Starbucks As It Deals With Social Issues and A Change in Leadership

Starbucks As It Deals With Social Issues and A Change in Leadership

Last week Starbucks’ company-owned stores shut-down to dedicate four hours nationwide to educate employees about racial-bias with the goal of preventing discrimination moving forward.

Although this initiative may not be enough to solve the problem of racism in America, most would agree that it is a step towards the right direction.

More than 8,000 stores shut down operations so about 175,000 employees could “go through a training program designed to address implicit bias, promote conscious inclusion, prevent discrimination and ensure everyone inside a Starbucks store feels safe and welcome,” as noted in a company statement.

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HelloFresh Finds Success in U.S. Surpassing Blue Apron in Customer Growth

HelloFresh Finds Success in U.S. Surpassing Blue Apron in Customer Growth

Since the German meal-kit service, HelloFresh, went public late last year, the company more than doubled its customer base in the United States. This is thanks to its wise investment in marketing, which has propelled the business forward surpassing its biggest competitor— Blue Apron.

“HelloFresh’s customer base also grew to 1.5 million globally, making it much bigger than Blue Apron, whose customer base shrank 15 percent to 746,000 due to lowered marketing spending,” as reported by “Recode.” It’s important to note that “HelloFresh includes customers who’ve received free boxes toward its customer total while Blue Apron only counts paying customers,” which obviously adds to its overall customer count.

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The Chef Crossover of Cultural Cuisine

The ethnic food category has grown tremendously within just the past year. Ethnic influences are gracing more menus, have opened doors to new concepts, and breathe new flavor into America’s dining landscape. And now, we are seeing more and more chefs with no cultural background in the cuisine they are concocting helming the kitchens of them — not many, but a few. And they’re making it work just the same.

Tyler Akin, former sous chef at Zahav and current restaurateur of Stock in Fishtown, is a prime example. Akin’s restaurant is based around pho, a type of Vietnamese soup, but he is not in fact Vietnamese at all — rather, Scottish and French. In the past, he has cooked Greek, Thai and Middle Eastern. Read More