Comments on: No better time than winter in Vermont for a Starbucks soy Frappuccino http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/ Reporting on all the latest Starbucks news! Fri, 10 Feb 2012 11:21:28 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Melody http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-9727 Melody Fri, 23 Jul 2010 03:57:51 +0000 http://www.starbucksmelody.com/?p=1189#comment-9727 @CaBarista - Thanks for jumping in. You had some of the same points as me, but said it in a much shorter way. I was though just reminded about this high demand for beverage customization - It was something that Cliff Burrows talked about at yesterday's analyst call: http://seekingalpha.com/article/215753-starbucks-corporation-f3q10-qtr-end-06-30-10-earnings-call-transcript?part=qanda @CaBarista – Thanks for jumping in. You had some of the same points as me, but said it in a much shorter way. I was though just reminded about this high demand for beverage customization – It was something that Cliff Burrows talked about at yesterday’s analyst call:

http://seekingalpha.com/article/215753-starbucks-corporation-f3q10-qtr-end-06-30-10-earnings-call-transcript?part=qanda

]]> By: Melody http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-9726 Melody Fri, 23 Jul 2010 03:54:17 +0000 http://www.starbucksmelody.com/?p=1189#comment-9726 Hello Faith, welcome to my blog! Hope you'll poke around at some of the other threads here and join in. I think perhaps it is time that I close this thread. This is an old Frappuccino thread, and we've had some better conversations, more recently. I have maintained over and over again that there wasn't really ONE main reason for the switch. Starbucks has talked about over and over again this need to reach out to people who wanted variety of milks in their Frappuccino. Even just yesterday that was mentioned at the Quarterly Conference call. I don't even consider the Frappuccino switch to be "good" or "bad" or that everyone should like them ... That's so silly. Taste is subjective. Some people have a taste in mind that they love and it is the old Frappuccino. You can't blame them for having those taste buds. Some customers will be lost over this switch. At the same time, I personally have been supportive of the switch to the new Frappuccinos. It has nothing to do with it being healthy (meaning at least for me it doesn't have to do with being healthy) - People want what tastes good - But over time there is incredible room for growth of the business with the Frappuccino as many new drinkers come into the store and add to the sales ... Those people who did want true customization. Sorry Faith that was a bit of a long and overwhelming answer. Hope you'll find some of our other conversations at this site to be interesting. There is a ton of coffee information! I highly recommend the blog post on Sumatra, and I highly suggest learning about coffee cuppings (not the same thing as a tasting), and I recommend any of the threads about barista art. Oh and there have been some great threads on Starbucks cards ... I love the history behind the "twilight" card which is the Starbucks located on 1st and Battery in Seattle. Melody Hello Faith, welcome to my blog! Hope you’ll poke around at some of the other threads here and join in. I think perhaps it is time that I close this thread. This is an old Frappuccino thread, and we’ve had some better conversations, more recently.

I have maintained over and over again that there wasn’t really ONE main reason for the switch. Starbucks has talked about over and over again this need to reach out to people who wanted variety of milks in their Frappuccino. Even just yesterday that was mentioned at the Quarterly Conference call.

I don’t even consider the Frappuccino switch to be “good” or “bad” or that everyone should like them … That’s so silly. Taste is subjective. Some people have a taste in mind that they love and it is the old Frappuccino. You can’t blame them for having those taste buds. Some customers will be lost over this switch. At the same time, I personally have been supportive of the switch to the new Frappuccinos. It has nothing to do with it being healthy (meaning at least for me it doesn’t have to do with being healthy) – People want what tastes good – But over time there is incredible room for growth of the business with the Frappuccino as many new drinkers come into the store and add to the sales … Those people who did want true customization.

Sorry Faith that was a bit of a long and overwhelming answer. Hope you’ll find some of our other conversations at this site to be interesting. There is a ton of coffee information! I highly recommend the blog post on Sumatra, and I highly suggest learning about coffee cuppings (not the same thing as a tasting), and I recommend any of the threads about barista art. Oh and there have been some great threads on Starbucks cards … I love the history behind the “twilight” card which is the Starbucks located on 1st and Battery in Seattle.

Melody

]]> By: CABarista http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-9725 CABarista Fri, 23 Jul 2010 03:53:41 +0000 http://www.starbucksmelody.com/?p=1189#comment-9725 I'd say getting rid of the HFCS was only one of the reasons. Customization was a much bigger reason for the change. Soy, decaf and so forth. btw, no stevia products in Canada, so ours are still made with splenda (thank goodness!). It's not legal here yet, and I hope it never is. I’d say getting rid of the HFCS was only one of the reasons. Customization was a much bigger reason for the change. Soy, decaf and so forth. btw, no stevia products in Canada, so ours are still made with splenda (thank goodness!). It’s not legal here yet, and I hope it never is.

]]> By: Faith http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-9724 Faith Fri, 23 Jul 2010 03:42:55 +0000 http://www.starbucksmelody.com/?p=1189#comment-9724 I have to say, as a Starbucks Manager, a lot of the feedback I'm reading here is just a little bit misinformed. One of the main reasons for the switch to this new system was to do away with artificial flavors and our bases are now completely natural, even in the light which is made with a natural substance called truvia. I have to say, as a Starbucks Manager, a lot of the feedback I’m reading here is just a little bit misinformed. One of the main reasons for the switch to this new system was to do away with artificial flavors and our bases are now completely natural, even in the light which is made with a natural substance called truvia.

