Pubs have a very different ratio of food sales to beverage sales than most restaurants. Pubs maintain high food sales while also developing very healthy beverage sales at times when most restaurants are quiet….afternoons, cocktail hour and late night, for instance. Because beverage cost of sales and beverage labor cost are lower than for food, this […]

Pubs have a very different ratio of food sales to beverage sales than most restaurants. Pubs maintain high food sales while also developing very healthy beverage sales at times when most restaurants are quiet….afternoons, cocktail hour and late night, for instance. Because beverage cost of sales and beverage labor cost are lower than for food, this makes pubs far more likely to be more profitable.

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

Casual-dining restaurants usually require significant local populations to survive and thrive. Because of the frequency of consumer visits to an Irish Pub, they can thrive in populations of less than 15,000.