Recently, a surveillance video from a Luckin Coffee store in Hangzhou, Zhejiang, has gone viral online. The video shows a customer who, after waiting 25 minutes, demanded that the staff prioritize making their drink. When refused, the customer lost control of their emotions and verbally attacked the staff, even mocking their education and appearance. Unexpectedly, the two employees remained calm and restrained throughout, responding with a composed attitude. The incident sparked widespread discussion among netizens, with many praising the employees' professionalism, while others suggested the brand should give them a "grievance award." The employees involved said they have called the police, hoping to make more people realize that insulting others comes at a cost. [more…]

While brands like Heytea, Nayuki, Starbucks, and Luckin are fiercely battling it out in the end market—rolling out collaborations, launching new products, and cutting prices in turn—it is actually the ingredient and packaging suppliers behind them that are quietly making a fortune. From Jiahe Foods to Sanyuan Biology, from Tianye Co. to Hengxin Life, and on to Dexin Foods, a group of supply chain enterprises for the new-style beverage industry are collectively sprinting toward the capital market. They serve well-known brands such as Uni-President, Xiangpiaopiao, CoCo都可, Mixue Bingcheng, Genki Forest, Nayuki, and Luckin, and have achieved soaring performance through products such as sugar substitutes, juices, paper cups, and syrups. This article will sort through the listing landscape of these low-key suppliers and reveal the real path to riches for upstream enterprises under the wave of new consumption. [more…]

Amid the wave of price cuts in new-style tea drinks, a cup of milk tea priced at 50 yuan is no longer common. However, on the opening day of Chayan Yuese's first store in Nanjing, scalpers were reselling cups for as much as 200 yuan, with people lining up as early as 4:30 a.m., and related topics quickly trended on Weibo. Due to excessive crowds and chaotic order, the Xinjiekou store posted a sold-out notice and closed its entrance just five minutes before its official opening, while the Jiangning Jingfeng store continued operating. Police dispatched officers to maintain order and persuade citizens to leave. On some trading platforms, proxy purchasing and queuing services appeared, priced between 10 and 200 yuan. The Nanjing Market Supervision Bureau made it clear that scalping is illegal. People's Daily Online called on consumers to treat internet-famous brands rationally and not be led by merchants and scalpers. [more…]

People keep entering the coffee industry, and others quietly bow out. One café owner invested nearly 2 million yuan upfront and is now losing as much as 40,000 yuan a month, so he launched an online poll asking whether he should keep going. Faced with steep transfer fees, rent, and operating costs, eighty percent of netizens advised him to cut his losses in time. The owner ultimately decided to fight on for four more months, trying to save himself by adding food combos, extending business hours, and creating an atmospheric space. This article lays out in detail his entrepreneurial predicament, netizens' views, and the overall state of the coffee industry, offering a reference for coffee lovers and entrepreneurs. [more…]

Starbucks recently announced a series of major changes rolling out across its stores in the United States and Canada, covering free refills, swapping out utensils, the return of condiment bars, and the revival of handwritten names, among other measures, while also formally implementing a new rule that only paying customers may use store spaces. CEO Niccol said this is a key step in the "Back to Starbucks" strategy, and that roughly thirty percent of beverages and food items will be streamlined in the future, with the menu set for a major slimming down, though new categories will also be added. Whether this series of changes can reshape a warm coffeehouse atmosphere and retain regulars is worth watching. [more…]

Coffee has long become part of everyday life for the general public, yet in recent years all kinds of "novel" pairings have emerged one after another, constantly refreshing people's understanding of this beverage. Recently, a "scallion latte" appeared on a CCTV livestream, and after tasting it, the host and guest bluntly said it was "like vegetables fell into the coffee" and that they "tasted a white scallion aroma," quickly sparking heated discussion. From flower tea coffee and fruit coffee to special blends inspired by dishes such as roast goose, white cut chicken, aged vinegar, and fish mint, coffee shop owners have practically moved the entire Chinese menu into coffee cups. Novel flavors can certainly win momentary attention, but coffee ultimately must be held to the bottom line of tasting good. This article will take you through these wildly imaginative special blends and explore the consumer logic behind novelty coffee along with recommendations from the Front Street brand. [more…]

On the first day of the May Day holiday, a rare queue of people appeared at Exit B of Liede Station in Guangzhou, and the reason was precisely the official opening of Lin Junjie's Miracle Coffee at IGC Mall in Guangzhou. The space was formerly occupied by the Guangdong chain brand store by.jpg, and after it closed in March this year, Miracle took over, with fans' anticipation far outweighing any regret. The official confirmation is that the Guangzhou store is a long-term operating location rather than a pop-up, and on opening day people arrived to check in before eight o'clock, with the line once extending into the subway station. The drink selection at the store is richer than that of the Shenzhen pop-up coffee truck, including the return of limited-edition specials as well as desserts, merchandise, coffee beans, and more, but no stamp service is offered. Due to astonishing purchasing power, ingredients ran out early, and a sold-out notice was posted just after six in the evening. There is still no definite news on whether Lin Junjie will personally visit the store, and considering that the shop is small and right next to the subway entrance, the station appearance segment fans are hoping for is highly unlikely to happen. [more…]

