Quick Answer
A bubble tea bar is laid out as 6 workstations in making order: order → tea → toppings → mixing → sealing → hand-off, with staff passing cups in one direction. Keep the worktop at about 85–90 cm, under-counter fridges and drawers below, top shelves within reach, and a bar aisle of 90–100 cm. The POS sits on the front counter; the back worktop only needs a label printer.
The 6 workstations in order
| Order | Workstation | Main equipment |
|---|---|---|
| 1 | Order / tickets | POS (front counter), label printer and cup stock |
| 2 | Tea station | Insulated tea dispensers, tea brewer |
| 3 | Topping station | Pearls, nata de coco and other topping bins |
| 4 | Mixing station | Fructose dispenser, shakers, ice bin |
| 5 | Sealing station | Cup sealer |
| 6 | Hand-off | Finished cup rack, pick-up point |
Cups move from station 1 to station 6 without turning back or crossing. At peak, three staff split ordering, mixing and sealing/hand-off, keeping output above 60 cups an hour.
Getting the heights right (what the section shows)
- Customer order counter: slightly higher than the worktop to hide clutter.
- Worktop 85–90 cm: shake, add toppings and seal without bending.
- Below: under-counter fridges for milk and toppings, drawers for straws and lids.
- Upper cabinets and shelves: cups and spare stock, top shelf within reach, everyday items between waist and shoulder.
- Lighting: task lights on the worktop so portions are easy to judge.
Aisles and entrances
- Keep the bar aisle 90–100 cm clear, passable even with fridge or ice machine doors open.
- Leave a staff entrance of about 80 cm (flap or small door) at one end of the counter.
- Keep the path between washing, the back door and the staff room clear of equipment.
Elevation: what goes where
The bar back elevation is the staff view: cups and spare stock in the upper cabinets, everyday equipment on the worktop, fridges and drawers below. Checking sockets, water points and equipment widths on the elevation before construction avoids machines that don’t fit or blocked sockets.
How Tang Sugar helps
Tang Sugar draws the bar workstation plan, back elevation and section, and fits equipment and bar tools to your menu. See the case drawings on our shop opening page, and the whole-shop layout in bubble tea shop floor plan.
Products in this article
All 17 Tea Shop Equipment →
FAQ
How high should a bubble tea bar be?
Worktops of about 85–90 cm, with the customer order counter slightly higher; adjust for staff height.
Where should the POS go?
On the front counter facing customers; the back worktop only needs a ticket or label printer.
How long should the bar be?
It depends on the number of workstations and equipment widths; a 33 m² takeaway shop often has a front counter across the shop and a second worktop along the back wall.
What materials suit a bar counter?
Stainless steel or stain-resistant solid surface for worktops, with timber or tiles outside; keep areas near sinks and ice machines waterproof.
