“I spend too much at Starbucks” is a legendary meme.
It's also not an accident: the coffee retailer -- worth $120B -- uses many psychological hacks in its store and menu designs to get you to drop more cash.
Here are 11 of them 🧵
1/ Starbucks is all about positioning
The chain has higher prices vs competitors. But that's the point.
People typically assign higher value/quality to higher prices. Known as "irrational value assessment", this makes Starbucks an everyday luxury that people will pay for.
2/ Premium brand = premium customer base
By setting its prices higher, Starbucks attracts clientele that are relatively price insensitive.
Starbucks frequently raises its prices with little negative effect to its bottom line.
3/ "More than coffee"
Former Starbucks CEO Howard Schultz created the premium feel by emphasizing experience:
◻️Positioned SBUX as a "third place" (b/t home, work)
◻️Brought bean grinding in-store (for aroma)
◻️Banned auto espresso machines (it took away from the barista craft)
4/ Lighting and visual cues
The Starbucks operations is about "flow", efficiently moving people around the store+ getting them to spend.
To form lines, it directs people to well-lit areas (usually the merchandise, which provides the added benefit of nudging products for sale).
5/ Shop layout
Across its 32k+ locations, Starbucks places its cashiers in the middle or back of the cafes. As customers work through the line, they're watching other patrons enjoy their beverages and bites.
This is all priming them for their eventual orders.
6/ Mobile app
There's a psychological effect known as "peak-end rule": people remember experiences by the most intense part and the end.
The pre-order app takes away 2 of the most unpleasant parts (paying + waiting), improving the *whole* experience.
7/ Starbucks card
Customers have $1.6B+ on Starbuck's apps/cards (hence the joke "SBUX is a bank").
In a concept called "mental accounting", people irrationally classify money in different buckets and treat them differently. That SBUX money is way more *spendable* than cash.
8/ Loyalty program
Starbuck's Loyalty Program has 20m members and they contribute ~50% of the company's revenue.
The retailer takes all customer data and is able to provide individualized offers at scale. The freebies are habit forming and keep people coming back.
9/ Personalized orders
We all know the joke: "Starbucks mispelt my name". However, the very fact that the baristas write it down increases your affinity for the brand.
This is known as the "cocktail party effect": people focus (and assign more value) to info about themselves.
10/ Menu structure
Through the 90s, the 3 sizes that Starbucks listed were Short, Tall and Grande. It has since bumped Short (you can still order it but its not on menu) and added Venti.
Now, the most popular size is the Grande (the new middle option and larger than SHORT).
10/ Pricing
In addition to upping default sizes, Starbucks also uses pricing to steer you.
In what is known as the "attraction effect", your choice-set gravitates to the items that are "closer together". Here, the price b/t Grande and Venti is *closer* than Tall and Grande.
11/ No dollar signs on menu
Why? psychologically, a dollar sign triggers the idea of "price" and "spending...instead of "experience" and "what you're receiving".
Here IS a dollar sign: ~$29B, which is Starbucks projected sales this year.
12/ If you enjoyed that, I write threads breaking down tech and business 1-2x a week.
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The invention of bánh mì is a combination of climate, trade and urban layout of Saigon in late-19th century designed by French colonist.
When the French captured the area in 1859, most economic activity in the region took place along the Saigon river.
The population built makeshift homes tightly bundled by the river banks. Outgrowth from this eventually lead to narrow alleyways between many buildings that is trademark of the city (the Khmer named the region Prey Nokor then French renamed it Saigon and then it was renamed to Ho Chi Minh City in 1976 after end of Vietnam War).
Over decades, the French created European street grids and built wide Paris-type boulevards in the city to funnel commerce to larger markets (also make the city easier to administer).
It was at these markets that French baguettes were introduced and traded.
Bánh mì bread is known for being flaky and crispy on the outside while fluffier on inside (so god damn good).
Two features of Saigon helped create this texture:
▫️Climate: The heat and humidity in Southeast Asia leads dough to ferment faster, which creates air pockets in bread (light and fluffy).
▫️Ingredient: Wide availability of rice meant locals added rice flour to wheat flour imports (which were quite expensive). Rice flour is more resistant to moisture and creates a drier, crispier crust.
Fast forward to the 1930s: the French-designed street layout is largely complete. Now, the city centre has wide boulevards intersected by countless narrow alleyways.
The design was ideal for street vendor carts. These businesses were inspired by shophosue of colonial architecture to sell all types of goods as chaotic traffic rushed by.
Vietnam has some of the most slapping rice and soup dishes, but many people on the move in the mornings wanted something more portable and edible by hand.
Bánh mì was traditionally upper class fare but it met the need for on-the-go food.
Just fill the bread with some Vietnamese ingredients (braised pork, pickled vegetable, Vietnamese coriander, chilies) along with French goodies (pate).
Pair it with cà phê sữa đá (aka coffee with condensed milk aka caffeinated crack) and you’re laughing.
Haven’t lived in Saigon for 10+ years but ate a banh mi every other day when I did.
While there, I also sold a comedy script to Fox (pitch: “The Fugitive meets Harold & Kumar set in Southeast Asia”).
reminder that no “asian guy and stripper” story will ever top Enron Lou Pai’s “asian guy and stripper” story
Totally forgot Lou Pai got the stripper pregnant.
If this story was transplanted to 2020s, Pai would probably have been a whale on OnlyFans and gotten got…anyways, I wrote about the economics of OF here: readtrung.com/p/onlyfans-sti…
Boston Consulting Group (BCG) trained an AI slideshow maker called “Decker” on 900 templates and apparently gotten so popular that “some of its consultants are fretting about job security.”
Sorry, called “Deckster”. That excerpt was from this BI piece that also looked at McKinsey and Deloitte AI uses: businessinsider.com/consulting-ai-…
The Mckinsey chatbot is used by 70% of firm but same anonymous job board said it’s "functional enough" and best for "very low stakes issues." x.com/bearlyai/statu…
Here’s a r/consulting thread based on Computer World last year. Deckster was launched internally March 2024…some think it’s BS…some think it helps with cold start (B- quality): reddit.com/r/consulting/s…