It's good luck to post to the OPEN THREAD on Friday the 13th! (and throughout the weekend)

Just don't walk under a ladder while you're posting. (And watch out for black cats!) The OPEN THREAD is your weekly opportunity to spout off, ask questions or make observations about anything Starbucks-related.

Comments

[barista fun]

No one is discussing Toffee Mocha drink or Ghetto Salty Caramel Hot Chocolate return? :(

[ash_sk8s]

ghetto salted caramel hot chocolate?

[Grill]

Yeah Toffee Nut Mocha...another thick syrup pump to add to the bar...I wish they would bring back Dulce de Leche instead of adding existing flavours to Mocha every promo....
-Mint/Chocolate Mocha
-Raspberry Mocha
-Orange Mocha
-Peppermint Mocha
-Darkcherry Mocha
-and now Toffenut Mocha
No wonder promo beverages have been a flop the past year, we keep suggesting modifiers with core beverages and calling it an "exiting new drink". You can only spin it so many ways.

[mornbecomes]

I'm super-excited about the Toffee Mocha! It's different from the PM and DCM. the Toffee Mocha is it's own sauce (like Caramel Brulee was) and features milk chocolat(y)e and toffee, not toffee nut.

[mike]

Hi,

I just got a delicious MOCHA. Yep...from a local coffee shop not Sbux....and guess what, the barista use to work at sbux...and guess what....it had Sbux vanilla in it as I requested...since sbux does not prohibit customers from buying the syrup..I bought a bottle.......and now get it everyday for 40 cents cheaper....

[javagirl666]

Seriously?

[CM33]

No talk of free Vivanno day today?

[tired]

"So do you want toffee nut syrup with your mocha, or the toffee nut mocha sauce?" I can see it now...*cringe*

[WannaBelieve]

Guys, it's Toffee Mocha, not Toffee Nut, two completely different things. Shouldn't be any confusion.

[Legendary or bust]

I already hate this promo... And we don't even have PSL in the store yet.. Now I wonder what the winter 1 promo drinks are gonna be in January, as we all know the usual Christmas fare..

[Jim romenesko]

Free vivanno was a Canada only promotion, correct?

[Vaisya fin]

Salty caramel hot chocolate

3-4-5 pumps MOCHA
3-4-5 pumps TOFFEE NUT
1-1-2 pumps vanilla
Whip scream
Caramel sauce
Sea salt

Salty c

[tired]

Doesn't matter whether it's Toffee Mocha or Toffee Nut, confusion will still happen.

[hay;ey]

why is the SCHC 'ghetto' this year?
I like the salted caramel on a mocha

[Barista Ben]

I like the salted caramel hot chocolate. I always knew it was the toffee nut that made it - not the signature hot chocolate.

So we are coming out with something we technically already have. Using what we have available to make customers aware of something tasty without spending money on a new, dumb, syrup is not a bad thing.

[SPORK]

If I see one more vivanno, I will scream.

[sample cup]

@Barista Ben, there a difference: while we will use the Toffee Nut syrup for some of the promo items, many of them are going to be made with a new and different Toffee Mocha Sauce.

[name]

Can someone explain why caramel brule and dulce de leche are not permanent syrups?

[Supposed Eric]

Apparently there is no love for iPad users in the Starbucks card program. I just tried to reload my card at the web site and I could not pick the amount. I went to the app store and the Starbucks mobile app doesn't work on iPad.

Ironically the urban word of the day is "bragplaining".

[spence]

The Caramel Brule and dulce de leche have not become permanent options because they weren't as popular with people as they needed to be to become a menu option.
True. Many people loved them. Just not enough people loved them.

[Ryan]

@Supposed Eric: Don't feel bad. There is no love for Blackberry users, Android, or really anything short of iPhone/iTouch owners. ;-)

[name]

@ spence
I understand that but were they not more popular than say raspberry or toffee nut? We probably change one of those syrups once a month as opposed to caramel brule we would sometimes run out before our weekly order came.
Another question why don't we sell more of the plastic ice cups? I get asked at least once a week why don't we cary them?

