Within 30 minutes, a Starbucks runner will be handing you coffee.įor Starbucks, however, getting this system ready to pilot required the design of a brand new logistics system. Log in to the new delivery site with your My Starbucks Reward account (the same account that customers use for the Mobile Order & Pay app), select your beverage of choice, add it to your cart, and check out. Green Apron Delivery works simply enough, if you’re the customer. It launches today, almost a year to the day after CEO Howard Schultz announced in an earnings call that Starbucks would be looking into a delivery option, calling it their “version of e-commerce on steroids.” It only caters to customers in the building (Observation Deck not included), but will likely serve as the proving ground for future delivery kitchens. This is the pilot location for the coffee company’s much-anticipated Green Apron Delivery service. Unlike the Starbucks outside-or any other Starbucks anywhere, for that matter-you can’t go inside. Like the Starbucks outside, this one has Mastrena espresso machines and employees in aprons whirring around inside.
Not to be confused with the newly minted Starbucks express store that faces 33rd Street, outside, this one is only visible once you’re inside, standing near the building’s Art Deco elevator bank. Most of the flavor came from the gochujang mayo sauce, which added some nice heat.There’s a new Starbucks in the lobby of the Empire State Building. When the bowls did come together, however, they were satisfying and tasty. We had to cook rice, then sauté mushrooms separately from the greens, and finally fry the eggs. In terms of nutrition, one portion contained 65g carbohydrate, 20g protein and 30g total fat.īecause the rice bowls had several toppings, this meal was a bit more involved on the prep front. The recipe card lets you know how many points the meal is worth. It was also well balanced nutrition-wise, providing 55g carbohydrate, 32g protein and 28g fat per portion.įinally, we tried the Miso Mushroom and Brown Rice Bowls with Spicy Mayo and Fried Eggs. This was a filling meal that came together almost entirely in the oven (though you needed two baking sheets). And the asparagus was fine, simply roasted, nothing special flavor-wise, but nice to add some green to the plate. The crispy potatoes were also a nice starchy touch to round out the meal. It was coated in a sweet and savory panko crust made with brown sugar and miso. This one took about 35 minutes, right in the estimated range of 30 to 40 minutes. Next, we tried a seafood recipe for Miso Butter and Panko-Crusted Cod with Ponzu Mayo, Asparagus, and Potatoes.
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