While everything that happened on St. Patrick's Day and on the days around it are still fresh in people's minds, grab paper and pencil, sit down with your team for thirty minutes and take notes on what went well, what went not so well and what you'd want to change for next year.

While everything that happened on St. Patrick’s Day and on the days around it are still fresh in people’s minds, grab paper and pencil, sit down with your team for thirty minutes and take notes on what went well, what went not so well and what you’d want to change for next year.

Owner Insights
I have a lower cost of sales on beverage and I don’t need a kitchen-full of expensive staff to serve it!
Irish Pub Operator | PENNSYLVANIAView 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.