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#16 Tresko

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Posted 27 February 2007 - 01:33

QUOTE(Indy @ 27 Feb 2007, 00:49)
Iz Time magazina...
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Starbucks: Wake Up, Smell the Coffee
Monday, Feb. 26, 2007 By BILL SAPORITO

You can't wake up and smell the coffee at Starbucks. That's the lament of Howard Schultz, the founder and chairman of the ubiquitous java chain, in an internal memo that recently became external. In this wistful missive, Schultz fretted that, because coffee is delivered in flavor-locked packaging, the atmosphere had changed, the romance evaporated; the Starbucks "experience" of baristas grinding beans, pulling expresso shots and hand-crafting beverages had been automated away by machines that can knock out an expresso with the press of a button.

If I may be so bold, Howard, smelling the coffee isn't the problem — it's getting to it. In the 'Bucks nearest my office, I'd venture that two out of five days I don't have the 15 minutes to wait to purchase a simple cup of black coffee. Just coffee. No milk, no sugar, no syrup, no fooling. No way.

It's not the atmosphere, Howard. It's your incompetence. Or at least that of the executives who work for you at your way too laid-back HQ. You're talking atmosphere when you should be talking about front-end operations. Instead, in my Starbucks we have the morning chaos, the lines stretching all the way to the ludicrously heavy doors, a drill duplicated at the coffee hour of 4 p.m., where they've mastered the art of have exactly one less person on hand than needed. Then again, I can't blame the local manager for this parsimony, since she hardly has any room for more people. The place is too cluttered up with displays of coffeemakers, mugs, CDs, books and that other crap you can't sell.

And please, let's not blame the machines, either. French and Italian cafes ditched the handmade espresso years ago for automation and don't seem to have suffered ennui because of it. You think Café Flore in Paris would lose its charm because it served automated café au lait? Je pense que no friggin' way. Sit down in Starbucks and enjoy a cup and some conversation? Sure, if you can manage to snag a seat from the WiFi squatters who have set up an office for the price of a latte. (Here's a suggestion: Set up joint outlets with Kinkos, and get these freeloaders out of your stores. What shall we call it? Starkos? Buckos? Stinkos?)

Starbucks began life as a place to get a killer cup of coffee, espresso or cappuccino. A commodity turned into an art form. Great idea. Liquid bliss. But now it's an overcrowded, underdesigned mess. Even McDonald's coffee has been rated higher than Starbucks by Consumer Reports. Your joe has lost its mo. And that's your fault, Howard. And Wall Street's. As a public company, Starbucks is under constant pressure to grow same-store sales to make investors happy. Fair enough. So, like every other retailer, you've asked the question: What else can I run through this retail box? First it was more complicated, more expensive drinks — your caramel macchiatos, your white chocolate caffe mochas. You guys are actually proud that there are 10,000 different drink combinations. Are you insane? Don't you know what happens when you increase complexity in any business process? Steve Jobs makes 10 products. Seems to be working out pretty well.

From coffee you added tea and baked goods and lunch items and CDs and books and DVDs; and now breakfast. Starbucks has installed an oven in its stores to warm its new egg/cheese/meat breakfast combos. And you wonder where the coffee smell has gone? I just know that somebody in HQ is going to ask the logical question, if they haven't already: What else can we run through those ovens? We're only using them in the morning. Why not cookies? Or pizza? Or pretzels? Or tacos?

I'd love to wake up and smell the coffee, Howard, but I can't. Because 17 people are always in line in front of me, each ordering a grande two shots nonfat no whipped cream extra hot dolce cinnamon latte from the pike position, an egg florentine, a croissant, a Sheryl Crow CD and a half-pound of Guatemala Casi Cielo.

You don't need more ambiance, you need more throughput. More machines, more sales terminals. You want us to smell the coffee, just grind some. In the meantime, we're waiting.

Saporito nema pojma. "Ditched hand made espresso"? Yeah, wright.

Pitam se, pitam: zašto u Italiji nema nijednog Starbucksa? Biće da je zato što bi se svaki pravi ljubitelj kafe izbljuvao po tim sranjima koje prave u Starbucks-u, a koja uopšte ne mogu da se nazovu kafom.

#17 Indy

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Posted 27 February 2007 - 02:43

Slazem se, kafa je kafa, a Starbucks je poslasticarnica.

