Tea Startup → One cup of milk tea, one shop → From whether it's worth opening → to whether it can last → Open Your Shop →Tea Startup → One cup of milk tea, one shop → From whether it's worth opening → to whether it can last → Open Your Shop →
StartupTea Shop Consulting
Bubble Tea Shop Consulting｜How to Open a Bubble Tea Shop: Location, Equipment & Ingredients
Shop floor plan, bar workflow, equipment layout and branded packaging: Tang Sugar turns the hardest part of opening a shop, the hardware planning, into drawings for you.
Below, a sample shop called “TS Tea” walks through the complete opening plan.
Hardware PlanShop, bar and equipment drawings, planned in one go
Who It's For
Who Is This For?
01First-time owners unsure how to lay out the shop and bar
02Brand distributors who need a complete plan for shop-opening customers
03Existing shops that want to rework the bar workflow or upgrade equipment
04Owners who want their first shop to become a repeatable standard format
Tang Sugar does more than supply ingredients. We specialise in turning shop, bar and equipment planning into drawings, then plan the whole shop with you, from menu and costs to packaging.
Break-even
How many cups a day to break even?
Enter your estimates for an instant result. The defaults are the TS Tea sample shop’s figures (for illustration only; a formal assessment is based on Tang Sugar’s analysis).
0cups / day to break even
Comparison
Shop Consulting Comparison
Tang SugarTypical Supplier
01Hardware planning support
Shop & bar drawings
Shop floor plan, bar and equipment layout drawings, with remote support for your local contractor
Usually limited to one-off supply
02Supply stability
Stable supply
Complete supply chain and standardized shipping for long-term, stable supply
Sources and stability vary case by case
03Pricing transparency
Clear pricing
Clear fees that make total opening costs easy to plan
Fees vary by supplier
04Industry expertise
Hands-on experience
Knows bubble tea store operations and supply chains, with practical advice
Services mostly limited to supplying products
05Contract protection
Full contract
A complete contract that defines the process and each side's responsibilities
Usually relies on basic transaction documents
06Payment flexibility
Flexible payment
Multiple currencies and digital payment options
Usually a single currency
07Risk handling
Clear process
Issues are handled by the process set out in the contract
Issues are negotiated case by case
Opening a shop is easy. the hard part is opening right and getting the numbers right
From shop, bar and equipment to menu and packaging, Tang Sugar helps you plan your first shop right and turn it into a model you can repeat.
Using a hypothetical takeaway shop, “TS Tea”, we lay out Tang Sugar’s full shop planning: storefront, floor plan, bar and equipment, through menu, costs, budget and branded packaging.
※ All amounts are in New Taiwan Dollars (TWD), based on a sample shop opening in Taiwan.
PART 1
Hardware planning: Tang Sugar’s strength
Tang Sugar plans and draws your storefront, bar, equipment and utilities.
Hardware Planning Service
Hardware planning service: we take on the hardest step of opening a shop
Menus and marketing ideas are easy to find online. But how to divide the space, how to build the bar, where each machine goes and how to run power, water and exhaust are where first-time owners make the most costly mistakes. Tang Sugar handles the planning and drawings; on-site measuring and fit-out are carried out by you or a local contractor. Build to our drawings and you won’t go wrong.
Send us your shop detailsYou or a local contractor measure the space and take photos, then send them to Tang Sugar
Workflow planningWorkstations laid out for your menu and target cups per day
Floor plan / elevations / 3DConfirm the space and the look of the bar
Bar & equipment layoutWorkstations, equipment specs and positions
Utility requirement drawingsCircuits, water supply, drainage and exhaust
Construction drawingsYour local contractor builds to the drawings; Tang Sugar answers questions remotely
Equipment purchasing adviceSpec list; Taiwanese equipment can ship in the same container
ScopeTea shops (takeaway, dine-in, mall kiosks)Central kitchens and prep areas
You receive: Dimensioned floor plan · elevations · 3D views · bar construction drawings · equipment list and specs · utility requirement drawings · fit-out budget
Book a hardware planning consultation →※ On-site measuring and fit-out are carried out by you or a local contractor; Tang Sugar provides the planning, drawings and remote support.
