I want to grow premium mint for hotels and bars, which type and what is the market?

First, be clear that premium culinary mint is a different crop and market from menthol mint (mentha arvensis) grown for oil. For hotels, bars, cafes and gourmet kitchens you want clean, large-leaf, aromatic spearmint or similar culinary mint, sold fresh by weight for mojitos, garnish, chutneys, salads and beverages. This is a perishable, demand-led, city-facing crop, not an oil or mandi crop. Buyers (bartenders, chefs, juice and salad companies, quick-commerce suppliers) want unblemished, soft, full leaves delivered fresh in cold boxes, often daily, and they reject yellowed or pest-bitten leaf. Price for clean premium fresh mint can sit in a wide band depending on city, season and grade, so confirm live rates yourself rather than assuming. Mint grows very easily from runners and spreads fast, so growing is not the challenge, quality and consistent cold-chain supply is. Because mint can become invasive, many growers contain it in beds or grow bags. Lock in your bar and hotel buyers, agree grade (leaf size, no flowering, packing) and price in writing, and plan staggered planting so you can supply fresh every day rather than in one flush.