Tools:
CAD (SolidWorks), FEA, Empathy, Ideation, User Testing, 3D Printing, Laser Cutting,
Timeline:
4 Weeks
Team:
Individual Project
Problem
In most Starbucks stores, the Back of House (BoH)—where baristas store utensils, smallwares, and supplies—lacks standardized organization. Partners described drawers filled with wet utensils, limited drying space, and inconsistent layouts that made it difficult to find clean tools during rush hours.
This disorganization not only created inefficiencies and wasted time but also led to food safety and cleanliness issues. Despite Starbucks’ detailed standards for customer-facing areas, there were no clear guidelines for storage systems behind the counter.
Solution
I designed a modular cutlery drying and storage system that integrates seamlessly with Starbucks’ existing shelving infrastructure and Metro's Smartwall. The system allows utensils to air dry vertically, prevents water spots, and provides standardized, space-efficient storage across stores.
The design supports the entire utensil life cycle—from wash to reuse—improving partner workflow, space efficiency, and sustainability while maintaining Starbucks’ operational and food safety standards.
Empathy & Research
I began by visiting multiple Starbucks stores and shadowing baristas to observe how utensils moved from washing to reuse. Through interviews and journey mapping at the Tryer Innovation Center with full-time baristas, I identified recurring frustrations:
No consistent place to dry or store utensils
Utensils recontaminated due to poor airflow
Excess waste from paper towels used for drying
From these observations, I defined five key principles and values:
Food safety & cleanliness
Space efficiency
Partner experience
Sustainability
Flexibility & organization
Ideation & Early Prototyping
With these principles in mind, I sketched and built multiple low-fidelity prototypes using foam and cardboard. Each iteration explored new ways to mount, organize, and dry utensils within the BoH environment.
Partner feedback directly informed each redesign:
“This will bring standardization to the process.”
“I love that this makes it so easy and efficient.”
Removing drawers in favor of vertical storage freed up shelf space while improving airflow. I adjusted hole sizing and spacing to better secure utensils and prevent clumping, which increased overall storage capacity by 56% (16 → 25 utensils).
Engineering & High-Fidelity Prototyping
Once the concept was validated, I transitioned into high-fidelity CAD modeling and structural testing using SolidWorks.
Designed a three-tier modular rack for different utensil types (forks, spoons, knives).
Integrated dividers to improve airflow and cleanliness.
Conducted finite element analysis (FEA) to ensure strength under load.
The design met NSF/ANSI standards, was dishwasher-safe, and fit existing store equipment, allowing for smooth integration without disrupting current workflows.
Testing & Results
Prototypes were tested at the Starbucks Tryer Center in Seattle.
Key Results:
400% increase in utensil storage with only 27% increase in counter space
Utensils air dried fully, eliminating water spots and rewash cycles
Reduced waste by removing the need for paper towel drying
Consistent positive feedback from baristas on usability and cleanliness
“I can always find a clean utensil now. This makes everything so much easier.”
The system demonstrated how small mechanical design interventions can have outsized operational impact:
Standardized utensil storage across stores
Freed up entire Metro shelves for other smallwares
Reduced drying time and paper waste
Improved partner experience through clearer workflow organization
If I Had More Time
If I had more time I would perform:
Further mechanical validation and manufacturability studies
Integration with For Here Ware sustainability initiatives
Labeling and color-coding for utensil differentiation
Store-level testing for large-scale rollout