March 1, 2025 • 10 mins
The Foodie Diary blog post discusses Starbucks' plan to discontinue 13 drinks starting March 4, 2025. This decision is part of a "Back to Starbucks" initiative led by CEO Brian Niccol to streamline the menu and refocus on coffee. The drinks being cut include several Frappuccinos, iced options, and hot beverages. The reasons for the cuts are simplifying operations, focusing on popular items, and reducing redundancy. While some customers and baristas are pleased with the change, others lament the loss of their favorite drinks. Starbucks aims to balance efficiency with innovation by introducing new menu items alongside the cuts.
https://thefoodiediary.com/what-starbucks-drinks-are-going-away/
https://thefoodiediary.com/what-starbucks-drinks-are-going-away/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Okay, so Starbucks, right, they're like changing their menu. I mean,
and we're not just talking about like a couple new
drinks here and there.
Speaker 2 (00:07):
Yeah, this is like a major overhaul right now.
Speaker 1 (00:09):
Yeah, and we've got a budget, articles, announcements, even some
like crazy Reddit threads about this whole thing.
Speaker 2 (00:15):
A lot to dive into for shure.
Speaker 1 (00:17):
Let's start with like the big news. Yeah, the thing
that like everyone's talking about thirteen drinks they're getting cut,
like starting March fourth, gone.
Speaker 2 (00:25):
Yeah, no more ice, motchl lemonade, Java chip, frappuccino, poof
just like that.
Speaker 1 (00:29):
It's kind of a big deal, right for Starbucks to
like cut that many drinks all at once.
Speaker 2 (00:33):
It is, I mean usually they like phase things out gradually, right,
So this is like a pretty clear sign that they
are serious about like streamlining and simplifying you know, what
they offer.
Speaker 1 (00:46):
Yeah, and it's like even more interesting when you look
at what they're cutting, right, Like nine of those thirteen
drinks are frappuccinos.
Speaker 2 (00:53):
Yeah, the espressove frappucino, the Cafe of Vanilla frappuccino, even
the white chocolate mocha frappuccino.
Speaker 1 (00:58):
It's like they're saying, no more blended drinks.
Speaker 2 (01:00):
Well, yeah, I mean, think about it. Frappuccinos, they're really
labor intensive, you know, lots of ingredients, lots of steps,
and they can really slow down the line, especially like
during those peak hours, you know, like the morning rush.
Speaker 1 (01:12):
Yeah. I mean, I can't tell you how many times
I've been stuck behind someone ordering like a triple venti
halfcaff soy caramel macchiato with extra whip exactly.
Speaker 2 (01:21):
So you know, I'm wondering if this is Starbucks's way
of addressing like the long wait times and maybe even
you know, improving the whole customer experience.
Speaker 1 (01:30):
Yeah. Remember that Forbes article we have It talks about
how Starbucks' customer satisfaction actually dipped in twenty twenty four.
Speaker 2 (01:37):
Yeah, so maybe all those complicated drinks and long lines
are part of the problem.
Speaker 1 (01:41):
So maybe this menu shake up is their way of
course correcting. Like they're saying, hey, we hear you, We're
getting back to basics.
Speaker 2 (01:47):
Back to good coffee exactly. That's the message they're sending
with this back to Starbucks thing they keep talking about. Yeah,
and you know, it's not just about making things simpler.
Behind the counter. They also want to focus on like
their most popular drinks and cut out the stuff that's
kind of redundant.
Speaker 1 (02:01):
Yeah, like I get it. They have a white chocolate
mocha and a white chocolate mocha frappuccino, Like we really need.
Speaker 2 (02:06):
Both exactly, it's just redundant.
Speaker 1 (02:08):
Yeah.
Speaker 2 (02:09):
It makes you wonder, like what does Starbucks really want
to be known for. Are they a coffee house with
you know, really good coffee, or are they like a
place to get these crazy instagrammable drinks.
Speaker 1 (02:20):
Yeah, and hold on thirteen drinks. That's just the beginning
right now.
