7-Eleven’s Bring Your Own Slurpee Cup Day Is Back And Yay Summer!

Photo by Flickr user AngryJulieMonday

It’s a right of passage for many. On August 18 and 19, Bring Your Own Cup Day is returning to 7-Eleven. And they mean business. After years of people taking advantage of the word “cup” they now encourage Slurpee fans to bring in oversized containers to give them an entire week’s worth of brain freeze, if that’s their thing.

Buckets, punchbowls, beach cups are all welcome. But the company is asking you nicely to “Please leave trash cans, kitchen sinks and inflatable swimming pools at home, as they are not eligible.”

Regardless of cup size, the cost is $1.50. And according to 7-Eleven, “All cups must be leak-proof, safe, sanitary and fit upright within the 10-inch diameter BYOC display cutout in stores.”

This stunt isn’t just good publicity, it’s a solid social media play. Think of how many Instagram pics are going to clog your feed with jars, buckets and other unlikely vessels overflowing with Slurpee. 7-Eleven is doing everything it can to induce the #BYOCupDay hashtag storm.

If you need a cup, 7‑Eleven is offering its own collectible that’s shaped like a blender and refillable. Customers can also purchase a special shiny, “selfie-inducing” Chrome Dome Slurpee cup and lid in which the metallic dome top is, what do you know, “perfect for taking funhouse-style reflective photos to share on Snapchat, Facebook, Instagram and Twitter,”  according to the company.  Let’s all bow down to the original media whore.

BYOC runs from 11 a.m. to 7 p.m. Friday and Saturday. Time to give those ice buckets and roasting pans a rinse through the dishwasher.

Categories: CultureDaily DelightDrink
Tags: 7-11Slurpee
Julien Perry :Julien began her food media career more than a decade ago in Seattle as the restaurant reporter for one of the city's top newsradio stations, KOMO. Since then, she's been a columnist for Seattle Weekly, the Editor of Eater Seattle, the Wine & Dine Editor of Seattle Business Magazine and the Food & Dining Editor of Seattle Magazine. She has also contributed to Food & Wine, the Food Network and CBS Radio in NYC.

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