Implementasi Konsep SMART pada Perancangan Interior Coffee Cafe & Roastery Di Surabaya

Laurencia Angela, Hedy Constancia Indrani, Grace Setiati Kattu


The impact of current era development causes people's lifestyles to change, especially among youth, therefore many entrepreneurs make this phenomenon as an opportunity to open a business, such as a coffee cafe. Currently coffee cafe is not only becoming a place to make transactions, but many people also go to the café to work, gather, chat, discuss and others. SMART Coffee Café and Roastery is a place to accommodate the needs of the society, not only as a café in general, in this café visitors can experiment in making their own coffee. The purpose of this design is to design a Coffee Café and Roastery that provides education to society in Indonesia, especially in Surabaya about coffee through the design application. The design method used is adopting design thinking scheme according to Carol Dweck with 10 stages which are Discovery, Observe, Emphatize, Leverage Stories to Discover Insights, Frame and Reframe, Ideate, Decide, Prototype, Validate your Idea, Iterate. Benefits that can be felt by visitors or the community are they will feel more comfortable and calm in the café, and will be able to get to know more about history and various types of coffee through the design that’s applied.


coffee, café, roastery, smart, education

Full Text:



A.B. Susanto dan Himawan Wijanarko. 2004. Power Branding Membangun Merek Unggul dan Organisasi Pendukungnya. Jakarta: Mizan Publika.

De Chiara, Joseph, John Hancock Calladar. 1973. Time Saver Standards for Building Types. USA: The McGraw-Hill Companies. Inc.

Departemen Pendidikan Nasional. 2008. Kamus Besar Bahasa Indonesia Edisi Keempat. Jakarta: Gramedia Pustaka Indonesia.

Durocher, Joseph F. 2001. Succesfull Restaurant Design. Canada: John Willey & Sonc Inc.

Fred, Lawson. 1981. Conference, Convention, and Exhibition Facilities. London: The Architectural Press.

Gelder, Sicco Van. 2005. Global Brand Strategy: Unlocking Brand Potential Across Countries, Cultures and Markets. London: Kogan Page.

Kartajaya, Hermawan. 2004. On Positioning, Diferensiasi dan Brand. Bandung: Mizan Media Utama.

Kotler, Philip dan Gary Amstrong. 2007. Dasar-Dasar Pemasaran Principles of Marketing. New Jersey: Prentice-Hall.

Neufert, Ernest. 1996. Data Arsitek. Jakarta: PT. Gelora Aksara Pratama.

Penner, Richard H., Lawrence Adams, AIA, dan Stephani K.A. Robson. 2012. Hotel Design, Planning, and Development (Second Edition). USA: W. W. Norton & Company.

Schultz, Don E. dan Beth E. Barnes. 1999. Strategic Brand Communication Campaigns: 5th (Fifth Edition). USA: McGraw-Hill Companies.

Schultz, Don E., & H.F. 2004. Brand babble. USA: Thomson South-Western.

Sptandar, J. Pamudji. 1999. Desain Interior: Pengantar Mendesain Interior untuk Mahasiswa Desain dan Arsitektur. Jakarta: Djambatan.

Susanto, A.B., & Wijanarko, H. 2004. Power branding: Membangun merek unggul dan organisasi pendukungnya. Jakarta: Quantum Bisnis & Manajemen.

Tutt, Patricia and David Adler. 1979. New Metric Handbook. London: The Architectural Press.


  • There are currently no refbacks.