In 2015, Professor David Robertson of The Wharton’s School Ivy League Campus and The Wharton Business Radio Channel conducted interviews with The Irish Pub Concept, exploring the reasons why the IPC became such a worldwide phenomenon.
Because of unprecedented interest in the topic, a follow-up interview was conducted to further explore the Power of Small Ideas, using the IPC as a great example of innovation causing enormous success.
Owner Insights
Keeping my alcohol sales comparable to my food sales will always give me a profitability edge.
Irish Pub Operator | FLORIDAView 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.