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• The Democrat & Chronicle reports that Wegmans plans to try something different when it opens its new Natick, Massachusetts, store in April - “a restaurant serving contemporary Mexican fare.” The restaurant, called Blue Dalia, is described as “a Mexican restaurant and tequila bar offering authentic Mexican cuisine and craft cocktails using ‘market-fresh ingredients’.” Blue Dalia is scheduled to open May 4.

Chef Roberto Santibañez - who has partnered with Wegmans for years on Mexican food offerings and promotions - is Blue Dalia’s culinary director, and says that “guests will see centuries-old tortilla-making on display alongside crushed-to-order salsas, contemporary craft cocktails and of course, an extensive tequila and mezcal selection.”


• The Seattle Times reports that Starbucks has chosen one location in Seattle, a store in the Russell Investments Center that only is open during weekday business hours, to test a no-cash format. Only credit/debit cards and the Starbucks mobile application are accepted for purchases.

The company says it is just a one-store test at this time, as it gauges consumer reactions as well as the impact on operations - it is anticipated that a no-cash policy will speed things up at checkout as well as eliminate shrink.

If they are going to test this innovation, they might as well do it in a building that caters to people with lots of money; Zillow, for example, is based there. Not much chance they’re going to run into folks without credit cards there.


Quartz reports that this week Dunkin’ Donuts has opened a “next generation concept store” in Quincy, Massachusetts, less than a mile from the company’s original store. it is described as “a brighter, airier, hipper reboot of Dunkin. ‘Donuts’ has been dropped from the name, only the third store to do so. Servers pour drinks from beer-tap-like dispensers, and donuts sit in glass cases. There’s a designated mobile pick-up area in the store, and a dedicated mobile-order drive-through lane outside … The company’s mobile app and its mobile order and pay system are both key components of its operational success.”

Indeed, Quartz writes, it “looks a lot like Starbucks.”
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