Meanwhile, many consumers dislike ‘super size’ high sugar/fat mentality of America (Julie Anne Allan, 2015). Therefore, it should promote smaller drinks. Australian coffee drinkers are discerning and think highly quality of coffee. It should change the previous model of vacuum-packaged and push bottom coffee but employs professional barista to provide full-barista service, and give consumers augmented sensory benefits of watching grinding and ritualistic preparation of coffee, and hedonic aroma (Benedict Brook, 2016). Starbucks’ previous value proposition is unique customer experience and servicescape. However, it strays too far its roots to merely focus on expansion. It employs many less-experienced frontline personnel and uses KPT, such as