Starbucks lets it be known that customers can customize their Frappuccinos

The Wall Street Journal story says: "A rollout years in the making, the customized frappuccino is set to make its debut in early May in the U.S. and Canada. Starbucks is hoping its sales will help offset the seasonal slowing of hot-coffee sales during summer." The Seattle Times says this is more of a marketing than a product move.

Comments

[....]

i can already foresee the disaster when we start running out of the frappuccino mix and yet can't roll out the new method until the promo starts. that'll be fun in this warm weather marker, especially at my extremely high blended store.

[dreadingthenewfrapps]

booo

[Bobby]

actually we'll be doing a soft-launch - starting the new frappuccinos as we run out of base for the old kind.

honestly i don't understand all the fuss - we were one of the first test stores for these a few years ago (north of seattle) and they were quite popular. we still have people that ask when they'll be back.

[1/2 PUMP]

No more making base everyday which is a plus but there will be more work making these customizable Frap's and with less labor meaning more wait time for the customer. Although the frap's will taste better they will be a pain in the buttox!
Expect longer lines and wait time, less time on cleaning things, more time at cold beverage...

[Prosumer]

hmmm...quiter blenders...about time starbucks catches up with what is now available on the market :-)

[greenbean]

soy milk as an option? but aren't their other dairy ingredients in the frap?

[Bobby]

greenbean - not anymore, that's why they're customizable. no hfcs either.

[monica]

hmm... while I like this idea in theory I have my concerns as a customer. A few years ago I ordered a light caramel frap- and found it disgusting. I would be tempted to order a caramel frap with non-fat milk but I wonder if it was the artificial sweeteners in the light stuff that made it gross or the non-fat milk. It seems like you'll have customers that love the change until they order their drink differently and realize that it was fine the way it was.

[me myself and I]

The fact they are better customizable now will be welcomed by customers but really hated by baristas.

Can't wait for my customers to tell me I didn't put the requested quarter pump but rather a third pump of frap base in their drink and now all their weight watcher points are off for the day...

But I guess from a company point of view it is a very smart move.

[hearbutloud]

Sigh... the more options you give people, the more they will take. This is just another venue for the overly-complicated high maintenance (Can I have that half-caf, half nonfat, half soy, 1 pump sugar-free caramel, two equals, but with whip and drizzle all up in the cup? And since I know of hot drinks this complicated...).

No more making them in the same blenders, either folks! (Hi, I'm here to order eight completely different frappuccinos!)

Black coffee drinkers, I apologize.

[@usorthem3]

I had a customer yesterday and her husband walk in, ask if we had the old "box" frappuccinos of which I told her no but the license store in Tom Thumb does. Informed her about this nation wide rollout and that I believed in a couple of weeks that they would only be available from these license locations, She thanked me for the heads up info and walked right out the door to Tom Thumb. My only concern is that with the addition of the coffee based syrup, on a busy hot day, U can go thru a bottle in less than 30 minutes or at least that is my experience here in DFW where we have been doing them since last summer.

[me]

There is no change in labor for this. They are NOT taking labor away. We were told this yesterday.

[Sheik]

I had a customizable Mocha Frapp a month ago and I vow it to be my last Frapp ever. Tasted like a gas station frozen drink or a Dairy Queen moo-latte.

Watery. Flavorless. Gross. FAIL.

[Georgia Latte]

I think everyone shoud and I almost gasp when I say this.... GIVE IT A CHANCE. I haven't had one or seen them made, but Starbucks isn't going to do something horrible to their frappuccinos. Like it or not, they are a BIG part of our business and a huge money maker. Starbucks wouldn't change it to something that has been tested if the results weren't positive. I know a call out to everyone to just chill and give it a chance will go unheard.

[Erik]

@hearbutloud

Speaking as someone who orders drip 90% of the time, no need to apologize. I may leave if the line is too long, but most customers can see the number of people behind the counter and do the math.
It's not like the post office, where there is a long line, one window open, and two other windows staffed, but closed, so the clerks can do....what ever they do (I think it mocking us, but can't tell for sure.)

[Mrs. Tillinghamshackles]

What I think people need to remember is that this has been being tested for YEARS. They've been surveying partners and customers and tweaking it (we tested it twice over the last few years, with tweaks being made here and there throughout the process). It's not like someone woke up with this idea and rushed it out the door with no thought.

[Tiredofthis]

We have had these in Texas for about nine months and I have to say I like it a lot better. You will have a customer or two that really raise hell, but for the most part no one notices much of a difference. I have not liked many things we have done in the last few years, but this has been a winner. After several months of doing a third of the dishes and prep you do now, I think you will agree.

