POP O'BOB® Texas Leasing Proposal

01 · A letter from our founders

Dear Texas property partners,

We started POP O'BOB in Hyderabad in 2017 with one simple idea: bubble tea deserved to be taken seriously.

Nine years later, we run cafés and mall kiosks across India, we've set up in the United States and Australia, and Swiggy, one of India's largest food-delivery platforms, named us its Best Bubble Tea Brand in 2024 and again in 2025.

What our guests love is choice without confusion. Our menu offers more than 500 possible combinations, yet every order takes five quick decisions. We call the way we work the boba standard: fresh-brewed tea, a fixed ingredient specification, and the same careful service in every store.

Texas is our next chapter. With our regional partners, we plan to open ten POP O'BOB outlets across the state, mixing compact Kiosks and full Cafés so each site gets the format it suits.

We'd like your help finding those sites. The pages that follow tell you who we are, what we need, and how to recommend a space.

"We have spent nine years perfecting a cup most people finish in five minutes."

The founders of POP O'BOB®

Two POP O'BOB® cups: brown sugar milk tea with mango popping boba and coconut jelly, and taro milk tea topped with ube crumble

02 · At a glance

POP O'BOB in eight numbers.

9Years in businessFounded in Hyderabad in 2017.

2×Swiggy Best Bubble Tea BrandNamed in 2024 and 2025.

500+Drink combinationsFrom 62+ drink formats, toppings, sweetness and two sizes.

10M+Cups servedAcross all our markets.

12+OutletsIn India, the United States and Australia.

4International marketsKansas, Melbourne, the Middle East and Texas.

2Retail formatsA compact Kiosk and a full Café.

10Planned Texas outletsThrough our Texas regional partnership.

03 · Our story

From one café in Hyderabad to four markets.

Evening exterior of the POP O'BOB® café and bake house in Hyderabad, with an illuminated wall sign and totem among palms

When we opened in 2017, bubble tea was still a novelty in Hyderabad. We were among the first to bring premium bubble tea to the city.

From day one, guests built their own drinks. They chose a tea base, added a flavor and picked toppings like popping bubbles and fruit jellies at no extra cost. That idea is still at the heart of every cup we make.

Over nine years we grew from a café menu into a complete system. We added signature milk teas, boba shakes and fruit teas, built our own R&D team, opened mall kiosks, and created a café and bake house that serves cold coffees and quick bites. Our name grew with us, from "Premium Bubble Tea" to POP O'BOB® Specialty Bubble Tea.

2017
We open in Hyderabad
A premium bubble tea café with build-your-own drinks and free toppings.
2017–23
From café to system
Six drink categories, our own R&D team, mall kiosks and a café and bake house.
2024
Swiggy's Best Bubble Tea Brand · United States
Our first Swiggy recognition. We set up in Kansas.
2025
Recognized again · Australia
A second year as Swiggy's best. We set up in Melbourne.
2025–26
Regional partnerships
Signed for the Middle East, and for a ten-outlet program in Texas.
Next
Our first Texas stores
Finding the right sites with you.

04 · What we stand for

Endless choice. One standard.

For people who like their drink their own way, we make hundreds of combinations simple to order and the same every time.

That's our promise. Fresh-brewed tea, a fixed ingredient specification and a steady service rhythm, in Hyderabad, Melbourne or Houston.

Flavor and discovery

Signatures like Brown Sugar, Taro and Pistachio Kunafa next to the classics, plus new drinks every season.

Your choice

Sweetness, toppings, texture and size are the guest's call, and each choice takes seconds.

Consistency

One recipe book, written standards. A Brown Sugar milk tea tastes the same wherever you buy it.

Fun to carry

A drink to share, photograph and take along on a shopping trip, a study session or a walk between meetings.

Every flavor starts here

Brown sugar

Taro

Matcha

Strawberry

Mango

05 · 500+ combinations

Hundreds of ways to make it yours. One simple way to order.

500 options sound like a long queue. In practice, every order is five quick decisions, and first-timers can stop at step one by picking a signature drink. Try it.

1

Choose a drink family

2

Pick a flavor

3

Set the sweetness

4

Add a topping · one is included

5

Choose a size

A sample of our menu. Our Texas menu and topping list will be finalized before launch.

