Each quarter of the year will have obvious opportunities for promotion so you can decide some initiatives well in advance. Well-planned, well thought out promotions nearly always work well and if you can get your team thinking like this, it will greatly benefit you.

For example, your initial overview of a marketing plan might look like the following simple calendar: Period Activity January to March Robbie Burns, St. Valentine’s, St. Patrick’s Day April to June Patio Opening Party July to September Golf Promotion October to December Christmas Promotion, Thanksgiving Party, New Year’s Eve   It might be simple but…

This content is for Irish Pub Concept Full Access members only and contains a large amount of information specific to developing and operating a pub. To access the premium content here, we ask for a one-time contribution of $19.95 which gives you access for a year and which goes toward the maintenance and updating of the site.
Log In Register
Owner Insights
People will travel for an Irish Pub. We have people who drive distances more than an hour away to visit our pub.
Irish Pub Operator | NEW JERSEYView 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.