Popular cold coffee drinks at Starbucks require baristas to spend more time moving around for ingredients and equipment. With some stores topping 1,500 daily drink orders, the company is looking for a fix.
This browser does not support the video element.now faces daily crises in dispensing it
Many U.S. locations need to be overhauled, said Katie Young, who as senior vice president of global growth and development is in charge of figuring out what new cafes should look like. Having so much demand is a privilege for Starbucks,At the Tryer Center test lab at its Seattle headquarters recently, one barista demonstrated the time-consuming process of making a customized1. Lines the cup with caramel, then fills it with milk from a refrigerator below.4. Goes to cold bar to grab a blender.6.
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