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2026-09-20
A bubble tea counter is a compact production line. Here is how to plan the layout.
List your equipment first
Start with what has to fit: sealing machine, ice machine, tea brewing, syrup storage, cups and lids, a sink and the POS. The counter is built around this list.
Put the workflow in order
Staff should move from order to cup, to tea, to sealing and hand-over in as few steps as possible. Keep the sink and storage within arm’s reach.
Choose easy-to-clean surfaces
Sticky syrups and constant wiping mean the counter needs washable surfaces. Stainless steel is a common choice.
Leave room for the till
Decide where customers pay and where drinks are handed over, so queues do not block the work area.
Ask for a custom configuration
Counters can be configured to your equipment. Equipment is not included unless stated. Send your list and shop dimensions and contact our team to discuss availability and customisation.
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