This may be a bit of a topical stretch, but I’ve always appreciated an analysis of good design and business practice. The meat of the article starts a ways past the introduction, look for “Mr. Carmichael and JP have clearly spent a lot of that time focusing on the delicate art of actually serving people coffee.”
For the record, this design is common to a number of La Colombe locations, and stands in stark contrast to the typical Starbucks design, where people seem to pool about in disorderly clumps. The overall effect is quite noticeable, even if the tiny changes are subtle in isolation.