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Starbucks cuts 5% of corporate workforceStarbucks cuts 5% of corporate workforce

The elimination of about 350 jobs is part of planned restructuring amid declining traffic

Bret Thorn, Senior Food Editor

November 14, 2018

2 Min Read
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Starbucks Corp. cut its corporate staff by five percent Tuesday, following through on restructuring plans announced earlier this fall. 

In a memo to all employees at the chain’s Seattle Support Center and Global Non-Retail Partners, CEO Kevin Johnson said about 350 employees, mostly at the Seattle headquarters, would be losing their jobs. Those roles make up about five percent of the company’s corporate staff, according to the company. 

The Starbucks memo said the layoffs would be in the areas of marketing, creative, product, technology and store development. The changes will not affect roles at the store level, the company said. 

“Building the next chapter of Starbucks requires us to focus on fewer priorities and transform how our functional teams work in order to accelerate the velocity of innovation that is relevant to our customers, inspiring to our partners [employees], and meaningful to our business,” he said.

Johnson had indicated previously that a corporate restructuring was underway. In September he said in an internal memo that he would “make some significant changes to how we work as leaders in all areas of the company and how functional groups are structured to support our retails sales.”

At the time he said the changes were being made to “increase the velocity of innovation that is relevant to our customers, inspires our partners, and is meaningful to our business.”

Starbucks has had a challenging year, with declining traffic during the afternoon amid a sales slump in the chain’s signature Frappuccino slush drinks. 

It also received negative publicity after a racial profiling incident in a cafe in Philadelphia involving the arrests of two African-American men. The corporate office responded with anti-bias training at roughly 8,000 of its restaurants. 

However, it did close out the fiscal year, ended Sept. 30, with quarterly global same-store sales up by 3 percent, driven by a 4 percent rise in comps for the Americas.

There are more than 29,000 Starbucks locations worldwide with around 350,000 employees.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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