[cb]

I've been part of the test market now for two years. Its not a big deal, actually quite easy. Customers will be happy, they won't need to pay .70 for extra espresso that waters down the drink. You don't have to double blend anymore. Every once in a while I will make myself a java chip with extra coffee and use breve. The best coffee milkshake around!

[RememberTheGoodOl'Days?]

@Me

No they're not taking any labor away. They're taking an already labor intensive process and making it MORE labor intensive and not giving any ADDITIONAL labor. Everyone I've talked to who has made these says that each frap takes "a few more seconds" to make. Well, in a high volume blended store seconds add up quickly to minutes into hours.

[s]

new coke.

[DoubleShotOnIce]

Oh my lord! Folks... you've got to ease up on the labor/more work thing. Been making these in Tampa for almost 2 years. They taste much more fresh and don't take any more time to make (it may for a couple weeks while you get used to it).
You will have few if any customers who whine about the change, and it really is nice not to have the back-ups to make.
Have fun and embrace the change!

[Mrs. Tillinghamshackles]

You know, between all the prep time we'll save not having to make 400,000 bases a day I'd say it's a safe bet the labor thing will about even itself out.

Having worked in one of the test markets, I can say that after the initial adjustment it REALLY doesn't take ANY extra time or effort.

[me myself and I]

I recently had one of the "new" ones without even realizing it. So it can't be too bad. The only reason I know it was made the new way was because I sat in the cafe for a while and watched the bar partner doing other peoples drinks while my company went to the washroom.

[Corvex Corvidae]

As someone who's actually, you know, been doing this for months and months, let me assure you it's not as bad as you (want) to think. It works. We're just as fast as we ever were making these things. So don't bitch. It does you no good. You'll get used to it and you'll learn to like it. If for nothing else, no more cubes of Frap or CBB.

[hearbutloud]

@S - you took the words right from me! Of course, when Starbucks stopped brewing fresh double strength Italian Roast for its Frappuccino base, it already went the New Coke route.

@Erik - thanks for your patience and understanding, I just wish all customers were as judicious.

[Marcus]

I have never ordered a frappuccino before because I didn't know what it is (I am serious, and I go to starbucks regularly). I once asked what it was (meaning what is it made of), many years ago, when I was in high school, and was told it was made of a frappuccino base. The person I asked didn't know though what was in the base! So I didn't order one.

Can someone tell me what was in the old one and what is in the new different one? They have always been sort of a "mystery" "it is it really food?" product to me.

There used to be a coffee shop that shut down near me that had really good frozen drinks. They mixed ice cream, milk, espresso, and your choice of syrup. I don't mean to be glib, but I knew what that was! I can't say the same of a frappuccino; hopefully the new ones are simpler like the drink I just described.

[dylan]

Will this new frappuccino base finally be rid of the nasty high fructose corn syrup sweetener? I've avoided these for years after working at Starbucks for two years and reading the ingredients on the premix for these.

Dairy free is great though, soy is an option for frappuccino's that I can see appealing to those who can't have dairy.

[txsbux]

My district was one of the ones to move to the new frappucinos two years ago. They are now made with coffee concentrate (a prerunner to Via actually), milk, regular flavored syrup, ice, and a syrup base made with quite a lot of sugar and xanth gum for an emulsifier. Yes it takes a very small amount of extra time but it will become unnoticable once you get use to the new system. The hardest part was remembering to get everything in. I can tell you that they have worked with us to simplify the system and make the pump parts work better after quite a few bugs.

[txbux]

I personally don't like the new formula taste as much, but most customers didn't even notice. One notable exception was a lady in drive through asked if our frappucino machine was still broken. Still provides amusement for me every time I make one. Adding vanilla and breve was the closest copycat to the old formula.

[ami]

I will actually order these when they are available, especially if they'll only be 120 calories with skim and light syrup, and I can get it made with decaf. I'm not a regular customer, so SBUX will gain some of my business.

[@usorthem3]

For all of us that have been making the custom ones for awhile, I was told by my SM that the procedures for building them has been "L.E.A.N." analyzed and that we will be building the beverage in the cup first? Just wondered if anyone else had read the info or heard this. I also heard that there are new cups coming to measure by. Not judging anything until I see it but was curious if this was indeed the case from what "gossip" is going around.
@txbux How many times have U gone to pour them into the cup and realized from the texture that U forgot the syrup base because it doesn't look right? I know I do it every once in a while and it's good that U know instantly what is missing. On the pump issues, I know right? LOL Summer's on the way so frapp time is here. Hope we have a HOT summer so sales will triple!

[Aaron]

From TFA: "Although it came in six flavors, such as double chocolaty chip and coffee light, customers couldn't tweak the ingredients. That limitation helps explain why sales of the frappuccino have been softening the past two years, Ms. Young-Scrivner said."

