SFU ENSC Capstone Proposal Group 25 Spring 2016

Lightweight Enterprises
January 25, 2016
Dr. Andrew Rawicz

School of Engineering Science
Simon Fraser University
Burnaby, British Columbia
V5A 1S6
RE: ENSC 440 Project Proposal for Automated Drink Dispensing System
Dear Dr Rawicz,
The attached document, Proposal for Automated Drink Dispensing System, provides an
overview of our capstone project. The goal is to design a software controlled drink dispensing
system using electronic control, mechanical design, and software design techniques.
The purpose of this proposal is to provide a summary of our prototype, explain the main
components of the system, introduce a proposed budget, and provide information on the
scheduling and deadlines associated with the project.
Lightweight Enterprises consists of 3 talented senior design students: Noel Barron, Luke
Mulder, and Ben Hieltjes. If you have any concerns or inquiries related to our proposal, please
do not hesitate to contact our Head of Communications and CFO, Noel Barron, by email at
nbarron@sfu.ca.
Sincerely,
Luke Mulder
CEO
Enclosure: Project Proposal for Automatic Drink Dispensing System
Automated Drink Dispensing System

by
Project Team:
Noel Barron
Luke Mulder
Ben Hieltjes
Contact Person:
Noel Barron
nbarron@sfu.ca
Submitted to:
Dr. Andrew Rawicz - ENSC 440

Steve Whitmore - ENSC 305
School of Engineering Science
Simon Fraser University
Issue Date:
January 25, 2015

