The operations of many of these popular coffee outlets are based upon industrial supply chain, distribution, production processes, delivery practices and standardised products, to optimise on purchasing costs and high labour costs in the brands' home countries.
As a result these outlets and their end products regarded by some to have a rather standardised, cookie cutter look, fell and taste which lacks individuality and the personalised touch.
One also can't help miss the rather ritualistic manner in which cups of what it calls “single origin gourmet coffees” are individually brewed manually by its manager Chung Yeh Chin on its front counter using equipment which look more at home in school science lab.
