According to the National Restaurant Association, about 49 percent of consumers use social media to research restaurants and make choices about where they go to eat, drink and have a good time.
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 $39.95 which gives you access for a year and which goes toward the maintenance and updating of the site. In addition, this subscription gives you access to download our Insider’s Guide to Opening an Irish Pub, an invaluable 25-page route-map for opening an Irish Pub from scratch.
Full Access
Already a member? Log in here

Resources

Owner Insights
Getting the mix of food and drink right is critical. I don’t know how restaurants with high food sales and low alcohol sales survive.
Irish Pub Operator | KANSASView 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.