I always order black coffee with a couple ice cubes (so I don’t burn my tongue). I was visiting family in Charlotte this week and was surprised that their Starbucks had replaced the large canisters of drip coffee with some sort of coffee-on-demand machine that made each cup fresh.
The staff told me that this reduced waste of all the drip they’d through out at the end of each shift/day.
Comically though, the coffee the machine put out was so hot that they were double cupping every order. The lids didn’t fit as snug over a double cup, so nearly every one of my orders dribbled down the cup as I walked out. And of course I went from “wait right here I’ll have your order right up” to waiting 2+ minutes for my cup to be made.
I’m not judging if it makes sense for Starbucks or not — maybe someone did all this math already. It was just a funny example of the ripple effects that stem from a seemingly easy decision to reduce waste, make each cup fresh, which would seem like no brainers.
The staff told me that this reduced waste of all the drip they’d through out at the end of each shift/day.
Comically though, the coffee the machine put out was so hot that they were double cupping every order. The lids didn’t fit as snug over a double cup, so nearly every one of my orders dribbled down the cup as I walked out. And of course I went from “wait right here I’ll have your order right up” to waiting 2+ minutes for my cup to be made.
I’m not judging if it makes sense for Starbucks or not — maybe someone did all this math already. It was just a funny example of the ripple effects that stem from a seemingly easy decision to reduce waste, make each cup fresh, which would seem like no brainers.