mystarbucksidea.com
In case you missed this on their site:
Starbucks is consistently among the worst espresso experiences these days, which was not the case a few years ago. This is the most important issue for me, and the reason I'm always lukewarm to my Starbucks experiences these days. Their PR stunt from last month of closing the stores for 3 hours to re-train employees did nothing at the POS in my recent experience. I would not have noticed it had happened were it not for all the media coverage.
The La Marzocco grinder and auto-tamper system along with a proper espresso machine produces excellent shots and appears to be nearly as quick and easy for an employee. This system can also be tuned by a caring employee to make longer or shorter, deeper or lighter drinks according to a customer's preference. My hunch is that the routine maintenance on a real espresso machine is more complicated and specialized required by these made-like-McDonald's super-autos that Starbucks uses.
As Peet's does quite a bit of volume on the west coast and in Boston, and I can't imagine that the La Marzocco system would be a great hinderance, especially in locations where SBUX is competing with other espresso sellers.
What happened to the Starbucks system of 5 years ago? That was a clear reminder to customer and employee of Schulz's "one cup at a time" philosophy, which has COMPLETELY disappeared with all this automation.
--mike
http://www.flanabrand.com
Starbucks is consistently among the worst espresso experiences these days, which was not the case a few years ago. This is the most important issue for me, and the reason I'm always lukewarm to my Starbucks experiences these days. Their PR stunt from last month of closing the stores for 3 hours to re-train employees did nothing at the POS in my recent experience. I would not have noticed it had happened were it not for all the media coverage.
The La Marzocco grinder and auto-tamper system along with a proper espresso machine produces excellent shots and appears to be nearly as quick and easy for an employee. This system can also be tuned by a caring employee to make longer or shorter, deeper or lighter drinks according to a customer's preference. My hunch is that the routine maintenance on a real espresso machine is more complicated and specialized required by these made-like-McDonald's super-autos that Starbucks uses.
As Peet's does quite a bit of volume on the west coast and in Boston, and I can't imagine that the La Marzocco system would be a great hinderance, especially in locations where SBUX is competing with other espresso sellers.
What happened to the Starbucks system of 5 years ago? That was a clear reminder to customer and employee of Schulz's "one cup at a time" philosophy, which has COMPLETELY disappeared with all this automation.
--mike
http://www.flanabrand.com
posted by Michael Flanagan at 4:08 PM
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