We don't need a Gail's' - the coffee shop boom dividing locals - Voice of Asia

On the market square in Macclesfield, a newly opened bakery-cafe stands out with its bright red awning and freshly painted cream-colored wooden storefront. Offering a variety of options, including ciabatta, sourdough, as well as hot cross buns, syrup cakes, and vegetable quiches, not to mention coffee, the shop adds a touch of vibrancy to the town.

Like other towns in the UK, Macclesfield faces the challenges of retailers closing down and shops becoming vacant. Therefore, the opening of this new store has attracted widespread attention from local residents. However, this brand, named Gail's, although originating in London more than 20 years ago, is also controversial. It has attracted a large number of customers and sparked heated discussions on social media, while also drawing fierce criticism.

Recently, some national media reports have even raised the question of "Why do some people 'hate' Gail's so much?", focusing on its owners and how it handles unsold pastries, among other things. In reality, the arrival of Gail's is not welcomed by everyone. Local resident Linda Wildig said, "We don't need another coffee shop." Her friend Nicola Tomlinson agreed, "There are too many already." In fact, from a table outside the new Gail's store, you could easily hit a Caffe Nero and a Costa with a cinnamon roll, and Gregg's is also nearby.

Community nurse Jane Kent believes that perhaps something different would be better. She stated, "People consume a lot of these baked goods, and we don't need more pastries." But fundamentally, people object to Gail's not because of the products it sells, but because it is out of step with the local environment, fearing that it will drive up prices and squeeze out independent cafes. On the other hand, Stephanie Lamb, a teacher on maternity leave, welcomes it: "I don't know Gail's, so it doesn't necessarily feel like a chain to me. I'm happy that the town has more options." She likes lattes and croissants, and also likes a place where she can read quietly for an hour. Gail's prices might cost her £6.50, which is a bit expensive, but she still plans to "give it a try."

Gail's tends to choose attractive old buildings, especially those vacated after bank branches close, preferably located on corners, making them more visible to passersby. Currently, it has 170 stores in London and the Southeast. But this year, it plans to open about 40 more stores, including one in Ely, Cambridgeshire later this month, and others in Bath and Buxton, Derbyshire in April and May respectively. At the opening ceremony in Macclesfield on Friday, people showed great interest in the new store on the square. Even after the cost of living crisis, we are still increasingly inclined to choose going out for coffee as a treat. According to World Coffee Portal, nearly two-thirds of people say they visit coffee shops more than once a week, spending an average of over £6 each time.

Therefore, coffee shops are more resilient to tough economic conditions than most businesses. Currently, there are 11,450 branded chain stores in the UK, up from 9,800 five years ago. Specialty chains such as Black Sheep Coffee, Coffee#1, and Blank Street are emerging in city centers, while giants like Costa and Starbucks are opening drive-through restaurants and stores in retail parks. Caffe Nero has acquired several smaller chains in different parts of the country and retained their independent branding in order to maximize local loyalty. Gail's CEO Tom Molnar is puzzled by people's opposition to his chain, believing that he is misunderstood. Molnar, who joined the company in 2003, has been working to expand the brand, believing that it is not just about coffee, but more importantly its role as a community bakery—baking fresh daily in-store and at regional baking centers.

He hopes to promote Gail's to more communities, including less affluent ones. He insists, "It shouldn't be upscale." But currently, they are very careful in choosing where to open stores, using algorithms to help select the most promising postcodes. The algorithm flags whether there are local butchers, bookstores, parks, schools, churches, or farmers' markets. He said, "I prefer a place that is developing and growing, rather than something that is too mature." If the algorithm identifies a particular high street, it indicates a vote of confidence in the town's future. But retail experts warn that the nature of the places Gail's chooses means that accusations of gentrification, raising prices and rents for existing businesses and residents, may arise.

Kate Hardcastle, founder of Insight with Passion, said, "Gail's is entering areas with a strong local character. When this happens, there is always a reaction. It's not just a question of a bakery opening, I think it also represents something. Some will see it as a sign of investment and revitalization, while others will worry that it is another step in our high streets retreating to being exactly the same as each other."

At Flour, Water, Salt, a shop that directly competes with Gail's, selling sourdough, bagels, coffee-glazed buns, and sausage rolls, just a few yards from the new store, some loyal customers are strongly opposed to the newcomer. Karen Pearson, a businesswoman living outside Macclesfield, said, "Gail's is not welcome here." She and her friends worry that the arrival of Gail's means the town is "booming," but they actually prefer it to "stay the same." They don't like big companies entering the town, fearing that they may squeeze out independent businesses. But firefighter and local councillor Anthony Harrison believes that Gail's cannot be compared to places like Flour, Water, Salt. "It's just a posh Gregg's," he said.

Graham Soult, a retail consultant from the north of England, said that independent businesses may not be as threatened as people fear. He believes that local owners can provide more personalized service, responding to local tastes and needs, while chain stores find it difficult to deviate from their established model. He said, "I think a lot of independent businesses are very good at dealing with everything that's thrown at them." Despite the difficult times, the number of independent coffee shops has increased in the past five years, from 11,700 to around 12,400 now. Toby Johnstone, manager of Flour, Water, Salt, is not worried. He believes it could bring more foot traffic, and more people will try his store. "We're happy for other shops to open and keep the town center vibrant," he said. "Competition is a good thing."