Cold Brew

Seemingly overnight, a new drive-thru named 7 Brew showed up next door to our local supermarket.  A quick glance as I drove by suggested their slogan: “Come for the coffee, come again for the people” is on the mark, with more employees dancing around the drive-thru lanes than making drinks in the petite building itself.  7 Brew advertises an “experience” as much as it does a menu of coffee and energy drinks.  It’s just the latest concept to steal market share from Starbucks.

7 Brew

Did you know today is “Red Cup Day” at Starbucks?  Red Cup Day is the coffeemaker’s nod to the beginning of the holiday season.  Buy a Starbucks “holiday” drink and you’ll also receive a festive reusable cup – more distinctive than the usual white ones.  The red cups suggest Christmas comes early this year, and encourage the purchase of peppermint mochas, eggnnog lattes, and iced gingerbread chais.  Somewhere in all that there might even be coffee.

I admit, the Starbucks Chestnut Praline Latte really is Christmas in a cup.  The drink tastes of the same spices you’ll use with Grandma’s cookie recipes this season.  And on a recent trip through Chicago O’Hare, my wife and I caved to a couple of Starbucks’ ever-popular Pumpkin Spice Lattes.  But here’s my point.  Starbucks is no longer my go-to for coffee drinks.  It never was my go-to either, but there were plenty of morning commutes when I couldn’t pass up a Flat White and a couple of egg bites.  Now I drive by without pause, the same way I’ve done so with McDonald’s for decades.  It begs the question: has Starbucks become passé?

There are signs suggesting we’ve already put Starbucks in the rear-view mirror, even if 38,000 locations still dot the globe.  Like 7 Brew, Starbucks has always tried to deliver an experience as much a drink.  Come on in.  Hang out for awhile.  Even if you don’t, peruse all the “merch” while you’re standing in line.  Chances are pretty good you’ll spend more on logo items and baked goods than coffee.

This year, Starbucks features a 20-oz. “Bearista” cup.  It’s a refillable glass ontainer with a straw and it’s being marketed as a collectible.  You’ll find these bears at your nearest Starbucks for $29.95.  Or maybe you won’t, because they seem to be disappearing as fast as they’re put on the shelves.  If you’re a little desperate, find one on eBay for $500 or more (coffee not included).

To me that’s a good way to describe Starbucks these days… a little desperate.  They’re closing stores without drive-thru lanes, which suggests they’re trying to reduce the money they spend on leases.  They’re laying off retail and non-retail employees, the typical corporate strategy to try to do more with less.  And they’re coming up with bear-shaped cups the size of a Starbucks “Venti”, so you’ll purchase their largest coffee when you wouldn’t have done so with a regular cup.

If you think the “bearista” is cute – and would pay $29.95 for it – how about “Hello Kitty” products?  Coming soon, you can buy a “plush” wearing a Starbucks green apron, and any one of five Hello Kitty containers, from water bottles to ceramic mugs.  Each of these runs you $30 or more (again, without the coffee).  Cats and coffee?  It’s a desperate strange marketing strategy, perhaps aimed at a generation of consumer that seeks something more trendy than coffee in a red cup.

This year, the Pumpkin Spice Latte showed up on the Starbucks menu on August 26th; hardly what I’d call “fall”.  Their Christmas-y drinks debut today, fully two weeks before Thanksgiving.  That’s stretching the seasons a little.  But let’s say I still splurge for a Grande Flat White, a couple of Egg Bites, and a slice of Iced Lemon Loaf.  I’ll pay $20 before I even consider the purchase of a “bearista” or a kitty.  It may be time to move on from the red cups.  Maybe I’ll give 7 Brew a try instead.  $7 gets you their smallest size… even pricier than Starbucks.  No guarantee you’ll find any coffee in that cup either.

(Coming next week: more updates on the LEGO Trevi Fountain!)

