Planning a Workplace Chai Station: Setup and Restocking Guide

A workplace chai station works best when setup, cleaning and restocking have clear owners. Before choosing equipment, write down who will use it and how service will fit into the working day.

Where should the station go?

Choose a suitable, accessible counter with the space and electrical supply required by the exact machine. Allow room for refilling, cleaning and safe handling of hot drinks. Confirm installation requirements before ordering.

Which drinks should you start with?

Ask your team about its preferences. Begin with a manageable menu and check ingredient and allergen information for every blend. Keep that information available to users.

How much premix should you keep?

Track actual daily servings and powder usage. Use that record, supplier lead times and a sensible reserve to decide when to reorder. Follow pack storage instructions and rotate stock by expiry date.

Who maintains the station?

Assign staff to check water, supplies and cleanliness. Keep the machine manual and service contact details nearby, and record recurring issues.

What should you confirm with your supplier?

Ask about delivery charges, setup availability, training and warranty terms for the selected model. Request a demo with your location, preferred drinks and estimated cups per day.