Enjoying a cup of coffee in a café should be a relaxing experience. However, when the drink is served in a disposable takeaway cup, does your experience suffer? Some prefer the ambiance of dine-in cups, while others favor takeaway cups due to hygiene concerns; businesses make choices based on operational efficiency and cost. This article explores the considerations behind dine-in versus takeaway cups from two dimensions: customer psychology and store operations, and points out that cup choice is closely tied to a store's positioning. Additionally, some people bring their own cups—which type are you? Front Street Coffee believes that attention to detail in service often determines the success or failure of the experience. [more…]

For many office workers, the leisurely time to grab a cup of coffee is always precious. Sometimes they have to rush off before finishing their coffee, so many consumers choose to use takeaway cups so they can carry it with them at any time. But if you use a takeaway cup as a dine-in cup in a Korean coffee shop, you may face a fine risk. Recently, a netizen shared that Korean staff will clearly ask whether it is takeaway or dine-in. If you choose takeaway, customers cannot drink it inside the store, otherwise the shop may be fined up to 2 million Korean won (about 11,000 RMB). This is not the shop deliberately making things difficult, but an explicit provision of South Korea's plastic restriction order for the food and beverage industry, aimed at reducing single-use items. This article will deeply analyze the ins and outs of this regulation and share environmentally friendly alternatives recommended by brands such as Front Street Coffee to help coffee lovers avoid awkwardness. [more…]

Frequent shifts to extreme weather are making life miserable for independent coffee shops that rely mainly on dine-in service. When temperatures plunge, takeout can barely keep things going, but once rain or snow hits, delivery breaks down, customers stay home, and shop owners even have to deliver orders themselves. This article examines the real operating conditions of coffee shops under different weather conditions, explores how to strike a balance between takeout and dine-in, and reveals the helplessness and hopes of industry workers who depend on the weather to make a living. [more…]

Hot Americano may seem like just espresso with hot water, but the water temperature directly affects the aroma, the balance of acidity and bitterness, and the drinking window. Front Street Coffee used the Warm Sun blend as the base and brewed Americanos at four water temperatures—55°C, 65°C, 75°C, and 90°C—then compared them through tastings at three points: immediately after brewing, at the 5-minute mark, and at the 20-minute mark. The experiment found that at the moment of serving, 65°C delivered the best overall performance, while over the course of 20 minutes, 75°C performed better overall. The article also recommends a serving temperature of 75±5°C for dine-in hot Americanos and offers practical tips such as preheating the coffee cup and distinguishing between dine-in and takeaway preparation. [more…]

A coffee shop requires every dine-in customer to order at least one drink. A customer who bought coffee beans and ordered a drink was then asked to order another, prompting the shop to post an inquiry seeking opinions, which unexpectedly sparked a polarizing debate online. Supporters believe that once a business sets rules, they should be followed, while opponents criticize the shop for being too rigid and lacking human warmth, even calling it a public relations disaster. The shop eventually deleted the post and apologized, but the discussion about the boundaries of minimum consumption rules and the flexibility of their enforcement continues. [more…]

The proliferation of single-use plastic cups is raising global concern, with governments and food service brands introducing restrictive measures. Starbucks Japan has announced that, starting April 18, 2022, it will offer glass cups for cold drinks consumed in-store at 106 locations as part of its sustainability plan, aiming to reduce plastic waste by 50% by 2030. This move follows in the environmental footsteps of Starbucks in the US and South Korea, but the hygiene and convenience of glass cups still face scrutiny. Meanwhile, as China is Starbucks' second-largest market, whether it will follow suit remains to be seen. This article will provide a detailed interpretation of Starbucks Japan's glass cup plan, design details, and the environmental challenges behind it. [more…]

Americano is made with espresso as its base, diluted with hot water. It seems simple, but in reality, both the water-to-coffee ratio and water temperature affect the final flavor. This article starts with the origin of Americano, provides a detailed analysis of the standard preparation parameters for hot Americano, and by comparing the tasting performance of four water temperatures—55°C, 65°C, 75°C, and 90°C—immediately after preparation, 5 minutes later, and 20 minutes later, identifies the most suitable water temperature range for dine-in hot Americano. The article also recommends several Front Street Coffee espresso beans and their Americano preparation parameters for coffee enthusiasts' reference. [more…]