]]> By: Melody http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-7628 Melody Wed, 21 Apr 2010 21:16:23 +0000 http://www.starbucksmelody.com/?p=1189#comment-7628 Hi Pat! I'm sorry you don't like the new Frappuccino. I know that I am really enjoying it! There is another more recent thread about it from just this week (April 19th) - Hope you'll take a look at that too. Welcome to the blog. Do you have a link to share with the "chat" or do you mean mystarbucksidea.com? In any event, I welcome you to post again, with a link, in the 4-19 thread. Hi Pat! I’m sorry you don’t like the new Frappuccino. I know that I am really enjoying it! There is another more recent thread about it from just this week (April 19th) – Hope you’ll take a look at that too. Welcome to the blog. Do you have a link to share with the “chat” or do you mean mystarbucksidea.com? In any event, I welcome you to post again, with a link, in the 4-19 thread.

]]> By: Pat http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-7627 Pat Wed, 21 Apr 2010 21:09:14 +0000 http://www.starbucksmelody.com/?p=1189#comment-7627 I didn't know about the change in the mix and got a mocha frap light today. It was really bad. I don't drink artificial sweetners and this think reeked of chemicals. It's a very bad move on Starbuck's part. Check out the chat on starbucks community site and there's a huge amount of negative reaction to the change. And those are just the people who bother to look for this area of the starbucks site. Many more will vote with their feet. This change is a huge error of judgement. I didn’t know about the change in the mix and got a mocha frap light today. It was really bad. I don’t drink artificial sweetners and this think reeked of chemicals. It’s a very bad move on Starbuck’s part. Check out the chat on starbucks community site and there’s a huge amount of negative reaction to the change. And those are just the people who bother to look for this area of the starbucks site. Many more will vote with their feet. This change is a huge error of judgement.

]]> By: CABarista http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-7550 CABarista Fri, 16 Apr 2010 05:54:11 +0000 http://www.starbucksmelody.com/?p=1189#comment-7550 @Eddie...the white mocha syrup has not changed at all, the base has, but the white mocha is the same. @Eddie…the white mocha syrup has not changed at all, the base has, but the white mocha is the same.

]]> By: Melody http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-7532 Melody Thu, 15 Apr 2010 17:31:21 +0000 http://www.starbucksmelody.com/?p=1189#comment-7532 Hi Eddie S! I don't know how you found my site, but WELCOME! You can also post about the new Frappuccinos in my most recent thread, which is an "open thread". The new Frappuccinos soft-launch in Seattle on April 19th so I had been holding off on writing about them until then. So far my own experience with the new Frappuccinos has been just fine, but I admit, I only order them rarely as a treat. One more thing, though I hope you will continue to participate at my little community here, I want to point you in the right direction of the official Starbucks blogs on the new Frappuccino: http://blogs.starbucks.com/blogs/customer/archive/2010/03/19/coming-soon-however-you-want-it-frappuccino-174-blended-beverage.aspx Hi Eddie S! I don’t know how you found my site, but WELCOME! You can also post about the new Frappuccinos in my most recent thread, which is an “open thread”. The new Frappuccinos soft-launch in Seattle on April 19th so I had been holding off on writing about them until then. So far my own experience with the new Frappuccinos has been just fine, but I admit, I only order them rarely as a treat.

One more thing, though I hope you will continue to participate at my little community here, I want to point you in the right direction of the official Starbucks blogs on the new Frappuccino:

http://blogs.starbucks.com/blogs/customer/archive/2010/03/19/coming-soon-however-you-want-it-frappuccino-174-blended-beverage.aspx

]]> By: Eddie S http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-7530 Eddie S Thu, 15 Apr 2010 17:21:00 +0000 http://www.starbucksmelody.com/?p=1189#comment-7530 I tried these fraps yesterday. I was repulsed. Lol, it tasted like I was drinking alcohol with the syrop. I prefer the "real white chocolate liquid" rather than tainted syrop flavor. Also, they fill the liquid in your cup before then blender then re-use the same cup to pour your drink back into it making the whole thing instantly liquidy. (Of course you can request a different cup for your fblended frap, but then you're wasting 2 cups!) I spend $5.20 everyday on a white mocha frappucino, but thank god I will no longer have to pay starbuck $80 from each paycheck as I will not be buying these anymore should the traditional white mocha syrop not be available. I hope it is still there for the hot drinks and I will jsut request that, but maybe this will replace that as well. I tried these fraps yesterday. I was repulsed. Lol, it tasted like I was drinking alcohol with the syrop. I prefer the “real white chocolate liquid” rather than tainted syrop flavor. Also, they fill the liquid in your cup before then blender then re-use the same cup to pour your drink back into it making the whole thing instantly liquidy. (Of course you can request a different cup for your fblended frap, but then you’re wasting 2 cups!)
I spend $5.20 everyday on a white mocha frappucino, but thank god I will no longer have to pay starbuck $80 from each paycheck as I will not be buying these anymore should the traditional white mocha syrop not be available. I hope it is still there for the hot drinks and I will jsut request that, but maybe this will replace that as well.

]]> By: CABarista http://www.starbucksmelody.com/2009/12/31/no-better-time-than-winter-in-vermont-for-a-starbucks-soy-frappuccino/comment-page-1/#comment-990 CABarista Fri, 01 Jan 2010 20:41:11 +0000 http://www.starbucksmelody.com/?p=1189#comment-990 by the way, I don't think marketing a cold beverage in winter in Vermont is ludicrous at all. I live in a much colder climate and we still sell quite a few frapps on a daily basis. People who like them like them no matter what time of year. by the way, I don’t think marketing a cold beverage in winter in Vermont is ludicrous at all. I live in a much colder climate and we still sell quite a few frapps on a daily basis. People who like them like them no matter what time of year.

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