At High Tech High Chula Vista, entrepreneurship isn't just taught — it's lived.
What started as an honors biology project by Diego Marquez has grown into Cup O Diem, a student-run coffee bar operating on campus every single school day. The name says it all: Cup O Diem comes from carpe diem — seize the day — and that's exactly what these students are doing.
Diego, now a senior, built the business from the ground up. He purchased the coffee machine, developed the concept, and turned a classroom project into a real, revenue-generating operation. As it grew, he did what any entrepreneur would do: he hired. First, he brought on Karla's brother as a junior. Then came Karla Gaytan, now in 9th grade, who joined the team and stepped into her very first job.
Every morning from 7:35 to 8:40 AM, Karla and her team run the stand — taking orders, greeting customers, managing operations, and learning what it means to balance work and school simultaneously. For Karla, this isn't just coffee. It's her first real experience with leadership, communication, and professional responsibility. This happens all before first period.
But Cup O Diem is about more than hustle. The business is built with community and sustainability at its core. They use organic beans and organic milk, compost all coffee grounds, and have even invested in café chairs to create a welcoming, comfortable space where every student feels safe and at home. They are still paying off the machine — a real-world lesson in business investment and long-term thinking.
This is what HTH Chula Vista does differently. Students aren't waiting until college or adulthood to become entrepreneurs — they're doing it now, in the hallways, before the school day even begins. From a biology project to a thriving small business, passed from a senior to a junior to a freshman sibling, Cup O Diem is proof that when young people are trusted with real responsibility, they rise to meet it.
Seize the day. ☕
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