Our toppings

Tapioca pearls in brown sugar syrup — Tapioca pearls

Brown sugar jelly cubes — Brown sugar jelly

Variety invites discovery

There's always something new to try, and a reason to come back.

Structure keeps it fast

Five fixed steps and clear signature picks keep the line moving.

Everyone finds a drink

Less sweet, dairy-free, fruity or tea-forward: one counter serves every taste.

06 · Our menu

Six drink categories at the Kiosk. The full menu at the Café.

Pistachio Kunafa milk tea — Pistachio Kunafa

Caramel Popcorn milk tea — Caramel Popcorn

Peach iced tea with popping boba — Peach Iced Tea

Every time of day

Coffee in the morning, milk tea at lunch, a lemonade in the afternoon, a shake as an evening treat.

Every preference

Dairy and vegan, fruit and tea, caffeinated and light, sweet and less sweet.

Something to go with it

At our Cafés, desserts and light bites sit right next to the drink.

07 · How we create

One recipe book, tuned for every market.

Every POP O'BOB recipe comes from our own R&D team. They develop new drinks, test them, and adapt them to local tastes, with fresh launches on a seasonal calendar.

For Texas, we'll keep everything that makes POP O'BOB recognizable and tune the details that matter locally: sweetness, flavor line-up and toppings.

Whisked matcha poured into milk and swirled smooth, in six frames

Mango cubes, pulp and milk blended into a smooth swirl, in six frames

Taro purée dropped into milk and swirled into a lilac blend, in six frames

Stays the same everywhere

Our recipes and preparation standards
Fresh-brewed tea and our ingredient specification
The five-step order and two cup sizes
Our look: the boba grid, cream and black, warm wood

Tuned for Texas

Default sweetness levels, set through local tastings
A launch line-up led by familiar favorites, with our Indian-inspired signatures rotating through
Plant-based milk options where equipment and supply allow
US-sourced ingredients that meet the same specification
Clear allergen and dietary information at the counter
A seasonal calendar built around Texas summers and holidays

08 · The experience

Made to be seen across a concourse, and remembered after the last pearl.

A spoon of glossy brown sugar pearls over cheese foam

A chilled POP O'BOB® cup with tiger stripes, topped with popping boba

A guest holding a strawberry milk tea beside a vase of flowers

The cup

Clear cups show off every layer: tiger stripes, cheese foam, colorful toppings. Sealed lids make it easy to carry.

The menu

Grouped by drink family, with signatures called out, so guests read five choices instead of 500.

The team

Our staff walk first-timers through sweetness and toppings, then hand off at a separate pickup point.

The store

The yellow-and-black boba grid reads from a distance, in a 150 sq ft kiosk or a 1,000 sq ft café.

09 · Around the world

Growing beyond India, one market at a time.

We grow with regional partners who know their markets, carrying one recipe book and one identity wherever we go.

2017 · Home

Hyderabad, India

Cafés and mall kiosks. Where it all began.

2024

Kansas, USA

Our entry into the United States.

2025

Melbourne, Australia

Our first market in the Asia-Pacific region.

Partnership signed

Middle East

Regional partnership in place. We'll share opening dates as sites are confirmed.

Partnership signed

Texas, USA

A ten-outlet program led by our Dallas–Fort Worth partners. Sites are what we're looking for now.

10 · Why the US, and why Texas

A big, growing category, and the fastest-growing metros in America.

$2.6B

Annual revenue of US bubble tea shops, after five years of roughly 9% yearly growth (IBISWorld).

47%

Share of American adults who drank a specialty coffee drink in the past day (National Coffee Association, 2026). Specialty drinks are a daily habit.

81%

Share of Gen Z and Gen Alpha who prefer fruity, juicy flavors (KDP, 2026). Our fruit teas and popping boba fit that taste.

340K+

New residents in Texas's four largest metros in one year, July 2024 to July 2025 (US Census Bureau).

Metro populations on July 1, 2025, and growth since July 2024 (US Census Bureau). Houston and Dallas–Fort Worth added more people than any other US metros.

Start here

Dallas–Fort Worth

8.5M people. Home to our Texas partners. UNT, UT Arlington and UT Dallas bring over 115,000 students.

