David Soley的动态

Have you ever waited 15+ minutes for your Starbucks coffee? You're far from alone. One customer we spoke with waited 40 minutes. And some folks are waiting as long as an hour for their iced caramel macchiatos. Baristas say understaffing is contributing to the delays. Some have started to notice fewer workers during certain times of the day, and many say they're struggling to keep up with in-person, drive-thru, mobile and delivery orders. Starbucks says its model ensures stores are appropriately staffed. Executives also made the point that, sometimes, the issues jamming up stores aren't about labor -- in reality, equipment or a less-than-ideal process can be the culprit. The company has a plan to speed up service that includes switching how drinks are made. Unpaywalled link below:

?? Shake Dog Shake! ?? ?? The new Starbucks CEO must have “woken up in the dark”, an apt line from The Cure’s 80s hit, describing the current state of the global coffee giant. Brian Niccol, previously the turnaround guru at Chipotle, has arrived to fix an “overly complex menu” that’s more confusing than a tall, grande, venti debate. ?? With sales tumbling 7% globally and a 14% drop in China, Niccol’s goal is clear: simplify the menu, review pricing, and streamline operations. But can Starbucks “wake up” and deliver a simpler, faster, and worth-every-penny coffee experience? ??? Here’s the twist; the changes are causing a stir not just among caffeine lovers but also on social media, where debates over the Israel-Gaza conflict and union issues are brewing faster than their lattes. Starbucks recent statement distancing itself from a union's political post added fuel to the fire. And then there’s Niccol’s 1,000-mile jet commute – ironic for a company touting green values, right? Yet, despite the chaos, Starbucks still holds a special place in many hearts. Maybe it’s the seasonal Pumpkin Spice Latte, maybe it’s the cozy ambiance, or maybe it's just the name itself that screams status. What do you think? Will Starbucks get its mojo back with a simpler menu, quicker service, and a price-friendly approach? Or will it still be a mix of highs and lows like the foam on your Frappuccino?

When you go to?Starbucks, what do you order? If you said something like a venti iced caramel macchiato with almond milk and an extra shot of espresso,?you are not alone. Behind the company's slumping stock price,?long wait times for customers, and cranky employees lies one big challenge -- its wildly complicated menu, which offers customers?170,000+ possible drink orders. Making all those double shots, swirls, and flavors?slows down orders,?annoys staff, and puts a drag on the company's finances.?Which makes simplifying key to re-energizing the business. It's also makes it an essential lesson in the often-overlooked power of subtraction to solve all sorts of tough problems.

How Starbucks makes you pay more for coffee. There are many great coffee brands out there. But Starbucks is really rich, worth over $100 billion. So, how do they get you to spend more money on coffee and keep coming back? First, they use fancy Italian names to make their stuff seem special. Italy is famous for its food. Everywhere you go in Italy, you can get yummy pasta made with fresh ingredients. From "baristas" to the sizes of their drinks... "venti" and "grande". Starbucks is trying to make you think their coffee is super fancy. Second, Starbucks tries to be friendly with each customer. When you order coffee, they ask for your name. And when your coffee is ready, they say your name. This makes you feel closer to them. Third, Starbucks doesn’t just sell coffee, they sell an experience. You can make your coffee just the way you like it. Their stores have wifi so you can stay, work, or even have meetings. And they have cool new places like the Starbucks Reserve Roastery, the Reserve Bar, and the Reserve Store. It’s like a fun place for people who love coffee. And if you don’t like Starbucks, you can go to smaller coffee shops instead... like Seattle’s Best. Oh, but that used to be owned by Starbucks too. ;) Whether you love or hate Starbucks, you can always learn from their marketing.

Reading through the recent Starbucks news, there's a key insight that stands out: the critical balance between operational efficiency and customer experience. Starbucks, a brand synonymous with convenience and quality, is now contending with a labor algorithm that, while efficient on paper, seems to be missing the mark in real-world application. This is a valuable lesson for businesses relying heavily on automation and algorithms. Algorithms and automation can significantly enhance operational efficiency, but they must be adaptable and sensitive to real-world dynamics. Starbucks' recent struggles underscore the importance of integrating human judgment into automated systems. This is especially crucial in service industries where customer interactions and unpredictable factors play a significant role. Implementing a continuous feedback loop from both employees and customers can help fine-tune automated systems. This ensures that the technology evolves based on actual conditions and experiences on the ground and that a company like Starbucks who was always thought of as customer focused -- remains human centric. As businesses navigate the intersection of technology and human experience, the Starbucks scenario serves as a reminder: effective integration of automation should enhance, not hinder, the human elements that define exceptional service. Embrace technology, but never lose sight of the people it aims to serve. #CustomerExperience #OperationalEfficiency #Automation #ServiceIndustry #CustomerSatisfaction

