I CAN GIVE YOU A COUPLE OF TIPS
design the process in such a way that nobody can cross each other. make a logical flow plan for each step of the making process in such a way that staff can’t bump into each other or has to wait for each other.
simplify recipes and make them as similar as possible so they are easy to remember set absolute limits on the number of different drinks that you sell, choice is good, but too much choice is not. it would also make sense to focus on mainly preferably 1 tea type as a base e.g. jasmin green tea but this very much depends on the customers you would like to attract. if you do plan to offer many different types of tea, try to find a solution to keep the flow of all the different tea types stable so you don’t get hiccups in production when 1 tea flavor runs out. a teapresso machine could be a solution, but i personally don’t like the machine as it absolutely destroys your efficiency if you have an on the go business in europe.
the cashier is the most important link in the process as he is the first step to the entire process. the quicker and smarter he can sell to customers to more sales you generate. a great cashier can make a sale in under 30 seconds while also selling upgrade to larger size cups. upsells can make a significant difference.
most importantly, don’t go for the cheapest supplier of your ingredients. choose the most reliable supplier. missed opportunity is by far your largest expense !