Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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Beverage: Tea for More Than Two – US Food Trends

04 October 2007
Beverage: Tea for More Than Two – US Food Trends

This article first appeared in the 15 September 2007 issue of Restaurants & Institutions (R&I).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website here >>

Chamomile tea spiked with vodka, orange bitters and organic agave nectar stands out on the Bar Drake specialty cocktail list at the Sir Francis Drake Hotel in San Francisco. At Nectar (shown) in Berwyn, Pa., hot tea selections include light-caffeine, caffeine-free and organic varieties such as Green Tea Passion.

Iced tea, the beverage of choice for nearly one-third of diners the last time they ordered a beverage at a restaurant for dinner, according to R&I's research, is taking on new twists as well. A take on traditional afternoon tea from The James Hotel in Chicago offered guests a pitcher of specialty iced teas, such as lime-mint and mango-hibiscus, with a selection of tea-sandwich-style bites. Corporate-services accounts of Gaithersburg, Md.-based Sodexho USA now feature iced teas infused with flavors such as pomegranate, raspberry, lime and mint.

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