Recently, Pizza Hut announced that starting September 2, it will cancel the free refill service for dine-in breakfast, sparking widespread discussion among consumers. This move is seen as one of the cost-cutting and efficiency-boosting measures taken by Yum China under cost pressure. Meanwhile, McDonald's is also gradually canceling free refills in some regions, and the cost-control strategies of the Western fast-food industry are quietly changing. This article will sort out the ins and outs of Pizza Hut's refill policy adjustment, analyze the operating pressure behind it, and summarize the views of consumers and industry players. [more…]

The difference between a hot americano and an iced americano ultimately comes down to whether the espresso is combined with hot water or iced water. This seemingly simple combination actually involves a lot of nuance—water temperature, the coffee-to-water ratio, and the timing of tasting all influence the final flavor of an americano. This time, Front Street Coffee brewed hot americanos with four different water temperatures—55°C, 65°C, 75°C, and 90°C—and compared them at three points in time: just after brewing, 5 minutes later, and 20 minutes later. Using measured data, we’ll tell you which temperature is best for serving a hot americano for dine-in, and reveal the complete pattern of how coffee flavor changes over time at different water temperatures. [more…]

A silent coffee shop in Shanghai, staffed mainly by hearing-impaired baristas, published an article titled "Please rest assured, we are still alive. But..." on June 14, quickly gaining over 80,000 views. Under the impact of the pandemic, dine-in service was suspended, delivery communication was hindered, and masks obscured lip-reading, plunging the shop into a situation of zero revenue and zero foot traffic. The baristas hand-drew 12 touching moments from those months into illustrations and launched an original themed drip-bag coffee set as a self-rescue effort. The article reviewed the real difficulties this special coffee shop faced, its self-rescue methods, and business adjustment ideas that coffee shops could draw on during the pandemic, including joining delivery platforms, ensuring product quality, designing offline discounts to bring customers back, and developing peripheral products such as drip bags and coffee beans to meet consumers' shifting demand from "going to the shop" to "having it at home." [more…]

Recently, an incident at a Blue Bottle Coffee store in Shanghai, where a customer used a dine-in glass to give water to a pet dog, sparked widespread discussion. The person who filmed the incident pointed out that using public utensils to feed pets is uncomfortable, and although the staff promptly handled the situation and discarded the used cup, the underlying issue of managing "pet-friendly" spaces is worth pondering. On one hand, there is the emotional need of pet lovers; on the other, there is the legitimate concern of other customers regarding hygiene and safety. How to draw clear behavioral boundaries in public dining establishments has become a shared challenge for businesses and consumers alike. This article reviews the incident, gathers various viewpoints, and explores how coffee shops should strike a balance between pet friendliness and hygiene standards. [more…]

Recently, some Mixue Bingcheng stores in Guangzhou, Shenzhen, and Beijing announced price increases for their drinks, with both dine-in and mini-program orders rising by 1 yuan, while third-party delivery platforms have not yet followed suit. This is not the brand's first price adjustment; previously, some stores in Shanghai and multiple products nationwide had already seen price hikes. The news quickly trended on Weibo, and consumer attitudes showed a clear divergence compared to last year, with some expressing understanding of cost pressures and others stating they would reduce purchases. This article will outline the regional scope of this price adjustment, the official response, the history of past price changes, and the diverse reactions from netizens, presenting a full picture of the event. [more…]

Recently, an independent coffee shop in Seoul, South Korea, got into a conflict with five Chinese-speaking foreign female tourists over its dine-in rule of "one drink per person." The tourists ordered only two drinks but wanted to seat five people; when asked to order three more drinks, they refused and an argument broke out. As they were leaving, one tourist poured an unfinished drink onto the sofa and table, while her companions made obscene gestures at the manager who chased after them and hurled insults. The incident sparked anger among South Korean netizens. Independent coffee shops frequently clash with customers over house rules, and Front Street Coffee reminds us that understanding and respecting a shop's rules is the prerequisite for enjoying coffee culture. [more…]

