Starbucks barista turnover rate as high as 25% in 3 months? Cold drinks are the culprit!
According to the company's data, 25 per cent of baristas resigned within three months, up from 10 per cent before COVID-19 's outbreak, according to the Wall Street Journal. In response, Starbucks interim CEO Howard Schultz said that it may have something to do with the tedious steps of making cold drinks and is trying to improve.
Starbucks' third-quarter financial results, released on Aug. 2, showed that cold drinks accounted for 75% of Starbucks' beverage sales. The turnover rate of baristas at Starbucks in the United States is on the rise, and Starbucks executives said that one of the main reasons may be related to customers' thirst for cold drinks. The process of making Starbucks cold drinks is much more complicated than that of hot drinks; baristas have several complicated procedures in addition to constantly replenishing ice cubes.
In order to improve the working environment of its employees, Starbucks is exploring ways to improve its store configuration and speed up the production of cold drinks at its Seattle headquarters.
The Wall Street Journal reported on Sept. 1 that the whole process of making an ice drink was restored, and barista Lisa Koss showed the steps needed to make Starbucks iced caramel macchiato. Ms. Koss first made espresso from the hot bar area, then turned to the ice bar area and used a stirring machine to make a smoothie section. Then go to the reheating bar area to get the extracted espresso, and then get the milk from the refrigerator. Finally, go back to the blender to get the sand ice, bend down to scoop the ice, and finally pour the necessary raw materials into a glass of ice drink. Just a cup of iced caramel macchiato took about three minutes to make. For other more popular cold drinks, the production steps are more cumbersome.
Starbucks, on the other hand, hopes that employees can quickly deliver these entirely handmade drinks to consumers. A Starbucks barista revealed that a store had tracked the delivery time of its drive-through staff, which was expected to take less than 50 seconds.
Starbucks said that there is no standard waiting time for the express service, but a waiting time of 50 seconds or less is ideal.
Starbucks employees told the Wall Street Journal that the average daily passenger flow is about 1500, much higher than the 1200 in the past.
In order to better meet the faster development of Starbucks stores, Starbucks has said that many stores in the United States need to be overhauled. To address the tedious steps of making cold drinks, Mr Howard said Starbucks would design new stores from scratch.
Today, Starbucks is trying to increase employee retention. In order to retain employees, in addition to raising its hourly wage in August 2002, Starbucks is also reviewing its store configuration, menus, and the work of baristas.
Photo Source: Internet
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