Revision 1.0
Executive Summary
According to IBIS Worlds market research report, Canadas bars and nightclub industry has an
annual revenue of three billion dollars. IBISWorld also estimates that for every $1.00 the
industry spends on wages, $0.09 is required for capital equipment, including the use and
replacement of buildings and fittings [1]. With our product Bartini, any business can redistribute
these funds and greatly increase their net profits.
Here in Lightweight Enterprise we design our product Bartini to deliver delicious, enjoyable
cocktails tailored to the needs of the consumer. Given a user-friendly interface, making the
perfect, precise drink has never been easier. The graphic user interface will be hosted in a
Raspberry Pi and will be brought to life using Python. With a press of a button, the user can
choose and customize a drink from a pre-set menu. Once selected, Bartini will then dispense
the necessary ingredients into a mixing mechanism visible to the consumer. Base liquids will be
taken from a cooled enclosure and brought through a series of tube, while the spirits are
displayed in the front in a carousel and dispensed directly into the mixing chamber. The transfer
of liquids would be accomplished primarily through gravity flow and will be regulated by servocontrolled valves.
The Bartini is targeted towards various venues such as bars, clubs, restaurants, hotels, and
even homes. Currently, there are similar products in production and in the market but they tend
to be large, obtrusive, and more importantly expensive machines. We differentiate ourselves
from the competition with our relatively inexpensive, modular, and scalable design. In this
document, we will discuss in more detail the design details, costs, and possible problems that
we may encounter.
Lightweight Enterprises is consisted of three fourth year Simon Fraser University engineering
students. Each of us has a concentration in different fields including electronics, computer, and
systems. We possess a varying set of skills necessary for the production of our prototype, such
as circuit design and analysis, software programming, and mechanical design. Within the next
three months and with a budget of approximately $1070, we expect the construct the initial
prototype of our design; focussing on modularity and scalability for future expansions.
ii | P a g e
Copyright 2016 Lightweight Enterprises
Table of Contents
List of Figures .............................................................................................................................................. iv
List of Tables ................................................................................................................................................ iv
Glossary ....................................................................................................................................................... iv
1.0 Introduction ............................................................................................................................................ 1
2.0 Scope ...................................................................................................................................................... 2
2.1 Alternative Design Solutions .............................................................................................................. 3
2.2 Proposed Design Solutions ................................................................................................................. 6
2.3 Risks.................................................................................................................................................. 12
2.4 Benefits ........................................................................................................................................... 12
3.0 Market Overview ................................................................................................................................ 13
4.0 Project Planning .................................................................................................................................. 14
4.1 Timeline ............................................................................................................................................ 15
4.2 Milestones ........................................................................................................................................ 15
5.0 Cost Overview ....................................................................................................................................... 16
5.1 Proposed Budget .............................................................................................................................. 16
5.2 Funding and Resources .................................................................................................................... 16
6.0 Company Profile .................................................................................................................................... 17
7.0 Conclusion ............................................................................................................................................. 18
References .................................................................................................................................................. 19
iii | P a g e
List of Figures
SolidWorks Concept Model - Overview of System References .................................................................... 1
Bartender Flow Chart References ................................................................................................................. 2
SolidWorks Concept Model - Carousel References ...................................................................................... 6
SolidWorks Concept Model - Dispensing Mechanism ................................................................................ 7
SolidWorks Concept Model - Mixing Chamber ............................................................................................ 8
SolidWorks Concept Model - Motor Mechanisms ....................................................................................... 8
SolidWorks Concept - Dispensing Chamber ................................................................................................. 9
System Interaction Diagram ....................................................................................................................... 10
Basic I/O Control Flow Diagram ................................................................................................................. 11
Somabar Machine ...................................................................................................................................... 13
Monsieur Automated Drink Machine ........................................................................................................ 14
Gantt Chart ................................................................................................................................................. 15
Milestone Chart ......................................................................................................................................... 15
List of Tables
Projected Project Costs .............................................................................................................................. 16
Glossary
Raspberry Pi A small computer containing a low-power microprocessor, various inputs/output
devices, expandable memory, and capabilities of running an operating system.
Servo A miniature rotary actuator consisting of a motor driving a train of reduction gears.
iv | P a g e
1.0 Introduction
With a menu of over twenty thousand different cocktails and mixed drinks, many overlook the
complexity that mixology entails. The art of mixology requires the person preparing the drinks to
have significant knowledge regarding both the tools and ingredients necessary.
Our goal is to alleviate the stresses and hardships that an average restaurant/hotel staff
member goes through. With our device, the need to know of each ingredient and method of
preparation of the plethora of mixed drinks simply disappears. This would remove the staffs
responsibility over the production of the drinks and reduce their work to simply refilling the
machine occasionally. With a convenient interface, the user/customer is given free rein to
choose from a conceptually limitless menu with the insurance that every drink made is
consistent to its pre-set design.
In the next three months, a working prototype of our product Bartini will be delivered. As figure 1
indicates, our product will feature a carousel where the spirits will be stored, and a closed,
cooled storage in the back where a number of base drinks will be stored. The user interface will
ideally be placed in a touch screen panel located at the left side of the mixer chamber.
Figure 1: SolidWorks Concept Model - Overview of System
1|Page
2.0 - Scope
The purpose of our machine is to perform all the functions of a bartender. A bartenders main
duties can be broken into taking drink orders, mixing the drink and being visually entertaining. A
flow chart of a typical order can be seen below. There are many different ways in which to
accomplish each stage of the process. Alternatives to all these tasks will be presented along
with the chosen design and the reasons it was chosen over the others.
Figure 2: Bartender Flow Chart
2|Page
2.1 - Design Solutions

