The production is too cumbersome! Lucky employees are looking forward to Yang Zhi's coming off the market?!

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click on the attention| Daily Boutique Coffee Culture Magazine Coffee Workshop

Since entering October, Luckin's launch of new products seems to have accelerated. In the past two weeks, it has launched five or six new products, attracting the attention, attempts and discussions of a large number of fans who are concerned about the brand's trends. Among them, after the upgraded formula of "Raw Coconut Poplar Branch Ganlu" was re-launched, it was quickly promoted to the "new favorite" of many users, becoming the drink they most often buy back in recent times.

However, as the sales of "Raw Coconut and Poplar Sweet", which is popular among consumers, increased, many Lucky workers also complained more about this product."Since the Poplar Sweet was launched, the timeliness rate has not exceeded 90","It's too difficult to do it and takes time","It feels like a century to make a cup of Poplar Sweet Sweet", and "It's really a waste of time."

According to the clerk, to make a cup of "raw coconut poplar branch nectar", you must first take out several raw materials such as coconut milk jelly, mango puree, coconut milk, and jasmine tea from the refrigerator, weigh them one by one, add them into a snow pot, and stir them evenly. Only then can you pour them into a packed cup to produce it. The cumbersome steps make many people sigh that this should be one of the most difficult drinks for Lucky to make at present.

In addition, Ruixing employees said that the coconut milk jelly that cannot be squeezed during the process of making drinks and the mango puree that is easy to splash all over are often annoying. After producing, they have to promptly tidy up the countertops piled with various materials, clean utensils with residual mango puree, and restore the dilapidated bar to a clean appearance according to the brand's requirements.

Because of this, if you "bump into" more than a dozen cups of "raw coconut and poplar branch nectar" to be made during a busy selling order, it will be like a nightmare for the on-duty shop assistant. Some migrant workers bluntly say they may be rushing to make drinks while guests and takeout riders urge them to break down emotionally.

And when the store closes for the day and the shop assistants start closing for work, they discover that the problems caused by "raw coconut dew" are not over yet.

Because mango puree, an indispensable ingredient in drinks, is very viscous and often sticks to the snow pot used to make drinks, Ruixing staff rinse the utensils every time they finish making a cup of drinks in their daily work. However, according to the feedback from the workers, the mango mud left by the snow pot will accumulate on the filter screen of the slag trap along the water flow, which will block the sewer channel over time, causing the sewage to overflow from the pool.

Some people exposed the slag separation pond full of sewage after the store closed. They reluctantly said that since the launch of "Raw Coconut Poplar Branch Ganlu", the slag separation pond in the store has been blocked from time to time by sticky mango puree. Therefore, they need to spend more time paying attention to the situation of the slag separation pond, cleaning the filter screen and unblocking the pipes in time to prevent the overflowing sewage from making a mess on the ground.

All kinds of worries caused by the "raw coconut poplar branch nectar" have caused many migrant workers to regard this product as a scourge and an "enemy of employees." Many people can't help but ask daily on social media,"When will the raw coconut poplar branch nectar be released from the market!! "。

Picture from: Xiaohongshu

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