We feel good about serving out coffee. How do you get the caffeine out of the bean? That means we uphold our commitment to community and the environment through supporting the rights of workers and their families.
And we focus on biodiversity -- Certification helps support sustainable environmental, development on each farm and its surrounding community. At Second Cup, we only source our tea from members of the Ethical Tea Partnership, an equal-opportunity employer just like us! Health, safety and sustainability is at the heart of all they do, through all links in the tea supply chain.
Their focus on clean drinking water improves the social and environmental prospects of tea farmers and their communities. Second Cup Coffee Co. We are committed to improving conditions for broiler chickens. Arabica coffee trees take years to mature, and flower only once or twice a year. Fewer coffee cherries equals beans with more concentrated flavour. As a result, consistency in quality and service offered across the stores suffered.
Owners of better-run franchises often exited the business due to poor margins, thus leaving the pool of franchises within the hands of the underperforming managers who were inexperienced and inadequate in running store operations according to the Second Cup standards. Labor and Technology. The baristas were not sufficiently trained to handle wide-ranging customer requests and prepare beverages per the required standards.
The average cycle time from order to delivery varied immensely due to the variances in skill levels of the baristas preparing the drinks. In addition, specialized equipment coffee machines, customized blenders, etc. Second Cup had a very restricted supplier list that franchisee owners were made to order from. This resulted in products being overpriced and lacking the desired quality and freshness. This problem could have been fixed if they had added flexibilities around sourcing from local suppliers to order fresh ingredients and negotiate better wholesale bulk pricing and logistics costs.
Lack of Product Quality and Innovation. Customers found Second Cup coffee beverages to be boring, less caffeinated, and poor quality in comparison to the variety and quality in beverages that competitors like Starbucks and Tim Hortons offered.
In fact, customers were often unaware of the inherent goodness of the coffee they were drinking organic, more acidic due to a lack of advertising on their products, where they came from, and how the beans were processed to offer an acidic coffee with better taste. Too-asset light.
With far fewer locations to serve, Second Cup was simply inaccessible to customers. The company had struggled in the past to restore its brand and gain market share. In addition, the stores were to be remodeled to look more modern, feature white walls with adequate lighting and comfortable seating. So we said we really have an opportunity to embrace that. We want to celebrate the fact that we are Canadian and celebrate our independent spirit. Our wall mural at the [revamped] King and John St.
Our vision is to reinvent the food offering at Second Cup. We started with bakery because that is predominately one of our biggest programs in terms of the breakfast items we offer. It was really important that if we were going to be about premium food and have more of an individual experience, then regionally the food had to be very relevant for the market.
We wanted to work with best-in-class bakeries and in some cases we are working with smaller, family-owned operations. Will we be seeing any new creative? Experiential, digital and social are really big parts of it. A lot of it is around generating trial for new products. In the fall, we launched the Flat White with a sampling tour using a custom-built Piaggio truck. We were the first brand nationally to bring Flat White to the Canadian marketplace. We wanted to do it in a very authentic, real way.
We did actually air a second spot on specialty networks that romanced the Flat White and helped people see what it actually was. I think everyone is so overwhelmed with the amount of information and communication that is coming our way. We were unable to log you in. Please try again, or contact customer service at marketing halldata. Please provide both your email address and password. Thank you! The email address you have provided does not exist in our database.
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