7Ms of Starbucks

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According to Reza and Saudah, organization used 7Ms which are management, manpower, marketing, method, machine, material and money as company input and fully utilize these resources will improve firm’s performance. The fundamental truth that called ‘The Right’ which is the right quality, the right quantity, availability at the right time, the right place, the right costs and the right information, would eventually lead to the costs increase or decrease of the company’s profit. (Silviu Crisan, 2011) One of the 7Ms is materials, it is already known that they are indispensable for the industry activity. The material from a firm can consist a major importance, meaning they are irreplaceable. The quality of the coffee bean is the most important to have a good coffee. Once the coffee that have been freshly roasted and ground, good water and brewing equipment free of oil residues from the last brew and the quality of the coffee beans makes a huge different.

Starbucks coffee beans

Starbucks’ commitment is to become the highest quality coffee in the world. Starbucks take a holistic approach to ethically sourcing coffee through responsible purchasing practices, farmer loans and forest conservation programs. When Starbucks buy coffee by this way, it helps create a long term supply of the high quality beans they have been carefully blending, roasting and packing fresh for more than forty years. Starbucks ensures the quality of the beverage in taste, temperature and appearance. All coffee must meet Starbucks high quality standard. The finest coffees are always handpicked because the machines only can do a decent job of shaking ripe fruit off coffee trees, but they are not discriminating as humans. After harvesting, the coffee cherries must be processed to remove the pulpy fruit outside and retrieve the two sought after seeds inside.

Coffee cherries approaching the peak of maturity

Different producers use different processing protocols which can affect flavor greatly. There are three types which are dry, washed and semi washed method to process. First, in dry processing, after the outer pulp is removed mechanically, the whole cherries are sun dried for 10 days to three weeks. The coffee will tend to be fruitier, rounder, fuller bodied and more complex because the bean is in contact with the pulp longer. This type of coffee is known as unwashed or natural, such as Brazil Santos, Ethiopian Harrar or Yemen beans.

An alternative method, the just harvested cherries are transported to a processor, who skins the fruit mechanically to expose the sweet, sticky pulp. The beans are left to ferment in tanks for 12 to 18 hours, a step that helps to soften the pulp, and then washed and dried. The coffee will retain the most acidity. This method is called washed coffee, also is the most common fine coffee in the world.

For semi washed beans, a variation of the washed technique, the pulp is removed mechanically, omitting the fermentation step. This technique saves water but do not allow the processor to enhance flavor through fermentation. The coffees are relatively richer and earthier flavor.

Finally, the coffee beans will be sorted by size, density and color and then graded, then go to roaster. Starbucks is sticking with its rule which is hard to remember and will break down under the weight of their own complexity, they focus on just two drinks at a time to reduce possibility for errors, customers will have to wait longer for their drinks. Consequently, customers can get the high quality coffee every time but just need to wait longer. Besides, over the years Starbucks has launched several initiatives to decrease the environmental impact of its disposable cups. Since 2009, Starbucks hosted a Cup Summit to bring together all facets of its paper and plastic cup value chain to find agreement on criteria for a comprehensive recyclable cup solution.

Recyclable cup

Reducing the environmental impacts of...
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