Tea Association
Food Service Brewing
To the Members of the Foodservice Industry
The guidelines that are provided are recommended based on the most current scientific and technical information available.- Tea is the first or second largest percentage revenue producer for most restaurants and therefore deserves close and continuous attention.
- Turnover rates cause a tremendous need for continuous training.
- The Food Service Preparation Manual wil enable the operator to serve the highest quality tea and thus minimize the potential of negative publicity.