What is the Best Bubble Tea Store Layout?
A well-thought out store design can contribute to a store's success hugely. Therefore, planning the layout of your bubble tea store is an important step for prospective bubble tea store owners. A great layout can facilitate smooth and efficient operations once business commences. Whilst there is no set “best” design for your store, there are certain layout choices that are more optimal than others. Of course, any layout depends hugely on the size of the store and the space available. Additional factors such as the menu and quantity of staff also come in to play in determining a layout. However, there are some choices every bubble tea store owner can make in order to optimise their usage of space and make sure the production line of drinks runs as effortlessly as possible.
Customer Flow
The flow of customers through your store can be disruptive and chaotic if not considered properly. Ensure that an adequate queuing system is in place to handle busy hours. Customers must flow through the store in a way that optimises space and reduces congestion and crowding in the store. Often, this is as simple as signing out a customer path, from the service till, to the collection point, to the seating arrangement. At peak times, you may need to create a more complex queue system, using barriers or clearly marking out the different points of the line.
Another factor in customer flow is the seating area. This is the final step in the customer journey in your store, but is one of the most important. A store with a welcoming and well-designed seating area can create an atmosphere and enjoyable environment that customers want to spend time in. If people opt to drink in your store, it can also make it look busy to passersby looking in, helping to attract new customers. It is important to note that some smaller shops operate without a seating plan, instead offering bubble tea for takeaway only.
Machine Placement
It is vital to perfect the layout of the production area, ensuring you have all the essential equipment and that it is placed effectively. The optimal choice is to create a production line, with your staff able to flow smoothly from one machine to another throughout the process of creating each tea. Thus, it makes most sense to lay out your equipment tactically in order of usage and importance.
1. Tea Dispensers
Start the production line with your tea dispensers. Most stores have two dispensers, one for Assam Black and one for Green Tea. However, you may have as many as four tea urns depending on which tea options you plan to offer, with specialty teas like Oolong growing in popularity. Pouring the tea is the first step in almost all bubble tea variations.
2. Flavour Powders, Fructose & Syrups
Adding sweetness and/or flavour is the next step in the process, so next to the tea create a station with all of your flavour syrups and powders lined up neatly. If you have a fructose dispenser, this can also go next to the dispensers.
3. Ice Machine
From here, you want your staff to have quick access to the ice machine. It would be most logical to place this below the counter, with the tea urns and powder/syrup station on the counter above.
4. Shaking Equipment
After ice is added, the tea is shaken, either with a cocktail shaker or a shaking machine. Either way, ensure your chosen shaking equipment is next in the production line.
5. Cup-Sealing Machine
Lastly, once any toppings have been added, the tea is sealed with a cup-sealing machine. There are two effective placement options here. This machine can be placed near the service counter, meaning the drink can be quickly passed on to the customer once sealed. Alternatively, it can be placed next to the shaking equipment, allowing the staff member to naturally flow quickly and smoothly onto this final stage of the process. Check out our YouTube tutorial for help setting up your sealing machine.
6. Additional
Additional equipment and ingredients for specialty drinks can be integrated into the production bar using shelves and cabinets, helping to make sure that your staff has easy access to anything they might need.
One more thing to note is that often bubble tea bars in stores are usually visible to customers. This allows people to watch as their drinks are created. By displaying the bubble tea creation process, you give customers peace of mind, whilst adding to the in store aesthetic.
Topping Counter
Once you have a bubble tea station planned out, the last thing to consider before your staff can get started creating delicious bubble teas is the topping station. Commonly, toppings, such as tapioca and popping balls, are added to an empty cup before the tea is poured over it to complete the drink. Most bubble tea stores tend to find that displaying the toppings helps customers to visualise their orders and decide what they want. Having a topping display right by the service counter looks great, and also makes it easier for staff to create the drink, with all the toppings located conveniently together in one place.
Hopefully these tips help you in this process, but if you have any additional questions, please do not hesitate to reach out!
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