Old Town Project

Topics: Tablet, Excipient, Coffee preparation Pages: 8 (2780 words) Published: April 18, 2012

Since 1999, OldTown White Coffee’s history was incorporating White Café, with the intention to provide quality white coffee to Malaysian households and the food services industry. In 1999, the founders formulated their own blend of 3-in-1 instant white coffee and commenced manufacturing. Successfully commercialised the instant 3-in-1 coffee mix under the ‘Old Town’ brand name for the retail sector. By end of 2009, the Old Town 3-in-1 instant coffee mix was sold at 1,348 retail outlets in Malaysia, 550 retail outlets in Singapore and 2,100 retail outlets in Hong Kong. [iFranchise Malaysia, 2010]


In 2005, it expanded vertically into the food services sector by opening a chain of café outlets based on the traditional Ipoh coffee shop setting and ambiance under the ‘Old Town White Coffee’ brand name. Since the opening of its first café outlet in Ipoh in 2005, its chain of café outlets has expanded to around 160 café outlets in Malaysia and Singapore. This includes fully and partially owned and franchised café outlets. The management has successfully mixed tradition with modern conveniences, revamped and revived the traditional café concept into a successful working model with outlets conveniently located and easily accessible to customers.


To reduce papers usage in the daily within 5 years at least 80%.

Sub goals:

Stages 1: 20% of paper wastage is reduced in the first year

Stages 2: 40% of paper wastage is reduced in the second and third years.

Stages 3: 80% of paper wastage is reduced in the fourth and fifth years, and maintain in future.

Issues facing currently

Currently the Old Town Kopitiam is applying the system which the order of the customer is taken by using the paper record style. The particular system consists of different stages to input the code for that specific food and quantity of the food. Each of the food and beverage on the menu have a specific code and numbers for recording and ordering purpose. From the moment the customers walk in, to place an order, they are required to write down the code for the food, dessert or drink that he or she want to consume by using pencil. The particular paper is considered as an order of the customer as the waiter will collect it from the customer. The waiter will then input the order into a computer at the counter. Two transcripts will be printed out; one of it will be send to the customer which indicates the foods that he ordered. At the same time, the second transcript will be send to the kitchen to inform the chef what foods were requested by the customer for preparing and cooking purpose. All these processes of order are consuming paper in an improper way which lead to the high paper wastage and the complex ordering system also lead to the inefficiency and high error occurrence of the services provided by the company . This type of ordering system utilized plenty of the paper and results in high paper waste. Besides that, if there is any add on did by the customer, again, the waiter will have to repeat the whole ordering process all over again which not only resulting in the high paper usage and also greatly affect the efficiency of the company. Even though the paper consumed per person or per table are low, however, if those papers used are accumulated and calculated in months or years, there would be an extremely large number of paper utilization that are enough to shock us out from keep consuming those paper in an unawareness way. Moreover, the paper for customer ordering purposed has to be printed out and cut to it specific size to fit the requirement of the company. In the whole process, the company would need to spend quite a huge amount of money. As an example, every month, the restaurant will need to order and get a new set of paper order from the printing company.

The second issue is regarding to the menu book that used by the Old town Kopitiam. In order to attract their customers, Old...
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