Taking the Drink Order
In order to interact with the customer the machine must have some input/output. There are two
categories of I/O used for an application like this touch/tactile feedback and sound/voice
commands. Sound can be immediately dismissed as it requires advanced software to process
voice commands into usable input and would be too expensive and hard given the time
constraints and the size of our group. Tactile input however is much easier to implement and
much more common in consumer electronics. The simplest method of receiving the order
through touch would be to have buttons corresponding to each drink choice like a vending
machine. Digitizing button presses are trivial and the chance for the user making a mistake is
small. The largest drawback of buttons is the lack of customizability. If a bar or restaurant wants
to purchase our product have limited choices in a menu especially if the establishment is
famous for a special kind of drink would be a huge drawback. A better tactile input would be a
touch screen which can be totally customized to fit any requirements of the client. The only
drawback is that the software implementation is not trivial. However given the availability of
open source software and relatively low cost of high resolution touch screens it is the best
option.
Displaying the UI
There are three main types of touch screen technologies to choose from for a system such as
this. An iPad connected through a serial port. This has the benefits of having a sleek and
responsive interface which add to the user experience but would require either us providing the
iPad with the system which would add immensely to the cost or require the client to provide their
own iPad. Another option is to use app based interface where the user connects to the device
with their phone and selects and pays for their drinks all within the app. Given the widespread
use of phones limiting the use of the machine to only those who have a phone shouldnt be an
issue. The problems an app only machine presents is making sure that if there are many orders
placed that there is no confusion about who uses the machine next and if someone places an
order and then does not pick it up that it could be ignored and not lock down the machine. The
last option is to use a built-in touch screen using off the shelf displays. Now that open source
platforms like Raspberry Pi are widely available and low cost it would now be difficult to make a
custom user interface that could be seamlessly integrated into the system. Having a built-in
screen means there would be no ordering confusion and interesting graphics could be displayed
to entertain while the pouring and mixing procedures are taking place. It would also aid in the
debugging of software as we could monitor the status of the system through the built-in screen.
3|Page
Pouring Ingredients into Shaker
The biggest mechanical design challenge in the system is devising a way of moving liquids
quickly and easily by computer control. The two main solutions found in competing devices are
using pump systems or gravity fed systems. Using pumps to move the liquid around allows the
bottles and containers to be placed anywhere and in any orientation which can reduce the
amount of space that the device takes up. The disadvantage is that pumps are either cheap and
very slow or fast and very expensive. The pumps that were within budget and met food safe
requirements had flow rates so slow that pouring a single drink could take anywhere from 1 - 5
minutes. This wait time would significantly impact the user experience and the number of drink
which could be sold in a given time period. Gravity fed systems flow rates however do not
depend on expensive pumps but on valves to regulate flow and the diameter of the valve
determines how fast the liquids can be dispensed. The most common gravity fed designs use a
linear conveyer belt to move the glass under different liquids which are then released into the
glass by a valve. All the different liquids are arranged side by side and take up a lot of counter
space. It also limits the number of different kinds of liquids because a line of 16 bottles would be
impractical in terms of width and the time it takes to move from bottle to bottle. An alternative to
the conveyer system is to have all the bottle bunched into a cluster to conserve space but then it
is difficult to identify what liquid is being dispensed which impacts the user experience. The
design chosen is a carousel system in which bottle are mounted on a rotating platform so that
the user can see what exactly is going into their drink and the movement adds to visual interest.
In addition the clustering of bottles reduces the real estate that the system takes up. However
because large volumes of base liquid like water and soda would be impractical to mount on the
carousel large reservoirs are mounted in an enclosed container at the back. This is not ideal but
because the base liquids are unbranded anyway the user experience shouldnt be impacted.
4|Page
Cooling of the Liquid
The temperature of a drink is critical to the taste and overall enjoyment of a drink. It is also
difficult to implement mechanical systems that could use ice in the same way that a regular
bartender does. Adding ice to the drink during mixing, straining it out during pouring and then
dumping it out afterwards would require either a massive reservoir of ice or a very fast ice
making machine which in itself would significantly increase the cost and space requirements of
the machine. This is not to mention the kind of machinery involved in moving the ice around to
where it is needed. For these reasons no low cost commercial systems use ice within the
system. Almost universally chilling is done within the machine by refrigerating all liquids before
dispensing occurs. Often times chilling is not even done and the user is expected to add ice to
their glass afterward. But adding ice afterward limits the number of drinks possible because
martinis for example dont contain ice as they would be diluted and ruined otherwise. Therefore
a refrigeration unit will be used within the enclosure which will chill the base liquids. This poses
a problem for drink that only contain alcohol and not base liquids. The carousel system prevents
the alcohols from being chilled however so the chilling must occur in the mixing chamber. By
circulating cold air around the chamber and making the chamber out of metal for better
conduction during mixing heat will taken out of the drink to cool it.
Mixing of the Drink and Cleaning the Chamber

All drinks require some form of mixing to be complete which is why they are called mixed drinks.
Many existing products however skip this part and expect the user to mix the drink themselves
after everything has been dispensed. This is because introducing mixing functionality presents
several issues. If mixing preformed by the machine after all the ingredients have been
dispensed into the glass there must be a way of lowering some kind of implement into the glass
and stirring the liquid. Making something that can raise and lower into a glass that would be
compatible with all types of glasses would be either expensive or fragile. The other option is to
have a sub chamber that collects everything before it is poured into the glass which would
contain a blender like attachment to stir or shake the drink. This adds complexity and cost but
more replicates the actions of a bartender which is why it is used in our design. Introducing the
mixing chamber causes the problem of tainting the next drink with remaining liquid from the
previous drink so a rinse cycle must performed after each drink is dispensed. This rinse cycle is
exactly the same step that a bartender would have to do which is why the added complexity is
justified.
5|Page
2.2 - Proposed Design Solution

