How to Design a Bubble Tea Counter & Workstation with the Right Equipments
A smart bubble tea counter layout and workstation design helps drink shops, dessert bars, cafés, juice stores, and milk tea kiosks serve faster, stay consistent, and reduce waste. This guide explains which bubble tea equipments you need at each station and how to organize them for a smooth workflow.
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Why Should Drink Shops and Dessert Bars Care About Bubble Tea Equipments?
Bubble tea is now a core product in many drink shops, dessert bars, cafés, juice bars, ice cream parlors, and food courts.
When orders pile up, a well-organized counter and workstation with the right bubble tea equipments makes the difference between a long queue and a smooth, profitable service line.
Whether you run a small milk tea kiosk in a mall or a full-scale beverage shop with seating, the same principles apply:
clear stations, ergonomic placement, and reliable equipments to handle peak hours.
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How Do You Plan a Bubble Tea Counter & Workstation from Zero?
Before you buy any bubble tea equipments, map out your menu, flow, and available space.
Good planning prevents crowded counters, unsafe wiring, and unnecessary walking between stations.
What questions should you ask before buying equipments?
- How many cups per hour do you expect during peak time?
- Which sizes and toppings will your bubble tea menu offer?
- How much back counter and front counter space do you have?
- Where will water supply and drains be located?
- How many staff will work behind the counter at the same time?
Answering these questions helps you choose suitable capacities for cookers, shakers, refrigeration, and sealing machines,
and plan a linear or U-shaped workstation that fits your team.
Core bubble tea equipments to consider:
- Tea brewing and holding tanks
- Tapioca pearl or topping cooker
- Refrigerated worktop or undercounter fridge
- Ice machine and ice storage bin
- Measuring tools and portioning systems
- Cup sealing and shaking equipments
- Work tables, sinks, and rinsing stations
Need help matching equipments to your floor plan?
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for a layout suggestion based on your counter length and menu.
How Should a Bubble Tea Counter Workflow Be Organized?
A typical bubble tea workstation is divided into stations: tea brewing, ingredient prep, ice and mixing, sealing, and pickup.
Each station uses specific bubble tea equipments to keep the flow efficient and reduce cross-traffic.
| Station | Main Purpose | Key Bubble Tea Equipments | Best For |
|---|---|---|---|
| Tea Brewing & Base Prep | Brew tea and prepare base liquids | Brewers, tea tanks, hot water source | All drink shops and beverage counters |
| Topping & Pearls | Cook and hold toppings | Topping cookers, warmers, topping containers | Milk tea shops and dessert bars |
| Cold Storage & Prep | Keep dairy, fruit, and syrups chilled | Undercounter fridge, prep fridge, ingredient pans | Cafés, juice bars, bubble tea kiosks |
| Mixing & Ice | Mix, shake, and blend drinks | Ice machine, shaker machines, blenders | High-volume beverage stations |
| Sealing & Pickup | Seal cups and hand drinks to guests | Cup sealing machines, cup holders, pickup shelf | All front counters and takeaway shops |
On mobile, swipe horizontally on the table to see all stations and bubble tea equipments.
Which Bubble Tea Equipments Do You Need at Each Workstation?
Every bubble tea counter is different, but most drink shops and dessert bars use similar equipments at each station.
The cards below highlight key options and practical points to consider.
How Do You Choose Equipments for Tea Brewing and Toppings?
For black tea, green tea, oolong, and flavored bases
- Use dedicated tea brewers or large pots with clear markings for consistent recipes.
- Pair brewers with insulated or stainless steel holding tanks to keep tea fresh during service.
- Label each tank (e.g., black tea, jasmine, oolong) to speed up training and reduce mistakes.
For pearls, jelly, beans, and puddings
- Choose cookers sized for your expected peak demand and prep schedule.
- Use separate containers or warmers to hold tapioca pearls and toppings at serving temperature.
- Organize toppings in shallow pans close to the drink assembly area for fast portioning.
For brewing small batches and rinsing tools
- Install a steady hot water source for quick tea brewing and cleaning.
- Use kettles for specialty teas or seasonal drinks that require small batches.
- Position the hot water station away from guest reach for safety.
What Cold Storage & Prep Equipments Work Best for Bubble Tea Counters?
Bubble tea relies on chilled milk, cream, syrups, fruit purees, and toppings.
A well-designed cold prep zone keeps ingredients organized and safe while freeing space on the main counter.
For milk, creamers, and fruit purees
- Use undercounter units under the main bubble tea workstation to save space.
- Worktop fridges with ingredient pans keep toppings and dairy within arm’s reach.
- Group ingredients by category (dairy, fruit, syrups) for faster training and clearer labeling.
For syrups, toppings, and dry ingredients
- Use color-coded or labeled pans for different syrups and toppings.
- Portion pumps help keep recipes consistent and reduce sticky spills.
- Place frequently used items at the front row and seasonal flavors at the back.
