After many cafe hopping expeditions, four friends decided to open one cafe of their own. Without any F&B background, they basically ensured everything was up to standard based on their own judgement as cafe hoppers and slowly enhance the quality of it as time passes. Sylvester and Anson share more about how they initially managed a trial-and-error business operation to learning how to create a cozy space for family and friends to hang out and celebrate special occasions with their constant aim to satisfy the wants and needs of the local community.

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Tags:  sustainability,  food industry