Starbucks is rolling out a series of changes designed to bring back the classic coffee house experience. Condiment bars, coffee mugs, and a revised code of conduct are among the key initiatives.
Starbucks customers in the U.S. and Canada are set to experience a return to familiar elements at their local coffee shops starting Monday. The Seattle-based coffee giant announced the reinstatement of condiment bars, allowing customers to personalize their beverages with a range of creamers, milks, and sweeteners. This move signifies a shift towards a more traditional coffee house experience, emphasizing customization and customer interaction.
In addition to the condiment bar revival, Starbucks is also implementing a new policy for in-store beverages. From Monday onwards, all drinks ordered for consumption at the cafe will be served in coffee mugs, glasses, or customers' clean personal cups brought from home. This change aims to promote a more sustainable and personalized experience for dine-in customers.Starbucks is also introducing a revised 'Coffeehouse Code of Conduct' to ensure a welcoming and respectful environment for all patrons. The code prohibits behaviors such as discrimination, violence, consumption of outside alcohol, smoking, drug use, and panhandling. The company emphasizes that its cafes, patios, and restrooms are intended for the use of customers and partners. These changes, including free refills for hot brewed coffee, iced coffee, hot tea, and iced tea during a single visit, are part of CEO Brian Niccol's broader strategy to revitalize the Starbucks experience. Niccol has outlined plans to simplify the menu, improve the separation of mobile order pickups from the in-store experience, and bring back the use of Sharpie markers by baristas. Recent initiatives like eliminating the fee for non-dairy milk substitutions reflect this commitment to returning to Starbucks' core coffee house identity
Food & Beverage STARBUCKS CONDIMENT BARS COFFEE MUGS CODE OF CONDUCT CEO BRIAN NICCOL MENU SIMPLIFICATION CUSTOMER EXPERIENCE
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