Starbucks’ market saturation has become a pop-culture touchstone. The chain has more than 17,000 retail locations worldwide, and a sizable majority of those are in the U.S. More than a few jokes have sprouted up around the seeming omnipresence of the Starbucks brand.
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.
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.
Responding to customer demand for more wholesome and delicious food options, Starbucks Coffee Company announced that it has entered into a definitive agreement to acquire San Francisco–based Bay Bread LLC and its La Boulange bakery brand, as well as to hire renowned French baker Pascal Rigo.
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.
Starbucks Coffee Company announced several leadership changes to accelerate its innovation and growth. The company announced the following leadership moves as it further strengthens its three-region operating model:
A half-century ago, there seemed to be considerable truth in the phrase, “As General Motors goes, so does the nation.” That sentiment reflected the general idea that the auto industry, and the manufacturing related to it, was a key sign of America’s economic health.
SODO Kitchen opened its doors last week in Starbucks’ corporate headquarters in Seattle. The cafeteria-style eatery is open to the public and brings with it a commitment to sustainability and local produce.
Bon Appetit Management Company operates SODO, which stands for South of Downtown. Located on the third floor of Starbucks Center, the cafeteria is targeted at Starbucks employees, but also open to the public.
Starbucks Corporation announced today that Robert M. Gates, former U.S. Secretary of Defense and current chancellor of the College of William & Mary, was elected to the Starbucks board of directors.
He will serve on the Board’s Nominating and Corporate Governance Committee.
“We are honored and humbled to be adding this distinguished American leader to Starbucks board of directors,” says Howard Schultz, chairman, president, and CEO of Starbucks.
China’s love affair with Starbucks continues to push comparable same-store sales growth to enviable heights, said Howard Schultz, CEO of Starbucks, during the company’s second-quarter earnings call.
The quarter marked the seventh consecutive one in which Starbucks’ comparable sales growth in China exceeded a growth rate of 20 percent. “Starbucks’ business in China is strong and poised for significant, disciplined, profitable growth,” Schultz told the company’s investors on April 26.