Tea as a Profit Center: Pricing, Menu Design, and Staff Training

Tea can be a highly profitable anchor on a café menu, but sourcing great tea is only the first step - pricing, recipes, and staff training must all work together.

Using a real-world case study of a tea bar that successfully reduced its beverage COGS from 25% to 13%, this session explores the operational decisions behind a thriving tea program. Attendees will work through a beverage economics worksheet to evaluate pricing structures, supplier relationships, and staff education, leaving with a practical roadmap to optimize their own café's tea offerings.

Key Takeaways:

• Calculate beverage COGS percentage and gross profit per drink to understand their impact on overall business profitability.
• Compare menu pricing and add-in structures based on recipe costs, perceived value, and local market positioning.
• Build staff training plans that translate tea origins, flavors, and brewing methods into accessible, everyday customer recommendations.
• Evaluate tea suppliers for quality, consistency, and total cost, factoring in waste and preparation requirements.

This is a free session included with your general admission.