Part 7/11:
Starbucks cut roughly 30% of its North American menu, removing redundant and slow-moving items. This was a move to speed up service and streamline operations, addressing the frustrations of both customers and staff.
Workflow Overhaul and Staff Focus
A new system—the "Green Apron Service"—was introduced to improve barista workflows. Dedicated roles for drive-thru and mobile pickup channels aim to make operations more efficient. However, staffing challenges remain, with many frontline workers voicing concerns about understaffed stores and insufficient labor hours.