Starbucks is changing to a flat-fee system for syrups and sauces, charging 80 cents regardless of quantity, starting Tuesday in U.S. and Canadian stores. This decision aims to streamline the ordering process for baristas and potentially lower customer costs. Previously, syrup prices varied by flavor and quantity. Additionally, other price adjustments include matcha powder at $1 per scoop, chai concentrate at 80 cents, and dried fruit at 50 cents each. These adjustments are part of a larger internal strategy by CEO Brian Niccol to enhance the company's appeal and operational effectiveness.
Starbucks is implementing a flat fee system for syrups at 80 cents, aiming to simplify orders and potentially reduce costs for customers.
The changes are part of a broader strategy under CEO Brian Niccol, who is refocusing on the brand's core identity and improving operational efficiency.
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