The new tiered Combo-X-Change system at the two Starbucks locations on campus has generated numerous positive results since being implemented in fall 2025.
The change allows students to now upgrade the size of their drink and forgo a food item completely providing more options when ordering. This has resulted in increased efficiency and reduced cost of goods for Culinary Services (CS).
Students can still get the traditional option of a tall drink and any food item. The drink can be upgraded to a grande with a choice of any bakery item. A food or bakery item can be skipped all together for a venti drink.
Increased Student Choice and Satisfaction
Prior to the change, students had to include a food item when using CX at Starbucks. After student feedback requested the opportunity to upgrade to a larger drink, a trial run of the changes last February proved successful.
“People can get what they want now and not just what we offer,” Service Manager for CS Maryna Steed says.
In a survey conducted by CS asking students what their top three favorite new offerings are, “Increased CX choices at Starbucks” ranked number one, with 56% of respondents ranking it in their top three.
“It has provided greater flexibility for the students to be able to get what they want,” Associate Director for CS Gina Keilen says. “So, they’re happy and have more options.”
Efficiency and Reduced Costs
The change has also increased efficiency behind the counter. While the drinks are larger in size, they don’t take additional time to make. With fewer food and bakery items being sold and no additional time needed to make the larger drinks, customer wait times have decreased.
Keilen explains how, now that sandwiches, for example, aren’t being ordered as frequently, fewer need to be prepped to serve, which saves on space and decreases food waste. This has also resulted in inventory being more readily available.
“Whether they’re not getting food at all, or if it’s a pastry that doesn’t need to be heated up, it’s a lot shorter cooking time,’ Keilen says. “It’s helped from an operational standpoint of stocking and having product availability.”
Shorter wait times mean more customers can be served. More customers served means increased sales. According to Steed, both MSU Starbucks locations have seen a 50% increase in sales while at the same time decreasing the cost of goods for CS. Fewer food items ordered also reduces the strain on baristas, who can now primarily focus on making drinks.
Positive Changes
By seeking and implementing student feedback, CS has saved money, improved efficiency and created happier customers.
“We have increased our total [sales] quite a bit. We have increased our customers quite a bit,” Keilen says. “But we have still not spent as much money on food or supplies.”
Reducing costs and improving efficiency while spending less money has made the change successful for CS.
“We’re able to serve more people and make more people happy, making it easier on us while having it be a lower expense for us at the same time,’ Keilen says. “So, it’s a win-win all the way around.”
Author: Zachary Phelps