Authentic Irish Décor

The authentic exterior and interior design of the pub is paramount in ensuring success. Bad replicas, or poorly-executed design are a precursor for poor financial performance. Consumers want the real thing and understand when they were getting less.

Our Vendors Page on this site will direct you to our partner consultants and designers whose core expertise is delivering well-designed and successful pubs.

Authentic Irish Food

Providing genuinely home-cooked food with locally sourced ingredients is vitally important, as well as integrating the menu with local or regional tastes. Consumers want to taste authentic Irish food, not local variants of Irish recipes.

Authentic Irish Beverages

Offering premium import Irish beers and spirits, and particularly offering fresh, perfectly-poured draft beer is critical. Beyond beer, it’s important to innovate with cocktails and mixed drinks.

Authentic Irish Music

Always having a good mix of traditional and contemporary Irish Music playing on the sound-system, with live bands on stage at specific times of the week to drive a younger late-night demographic

Key Employees

Where possible, employing Irish people in key positions, especially in the opening period, helps to promote an authentic pub culture. Having all employees understand the warmth, informality and conviviality of Irish Pubs is critically important, so it’s often a good idea to have an Irish person temporarily lead the team. Owners and management, with good training, can lead employees to understand and appreciate Irish traditions and culture.

Engaged Management & Ownership

Having management or ownership that was intimately engaged with the business on a day to day basis was vital. Absentee ownership always led to poor standards of operation and therefore poor financial performance

Owner Insights
….in this economy, we can afford to go easy on our meal prices because they are partially subsidized by high beverage volume and low beverage cost.
Irish Pub Operator | TEXASView Owner Insights
Pub Facts

Most restaurant businesses have a food to beverage ratio of 75% to 25%. In Irish Pubs the ratio is usually closer to 50%/50%, making them significantly more profitable as a result of lower labor and product costs.

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