#18 PeraZdera

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Posted 27 February 2007 - 05:08

starbucks ce tesko da se otvori u srbiji... ko sa prosecnom platom tamo moze da plati kapucino 4$? ono, kao, idemo ulicom i ajmo na kapucino od 500 dindzi za dvoje.. malo morgen

+ cutite tamo u bg-u, ima kafiћa na svakom chosku + smoking allowed tongue.gif

+ kome josh treba kafa u kartonskoj casi pored kafe u sholjici? nemate pojma koliko dosadi taj odvratan karton svaki jebeni dan (a tek koliko smeћа se pravi, da ne pocinjemo....)

#19 Saiya

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Posted 27 February 2007 - 09:52

QUOTE(PeraZdera @ 27 Feb 2007, 05:08)
starbucks ce tesko da se otvori u srbiji... ko sa prosecnom platom tamo moze da plati kapucino 4$? ono, kao, idemo ulicom i ajmo na kapucino od 500 dindzi za dvoje.. malo morgen

+ cutite tamo u bg-u, ima kafiћa na svakom chosku + smoking allowed  tongue.gif

+ kome josh treba kafa u kartonskoj casi pored kafe u sholjici? nemate pojma koliko dosadi taj odvratan karton svaki jebeni dan (a tek koliko smeћа se pravi, da ne pocinjemo....)



o tome sam i ja razmisljao. ne pijem kafu ali sam jednom otisao u taj starbucks, zato sto je jedna devojka htela. pa ajd da popijem vrucu cokoladu i pojedem jedan browni.

3dl solja i taj jedan mali kolacic zu bili oko 8€ ph34r.gif pa ljudi nisu normalni. za te pare imas bre rucak za dve osobe.

to mi je bio prvi i poslednji put da sam tamo otisao. posto i ta vruca cokolada nije bila nesto dry.gif


o ko voli i hoce da pije kafu iz kartonske case, u bg-u odma na cosku izpred dramskok pozorista, kada se ide sa slavije. tu ima jedna mala kafiterije, intermezzo. tu isto ima na starbucks fazonu, kafice sa razlicitim armomama. a i naravno za poneti u kartonu tongue.gif

#20 apotekarica

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Posted 27 February 2007 - 10:04

Nisam nikad bila, a kad malo bolje razmislim u vecini gradova u kojima sam ostajala duze od par dana nije ni bilo Starbucksa.

Sta je preporuka - neki trademark, da probam?

Note: ne volim jake kafe

#21 Tresko

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Posted 27 February 2007 - 10:21

QUOTE(Indy @ 27 Feb 2007, 02:43)
Slazem se, kafa je kafa, a Starbucks je poslasticarnica.

Ma, i ja sam malo preterao sa onim "sranje". Ali, fakat prava kafa je prava kafa. A Starbucks je stvarno neki vid poslastičarnice. wink.gif

#22 gaspod

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Posted 27 February 2007 - 10:25

QUOTE(PeraZdera @ 27 Feb 2007, 05:08)
starbucks ce tesko da se otvori u srbiji... ko sa prosecnom platom tamo moze da plati kapucino 4$? ono, kao, idemo ulicom i ajmo na kapucino od 500 dindzi za dvoje.. malo morgen

+ cutite tamo u bg-u, ima kafiћa na svakom chosku + smoking allowed  tongue.gif

+ kome josh treba kafa u kartonskoj casi pored kafe u sholjici? nemate pojma koliko dosadi taj odvratan karton svaki jebeni dan (a tek koliko smeћа se pravi, da ne pocinjemo....)


Dobre su čaše za auto (velike za nas koji ločemo kafu kofama) i ima ih, moj favorit je Grinet.

U centru BG možeš sada za evro-dva da sedneš i popiješ makar pristojan esp. što je odlično, nažalost kojom se brzinom banke kote po boljim lokacijama neće još dugo.

Ma otvoriće se i ovde, ova dilema me podseća na otvaranje Mc-a i dilemu pljeska-hamburger, ima mesta za sve. Cene će verovatno biti prilagođene ovdašnjim kao i plate zaposlenih.

#23 Larko

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Posted 27 February 2007 - 10:26

molim treska da mi objasni sta je to sa kafom u italiji i zasto je svaki espreso, makar ga popio u mehani kraj autoputa, trideset puta bolji nego neki koji cu dobiti u becu ili gdevecne...sta turaju unutra.
btw, cuo sam price da je rec o vodi i da je, sto se vode tice, stvar najbolja u napulju, tako da se tamo moze popiti i najbolja kafa i pojesti najbolja pica.

#24 paculla

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Posted 27 February 2007 - 10:31

... a i u poslasticarnicama ume da bude lepo wink.gif

u starbucksu je potcenjena obicna crna filter kafa. prvo: jaca je i aromaticnija od onih koje dobijas u kaficima, drugo: jeftinija je.

ono sto starbucks cini skupim su ekstra ukusi i prelivi, mrvice keksa i kojekakve gluposti koje mozes da dodas da dobijes poslasticu a ne kafu.

