Oswego Tea
Just one cup…

In foodservice operations, tea service typically involves some version of the traditional tea setup with a choice of blends, both caffeinated and decaf. But “traditional” doesn’t have to imply the formality of high tea; nor does it require an elaborate undertaking.

“We saw the [increased] interest in tea as an exceptional opportunity to service our guests and increase profits,” says Cary Spence, general manager of Poets Inc., an English-pub-style restaurant in Jackson, Miss.

teatimingIced tea is the big seller at Poets Inc.–the average lunch customer downs three glasses at a sitting. A couple years ago, though, as cooler fall weather arrived, Spence noted increased calls for hot tea. In 1995, the restaurant added a line of hot tea blends, each served