November 2018 saw an historic gathering in Alexandria VA of Irish Pub operators from all over the United States and Canada , along with the respective heads of Tourism Ireland and The Irish Food Board. The event was designed to workshop how a closer relationship between the operators and Irish State Agencies could have mutual […]

November 2018 saw an historic gathering in Alexandria VA of Irish Pub operators from all over the United States and Canada , along with the respective heads of Tourism Ireland and The Irish Food Board. The event was designed to workshop how a closer relationship between the operators and Irish State Agencies could have mutual benefit. The event was organized by Donal Ballance, a restaurant consultant from Toronto and was supported by Enda O’Coineen from Irish Pubs Global.

The workshop was a huge success with all operators agreeing that a more formal organization of the pub community would create opportunities for the sharing of knowledge and resource. The group ended the workshop with a reception in the Irish Ambassador’s residence in Washington DC where His Excellency Ambassador Mulhall thanked all the operators for contributing to the rich culture of Ireland across North America.

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.