The automated bartender system is a multidisciplinary engineering project with mechanical,
electronic, software, and control based components. The design and execution of such a project
requires understanding of how the various systems interact with one another and the various
problems that are likely to arise during the prototyping process.
Pouring the Liquids

The method chosen for dispensing the liquids was a carousel for brand name alcohols and large
reservoirs at the back to store the mixers like water, soda, tonic water, orange juice etc. The
carousel will be constructed so that as many different types of bottles can be used. This is done
by using a rubber stopper for the lip of the bottle to go over when interfacing with the dispensing
system. The chassis will be made of upright hollow aluminum bars welded onto circular disks
with the three spokes cut out seen below. A long shaft will then connect to the two disks and slot
into the enclosure where a stepper motor will provide rotational movement through bicycle
gears. The reservoirs inside the enclosure will be constructed from 2L bottles flipped upside
down so that the neck can be mounted on wooden slots and connected to pipes into the mixing
chamber.
Figure 3: SolidWorks Concept Model - Carousel
6|Page
Each of the eight places on the carousel will be regulated by a valve. The most readily available
and cheap valve that also give a high flow rate is one from a water cooler. The whole rubber
stopper assembly terminated with a water cooler valve and be seen in figure 4. To trigger the
valve, when the selected bottle is overhead the mixing chamber funnel, a small metal axel will
be connected to a servo inside the enclosure which will move it up and down. All mixers will be
connected through hoses directly into the mixing chamber. To regulate flow of the mixers inside
the reservoirs the same water cooler valve, each controlled by a separate servo, will be used.
This brings the total of servos used to nine, eight for the reservoir and one for the carousel.
Figure 4: SolidWorks Concept Model - Dispensing Mechanism
Mixing Chamber
Once the all the necessary ingredients have been dispensed mixing can occur. The mixing
chamber consists of a stainless steel enclosure with nine holes from which liquids can enter and
a viewing port on the front made from acrylic so that users can see the drink being mixed. To
agitate the liquid a paddle wheel made of stainless steel is connected to a dc motor which will
either rotate slowly for recipes that call for stirring of spin back and forth quickly for recipes that
require shaking.
7|Page
Figure 5: SolidWorks Concept Model - Mixing Chamber
Viewed from the back in figure 7, the mixing DC motor connected to the mixing chamber along
with the carousel stepper motor and servo to actuate the carousel valve can be seen.
Figure 6: SolidWorks Concept Model - Motor Mechanisms
8|Page
Pouring and Waste Basin
After the drink had been mixed it is dispensed into the customers glass which will be sitting in
the dispensing chamber. The dispensing chamber will be another stainless steel box with an
opening at the front to allow a glass to be placed inside and take out as well as a hole at the top
to allow the drink to flow from the mixing chamber and a grate at the bottom to allow waste
liquid to enter the waste basin during the rinse cycle.
Figure 7: SolidWorks Concept Model - Dispensing Chamber
9|Page
The Bartini system requires knowledge of many technical fields. In addition to the mechanical
and hardware components mentioned above, there are electrical, software, control and auxiliary
components in the project. A Raspberry Pi is the heart of the Bartini, implementing the control
signals generated by the software running on the embedded chip. Figure 8 below details how
the different component interact within the system.
Figure 8: System Interaction Diagram
10 | P a g e
A brief overview of the system input/output flow is depicted in figure 9. This high-level diagram
details how an end user might go about acquiring a completed mixed drink from the Bartini
system. Software, electronic control, and mechanical precision combine to produce the end
product.
Figure 9: Basic I/O Control Flow Diagram
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2.3 - Risks
The biggest risk in the project involves the fabrication of the mechanical systems. The computer
and software systems that will be used have been test by so many people and well documented
that they should pose little issue. Given however that none of the group members have any
substantial experience or training in mechanical engineering and that the project is so
mechanically oriented more time must be taken to simplify the mechanical systems and check
with those who have more experience before paying money to have it fabricated. The part most
likely to cause problems is the carousel driving system. This includes the stepper motor and the
power transmission assembly. Picking a stepper motor that is powerful enough to drive a fully
loaded carousel of alcohol without over torquing and skipping steps while at the same not being
so powerful that it wastes precious space and money will be critical. Another challenge will be
finding a refrigeration unit that can fit inside the enclosure but also be able to provide enough
cooling power to keep all liquids at the appropriate temperature. Because a custom refrigeration
unit would be too costly, we will need to find one, most likely second hand, that can meet all the
requirements without being able to do tests first. The last significant challenge will be dealing
with loss of liquids inside an electrical system. Any small leak can pose a significant safety
hazard. All systems involving liquid must be tested for leaks at each stage and the overall
design must be made to mitigate accidents that could occur from leaks or dripping
condensation. Backup parts should also be seriously considered in the event that something
goes wrong days before the final presentation.
2.4 - Benefits
The purpose of our design is to be an all in one system that can perform the same functions as
a bartender. Any hotel, restaurant, sporting event, theatre etc. could benefit from having our
product. Alcohol sales in these places generate massive amounts of revenue but are often
limited to beer because it does not require a bartender. Finding and employing a bartender is
expensive and cuts into the revenue of a business even at times when there is no one at the bar
to be served. A small upfront cost of purchasing our system could offset their employment wage
costs. Another benefit of having a digital system is the ability to precisely track sales and the
consumption of ingredients. One of the challenges of the bartending industry is tracking how
much of a given item is consumed. Point of sale system can track standard orders but for many
systems custom orders cannot be tracked or only estimated. Our system would have the ability
to track every order and give statistics on consumables to the millilitre.
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3.0 - Market Overview