Tang Sugar handles: floor plan, 3D views, elevation and section design, utility drawings
01Space design: TS Tea shop drawings
Key pointOne-way flow: order → make → seal → pick up. No crossing at peak time, so drinks come out faster.
Walk into the shop: start with the floor plan, 3D view and section, then the bar workstations and elevation, plus dine-in and mall layouts. These are illustrations; fully dimensioned drawings (plan, elevations, 3D, utilities) can be requested with the form at the bottom of this page.
Illustration · request dimensioned drawings with the form below
1Order & payFaces the door so customers see the menu first
2Pick-upSeparate from ordering so the queue doesn’t block the door
3Sealing & hand-offSealer right next to the pick-up point, no turning back
4Drink barMain counter for shaking and toppings
5Tea brewing & pearl cookingStoves and tea brewers grouped together; needs exhaust and 220V power
6Chilled & frozen storageUnder-counter fridge and ice machine (needs drainage)
7WashingThree-compartment sink plus hand sink, meeting hygiene rules
8StorageIngredients, cups and packaging stored on separate shelves
9Customer waiting areaRoom for the peak-time queue
3D interior view from the entrance, matching the floor plan
The 3D view confirms counter height and customer sightlines, a bar aisle wide enough for two people to pass, staff entry through the counter flap, equipment doors that don’t clash and shelves within reach.
Water & drainage: three-compartment sink, ice machine, hand sink
Exhaust: above the tea brewing and pearl cooking area
Lighting: bar task lights and menu lightbox brightness
Bar section
The section shows heights: customer order counter, staff worktop, under-counter fridges, upper shelves and lighting. Checking it before construction avoids shelves that are too high to reach or worktops so low staff have to bend.
Bar workstation plan (top view)
Each drink passes through 6 workstations in order, from order to hand-off. Staff pass cups in one direction only: no turning back, no crossing.
1Order & payPOS tickets and cup labels
2Tea stationInsulated tea dispensers and tea brewer
3Topping stationPearls, nata de coco and other topping bins
4Mixing stationFructose dispenser, shakers, ice
5Sealing stationCup sealer
6Hand-offTo the customer or delivery rider
Bar back elevation (staff view)
From the staff side: cups and spare stock in the upper cabinets, everyday equipment on the worktop, under-counter fridges and drawers below. The most-used items sit between waist and shoulder height, within easy reach, so drinks come out fast. The POS is on the front counter; this side only has the label printer.
1Label printer & cup stock
2Tea station
3Topping station
4Mixing station
5Sealing station
6Hand-off
Dine-in 66 m² (20 ping): about 16 seats, with clear main and back-of-house aisles
1Order & pay
2Pick-up
3Drink bar
4Tea brewing
5Chilled
6Washing
7Storage
8Seating area
9Restroom
10Staff room
Suits areas where customers stay longer and brands that add light meals or desserts.
Mall kiosk 20 m² (6 ping): U-shaped worktop, staff enter from the back
1Order & pay
2Pick-up
3Sealing & hand-off
4Drink bar
5Tea brewing
6Chilled
7Washing
For mall kiosks, check the mall’s power, drainage and fit-out rules in advance.
Average margin per cupabout NT$42Ticket 60 − cost 18
Break-even235 cups / day295,000 ÷ 42 ÷ 30
Monthly net profit at 300 cups / dayabout NT$83k(300−235) × 42 × 30
Total investment paybackabout 18 monthsAt target volume
This is a sample calculation. Tang Sugar recalculates it with your real rent, staffing and menu, and includes the result in your shop assessment report.
Key pointSample total budget about NT$1.67 million; fit-out and equipment make up 60%.
Show details
Fit-outNT$600k
Equipment and toolsNT$450k
Working capital (3 months)NT$200k
Rent deposit + first monthNT$180k
Signage and lightboxNT$80k
First ingredients + packagingNT$80k
Opening marketingNT$50k
Licences, insurance, sundriesNT$30k
Sample total budget about NT$1.67 million.Actual amounts depend on the site, equipment grade and local labour costs; Tang Sugar provides an itemised quote.
