Last week, Starbucks announced that it will be serving regional wines, beers, and cheeses as well as other happy hour delights. Apparently the coffee conglomerate has been brewing the idea of Happy Hour for quite some time and is testing it in the Olive Way store in Seattle. This is just one of the many re-branding tactics that Starbucks has tried in recent months; they have also launched an instant coffee called via available in regular, de-cafe and now caramel and mocha flavors.
The emphasis is no longer on your extra-hot-grand-cafĂ©-mocha-with-skim-milk-and-whipped-cream but rather a nice Merlot with fruity notes paired with crackers and a sharp cheddar served on fine china. The coffee chain has been going through a form of re-branding in an attempted to boost profits and afternoon/evening sales by appealing to the happy hour crowd. This might sound strange but let’s reverse the idea. A bar that serves liquor and cigars that now wants to serve skinny lattes, fat-free frapaccinos and world music CDs. Still sound a little odd, perhaps not.
Let’s look at it like this. We live in a 24/7/365 world where most if not all of us are constantly on the move. I know I start my work day checking my morning emails during breakfast, I listening to conference calls via speaker phone as I apply my make-up and the news is always on either in my apartment of in my car. I take calls on weekends and answer emails during lunch with friends. Starbucks is simply capitalizing on the 24/7/365 lifestyle. This is ironic considering they have slowed down the once speedy barista to concentrate on customer services, resulting in long lines of impatient customers. However, what diligent, meticulous business person who is always on the run wouldn’t want free Wi-Fi and a local brew before heading home to do more work.
Starbucks wine and brew appeals to those who need an in-between rest period besides just the evening commute. Another positive is that Starbucks has always been economically proactive with it is using recycled paper in the cups or free-trade coffee beans. The wines and brews being served at the test store at local to the region thus the profits are going back into the community. Here in Connecticut we have several local and regional wine trails that Starbucks could benefit from as well as dairy farms that produce local cheeses. I know it would be great to walk up the block after work and decompress after a long day with a glass of cabernet.
I think this re-brand venture could work for Starbucks if executed properly. Prices should be reasonable. In order to compete with other restaurants that offer happy hour wines should be priced between $5.50 and $7.50 a glass and beers between $5.75 and $7.50 a glass. These prices offer affordability and class without being overpriced. The aesthetics have to be a combination coffee and wine bar. No one wants to feel as though they are sitting in a coffee shop waiting for an Oktoberfest when a soccer mom and her brood stroll in. Starbucks might consider using of more plush love seats and chairs or higher tables and chairs to give more of a bar/lounge feel.
Regardless, Starbucks has a lot of mull over as the attempt to brew coffee, serve alcohol and appeal to the happy hour crowd.