More Than a Menu: Mike Spence on Family, Flavor, and the Future of Triple T Hospitality Group
Mike Spence has one of the more enviable jobs in the hospitality world–shaping the beverage program at one of the fastest growing restaurant groups in the country!
As Vice President of Beverage for Triple T Hospitality Group, the New Jersey-based powerhouse behind Tommy’s Tavern + Tap and Tio Taco + Tequila Bar, Mike oversees a portfolio that now spans 17 locations across four states (NJ, NY, PA & DE) and welcomes 5.7 million guests annually!
Triple T was built on a foundation of warmth, integrity, and genuine hospitality, values that continue to drive the brand under a leadership team that includes CEO Tim Selcov, CFO Chris Dietz, Chief Brand + Concept Officer Christina Bonfiglio-Dietz, Chief Marketing Officer Andrea Bonfiglio-Dietz, and many more.
We recently sat down with Mike to get an inside look at his creative process, his approach to trends, and what it means to craft a beverage program for a brand where family and community are at the core of beloved concepts.
Mike, the beverage programs at Tommy’s Tavern + Tap and Tio Taco + Tequila Bar have developed a cult following.
What’s your overall philosophy when creating a new cocktail menu?
We are constantly growing and evolving, but we always keep the fundamentals in place that are part of the Triple T Hospitality Group DNA. The goal is always the same. We give our guests what they want, while offering enough variety so that, just like our food menu, there is truly something for everyone.
2025 was a huge year for innovation in cocktails. We’re now in 2026, so what flavor profiles, spirits, or techniques do you think will define the next wave of beverage trends?
The classics are making their way back into the spotlight and for good reason. Guests will always have their preferences, but my philosophy is simple: don’t overdo it. You don’t have to pile new flavors and garnishes onto something like an Espresso Martini just to chase a trend. We enhance our drinks to reflect what’s current while still honoring the original, classic form.
Triple T Hospitality Group is a deeply family-driven brand, founded by your late father-in-law, Tommy Bonfiglio, a beloved industry figure whose influence is still felt across every restaurant. How does working alongside your family shape creativity, decision-making, and the overall beverage vision for your venues, and in what ways do you continue to honor Tommy’s legacy as the company evolves?
We all share the same goal and we choose to keep moving forward the way he would have wanted, in our respective departments and as a whole. I was lucky enough to have him as both a father-in-law and a boss, so I was constantly motivated by his vision for the beverage program.
Quality ingredients, recipes that were different and elevated, all while making sure the bar staff could execute them efficiently and get drinks to guests without the long wait that often comes with ordering a complex cocktail.
You’ve been part of Triple T Hospitality’s growth story from early on, starting as a Mixologist in the New York location! What are some milestones in your personal journey with the brand that have shaped your leadership style and approach to beverage innovation today?
I was part of the opening of the brand’s second location in Staten Island, New York. What started as a part-time job turned into such a huge part of my life. There is something special about working for Triple. Everyone feels it, regardless of their role. I took a leap of faith, and it was the best decision I ever made. The first summer I came on full time, I worked every bar, every night, across all three locations for the entire season.
I got to know the teams on a deeply personal level, understand our guests and what they wanted, and really grasp the operations as a whole from a bar perspective. We built a beverage program unlike anything else out there and that’s truly how Tommy did things. He was the greatest leader and mentor I have ever had.
Tommy’s Tavern + Tap is known for its upscale lounge fare and spins on classic dishes, while Tio Taco + Tequila Bar pays homage to bold Mexican flavors. How do you design cocktails that not only pair with, but elevate each brand’s culinary identity?
It’s a lot of fun to create these cocktail menus, mainly because I’m surrounded by so many creative minds that I get to collaborate with every day. The culinary team and my bar team work hand in hand to make sure everything is cohesive and makes sense as a unit. The goal is always for one to complement the other. They should work well together and tell a consistent story.
Guests today want drinks that are both Instagram-worthy and craft-forward. How do you strike the balance between visual appeal and technique-driven mixology?
We always strive to find the blend between speed and quality. The goal is to never overcomplicate a cocktail but instead keep its foundation intact while producing something that isn’t going to be incredibly time consuming for the bar staff. We want every cocktail to meet our standard, and keeping the level of technique in a manageable range ensures that our team can give every single drink the attention it deserves and have it come out perfect every time.
What does your creative process look like when developing a new cocktail? Are you inspired first by an ingredient, a season, a dish on the menu, or something unexpected?
The season plays a big role in the creative process, but we truly let our guests lead the way. I’m constantly paying attention to what people are gravitating toward and what they might enjoy next. Giving your guests what they want is everything and that shifts with the seasons.
Tequila and agave spirits continue to surge in popularity. How has that influenced what you build at Tio Taco + Tequila Bar, as well as Tommy’s Tavern + Tap, and what are you excited about in the agave category right now?
There’s no denying that tequila is having a major moment and it’s reflected in our menus. The demand is there! It’s a spirit we can really get creative with and have fun using. It’s showing up in cocktails it was never traditionally part of, like tequila Old Fashioneds or Espresso Martinis, which makes it exciting to push the boundaries on what tequila-based cocktails can look like. We’re really enjoying exploring that space.
Triple T Hospitality Group venues serve high volume. What operational strategies or innovations make it possible to execute elevated cocktails at scale without compromising quality?
Tommy was a firm believer in “elevated” without the wait. We’re committed to quality ingredients and a lot of made-from-scratch elements, but we also hold ourselves to ensuring guests aren’t waiting longer than they should. A huge part of that comes down to our incredible training programs and the procedures we have in place. Setting our bar team up for success and making sure they are fully prepared and confident is what allows us to execute at the level we do, consistently, at scale.
Tommy’s Tavern + Tap and Tio Taco + Tequila Bar have become go-to spots in multiple markets and states. What regional differences have surprised or inspired you as you roll out beverage programs across states? As you grow even more over the next couple of years, would you ever want to get into the ready-to-drink, bottled cocktail space? Any other plans in the pipeline you can tease for us?
Making sure you’re pleasing guests across all your locations with a cocktail list that resonates is a constant learning curve. I think it comes down to keeping local breweries and spirits in the mix and maintaining the classics in consistent rotation. We give our bar managers the freedom to build relationships with local suppliers, because more than anything, we want to be a staple in every community we enter. As for what’s ahead, we have a lot in the pipeline, and we are just getting started.
Looking ahead, what excites you most about the future of Triple T Hospitality Group’s beverage direction, and what can guests expect to see from you and the team for the remainder of this year?
I’m genuinely excited for the challenges and the growth ahead such as the continued development of our brands and our team, overall. There’s a lot to look forward to and I can’t wait for our guests to experience it.
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