- From: "Jack Denver" <nunuvyer@xxxxxxxxxxxx>
- Date: Sat, 26 Jul 2008 18:10:28 -0400
"Bertie Doe" <montebrasite4@xxxxxxx> wrote in message news:6f0qe1F9ancoU1@xxxxxxxxxxxxxxxxxxxxx
I think that theoretically, the existing high end machines are already supposed to be self calibrating to some extent. There is always a tension between allowing the staff to mess with the controls and hiding the controls from them - if you don't know what you are doing, tweaking the variables could just as well make things worse as better.
"Dan Bollinger" < wrote in messagetheir average customer doesn't know the difference, so to Starbucks mind, why not lower the quality to match, and increase the quantity, too.
If Starbucks get enough folk hooked on espresso based drinks and these customers begin to drift toward the speciality shops, I'm sure SB's will have to improve quality.
Picture the scene, cameras on every machine (via broadband) and one real barista in Star Towers, per 100 outlets - raise/lower dose, grind finer/courser, temps up/down instructions. The real barista thereafter, need only monitor one shot per hour. % years replace HQ baristas with computers.
Dunno what Shultz's next phase plan is, but raising standards, is graspable.
When Schultz talks about raising standards, I think what he is really interested in doing is raising the standard of HUMAN interaction. People don't really care if their coffee is made by a robot - inside a *$ milk drink it hardly makes an difference. But they sure can tell if a robot is taking their order and serving them - for *$ prices they want some semblance of a "old world" experience where you interact with the barista a bit and not a McDonalds type experience where a sullen teenager punches keys on the special idiot proof cash register and hands you a bag. That's why the new superautos are still supers, but they've lowered the top so the barista can talk to you while he/she makes the drinks.
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