Starbucks has introduced a new policy to charge customers for extra ingredients in their drinks, responding to rising costs and inflation. While many customers are upset about the change, this approach could prevent overall price hikes on all beverages. The charges for custom additions, such as matcha powder and flavored syrups, reflect the operational challenges Starbucks faces, particularly after a surge in complex custom orders during the pandemic. The CEO, Brian Niccol, previously of Chipotle, brings valuable experience from a brand known for charging for extras like guacamole.
Starbucks’ new policy to charge for extras addresses the increasing costs associated with customizations that burden overall operations.
CEO Brian Niccol’s background at Chipotle emphasizes the sustainable approach to handling price strategies for additional ingredients.
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