I've have had this theory for years-- that restaurants start out, and the ones that survive and multiply do something unique. And then at some size, where econo

I've have had this theory for years-- that restaurants start out, and the ones that survive and multiply do something unique. And then at some size, where economy of scale is involved, they cost reduce to the point that, they've reduced out whatever made them special in the first place. Then you end up with these giants that exist on momentum but are unable to produce a quality product. It works for any business really. Starbucks in particular-- there's not enough quality coffee in the world for them to serve it at any price. They've even gone so far as to redefine the term "blonde" to something that's more like full-city--lighter roasts imply higher quality beans--full city is several shades darker than blonde, and blonde should almost always come with at least some chaff. I've never seen chaff in a bag of Starbucks beans, but it could be possible they're taking extraordinary measures to remove it... But I doubt it.