Speaker 2 (02:23):
Oh yeah, this is just the first wave.
Speaker 1 (02:25):
Starbucks is planning to cut a whole thirty percent of
their entire menu by September.
Speaker 2 (02:31):
Yeah, that could be like almost one hundred items.
Speaker 1 (02:33):
Wow.
Speaker 2 (02:34):
There's a lot of people on Reddit freaking out about this,
like what's next? What else is going to get cut?
Speaker 1 (02:39):
Someone pointed out that the drinks are cutting now, that's
only like fourteen percent of the.
Speaker 2 (02:43):
Menu, So yeah, if they're going for thirty percent, that's
a lot more to come. Yeah, I mean, what if
your favorite drink is in danger?
Speaker 1 (02:49):
It makes you think, right, it does. I mean, it's
kind of exciting though, right, like a whole new Starbucks menu.
Speaker 2 (02:54):
Yeah, it's definitely got people talking.
Speaker 1 (02:56):
It's like, what's to say it's gonna go? Are there
gonna be any surprises?
Speaker 2 (02:58):
Speaking of surprises, they are adding some new stuff for spring.
You know those lavender drinks they had back in like
twenty twenty four.
Speaker 1 (03:06):
Oh yeah, where they're back. They're bringing back the lavender drinks. Yeah.
Speaker 2 (03:10):
And they're also adding a new iced cherry chai.
Speaker 1 (03:13):
So they're cutting a ton of drinks and adding new ones.
It seems a little I don't know, like are they
trying to like simplify Are they trying to come up
with like the next big hit.
Speaker 2 (03:23):
It's all about balance, right, They got to streamline things,
but they also got to keep people you know excited,
give them something new to try. Okay, that makes sense,
and you know, getting rid of the unpopular drinks that
freeze up resources to like develop new stuff that might
appeal to like a wider audience.
Speaker 1 (03:40):
And they're not just messing with the drink menu. They're
also adding a holapenu chicken pocket to the food menu.
Speaker 2 (03:46):
Whooh spicy?
Speaker 1 (03:48):
Do you think they're trying to become more of a
lunch spot.
Speaker 2 (03:50):
Maybe it could be a smart move, right, get people
coming in all day, not just for their morning coffee.
Speaker 1 (03:55):
Yeah. Plus it kind of plays into that whole coffee
house fibe, right, like a place where you can actually
hang out to have a meal. Okay, but let's be real,
this whole menu change is huge news and people are
freaking out online.
Speaker 2 (04:08):
Yeah, I mean it's a big change.
Speaker 1 (04:10):
I've seen everything from like excitement to like pure outrage.
Speaker 2 (04:15):
People get really passionate about their Starbucks orders, I know, right.
Some people are excited about like faster service and a
shorter menu.
Speaker 1 (04:22):
Yeah.
Speaker 2 (04:22):
And then there are the people who are like mourning
the loss of their favorite drinks.
Speaker 1 (04:26):
Like Shelby Gibbs. She tweeted, rip iced golden ginger drink,
you were too good for this world.
Speaker 2 (04:33):
And then you've got people like Eddie Massa who posted
about time Starbucks needs to get back to its roots
coffee not milkshakes.
Speaker 1 (04:40):
Yeah. It seems like there's two camps, right, the people
who want a more traditional coffee experience, right, and the
people who love those crazy blended drinks.
Speaker 2 (04:47):
The frappuccino fans.
Speaker 1 (04:49):
I'm curious how this whole back to Starbucks thing is
going to change their image. You know. It's like they're
trying to get away from that image of being like
the place for sugary, over the top drinks. Yeah.
Speaker 2 (04:58):
Remember that article by Katie Nato she used to be
a barista. Oh yeah, and she was saying that those
super sweet frappucinos they clashed with Starbucks trying to be
like a premium coffee destination.
Speaker 1 (05:08):
But weren't Frappucina's like a huge part of what made
Starbucks so popular in the first place.
Speaker 2 (05:14):
They were.
