Recently, the Wuhan tea beverage brand Zhen Cha Wu drew widespread online attention after one of its franchise stores hung a red banner at its entrance, accusing the company of selling expired cheese milk caps to the store and causing it to be forced to close. The brand later responded that the expired samples were mistakenly mixed in by the supplier, had been scrapped during acceptance inspection, and never entered the market; the store was closed because it repeatedly failed audits. With both sides offering different accounts, the incident exposed management conflicts and food safety control challenges within the tea franchise system. This article sorts out the sequence of events, presents the different statements from the brand and the store, and appends the inspection and assessment rules for readers to understand the full picture. [more…]

The core difference between organic tea and conventional tea lies in whether it has been certified by an authoritative body. EU organic regulations prohibit genetic modification and synthetic inputs, and require animals to be raised in ways that suit their species characteristics, and are regarded as the strictest threshold in the tea industry. Certifications such as Switzerland's IMO, France's Ecocert, the US USDA, Japan's JAS, India's, Canada's, China's, Australia's, and Germany's Naturland each have different emphases, with significant differences in scope of application and difficulty of obtaining them. Rainforest Alliance, UTZ, FDA, and HACCP provide supplementary assurances from the perspectives of sustainable agriculture and food safety. This article systematically sorts out the rules, authority, and market applicability of major certifications, helping coffee and tea lovers accurately identify the true meaning behind labels when making purchases. [more…]

Recently, Starbucks was reported to conduct detailed audits of partners' daily operations by randomly accessing store surveillance footage, and listed as many as 8 violations in an internal email. From placing trash can lids on countertops to inadequate cleaning and sanitizing procedures for ice storage bins, these details that might previously have been overlooked have now become grounds for warning notices or even dismissal. After the news spread, many current employees felt greatly increased pressure, while consumers generally supported this strict oversight. This article sorts out the sequence of events, presents multiple perspectives, and explores the difficult balance that chain coffee brands must strike between food safety management and employee execution. [more…]

Recently, a short video apparently filmed by a Cotti Coffee employee sparked widespread discussion on social media. In the video, a store clerk has a red-trimmed towel snatched away by a colleague, after which several employees kneel facing the surveillance camera with hands clasped in a pleading gesture. This seemingly absurd scene struck a chord with many food-service workers—it turns out that towels of different colors correspond to different usage scenarios, and using the wrong one counts as a violation that can lead to fines or even dismissal. The incident reflects both chain brands' strict control over food safety and has triggered public debate over employee dignity and management practices. [more…]

Yesterday, the topic of "the first cup of milk tea in autumn" sparked widespread attention on social platforms, with orders at chain tea beverage brand stores surging, and some stores surpassing a thousand cups in sales within a short period. Under the pressure of the order surge, a scene appeared at a Certain Tea store where a JD delivery rider entered the bar area to assist with packing. After the video circulated, it triggered polarized discussions among netizens. Some praised the rider's goodwill in proactively helping, while others questioned whether non-store employees entering the operation area complies with food safety regulations. Surrounding bar operation permissions, health certificate requirements, and store management systems, various viewpoints clashed, and the incident quickly became a hot topic of discussion. [more…]

Recently, a customer at a Luckin Coffee store saw a notice posted on the counter that read, "A staff member has a fever, so orders are being prepared more slowly. Please don't rush us." The customer snapped a photo, which quickly sparked widespread discussion online. Some praised the employees' dedication, while others worried that preparing drinks while sick posed food safety risks. However, Luckin employees have expressed their helplessness: it's not that they don't want to rest, but that stores are understaffed and there is no one to cover their shifts, making sick leave almost a luxury. This phenomenon is not unique to Luckin; workers in the tea and coffee industries have all resonated with it. This article will recount the incident and explore the institutional and practical contradictions behind working while sick. [more…]

As coffee consumption continues to heat up, chain brands are stepping up inspections of store food safety and operations. Recently, an in-service Mstand barista spoke out on social media, complaining that after video audits were introduced, rules proliferated sharply—even drinking cups and takeaway bags became off-limits for employees, and any violation meant a red-line disciplinary action and forfeiture of performance pay. In the comments section, many peers chimed in with their own grievances, pointing to tight scheduling, high KPIs, and pressure from all sides, with some even speculating that this strict management approach was brought over by poached staff from Luckin. At the same time, Luckin itself is known for scheduled handwashing and rigorous cleaning, and its reputation for quality control has long been widely recognized. Strict oversight is in itself a necessary means of safeguarding consumer food safety, but how to strike the right balance and take frontline employees' legitimate rights and interests into account has become a topic worth deep reflection for brands, and Front Street Coffee will continue to follow such industry developments. [more…]