I can think of other reasons...

[Aaron]

usorthem3,
Starbucks is coming out with new cups. They'll have an extra line somewhere below the existing two. It was on the portal somewhere... It says to disregard the third line for now when they start coming and we'll be told more later. Obviously they're for the frappuccino.

[Aaron]

BTW,

I believe I posted a comment on here a few years back saying Starbucks should stop using the nasty powder concentrate coffee (i've tried some syrup concentrate coffees at other places, it's much better) and make frappuccinos that live up to Starbucks' premium standards better. Clearly they saw that comment. I take full responsibility for this invention (except for the inevitable lack of enough labor to make them, that's all SBUX fault) and expect to be compensated accordingly!

PS sorry for being annoying and posting three times in a row...

[blueinmd]

:le sigh:

Much like the ridiculous and time wasting pour over brewing that Starbucks "borrowed" from another company - this only cements the companies status as the WalMart of the coffee world. Hey folks - what ever happened to using a french press...duh.

Maybe they should actually focus on creating tasty drinks instead of the disgusting slop they push on the public each and every new promotion. Honey Latte anyone? :shudders:

Oh, and who else is over Starbucks hiring outside candidates with zero institutional knowledge to run their stores? I know of two such cases in my immediate area and in both cases they have turned out to be utter disasters.

Once again, Seattle is it's own worst enemy....

["]

A cup of breve has over 300 calories, 28 grams of fat, and 90 grams of cholesterol. That is before the syrup, whipped creme and any caramel sauce etc....

What a disgusting cup full of heart disease. ;-)

[javagirl666]

Monica: the new light frappuccinos are being made with Stevia..there is no after taste

[bayareabux]

Aaron, that nasty powder you refer to also goes by the name of VIA

[@usorthem3]

@Aaron Cool thanks, don't get much portal time, u know?
@ " I don't think so since that would only make a tall. LOL

[Jen]

In the past six or so months of working for this company as a barista i have endured so many changed..our store got the new bars, then we did a new drink process, then back to the old, no we're the seed store in our district for another new drink making system, now our store may go split bar, and all of this as i prepare to become a shift within the next month...All i have to say, is that whatever gets thrown at me i'm prepared to try my best to not complain about it, and make the best of things so that i can continuously prove to my customers that Starbucks is still a great place for some great coffee.

[gmreat]

I was at a meeting yesterday and learned a lot about the new fraps, as well as tasted them. All I can say is I am SUPER excited!!! I literally can't wait to get this all set up and show my partners all of the advantages.
A lot of the negative posts related to this matter are from people who do not have the info yet. That is called ignorance, people.
KWITCHERBITCHEN.

[dreadingthenewfrapps]

@monica...both types of frapp base are made with nonfat milk.

our cafe actually has zero room for this. We have no idea how it's going to happen...

[dreadingthenewfrapps]

@usorthem being licensed has zero to do w/ what kind of frapps will be offered. ello

[dreadingthenewfrapps]

@blueinmind...no other "company" "invented" the pour over. How ignorant!! It's one of the oldest ways to brew coffee

[@usorthem3]

@dreadingthenewfrapps maybe in what ever part of the country U work in, but here where the corporate stores all do the custom already only license stores still mix from the box, like Barnes and Noble, I had forgotten what the boxes looked like until I was in there the other night, not sure if all Sbux will change or not, just like not all allow purchases on gift cards or not. I wasn't in those licensing meetings.

[Darth Sidamo]

@gmreat

You still totally miss the point. Coffee shakes have no place in an Italian Coffee shop. The focus has always needed to go back to the coffee and not towards smoothies. While the frappuccino has long been Starbucks cash cow, it has also been the start of its downfall into the McDonaldization of coffee.

[Mimi]

Sounds interesting to me. I wouldn't mind trying one. Hopefully this means the texture will be much better - I've lost count of the number of times I've had to ask for my coffee frappuccino to be reblended because there were massive chunks of ice in it. I even used to ask for it double blended and still ended up with chunks of ice.

[Christinschu]

mimi that's because double blending isn't the problem. If there is too much ice/too little base, no amount of blending will make your frappuccino taste better.

[Dee]

If someone brings their own milk, say almond milk, into the store, are you allowed to use it to make a drink for them? If so, that would mean more sales to people on restricted diets. And could a frappuccino be made with such milk?

[Tall Italian]

dee-we're not allowed to use outside milk in any drink. I feel your pain though. While I'm not allergic to soy, I am a vegan and therefor my choices are limited to soy milk. I try to watch my soy intake (estrogen...ect.) so a nut milk option would be great for me as well!