Starbucks Plans Store on Columbus Avenue in NYC

The tenant roster at Columbus Square continues to take shape as three major retail tenants became the latest additions to the sprawling mixed-use development project that has brought unprecedented new life to the Upper West Side and turned Columbus Avenue from 97th to 100th Streets into one of the city’s major shopping corridors.

At nearby 805 Columbus Ave., Starbucks Coffee Company has leased 1,200 square feet on the corner of 100th Street, filling the last corner availability at the property, according to Kelly Winick Realty Group LLC associate director.

Starbucks Debuts First Evolution Fresh Store

Four months after acquiring Evolution Fresh, Inc., Starbucks Coffee Company today announced the opening of the first Evolution Fresh store and the transformation of the brand’s look and feel to better reflect the pure, natural ingredients in each beverage and its strategic expansion and growth.

The Bellevue, Washington, store opening and refreshed branding positions Evolution Fresh as a leader in the $3.4 billion and growing cold-crafted juice category, and furthers its commitment to evolve and enhance the customer experience with innovative and wholesome products.

Starbucks Expands Petite Mini Dessert Offerings

Starbucks Coffee Company offers a wide variety of handcrafted espresso beverages that customers can personalize, hot or iced, anytime of the day that is uniquely their own. There are more than 170,000 ways baristas can customize beverages at Starbucks, from a variety of fresh dairy selections to any combination of syrups, toppings, or just by adding extra shots.

Navy’s Dining Program Manager Receives Service Award

Rear Admiral William D. French recently presented the Meritorious Civilian Service Award to Steve Hammel, Dining Services program manager, U.S. Navy, Southwest Region. The award recognizes meritorious service in performance of duty.

“Mr. Hammel’s dynamic leadership and foresight in the area of Dining Services has improved readiness and quality of life for sailors and their families, and has had a positive impact throughout the entire Navy Food and Beverage Program,” states the award citation.

SBUX Places 2012 Bets on Evening, Product Development

Starbucks executives announced during the brand’s first-quarter earnings call that the company increased its net revenues to a record $3.4 billion during the quarter.

Further, global comparable store sales were up 9 percent.

Howard Schultz, CEO of the global coffee quick serve, said during the call that the company will use new retail products and extended dayparts to build on its success.

For example, Starbucks recently expanded its test of beer, wine, and premium food offerings to select stores in the Atlanta and Southern California markets.

Starbucks Extends Beer, Wine to ATL, So. Cal.

Responding to customer feedback for more options to relax in its stores in the evenings, Starbucks Coffee Company today announced plans to bring wine, beer, and premium food offerings to a handful of locations in Atlanta and Southern California by the end of this year.

These stores, along with several others recently announced for the Chicago area, will be the first extensions of the evening day-part concept outside of the Pacific Northwest.

SBUX Blend Heats Up Competition

Company’s lighter roast will help it compete against Dunkin’ in retail.

After 40 years of staking its reputation on dark and medium coffee roasts, Starbucks began offering a light roast on January 10.

The Seattle-based coffee giant launched its new Blonde roast across the country in what some believe is a response to the growth of coffee competitors like McDonald’s and Dunkin’ Donuts.

Fame, Fortune & Fries at McDonald's

Late last year, McDonald’s announced that it would launch in 645 California stores its own TV channel that broadcasts news, sports, and local-interest stories. The move resonated loudly across the industry, signaling that food alone might not be the future of quick-serve dining rooms.

Rather, customized digital and television content may be the new best way to get customers to hang around the dining room for longer than the time it takes to scarf down a burger and fries.