Speaker 1 (05:15):
Yeah, I mean, didn't they practically invent the whole blended
coffee drink trend.
Speaker 2 (05:19):
They did, and it worked for a while. But now
it's like they're trying to move away from that and
be more sophisticated, you know, more focused on the coffee itself.
Speaker 1 (05:28):
Okay, so is this just a fad or is Starbucks
like really changing direction here.
Speaker 2 (05:34):
I think it's more than a fad, especially when you
consider their new CEO.
Speaker 1 (05:39):
Brian Nicol. Right, he came from Chippotle.
Speaker 2 (05:41):
Yeah, and Chipotle is all about efficiency and a simple menu.
Speaker 1 (05:45):
And he's already said that he thinks the Starbucks menu
is overly complex.
Speaker 2 (05:49):
Yeah, he actually used that phrase during an earnings call,
so it seems like he's bringing that same philosophy to Starbucks.
Speaker 1 (05:54):
So maybe this is just the first step in like
a much bigger transformation could be.
Speaker 2 (05:57):
I mean, they're already trying out new store format, expanding
their digital stuff, and investing in sustainability.
Speaker 1 (06:05):
Wow, it sounds like they're not afraid to take risks. Nope,
But will it work? I mean, change can be tough,
especially for a company as big as Starbucks.
Speaker 2 (06:15):
It's a gamble for sure. They're hoping that by making
things simpler, improving service, and focusing on what they do best,
they can win back customers and you stay on top.
Speaker 1 (06:25):
But what about the people who are going to miss
their favorite drinks? Like, what if you're a die hard
iced Golden Ginger drink fan? Is there any hope?
Speaker 2 (06:34):
Well, Starbucks has said that a lot of the ingredients
from the discontinued drinks will still be available, so you
might be able to, like ask your barista to make
something similar. Oh really, as long as they have the
ingredients and the time.
Speaker 1 (06:46):
So it's not a complete goodbye, more like a see
later maybe exactly.
Speaker 2 (06:50):
And hey, who knows, maybe some of these drinks will
come back if enough people demand it.
Speaker 1 (06:53):
Yeah, you never know.
Speaker 2 (06:54):
It's like a revolving door of coffee creations.
Speaker 1 (06:57):
So this menu change, it's definitely got everyone talking, but
it also makes you think about what Starbucks is really
trying to do here. Are they just trying to make
things more efficient or are they trying to change their
whole image?
Speaker 2 (07:10):
And how is this going to affect Starbucks globally? Right?
Will other countries see these same changes exactly? Will back
to Starbucks be a worldwide thing.
Speaker 1 (07:22):
It's a lot to think about and we've only just
scratched the surface we have. But one thing's for sure,
Starbucks is changing definitely, and it's going to be interesting
to see where it goes from here. It really does
feel like Starbucks is at like a crossroads here, you know.
Speaker 2 (07:35):
Yeah, they're trying to find that balance right between being
like the classic coffee place everyone knows, right and like
keeping up with you know, what people want today, staying
ahead of the game.
Speaker 1 (07:46):
So this whole menu thing, yeah, it's not just about,
like you said, making things faster and easier for the
barista exactly.
Speaker 2 (07:52):
It's bigger than that. It's about Starbucks trying to figure out, Like,
what does premium coffee even mean anymore?
Speaker 1 (07:58):
Right, It's like a whole identity crisis.
Speaker 2 (08:00):
Yeah, they've got to appeal to their loyal customers who
like all those fancy drinks, right, but they also have
to attract like knee customers who might want something different,
you know, something simpler, maybe even more authentic.
Speaker 1 (08:10):
And it's interesting, right because all this stuff we've been
talking about, the articles, the reddit threads, all that, it's
all about what's happening in America.
Speaker 2 (08:20):
That's a great point. We haven't even thought about like
the rest of the world. What about Starbucks globally?
Speaker 1 (08:25):
Yeah? Are other countries going to see these same changes?
Speaker 2 (08:28):
Will back to Starbucks be a global thing?
