What's on the menu?
 

http://forums.pelicanparts.com/uploa...1191555750.jpg

So, I saw this pathetic Reuben sandwich in another thread and thought Pelicanheads would be the ideal source of some information. (Many of you are well travelled, and some of you don't know your way out of the pub. ;) )

My wife and I are considering opening a small pub. I have some previous experience managing a bar and also working in the restaurant supply industry. She has several years experience managing front of house in some local pubs. Obviously it's not an industry we are completely ignorant of, but it never hurts to have extra input and ideas.

Since she is Irish (as in really from Ireland - not just Irish ancestry) she insists that the pub be Irish as well. (I was leaning toward low-budget biker bar.:confused:)

The Reuben, although likely invented by a Russian American, seems to be on every Irish menu. What other foods do you expect to see in an Irish pub?

Keep in mind, I said pub, not 5-star restaurant. They need to be items that are relatively quick and easy. I thought maybe we could also have a weekly house special on the Saturday dinner menu - that would be the night that we could cook dishes that require more prep time, such as a big batch of Beef and Guiness stew.

Should there be non-Irish foods on the menu? I notice that both of the other Irish bars in town have hot wings on the menu. My stomach and instinct tell me to put them on the menu because they are easy and customers like them. But they're not Irish.

Competition: One true Irish pub in town, and one pub that use to be Irish (still has an Irish name but seems a lot more English under the new owners). Population: City = 56k, county = 302k

Note: I do NOT consider Bennigan's or O'Charlie's to be Irish pubs.

And another note: I have been to Ireland several times. A "true" Irish pub serves alcohol, not meals. (unless you consider peanuts a meal) But in South Carolina you can not get a liquor license unless you serve meals or make your pub a "private social club". Since we want to be open to the public, we must serve meals.

One more comment: Every time I look at that sandwich, I keep thinking, "WTF?"

I would think the Irish Stew should be constant on the menu, not just a daily "special". Maybe a type of "meat pie" would be good as well. Sausage and mashed potatoes, corned beef and cabbage, all would be good along with some non-irish fare (hot wings, burgers, stuffed baked potato). Just my .02

I don't think the real Irish really eat - just drink.

Definitely bangers and mash.

While typical, a good Guinness stew, fish and chips or Shepard's pie is what seemed to bring in the customers at the local pub here.

There are a million Irish bars in the town next to me--I'll make it my goal this weekend to do some research for you. :cool:

You gotta have stuff that people like--most places I go have "american" food--turkey club, cheeseburger--just print the menu in a Celtic style font and you'll be fine...

What my local Irish Pub offers:

Irish Dishes-

Beer Battered Cod
Bangers & Mash
Corned Beef
Shepherd’s Pie
Fish & Chips
Beef & Guinness
Colcannon
Potato & Leek Soup

Traditional-

Burgers
Crab Cakes
Steak
Fish
Assortment of Kid's favorites (Mac & Cheese, hot dogs, etc)

And of course a fine assortment of Ale :)

My biggest concerns with items like the B&G is prep time and leftovers.
I prefer to serve only fresh items for best flavor, but the B&G has a prep time of over 1 hour. This means that I come in early and cook up a big mess of B&G, hope that people order it, and throw away the remainder at a loss. Sure, I could refrigerate the leftovers... but you can almost always tell when you're served a reheated stew - the beef gets "chewy". (Maybe I'm making too much of this, but I've had some really lousy beef and Guiness stew at places.)

Shepherds pie keeps better since the meat is minced. Would you make it with lamb (traditional) or with ground beef? I suspect the beef would be more suited to American tastes.

Bangers n mash, fish n chips, corned beef and cabbage... all definitely on the list!

She wants some hot sandwiches, such as Reuben, Pastrami on Rye, roast beef au jus, and grilled chicken.

One of my vegetarian friends insists that Salads should be on the menu.

And I suspect I will also have at least one menu item that reads:
"Spam bacon sausage and spam"

Again, though... pub, not restaurant. I want to keep the menu attractive, but simple. Keep prep time minimal to keep patrons happy, serve fresh food that's cooked well, and keep waste to a minimum.

I can't wait till she gets home and can read this thread!!

What no Hagus, if you are going for true Irish, keep American food off the menu. Most people will be there for the Ale, fights, and red headed girls with green eyes :)

I dunno - oftentimes people who go to an Irish pub are there for a reason and really appreciate authenticity. Myself, I would always prefer (and will pay more for) a lamb-based shepherd's pie.

Mmmmmm....corned beef and cabbage. I love that stuff. I never knew, until after my divorce, how much I like cabbage.

Lots of folks here know how much I admire the Reuben at the 74 Street Ale House here in Seattle. That is one FINE sandwich. The corned beef is awesome. The bread is a fairly light rye. But I think it's the kraut. It's a non-pickly red cabbage kraut that is a tad spicy. Served with a wonderful pasta salad that's got those different colored olive slices in it. And a good selection of hearty beers to accompany. That place also has a terrific chicken breast sandwich and some cajun dishes that are legendary as well. Jambalaya and gumbo. All in a dark-wood, wide-mirror, low-keyed place with reading material handy. A little vacation right in the middle of your day.

Come on, Bob... haggis is a Scottish dish!! (But being of Scottish decent myself, we may try and work it in for a Burns supper!) Oh, and the redheaded girl is my wife!

Dave... lamb has a very distinct flavor and you may well be right about choosing authenticity instead of Americanizing it.

Supe... you've got me thinking about kraut now!

Do you guys usually find your Reubens to have Russian dressing, Thousand Island, or a "house sauce"?

authentic Irish food is not in the American taste. It all was rather bland to me when I was there. I ordered a "Pork Dinner" at a local pub one day and to my suprise, it was boiled bacon and potatoes. Ugh!

I'm guessing most folks in Greenville wouldn't give a patoot about a bar being authentically Irish...just make sure you have plenty of cold beer (including the American swill), and good lookin' bar maids, and you'll be all set. If that plan falls through, a good 'ole biker bar with a screen in front of the bandstand will probably make you rich :)!!!

I'm a bit of a nut for pubs so,

Have a good selection of Irish whiskeys!

+1 on the shepards pie and fish & chips.

No American beer or bugers or hot wins IMHO... if I want those I would go to Hooters.

Put up some dart boards!

http://forums.pelicanparts.com/suppo...leys/pint1.gif

The Chieftans every friday night.

The local "Irish gone English" pub has a "jam night" that draws a good crowd. Several locals bring their Irish instruments and play.

Scott... if we were in Boston, we may survive being a pure and true Irish pub, but in South Carolina we will have to offer American beers. That being said, the pubs I frequent in Ireland all have Bud and MGD.

BTW my local English pub does a combo beef/lamb in their Shepard's pie and it is delicious!

Also might want to add a "catch of the day" seafood plate.

I will go a little against the grain here (surprise surprise) and say I think some people do appreciate an authentic pub... there are plenty of them around the country and they seem to do quite well.

Edit: I see your above post... do whatever works as far as beer... like I said I'm a bit of a nut about this sort of thing.