[Hipsterdufus]

@name: raspberry or toffee nut may seem less popular, but flavors have to be sustainable over the entire country. some flavors are more or less poplar in certain areas.
also, the dulce de leche syrup had a shorter shelf life than the regular syrups. If you open a bottle of raspberry, it's good for a month, culce de leche only 7 days. less time to go through it all.

[Hipsterdufus]

actualy I don't remember the shelf life of that syrup now, it was either 24 hours, 7 days, or 14 days. lol

[Sheik]

I am in love
Stink bug
Don't squish it
Give it a hug

[StLouieDrip]

Very wonderful service this week at the Baldwin store on Manchester Rd. I now stop by very rarely, less than once a month, and usually at different locations. I'm usually getting the bold pour-over. A couple of the latest visits have been forgettable, but the Baldwin store was a very nice experience. Strangely I had the urge to yell at them, "Hey, don't make like you!... but oh, I resisted, and was well-behaved. And wow, I never knew Café Estima tasted so good either. Yum.

[Unemployed Barista]

So I've been trying to get a job at Starbucks for close to six months now. The SM and I have a very good 'Customer > Manager' relationship and I am friends with many of the current staff. The kicker would be that I am only seventeen and am a student (thus reducing me to afternoon and weekend availability). Any advice on getting an interview?

[Crema_the_crop]

The reason why SHC was phased out and why it's not returning for fall is because it was LOADED with (assumedly artficial) trans-fats. Doesn't fit with the good ol' "Real Food" guidelines. Mmmm delicious though.

[Crema_the_crop]

Additionally, I remain confident that SHC was merely repackaged Chantico mix.

[Hirayuki]

A pretty basic question here: What's the ice/coffee/milk/syrup ratio in a venti iced coffee with milk? I have a big batch of cold-brewed iced coffee concentrate I'd like to finish off in my insulated iced venti cup and don't know what goes to which line. Thanks. (I'm just a customer, hence the ignorance. If I were a partner, I'd like to think I'd have it down pat by now!)

Also, has Starbucks stopped selling the canned Light Doubleshot Energy+Vanilla? I used to pick up a couple every time I went to Target; now they're nowhere to be found, and I miss them.

[I.Hate.PSLs]

@Hirayuki

Six pumps classic, iced coffee to first line, milk to second, and ice the rest of the way.

[CD]

@Hirayuki

I do not know if the lines on your insulated cup are to standard or not, but the regular (disposable) iced venti cups have 20% more room in them than your insulated cup.

Starbucks' hot (paper) cup is 20 ounces. Starbuck's COLD Venti (plastic) cups are 24 ounces, not 20.

The insulated iced Venti cup is only 20 ounces.

A barista can weigh in to see if this would throw off the drink recipes (and/or suggest how to modify).

[fl sm]

@Unemployed Barista-

Ask the manager. If you can honestly assure him/her that you would be able to open up your availability for holidays when there is no school that would help. Also, are you staying locally for college? The minor part of it is really irregardless for me, it matters more what your other commitments are and whether or not you truly have the time to devote to a job and the longevity to stay with it long enough to be a GREAT partner.

Keep asking. Make sure she has your phone number. And most of all, be patient, managers will start hiring for season soon. It happens every year. (Lastly, if the "minor" thing seems like a hang up, you can apply for an "exemption to minor labor laws" in many states. This would allow you to be treated like every other partner (except that you would still need extra breaks) that may help with the availability restrictions though.

I hope that helps! Best of luck to you.

[Standards People, We Can Has Them?]

@Hirayuki

I don't know what I.Hate.PSLs is talking about. The only beverages we pour any liquid to the bottom line are the frappucinos, all liquid hits the bottom line of the cup. For Strawberry and cream frappucinos, we add strawberry juice to the second line.