For ice cream, frozen fruit, and blended beverages
- Ice cream stalls and dessert shops can add bubble tea floats using shared frozen storage.
- Keep frozen fruit and ice cream on a separate level from ice cubes and other frozen items.
- Plan freezer space according to your blended drink and dessert menu size.
Which Equipments Do You Need for Ice, Mixing, and Cup Sealing?
The main bubble tea workstation is where orders are assembled. Here, your staff will add ice, mix tea with toppings,
and seal cups. Smooth operation at this station depends on reliable ice, shaking, and sealing equipments.
For consistent ice supply during peak hours
- Choose an ice machine based on your peak drink volume and opening hours.
- Use an ice bin or insulated container next to the mixing station to reduce bending and turning.
- Plan space for regular cleaning and maintenance around the ice machine.
For mixed tea, fruit teas, and smoothies
- Automatic shaker machines improve speed and reduce staff fatigue.
- Blenders are essential for smoothies, slush, and fruit bubble tea drinks.
- Place shakers and blenders on a stable worktop with easy access to power and rinsing.
For sealed takeaway bubble tea cups
- Position the sealing machine right next to the mixing area to avoid carrying open cups.
- Keep cup sleeves, lids (if used), and straws within reach of the sealing station.
- Reserve a small space for sealed cup inspection before handing drinks to guests.
Which Bubble Tea Equipments Fit Different Types of Shops?
Not every shop needs every piece of equipment. The table below compares typical workstation priorities
for different business types that want to serve bubble tea.
| Shop Type | Workstation Focus | Essential Bubble Tea Equipments | Nice-to-Have Options |
|---|---|---|---|
| Dedicated Bubble Tea Shop | Maximum speed & consistent recipes | Tea brewers, topping cooker, prep fridge, ice machine, shaker, cup sealing machine | Extra shakers, topping warmers, separate pickup counter |
| Café with Bubble Tea Menu | Sharing space with coffee station | Compact tea brewer, undercounter fridge, shared ice machine, blender, basic sealing setup | Dedicated bubble tea counter or movable workstation cart |
| Dessert Bar / Ice Cream Shop | Combining bubble tea with desserts | Topping cooker, freezer, worktop fridge, shaker or blender, sealing equipment | Extra topping rail for dessert toppings and bubble tea toppings together |
| Juice Bar or Smoothie Shop | Fruit-focused bubble tea variations | Strong blenders, refrigerated prep counter, ice machine, tea tanks | Separate fruit tea and milk tea mixing station |
| Food Court Kiosk | Limited space, takeaway only | Compact tea brewer, small topping cooker, undercounter fridge, slim ice solution, sealing machine | Foldable side tables or shelving for storage during peak times |
Use this comparison to pick the bubble tea equipments that match your space and menu, then adjust your counter layout accordingly.
How Can You Arrange Your Counter & Workstation for Faster Bubble Tea Service?
Once you know which bubble tea equipments you need, the next step is arranging them along your counter.
A logical flow from order taking to pickup reduces confusion and keeps your staff movements smooth.
What is a simple bubble tea counter layout you can follow?
- Front counter: POS, menu boards, cup storage, straws, and napkins.
- Back preparation zone: tea brewing, topping cooking, and ingredient storage.
- Main workstation: ice, mixing, shaker, and sealing machine in one continuous line.
- Pickup area: a dedicated space where finished drinks are placed and checked.
In narrow shops, a straight line behind the counter works well.
In larger stores, a U-shaped or L-shaped bubble tea workstation can create separate zones for staff and reduce bottlenecks.
Not sure how to fit all your equipments into a small counter? Share your counter size and menu ideas via
Contact Us,
and our team can help you prioritize the essential bubble tea equipments for your space.
Why Do Maintenance and Training Matter for Bubble Tea Equipments?
A well-planned counter only works if your bubble tea equipments are clean, safe, and easy for staff to operate.
Clear procedures reduce downtime and help new team members learn faster.
How can you keep your workstation reliable day after day?
- Assign daily cleaning tasks for shakers, blenders, and sealing machines.
- Schedule regular deep cleaning for ice machines, fridges, and topping stations.
- Keep a simple equipment checklist at each workstation so staff can spot issues early.
- Train new employees on the correct operating sequence of every piece of equipment.
When your team understands the purpose of each station and how to handle the equipments, your bubble tea counter will run smoothly even when you introduce new recipes or seasonal flavors.
How Do You Choose the Right Bubble Tea Equipments for Your Project?
Choosing bubble tea equipments is not only about buying machines. It is about building a complete bubble tea counter and workstation
that fits your shop type, menu, and staff. From tea brewers and topping cookers to ice machines and sealing units,
every decision affects speed, consistency, and customer experience.
Whether you operate a busy drink shop, a dessert bar adding bubble tea, a café expanding its beverage list,
or a compact food court kiosk, it pays to match your equipment list to a clear workflow design.
Share your shop type, available space, and target menu, and our team will help you turn your ideas into a practical layout.
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