Billions of dollars in sugary, syrupy drinks

Meet Michelle Gas, the woman responsible for putting way too much sugar in your coffee:

“Let’s think of how big this can be,” she said. She spent countless days in stores talking to customers and learned that ­people saw the drink as an escapist afternoon treat. She decided to add a domed lid, whipped cream, syrup, green straws and new flavors like caramel, which is now the most popular. When she got pushback from people who said the changes would be too difficult, she stood her ground. What began as a two-flavor side item is now a $2 billion platform with tens of thousands of possible combinations.