Like the melodic tune of a mythical fish-tailed woman luring in unsuspecting sailors on the open ocean, the siren of Starbucks’ famous logo beckons the masses toward a promise of quality, of familiarity, of a ubiquitous yet iconic American coffee experience. Part muse, part marketing tool, she sings of an experience upon which a quick-serve empire was built and continues to grow.
Frappuccino Happy Hour returned to Starbucks May 1–10. Customers can visit a participating Starbucks store from 3–5 p.m. to enjoy half-priced Frappuccino blended beverages, any flavor and any size. From May 6-10, My Starbucks Rewards members can enjoy an extended Frappuccino Happy Hour until 6 p.m. when paying with a registered Starbucks Card.
There are many ways to customize a Frappuccino blended beverage at Starbucks. Guests can select from a variety of milk or soy and choose any combination of syrups or toppings to create a beverage that is uniquely yours.
Starbucks announced the launch of its 4th annual Global Month of Service, with Starbucks employees, customers, and community members once again coming together to help contribute more than one million community service hours per year by 2015. This program supports the advancement of Starbucks Global Responsibility Goals, which were designed to help make communities stronger through ethical sourcing, environmental stewardship, and community engagement.
Howard Schultz, chairman, president, and CEO of Starbucks, and Oprah Winfrey, global media leader and philanthropist, today announced a first-of-its-kind collaboration to co-create Teavana Oprah Chai Tea. Beginning April 29, Teavana Oprah Chai will be sold in Starbucks and Teavana stores across the U.S. and Canada, with Starbucks making a donation for each product sold to the Oprah Winfrey Leadership Academy Foundation to benefit educational opportunities for youth.
Keurig Green Mountain Inc., a leader in specialty coffee, coffee makers, teas, and other beverages with its brewing technology, and Starbucks Coffee Company announced amended terms to the companies’ existing five-year agreement.
With more quick-serve players jumping into the morning daypart, breakfast traffic continues to surge. A new report from The NPD Group, a global information and advisory firm, shows a 3 percent gain in sales during the morning meal across the whole restaurant industry in 2013.
In downtown New Orleans, local artistry and distinctive architecture are never more than a stone’s throw away. For this reason, it may come as a surprise to some visitors to find the world’s most ubiquitous coffeehouse chain nestled among the businesses on Canal Street.
But, unlike other units boasting the Starbucks name, this store capitalizes on the growing trend of interior design uniquely tailored to fit the surrounding neighborhood.
Q: What does it take for a quick-service brand to become a great brand?
A: I get this question all the time. Many people look at superstar brands like Apple, Southwest Airlines, and Nike and mistakenly conclude those companies achieved their successes as a result of good timing, great advertising, or just plain luck. But I’ve found that these companies have employed specific, somewhat surprising, techniques that have turned them into industry icons.
Customers are increasingly on the go in today’s society, and quick-serve brands hoping to capitalize on their needs for more convenient food products are turning to pre-packaged, grab-and-go options.
The limited-service restaurant industry is cashing in on diners’ New Year’s resolutions for healthy eating in a big way. At bagel concept Einstein Bros. Bagels, for example, January 1 marked renewed focus on the brand’s Smart Choices menu, which boasts a selection of better-for-you alternatives with less than 350 calories and 15 grams of fat.