A pair of tennis playing brothers have brought the very same competitive spirit that made them successful on the court to the restaurant, hotel and café tables across the country.
Gregg and Paul Rosen have set their sights on reinventing how tea is marketed and ultimately served in the restaurant and food service marketplace with Paromi Tea.
“We have seen so much change in the sophistication of dining patrons from quick serve to white table cloth dining and tea is one of the last items to adapt to those changes,” noted Gregg Rosen who serves as the company’s President.
To accomplish that goal of replacing what in many cases has been an after thought (think of a paper tea bag presented in a clunky wooden box), Paromi Tea starts with exquisite, carefully selected ingredients. Then, they meticulously combine them in small batches, testing until they reach the perfect balance. The result is truly a reinvention, an uncommon tea that looks, smells, and tastes unlike any that has been served in the restaurant or food service marketplace before.
The Paromi story is very much captured in the name that the Rosen brothers selected. Each of the initials represent what sets the Maryland based brand apart:
- P – Purity – clean, carefully selected ingredients meticulously blended in small batches
- AROM – Aroma – luxurious, fragrant bouquets with character and body in harmonious balance
- I – Inspiration – an exceptional, total sensory tea experience offering a playground for your senses
A key in Paromi’s approach to assisting restaurant and foodservice operators is an understanding that tea offers a wide variety of beverage menu solutions. “In many cases, operators are already frothing milk for their coffee service,” Paul Rosen, Paromi’s CEO added. Many of these same operators are surprised to find out that the very same frothed milk can be combined with tea to create something truly magical; a new story and signature items for your waitstaff team to upsell. A good example is using Paromi’s new micro ground teas which are ground down to a matcha-like consistency. A quick, delicious Tahitian Vanilla Rooibos Latte or a Hong Kong style milk tea can be made with an English Breakfast base.
“We’ll work with you to create a tea program that enhances your concept,” added Paul Rosen.
With Paromi’s guidance many restaurants and foodservice operators have found that the potential for tea to maximize profits has grown far beyond the end of the meal. “We are working with bar management to create an entirely new generation of cocktails that in many cases even include both coffee and tea in the same drink with a shot of espresso being added to an infused tea-based cocktail,” Paul Rosen added.
The Rosen brothers have partnered with food service customers in using tea to add creativity to their menus. From tea infused pancakes and ice cream to stir-frys, compound butters, and brines , the Paromi team has many creative suggestions to offer.
“We have collaborated with a number of chefs to create new signature items including tea-infused biscuits made with our Chamomile Lavender blend,” Gregg Rosen added.
In order to accomplish their goal, the Rosen Brothers have set out on a worldwide journey to source both the highest quality teas with the caveat that they can in fact, be embraced by the American dining palette. Among those finds has been Paromi’s introduction of Matcha tea.
Matcha is a tea made from finely ground powder of specially grown and processed green tea leaves, otherwise known as Tencha. It’s most famously produced in Japan. Because Matcha powder embodies the ground tea leaf in its entirety, it contains more vitamins and nutrients than loose-leaf green tea. “These tea leaves are carefully shaded to create a tea that becomes very nutrient rich and flavorful with truly incredible color taste and smell. Many people are looking for coffee alternatives and this hits the spot,” Paul Rosen continued.
Paromi also understands the challenges of a waitstaff working at full capacity. So among their goals has been to make the addition of a high quality tea program seamless. To accomplish that, they have introduced a new line of individually-wrapped, biodegradable sachets. “This enables the operator to deliver a premium experience with ease. There’s no extra time or equipment needed,” Gregg Rosen explained.
In today’s world of specialization, restaurateurs and foodservice operators have come to rely on experts on everything from beef, seafood and produce. Now Metro New York and the nation’s foodservice professionals have a dedicated source for reinventing how they utilize tea: The Rosen Bothers and Paromi Tea.
Learn more about Paromi Tea and how to order at their website.
