Introduction:At the end of 2025, Luckin Coffee employees conducting their annual inventory check were suddenly notified to verify the stock levels of small base ingredient scoops and ice cream scoops, sparking market speculation that the brand might be planning to launch a new ice cream-related beverage. Veteran employees expressed concern that the complex preparation process would add pressure to store operations, while newcomers adopted a wait-and-see attitude. This article delves into the potential impact behind this move and provides an in-depth look at employee feedback.
At the end of 2025, while busy with their annual inventory checks, Luckin staff received an internal notice that made many nervous—stores were asked to carefully check whether their inventories of small base ingredient scoops and ice cream scoops were complete. This sudden request immediately led many employees to wonder: is the brand about to launch a new product that involves scooping fresh ice cream on-site?
For veteran employees familiar with Luckin’s internal operations, this notice seemed to dredge up memories of the past. They recalled that during the Xiaolu Tea era, Luckin’s beverage lineup was much more extensive, featuring a wide variety of add-ins such as tapioca pearls, taro balls, puddings, and taro paste. Making these customized drinks often required using base ingredient scoops and ice cream scoops to accurately portion the toppings.
However, as the brand gradually shifted its focus toward improving operational efficiency, those add-in tea drinks that involved complicated steps were eventually removed from the menu. The associated tools, like base ingredient scoops and ice cream scoops, were also put away and left collecting dust in storage for a long time. Now, these “old companions” may be brought back into use due to new product needs, leaving many veteran employees feeling both nostalgic and worried.
Currently, Luckin’s performance metrics for stores are becoming increasingly stringent, especially regarding “timeliness” and “hourly cup volume,” which require baristas to complete drink preparation within just two minutes of receiving an order. Under such intense pressure, if future new products require additional tools like scoops to handle toppings, it will inevitably add more steps to the process, further slowing down production and affecting both employee performance and overall store results.
As a result, whether new or veteran staff, most have shown clear dissatisfaction and resistance to the idea of “long-forgotten tools making a comeback behind the counter.”“Scanning codes, timeliness, squeezing human efficiency, AI cameras—and now these increasingly complicated drinks. One person would need eight hands!”Similar complaints can frequently be heard internally. Some employees have also bluntly stated:“Launching so many hard-to-make new drinks while also demanding high timeliness—Luckin really wants it all.”This reflects deep anxiety about future work pressures.
However, not all employees are pessimistic about the situation. Some newer or more optimistic staff believe this inventory notice might just be part of routine annual stock-taking and may not necessarily indicate the upcoming launch of complex new products. They advise their colleagues not to overreact or speculate excessively until the company makes an official announcement.
Image source: Xiaohongshu (Little Red Book)
For consumers, if Luckin does roll out new drinks that involve scooping ice cream balls, it could add plenty of buzz and options to the winter menu. But for frontline baristas, balancing efficient service with the added preparation steps will be a major challenge. Whether such new products will actually be launched—and how the brand plans to balance efficiency with innovation—remains something to watch closely.
The above content is compiled by CoffeeHunters, a coffee news website.