The target market for a production quality version of our automated drink dispensing system is
predominantly composed of establishments such as bar, clubs, casinos, hotels, sporting arenas,
etc. It is a product primarily servicing the entertainment and amenities industry. This space in
incredibly large; potential customers exist all around the world. The product we are proposing is
not seasonal, nor specific to a small subsection of the market. The end user of the system is an
adult of legal drinking age although it would be very possible to serve underage customers by
replacing the alcoholic drinks in our automated system with other types of soft drinks and juices,
further expanding the potential market.
According to the National Institute on Alcohol Abuse and Alcoholism, 70.7% of American
citizens of age claim to drink at least once per year [2]. Recent US census information indicates
76.9% of American citizens are at least 21 years of age which means the maximum number of
possible users in the United States alone is approximately 175M people [3]. It is no secret how
large the drink/entertainment market is. We are proposing introducing a new product into this
proven sector.
Current competition is scarce but in development. The majority of projects that feature similar
functionality are fairly young. Possibly the most comparable product, Monsieur, is currently
active in the US marketplace and selling to a similar demographic [4] in small quantities.
Somabar is a smaller automated drink mixing machine (similar to the Keurig brand of coffee
brewing machines) aimed more towards the household appliance market and has only recently
debuted at CES 2016 [5]. The Somabar has yet to ship and have only done pre-sales via their
kickstarter campaign. The idea of an industrial/consumer grade automated drink mixing
machine has yet to be explored in depth. The aforementioned companies have only recently
begun to test the market and their success has proven that there is a demand for a project of
this nature. Because there are few competitors and no real dominant player in this space, the
market for our automated drink dispensing system is present and thus we can justify the need
for such a solution.
Figure 10: Somabar Machine [6]
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Figure 11: Monsieur Automated Drink Machine [7]
Section 5.1 outlines a prototyping budget for the Bartini system. We predict the cost of a mass
produced unit to be approximately $600 depending on the part sourcing and order quantity. This
machine is sold in a similar space to other industrial machinery and automated technologies of
this size. Based upon the listing prices of the Somabar and Monsieur, a sale price of $3000
would be an appropriate entry point to our target market. A lease-based model may also be
feasible but it is difficult to predict such business models and cost-revenue amounts this early in
the project development cycle.
4.0 - Project Planning