The coffee-to-water ratio for pour-over is a core question every enthusiast will face. Where exactly does the 1:15 ratio come from? Does it truly conform to the SCA Golden Cup extraction standard? Starting from Front Street's daily brewing practice, this article first clarifies two basic concepts—the coffee-to-water ratio and the water absorption rate of coffee grounds—then, combined with the Golden Cup extraction chart, analyzes the difference between the ideal range and actual output, explaining why 1:15 has become a stable and conservative choice. At the same time, the article also discusses whether tail-end truncation is necessary, and how ordinary enthusiasts should view this operation. [more…]

In the season when bayberries hit the market, tea beverage brands are rolling out limited-edition drinks to capture the market. ChaPanda's new offerings this year, "Bayberry Yogurt Shake" and "Bayberry Popping Ice," use the selling point of "about 9 real bayberries per cup" to attract many consumers to try them. However, for frontline store employees, this bayberry craze has become a veritable "calamity." To preserve the fresh fruit texture, the brand requires stores to peel and pit the fruit on-site, but without specialized tools, employees can only do it bare-handed, which is time-consuming, labor-intensive, and prone to injury. Morning shift staff are already busy brewing tea, cutting fruit, and making drinks, and now they have this new task added on, leading many to complain that the R&D department is out of touch with reality. This article will take you through how ChaPanda's workers are coping with this bayberry prep challenge. [more…]

Chagee has recently opened new stores in Hainan, Fujian, Guangdong and other places, launching a 9.9 yuan promotional offer that has attracted large numbers of consumers to line up to buy. However, many customers who ordered in advance through the mini-program still encountered a second queue when picking up their drinks at the store. Employees at some stores did not check the pickup codes and distributed drinks on a first-come, first-served basis, causing chaos at the pickup scene. Consumers complained that what was supposed to save time turned into waiting in line for more than half an hour, an experience inconsistent with the official claim of "pick up in store without queuing." Long-time users were not surprised by this phenomenon, believing that low-priced promotional items are made in concentrated batches and that employees ignore pickup codes and taste notes in order to improve efficiency. But most netizens are worried that this move will affect the brand's image, and some even speculate whether it is done intentionally to create a bustling scene. [more…]

Nayuki, once hailed as the "first stock of new-style tea drinks," has delivered a less-than-stellar half-year report card: revenue dipped slightly year-on-year, and after adjustments, it swung from profit to loss. Facing multiple pressures—questions over price cuts, the impact of the pandemic, and competition from peers—Nayuki has begun setting its sights on the coffee track, seeking new growth points by investing in brands like AOKKA. Meanwhile, brands such as Heytea and Chayan Yuese are also making their own moves to save themselves. Is the collective push by new tea drink brands into coffee a move of desperation or a new trend? This article reviews Nayuki's latest performance and investment moves, and takes stock of the self-rescue paths within the industry. [more…]

Recently, a netizen tipped off that a nearly ten-year-old CHAYANYUESE store at Yinchangling Wanda Plaza in Changsha had quietly closed, sparking widespread discussion. Subsequently, more netizens shared photos pointing out that stores in multiple locations—including Changsha South Railway Station, Huachuang International Plaza, Changde Wanda, and Wuhan Buddha Ridge subway station—had also been successively withdrawn in the recent period, and the actual number of closures may be even higher. Regarding the reasons for the closures, some believe it is the brand adjusting its store layout, while others attribute it to declining mall foot traffic. However, more consumers point the finger at CHAYANYUESE's insistence on its "stand-in-line verification" mechanism—drinks are only made after customers verify their orders in person—which runs counter to today's consumer habits of pursuing efficiency and convenience. In addition, longtime fans generally report a decline in quality control, with the value for money of the drinks being far worse than before. Once a must-visit spot for photos, its charm has now faded, stores sit empty, and the brand's move to close underperforming locations and cut losses in time may also be a reluctant choice. [more…]

Heytea has opened its first global handmade tea shop in Nantou Ancient Town, Shenzhen. The three-story space corresponds to three product lines: hand-stirred ice, handmade tea, and hand-brewed fine tea, launching over 50 new products at once. From Musang King durian to mangosteen, Thai golden pomelo, and guava, to traditional brewed pure teas covering China's six major tea categories and creative mixed cups, this shop is clearly not satisfied with the conventional tea beverage playbook. The most expensive single item, "Large Musang King Durian," is priced at 138 yuan, and the cups have also been custom-designed. The new-style tea beverage brand is returning to deep cultivation of original leaf tea, driven by the continuously expanding tea beverage track and the rising proportion of pure tea. This article takes you through a complete understanding of the product structure, pricing strategy, and industry significance of this new launch. [more…]

