Sustainability in Coffee Shops: A Triple-Layered Business Model Canvas Approach

Authors

  • Muhamad Rafi Abdul Rasyd Universitas Pendidikan Indonesia, Indonesia
  • Hari Mulyadi Universitas Pendidikan Indonesia, Indonesia https://orcid.org/0000-0002-3807-8562
  • Dian Herdiana Utama Universitas Pendidikan Indonesia, Indonesia
  • C Furqon Universitas Pendidikan Indonesia, Indonesia
  • Silas Twum Country University of Cape Coast, Ghana, Ghana

DOI:

https://doi.org/10.31098/ijeass.v5i1.2973

Keywords:

Triple Layered Business Model Canvas, Sustainability, Coffee Shops, Business Resilience

Abstract

This study examines how coffee shops in Bandung implement the Triple Layered Business Model Canvas (TLBMC) to balance profitability with ecological stewardship and social responsibility. Its primary aim is to simultaneously highlight the core factors enabling such establishments to thrive within economic, environmental, and social dimensions. Employing a qualitative method, the research collects data from interviews and detailed on-site observations. The findings indicate that revenue diversification and efficient resource management result in economic benefits, while environmentally conscious initiatives such as local sourcing, composting practices, and reusable packaging reduce costs and enhance public image. Social engagement through staff development programs, community events, and transparent supply chain practices fosters greater customer loyalty and a positive brand reputation. The synergy among these three layers demonstrates the potential of the TLBMC framework to support holistic value creation, even for small-scale enterprises with limited resources. In conclusion, the study provides practical evidence that adopting a TLBMC-centered strategy can yield multiple tangible and intangible gains, thereby encouraging broader sustainability transformations in local coffee shop contexts. These findings underscore the value of integrating economic, environmental, and social considerations as a cohesive framework for fostering long-term business resilience and community well-being. However, this study is limited to coffee shops within a single urban context, which may reduce the generalizability of the findings. Future research could expand the geographical scope or employ longitudinal designs to strengthen the study’s broader applicability.

References

Addisie, G., & Tebarek, L. (2023). Upgrading opportunities and challenges for small coffee producers in Sidama region of Ethiopia. International Journal of Rural Management, 19(1), 1–21. https://doi.org/10.1177/09730052221099444

Belyaeva, Z., Rudawska, E. D., & Lopatkova, Y. (2020). Sustainable business model in food and beverage industry – a case of Western and Central and Eastern European countries. British Food Journal, 122(5), 1613–1627. https://doi.org/10.1108/BFJ-06-2019-0401

Bressan, A., & Pedrini, M. (2020). Exploring sustainable-oriented innovation within micro and small tourism firms. Tourism Planning & Development, 17(4), 345–363. https://doi.org/10.1080/21568316.2019.1698557

Carrigan, M., Wells, V., & Mackay, K. (2024). Transitioning beyond single-use plastic drinks cups: An emergent social marketing case study in Scotland. European Journal of Marketing. Advance online publication.

De Luca, P., & Pegan, G. (2014). The coffee shop and customer experience: A study of the U.S. market. In H. Spotswood & C. Persuad (Eds.), Handbook of Research on Retailer-Consumer Relationship Development (pp. 319–341). IGI Global.

Gunarta, I. K., & Hanggara, F. D. (2018). Development of agrotourism business model as an effort to increase the potency of tourism village (case study: Punten Village, Batu City). MATEC Web of Conferences, 150, 05002. https://doi.org/10.1051/matecconf/201815005002

Hernandez-Aguilera, J. N., Gómez, M. I., Rodewald, A. D., Rueda, X., & van Es, H. M. (2018). Quality as a driver of sustainable agricultural value chains: The case of the relationship coffee model. Business Strategy and the Environment, 27(2), 179–198. https://doi.org/10.1002/bse.2009