Then

Houston

7.9M people and the most new residents in the US last year. University of Houston: about 49,000 students.

Then

Austin

The fastest growth rate of the four. UT Austin (about 55,000) and Texas State nearby.

Then

San Antonio

2.8M people, steady growth, UTSA's 38,000 students, and a busy visitor economy.

Why Texas works for bubble tea

Long, hot seasons. Austin's late-summer highs average 99°F, and a cold, sealed drink to go fits much of the year.
Young, diverse populations and some of the largest campuses in the country.
Healthy retail. Vacancy across all four metros is below its 20-year average, so good space goes to tenants with a clear plan.
Room for multiple sites in each metro, which suits a ten-outlet program.

What we've planned for

Competition. National bubble tea chains are expanding here too. We lead with signatures nobody else makes, and we avoid sitting next door to another bubble tea shop.
Rent. Two formats let us match the footprint to each site's economics.
Staffing. Written recipes and a focused launch menu shorten training.
Supply and compliance. We qualify US suppliers before opening and work with licensed local designers from day one.

11 · Two formats, one brand

The same cup, in a footprint that fits your site.

Both formats share our identity, recipes and service standards. One fits a mall corridor; the other fills an inline unit.

POP O'BOB® mall kiosk concept with illuminated fascia, menu screens, topping display and pickup counter

Format A

POP O'BOB® Specialty Bubble Tea Kiosk

A compact, eye-catching beverage stop for mall corridors, food courts and campus concourses. Focused menu, fast handover, no seating.

100–300 sq ft9–28 m²Grab and go

Kiosk details →

POP O'BOB® café and bake house exterior in Hyderabad at dusk

Format B

POP O'BOB® Specialty Bubble Tea Café

A full POP O'BOB destination: every drink, coffee, desserts and light bites, with seating to meet, study and stay.

500–1,500 sq ft46–139 m²Sit down or take away

Café details →

12 · Format A · The Kiosk

The Kiosk: what we need.

A 100–300 sq ft beverage stop with a clear view from every approach, a short queue and a fast handover.

Size	Sq ft	m²	Best for
Compact	100–200	9–19	Island or wall kiosk, core menu
Larger	200–300	19–28	Extra storage, queue space, wider menu

POP O'BOB® mall kiosk concept — Our mall kiosk concept. Each Texas kiosk is designed to the center's own criteria.

Where it works best

Main corridors and junctions where two walking routes meet
Food courts and dining clusters without another bubble tea shop
Near cinemas and entertainment, for evening and weekend peaks
Campus concourses and student unions
Transit-linked and mixed-use ground floors

We don't always want the busiest spot. A slightly quieter junction with a clear sightline and a nearby water connection often works better than a crowded center court.

What we'll serve

At launch	Added later
Signature milk teas: Brown Sugar, Taro, Matcha	Boba shakes
Classic milk teas: Thai, Hong Kong	Virgin mojitos
Fruit iced teas with popping boba	Korean milk drinks
Lemonades	Seasonal specials
Sweetness choice, core toppings, two sizes

We start with drinks that share ingredients and equipment, so the choice stays wide and preparation stays fast.

An example 150 sq ft island layout. Order and pickup sit on different sides so the queue and the handover never cross, and our logo reads from both directions.

What the Kiosk needs from the space

Power

A dedicated panel. Our planning basis is about 16–23 kW connected load: 100–125 A at 208Y/120 V, 3-phase.

Water & drainage

A cold potable water line (½–¾ in.) with filtration, a handwash sink, and an indirect drain for the ice machine and sinks.

Air & servicing

Allowance for equipment heat, a network connection, delivery windows and a waste route.

