I contend that there is much room for improvement, and thus for corporate and managerial attention, in  Starbucks' extant operations without wandering into other yards (management by wandering around?). In my own experience at Starbucks, for example, I have found baristas to be quite inconsistent on quality (and attitude).  For example, I have ordered lattes or mochas to be without foam/froth, only to find the drinks loaded with it about half the time. On one occasion, a barista actually scolded me for mentioning my preference to her even though she forgot to take off the foam! In 2007, Schultz had written a memo to the effect that the new automatic espresso machines were too tall because, according to him in Newsweek, they "kept baristas from engaging with customers."  Not only did the barista I encountered not want to engage with the customer (she looked to the cash register person for that), she also made the mistake even though I had reminded her of my preference (or perhaps she erred because I had reminded her!). Presumption and ineffectiveness (or vengence) may be co-companions in business. In any case, Schultz and other employees at corporate headquarters have their work cut out for them simply in seeing that the intent behind their memos is implemented at the store level. Prhaps that isn't as exciting as developing a new market or "growing" a new business.

Lest CEO Schultz become too preoccupied with building more stores in China and finding new non-coffee products for Starbucks to sell in grocery stores, he might want to lead by first remembering his own observation when the company too big for its britches.  "Growth and success cover up a lot of mistakes for a while and produce a mentality that at times can mask truth," he had said (Ostdick, Success, p. 48). Ostdick points out that "Schultz surmised that he couldn't truly transform the company unless it returned its focus to the cup of coffee." While not the most exciting strategy, it does have the advantages of not being so susceptable to the growth drug and of capitalizing on the company's brand-identity. Perhaps it is easy to succumb to the tempation to build new houses once one has become bored with one's own partially cleaned house (rather than keep cleaning at home). To use another analogy, Starbucks' strategy can be likened to the man or woman who gets bored with sex at home and succumbs to the temptation to wander into someone else's bedroom. Rather than expand one's exploits, one can invest in what one already has--focusing or intensifying one's efforts on it to make it better. Otherwise, one could lose oneself without realizing it.

Fortunately, a basis can be discerned for an intensification strategy at Starbucks from among the company's extant strategies. Detractors say Starbucks long ago ceded its role as a gourmet tastemaker to become a “billions-and-billions served” chain. However, Schultz did not view globalization as being mutually exclusive with developing a local feel--essentially fusing the globalization and mult-domestic strategies of international business. Specifically, even as the company was set to expand in China, in the U.S. at least Starbucks managers were "designing new stores with local woods, furniture and art, to make them feel more like a neighborhood shop." Starbucks was also "buying specialty beans in limited supply, as artisanal shops do." Bryant Simon, a history professor at Temple University, argues that “They came back because they’re remaking themselves as a brand that competes on value, largely — a brand that’s everywhere, easily accessible, predictable.” I would add that improving the consistency of service--such as training baristas how to skim off froth drinks rather than say that it cannot be done (while it can)--should be part of the intensified focus on being a company synonymous with the American coffee house. Furthermore, rather than branching into alcohol, Starbucks could do production and market research on new coffee-based items so as to intensify its core business and thus enrich its identity-capital. Whereas lattes and mochas were at one time novel, a coffee shop that is to be a going concern cannot assume that its consumers will never grow tired of them (especially if they come with foam anyway). Lest Starbucks' managers assume they are on solid ground, it can be noted that customers can easily find substitutes for luxury drinks. Starbucks can capitalize on its core coffee shop business instead of diversifying to such a point that the company loses the soul of its identity.

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