Friday, August 21, 2009

Decaf Double Short Skim Double-Pump Vanilla Latté

I promise this is a coincidence; I had no intention of writing about coffee for two articles in a row (previously: “Iced Coffee Savings“).

Yesterday, Starbucks started instituting pricing changes on some drinks, lowering the prices of easy-to-make, popular drinks and raising the price on larger, more complicated drinks. There weren’t a lot of specifics, but two different articles mentioned the frappucino as one of the targets for a $0.25 price increase. I’ve worked at two different Starbuckses, and that is not a difficult thing to make, but it does require people to wait a little longer, especially in the summer.

Easy drinks will see a price cut of five or ten cents, nothing to get real excited about. The thing that people usually forget about Starbucks is that – and I’ve heard this from managers of the store – it’s supposed to be a place you go to treat yourself once in a while. If a five cent price decrease at a gourmet coffee shop manages to save you a significant chunk of money over the course of a year, you’re already pretty wealthy, and you don’t need the discount.

Here are some insightful comments from the same story at the Huffington Post:

I’ve always believed that the price should be based on how long it takes to describe what you want.

From a business perspective, I believe this is a good idea. However, haven’t bars been doing this for years?

it would help alot if starbucks would charge $20 for an iced caramel frappuccino. that’s probably the only thing that would keep me from drinking every one I get my hands on.

ok, $50

And just for fun, here are my favorite two drink recipes of all time (I swear I have seen people order these):

  1. Three-quarters decaf quad grandé soy extra-hot no whip mocha valencia
  2. Triple venti upside-down non-fat extra caramel caramel macchiato

In a first, Starbucks lowers price of some drinks, Lisa Baertlein, Reuters, August 20, 2009

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Decaf Double Short Skim Double-Pump Vanilla Latté



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