At the outset of your pub project, absolutely the most important decision you will make is what you want your pub to look like and who is going to interpret your thoughts and design it for you.
Owner Insights
My high beverage sales, particularly at quieter times, really help to keep my labor cost down.
Irish Pub Operator | CALIFORNIAView 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.