In foodservice operations, tea service typically involves some version of the traditional tea setup with a choice of blends, both caffeinated and decaf. 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 in an elegant silver urn, which allows the guest to determine steeping time. Our tea sales are picking up, largely because we describe them on the menu and that gets guests interested. Chamomile as companion.
Tea is also an offering at many of the coffeehouses opening around the country.
N.Y. As a compromise, Grill Room patrons are served boiled water in sleek glass carafes, accompanied by a selection of six tea bags presented in a silver mesh basket. The guest has a choice of three or four blends of tea. In some markets, managers add flavored teas according to customer request and regional preferences. Commer also believes the overall interest in highly flavored beverages will drive sales of flavored hot teas as well. Worth the effort.