Yearly Archives: 2013

|2013
17 12, 2013

Alltech International Craft Brews & Food Fair: An Interview with Dr. Lyons

There is a good chance that you have not heard of Alltech before, we are known globally as a leading force in animal health and nutrition. I however, am a brewer and distiller at heart and have never strayed far from this passion, maintaining an Alcohol School for the past 25 years and running the Lexington Brewing and Distilling Company in Lexington, Kentucky. I received my master’s and doctoral degrees in brewing at the British School of Malting and Brewing, University of Birmingham, England, before they transferred to Heriot-Watt University. I was also very fortunate to intern with Harp Lager and Guinness in Ireland. After that, I was the design manager for the Jameson Whiskey Distillery built in Midleton, the first distillery to be built in Ireland in 100 years. A few months ago I listened to Kim Jordan, co-founder [...]

17 12, 2013

Alltech International Craft Brews & Food Fair: An Interview with Dr. Lyons

There is a good chance that you have not heard of Alltech before, we are known globally as a leading force in animal health and nutrition. I however, am a brewer and distiller at heart and have never strayed far from this passion, maintaining an Alcohol School for the past 25 years and running the Lexington Brewing and Distilling Company in Lexington, Kentucky. I received my master’s and doctoral degrees in brewing at the British School of Malting and Brewing, University of Birmingham, England, before they transferred to Heriot-Watt University. I was also very fortunate to intern with Harp Lager and Guinness in Ireland. After that, I was the design manager for the Jameson Whiskey Distillery built in Midleton, the first distillery to be built in Ireland in 100 years. A few months ago I listened to Kim Jordan, co-founder [...]

15 12, 2013

Food Garbage and how to Profit from it

Food Kitchen trashcans in your Irish Pub can become the “black holes of profitability” and put you at risk for losing good, usable food products to your kitchen trashcans. In your food prep area, if there’s a training gap or people are careless when prepping fruits, vegetables or meat, usable product can end up wasted. If a chef preparing a piece of fish or meat inadvertently makes a slice in the wrong place, might they be tempted to hide their mistake in the black-bagged trash can? How can you rectify this within your organization? Try removing all the trash cans out of your kitchen and replace them with clear plastic food boxes. Give a clear plastic food box to each prep cooks with their name on it and instruct them to place all of their scraps, trimmings and waste into their own food box. At the [...]

26 11, 2013

Irish Pubs can learn from Starbucks this Holiday Season

Starbucks is the largest coffee-house company in the world, and by emulating a few of their tactics your Irish Pub could increase revenue this holiday season. Starbucks creates a sense of anticipation for the holiday season; with its iconic festive Red Cup’s, which launch the introduction of limited offer products like eggnog and gingerbread lattes, something which your Irish Pub could replicate. To emphasis their new drinks they offer ‘buy one get one free’ promotion days so everyone gets a taste; rather then 50% off and suggesting their product is worth half of its full mark value, it encourages customers to bring along a friend. They began the 12 days of Christmas on December 1st, with an offer on a food item, music or drink each day. Is your Irish Pub offering seasonal menu’s? Starbucks doesn’t only attract and retain customers by promotions in store, [...]

12 11, 2013

Thanksgiving Ideas For Your Irish Pub

THANKSGIVING IS AN OVERINDULGENT TIME OF EXCESSIVE DRINK AND FOOD: WHAT BETTER PLATFORM TO INCREASE REVENUE IN YOUR IRISH PUB? IT IS THE PERFECT OPPORTUNITY TO TRY SOMETHING UNTRADITIONAL AT A TRADITIONAL TIME, AND DOING SOMETHING UNIQUE WILL MAKE A SPLASH IN TRADITIONAL AND SOCIAL MEDIA, WHICH IS EXACTLY WHAT IRISH PUBS GLOBAL CHAPTER PRESIDENT PAUL HURLEY DID. For Thanksgiving, Paul served up a vodka turkey dish, something you can eat and drink at the same time, in his Manhattan Irish pub, O’Casey’s Tavern. The birds are injected with 100-proof Georgi vodka, with an ounce of apple, peach, orange and cherry vodka in every bite; a recipe, which he says was invented by his mother in Ireland over 15 years ago. The retail price of the meal is $29.95 and includes a hefty serving of vodka sauced turkey, sage and sausage [...]