For all Iced Coffees with Milk, we pour to the top line, with milk added on top, or room for cream left after the ice is put in.

I.Hate.PSLs may be referring to the Iced Cafe Con Leche, which follows the recipe they wrote, but is discontinued and not available on the POS, only by request. It is much creamier than an Iced Coffee.

Be warned, the Iced Coffee is the beverage with the most errors in its prep. Some people use 5 pumps, some people pour milk to the bottom line, then coffee, some people run out of iced coffee and just give iced americanos instead. My advice is to ask to see the recipe card and prep it that way. Or just experiment whenever you order the drink until you like it, and then remember your order.

There are no standards anymore.

[Hipsterdufus]

@STarndards People:

Sorry, but you are slightly incorrect too.

ICCL is still a drink, it was just essentially renamed Iced Coffe With Milk, and has the same recipe.

It is a button on the POS.

[dirty chai]

Hipsterdufus is right. Check your recipe cards.

[baroosta]

@Standards People - On the new 3 line iced cups, don't you pour iced coffee to the middle line and milk to the top line and if no milk is requested pour iced coffee to the top line? (If not, I have been making iced coffee incorrectly!)

[javagirl666]

On the new iced cups yes, to the middle line..but these people are talking about the iced cups we have for sale. And yes, Hipster is correct.

[usorthem3]

So how are the changes from the partner survey treating everyone? Just wondered, it wouldn't let me take it so I'm not sure what it even said, just curious.

[Ryan]

A question on the french press. Are there any 'rules' before it can be used, or can it just be used on request?

Also... the komodo dragon blend. I thought that it was a year round blend, is that wrong? I loved that...

[Jazzhands]

@Ryan - French press for customers? It can be used on request. Also, it can be used with any of our coffees, not just what we have brewing. And komodo dragon is a year round blend.

[Starbacker.]

Jazzhands. oh no. lol. bwaahahaaaaa

[BAYAREABUX]

@usorthem3

changes? in response to employee feedback? sorry, which company are you speaking of? I think you're on the wrong blog.

[anon]

I think we need to be half an ounce more understanding about the hold off on the partner view survey results. Canada recently finished their survey. International markets still need to take the survey. My guess is, once everyone has the opportunity to provide their unadulterated opinion-results will be shared.

[nfl jerseys]

I do not know if the lines on your insulated cup are to standard or not, but the regular (disposable) iced venti cups have 20% more room in them than your insulated cup.

[Melody]

@Bayareabux -Imho, about 90% of in store problems are caused by lack of labor - Everything from clean bathrooms, to coffee education, to clean condiment counter etc ...
I think labor affects the bottom line more than any cost of products or much of anything else(I don't really know that, just guess that's true). It's been so long that the tight labor has been in place that it doesn't look like that will ever change. I used to hope that Starbucks would give up on being a single-coffee coffee house, but it doesn't look like that will change either. It doesn't seem like much is in store for big change. :/

[name]

@ melody
Labor is thought to be the higest cost here at sbux but what they are gaining by less labor they are losing in goodwill.

[sticks]

Outsource company is training at Starbucks SSC. More layoffs on the way?

[Darth Sidamo]

As far as the results of the partner survey I have gotten a free pack of VIA.

I actually carried it around for a few weeks referring it to my cost of living raise I had been hoping for. That three pack of VIA was the difference and now I can afford to go back to school, possibly even on a vacation in the upcoming future.

Labor definitely is a great solution, however I have seen bits and pieces of stores that do almost the same amount of business weekly as mine and somehow they manage to get 2-3 more people on the floor. It seems like every district has that one store. This particular store does the same amount of transactions during rush, does not make overwhelming frappuccinos, and per week does about the same amount of business. Also the morning is not incredibly overstaffed while the evening gets the shaft. This extra labor trends across all day.

[yup]

disposable iced ventis are 26oz