A question for other restaurant owners...
We're expanding our space , and adding a few things to the menu..we're also doing more from scratch..some of the incidental things like kettle chips, iced tea, and root beer are now going to be made in house . Anyone restaurant owners brew fresh iced tea in house?
Any advice on equipment, recipe, method to limit waste, etc.
Brewing iced tea is far from rocket science, but there's always a few tips/tricks you learn when doing it in a restaurant setting. Thanks in advance for any input.