Beverage Shop Opening Guide｜21 FAQ

Q1｜Where should I start when planning to open a beverage shop for the first time?

A:When opening a beverage shop for the first time, it is not recommended to rush into purchasing equipment.

A more practical approach is to first define your store type, target customers, operating hours, and peak hours. Then determine the direction of your beverage menu, estimate your daily and peak-hour cup volume, and finally plan the equipment according to the available space, workflow, and actual operating needs.

Store type, menu, cup volume, space, equipment, and staffing are all closely connected. If these factors are not clearly defined before purchasing equipment, you may need to repeatedly modify your plans later.


Q2｜Should I decide on my menu first or purchase equipment first?

A:It is recommended to define your menu direction first and then plan your equipment.

Different beverages require different ingredients and preparation processes. For example, pure tea, milk tea, fruit tea, and juice beverages may require different equipment and workflows.

If tea beverages are the main products, tea brewing and tea management should be considered. If fruit beverages account for a large portion of the menu, fruit preparation or juice extraction equipment may also need to be considered.

Therefore, equipment should be selected according to the menu, rather than designing the menu around the equipment.



Q3｜How many drinks do I need to produce each day to determine the right equipment?

A:You can start by establishing a reasonable estimate of your expected daily cup volume. The number does not need to be extremely precise at the beginning.

At minimum, consider:

•How many cups are expected on weekdays and weekends?
•Approximately how many cups need to be produced each day?
•How many orders may occur during peak hours?
•How many drinks may need to be produced within a short period of time?

Equipment should not be selected based only on the average number of cups per day. Peak-hour demand should also be considered, as it affects tea production volume, refrigerated ingredient requirements, equipment capacity, and staffing.


Q4｜How much budget do I need to open a beverage shop?

A:There is no single fixed amount that applies to every beverage shop.

Actual startup costs depend on factors such as store rent, renovation, electrical and plumbing work, equipment, menu, ingredients, expected cup volume, and operating model.

In addition to equipment, the startup budget should also include:

•Store rent and deposit
•Renovation, electrical, and plumbing work
•Beverage shop equipment
•Signage and storefront
•Ingredients and packaging materials
•Licenses and other opening-related expenses
•Working capital for operations after opening

Instead of simply looking for the lowest possible startup cost, it is more important to estimate your actual requirements item by item.


Q5｜Should my entire startup budget be spent on equipment?

A:No.

Equipment is only one part of the total startup cost. You should also consider potential costs related to equipment installation, transportation, electrical configuration, water supply and drainage, consumables, and maintenance.

After opening, the business will also continue to incur expenses such as rent, employee salaries, utilities, ingredients, packaging, maintenance, and marketing.

Therefore, your startup capital should cover not only the costs required before opening, but also leave enough room for ongoing working capital.


Q6｜What basic equipment does a beverage shop need?

A:

There is no single equipment list that applies to every beverage shop.

Equipment should be planned according to the menu and preparation workflow.

For a tea-based beverage shop, a typical workflow may include:

Tea Brewing → Tea Management → Liquid Ingredient Management → Beverage Preparation → Cup Sealing → Pickup

Depending on the actual requirements, the shop may need tea brewing equipment, refrigeration and liquid ingredient management equipment, beverage preparation equipment, cup sealing equipment, and other related equipment.

If fruit beverages account for a significant portion of the menu, fruit preparation or juice extraction equipment may also need to be considered.


Q7｜Is it better to have more equipment in a beverage shop?

A:No.

Adding more equipment not only increases the initial investment, but may also increase:

•Space requirements
•Cleaning work
•Maintenance requirements
•Staff training requirements
•Daily management workload

Before opening, it is useful to divide equipment into two categories:

Equipment that is necessary for current operations

and

Equipment that can be added when future needs arise.

The key is to make sure that every piece of equipment has a clear purpose and can be properly integrated into the shop's workflow.


