Restaurants face a tough operating climate that requires innovation and an on-going commitment to research and development. Manufacturers looking to better serve their foodservice partners—and bolster their own bottom line—should focus on a few key areas.
Starbucks Coffee Company is a recognized global leader in innovation and one of the founding members of IFMA’s Center of Innovation Excellence (CIE). Following is an interview with Starbucks’ Mary Wagner, Ph.D., senior vice president for Global Research, Development & Quality.
Starbucks Corp plans to begin selling beer, wine and more upscale food in a small number of cafes in Atlanta and Southern California by the end of this year.
The year in foodservice beverages has been the year of the smoothie, with major and minor chains adding the beverage with a healthy positioning, nutritional ingredients and creative flavorings. That said, coffee remains the segmentís stalwart.