28 10, 2013

Five Easy Ways For You To Control Your Food Costs

FIVE EASY WAYS FOR YOU TO CONTROL YOUR FOOD COSTS This week Máire McDonnell outlines five effective ways for your Irish Pub to control food cost. 1. Develop a Standard Item List Unorganized Storeroom’s tend to have a random selection of unnecessary products that don’t appear to be part of any recipe for current menu items. These items, when being re-stocked, are costing you money. By developing a standard item list with your Chef based purely on the menu items, you are avoiding extra “nice to have” purchases which take up space and profits. 2. Develop a Master Price List Many of your ingredients will vary in price depending on market availability, such as certain meats and vegetables, however you will still be able to develop a Master Price List which the chef can use for checking delivery prices against. [...]

11 10, 2013

Irish publicans back home for weekend Gathering event

Some 4,100 Irish pubs are affiliated to a global network which is growing all the time   While the Irish at home have been beating themselves up at home over Arthur’s Day, Ireland’s drinking culture has never been so popular abroad. The Irish pub has been a gathering place for generations of emigrants; now they are going to have a Gathering of their own this weekend. Some 150 publicans, representing 600 Irish pubs worldwide, will attend the Irish Pubs Global Gathering Event in the Burlington Hotel from Sunday evening. Irish Pubs Global was set up three years ago to try and provide a database and a sense of common purpose for all the Irish pubs around the world. It compromises of “proper bona-fide Irish pubs, the serious ones” according to its founder Enda O’Coineen who just set up a Irish bar in Haiti. [...]

1 10, 2013

Bennigan’s CEO to Keynote Irish Pubs Global Event

Mangiamele will recount iconic brand’s renaissance in major Dublin speech Oct. 1st Bennigan's CEO to Keynote Irish Pubs Global EventDublin, Ireland (RestaurantNews.com) The epic comeback of America’s largest and most recognizable Irish-themed brand has generated headlines on four continents. On Tuesday, October 1st, hundreds of international Irish pub owners and managers will gather in Dublin to hear from the man that led the renaissance. Bennigan’s CEO Paul Mangiamele will deliver the keynote address at the 2013 Irish Pubs Global Gathering, scheduled for September 29th through October 1st at the Burlington Hotel in Dublin, Ireland. It is the largest annual meeting of Irish pub owners and managers in the world. “We are honored and delighted that Paul has agreed to join us for the 2013 Gathering, which is going to be an extraordinary learning and networking event for our attendees,” said [...]

27 09, 2013

Website Language

NOW, MORE THAN EVER, HAVING A WEBSITE FOR YOUR IRISH PUB HAS BECOME MANDATORY. There are many social networking sites, such as Facebook, which adequately allow you to set up a business page, but what happens if you want to step into the larger on-line arena and build a website? This is where you would approach a web design company. Sometimes web designers can offload an index of terminology, which can be confusing and alienating to someone who has never heard of a ‘Browser’, yet has heard of ‘Internet Explorer’… Today we look at the very basics of web-design jargon and the most likely terms which might crop up in a conversation when building a website. A number of these terms will be covered in greater detail in future, though, for the moment, here are some of the more likely terms you [...]

28 08, 2013

Patrick Scanlan & The Angel’s Share

TO SAY THAT PATRICK SCANLAN IS A BIT OF A FANATIC WHEN IT COMES TO WHISKEY IS A BIT OF AN UNDERSTATEMENT. FROM AN EARLY AGE, THIS CONNOISSEUR AND “MASTER OF MALTS” HAS DEDICATED HIS LIFE TO PERFECTING THE FINEST COLLECTION OF WHISKEY ANYWHERE IN THE WORLD. Patrick grew up within the trade. His grandfather, Fox Scanlan, was his nurturing influence in the industry. During the early years, Patrick worked for a variety of hotels in Scotland. This saw him sent off to various Whiskey tasting courses and it was here that, according to Patrick; “the gene kicked in.” This culminated in the 2003 St. Patrick’s Day opening of Scanlan’s Tavern, where Patricknow highlights one of the best reserves of quality drink seen anywhere in the world. Consequently this has seen a boom in the tourist trade in and around Gernika where the Tavern itself [...]