Because the capstone design project is a full development cycle from problem inception to
prototyped solution, it is extremely important to have adequate planning. Section 4.1 shows a
Gantt chart outlining the proposed work schedule through the semester. Section 4.2 contains a
collection of milestones that we can use to gauge our project completion as we develop the
prototype.
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4.1 - Timeline
Figure 12 shows a Gantt chart representing the proposed distribution of time over various
project aspects. Our goal is to have a functional prototype by April 15th, 2016.
Automated Drink Dispensing System Gantt Chart

08-Jan 18-Jan 28-Jan 07-Feb 17-Feb 27-Feb 08-Mar18-Mar28-Mar 07-Apr
Research and Planning
Parts Acquisition and Ordering
Mechanical Assembly
Software Development
Electronics and Wiring
Stream Integration
Software Testing
Mechanical Testing
Project Proposal
Functional Specifications
Design Specifications
Presentation and Demo Prep
Figure 12: Gantt Chart
4.2 - Milestones
Figure 13 shows an overview of the milestones expected throughout this project. These markers
may be used to help our team gauge our progress and adjust accordingly to meet the deadlines
associated with this endeavour.
Figure 13: Milestone Chart
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5.0 - Cost Overview

As with any engineering product, the costs of research and design, especially when prototyping,
can be costly. Section 5.1 outlines a potential budget for our system based upon current design
ideas and availability of components. Section 5.2 outlines the sources of funding and resources
we have access to through the implementation of the project.
5.1 - Budget
Table 1 outlines a proposed budget for our automatic drink dispensing system.
Table 1: Projected Project Costs
Equipment
Raspberry Pi 2 Model B
Servos, Mixing Motor, and Carousel Motor
Vinyl Tubing and Rubber Stoppers
Touch Screen for Raspberry Pi
Cooling Equipment
Valves
LEDs and Visual Components
Building Materials (Wood, Metals, etc.) and Manufacturing
Subtotal:
+Tax (12%):
+Contingency Fund
Total Cost:
Cost (CAD)
60
100
40
90
90
110
30
300
820
98
150
1,068
5.2 - Funding and Resources

The primary source of funding available to us for the project is the Engineering Science Student
Society (ESSS) Endowment Fund. In addition to this fund, there is a reimbursement policy
available to students taking the capstone design project course through the Wighton Fund. It is
understood by all group members that there are financial implications associated with a project
of this magnitude and it has been acknowledged that any costs not covered by an external
funding source will be split evenly between team members. As such a risk exists, it is important
that as engineers, we attempt to create a design which is both efficient in terms of engineering
functionality and costs. Because we are proposing a unique solution to a real world problem, it
is expected that unforeseen issues may arise. In an attempt to cover a portion of the costs
associated with problems discovered during the design process, faulty/broken parts, and similar
situations, a small contingency fund has been incorporated into the budget.
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6.0 - Company Profile