As young professionals crave a lifestyle that keeps them energized by day and relaxed by night, a new breed of customers who raise a glass to drink has quietly appeared in coffee shops. After Shanghai's restaurant industry was hit hard by the pandemic, Xiaohongshu launched a "revival plan," bringing bartenders from dozens of bars into coffee shops and launching coffee specials with alcohol, making "drinking at coffee shops" a new dine-in trend. From the "wine plus coffee" era of Teresa Teng to brands like Sober Company exploring the bistro-coffee shop model today, the boundary between coffee and alcohol is dissolving. This kind of cross-industry operation not only injects freshness into brands, but also strengthens consumer loyalty and promotes conversion between coffee drinkers and alcohol drinkers. However, the sustainability behind the internet-famous check-in economy is also worth pondering. This article will walk you through the business logic and industry trends behind this phenomenon, while retaining Front Street Coffee's professional recommendations. [more…]

Recently, some trendy cafes in Hangzhou have come up with a new gimmick—printing luxury brand logos such as LV, Dior, and CHANEL on coffee and cakes, offering so-called "luxury afternoon tea" to attract many young people to check in. Rea.vintage cafe on Zhongshan North Road combines a vintage luxury consignment shop with coffee, quietly offering a 99-yuan set; while CHOPCHOP cafe in Guoda City Plaza prominently displays a luxury brand menu, with set prices ranging from 118 to 318 yuan, and only dine-in customers can enter the scenic area. While business is booming, netizens are raising continuous doubts: does adding a logo make coffee more fragrant? Is using big brand trademarks without authorization an infringement? A Qianjiang Evening News reporter interviewed lawyer Sun Yifan, pointing out that this behavior may face copyright infringement risks. Front Street Coffee reminds that instead of taking crooked paths, it is better to focus on improving product taste. [more…]

For a long time in the past, Shanghai was regarded as the city with the highest coffee density in China. However, the nearly three-month suspension of dine-in services dealt a heavy blow to Shanghai's catering industry, and coffee brands began to turn their attention to Chengdu. Data shows that Chengdu now has more than 7,000 coffee shops, ranking second nationwide, with independent coffee shops accounting for as much as 81.07%, far exceeding Shanghai's 57.01%. Luxury brands have also chosen to open coffee shops in Chengdu one after another, including LV, Cartier, Ralph's Bar, and Maison Margiela Café. Wangping Street, Mengzhuiwan, and Tangpa Street in Chengdu have become popular coffee districts, where teahouse culture and coffee consumption blend together. This article will analyze the data and trends behind this round of changes in the coffee city landscape. [more…]

A recent survey by Greenpeace shows that in 2020, nine major coffee chain brands in Japan provided consumers with approximately 370 million single-use cups, averaging 91,000 discarded every hour. Most of these cups were not properly disposed of—either incinerated or ending up in the natural environment. Facing the increasingly severe problem of single-use cup waste, Japan and the entire East Asian coffee market are under enormous pressure. Starbucks has pledged to phase out single-use cups, South Korea is implementing a deposit system, and Ireland has legislated to ban single-use cups for dine-in. Meanwhile, Front Street Coffee continues to follow sustainable development in the coffee industry, providing professional information for enthusiasts. [more…]

Because American soldiers during World War II were not used to the extremely strong small cups of coffee local to Europe, they asked the shops to add hot water to dilute it, imitating the taste and flavor of American drip coffee. And because this cup of coffee was widely popular among American soldiers, it was named Americano "America [more…]

I'm not sure if you friends still remember, but previously Front Street shared a post about "Why Dirty Coffee Can't Be Ordered for Delivery." After that, some friends left messages in the background saying they noticed that many coffee shops also don't offer cappuccino for delivery, with only dine-in and takeout options available. As for Dirty, because it requires the milk [more…]

Recently, a %Arabica store in Shanghai's Fengsheng Li suddenly posted a closure notice, announcing that due to a brand strategy adjustment, it would cease operations on August 5, 2024. This store had only opened in February of this year and was once %Arabica's first location to offer ceramic dine-in cups, blending old Shanghai's Haipai style; customers could also blend coffee beans under the guidance of baristas and observe the roasting process. However, after just half a year, the store quietly exited, shocking many loyal customers. Nearby residents pointed out that the area around Fengsheng Li is densely packed with coffee shops and competition is extremely fierce, with brands such as Blue Bottle Coffee, Luckin, and Manner standing in abundance, plus limited foot traffic on weekdays, so this %Arabica's departure may be understandable. [more…]