For Restaurants, Bars & Hotels
Trade & Hospitality
Your agave list is the highest-margin section of your menu. Most restaurants treat it like an afterthought.
Guests have changed. They are asking whether a tequila has additives, what NOM is on the back of the bottle, and why they should pay $22 for a pour. If your team cannot answer, the guest orders the cheapest thing they recognise, and you have left the margin on the table.
Meanwhile the list itself looks like every other list in the city: the same three international brands, chosen by a distributor rather than by you.
I build agave programs that your staff can sell with confidence and your guests cannot find down the street.
Adriana Martinez, MBA — Canada’s only Certified Tequila Master
What I do for your venue
Sourcing
I select in person at the distillery in Jalisco and Oaxaca — every bottle 100% blue agave, additive-free, and traceable to the NOM that made it. You get expressions that are not already on ten other lists in your neighbourhood.
Menu curation
We build the list around your kitchen, your room and your price points — a tier structure that gives guests an obvious entry point and a reason to trade up, with pour costing worked out before anything is ordered.
Staff training
Structured sessions for your floor and bar team: how agave spirits are made, what additive-free actually means, how to read a label, and how to guide a guest from a house pour to a considered one without sounding rehearsed. Delivered on site, built for a pre-service window.
How it works
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01 Consultation We review your current list, your volume and what your guests are actually ordering. No cost. |
02 Tasting & proposal You taste the shortlist with me and receive a written program with costing before you commit to anything. |
03 Launch & train Bottles land, your team is trained, and the list goes live with staff who can speak to every pour. |
Who this is for
Independent restaurants, hotel bars, private clubs and event venues across the GTA that want an agave program with a point of view — not a list assembled from whatever a distributor was pushing that quarter.
Questions I get asked
We already have a tequila list. Why change it?
Most lists are built on brands guests already know, which means you compete on price against every other venue carrying them. A curated additive-free list is something a guest can only get from you.
Do we have to carry a minimum?
We size the program to your room. A twelve-seat bar and a two-hundred-cover dining room are different problems and should not get the same list.
Can we book training without changing our list?
Yes. Staff education is offered on its own, and plenty of venues start there.
What does it cost?
It depends on the size of your program and how much of it you want built. The first conversation is free and you will have written costing before you decide anything.
Let’s look at your list together.
Tell me about your venue and I will come back with an honest read on what is working and what is costing you margin.
Serving Toronto and the Greater Toronto Area.