Comments on: Starbucks strikes back against “theft” http://www.rescuemarketing.com/blog/2009/05/12/starbucks-strikes-back-against-theft/ Strategic, common sense marketing, operations and tech advice that will strengthen your business - today! Wed, 18 Jan 2012 23:16:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Peggy http://www.rescuemarketing.com/blog/2009/05/12/starbucks-strikes-back-against-theft/comment-page-1/#comment-3851 Peggy Tue, 12 May 2009 18:47:33 +0000 http://www.rescuemarketing.com/blog/?p=2157#comment-3851 The last time I went into a corporate store and looked at the date of when the product was roasted, the coffee was six weeks old. No matter how you look at it, that coffee has zero flavor left to it, especially when coffee loses 25% of it's flavor within 10-14 days after it is roasted. I would rather chew on fresh grass than brew that through my home machine. The last time I went into a corporate store and looked at the date of when the product was roasted, the coffee was six weeks old. No matter how you look at it, that coffee has zero flavor left to it, especially when coffee loses 25% of it’s flavor within 10-14 days after it is roasted. I would rather chew on fresh grass than brew that through my home machine.

]]> By: Mark http://www.rescuemarketing.com/blog/2009/05/12/starbucks-strikes-back-against-theft/comment-page-1/#comment-3850 Mark Tue, 12 May 2009 14:26:01 +0000 http://www.rescuemarketing.com/blog/?p=2157#comment-3850 Thanks Justin, I appreciate it. BTW, I suspect part of the no-in-store-roaster issue is about green coffee storage, specialized personnel and store square footage as well. I'll bet the costs break out pretty evenly vs. transport, storage and related warehousing type costs. Thanks Justin, I appreciate it. BTW, I suspect part of the no-in-store-roaster issue is about green coffee storage, specialized personnel and store square footage as well. I’ll bet the costs break out pretty evenly vs. transport, storage and related warehousing type costs.

]]> By: 1600xxx http://www.rescuemarketing.com/blog/2009/05/12/starbucks-strikes-back-against-theft/comment-page-1/#comment-3849 1600xxx Tue, 12 May 2009 13:51:35 +0000 http://www.rescuemarketing.com/blog/?p=2157#comment-3849 I want to say that it is roasted and shipped out fairly fast. My store goes through 15 5lb bags of Pikes Place a week. Ill see if I can find a roasting date tonight when im at work. I want to say that it is roasted and shipped out fairly fast. My store goes through 15 5lb bags of Pikes Place a week. Ill see if I can find a roasting date tonight when im at work.

]]> By: Mark http://www.rescuemarketing.com/blog/2009/05/12/starbucks-strikes-back-against-theft/comment-page-1/#comment-3848 Mark Tue, 12 May 2009 13:48:49 +0000 http://www.rescuemarketing.com/blog/?p=2157#comment-3848 Thanks for clarifying those operations, Justin. Do you have any idea what the time frame is between roasting and store arrival? (I realize it may vary) Thanks for clarifying those operations, Justin. Do you have any idea what the time frame is between roasting and store arrival? (I realize it may vary)

]]> By: 1600xxx http://www.rescuemarketing.com/blog/2009/05/12/starbucks-strikes-back-against-theft/comment-page-1/#comment-3847 1600xxx Tue, 12 May 2009 13:16:49 +0000 http://www.rescuemarketing.com/blog/?p=2157#comment-3847 While Starbucks does roast coffee at a plant and ship it to the stores, it is shipped as whole bean. The only exception is the coffee used for iced coffee, that is pre-ground and packaged for the correct proportions. The coffee that we brew in the shop every day is ground in the morning and again mid-day as needed. The espresso we use in drinks is also ground for each individual drink. Sure, roasting coffee in store is best, but the equipment is too expensive to put in every single Starbucks. While Starbucks does roast coffee at a plant and ship it to the stores, it is shipped as whole bean. The only exception is the coffee used for iced coffee, that is pre-ground and packaged for the correct proportions. The coffee that we brew in the shop every day is ground in the morning and again mid-day as needed. The espresso we use in drinks is also ground for each individual drink.

Sure, roasting coffee in store is best, but the equipment is too expensive to put in every single Starbucks.

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