See the full Kiosk technical checklist

System	What we plan for	What we'll confirm with you
Electrical
Service	Dedicated panel; ~16–23 kW connected; 100–125 A, 208Y/120 V, 3-phase, 60 Hz	Available voltage, phase and permitted load at the position
Circuits	Dedicated circuits for tapioca cooker, water heater, ice machine, fridges and freezer, cup sealer	Circuit list from our equipment schedule
Low voltage	POS, network or Wi-Fi, digital menu screens, lighting and signage	Network access and signage power rules
Safety	GFCI protection where required; accessible panel and emergency shut-off	Local electrical code
Water and plumbing
Supply	Cold potable water with filtration	Stub location and pressure
Sinks	Handwash sink; warewashing as the health authority requires	Whether shared back-of-house space is available
Drainage	Indirect waste or floor sink with air gap; condensate drainage. A grease interceptor isn't normally needed for a drinks menu.	Drain route and local authority view
Protection	Backflow prevention, shut-off valves, leak detection	Your standards
Air, storage and operations
HVAC	Allowance for heat from refrigeration and cooking	Whether local exhaust is needed for the cooker
Storage	Under-counter fridges and freezer; dry storage for tea, toppings and cups	Any off-kiosk storage
Servicing	Delivery windows, waste and recycling route, pest-control access	Service corridors and hours
Design and construction
Approvals	Design envelope, height, signage, floor loading, fire safety, accessibility	Your tenant criteria manual
Build	Installation rules, working hours, insurance, permits	Your construction guidelines

We can work with a kiosk connected to your water, drain and power stubs (our preference), a self-contained kiosk where the health authority allows it, or a kiosk supported by shared back-of-house space.

These are our planning figures. For each site, we confirm final sizes, loads and connections with your technical team and licensed local engineers.

13 · Format B · The Café

The Café: what we need.

A 500–1,500 sq ft inline unit with seating and our full menu: a place to meet, study and stay.

Size	Sq ft	m²	Best for
Compact	500–1,000	46–93	Full drinks, some seating, light bites
Larger	1,000–1,500	93–139	More seating, storage and food

The counter at our Hyderabad café.

Where it works best

Inline mall units and entrances: visible, and an easy stop between stores
Dining and entertainment districts: evenings and weekends
Next to campus: study sessions and group visits
Lifestyle centers and mixed-use streets: residents and office workers
Dense residential neighborhoods: a treat within walking distance
Employment districts: morning coffee and the afternoon break

What we'll serve

Core

The full Kiosk menu plus coffee and cold coffee.

Extended

Shakes, mojitos, Korean milk, exotic green teas, hot chocolate, desserts, puff pizza and sandwiches.

New for Texas

Local seasonal flavors, local bakery partners and more plant-based choices.

An example 1,000 sq ft layout: 1 arrive · 2 browse the menu · 3 order and pay · 4 we prepare · 5 pick up · 6 sit down · 7 leave. We plan the counter first, then fit the seating around it.

What the Café needs from the space

Power

A dedicated 208Y/120 V 3-phase service, sized from our equipment list.

Plumbing

Water with filtration, handwash and prep sinks, warewashing, floor sinks and drains.

Air

Tenant HVAC for guests and equipment; exhaust only if our final food menu needs it.

Access

A service door or loading route, waste storage, and restrooms if the premises require them.

See the full Café technical checklist

System	What we plan for	What we'll confirm with you
Electrical
Service	Dedicated 208Y/120 V 3-phase service, larger than the Kiosk to cover espresso, dishwashing, HVAC and any ovens	Available capacity; load estimate from our equipment schedule
Circuits	Refrigeration, freezers, ice, water heating, tapioca cooker, espresso, POS and network, lighting, signage, HVAC, dishwasher	Panel schedule
Plumbing and drainage
Supply	Potable water with filtration; hot water at required temperatures	Meter, pressure, heater sizing
Fixtures	Handwash sinks, prep sink, three-compartment sink or approved warewashing, mop sink, dishwasher if needed	Health department plan review
Drainage	Floor drains or floor sinks, indirect waste, ice-machine and condensate drains, backflow prevention	Existing drain lines and slab
Grease	A grease interceptor only if our menu or the local authority requires it	Any existing interceptor
Air and fire safety
HVAC	Supply and return for guests and equipment; make-up air where needed; condensation control	Your HVAC capacity and after-hours operation
Exhaust	Only for cooking or heat-producing equipment that needs it	Final equipment list; roof or shaft access
Fire & life safety	Sprinkler and alarm coordination, occupancy and exits, clearances, approved finishes	Fire marshal review
Food safety and operations
Back of house	Cleanable surfaces, cold storage, allergen handling, waste and pest control, receiving, staff area, accessible design	Health department and building official

How the delivery condition changes things

Cold shell

The most work for us: utilities, HVAC, ceilings and finishes. A longer build.

