Redesigning the Tea Menu? Here’s Something Not to Miss

Thinking of upgrading your restaurant’s tea menu? If yes, you need to know that it includes many more than buying those organic herbs in bulk. Undoubtedly, the huge variety of tea variants have caught the attention of a health-conscious society in entire Australia. This is why it has encouraged more and more food and coffee businesses to adapt to this unique concept of herbal teas for promoting business growth. 

The most common questions that most of the cafe owners have shared have been – Where to begin with buying herbs online in Australia? What varieties are best among all the options? How many tea options should be added to the menu? What variants are mostly loved by the people around? Not to worry, our quick rundown will be a brief answer to all of these questions. So, let’s dig in more. 

Did you know that it usually takes around 2,000 tiny leaves to just make a pound of organic tea? The very best variants are produced at high elevations and are hand-picked by experts to ensure quality.

We can’t deny that more and more restaurateurs use different approaches to redesign their beverages menu, especially when it comes to the organic tea section. From hiring the ideal F&B consultants to choosing the right supplier, there’s a lot more required to keep pace with the game changing landscape of tea variants. 

In simple terms, it is really necessary to understand the local customers’ behaviour, industry trends going on, and operational constraints beforehand, no matter what approach you will practice. Here are a few quick points that will help you throughout; take a look. 

• The majority of the restaurateurs have lately started to invest more in the organic herbs variants like Hibiscus, Oolong, Chamomile, English Breakfast, Black, Earl Grey, Peppermint, Assam, and Lemongrass Ginger. Even the most chic cafes around the different CBDs of Australia focus on bringing on these different unique variants to their customers all year round without compromising on quality. We have to say that cafes now have a lot more than those fancy smoothies, cappuccinos and lattes.
• If you are a fine dining restaurateur who has plans to have a specialised chef who can bring on those organic teas in the best culinary way, there’s nothing wiser than it. To help brew, serve, and bring out the most of those aromatic tea flavours, an expert chef is a perfect investment.
• Another concept that has grabbed the attention of lots of restaurateurs is food pairing. Even luxury hotels and restaurants have also started to adapt to this trend. Well, a very quick illustration would be when people would love to pair their breakfast with some English Breakfast tea or just a cup of hot green tea to detox their bodies after a heavy lunch meal. So, make sure to have all the trending herbal tea categories to not to miss any customer’s request.
• What else is becoming a rage among the cafe owners and restaurateurs in Australia is to include as many as categories of exotic teas in their menu. When a restaurant or a cafe has a unique stock of bulk organic herbs, they will surely serve their customers’ tea requests. With this, they need to pay attention to the strategy to make customers try all the herbal tea variants on the menu. If you have got a creative plan for this, you will certainly see the trendsetting herbal teas as a win-win situation in the long run.

So what’s your take on including the beautiful, aromatic, and refreshing organic leaf varieties on the menu? Let us know in the comments; we’d love to hear from you.