Why do so many restaurants, even fine dining restaurants, have such a limited selection of tea? This doesn't make economic sense to me.
Some people don't drink coffee but would drink tea.
The margin on serving a cup of tea must be fantastic: usually $3 for the cost of a teabag and washing the tea cup.
But many restaurants will just have, say, black tea. No chamomille, no peppermint, no lemon. No Earl Grey.
It would seem relatively trivial to add some theatre by bringing out a wooden box with a wide selection of fine teas. Wouldn't take up much space.
Some people don't drink coffee but would drink tea.
The margin on serving a cup of tea must be fantastic: usually $3 for the cost of a teabag and washing the tea cup.
But many restaurants will just have, say, black tea. No chamomille, no peppermint, no lemon. No Earl Grey.
It would seem relatively trivial to add some theatre by bringing out a wooden box with a wide selection of fine teas. Wouldn't take up much space.
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