Speaker 1 (08:31):
I mean it makes you wonder, right, like are those
super sweet frappuccinos viewed the same way in other cultures?
Speaker 2 (08:38):
Hmmm, that's interesting to think about.
Speaker 1 (08:39):
Maybe in some countries those drinks are seen as like
more sophisticated or something.
Speaker 2 (08:44):
You know, what's considered premium is different everywhere, right, So
Starbucks has to be careful about that when they're making
changes in different countries.
Speaker 1 (08:51):
So what have we learned today?
Speaker 2 (08:53):
It seems like Starbucks is making a pretty big move
with this menu shake up.
Speaker 1 (08:56):
Yeah, it's risky, but it's also smart.
Speaker 2 (08:59):
You know, they're trying to stream line things, improve their image,
and ultimately, like make sure they stay successful.
Speaker 1 (09:04):
It's like a reminder that even huge companies like Starbucks,
they can't just sit back and relax.
Speaker 2 (09:10):
Nope, they have to constantly adapt and change to stay relevant.
Speaker 1 (09:14):
And what Starbucks is doing it's like a classic example
of how a company can try to reinvent itself without
losing what makes it special exactly. And for us as
coffee drinkers, all we can do is watch and see
what happens. Will it work, will it be a total disaster.
Speaker 2 (09:29):
Only time will tell.
Speaker 1 (09:30):
But one thing's for sure. The next time you go
to Starbucks, things might look a little different.
Speaker 2 (09:36):
Yeah, it's kind of exciting, right it is.
Speaker 1 (09:38):
It's a reminder that even something is familiar as our
daily coffee, there can still be surprises, changes, new things
to discover.
Speaker 2 (09:46):
So next time you're at Starbucks, take a look around.
Speaker 1 (09:48):
Yeah, check out the new menu, see how things are changed.
Maybe you'll find your new go to.
Speaker 2 (09:53):
Drink, or maybe you'll reminisce about an old favorite that's
not there anymore.
Speaker 1 (09:56):
Either way, it's a chance to like engage with a
brand that's always changing, trying to figure out what it
means to be Starbucks in today's world.
Speaker 2 (10:05):
And that's what makes this whole thing so interesting. It's
a story about change and adaptation and the challenges of
trying to stay ahead of the curve.
Speaker 1 (10:12):
Say this, and the story's not over yet, so stay tuned,
coffee lovers.
Speaker 2 (10:16):
There's a lot more to come.
Okay, so Starbucks, right, they're like changing their menu. I mean,
and we're not just talking about like a couple new
drinks here and there.
Speaker 2 (00:07):
Yeah, this is like a major overhaul right now.
Speaker 1 (00:09):
Yeah, and we've got a budget, articles, announcements, even some
like crazy Reddit threads about this whole thing.
Speaker 2 (00:15):
A lot to dive into for shure.
Speaker 1 (00:17):
Let's start with like the big news. Yeah, the thing
that like everyone's talking about thirteen drinks they're getting cut,
like starting March fourth, gone.
Speaker 2 (00:25):
Yeah, no more ice, motchl lemonade, Java chip, frappuccino, poof
just like that.
Speaker 1 (00:29):
It's kind of a big deal, right for Starbucks to
like cut that many drinks all at once.
Speaker 2 (00:33):
It is, I mean usually they like phase things out gradually, right,
So this is like a pretty clear sign that they
are serious about like streamlining and simplifying you know, what
they offer.
Speaker 1 (00:46):
Yeah, and it's like even more interesting when you look
at what they're cutting, right, Like nine of those thirteen
drinks are frappuccinos.
Speaker 2 (00:53):
Yeah, the espressove frappucino, the Cafe of Vanilla frappuccino, even
the white chocolate mocha frappuccino.
Speaker 1 (00:58):
It's like they're saying, no more blended drinks.
Speaker 2 (01:00):
Well, yeah, I mean, think about it. Frappuccinos, they're really
labor intensive, you know, lots of ingredients, lots of steps,
and they can really slow down the line, especially like
during those peak hours, you know, like the morning rush.
