Hey Restaurants: Give Tea a Chance

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Of course your main focus is to serve food and wine, so why would just a few cups of tea a day be important?

A M Roux

pictured: Canton Founder Jennifer Wood with Michel & Albert Roux


The Very Last Taste

Often a cup of tea or coffee and petits fours is the last taste a customer will have at your restaurant, so make it a good one. If hundreds of pounds have been spent on a special dining experience, then ending on a cheap cuppa won’t cut the mustard. The point is alignment, so much thought is put into the locally sourced ingredients, the wine, the freshly baked bread, the hand-churned butter and the hand-forged steak knives; but so often, the tea is an afterthought, finally looked at the week before opening (and in some cases the day before- it’s happened). Customers expect so much more now, they want handmade teas sourced directly from small farms to go with their locally-sourced meat and veg. That’s why internationally renowned chefs such as Michel Roux, Albert Adria, Mark Birchall, Adam Byatt and Jason Atherton (to name a few) have chosen Canton to make the last taste in their restaurants a special one.

Support Alcohol Sales

It might seem like a contradiction, but tea could actually help support your profitable alcohol sales. Kimpton Hotels and Resorts lists tea-infused spirits and syrups as a key cocktail trend for 2020 in their Culinary and Cocktail Trends forecast. We’ve been beating the tea cocktail drum for many years and have recently seen a big increase in the popularity of tea-based cocktails. The bars at China Tang and Sky Garden’s Fenchurch Restaurant have been doing it for a while - putting an exciting twist on cocktails with Canton tea. A tea-infused Old Fashioned or Gin & Tonic is a more playful and imaginative option than the classic. 


Tea Cocktails

 pictured: drinks from the Canton Cold Drinks Guide


Offer Your Alcohol-Free Customers a Thoughtful Alternative

Last year they were an emerging trend, but now cold-brew teas, kombuchas, iced and sparkling teas made in house have picked up much more interest and are set to feature heavily on menus in 2020. Cold or ambient brewed teas make excellent alcohol-free alternatives to wine pairings and sparkling teas done well make appetising aperitifs. In Summer 2018 Canton partnered with The Wolseley to offer an innovative sparkling tea menu, the first of it’s kind to be offered at such a prestigious establishment in London. As well as being a new and exciting option for customers, they also provide excellent margins and cold drinks made in-house are, of course VAT free. 

Attract Sales During Quieter Times

Restaurants that are open all day could explore an imaginative tea menu with wild and rare teas with great stories. Offering these with very simple sweet or savoury food, late morning or mid afternoon could draw in customers. Make sure your staff have the right training and it adds another valuable point of differentiation. 


Contact us now to find out how Canton can help you harness the full potential of tea for your restaurant. 


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