06/03/2026
Question for café owners and coffee shop operators:
Where does tea sit on your menu?
Not philosophically — literally.
Is it beside coffee as a real beverage category?
Or is it buried at the bottom near bottled water and kids’ drinks?
I’m asking because I keep seeing the same pattern:
Coffee is designed.
Tea is listed.
Then owners wonder why tea only represents 1–3% of beverage sales.
In my experience, the tea problem often starts before the customer orders. It starts with the menu teaching them what matters.
Curious to hear from operators:
Do you think menu placement has a real impact on tea sales in cafés?
Most cafes put serious thought into how coffee is sold. They test recipes, train staff, refine pricing, place espresso drinks where customers naturally look.
