Nukava for Restaurants
Raise the beverage check on every non-drinking table — no bartender required.
A third of your tables aren't ordering wine tonight, and soda money is small. Nukava lets servers pour a premium, calming kava drink in seconds — a real answer for the guest scanning the NA list, with verified potency behind it.
Request your free Nukava sample — fill out the form on this page and we'll ship a bottle to your business on us.
Pregnant guests, drivers, early flights — every service seats them. A kava list converts those covers from tap water to a two-drink check.
Kava builds are measured and stirred, not shaken and strained. A server or expo can finish one at the service station in under thirty seconds.
Kava's smooth, lightly sweet profile works as an aperitif, alongside spice-forward dishes, and as an after-dinner wind-down — a list your menu can talk to.
Standardized potency and measured servings mean Saturday's kava spritz matches Tuesday's — no bar program required to keep it consistent.
Structure kava like a small wine list: aperitif, mid-meal, digestif.
Sparkling water, citrus, a bitter NA syrup, and a serving — the first-round order while the table reads menus.
A tall, spritzy kava build that plays the role of a glass of wine through the meal, especially with spicy food.
A neat, measured pour over one large cube with orange peel — the calm way to close a long dinner.
Flutes of sparkling water with a serving and a twist, so the whole table can toast — including the guests not drinking.
The 12-pack of graduated dropper bottles fits most restaurant service stations; high-cover rooms move to the 1L pump — about 500 measured servings — once the kava list proves itself.
Both wholesale formats are measured around the same 2mL serving: the 12-pack of 30mL graduated dropper bottles for menus and retail shelves, and the 1L precision-pump bottle for high-volume service. Wholesale pricing is public — the case prices on this page are what you pay, and orders are placed in your free business portal.
Yes — that's the operational point. Every serving is pre-measured by the dropper or pump, and the builds are stir-and-serve. If your team can make an Arnold Palmer, they can run the kava list.
Give it its own short section — three or four builds under a heading like “Kava, zero-proof” — rather than burying it in sodas. Named placement signals it's a real list and invites the question that lets servers sell it.
Its smooth, lightly sweet profile cools spice-forward dishes beautifully — think Thai, Indian, Szechuan — and a neat pour works as a digestif after rich mains. Treat it like an off-dry white in pairing logic.
You can pre-batch the non-kava components, then add the measured serving per glass at fire time. That keeps every pour at exactly one serving while your ticket times stay flat.
Kava is served as a botanical beverage and doesn't fall under alcohol licensing. Most markets require nothing new; a few localities have specific rules, so a quick check on your jurisdiction is smart — we can help.
Guide gently toward one lane per sitting — kava is at its best as the alternative to alcohol, not a mixer with it. Servers can suggest the kava digestif for the end of the meal instead.
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