Tang Sugar handles: opening timeline
0912-week opening timeline
Key pointAbout 12 weeks from signing the lease to opening, with every step on the schedule.
Show details
Task
W1
W2
W3
W4
W5
W6
W7
W8
W9
W10
W11
W12
Market research · positioning
Site selection · lease
Design (plan · 3D)
Fit-out construction
Equipment purchase · installation
Menu · recipe development
Packaging · signage design
Licences · insurance
Hiring · training
First ingredients arrive
Soft opening
Grand opening · marketing
Light orange: ordering or design; dark orange: execution.
Key point2 full-time + 3 part-time, three stations at the evening peak.
Show details
Time
Staff
Tasks
09:30–10:30 prep
1 full-time
Brew tea, cook pearls, restock, machine checks
10:30–14:00 lunch
1 full-time + 1 part-time
Order & pay / make & hand off
14:00–17:00 afternoon
1 full-time + 1 part-time
Hand-off, second pearl batch, cleaning
17:00–20:00 evening peak
1 full-time + 2 part-time
Three stations: order / make / seal & hand off
20:00–22:00 closing
1 full-time + 1 part-time
Hand-off, stock count, cleaning, shutdown
PART 3
Brand & packaging
Menu board, packaging and brand identity.
Tang Sugar handles: menu structure, pricing, menu board and print design
11TS Tea brand menu and print items
Key pointThe menu board is the face of the brand: signature drinks large, clear categories, sweetness and ice easy to read. Faster ordering and a higher average ticket.
Start with a small proof run to check colours, then print in volume.
Tang Sugar handles: corporate identity (CIS) planning and application design
13Brand CIS: the same TS at every touchpoint
Key pointConsistent logo, colours and fonts, so customers recognise TS at a glance.
Show details
A CIS (corporate identity system) sets the rules for logo, colours, fonts and their use, so signage, cups, uniforms and social posts all look the same and customers know you instantly.
Primary logo
Keep clear space of at least one “S dot” around the logo
Reversed logo (dark backgrounds)
For lightbox signs, uniforms and bags
Incorrect use
Don’t stretch, recolour or add shadows
Brand orange Primary · #E65514
Bright amber Secondary · #FFA322
Milk tea cream Background · #FBF6F0
Dark brown Text · #2C2624
TypefaceNoto Sans TCBold for headings, regular for body; Latin text in the same family
ApplicationsSigns and lightboxes · menu board · cups and sealing film · sleeves and bags · uniforms, aprons and caps · business cards · stamp cards · social avatars and post templates · delivery app cover
Brand applications
Tang Sugar handles: item-by-item inspection before opening
14Pre-opening checklist
Key pointAll 20 items checked and passed before opening.
Licences & regulations
Business registration
Food business registration
Staff health checks
Public liability insurance
Product liability insurance
Equipment & utilities
Test-run all equipment
Check 220V circuits
Install water filter cartridges
Ice machine output normal
POS and label printer connected
Ingredients & packaging
Check in the first ingredient delivery
Confirm storage temperatures
Test-seal cups, lids and film
Labels and expiry dates
Set restocking cycles
Staff & operations
Trial-make and taste every item
Hand-off time ≤ 60 s
Peak-time three-station drill
Cleaning and closing SOP
Fix issues found in soft opening
15Request dimensioned drawings and a shop plan
Key pointLeave your details and Tang Sugar will send the fully dimensioned drawings and shop opening plan.
The drawings on this page are illustrations. Once you leave your details, Tang Sugar provides: dimensioned floor plan, elevations, 3D views and utility drawings, plus an equipment list and opening budget calculated for your site.
For brand distributors: When your customers are opening a shop, send them this page. From shop hardware planning and equipment to ingredient supply, the Tang Sugar team can take it on, so you can focus on your brand and channels.
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