Starbucks, Dannon Partner to Launch New Yogurt Products

Starbucks Coffee Company, the world’s leading coffee retailer and roaster of specialty coffees, and Danone, global producer of fresh dairy products, announced a strategic agreement to offer a jointly created and developed selection of new, healthy specialty yogurt products in participating Starbucks stores and in grocery channels. This will advance Danone’s ambition to expand yogurt consumption in the U.S., while growing Starbucks’ health and wellness offerings for its customers under the company’s Evolution Fresh brand.

Looking for Sustainability Advice? The NRA Has It

The National Restaurant Association (NRA) has unveiled a new report focused on sustainability best practices for the foodservice industry. 

Created under the NRA’s Conserve initiative, the free report, “Bright Ideas: Sustainability Tips from Industry Experts,” features tips, trends, and real-world advice from industry experts who appeared at this year’s National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

Starbucks and Chick-Fil-A Touch Down at Dayton Int'l

Travelers at Dayton International Airport will soon discover a new Starbucks and Chick-fil-A before taking off on a flight. These additions, as well as further enhancements, are a result of a newly approved lease extension agreement between global restaurateur HMSHost and the airport. The new agreement extends the partnership between the Dayton International Airport and HMSHost through 2020.


Starbucks to Add Calorie Counts to Menuboards

Starbucks Coffee Company announced it will include calorie information on menuboards at all company-operated and licensed U.S. Starbucks stores beginning June 25.

The launch of menuboard labeling and pastry case calorie labeling will complement the food and beverage transparency the company already provides to customers through printed brochures, an nutrition tab on, and the Starbucks Mobile App for iPhone.

Starbucks Stays True to Message with Smoking Ban

Starbucks made waves in late May when news broke that the brand would ban smoking in its outdoor seating areas and within 25 feet of its entrances. Protestors and advocates alike took to the Internet to voice their support or disapproval of the ban, which took effect June 1. But the smoking ban did not phase Gary Stibel, CEO of the New England Consulting Group, who believes this move was a long time coming.


Buying into Booze

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to differentiate their brands.

For many, that search has turned up something typically better suited to fine- and casual-dining joints: booze.

FROM THE FLOOR: Howard Schultz's Balancing Act

At the 94th annual National Restaurant Association Show in Chicago, Starbucks Howard Schultz delivered a powerful message to the restaurant industry: profitability and conscience can exist side by side.

In fact, the veteran Starbucks chairman, president, and CEO points to his Seattle-based chain, a quick-service behemoth that topped $13.3 billion in net revenues in fiscal year 2012, as tangible proof that the content of a company’s character propels performance. 

Starbucks Debuts First Non-U.S. Community Store

Starbucks Coffee Company chairman, president, and CEO Howard Schultz inaugurated the first Starbucks community store outside of the United States in the Langsuan neighborhood of Bangkok, Thailand.

Schultz was in Bangkok celebrating 15 years in the market with Starbucks partners and to officially open Starbucks’ first community store in Asia, where 10 percent of sales from Starbucks hand-crafted beverages will be directed to the farming communities of Northern Thailand.

Small Portions a Big Idea

Small portions are very big these days.

Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner—they are eating less at those times, opting instead to have five or more smaller meals a day.