Nestlé and Starbucks announced that Nestlé will pay Starbucks $7.15 billion for the right to market, sell and distribute Starbucks coffee globally outside Starbucks stores. Nestlé’s stronger distribution network will be used to expand Starbucks’ distribution, especially into Nestlé’s proprietary single-serve system (Nespresso and Nescafé Dolce Gusto). A big vantage for Starbucks that will be able to use Nestlé’s distribution power in China. On the
Category: Events & Press Release
Tea & Coffee World Cup 2018 To Be Held In The UK
For the first time ever, Tea & Coffee World Cup will be giving companies access to the UK tea and coffee markets. After the successful 2017 show in Singapore, a survey was sent to the industry and the UK emerged as the clear winner for the 2018 location. The event will be held 3-5 September 2018 at the National Exhibition
ICO Celebrates The Role Of Women In The Coffee Industry
On International Women’s Day, the International Coffee Organization is celebrating the role of women in the coffee industry. Indeed, in Brazil or Burundi, Cameroon or Colombia, India or Indonesia, women are playing an increasingly active role in the coffee value chain. Women represent 43% of the labour force in agriculture, playing important roles as farmers, labourers and entrepreneurs, according to
Dunkin’ Donuts New Strategies: Coffee That Tastes Like Girl Scout Cookies
Dunkin’ Donuts is proposing a new type of coffee which tastes like Girl Scout cookies. The coffee flavours are inspired by three Girl Scout cookies: Thin Mints, Coconut, and Caramel and Peanut Butter. As reported by The Independent, these coffee flavours are served with cookies in frozen and hot coffee, machitos, lattes or iced coffee.
Starbucks: The First Coffee Chain To Trial A Fee On Takeaway Cups
In the UK, 35 Starbucks branches will be the first coffee shops to trial a fee of 5p on disposable cups, a so-called “latte levy”, which aims to reduce the waste of coffee cups, as reported by the The Guardian: Consumers will have the opportunity to drink coffee using a ceramic cup offered by the store or to use their own
Intergastra 2018: A World of Hospitality
The world of hospitality – this is the claim by Intergastra 2018 , one of the most important European trade fairs for gastronomy, hotels and dedicated hosts. In 2016, the comprehensive exhibition programme across more than 100,000 square metres of exhibition space brought together just under 100,000 visitors and around 1,300 exhibitors from Germany and abroad. And the success story
What Will Be the Future of Hotel and Restaurant Start-Ups?
Start-ups are booming and developing more visionary tools, products and services then ever before. Newcome, which will be staged for the second time as part of the European trade fair Intergastra 2018, will offer start-ups a platform to present their innovations for the hotel and restaurant industry. Covering a special area of more than 1,000 square metres, Newcome will provide
Custom-Made Content For Every Visitor
The meeting point for the hotel and restaurant industries will become even more important. The hall area of more than 115,000 square metres, on which Intergastra is expanding through the construction of the new exhibition hall 10 (Paul Horn Hall), is almost fully booked up with the result that there are already waiting lists in some theme halls. “Intergastra 2018
Romania: The development of the 5 to Go Coffee Shop Chain
5-to-Go coffee shop chain in Romania is in constant and exceptional development. Its owner, Radu Savopol, has the goal to expand his business, resulting in 5 to go coffee shops found in 70 locations nationwide, and by the end of 2018 it will approach 100 units.[user_id] The 5 to go chain encompasses 65 locations, and it is visited by approximately 220,000
How the Catering Industry Fosters New Talent
People management is vital to staff retention Happily, the choleric chef turning tantrums in the kitchen and never communicating with his minions at less than 100 decibels, is one of a disappearing race. Yet the widely held belief still exists that the key to becoming a “proper” chef is learning the hard way and taking lots of knocks. Participants of