OLOSO SolutionAdd a profitable
Add a profitable
beverage line to your restaurant
Equipment, ingredients, and operations in one program — launch tea service with low friction and long-term growth.
Why OLOSO
A Beverage Program Built for Restaurant Success
More than a machine, OLOSO combines automated equipment, premium ingredients, training, and ongoing support to help restaurants grow beverage revenue with less labor and greater consistency.
Revenue Growth
- Add high-margin drinks to existing food orders
- Monthly equipment fee covered at 3–4 cups/day.
- Start with a focused menu built around strong margins
Labor Efficiency
- No dedicated barista required
- Minimal training for existing staff
- Prepare drinks quickly with a tap or scan
Consistent Quality
- Smart calibration for consistent taste
- Automated dispensing reduces measuring and mixing errors
- One-touch cleaning simplifies daily upkeep
Ongoing Support
- Menu selection and pricing guidance
- Installation, staff training, and technical support
- Sales insights, marketing support, and seasonal menu updates
Model VC
Model VC — compact footprint, fast tea line launch
One device, quick rollout — ideal for restaurants, markets, salons, and pilot programs.
- Versatile: Fits diverse formats from dining to retail.
- Low barrier: Start tea service without major build-out.
- Flexible install: 530 × 600mm counter design.
Model I3.0
Model I3.0 — pro machine for peak hours
Built for bubble tea shops and high-volume venues with complex menus.
- Pro grade: For dedicated tea counters and rush periods.
- Fast & steady: Stable pacing when demand spikes.
- Expandable: 18 channels standard, up to 64.
BIB System
Premium BIB supply chain — every cup, every time
- Bag-in-Box: Standardized from ingredient to cup.
- Like a soda fountain: Factory-prepared bases; stores just pour.
- Lower cost: Ambient storage and direct procurement.
Operation Support
From Menu Planning to Repeat Sales
OLOSO stays involved at every stage—with menu strategy, setup, training, launch support, sales insights, and ongoing optimization.
Plan
- Build a focused beverage menu
- Set pricing and target margins
- Design the service workflow
- Prepare menus and product visuals
Launch
- Install and configure the machine
- Set and test recipes
- Train your team
- Support launch promotions
Grow
- Review beverage sales
- Optimize pricing and menu mix
- Introduce seasonal drinks
- Encourage repeat purchases
Store Flow
Three steps to a smoother service rhythm
01
Guest orders
Kiosk or POS handles selection and payment — less front-desk friction.
02
Order sync
Orders flow to the machine so pours match tickets.
03
Scan & pour
Guests place a cup, scan, and pick up — ideal for high frequency.