Starbucks: You are leaving money on the table. Luckily, I’m here to help. I’m talking about the steadfast way you ignore your many customers who are trying to reduce the sugar in their diets. I’m one of them. I absolutely love me a Venti Mocha Frappuccino, but ordered as is, the sugar content in it would probably render me unconscious. I want to order the lowest-sugar version of this lovely treat that I can. But, because your baristas collectively have zero clue about sugar as an ingredient, every time I try to do this, it’s a frustrating ordeal.
The first problem is that your lovely employees don’t know how to distinguish between low sugar and low fat. Just today while I was waiting for my custom-ordered frappe (“Light syrup. Light base.”), the manager turned to me and said, “So, for that skinny mocha frappe, what kind of milk did you want?”
Uh, no. Even I know that in Starbucksland, “Skinny” means low fat. I never said low fat. In fact, I asked for whole milk and whipped cream. I’m not afraid of the fat. I’m trying to reduce the sugar.
I’m never confident that I’m getting the lowest-sugar version of the Mocha Frappuccino, no matter how many times I order it. Sometimes the manager tells me to ask for “light base.” Sometimes the manager tells me to ask for “light syrup.” Which is it, my dudes?
The answer is so simple. PUT A LOW SUGAR FRAPPUCCINO ON THE MENU. There. Done. Add it to the list of drinks your employees learn to make. Then my low-sugar caffeine addict friends and I will know how to order it. And, hopefully, your baristas will get clear on how to make it. We’ll all waste less time talking about it; you’ll move the line along more quickly, sell more drinks and everybody wins.
Starbucks, you are in the business of selling complicated overpriced caffeine drinks to urban people willing to pay for them. Understanding and owning what the ingredients of these drinks are is sort of your job. Do it better. You’re welcome.