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Coffee and RTD Coffee in the U.S.: The Market and Opportunities in Retail and Foodservice

 By Restaurant Business Staff on Apr. 23, 2010

DALLAS (April 22, 2010)—ReportsandReports announce it will carry Coffee and Ready-to-Drink Coffee in the U.S.: The Market and Opportunities in Retail and...

Tempting breakfast dodgers

 By Patricia Cobe on Dec. 31, 2012

The breakfast daypart represents $57 billion a year to restaurants, and it’s projected to grow at an annual rate of 13 percent through 2014.

Workforce

The trouble with tips

By Steve Brooks on Jun. 17, 2014

Business- crushing lawsuits and tedious rules have some operators debating whether it’s time to topple the practice of tipping completely.

Starbucks to roll out delivery

Oct. 31, 2014

A test of food and beverage delivery for loyalty program members will begin in Portland, Ore. next month and roll out to more markets next year, the company announced during its earnings call Thursday.

Beverage

Time for tea

By Jody Shee on Mar. 16, 2015

According to the U.S. Tea Association, the tea market has grown from $1.8 billion to $10.4 billion in just over 20 years.

Is Starbucks’ cappuccino quietly disappearing?

Jun. 04, 2015

The coffee giant reportedly removed the cappuccino from its menu in some cities, including New York City, San Francisco and Seattle.

Starbucks puts charity into customers’ hands

By Kelsey Squire on Sep. 29, 2015

For one year, the coffee giant will make tree donations tied to in-store purchases.

Next Starbucks drink to knock off: the Latte Macchiato

By Peter Romeo on Jan. 05, 2016

The coffee chain is touting the high art of its follow-up to the Flat White.

Starbucks pulls back plans for boozy units in San Francisco

By Alaina Lancaster on Apr. 14, 2016

The chain rescinded San Francisco liquor license applications after opposition from police and surrounding restaurants.

Beverage

What’s driving nitro coffee

By Maggie Hennessy on Aug. 11, 2016

Capitalizing on the cold-brew coffee trend, select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base.

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