正文
星巴克在创新领域开辟了广阔天地。社交媒体平台上，一群创意无限的探索者热衷于解锁星巴克菜单的无限可能，精心调配出令人眼前一亮的 Instagram 风饮品。
Fancy a “cake batter Frappuccino”? Simply order a “vanilla bean crème Frappuccino”, add a pump of hazelnut syrup and ask the
barista
to put a cake pop in the blender. How about some “liquid cocaine”? That involves four shots of
espresso
with four pumps of white-chocolate syrup, served over ice.
想要体验“蛋糕面糊星冰乐”的梦幻滋味？只需简单几步：点一杯“香草星冰乐”为基底，加一份榛果糖浆，再让咖啡师在搅拌机里加入一个蛋糕球，瞬间，一杯创意之作便应运而生。而谈及“液体可卡因”这样的挑战尝试，则是四份浓缩咖啡与四份白巧克力糖浆的激情碰撞，冰镇后奉上，让人一试难忘。
A new working paper suggests the
purveyor
of coffee-based milkshakes offers other innovation, too. Choi Jinkyong, Jorge
Guzman and Mario Small, all of Columbia University, find that a new Starbucks
in an American neighbourhood without a coffee shop leads to the creation of
between 1.1 and 3.5 new companies a year over the next seven years.
近期，一篇来自哥伦比亚大学的研究论文，以新颖视角揭示了星巴克在推动社会创新方面的深远影响。崔晋勇、豪尔赫·古兹曼与马里奥·斯莫尔的研究表明，在美国那些原本缺乏咖啡店的社区，星巴克新店的入驻，宛如催化剂般，在未来七年间，每年平均催生了1.1至3.5家新公司的诞生。
That, the authors argue, owes to the café’s role as a “third place”—somewhere people can gather without a purpose. Branches “help entrepreneurs form and mobilise networks”, they write.
他们将这一现象归功于星巴克作为“第三空间”的独特魅力——一个超越传统界限，鼓励人们自由交流、思想碰撞的温馨角落。星巴克分店不仅为人们提供了休憩的港湾，更成为了企业家们网络构建与灵感激发的温床。
Perhaps Starbucks spots neighbourhoods
where the flat-white-sipping entrepreneurs of tomorrow will settle and boost
business-creation numbers. To control for this, the authors lean on two sources
of randomness: nimbyism and Earvin “Magic” Johnson, a basketball player.
也许星巴克能够洞察到未来的企业家们将定居的社区，从而增加了创业的数量。为了严谨论证这一观点，研究团队巧妙运用了两个随机因素：邻避主义和篮球巨星“魔术师”埃尔文·约翰逊。
