Quick tips for improving tea service and maximising income.
Align tea to your food and values
If you have a strong lunchtime trade design your tea menu around this. Cold infusions, sparkling teas and iced teas work well with food and offer a superb alcohol-free alternative.
If you sell speciality coffee consider adding speciality teas. Even coffee drinkers love good tea.
If known provenance, sustainability, high-quality natural ingredients and seasonality are important to you, make sure the teas you serve support these values.
Attract customers during quiet times
Morning tea service or afternoon tea can attract customers at quiet times. They may be a different customer demographic, reaching the wider community: retired people, stay-at-home parents, home-workers and students.
Customers may want to explore different teas and your team would have more time to talk and share their knowledge.
Pick the teas to suit the market. The drive towards health means herbals, delicate Chinese teas taken without milk, caffeine-packed matcha and innovative tea-based cold drinks are all desirable.
Engage with your customers
Seasonal or more premium options will spark curiosity and open conversation.
Offering a premium seasonal breakfast tea (ask us for options) will only cost 4-5p more per serve, but it’s not unreasonable to charge an additional 30p. Make sure staff are well trained so they can answer the question ‘What’s the difference?’ with confidence.
Listing each individual tea rather than ‘speciality tea’ on your menu will give the customer the chance to browse and explore. Ideally adding a short, attractive description- or the three whimsical words that we have written for every tea - may draw people to something new. Honey Orchid Oolong, Silver Needle White tea or a Lemon Verbena herbal infusion have much more menu appeal than 'speciality teas'
Think about loose leaf
You know what works and what is practical for your place. Pyramids are an easy pre-dosed portion which maximises staff time efficiency and means lower investment in teaware. They are quick and easy for a take out service.
However, pyramids do not offer the same kind of theatre or experience as loose leaf, there is a smaller choice of teas and there is the bag material to dispose of- albeit a plant-derived polymer in our case.
Serving loose leaf tea is a great way to maximise profits. It has a perceived higher value from customers but offers a lower cost per serve (with English Breakfast it is almost 50% cheaper). Loose leaf does require a larger initial investment in teaware and requires more staff training on portion control and steeping times. But the benefits are worth considering. Always talk to us about training. We have an open training session in central London every month for our customers. See details here.
Invest in great equipment
With high volume tea sales, investing in the appropriate equipment will pay off. The Marco MIX is a great option. The temperature control function means you can brew all teas at the correct temperature at the touch of a button - particularly essential for green tea. The vacuum insulated tank is 70% more energy-efficiency than other leading boiler brands so will cut energy bills.
We are a partner to Marco. Ask us if you are interested in installing a new water boiler.