Plant 2025, Building A, Basda Building, 28 Nantong road, Baolong Street, Longgang District, Shenzhen, China.
Case Study: How Keasid's Milk Tea Equipment Helps Entrepreneurs Build Popular Beverage Shops
2025-08-13
Client Dilemma: Operational Pain Points Holding Back Growth
Mr. Li opened his "Sweet Brew" milk tea shop in a busy commercial district in 2024, aiming to combine milk tea with homemade cakes to attract a broader customer base. However, within the first month, he faced three critical challenges:
- Chaotic Workflow & Slow Service: The original straight bar counter forced staff to move back and forth between sinks, ingredient storage, and blending areas. During peak hours (12:00-14:00 and 18:00-20:00), customers waited an average of 15 minutes for orders, leading to 15% of walkaways.
- Poor Display & Freshness Issues: The generic glass cabinet for cakes failed to maintain stable temperature (fluctuating between 8-12°C), causing cream cakes to melt slightly by afternoon. Its plain design also failed to highlight the cakes’ visual appeal, resulting in low add-on sales.
- Inconsistent Product Quality: The low-power blender struggled to crush ice evenly, leading to grainy textures in iced drinks. Meanwhile, the small-capacity ice maker often ran out of ice by 3 PM, forcing staff to use pre-frozen ice that diluted drinks.
Keasid’s Equipment Solutions: Targeted Fixes for Core Pain Points
After assessing Mr. Li’s shop layout and operational data, Keasid proposed a tailored equipment upgrade plan, focusing on improving workflow efficiency, enhancing product presentation, and ensuring consistent quality.
1. Customized Milk Tea Bar Counter: Redesigning Workflow for 30% Faster Service
The core of the solution was a U-shaped customized bar counter, engineered to optimize staff movement and reduce unnecessary steps:
- Zone Segmentation: The counter was divided into three functional zones—preparation (for ingredients like syrups and toppings), blending (with built-in blender station), and serving (adjacent to the cashier). This "linear workflow" cut staff movement distance by 40%.
- Ergonomic Design: The counter height was set at 90cm (standard for Asian operators), with a 15cm-deep recessed area for ingredient containers to prevent spills. A built-in ice trough (connected to the ice maker) eliminated the need to carry ice buckets, saving 2 minutes per order.
- Material Durability: Made of food-grade 304 stainless steel, the counter is corrosion-resistant and easy to clean, with rounded edges to avoid scratches—critical for maintaining hygiene during busy hours.
2. Cake Display Cabinet: Preserving Freshness & Boosting Impulse Buys
To solve the cake freshness and display issues, Keasid installed a dual-temperature zone display cabinet:
- Precision Temperature Control: Equipped with a dual-compressor system, the cabinet maintains a stable 4-6°C in the main compartment (for cream cakes) and 10-12°C in the lower zone (for fruit tarts). This reduced cake spoilage by 90% and extended shelf life from 8 hours to 24 hours.
- Visual Appeal Enhancement: The cabinet features LED strip lighting (warm white, 3000K) that highlights cake colors without causing discoloration. Its glass door uses anti-fog technology, ensuring customers can clearly see the products even in humid environments. Within a week of installation, cake add-on sales increased by 25%.
3. High-Power Blender: Ensuring Smooth Texture & Consistency
Keasid’s commercial-grade blender replaced the old model, addressing texture issues:
- Power & Efficiency: With a 1500W motor and 6-blade stainless steel rotor, it crushes ice into fine snow in 10 seconds and blends ingredients evenly, eliminating grainy textures. This reduced drink rejections due to poor texture from 8% to less than 1%.
- Safety & Durability: The blender has an auto-shutoff function when overloaded and a non-slip base to prevent accidents during busy shifts. Its detachable container is dishwasher-safe, saving 15 minutes of cleaning time daily.
4. High-Capacity Ice Maker: Uninterrupted Supply for Peak Hours
A 50kg/day capacity ice maker was installed to solve ice shortages:
- Continuous Production: The machine produces 12kg of ice per hour and stores up to 20kg, ensuring a steady supply even during peak hours. Its quick-freeze technology creates clear, hard ice that melts 30% slower, preserving drink flavor.
- Space-Saving Design: The under-counter model (60cm×50cm×80cm) fits perfectly under the customized bar counter, utilizing unused space without taking up floor area.
Results: Revenue Growth & Operational Excellence
Three months after upgrading to Keasid’s equipment, "Sweet Brew" saw remarkable improvements:
- Service Speed: Average order waiting time decreased from 15 minutes to 6 minutes, reducing walkaways to less than 3%.
- Sales Performance: Monthly revenue increased by 40%, with cake add-on sales contributing 18% of total revenue (up from 8% initially).
- Customer Satisfaction: Online reviews mentioning "smooth drinks," "fresh cakes," and "fast service" increased by 55%, boosting the shop’s rating from 3.5 to 4.8 on local food platforms.
- Operational Efficiency: Staff labor costs per order decreased by 20% due to optimized workflow, while equipment maintenance costs remained low (thanks to Keasid’s 2-year warranty).
Why Keasid Makes the Difference?
Keasid’s equipment solutions stand out not just for their quality, but for their focus on real-world operational needs. By combining customized design (tailored to the shop’s layout and brand style) with functional excellence (durability, efficiency, and safety), Keasid transforms equipment from mere tools into growth drivers for milk tea businesses.
For entrepreneurs like Mr. Li, investing in Keasid’s milk tea shop equipment isn’t just about upgrading hardware—it’s about building a more efficient, profitable, and customer-centric operation that can thrive in a competitive market.
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