Warm shell

Base HVAC, power and plumbing stubs in place. Faster, with fewer surprises.

Second-generation food space

Existing sinks, drains and possibly a grease interceptor. Often the quickest route.

Fully fitted unit

We reuse what fits our workflow and rebrand the rest.

We review every unit before committing, and we'll tell you early if a space doesn't suit us.

14 · Kiosk or Café?

Neither format is better. Each one suits different sites.

Kiosk

Café

Footprint

100–300 sq ft

500–1,500 sq ft

Best location

Corridors, junctions, food courts, campus concourses

Inline units, entrances, lifestyle streets, campus edges

Menu

Focused drinks menu

Full drinks, coffee, desserts, light bites

Seating

None

Yes, scaled to the unit

Utilities

Dedicated panel, water line, indirect drain

Full service, fixtures, floor drains, tenant HVAC

Guest visit

A few minutes

Longer stays

Visibility

360° in the concourse

Storefront plus the full interior

Approvals

Mall design review and health plan review

Building, health, fire and accessibility review

Which format for which space?

Your space	Kiosk	Café
Corridor or junction, 100–300 sq ft, water and drain nearby	Great fit	Not applicable
Food court with shared back of house	Great fit	Unlikely
Inline unit, 600–1,200 sq ft, previously food service	Too large	Great fit
Street retail near campus, with a patio	Possible	Great fit
Entertainment zone with evening peaks	Great fit	Possible
Office or residential ground floor, 300–600 sq ft	Possible	Let's review it

Permits and approvals in Texas

Requirements differ from city to city, so we confirm the current authority, code editions and local amendments for every site.

Where	Food permits and plan review	Building permits
Statewide	Texas Food Establishment Rules (25 TAC Ch. 228), administered by the Texas Department of State Health Services where no local health authority applies; certified food manager and food handler training	Texas Accessibility Standards (TDLR)
Dallas	City of Dallas consumer health program	City of Dallas Development Services
Fort Worth	City of Fort Worth consumer health program	City of Fort Worth Development Services
Houston	Houston Health Department	Houston Permitting Center
Austin	Austin Public Health	City of Austin Development Services
San Antonio	San Antonio Metropolitan Health District	City of San Antonio Development Services
Suburbs	Many cities (e.g. Plano, Frisco, Sugar Land, Round Rock) run their own programs or use the county	Each city's building department

15 · The sites we're looking for

The right foot traffic, not just the most.

We look for people whose routines include a drink break, a clear sightline to the store, and a space we can run well every day.

Malls

High-footfall shopping centers

Kiosk in corridors and food courts; Café at entrances. We look for sightlines from two directions, nearby dining and cinema, and no bubble tea next door.

Campus

University communities

Café on campus-edge streets; Kiosk in student unions. Busy between classes, in the evenings and on weekends. We plan around summer break.

Neighborhoods

Dense residential areas

Café with street frontage, parking and pickup space. Evening and weekend treats, plus delivery.

Work

Office and mixed-use districts

Kiosk in lobbies; Café at street level. Morning coffee, lunch and the afternoon break.

How we score a site

We rate each criterion from 1 to 5 and weight it. Sites scoring 70 or more out of 100 move on to a technical review.

Property types we're interested in

Property	Format	Why we fit
Regional & super-regional malls	Kiosk, Café	A specialty drink stop that's different from the food court
Lifestyle & community centers	Café	A place to meet, with seating
University retail	Kiosk, Café	Customization and price points that suit students
Mixed-use developments	Café, Kiosk	Serves residents and workers all day
Residential retail	Café	A neighborhood treat within walking distance
Office districts	Kiosk, Café	Coffee in the morning, cold drinks in the afternoon
Entertainment destinations	Kiosk	Fast service for before- and after-event peaks

16 · Our Texas plan

Ten outlets, opened one well-chosen site at a time.

With our Dallas–Fort Worth regional partners, we plan to open ten POP O'BOB outlets across Texas, starting in DFW, then Houston, Austin and San Antonio. Each site gets the format it suits, and every opening teaches us something for the next.

