Starbucks is revamping its drink modification pricing, the latest in a series of changes under new CEO Brian Niccol.
As of June 24, the coffeehouse chain is charging 80 cents for any additional combination of syrup or sauce to an unflavored beverage. Adding or substituting sauces or syrups to a preflavored beverage, such as adding vanilla syrup to a mocha, or adding classic syrup to any beverage will be free of charge. Previously, prices varied across sauce and syrup flavors and drinks.
Starbucks is also charging 80 cents per additional chai concentrate, 50 cents per scoop of dried fruit and $1 for an extra scoop of matcha powder in non-matcha drinks. In matcha beverages, extra scoops will match size pricing; for instance, an additional scoop in a grande matcha latte will charge up to the price of a venti.
The changes, first reported by Bloomberg, are meant to add customer value and ensure consistency, according to Starbucks spokesperson Lori Torgerson.
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