Quote:
Originally Posted by cashflyer
Most of this is based on the last place she was working, which we had tried to purchase when it came available last year. We obviously didn't end up with it. (The current owner paid 5 times it's appraised value.)
State law requires a minimum of 40 seats at tables to get a liquor license (bar seating does not count). Places always go a little over that so that there is never a question about capacity with the commission. So... 50 seats at tables/booths and probably 10 or so at the bar, depending upon how it's laid out.
We expect our place to be a "regulars" place, and we want our place to stand out with an authentic experience... wife wants the design and atmosphere to heavily reflect the pubs back home.
Lunch... undecided. Depends on location. May opt for just afternoon and evening hours.
Entertainment? Occasionally.
A menu with all the regular stuff, plus a daily special was appealing to me but some people didn't like the idea.
Burgers, yes. Nachos... in an Irish pub?? (I know... sell what sells.)
Strange thing is that *I* just wanted a small pub that sells beer and pizza.
Damn that woman...  |
Selling a restaurant for a big profit on the blue sky is about the only way to make serious money in the business.
If its only going to seat 60 or so, I believe I'd make about half of the tables the bar height 4 tops. I got the feeling it was going to be more bar than restaurant...if that's the case people like to mingle and if the bulk of the patrons are seated at regular table height it makes it a little awkward. But if its primarily a restaurant then all low tables would be OK. Wifes place seats 176....24 at bar, 32 in bar at tables, 120 in dining room.
Authentic atmosphere may be fine, but you're dealing with a small southern population....I'd be careful about concentrating on primarily irish dishes. But who knows? There may be a niche. Sounds like you're headed a bit more upscale than I originally thought.
Basically, in wife's place the food pays the overhaed and the booze is the gross profit.
Daily specials work....either people come in knowing what the specials are or they come in to be suprised. In the evenings wife usually has 3-4 specials in addition to regular menu...usually a fish special or two, perhaps marinated pork tenderloins and a steak or pasta special. People call all thru the evening to find out what's on the specials in the evenings.
Nachos are a moneymaker. But whadda we know...her place has been in business for 3+ decades as an English pub.
Get green tortilla chips use ground lamb in the chili topping and call them Irish nachos
You'd probably make a buttload more money in a pizza and beer dive biker bar