Starbucks

Starbucks Brings Back Thanksgiving Blend

When the leaves start to fall, Starbucks looks forward to the annual tradition of taking time to celebrate the season with Starbucks Thanksgiving Blend.

Anthony Carroll, a manager on Starbucks coffee team, has created hundreds of blends for Starbucks in his 19 years with the company. “Back in 2007, we first started to explore the idea of a special coffee for the Thanksgiving holiday,” Carroll says. “We approached the challenge through a culinary lens, and we thought it was a great opportunity to collaborate with award-winning Seattle chef, Tom Douglas.”

Power Up

The rise of wireless phone chargers in quick-service establishments could turn the casual consumer into a loyal, repeat customer. These sleek mats are either placed on or built into a table and provide guests with the convenience of charging their mobile devices by simply placing the phone in a special charging case on top of magnetic induction technology.

Starbucks Unveils Digital Innovations for Holidays

Starbucks Coffee Company unveiled a roadmap of innovations to its more than 2,000 district managers at the Starbucks Leadership Experience conference in Seattle. The company shared several customer initiatives to further transform and elevate the Starbucks Experience in Holiday 2014 and beyond.

Beyond Pumpkin

Sure, pumpkin is king of the fall. But brands have other tricks up their sleeve this fall season.
Fast food brands jump on board pumpking flavor trend with innovative menu items.
Au Bon Pain's fall menu is comprised of a Pumpkin Croissant, Pumpkin CroisBun, Caramel Apple Bar, Pumpkin Pie Latte, and Oven Hot Turkey & Cheddar on 9-Grain Cranberry Ciabatta sandwich.

Pumpkin has long reigned as king of the fall, but this year, limited-service brands are not just adding a pumpkin pastry and calling it a season. Instead, several quick-service and fast-casual concepts introduced non-pumpkin products and innovative spins on the pumpkin flavor, while also launching creative marketing campaigns to bring customers in the door.

Coffee Concepts Can Target Lunch Guests with Demographic Data

First, Taco Bell turned the burrito on its side with the launch of a new breakfast menu, and now, traditional morning daypart chains Dunkin’ Donuts and Starbucks are looking to extend their bite to the much-larger lunch slice. Although Dunkin’ has been after the coffee-drinking market that makes up the largest piece of Starbucks’ revenue, and Starbucks for years has served pre-made or heat-and-eat fare, both brands are looking to increase food sales revenue and chip away at Panera Bread’s market share.

Starbucks Test Mobile Trucks on College Campuses

Classes don’t begin until later this week at Arizona State University, but there’s already a buzz on campus about a Starbucks mobile truck.

The new truck, a pilot mobile service coming to three college campuses this fall, offers a menu of drinks and food nearly identical to what customers would find in their neighborhood Starbucks stores.

Breakfast Wars Reverse

As breakfast wars rage on, some morning-focused operators are expanding the battle into the afternoon daypart.
Breakfast quick service restaurants add new food options for later snacking.
Starbucks is trying to boost business in later dayparts with food items like flatbreads.

Earlier this year, research firm The NPD Group confirmed what many in the quick-service industry have known for years: The breakfast wars are real, and there’s more at stake then a Waffle Taco or a better cup of coffee. NPD’s “A Look into the Future of Foodservice” report found that the quick-service segment showed the strongest increase in breakfast visits of all restaurant segments, with a 4 percent increase in 2013 over 2012.

Pages