Step 1
You recommend a site
We screen it against our scorecard and reply with a first view.
Step 2
We choose the format
Kiosk or Café, matched to the space and your tenant mix.
Step 3
Technical review
Utilities, delivery condition, health and building requirements.
Step 4
Lease discussions
Directly with you.
Step 5
Design approval
Your design review and the health department's plan review.
Step 6
Permits and build
Licensed local designers and contractors.
Step 7
Opening
Hiring, training, supply and a launch planned with your marketing team.
Step 8
Review and repeat
What we learn goes into the next opening.

Why partner with us

Something new for your tenant mix

Indian-born signatures next to classic bubble tea.

One counter, many guests

Five-step customization means almost everyone finds a drink.

A format for every space

A 100–300 sq ft Kiosk for corridors, or a 500–1,500 sq ft Café for inline units.

All-day relevance

Shopping, leisure, study and work breaks, morning to evening.

Nine years of experience

Our recipes, systems and service have been tested in a competitive market.

Here for the long term

A ten-outlet Texas program, seasonal launches and joint marketing.

17 · Let's talk

Help us find our Texas addresses.

POP O'BOB® Specialty Bubble Tea is building its next chapter in the United States. We invite Texas retail partners to help us find the locations where our brand, our drinks and our two formats fit best.

For a Kiosk

High-visibility mall positions
Main pedestrian corridors
Food courts with room for a specialty drink
Entertainment areas
University retail
Mixed-use ground floors

For a Café

Prominent inline units
Shopping center destinations
Spaces next to campus
Dense residential retail
Office and mixed-use districts
Units with good utilities and service access

What to send us

Property name, address and a location plan
Available area, floor plan and the proposed position
Footfall and catchment data, if you have it
Permitted use and any exclusives
Rent and occupancy costs, if you're ready to share them
Lease term, delivery condition and handover date
Utility specs and any existing food-service infrastructure
Signage and design criteria

Who to contact

Texas leasing · regional partnersPhani Sakhamuri+1 (862) 754-9128Sanjar Hussain+1 (917) 208-0914dfw@popobob.com

Brand headquarters · IndiaShiva Abhinav Amaraneni, Co-Foundershiva.amaraneni@popobob.com

We reply to every complete submission with our first view on fit.

Brown sugar and taro milk teas from POP O'BOB®

Thank you for reading. We look forward to finding the right spaces with you.

The founders of POP O'BOB®

POP O'BOB® Specialty Bubble Tea

Dear Texas property partners,

POP O'BOB in eight numbers.

From one café in Hyderabad to four markets.

We open in Hyderabad

From café to system

Swiggy's Best Bubble Tea Brand · United States

Recognized again · Australia

Regional partnerships

Our first Texas stores

Endless choice. One standard.

Flavor and discovery

Your choice

Consistency

Fun to carry

Hundreds of ways to make it yours. One simple way to order.

Choose a drink family

Pick a flavor

Set the sweetness

Add a topping · one is included

Choose a size

Our toppings

Variety invites discovery

Structure keeps it fast

Everyone finds a drink

Six drink categories at the Kiosk. The full menu at the Café.

Every time of day

Every preference

Something to go with it

One recipe book, tuned for every market.

Made to be seen across a concourse, and remembered after the last pearl.

The cup

The menu

The team

The store

Growing beyond India, one market at a time.

Hyderabad, India

Kansas, USA

Melbourne, Australia

Middle East

Texas, USA

A big, growing category, and the fastest-growing metros in America.

Dallas–Fort Worth

Houston

Austin

San Antonio

Why Texas works for bubble tea

What we've planned for

The same cup, in a footprint that fits your site.

POP O'BOB® Specialty Bubble Tea Kiosk

POP O'BOB® Specialty Bubble Tea Café

The Kiosk: what we need.

Where it works best

What we'll serve

What the Kiosk needs from the space

The Café: what we need.

Where it works best

What we'll serve

What the Café needs from the space

How the delivery condition changes things

Cold shell

Warm shell

Second-generation food space

Fully fitted unit

Neither format is better. Each one suits different sites.

Which format for which space?

The right foot traffic, not just the most.

High-footfall shopping centers

University communities

Dense residential areas

Office and mixed-use districts

How we score a site

Property types we're interested in

Ten outlets, opened one well-chosen site at a time.

You recommend a site

We choose the format

Technical review

Lease discussions

Design approval

Permits and build