Angela May Bower, the proprietor of Makers Daily cafe in Cronulla, south Sydney, has launched a robust defence of her pricing strategy after facing criticism for charging $7.50 for a 'mini' matcha drink. The business owner took to social media to express her frustration with what she described as 'entitled' customers who complain about the cost without understanding the realities of running a small enterprise.
'If You Think It's Expensive, You Just Don't Get It'
In a candid online rant, Ms Bower directly addressed critics who have labelled her pricing as 'daylight robbery'. She emphasised that her cafe sells 10oz cups, which they market as 'minis', for $7.50, a price she believes reflects the quality and operational costs. 'If you think $7.50 is daylight robbery, are you alright? I just don't get it,' she stated bluntly in her video message.
The cafe owner argued that customers need to 'cut business owners and staff some slack' and develop a better understanding of what it actually costs to maintain a hospitality business. 'We're selling 10oz cups, we call them minis, for $7.50 and people are in the comments saying that's daylight robbery,' she explained, expressing bewilderment at the criticism.
The Reality of Business Overheads
Ms Bower provided specific insight into her operational expenses, revealing that running her matcha-specialist cafe costs approximately $1,000 per day. 'Customers needed to understand how much it costs to operate a business and turn on the lights every day with staff and products,' she emphasised, highlighting the significant overheads that contribute to her pricing structure.
Makers Daily, which focuses primarily on matcha-based beverages, typically sells drinks and smoothies in the $12-$13 price range, positioning the $7.50 'mini' option as a more accessible entry point to their premium offerings.
Social Media Backlash and Support
The cafe owner's passionate defence has generated significant attention on TikTok, attracting nearly 1,000 comments and sparking a broader conversation about cafe pricing, customer expectations, and the challenges facing small business owners. Ms Bower observed an interesting pattern in online engagement, noting that negative reviews of her establishment consistently attract far more attention than positive feedback.
'Is being negative the new way to get likes?' she questioned. 'I feel like we live in a very negative society these days and that's why people love making negative reviews and they always pop off! Every time I see a negative review about my cafe it's got 9,000 likes and every time I see a good review, it's got 200 likes - why is that?'
Divided Public Reaction
The response to Ms Bower's comments has been decidedly mixed, with social media users falling into clearly defined camps. Many have applauded her honesty and direct approach to addressing criticism. 'I've been searching for a GOOD matcha for so long and this is the best I've ever had!' one supporter commented, while another added: 'Not to mention the marine smoothie was INSANE! Your mini option is also the perfect size and the price is more than fair!'
Several customers praised her authenticity, with one remarking: 'Girl, your attitude has just made me put your cafe on my "must visit" list! You're so real and authentic. Literally need to say it like it is because consumers are getting so precious.'
However, critics have maintained that $7.50 represents a steep price for what is marketed as a 'mini' beverage, particularly during a period of significant cost-of-living pressures. 'It's very expensive for people who are not financially well off, so cut them some slack,' one woman commented, adding: 'Many Aussies are struggling right now to feed their families, just cater for those who can afford it and that's it.'
Another critic offered a comparative perspective: '$7.50 is crazy though, I'm still paying $5.10 from Maccas. I get it, your overheads are high and you're in Sydney, profits on 100 cups a day must be $300+.'
The Broader Conversation About Value and Cost
This incident has highlighted the ongoing tension between small business owners seeking to cover their substantial operational costs and customers grappling with rising expenses in all areas of their lives. Ms Bower's comments have inadvertently sparked a wider discussion about how consumers perceive value, the true cost of quality ingredients and skilled preparation, and the economic realities of running a specialised food and beverage establishment in an expensive city like Sydney.
As the debate continues online, it raises important questions about customer expectations, business transparency, and how hospitality venues communicate their value proposition in an increasingly competitive and cost-conscious market.