Speaker 1 (01:12):
Yeah. I mean, I can't tell you how many times
I've been stuck behind someone ordering like a triple venti
halfcaff soy caramel macchiato with extra whip exactly.
Speaker 2 (01:21):
So you know, I'm wondering if this is Starbucks's way
of addressing like the long wait times and maybe even
you know, improving the whole customer experience.
Speaker 1 (01:30):
Yeah. Remember that Forbes article we have It talks about
how Starbucks' customer satisfaction actually dipped in twenty twenty four.
Speaker 2 (01:37):
Yeah, so maybe all those complicated drinks and long lines
are part of the problem.
Speaker 1 (01:41):
So maybe this menu shake up is their way of
course correcting. Like they're saying, hey, we hear you, We're
getting back to basics.
Speaker 2 (01:47):
Back to good coffee exactly. That's the message they're sending
with this back to Starbucks thing they keep talking about. Yeah,
and you know, it's not just about making things simpler.
Behind the counter. They also want to focus on like
their most popular drinks and cut out the stuff that's
kind of redundant.
Speaker 1 (02:01):
Yeah, like I get it. They have a white chocolate
mocha and a white chocolate mocha frappuccino, Like we really need.
Speaker 2 (02:06):
Both exactly, it's just redundant.
Speaker 1 (02:08):
Yeah.
Speaker 2 (02:09):
It makes you wonder, like what does Starbucks really want
to be known for. Are they a coffee house with
you know, really good coffee, or are they like a
place to get these crazy instagrammable drinks.
Speaker 1 (02:20):
Yeah, and hold on thirteen drinks. That's just the beginning
right now.
Speaker 2 (02:23):
Oh yeah, this is just the first wave.
Speaker 1 (02:25):
Starbucks is planning to cut a whole thirty percent of
their entire menu by September.
Speaker 2 (02:31):
Yeah, that could be like almost one hundred items.
Speaker 1 (02:33):
Wow.
Speaker 2 (02:34):
There's a lot of people on Reddit freaking out about this,
like what's next? What else is going to get cut?
Speaker 1 (02:39):
Someone pointed out that the drinks are cutting now, that's
only like fourteen percent of the.
Speaker 2 (02:43):
Menu, So yeah, if they're going for thirty percent, that's
a lot more to come. Yeah, I mean, what if
your favorite drink is in danger?
Speaker 1 (02:49):
It makes you think, right, it does. I mean, it's
kind of exciting though, right, like a whole new Starbucks menu.
Speaker 2 (02:54):
Yeah, it's definitely got people talking.
Speaker 1 (02:56):
It's like, what's to say it's gonna go? Are there
gonna be any surprises?
Speaker 2 (02:58):
Speaking of surprises, they are adding some new stuff for spring.
You know those lavender drinks they had back in like
twenty twenty four.
Speaker 1 (03:06):
Oh yeah, where they're back. They're bringing back the lavender drinks. Yeah.
Speaker 2 (03:10):
And they're also adding a new iced cherry chai.
Speaker 1 (03:13):
So they're cutting a ton of drinks and adding new ones.
It seems a little I don't know, like are they
trying to like simplify Are they trying to come up
with like the next big hit.
Speaker 2 (03:23):
It's all about balance, right, They got to streamline things,
but they also got to keep people you know excited,
give them something new to try. Okay, that makes sense,
and you know, getting rid of the unpopular drinks that
freeze up resources to like develop new stuff that might
appeal to like a wider audience.
Speaker 1 (03:40):
And they're not just messing with the drink menu. They're
also adding a holapenu chicken pocket to the food menu.
Speaker 2 (03:46):
Whooh spicy?
Speaker 1 (03:48):
Do you think they're trying to become more of a
lunch spot.
Speaker 2 (03:50):
Maybe it could be a smart move, right, get people
coming in all day, not just for their morning coffee.
Speaker 1 (03:55):
Yeah. Plus it kind of plays into that whole coffee
house fibe, right, like a place where you can actually
hang out to have a meal. Okay, but let's be real,
this whole menu change is huge news and people are
freaking out online.