Heytea continues to push hard in the fruit-and-vegetable tea segment, and is about to launch its autumn-winter new product, the "Hydrating Slimming Bottle," featuring cucumber as the star paired with kale and apple. As soon as the news came out, consumer anticipation and complaints from store staff emerged at the same time. The preparation of raw materials for fruit-and-vegetable tea is cumbersome, with a lengthy process of washing, cutting, blanching, and juicing. During peak hours, employees are run ragged, and some even joke that resignation letters are already being submitted. Whether this new product can balance consumer enthusiasm and employee burden is worth watching. Front Street Coffee continues to bring you the latest developments in the coffee and tea beverage industry. [more…]

Recently, many consumers have noticed that whether during the morning rush or in the afternoon, some chain coffee brand stores often have only one employee busy behind the counter. Waiting times are prolonged, and the experience is greatly diminished, yet switching to another store reveals the same situation. What exactly is happening behind this? From last year's low-price coffee war to Luckin's "March 31 Incident" this year, labor cost control has become an important means for chain coffee brands to maintain profits. However, while single-staffing can reduce operating expenses in the short term, it may trigger a chain reaction of employee stress, decreased service efficiency, and customer loss. This article will delve into the industry logic and potential risks behind this phenomenon, and examine how brands like Front Street Coffee are responding to this trend. [more…]

A small shop in Nanjing called "Aunt Han's Sugarcane Juice" quickly became famous online for its 10-yuan pour-over coffee. The owner, Aunt Han, brews it on the spot using three sticks of Nescafe instant coffee, attracting a large number of young people to line up and check in. Less than 48 hours after it went viral, Nescafe instant coffee sold out, and there was even a shortage of boiling water. Aunt Han said that although the coffee business is low-profit but high-volume, she has always done business honestly. As traffic poured in, the phenomenon of insincere customers skipping out on payment also drew attention. Nescafe officially responded quickly, not only changing the product promotion cover to "the same coffee as Nanjing's 10-yuan granny," but also arranging free offline supply and inviting Aunt Han to participate in a livestream. Front Street Coffee continues to follow this incident and bring readers the latest report. [more…]

The February that just passed put many office workers through a chaotic whirlwind—rushing to finish work before the Spring Festival, relaxing fully during the holiday, and then facing the return-to-work wave, pulled back and forth by piled-up tasks and post-holiday burnout. However, for frontline employees at Luckin Coffee stores, March brings not a breather but an even harsher round of adjustments. Controlling effective working hours, implementing a single person to open early and close the store, freezing full-time hiring and restricting promotion channels—a series of measures to cut labor costs have led employees to mock themselves as not even "Luckin slaves," but more like tireless "Luckin robots." At the same time, after the 9.9 promotion shrank, store sales clearly declined, and March happens to be the off-season, putting both sales and profits under pressure. With revenue growth blocked, the company can only push on the cost-cutting side. Employees are full of complaints, the user experience is being tested, and whether brand influence will be weakened as a result has become a focus of outside attention. [more…]

The coffee craze is sweeping across Asia, with the number of stores surging, but the pandemic has left many cafés struggling to survive. In Singapore, the transfer fee for a coffee shop reached as high as 4,000,000 Singapore dollars, equivalent to nearly 200 million RMB. Another coffee shop in Tampines was sold for 41,680,000 Singapore dollars, and the stallholder's rent immediately doubled, from 6,000 Singapore dollars to 12,000 Singapore dollars, prompting many stallholders to consider downsizing or even exiting. Investors are betting on a return of consumption after the pandemic eases, but rising interest rates may dampen bidding enthusiasm. The predicament of rising costs and severed customer traffic under the pandemic is a microcosm of coffee shops worldwide. Front Street Coffee reminds us that while the dream of coffee is beautiful, the real costs should not be underestimated. [more…]

Many new shop owners only look at the price per kilogram when calculating bean costs, but they never factor in the cost of a supply cut-off. On a certain Sunday afternoon, the beans in the grinder ran out, the warehouse was empty, and what would they use to serve drinks during the next morning rush? Choosing commercial beans is half about flavor and half about supply. Flavor can be selected through tasting, but supply, however, [more…]

Tea Yan Yue Se recently opened a pop-up stall at Wulin Square in Hangzhou, marking the brand's first appearance in the city. However, milk tea enthusiasts who rushed to the scene full of anticipation discovered that the stall only sold snacks, tea bags, and other merchandise, with no freshly made drinks whatsoever. What further dissatisfied fans was that the stall did not accept membership balance payments, requiring on-site payment only. On the first day of opening, some snacks had already sold out and would not be restocked. Many netizens expressed their disappointment outright, believing that a pop-up stall without milk tea had lost the brand's distinctive character, and that the promotional effect had backfired. [more…]