Hurriyati, R., Dagustani, D., Surachim, A., & Lisnawati, L. (2023). Triple-layered business model canvas environment based in the fashion industry. Journal of Human, Earth, and Future, 4(2), 515–531. https://doi.org/10.28991/hef-2023-04-02-014

Joyce, A., & Paquin, R. L. (2016). The triple layered business model canvas: A tool to design more sustainable business models. Journal of Cleaner Production, 135, 1474–1486. https://doi.org/10.1016/j.jclepro.2016.06.067

Kwak, H. Y., Kim, J. S., Lee, S. T., & Gim, G. Y. (2019). A study on the sustainable value generation of mobile messenger service using “triple layered business model canvas.” In Proceedings - 20th IEEE/ACIS International Conference on Software Engineering, Artificial Intelligence, Networking and Parallel/Distributed Computing, SNPD (pp. 379–384). IEEE. https://doi.org/10.1109/SNPD.2019.8935798

López-Nicolás, C., Ruiz-Nicolás, J., & Mateo-Ortuño, E. (2021). Towards sustainable innovative business models. Sustainability (Switzerland), 13(5), 2798. https://doi.org/10.3390/su13052798

Mili, S., & Loukil, T. (2023). Enhancing sustainability with the triple-layered business model canvas: Insights from the fruit and vegetable industry in Spain. Sustainability (Switzerland), 15(3), 2499. https://doi.org/10.3390/su15032499

Michelle Lee, G. W., Rajaratnam, S. D., & Konar, R. (2018). Key attributes of Malaysian specialty coffee shops: An exploratory investigation. Asia-Pacific Journal of Innovation in Hospitality and Tourism, 7(3), 89–102.

Ngure, G. M., & Watanabe, K. N. (2024). Coffee sustainability: Leveraging collaborative breeding for variety improvement. Frontiers in Sustainable Food Systems. Advance online publication. https://doi.org/10.3389/fsufs.2023.1250000

Pardalis, G., Mahapatra, K., & Mainali, B. (2020). A triple-layered one-stop-shop business model canvas for sustainable house renovations. IOP Conference Series: Earth and Environmental Science, 588, 032039. https://doi.org/10.1088/1755-1315/588/3/032039

Samper, L. F., & Quiñones-Ruiz, X. F. (2017). Towards a balanced sustainability vision for the coffee industry. Resources, 6(2), 17. https://doi.org/10.3390/resources6020017

Sáenz-Segura, F., Pérez Vásquez, A., & Servín Juárez, R. (2023). Coffee from micro-batches as a new form of marketing: The case of producers in the western central valley, Costa Rica. In Sustainable Development Goals Series (pp. 153–168). Springer. https://doi.org/10.1007/978-3-031-09728-2_10

Sultan, M. A., Furqon, C., & Wijaya, F. (2021). Triple Layer Business Model Canvas design of Arabica coffee agroindustry supply chain in Bandung Regency. International Journal of Entrepreneurship and Sustainability Studies (IJEASS), 1(2), 22–27.

Ting, H., Lau, W. M., Cheah, J.-H., & Lau, E. (2018). Perceived quality and intention to revisit coffee concept shops in Malaysia: A mixed-methods approach. British Food Journal, 120(5), 1106–1119. https://doi.org/10.1108/BFJ-08-2017-0453

Wit, B., Dresler, P., & Surma-Syta, A. (2021). Innovation in start-up business model in energy-saving solutions for sustainable development. Energies, 14(10), 2913. https://doi.org/10.3390/en14102913

Downloads

Published

July 31, 2025

Citation Check

How to Cite

Rasyd, M. R. A., Mulyadi, H. ., Utama, D. H., Furqon, C., & Twum, S. (2025). Sustainability in Coffee Shops: A Triple-Layered Business Model Canvas Approach. International Journal of Entrepreneurship and Sustainability Studies, 5(1), 37–55. https://doi.org/10.31098/ijeass.v5i1.2973

Issue

Section

Articles

Article Index