Note 2of 2 It maybe should offer new pastries like crumb cake and other items and give samples while customers wait then items customers prefer put for sale pastries go well with coffee they should also have coffee made in advance before store opening then most popular orders can be ready to take at a discounted price which would save time money and give employees more time and customers would be happy to take right away at a discount to save time and money no wait especially at peak hours there are so many ideas that I can think they can try from all my years in management they need an outside perspective they need to understand the employees and managers are the face and voice of the company you can’t have persons in corporate make descions but are not logical nor feasible to achieve the positive outcome or at least have corporate managers or heads spend days working in stores to learn what it is like and get a new perspective of what it’s like Excerpt from article on solution offered by new corporate head may have employees upset “as he natchiezev has emphasized efficiency while asking baristas to spend time chatting with guests. Those competing demands have left some workers and customers feeling like Starbucks is doing neither warmth nor convenience very well,”

Starbucks' strategy to bring back self-serve condiment stations and remove fees for non-dairy milk alternatives is a smart pivot to address customer frustrations. Allowing customers to customize their drinks independently may alleviate some bottlenecks and improve the overall experience, especially with recent concerns over long wait times. It’s also likely to resonate well with regular customers, who value quick service and personalization. The four-minute service goal reflects Starbucks' recognition that speed is critical to retaining customers. Amidst increasing options in the coffee space, especially from convenience-focused chains, a streamlined experience could give Starbucks a competitive edge. Holding prices steady is also notable—this could help sustain customer loyalty and show responsiveness to cost concerns, especially with rising inflation affecting discretionary spending. However, achieving these goals may require better staffing or operational changes to consistently meet that four-minute mark. For Starbucks, creating an efficient, customer-friendly experience while navigating labor and demand challenges could be key to reversing the sales decline.

What if Starbucks became the “Third Place” again—a spot where your morning coffee feels like an experience, not just a transaction? Starting next week, Starbucks is removing the surcharge on non-dairy milks like oat, almond, soy, and coconut. This change cuts about 10% from your drink total if you opt for these popular alternatives. With non-dairy being the second most common customization after espresso shots, it’s a step toward the more inclusive and welcoming experience that Starbucks once promised. But this isn’t the only change under the new CEO, Brian Niccol. He’s making bold moves to bring Starbucks back to being “a people company serving coffee.” With global sales down by 7% and fewer customer visits, Niccol has no shortage of challenges. But in his strategy, one thing is clear: it’s time to bring back the human touch. He’s reintroducing self-serve condiment stations and handwritten names on cups—those little things that once made Starbucks feel personal and community-centered. These touches are part of the “coffeehouse vibe” that has been gradually homogenized out in recent years. Reflecting on my decades with Starbucks, I remember the power of connection—like baristas recognizing regulars before they even walked in, or the pleasure of handing a coffee in a ceramic “for here” mug to someone who planned to linger. These small moments were what kept customers coming back, turning a simple coffee into a ritual and a connection. Yet timing is critical here. In China, Luckin Coffee has already outpaced Starbucks and is eyeing the U.S. market for next year. If Starbucks wants to reclaim its “Third Place” essence, it must return to the core that made it so beloved in the first place. When Starbucks sticks to its roots, focusing on people and authenticity, the brand grows stronger. What do you think—can Starbucks rebuild that unique coffeehouse charm in time to outshine its competitors? Share your thoughts on what you’d love to see come back to Starbucks.

About every 10 years, Starbucks has to course correct out of a “ditch”. I remember 15-20 years ago when Starbucks closed all stores for a day to “re-educate” baristas on coffee. Now, soon to come changes include returning to writing customer names on cups, instead of using printed stickers. And handing drinkings directly to customers instead of leaving them on the counter. Small details matter. #business #customerservice

?? Increasing SKUs in your inventory? Proceed with caution! ?? I find it intriguing that Starbucks has brought on the former Chipotle CEO Brian Niccol. Chipotle has created a huge following with only a handful of main ingredients. Starbucks' trend of increasing complexity - although delicious - is causing a decrease in customer satisfaction and dragging down financial performance. It will be interesting to see if Starbucks streamlines their offerings. While expanding your stock on hand can offer variety, it often leads to higher inventory costs, greater management complexity, and increased waste. More SKUs mean more cash tied up in stock, heightened risk of spoilage, and operational headaches. The allure of a diverse stocking plan can easily backfire, resulting in inefficiencies and stockouts that disappoint customers. https://lnkd.in/gE9srRNw