Speaker 2 (04:08):
Yeah, I mean it's a big change.
Speaker 1 (04:10):
I've seen everything from like excitement to like pure outrage.
Speaker 2 (04:15):
People get really passionate about their Starbucks orders, I know, right.
Some people are excited about like faster service and a
shorter menu.
Speaker 1 (04:22):
Yeah.
Speaker 2 (04:22):
And then there are the people who are like mourning
the loss of their favorite drinks.
Speaker 1 (04:26):
Like Shelby Gibbs. She tweeted, rip iced golden ginger drink,
you were too good for this world.
Speaker 2 (04:33):
And then you've got people like Eddie Massa who posted
about time Starbucks needs to get back to its roots
coffee not milkshakes.
Speaker 1 (04:40):
Yeah. It seems like there's two camps, right, the people
who want a more traditional coffee experience, right, and the
people who love those crazy blended drinks.
Speaker 2 (04:47):
The frappuccino fans.
Speaker 1 (04:49):
I'm curious how this whole back to Starbucks thing is
going to change their image. You know. It's like they're
trying to get away from that image of being like
the place for sugary, over the top drinks. Yeah.
Speaker 2 (04:58):
Remember that article by Katie Nato she used to be
a barista. Oh yeah, and she was saying that those
super sweet frappucinos they clashed with Starbucks trying to be
like a premium coffee destination.
Speaker 1 (05:08):
But weren't Frappucina's like a huge part of what made
Starbucks so popular in the first place.
Speaker 2 (05:14):
They were.
Speaker 1 (05:15):
Yeah, I mean, didn't they practically invent the whole blended
coffee drink trend.
Speaker 2 (05:19):
They did, and it worked for a while. But now
it's like they're trying to move away from that and
be more sophisticated, you know, more focused on the coffee itself.
Speaker 1 (05:28):
Okay, so is this just a fad or is Starbucks
like really changing direction here.
Speaker 2 (05:34):
I think it's more than a fad, especially when you
consider their new CEO.
Speaker 1 (05:39):
Brian Nicol. Right, he came from Chippotle.
Speaker 2 (05:41):
Yeah, and Chipotle is all about efficiency and a simple menu.
Speaker 1 (05:45):
And he's already said that he thinks the Starbucks menu
is overly complex.
Speaker 2 (05:49):
Yeah, he actually used that phrase during an earnings call,
so it seems like he's bringing that same philosophy to Starbucks.
Speaker 1 (05:54):
So maybe this is just the first step in like
a much bigger transformation could be.
Speaker 2 (05:57):
I mean, they're already trying out new store format, expanding
their digital stuff, and investing in sustainability.
Speaker 1 (06:05):
Wow, it sounds like they're not afraid to take risks. Nope,
But will it work? I mean, change can be tough,
especially for a company as big as Starbucks.
Speaker 2 (06:15):
It's a gamble for sure. They're hoping that by making
things simpler, improving service, and focusing on what they do best,
they can win back customers and you stay on top.
Speaker 1 (06:25):
But what about the people who are going to miss
their favorite drinks? Like, what if you're a die hard
iced Golden Ginger drink fan? Is there any hope?
Speaker 2 (06:34):
Well, Starbucks has said that a lot of the ingredients
from the discontinued drinks will still be available, so you
might be able to, like ask your barista to make
something similar. Oh really, as long as they have the
ingredients and the time.
Speaker 1 (06:46):
So it's not a complete goodbye, more like a see
later maybe exactly.
Speaker 2 (06:50):
And hey, who knows, maybe some of these drinks will
come back if enough people demand it.
Speaker 1 (06:53):
Yeah, you never know.
Speaker 2 (06:54):
It's like a revolving door of coffee creations.
Speaker 1 (06:57):
So this menu change, it's definitely got everyone talking, but
it also makes you think about what Starbucks is really
trying to do here. Are they just trying to make
things more efficient or are they trying to change their
whole image?