Q8｜How should I choose a Commercial Tea Brewing Machine?

A:When choosing a Commercial Tea Brewing Machine, it is not recommended to compare equipment based only on price, appearance, or capacity.

Consider the following:

•How much tea needs to be brewed each day?
•How much tea needs to be brewed in one batch?
•Does the shop need to quickly replenish tea during peak hours?
•Does the actual heating temperature meet the requirements?
•Does the machine provide suitable stirring?
•Can brewing parameters be configured?
•Has water quality been taken into consideration?
•Is the machine easy to operate and clean?
•Does the manufacturer continue to improve the equipment?

The most suitable equipment should match the shop's actual tea brewing process, rather than simply being the machine with the largest specifications.


Q9｜Is a larger tea brewing machine always better?

A:Not necessarily.

The capacity of the equipment should be selected according to the shop's actual tea brewing requirements.

For example, consider:

•How much tea needs to be brewed each day?
•How much tea needs to be brewed in one batch?
•How many times does the shop need to brew tea each day?
•Does the shop need to quickly replenish tea during peak hours?

For example, the ST300 Automatic Instant Heating Tea Brewing Machine can brew up to approximately 5,000 cc per batch, while the ST800 Automatic Instant Heating Tea Brewing Machine can brew up to approximately 10,000 cc per batch. The actual choice should still be based on the shop's tea production volume and operating method.


Q10｜Why shouldn't I look only at the maximum temperature when choosing a tea brewing machine?

A:Because the maximum temperature listed in the specifications does not necessarily mean that the same heating condition is achieved throughout the actual tea brewing process.

Some machines may specify temperatures such as 95°C or 99°C. However, what really needs to be considered is:

Does the equipment actually reach the required heating condition during the brewing process?

Therefore, in addition to checking the temperature listed in the specifications, it is also useful to understand the actual heating performance during brewing, such as whether noticeable steam is generated and whether the overall heating condition is close to actual boiling.


Q11｜Why is stirring important in a tea brewing machine?

A:Proper stirring can help tea leaves fully expand in hot water and increase contact between the tea leaves and water, which can help release tea flavor.

Therefore, stirring should not simply be viewed as an additional machine feature.

It is also important to consider:

Is the stirring method actually suitable for the shop's tea brewing process?

For beverage shops, this is an important factor to consider when comparing different Commercial Tea Brewing Machines.


Q12｜Can commercial tea brewing equipment help maintain more consistent tea quality?

A:One of the benefits of commercial tea brewing equipment is that it can help establish brewing conditions that are easier to manage and repeat.

If brewing time, temperature, water volume, and operating procedures are controlled entirely by individual staff members, differences may occur between operators.

Therefore, it is worth considering whether the equipment allows brewing parameters to be configured so that different staff members can operate the machine under similar conditions.

This can be particularly useful for shops with multiple employees or future plans for expansion.


Q13｜Why is water quality important when choosing a Commercial Tea Brewing Machine?

A:Water quality can vary between different regions and may affect beverage preparation and tea performance.

Therefore, when selecting a Commercial Tea Brewing Machine, it is useful to look beyond the machine's basic brewing functions and understand whether the manufacturer continues to improve the equipment for different operating environments.

Dasin's intelligent tea brewing equipment continues to incorporate water-quality considerations into equipment development, including a built-in water quality stabilization component to help optimize water conditions within the equipment.


Q14｜When does a beverage shop need a commercial fully refrigerated milk tea machine?

A:If a shop needs to manage multiple types of liquid ingredients, or wants to integrate refrigeration, ingredient management, and measured dispensing into one system, a commercial fully refrigerated milk tea machine can be considered.

This type of equipment can help manage refrigerated liquid ingredients and provide measured dispensing according to the actual configuration.

However, whether such equipment is necessary should still be determined based on the store type, menu, number of liquid ingredients, and actual workflow, rather than simply adding another piece of equipment.


