Bubble tea isn't a fad anymore. It's a permanent fixture on drink menus from Los Angeles to London, and new shops keep opening because the margins on a well-run boba counter are still some of the best in food service. But "still profitable" and "easy to get right" are two different things. Most people who fail at this don't fail because bubble tea stopped selling — they fail because they skipped a step, picked the wrong supplier, or underestimated what it actually costs to op