    {"id":2451,"date":"2018-11-28T10:18:54","date_gmt":"2018-11-28T10:18:54","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=2451"},"modified":"2018-11-28T10:18:54","modified_gmt":"2018-11-28T10:18:54","slug":"varlden-starbucks-fortsatter-sin-expansion-i-italien","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/varlden-starbucks-fortsatter-sin-expansion-i-italien\/","title":{"rendered":"V\u00c4RLDEN &#8211; Starbucks forts\u00e4tter sin expansion i Italien"},"content":{"rendered":"<p>F\u00f6r ett tag sedan ber\u00e4ttade FoodFriends om Starbucks f\u00f6rs\u00f6k att sl\u00e5 sig in p\u00e5 den italienska marknaden. Man startade med Milano d\u00e4r man \u00f6ppnade \u201dStarbucks Reserve Roastery\u201d i en minst sagt pampig lokal p\u00e5 Piazza Cordusio 3.<\/p>\n<p>Smart av Starbucks, och inte helt ov\u00e4ntat kanske, att v\u00e4lja Italiens mest internationella stad. I Milano finns m\u00e5nga utl\u00e4ndska varum\u00e4rken representerade som inte finns p\u00e5 andra platser i Italien. Men \u00e4ven om man nu har haft n\u00e4ra 4 m\u00e5nader p\u00e5 sig att \u00f6vertyga italienarna s\u00e5 \u00e4r det tufft. Italienarna som \u00e4r k\u00e4nda f\u00f6r att vara otroligt traditionella vill inte sl\u00e4ppa in den amerikanska j\u00e4tten fr\u00e5n Seattle. Man har till och med f\u00f6rs\u00f6kt fl\u00f6rta med Milanoborna genom att skriva,<\/p>\n<p>\u201dEspresso was a gift from Milano to the rest of the world\u2014we were merely the messengers. Opened in September 2018, this Starbucks Reserve Roastery pays tribute to the passion, science and craft of coffee found within these city streets\u201d p\u00e5 sin hemsida.<\/p>\n<p>Men entr\u00e4gen vinner heter det och man har nu, utan st\u00f6rre uppst\u00e5ndelse lyckats \u00f6ppna tv\u00e5 stycken Starbucks till. Ett i norra centrum vid Corso Garibaldi, samt ett lite mer \u00e5t \u00f6ster vid Via Durini. Starbucks har inte heller planer p\u00e5 att sluta d\u00e4r utan man satsar p\u00e5 ytterligare 15 st\u00e4llen inom de kommande fem \u00e5ren.<\/p>\n<p>Men samtidigt f\u00f6rs\u00f6ker man vara \u00f6dmjuk och klok, man vet att Italien \u00e4r en stor utmaning, s\u00e4ger\u00a0fr\u00e5n Roberto Masi som \u00e4r managing director of Starbucks Italy, som vidare s\u00e4ger \u2013 If we do well, and are able to combine a great international brand with an offer tailored to the habits and tastes of Italians, then the program could also accelerate.<\/p>\n<p>Forts\u00e4ttning f\u00f6ljer, med sp\u00e4nning..<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>F\u00f6r ett tag sedan ber\u00e4ttade FoodFriends om Starbucks f\u00f6rs\u00f6k att sl\u00e5 sig in p\u00e5 den italienska marknaden. Man startade med Milano d\u00e4r man \u00f6ppnade \u201dStarbucks Reserve Roastery\u201d i en minst sagt pampig lokal p\u00e5 Piazza Cordusio 3. Smart av Starbucks, och inte helt ov\u00e4ntat kanske, att v\u00e4lja Italiens mest internationella stad. I Milano finns m\u00e5nga [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2452,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2451","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=2451"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2451\/revisions"}],"predecessor-version":[{"id":2453,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2451\/revisions\/2453"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/2452"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=2451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=2451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=2451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}