INDIAN HERITAGE MONTH
Brewing Boldness: How ThirsTea’s Founders Are Shaking Up the Boba Scene by Kapil Manocha, Consultant, The Franchise Consulting Company
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hen ThirsTea opened its doors in 2019 in Temecula, California, it had more on its menu than bubble tea—it had vision. Co-founders Sonny Paul and Keerthy Sunder, fueled by a shared love for premium beverages, launched a bold brand rooted in creativity, quality, and community. Since then, their brand has bubbled into a refreshing force in the fast-casual beverage world. “ThirsTea was born from a profound love for bubble tea and a dream to share that passion with the world,” Sonny reflects, underscoring how the venture combines personal zeal with entrepreneurial
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intent. From classic milk teas and bubble teas to slushies, inventive milkshakes, rolled ice cream, frappes, smoothies, and acai bowls, ThirsTea’s vibrant menu is a testament to their commitment to flavor and fun—an approach that quickly won hearts in Temecula and caught the eye of investors and tea aficionados alike. By 2023, Sonny and Keerthy were ready to scale their vision, launching a national franchising initiative in response to growing demand. With two company-owned locations in Southern California as launchpads, the brand began offering franchises across the U.S. The timing couldn’t be better—bubble tea
AUGUST 2025 | WWW.FRANCHISEJOURNAL.COM
industry revenues are projected to reach $2.46 billion this year, and ThirsTea is poised to ride the wave. What gives the franchise its competitive edge isn’t just its flavorful lineup—but its franchise model. Sonny highlights the benefits: “Franchising ThirsTea is a strategic move that offers accelerated growth, risk diversification, and increased brand visibility”. Their streamlined operations, USbased supply distributor, and low overhead model make it an attractive option for new business owners . Behind every tempting menu item lies the duo’s keen eye for identifying product gaps in the market, combined with decades of industry experience. Sonny holds an MBA degree and has spent 18 years in the food and beverage sector, working with major corporations like Pepsi and Coca-Cola. Sonny and Keerthy have developed strong instincts for quality sourcing—like freshly brewed teas and organic milk options—as well as a fierce passion for innovation. Flavors rotate seasonally, and franchisees can customize local