#25 alberto.ascari

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Posted 27 February 2007 - 10:39

ye*eš kafu iz papira...

#26 nickie

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Posted 27 February 2007 - 10:43

QUOTE(alberto.ascari @ 27 Feb 2007, 10:39)
ye*eš kafu iz papira...


ma, iz kese bih je sad pila...

#27 paculla

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Posted 27 February 2007 - 10:44

QUOTE(alberto.ascari @ 27 Feb 2007, 10:39)
ye*eš kafu iz papira...


starbucks kafa je iz papira samo kad ne sedis u kaficu nego je poneses.

#28 Tresko

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Posted 27 February 2007 - 10:52

QUOTE(Larko @ 27 Feb 2007, 10:26)
molim treska da mi objasni sta je to sa kafom u italiji i zasto je svaki espreso, makar ga popio u mehani kraj autoputa, trideset puta bolji nego neki koji cu dobiti u becu ili gdevecne...sta turaju unutra.
btw, cuo sam price da je rec o vodi i da je, sto se vode tice, stvar najbolja u napulju, tako da se tamo moze popiti i najbolja kafa i pojesti najbolja pica.

Hm, ima nešto i u tome o vodi. Medjutim, recimo stvarno je tačno da apsolutno najbolji espresso na svetu možeš da popiješ u Napulju. A naročito u Caffe Mexico. Tamo recimo imaju aparat za espresso koji nije ugašen nikad već sto godina. Espresso se služi tako da šoljice i tacne drže u nekom ogromnom škafu punom vrele vode, kafedžija ti grune šećer rukom sa gomile u šoljicu i onda bukvalno nakaplje kratki espresso. Tako nešto nema nigde u svetu.

Drugi grad, u kojem su manijaci za kafu, je Trst. Tajna je kako u vodi, tako i u aparatima koji se nikad ne gase, jer ako aparat ugasiš, pa ga ujutru upališ, prvih ne znam koliko espressa su odvratni. Zato, ostavljaju aparate uvek uključene.

Zatim, imaju svoje tajne u mešavinama kafe, koje možeš da nadješ u prodaji samo u Italiji. I na kraju, količina espresa koja se istoči u šoljicu.

Recimo, kad u Beču naručiš capuccino, dobiješ neku šoljetinu od pola litra, i to ne liči ni na šta. Pravi capuccino se služi u normalnoj šoljici za espresso, dopunjenoj penom.

Ono što drugde prodaju kao capuccino(uključujući i Srbiju) u Italiji se zove caffelatte.

Što se tiče pizze, takodje Napoli je neprikosnoven. Najbolja pizza je u delu grada Quartieri Spagnoli. Preporučljivo je ići obučen minimalno, bez nakita i novčanika. Poneti dovoljno para samo za dve pizze. Nekoliko puta sam tamo jeo Margheritu, i posle toga, jedno godinu dana nisam više nigde mogao da jedem pizzu.

Isto važi i za pastu. Italijani, kurve, za izvoz prave potpuno drugačiju pastu. Mešaju i malo mekog brašna. Tako, recimo Barilla koja se izvozi, nema blage veze sa onom pastom koju možeš da kupiš u Italiji. Dosta ljudi iz Beograda mi nisu verovali, pa sam im odneo pastu kupljenu u Italiji. Kad su uporedili sa onim što su kupili negde drugde, počeli su da veruju.

Udavih malo, ali to bi bilo to. Italijani mnoge stvari prave drugačije, tj. manje kvalitetno za izvoz. Na stranu što brandovi koji se najviše izvoze(recimo Barilla) su u Italiji, low price, middle quality products.

Od paste su najbolji DeCecco, Voiello, Garofano(uglavnom paste proizvedene u Napoliju).

#29 alberto.ascari

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Posted 27 February 2007 - 10:52

QUOTE(paculla @ 27 Feb 2007, 10:44)
starbucks kafa je iz papira samo kad ne sedis u kaficu nego je poneses.



Ma ok, naravno, ali meni je to sve kao McD i slično.

Imamo mi ovde nešto slično Coffee Heaven, nisam ušao u to u životu.

#30 1234

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Posted 27 February 2007 - 11:16

QUOTE(Allegra @ 26 Feb 2007, 21:17)
osh' da ti kazem otvoreno ?

bjaaaaaaaaaazi

tongue.gif pali bre tongue.gif