Starbucks

Starbucks Ready to Roll Out French-Baked Goods

Starbucks CEO Howard Schultz, during the company’s third quarter earnings call, told investors the quick serve was now in the process of rolling out French-baked food to U.S. stores. The new bakery selections will make their debut in the San Francisco Bay area. He described the move as one that would bring “the romance of the Italian espresso bar to many North American coffee consumers.” More locations will soon offer the expanded menu, he said.

Coffee Shops Increasingly Add Wine to Operations

Espresso beans and grapes are not a prevalent snack combination, but the growing trend toward coffee and wine bars proves they are indeed palatable as beverage complements.

Coffee and wine bars are spreading nationwide, from Bean & Bottle in the lobby of the Sonoma Resort in California to the Great Lakes Coffee Shop in Michigan and select Starbucks around the nation.

Starbucks Breaks Ground on Facility in Georgia

Starbucks Coffee Company today joined civic and elected leaders in Augusta, Georgia, to break ground on its first company-owned manufacturing facility in the world to produce soluble products. The $172 million plant is expected to create 140 high-quality American manufacturing jobs, in addition to hundreds of indirect jobs related to construction, shipping, and other supply chain functions.

Starbucks Adds Refreshers Drinks to Beverage Line

Handcrafted Very Berry Hibiscus Starbucks

Starbucks Coffee Company today announced the availability of handcrafted Starbucks Refreshers beverages, a global breakthrough beverage innovation that delivers a distinctly new take on thirst-quenching refreshment while providing a natural boost of energy from green coffee extract and real fruit juice.

Customers can enjoy Starbucks Refreshers beverages in Very Berry Hibiscus and Cool Lime flavors at participating Starbucks stores in the U.S. and Canada, as well as 15 markets internationally.

No Fizz, No Problem

There’s nothing quite as revitalizing as a cold drink on a hot summer afternoon. These days, however, restaurant guests are looking for more than just refreshment from their cold beverages. They are seeking fewer calories, healthful options, or, perhaps, a jolt of energy.

Cold beverages, particularly carbonated ones, have been part and parcel of quick-service restaurants from the time the first units opened. Coca-Cola, for instance, has been served at White Castle since 1921, the year the business began.

The 5 in 5

In the highly competitive restaurant industry, where innovation reigns, a lot can happen in the span of half a decade. Five years ago, the quick-serve industry was a different place. Five Guys was mostly a regional player and the better-burger category had yet to explode. Chipotle started making headlines with its commitment to sustainable food. And operators were raving about hot trends like eco-friendly packaging and the renewed focus on coffee.

Big Idea: Mini Desserts

Tapas continue to grow in popularity, as do sliders and other little burgers. Even antipasto has found a place in the small-dish arsenal within American restaurants.

So why not the same for the end of the meal?

Bite-size desserts have been predicted as a food trend for years, but they really haven’t trickled down much from the fine-dining sector until the past couple of years.

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