We recently found this gem on the web.
We use Square as our POS system and credit card processing service. Square charges a flat 2.75% fee for every credit card transaction (if a credit card is swiped, else it's more). Many of you know this and some of you are reasonably upset that we now have a $5 minimum for paying by credit card. So why are we imposing a minimum when Square does not charge extra for small transactions?
It’s been an exciting 2 years since we opened up our first cart at 545 Market St. The support we got from our early customers confirmed my belief that SF really needed good chai! Since then I have opened up 2 other carts downtown, at 298 Market St and 480 California St. Nothing makes me happier than to see customers, like you, return on a regular basis to get chai. I hope the love, passion and pride with which we make our chai every day comes through in every cup.
When I first started The Chai Cart in 2010, I offered two simple flavors: ginger and cardamom. Ginger chai was an obvious choice, as I grew up drinking it. It was the first thing I ever learned to make in the kitchen from my mom. Cardamom, another very common spice used for chai, was another obivous flavor option.
If variety is the spice of life, then our Masala chai definitely gives it all its zest. Our signature Masala spice blend has an array of tastes, ranging from the floral, sweet and aromatic notes from cardamom to the licorice taste of the fennel and the spicy, woody tones from dried ginger and black peppercorns. Not only do these spices provide an abundance of flavor, they’re brimming with powerful antioxidants and various healing properties.
Here are a few facts I dug up on some of the spices we use in our Masala chai.
We brew our chai with either organic whole milk or organic soy milk (for customers who do not drink/eat diary). Almost everyday, we get a customer requesting chai with non-fat milk or 2% milk. As much as we would like to give customers exactly what they want, we cannot. Mainly b'coz we don't make chai on-site; all our chai is brewed at a commercial kitchen in the Mission and we transport it to the chai carts downtown in insulated containers that keep it hot for several hours.
Every day we get tons of questions from customers about chai, how we run our business, how we got started, etc. So I’ve decided to answer some of those frequently asked questions in this post.
1. Where do you make the chai?
We brew fresh chai once in the morning and once in the afternoon at a shared commercial kitchen in the Mission. This means waking up early to bring you the freshest and best artisan chai that San Francisco has to offer.
2. Is your chai already sweetened?