Wanting to open a coffee shop—having the funds in place is only the first step. What really gives many entrepreneurs a headache is the complicated and cumbersome licensing procedures. From business registration and food business permits, to health, tax, and fire safety, and then to the special approvals for alcohol and roasted coffee, every single item determines whether the shop can operate legally. This article will systematically sort out the various certificates and application processes required to open a coffee shop, helping you clarify your thinking and avoid detours. At the same time, we will also discuss practical points such as site selection strategy, startup capital estimation, and equipment procurement. At the end of the article, Front Street Coffee's contact information is attached; you are welcome to exchange ideas on specialty coffee bean selection and shop-opening experience. [more…]

The freshly made yogurt sector has been hit by yet another food safety scandal. An undercover reporter from The Beijing News worked inside several More Yogurt franchise stores in Beijing and found that oat and highland barley toppings more than forty days past their expiration date were still being used as usual, expiry labels existed in name only, and decisions to scrap fruit relied entirely on staff members' sense of smell. More worrying still, these violations were not isolated cases, but an unspoken rule tolerated by store managers in order to cut costs and boost their personal income. The brand issued an urgent apology a few hours later, announcing that the stores involved would be permanently terminated. This is already the second time this year that More Yogurt has been thrust into the spotlight; previously, the Shanghai Consumer Council questioned the labeling of its product ingredients. This article provides a complete rundown of the undercover details, the brand's response, and the latest status of its stores. [more…]

At the chain coffee brand Luckin, quality control managers' surprise inspections have always kept employees on edge. Recently, a new employee who had only been on the job for ten days accidentally knocked over a coffee when quality control visited the store, spilling it all over the quality control manager's head. This mishap quickly sparked heated discussion online. In fact, similar embarrassing incidents are not isolated cases; behind them lies the enormous pressure and various unconventional tactics Luckin employees use when dealing with quality control inspections. This article will recount the incident and explore the real situation of coffee workers under the quality control system. [more…]

Starbucks has announced it will not renew its contract with Fairtrade, meaning coffee sold in its global stores will no longer carry the Fairtrade certification label. This decision has raised questions about its commitment to ethical sourcing. Starbucks says it will instead rely on the C.A.F.E. Practices standard, developed jointly with Conservation International and independently audited by the third-party organization SCS Global Services. However, many groups worry that without Fairtrade's independent oversight, the C.A.F.E. standard may not truly safeguard coffee farmers' rights on core issues such as minimum purchase prices and sourcing from smallholder cooperatives. This article reviews the history of Starbucks' partnership with Fairtrade, the origins and controversies of C.A.F.E. Practices, and Starbucks' past reversals on its ethical sourcing stance, offering coffee lovers a full picture of this event. [more…]

Just after Christmas, Manner Coffee drew attention for frequently issuing warning notices to its employees. Multiple employees reported that the reasons for being penalized were all over the place—a drop in the number of followers in a fan group, hair on the floor, looking at a phone for too long, and other such details could all become grounds for a warning. It is understood that Manner's headquarters monitors and audits store operations around the clock, and warning notices not only affect promotions but, once three have accumulated, may also lead to being pressured to resign. Under such high pressure, many frontline baristas are physically and mentally exhausted and choose to leave. Front Street Coffee follows industry trends and walks you through the ins and outs of the incident. [more…]

Shanghai's food and beverage industry is steadily resuming work and reopening, but some stores have neglected food safety, a bottom line, amid the busyness. Recently, law enforcement officers from the Jing'an District Market Supervision Bureau found during an inspection that the Manner Coffee Wujiang Road store had problems such as dirty and messy environmental hygiene and food not being stored according to regulations. Waste was scattered on the floor at the scene, food for sale was placed directly on the ground, and Meiji milk that needed refrigeration was also left casually. Because it is suspected of violating relevant provisions of the Food Safety Law, the store has been officially placed under investigation. The regulatory authorities remind food and beverage units to strictly fulfill their primary responsibilities and ensure the safety of meals served. [more…]