Luke Mulder CEO
He is currently in his 4th year in Simon Fraser University, finishing a degree in Applied Sciences
with a concentration in computer engineering. With industry experience from Intel as a Software
Developer and VHDL Designer, where he developed soft skills like interdepartmental
communication and presentation skills as well as technical knowledge of software technologies
and CMOS design practices. He possesses valuable microcontroller programming skills that
would be helpful in developing control software for a wide range servos, motors and sensors in
addition to knowledge of languages such as C, C++ and Python as well as 3D modeling
experience with SolidWorks. He has a genuine interest in project development and passion for
finding solutions to problems.
Noel Barron CFO
He is currently in his 4th year in Simon Fraser University, finishing a degree in Applied Sciences
with a concentration in electronics engineering. With industry experience from Ensemble
Systems as a Software Developer, he was able to grow professionally, and expand his
knowledge of software technologies tremendously. He possesses valuable programming skills
that would be helpful in developing front end interfaces and firmware for motor and servo control
with a wide range of languages such as C, C++, objective-C, Java, HTML, CSS, and JavaScript.
He has a genuine interest in project development and passion for finding solutions to problems.
Ben Hieltjes VP Systems
He is a 4th year Systems engineering student currently attending Simon Fraser University.
Experience working as a systems engineer and web applications developer at Optigo Networks
has further developed his skills as a software engineer and invoked an interest into the business
and marketing aspects of engineering products. Experience programming in C/C++, JavaScript,
and MATLAB in addition to projects centered on UI will be helpful in the design of the Software
UI for our automated drink system. Rigorous testing experience will be helpful as we seek to
find imperfection and fine tune this project. With an interest in control and automation coupled
with his ability to communicate effectively in both technical and non-technical environments, he
is an active contributor to the team at Lightweight Enterprises.
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7.0 - Conclusion
The bar and nightclubs three billion dollar industry in Canada alone, offers a considerably large
market for the Bartini. With a product that differentiates itself from its small amount of
competitors and a welcoming market thats ready to be entered, the Bartini is a product that has
the potential to succeed and change the way people celebrate with friends.
With the choices made regarding the materials and the design for the Bartini, we project the
costs of building a working prototype to be approximately $1070. As much as it is a challenging
engineering problem, the Bartini has an alluring entertainment aspect to it with its flashing LEDs
and the way it prepares your drinks right before your eyes that makes it appealing to anyone
who enjoys a night on the town. Through harmonious interaction between electronic, software,
and mechanical components, a sublime drink experience awaits the user of this product.
Casinos, bars, nightclubs, sporting arenas, hotels, and countless others will benefit from the
development of the Bartini system and the potential profits it promises. A reduced demand on
overworked bartending staff and less time spent waiting to grab a cold one at the bar will help
boost the spirits of bartending staff and customers alike.
The driven team at Lightweight Enterprises is motivated by the opportunity to provide partygoers
everywhere with a unique drink and entertainment experience that will have them smiling ear to
ear as they go about making memories worthy of a drink from the Bartini.
18 | P a g e
References
[1] - Ibisworld.ca, "Bars & Nightclubs in Canada Market Research | IBISWorld", 2016. [Online].
Available: http://www.ibisworld.ca/industry/default.aspx?indid=1685. [Accessed: 26- Jan2016].
[2] - Niaaa.nih.gov, "Alcohol Facts and Statistics | National Institute on Alcohol Abuse and
Alcoholism (NIAAA)", 2016. [Online]. Available: http://www.niaaa.nih.gov/alcoholhealth/overview-alcohol-consumption/alcohol-facts-and-statistics. [Accessed: 22- Jan2016].
[3] - Census.gov, "Population estimates, July 1, 2015, (V2015)", 2016. [Online]. Available:
http://www.census.gov/quickfacts/table/PST045215/00. [Accessed: 22- Jan- 2016].
[4] - MONSIEUR: The Automated Bartender - Professional Quality Cocktails in Seconds,
"MONSIEUR: The Automated Bartender", 2016. [Online]. Available: http://monsieur.co/.
[Accessed: 22- Jan- 2016].
[5] - Somabarkickstarter.com, "Somabar | Robotic Bartender for your Home", 2016. [Online].
Available: http://www.somabarkickstarter.com/. [Accessed: 22- Jan- 2016].
[6] - Somabar, Somabar Concept Art. 2016.
[7] - Monsieur, Monsieur Kiosk Concept Image. 2016.
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SFU ENSC Capstone Proposal Group 25 Spring 2016

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Lightweight Enterprises

January 25, 2016

Dr. Andrew Rawicz

Automated Drink Dispensing System

Dr. Andrew Rawicz - ENSC 440

January 25, 2015

Figure 1: SolidWorks Concept Model - Overview of System

Figure 2: Bartender Flow Chart

2.1 - Design Solutions

Mixing of the Drink and Cleaning the Chamber

2.2 - Proposed Design Solution

Pouring the Liquids

Figure 3: SolidWorks Concept Model - Carousel

Figure 4: SolidWorks Concept Model - Dispensing Mechanism

Figure 5: SolidWorks Concept Model - Mixing Chamber

Figure 6: SolidWorks Concept Model - Motor Mechanisms

Figure 7: SolidWorks Concept Model - Dispensing Chamber

Figure 8: System Interaction Diagram

Figure 9: Basic I/O Control Flow Diagram

3.0 - Market Overview

Figure 10: Somabar Machine [6]

Figure 11: Monsieur Automated Drink Machine [7]

4.0 - Project Planning

Automated Drink Dispensing System Gantt Chart

Figure 13: Milestone Chart

5.0 - Cost Overview

5.2 - Funding and Resources

6.0 - Company Profile

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