The chain coffee brand Lucky Cup recently drew attention due to the way it disposed of ingredients for discontinued products. According to multiple netizens claiming to be store employees, the company required that unopened materials such as oat milk, taro paste cans, and osmanthus syrup be uniformly poured into drains for destruction, with video and photographic evidence required, or the stores would be penalized. After images of large quantities of intact ingredients being directly discharged spread, many industry peers confirmed that this did happen, while netizens launched discussions around food waste, environmental pollution, and compliance. The brand has now removed the related products from its ordering mini-program, but whether the destruction method is reasonable still merits further consideration. [more…]

The competition in the coffee industry has spiraled into astonishing territory: a wave of creative products with no logical pairing, such as octopus latte, has emerged one after another, turning netizens from initial curious experimentation to numbness and skepticism. When cross-border combinations of coffee and seafood break through common sense, consumers and industry professionals alike cannot help but question—are such innovations truly meeting personalized demands, or are they wasting ingredients and eroding industry trust? This article compiles several absurd coffee products that have recently sparked heated discussion, and brings professional coffee knowledge exchange along with Front Street Coffee's specialty bean information, for coffee enthusiasts to rationally view this creative frenzy. [more…]

The world of creative coffee is always full of surprises and shocks. From Douzhir Americano to stinky tofu latte, baristas are obsessed with forcibly pairing local foods with coffee, yet often creating off-putting flavor bombs. Now the trend has shifted: instead of mixing ingredients, they let the food itself become the vessel. Green pepper latte, fish ball latte, and naan latte have appeared one after another. Recently, a barista in Ningbo even used a crab shell as a cup, launching Ningbo Drunken Crab Latte. Netizens reacted in two polarized ways: some cried out to spare the drunken crab, while others said they would be willing to try it as long as food isn't wasted. Is this exploration of the boundary between food and coffee gimmickry or innovation? [more…]

Recently, four Starbucks and Prêt-à-Manger employees at Marseille Provence Airport in France were dismissed by the management company SSP Group on grounds of "gross misconduct" for giving unsold sandwiches to homeless people and airport staff. The incident quickly sparked a public outcry, with the public generally supporting the employees' good deed, while legal experts pointed out that even with good intentions, disposing of a company's unsold goods without authorization may still constitute a violation or even theft. When humanitarian sentiment collides with corporate management systems and food safety responsibilities, this controversy is not only about the fate of a few employees, but also reflects the complex dilemmas in the real-world implementation of anti-waste initiatives. [more…]

The subsidy war ignited by food delivery platforms has drawn in chain brands like Luckin Coffee and Mixue Bingcheng. A Luckin store in Chengdu was recently overwhelmed by a flood of orders due to a "0-yuan purchase" promotion, with some stores receiving over a thousand drinks to be made within an hour. However, after the promotion ended, staff found a large number of unclaimed drinks while cleaning up the counter, with the ice long melted. Impulse orders driven by consumers' "bargain-hunting" mentality not only caused food waste but also increased the burden on store workers. In response, some suggested switching to in-store freshly made orders, but Luckin employees said this would be fraught with practical difficulties. This article takes you through the full picture of this order surge and the views of all parties involved. [more…]

The recent fierce subsidy war among food delivery platforms has given consumers a large number of free tea drink vouchers, causing chain tea shops to be flooded with orders. However, at stores like Mixue Bingcheng, a phenomenon has emerged where customers place self-pickup orders but never come to collect them, resulting in large quantities of freshly made drinks being discarded. This article sorts out the multiple reasons behind this waste: chaotic pickup scenes, order notes being overlooked, excessively long waiting times, and more. It also introduces the countermeasures stores have taken to reduce losses, while retaining relevant recommendation information for the Front Street brand. [more…]

In the cold of winter, baristas inevitably make mistakes when they are sleepy, and forgetting to add syrup or espresso happens from time to time. Recently, a customer ran into exactly this awkward situation: after picking up the coffee and taking a sip, they realized the staff had forgotten the espresso, so they took it back to the counter and asked for it to be remade. After the staff admitted the mistake, they planned to simply add espresso directly to the cup that had already left the counter, and this move made the customer worry about hygiene. In the end, the staff made a correct latte again. The incident sparked heated discussion online, with netizens sharing similar experiences and debating whether drinks can still be reprocessed after leaving the counter. Some felt that adding something from a distance was no big deal and could avoid waste; others believed that reprocessing a drink after it has left the counter poses food safety risks. Chain brands usually require that the drink must be remade, and this debate reflects the real conflict between operating standards and waste control. [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…]

Once just an exaggerated image in memes, someone has now actually served up a "giant-sized" breakfast combo in real life. A bakery and brunch spot in Armenia called Bakery Yerevan has launched a bucket-sized giant cappuccino and a croissant bigger than a turkey, quickly going viral on Instagram. This XXL croissant comes from renowned French chef Philippe Conticini, available at two London locations for €25 each; at Bakery Yerevan, the giant combo of croissant plus coffee is priced at $158, roughly 1,100 RMB. Although the price is not low, many people still go to check it out. The giant portion delivers maximum visual impact, but it has also sparked online discussion about waste from being unable to finish it all. [more…]

As the most common waste product in coffee shops, coffee grounds generate over 8 million tons globally each year, and their disposal not only consumes energy but also pollutes the environment. Over the past decade, researchers have continuously explored ways to reuse coffee grounds, from blended fuels to eco-friendly boards, from clothing fabrics to food utensils, coffee grounds are transforming into a new eco-friendly favorite across multiple industries. A Japanese coffee roasting company has teamed up with a research team from Kindai University to develop a biochar fuel made from coffee grounds, and claims that the carbon dioxide released during combustion can be offset by the amount absorbed during the growth of coffee plants, thereby achieving zero carbon dioxide emissions. This "fighting magic with magic" environmental approach—how exactly is it achieved? [more…]