Speaker 2 (07:10):
And how is this going to affect Starbucks globally? Right?
Will other countries see these same changes exactly? Will back
to Starbucks be a worldwide thing.
Speaker 1 (07:22):
It's a lot to think about and we've only just
scratched the surface we have. But one thing's for sure,
Starbucks is changing definitely, and it's going to be interesting
to see where it goes from here. It really does
feel like Starbucks is at like a crossroads here, you know.
Speaker 2 (07:35):
Yeah, they're trying to find that balance right between being
like the classic coffee place everyone knows, right and like
keeping up with you know, what people want today, staying
ahead of the game.
Speaker 1 (07:46):
So this whole menu thing, yeah, it's not just about,
like you said, making things faster and easier for the
barista exactly.
Speaker 2 (07:52):
It's bigger than that. It's about Starbucks trying to figure out, Like,
what does premium coffee even mean anymore?
Speaker 1 (07:58):
Right, It's like a whole identity crisis.
Speaker 2 (08:00):
Yeah, they've got to appeal to their loyal customers who
like all those fancy drinks, right, but they also have
to attract like knee customers who might want something different,
you know, something simpler, maybe even more authentic.
Speaker 1 (08:10):
And it's interesting, right because all this stuff we've been
talking about, the articles, the reddit threads, all that, it's
all about what's happening in America.
Speaker 2 (08:20):
That's a great point. We haven't even thought about like
the rest of the world. What about Starbucks globally?
Speaker 1 (08:25):
Yeah? Are other countries going to see these same changes?
Speaker 2 (08:28):
Will back to Starbucks be a global thing?
Speaker 1 (08:31):
I mean it makes you wonder, right, like are those
super sweet frappuccinos viewed the same way in other cultures?
Speaker 2 (08:38):
Hmmm, that's interesting to think about.
Speaker 1 (08:39):
Maybe in some countries those drinks are seen as like
more sophisticated or something.
Speaker 2 (08:44):
You know, what's considered premium is different everywhere, right, So
Starbucks has to be careful about that when they're making
changes in different countries.
Speaker 1 (08:51):
So what have we learned today?
Speaker 2 (08:53):
It seems like Starbucks is making a pretty big move
with this menu shake up.
Speaker 1 (08:56):
Yeah, it's risky, but it's also smart.
Speaker 2 (08:59):
You know, they're trying to stream line things, improve their image,
and ultimately, like make sure they stay successful.
Speaker 1 (09:04):
It's like a reminder that even huge companies like Starbucks,
they can't just sit back and relax.
Speaker 2 (09:10):
Nope, they have to constantly adapt and change to stay relevant.
Speaker 1 (09:14):
And what Starbucks is doing it's like a classic example
of how a company can try to reinvent itself without
losing what makes it special exactly. And for us as
coffee drinkers, all we can do is watch and see
what happens. Will it work, will it be a total disaster.
Speaker 2 (09:29):
Only time will tell.
Speaker 1 (09:30):
But one thing's for sure. The next time you go
to Starbucks, things might look a little different.
Speaker 2 (09:36):
Yeah, it's kind of exciting, right it is.
Speaker 1 (09:38):
It's a reminder that even something is familiar as our
daily coffee, there can still be surprises, changes, new things
to discover.
Speaker 2 (09:46):
So next time you're at Starbucks, take a look around.
Speaker 1 (09:48):
Yeah, check out the new menu, see how things are changed.
Maybe you'll find your new go to.
Speaker 2 (09:53):
Drink, or maybe you'll reminisce about an old favorite that's
not there anymore.
Speaker 1 (09:56):
Either way, it's a chance to like engage with a
brand that's always changing, trying to figure out what it
means to be Starbucks in today's world.
Speaker 2 (10:05):
And that's what makes this whole thing so interesting. It's
a story about change and adaptation and the challenges of
trying to stay ahead of the curve.
Speaker 1 (10:12):
Say this, and the story's not over yet, so stay tuned,
coffee lovers.
Speaker 2 (10:16):
There's a lot more to come.
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