Poultry Par Excellence

Among its endless and varied topics, Wikipedia includes a list of “notable chicken restaurants” (just about all of them U.S.-based). In the fast-food subcategory alone, you find over 75 fowl food-stops. I recognized about one in ten as I scanned the list, including Bojangles’, Bush’s, Church’s, El Pollo Loco, KFC, Popeye’s, Raising Cane’s, Wild Wings, and Zaxby’s. That’s a lot of drive-thru chicken. Yet put ’em all in the back seat, because I side with those clever Holstein dairy cows, begging me to “Eat Mor Chikin”.  And I do eat more – at Chick-fil-A.

As the kids morphed from teenagers to adults, fast food pretty much disappeared from our eating-out options.  Starbucks aside (because coffee is the elixir of life), we stopped navigating the circuitous drive-thru’s of McDonald’s and the like.  Our palates demanded better and healthier.  More appealing sit-down options beckoned on every street corner.  But Chick-fil-A stubbornly persisted in the mix, as if waving a banner with the words, “Exception To The Rule”.

Dwarf House – Hapeville, GA

No matter how you label it, there’s a lot to like about Chick-fil-A.  For one, it’s the great American success story.  Its origins trace back to founder S. Truett Cathy, and a 1960’s-era restaurant near Atlanta called Dwarf House.  Its popularity swelled through twenty years of growth in shopping mall food courts. Its first free-standing restaurant opened in 1986.  Today, you’ll find more than 2,400 Chick-fil-A’s scattered across the continent, including a prominent three-story location in mid-town Manhattan, and several in Toronto, Canada.

It’s all about the food, of course.  Chick-fil-A’s most-ordered entree – the classic chicken sandwich (breaded, with pickles and a butter-toasted bun) – is a recipe unchanged since its inception fifty years ago.  The signature waffle fries accompanying the entrees are the most popular item on the entire menu.  And Chick-fil-A’s lemonade and milkshakes have a devoted following all by themselves.  Some patrons cruise the drive-thru for nothing but the drinks.

The Chick-fil-A’ “classic”

There’s more to like about Chick-fil-A.  Their brand of customer service is exceptional.  Chick-fil-A is the only restaurant I know where you’ll hear the words “my pleasure” in exchange for your “thank you”.  Between your order, payment, and the window itself, you’ll probably get “my pleasure'” three times in a single drive-thru.  That kind of courtesy never gets old.

American Customer Satisfaction Index (ACSI)

How about the numbers?  Chick-fil-A is the third-biggest U.S. restaurant chain ranked by sales (behind only Starbucks and McDonald’s).  Their sales have quintupled in the last ten years, to over $10.2 billion.  Chick-fil-A’s market share among fast-food chicken restaurants hovers around 33%.  Their nearest competitor – KFC – is a distant 15.3%.

Here’s one more reason to love Chick-fil-A: they’re closed on Sundays (as well as Thanksgiving and Christmas).  In the company’s own words, “Our decision to close on Sunday was our way of honoring God and of directing our attention to things that mattered more than our business.”  No matter the faith angle, you have to respect a restaurant giving its entire workforce the day off once a week.  Not to mention, a closed Chick-fil-A just makes the heart grow fonder.

A recent Wall Street Journal (WSJ) profile on Chick-fil-A shows they don’t mess with success.  McDonald’s regularly tests its patrons with trendy offerings (“Bacon Smokehouse Burger”).  Burger King reinvents itself with its upcoming “Impossible” (veggie) Whopper.  Meanwhile, Chick-fil-A maintains a little-changed menu of what’s been selling for decades: responsibly sourced, domestically produced, no-filler-no-preservative chicken.

At the conclusion of the WSJ article, I found one hundred reader comments about Chick-fil-A.  I scanned half of them, and every last one was positive.  That’s a first for me.  In today’s cynical world, 100% positive feedback may be the most telling statistic of all.

Final factoid.  For all my allegiance to Chick-fil-A, I must admit I didn’t know the origin of the name – until now.  Go figure, it’s just a mash-up of “chicken fillet”.  And the “-A”?  “Grade A”, a subtle nod to the quality of the Chick-fil-A product.  No wonder those cows push you to lay off beef.  They’re offering chicken par excellence instead.

Some content sourced from the official website of Chick-fil-A.