’s play either.” It says that thousands of variables affect the final flavors in one’s coffee cup. It continues to say that “At The Coffee Studio, we’re not coffee importers or coffee roasters… we’re real baristas, skillfully hand-crafting fairly-sourced, locally roasted, award-winning coffees.” The website explains that they serve locally roasted Intelligentsia Coffee Beans. The website also says that The Coffee Studio sees themselves as a modern, independent espresso bar that makes delicious drinks and snacks.
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Howard Schultz, Dori Jones Yang. Pour Your Heart into It. 1st Paperback Edition. New York: Hyperion, 1997.
The success of Starbucks Coffee Company was not an easy feat. In this book is the story of how the company grew over the years. Starbucks was once a single store on Seattle’s waterfront and is now a company of over sixteen hundred stores worldwide with a new one opening every business day. Most of the book is from the viewpoint of Howard Schultz, the CEO and Chairman of Starbucks Coffee Company. Howard even shares the story of the first store he opened here in Chicago, IL!
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Pegler, Martin M. Cafes & Coffee Shops. New York: Retail Reporting Corporation, 1995.
This is the first book in a two book series explaining the design, aesthetic and feels of different coffee shops and cafes. Martin Pegler, the author of the books, explains that dinning out is not held in such high esteem as it once was. Dining out, today, is not a formal occasion rather than a celebration. Pegler says the world has become a more casual and relaxed place. That, added to the new relaxed attitude towards “the coffee break” creates a feel of breaking free for a social cup of coffee, tea or chocolate.
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Pegler, Martin M. Cafes & Coffee Shops No. 2. New York: Visual Reference Publications, Inc., 2001.
In this book, Pegler is exploring the trends to look for in food service and is trying to find what will be considered upscale but casually themed dining. He found that there is a continued popularity of the open kitchen ant eh entertainment provided by the chefs and their associates. Cafes are becoming even more informal and many are now theme based, Pegler says. Martin also says that the designers had to attract, promote and sell the “brand” name as well as present the wares and still satisfy the requirements of health codes.
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Schulz, Annika. Cafe: Best of Coffee Shop Design. Ed. Rebecca Wrigley Jennifer Sandner. Trans. Alice Bayandin. 1st Edition. Braun Publishing, 2010.
Annika Schulz, the leader of this book-length project, thinks that coffee is a cult drink. Not only that, but now an international cult drink. Famous architects and aspiring interior designers have now made it their task to create the new, fun and exciting designs for tomorrow’s coffee shops! She continues by saying that coffee shops were once a dignified place of coffee and cake, but now, due to the “coffee shop revolution” as she calls it, the dignity is clouded by the frilly and frothy drinks such as macchiatos and mochas.
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Stones, John. Very Small Cafes & Restaurants. London: Laurence King Publishing, 2010.
John Stones, the writer of this book, explores different, new-age cafes and examines their different shapes and sizes! Some cafes are tucked back in a closet sized space and designers are given the task to make the customer fell as though they are not stuffed in a tiny place. This book, like most of the others, is filled with multiple pictures, drawings, and floor plans to explain the ways the designs make enhance different emotions in customers.
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Thompson, Craig J., and Zeynep Arsel. “The Starbucks Brandscape And Consumers’ (Anticorporate) Experiences Of Glocalization.” Journal Of Consumer Research 31.3 (2004): 631-642. Business Source Complete. Web. 14 Nov. 2011
Craig Thompson explores the idea of globalization of a brand or company, and the effects it has on cultures. Thompson discusses how Starbucks influences the cultural outlook of different countries from around the world. He continues by saying that there is a very high possibility that Starbucks might be helping in making a feel of cultural heterogeneity. This generally means that the cultures of more than one country now have a correlation between the two, and it creates a bridge of acceptance between the two cultures.
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Valkila, Joni, Pertti Haaparanta, and Niina Niemi. “Empowering Coffee Traders? The Coffee Value Chain From Nicaraguan Fair Trade Farmers To Finnish Consumers.” Journal Of Business Ethics 97.2 (2010): 257-270. Business Source Complete. Web. 15 Nov. 2011.
Joni, Pertti, and Niina, the writers of this article, did a study on the distribution of benefits from Fair Trade between producing and consuming countries. Their analysis of the study provided indications that consumers paid considerably more for Fair Trade-certified coffee than for any other, yet considerably cheaper, alternatives that were readily available. The downfall with this study was the information found saying that most of the money that consumers were willing to spend on the- more expensive- Fair Trade Coffees, stayed in the consuming countries, in the hands of the retailers and roasters, not the hands of the farmers or the traders.
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Luke Crawford 