Q15｜What does "fully refrigerated" mean in a commercial milk tea machine?

A:Fully refrigerated does not simply mean placing liquid ingredients inside a refrigerated cabinet.

During actual use, liquid ingredients may pass through:

Ingredient Storage → Ingredient Delivery → Tubing → Pump → Dispensing Outlet → Beverage

Therefore, when choosing a commercial fully refrigerated system, it is also important to understand the entire process from ingredient storage to dispensing, including whether the tubing, delivery, and dispensing systems are incorporated into the refrigeration and management design.


Q16｜Besides refrigeration, what should I consider when choosing a commercial milk tea machine?

A:In addition to refrigeration, consider:

•How the ingredient tubing is designed
•Whether the tubing is easy to clean
•What type of pump is used
•Whether the dispensing method meets the shop's requirements
•How easy it is to replace ingredients
•How cross-coloring and cross-flavoring between ingredients can be reduced
•Whether the dispensing outlet is suitable for the containers being used
•How much time is required for daily cleaning and maintenance

Because a commercial milk tea machine is used repeatedly every day, long-term cleaning, ingredient replacement, and maintenance requirements should also be included when evaluating the equipment.


Q17｜How should beverage shop equipment be arranged for an efficient workflow?

A:It is recommended to start with "How do people work?" rather than deciding where each machine should be placed first.

A beverage may go through a workflow such as:

Tea → Liquid Ingredients → Beverage Preparation → Cup Sealing → Pickup

First organize the actual workflow, then arrange equipment according to how employees will perform these tasks throughout the day.

A good equipment layout should allow work to naturally move from one step to the next while reducing unnecessary movement.


Q18｜How should equipment be arranged in a small beverage shop?

A:For a small store, it is not enough to consider whether the equipment physically fits.

You should also consider whether there is enough space for operation, ingredient access, cleaning, and maintenance after the equipment is installed.

Placing all equipment too closely together may reduce working space, while placing equipment too far apart may increase unnecessary movement.

The goal is to find the right balance between centralized management and ease of operation according to the actual store layout.


Q19｜How should I compare beverage shop equipment to avoid making the wrong purchase?

A:Do not compare equipment based only on price.

A recommended evaluation sequence is:

Your Requirements → Equipment Capacity → Actual Functions → Operation → Cleaning → Installation Requirements → Maintenance → After-Sales Service → Price

For example, two machines may have similar capacities but differ in functions, construction, operation, materials, or cleaning requirements. Naturally, their prices may also be different.

Before comparing prices, ask:

"What is the actual difference between these two machines?"

Understanding the differences first and then comparing prices is more meaningful than simply looking for the lowest price.


Q20｜What should I do after purchasing the equipment and before officially opening the shop?

A:Before officially opening, it is recommended that the actual operators complete a full test run of the daily workflow.

The workflow can be tested as follows:

Tea Brewing → Tea Management → Ingredient Dispensing → Beverage Preparation → Cup Sealing → Pickup

During the test, confirm:

•Is the operation convenient?
•Do the machines interfere with each other?
•Does every employee understand each step?
•Is cleaning and maintenance convenient?
•Can the workflow still operate smoothly when multiple orders arrive during peak hours?

If problems are discovered during testing, equipment positions or operating procedures can still be adjusted before the shop officially opens.


Q21｜If I plan to open multiple stores in the future, how should I plan the equipment for my first store?

A:If you plan to expand to multiple stores in the future, it is useful to consider from the beginning whether your equipment and workflow can be replicated.

For example:

•Can the tea brewing process be standardized?
•Can equipment layouts follow a similar standard?
•Can employees be trained easily?
•Can ingredient management methods be applied to other stores?
•Can different stores operate under similar preparation conditions?

Equipment itself is not the entire solution for standardization. However, a suitable equipment configuration and standardized workflow can provide an important foundation for establishing operating standards for future stores.