A close look at what's actually on the menu today — sourcing, pricing, and how it performs at the counter.
Before changing anything, it helps to know exactly where the tea program stands. This starts with a working session on the current menu: what’s stocked, what it costs, how it’s priced, and how often it actually sells.
The result is a short written report — what’s working, what’s quietly losing money, and where the easiest wins are.