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Starbucks pilots office delivery service in Empire State Building

The building's 12,000 person employee population will be able to order a selected set of food and beverages via a dedicated website and get delivery in 30 minutes.

Mike Buzalka, Executive Features Editor

October 14, 2015

1 Min Read
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Starbucks is launching a delivery service for the 12,000 employees who work in the Empire State Building in New York City, reportedly for a flat $2 fee per delivery. The company’s first Green Apron Delivery service site was created specifically for the unique characteristics of the building and allows Empire State Building tenants to order a selected set of food and beverages via a dedicated website.

Orders will be prioritized and prepared within a 30-minute timeframe, allowing Starbucks partners (employees) to craft the beverages based on volume and distance to the drop off location while ensuring product quality upon delivery. The orders will be delivered to each company’s designated drop off location—reception, a desk or other common area—where the customer will be met.

“New York City has always inspired us to consider new ways to innovate for our growing store portfolio and I cannot think of a better location to launch one of the most frequently requested services,” said Cliff Burrows, Starbucks’ group president, U.S. and Americas, in a prepared statement. “With Starbucks Green Apron Delivery, we’ve simply moved that moment of connection between our customer and the barista from our place to theirs.”

The Starbucks Green Apron Delivery kitchen is located in the 33rd Street lobby of the Empire State Building. The unique and bustling work environment, mixed with a large number of tenants, makes this office building an ideal location to run the first test of Starbucks Green Apron Delivery, the company said in its release statement.

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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