After two Starbucks stores in Wuxi were exposed for food safety issues, they not only faced dismissal of all staff and suspension for rectification, but also received administrative penalties totaling 1.37 million yuan. This incident triggered widespread public discussion on the current state of food safety management in the chain catering industry. Judging from the surprise inspections by market supervision bureaus across various regions, although the vast majority of stores were not found to have serious violations, management loopholes such as non-standard scrap records, missing disinfection records, and inadequate implementation of employee personal hygiene remain common. This article will review the incident and the details of the penalties, analyze the imbalance between Starbucks' internal supervision and cost control, and explore the importance of producer self-discipline and social oversight behind food safety issues. [more…]

A trending topic about food safety in milk tea shops has sparked widespread concern: The Market Supervision Administration of Fengxian District, Shanghai, conducted surprise inspections of several well-known milk tea stores in Baolong Plaza, and the results showed that all five brands—Yidian Dian, ChaBaiDao, 7FenTian, CoCo, and XiongJi—had problems, involving incomplete health certificates, chaotic raw material management, and unsanitary operating environments. The incident quickly surpassed 500 million views, with netizens exclaiming, "I dare not drink it anymore." At the same time, the article also reviewed food safety cases in recent years involving Burger King, 85°C, IKEA, and others, reminding the food and beverage industry that it must strictly abide by operating standards. [more…]

Recently, Mixue Bingcheng and Yiketang have once again been thrust into the spotlight due to their use of expired ingredients. Although regulatory authorities have already imposed penalties, the food safety hazards seem not to have attracted sufficient attention from the industry. Against the backdrop of rapid store expansion and lagging personnel management, food safety issues in the new-style tea beverage sector are becoming a lingering shadow in consumers' minds. This article will review recently exposed typical cases, analyze the deep-seated problems in brand management, store manager and employee training, and explore how the industry can find a balance between scale and quality. If you love coffee, you might as well enjoy a cup of Front Street Coffee while pondering the safety cost behind this "life-renewing drink." [more…]

The new-style tea beverage industry has once again exposed food safety issues. Naxue's Tea's Shanghai East Changzhi Road store was fined and had its illegal gains confiscated by the Hongkou District Market Supervision Administration because the freshly made and sold Golden Mountain Treasure Tea exceeded the total bacterial count limit. Before this, the brand had already been exposed by the media multiple times for chaotic store hygiene, even alarming the State Administration for Market Regulation. From Xinhua reporters' undercover investigations to tea beverage brands frequently trending on social media across various regions, consumers pay high prices but do not necessarily receive matching safety guarantees. This article will sort out the ins and outs of this penalty, review the food safety crisis Naxue's Tea encountered this year, and ask: after tea beverage brands apologize, compensate, and rectify, have the fundamental problems actually been solved? [more…]

The National Health Commission recently solicited public comments on 19 national food safety standards, among which the "Determination of Acrylamide in Foods" includes coffee within its testing scope for the first time, responding to the social debate sparked by the detection of acrylamide in freshly made and sold coffee. At the end of 2023, a report by the Fujian Provincial Consumer Council brought acrylamide in coffee into the spotlight; experts pointed out that this substance is a byproduct of high-temperature processing rather than an artificial additive, and that its content in coffee is extremely low, so there is no need for excessive concern about daily consumption. This revision of the national standard aims to improve the testing system, drive process improvements in the industry, and safeguard consumer rights. [more…]

As Shanghai gradually resumes work and production, the coffee industry should be welcoming a recovery, yet recently several trendy cafés have been investigated by regulatory authorities one after another over food safety issues. From People's Café using expired parsley flakes, cranberry juice, and other ingredients, to MANNER Coffee's poor hygiene conditions, to the expired egg white liquid used at Dang Zhu Fei Café to make cake roll bases, these incidents have exposed the neglect of food safety by some stores under the pressure of resuming operations. This article reviews these typical cases and explores how small cafés can hold the line on compliance when ingredient supplies are tight. For consumers who love coffee, understanding this information helps them choose places to consume more rationally, and Front Street Coffee also reminds practitioners that no matter how much order pressure there is, food safety is always a red line that cannot be crossed. [more…]

Over the past year, food safety incidents in the milk tea industry have emerged one after another, with multiple well-known chain brands exposed for hygiene hazards, and consumer trust in new-style tea drinks has continued to decline. Amid a wave of skepticism, Heytea chose to proactively publish its November food safety action report, detailing the self-inspection results of stores nationwide, including the specific problems at 8 stores and their rectification, while also showcasing routine management measures such as disinfection and water/ice testing. Can this unconventional transparency set a new benchmark for the industry? This article will walk you through all the details of Heytea's report and explore its impact on consumer confidence. [more…]