Who knew that drinking coffee would become such a market-moving event? Starbucks CEO Howard Schultz added another steamy leg to his business model this week in a deal positioning Spotify to be the sole provider of streaming music for all 7,000 Starbucks stores. Starting this fall, U.S. Starbucks customers who are part of its rewards program can choose what music will play in the stores they visit. Plus, they can immediately pay for the music in-store with Starbucks rewards points – like plunking virtual quarters into a digital juke box.

Key Takeaways:

• Starbucks unveiled an innovative conversation ordering system, called My Starbucks Barista, powered by groundbreaking Artificial Intelligence (AI) for the Starbucks Mobile App.
• Leadership in coffee is at the heart of Starbucks innovation. Born from the Seattle Roastery, Starbucks will introduce the Cascara Latte to customers nationwide in January.
• A new breakfast option arrives in January of 2017 with the introduction of Sous Vide Egg Bites—a wheat-free, low calorie, high protein, convenient breakfast.

“Expect more food innovation from Starbucks early in the year with the regional rollout of organic soups, expansion of Starbucks Bistro Box selections, and introduction of more fresh grab-and-go lunch choices—salads, sandwiches and desserts—made fresh and delivered to Starbucks stores daily.”

https://www.qsrmagazine.com/news/10-starbucks-innovations-watch-including-new-app

A pint of lager and a medium glass of wine both contain around the same alcohol content – two or three British units (16-24g). However, your descent into inebriation relies on that alcohol passing into your blood stream – and the speed at which this happens can depend on the type of drink.

Key Takeaways:

• Despite the fact that the category has enjoyed massive growth, with 42,000 outlets now stocking craft beers alone and has been verified as a partner to food, we are yet to see restaurant diners offered beer lists alongside or, instead of, the wine list.
• Hughes, who is one of 135 accredited beer sommeliers, is working hard to make more space for beer in restaurants in particular. He has collaborated with a number of chefs, including Nathan Outlaw, Tom Kerridge and Alyn Williams to advise them on beers to work with their menus.
• The main reason beer sommeliers are encouraging restaurants, pubs and hotels to consider promoting beer as a match to food is because they believe the vast range of beers now on the market offer so many flavour variations and, with an improved focus on quality from the industry, they provide a valid alternative.

“Generally you’re trying to compliment things and sometimes get contrast – cheese with an old ale, or fish with a beer with a citrus or hop note in it.”

http://www.bighospitality.co.uk/Business/The-rise-of-the-beer-sommelier-Why-it-s-time-to-put-beer-on-the-same-footing-as-wine?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News