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Owner Insights
My high beverage sales, particularly at quieter times, really help to keep my labor cost down.
Irish Pub Operator | CALIFORNIAView Owner Insights
Fun 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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