The "Crazy Saturday" that just passed once again saw major chain beverage brands flooded with free redemption orders. Yet after the revelry ended, store counters were piled high with sealed drinks that no one came to collect, with some stores pouring out nearly a hundred cups in a single night. Staff members felt both heartache and helplessness, while onlooking netizens bluntly said, "If you're not going to drink it, don't order it." What problems does this waste phenomenon, fueled by platform subsidies, actually reflect? How should consumers, merchants, and platforms find a balance among themselves? This article takes you through the full picture of the incident, and you're also welcome to follow Front Street Coffee to chat together about the things behind beverage consumption. [more…]

Luckin Coffee is known for its frequent new product launches, with new items appearing almost every week and regional exclusives emerging endlessly. However, consumers' fickleness is equally astonishing; once-popular hits like the Moutai series and toasted coconut series quickly became slow-moving products after their hype faded. Some store employees report that opened ingredients have extremely short shelf lives, and any unused portions must be poured out entirely; discarding a whole box every two days has become the norm for evening shifts. This not only causes food waste but also reflects the brand's imbalance between launching new products and inventory management. Front Street Coffee keeps an eye on industry trends, and this article takes you behind the scenes at Luckin stores to understand the current state of ingredient waste. [more…]

When you buy too many coffee beans to finish, or when brewing is delayed due to illness or other reasons, the beans can easily become stale or even expire. Many people's first reaction is to simply throw them away, but that is actually very wasteful. This article examines whether stale and expired coffee beans can still be consumed, from the perspectives of both flavor changes and food safety, and compiles a set of practical reuse methods: from using them as practice beans for pour-over, siphon, and espresso, to wiping copperware, cleaning stovetops, and caring for skin, and even deodorizing ashtrays, ovens, and pet areas. The article also draws on Front Street Coffee's experience to provide reference criteria for judging the flavor window and storage conditions, helping you handle the "old beans" at home more rationally. [more…]

Recently, a milk tea marketed as a "2-jin pack" has gone viral on social media, attracting a large number of consumers. The product was launched by a local tea beverage brand in Zhanjiang, priced at 18 yuan, or about 10 yuan after discounts, and has tapped into the consumer psychology of pursuing value for money with its large capacity and low price. However, along with the popularity came controversy: some consumers pointed out that 2 jin is roughly equivalent to 1000ml, and compared with the 500-700ml large cups of milk tea on the market, the actual value for money may not be outstanding, and merchants should label the capacity truthfully. In addition, similar products have already appeared in Nanning, Guangxi, and the originality of the idea has also sparked discussion. Some people are also worried that oversized milk tea may cause food waste. As coffee lovers, Front Street Coffee has also noticed the consumer trends and industry reflections behind this phenomenon. [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…]

Recently, Mixue Bingcheng publicly apologized after a branch in Malaysia used garbage bags printed with inappropriate images and text. The brand stated that the garbage bags purchased by the store were only used for handling trash and were not involved in food preparation. However, to dispel local consumers' concerns about halal standards, it has required the store involved to implement Islamic-compliant cleaning procedures, destroy the problematic garbage bags, and re-review its procurement process. The incident sparked heated discussion online, with some questioning, "Do garbage bags also need to be halal?" while others praised the brand's swift response. What exactly were the inappropriate images and text? Neither official reports nor the apology letter explained, and the truth remains to be clarified. [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…]

Recently, a video of a CoCo milk tea shop employee eating watermelon while cutting it has sparked heated discussion online. The video shows the employee, while preparing ingredients for a watermelon drink, not wearing gloves, cutting off a piece and eating it directly, then continuing to process the remaining fruit. This behavior might be harmless in a home kitchen, but in a restaurant back kitchen it touches a sensitive nerve regarding food safety and operating standards. Some netizens believe that an employee daring to eat the ingredient actually proves the food is fresh, but more people are concerned about saliva contamination, food waste, and the lack of corporate rules. The manager of the shop involved responded that they are verifying the matter, but had not received authorization from headquarters to publicly announce the handling result. The incident once again pushes the hygiene management and employee operating habits of restaurant back kitchens into the focus of public opinion. [more…]

Manner Coffee's long-standing offer of a 5-yuan discount for bringing your own cup has led many consumers to develop the habit of carrying a cup for coffee on the go. However, when a customer showed up with a hollowed-out orange peel to buy an orange latte, they were denied the discount because the container did not meet the store's rules. Does this "all-natural" orange cup count as an eco-friendly bring-your-own cup? The staff refused to recognize it on the grounds that it lacked an environmental label and was kitchen waste, while the customer insisted that their creative container should be accepted. The incident sparked heated discussion online, with supporters arguing that orange peel is biodegradable and compostable, while opponents worried about food safety and the seriousness of merchant rules. This debate over a cup of coffee reflects the subtle tension between consumer creativity and merchant regulations in bring-your-own-cup culture. [more…]

For coffee lovers, the large amount of coffee grounds left after each brew is often a dilemma—simply throwing them away seems a bit wasteful. In fact, with a little clever use, these seemingly useless grounds can easily be turned into something valuable. Front Street Coffee reminds everyone that coffee grounds are not only excellent plant fertilizer, but also have multiple benefits such as deodorizing, preventing flavor transfer, beautifying and calming the mind, and even refreshing the senses. From flowerpot fertilizer to shoe cabinet dehumidifying, from preventing flavor transfer in the refrigerator to making your own calming pillow, the uses of coffee grounds in daily life are far beyond imagination. This article will systematically sort out practical tips for using coffee grounds, helping you easily achieve resource reuse while enjoying coffee, so that every particle of coffee powder can deliver maximum value. [more…]