Locals and visitors looking for a friendly exchange and great entertainment inNiagara Falls, ON have always headed to the Croft Lounge at the Best Western Plus Cairn Croft Hotel. A much-patronized fixture since 1965, over the years the Lounge has seen its share of changes. None, however, as extensive or exciting as its upcoming transformation, set to be unveiled in December 2013, as Doc Magilligan’s Restaurant & Irish Pub. Having so many great and loyal customers, we know that you will love this fresh change!
Doc Magilligan’s will be open for breakfast, lunch and dinner, evening entertainment, sports, nightlife- a new friendly and local spot for everyone to enjoy together.
So who is Doc Magilligan?
Doc Magilligan, the Pub’s namesake, was great, great grandfather to Maureen Magilligan Cade- Managing Owner. Now, as the story goes, our good Doctor didn’t want for a share of the ole’ legendary Irish charm. Admired for his nurturing care when he made his rounds, and just as popular when buying yet another round for the lads. Thoroughly professional but still the life of the party, the beloved Doc was nothing if not the real deal!
Perfect then, that Doc Magilligan’s Restaurant & Irish Pub will totally be the genuine article. Completely built in Ireland and then shipped to Niagara Falls, come Decemeber, this magnificent establishment will be dishing up delicious, comfort-inspired fare, as well as craft and International brews, in authentic “Irish-as-it-gets” surroundings. Doc would be right at home, greeting his mates while resting his elbow on the grand Victorian bar. Do make it a point to swing by and be part of the next chapter of the Doc Magilligan story.Read More
St. Patrick’s Day is a big day, so being an Irish pub, this is perfect,” Brown said. “People started gathering at 11:30. It’s just a great location. Maryville is a great city. People like to go out to eat, and this gives more of a variety compared to other restaurants.
“Our pub is a lot more authentic,” Brown said, when asked to compare his pub with other traditional Irish pubs. “Everything you see in here is from Ireland. Our menu is entirely authentic. The Guinness we serve is just like the stuff they serve in Dublin, of high quality and highly authentic.”
The pub features traditional Irish specialties, such as fish and chips, bangers and mash (sausage and mashed potatoes), corned beef and cabbage, boxty (thin potato pancakes with your choice of filling) and Guinness steak and mushroom pie, but also offers standard American fare like steak, chicken, seafood and burgers.
Brown contracted with Irish Pub business consultant Donal Ballance of Ballance Hospitality Solutions.
We are happy to announce a special event in Washington DC for Irish Pub Owners, Operators and Leading Industry Professionals. Building on the success of last years event, Irish Business Solutions are hosting their second annual Irish Pub & Restaurant Workshop.
Date: February 4th, 2013
Venue: Phoenix Park Hotel, Washington D.C.
Who: Pub Owners/Operators and Leading Industry Professionals
Kick start your 2013 with this hard hitting seminar that focuses on:
• Reducing Overheads
• Grass Roots Marketing
• Delivering an unforgettable St. Patrick’s Day for your Patron’s
Reserve your space Here
Keep an eye out for futher updates over the next 14 days
We are delighted to announce we have signed agreements with the following Sponsors, Speakers and Vendors:
Ol Irish Design & Build
PEL Under Counter Bottle Crusher
More to Follow.
Donal Ballance Ballance Hospitality
Jack C. Jones Benvinco D.C.
Andrea Howard Social Media Maxima
More to follow
International Spirits and Wines
Irish Pubs Global
Ol Irish Design and Build
PEL Under Counter Bottle Crusher
More to Follow
Grace O’Malley’s runs through 20,520 pints in 2012 so far
In business for just over a year now, Grace O’Malley’s Irish Pub in Ruidoso is New Mexico’s top purveyor of Guinness beers. Sales figures from Admiral Beverage, the exclusive Guinness distributor in New Mexico, prove the heady statistic.
“Of the 215 people selling Guinness they’re number one,” said Kevin Lente, the craft brand manager for Admiral, said that is despite there being a number of long-established Irish pubs around the state.
“There’s some great ones in the state. In Albuquerque you’ve got five of them that are good. Two Fools Tavern is a great one in downtown Albuquerque but still size and just sheer mass and just great location and just a great atmosphere, nobody can beat Grace O’Malley’s. It’s unbelievable. I’ve probably been to 200 Irish pubs in my life and I’d put it in my top three.”Read More
- Do be meticulous about checking deliveries – if you know that what you’ve paid for actually reached your kitchen, it makes your employees uniquely accountable for any losses or shrinkage.
- Do calculate the center-plate cost of each item on your menu and express it as a percentage of its selling price. Then apply a typical week’s sales mix to find out your approximate theoretical food cost – this allows you to see whether you have an issue with pricing, discounting, menu mix or ingredient cost and to make changes accordingly. Understanding where the issues are make for constructive discussion and planning.
- Do carry out monthly or periodic inventory to coincide with the bookkeeping cycle. Compare the numbers that are produced by your bookkeeper and your kitchen management with the theoretical food cost and investigate the ‘gap’. While it’s relatively easy to manage the absolute food cost number, it’s much more difficult to control the ‘gap’, but it’s the size of the ‘gap’ that determines whether management is being effective.
- Do keep a simple record of food wastage – over-production, mistakes etc. – as part of identifying the ‘gap’, have the kitchen team work to reducing the value of this each week.
- Do create a culture of using up any and every bit of food in the kitchen – freezer inventory, over-production, close to use-by etc. If you offer bar appetizers or an appetizer happy hour, keep the menu flexible and inexpensive. It is better to get some revenue for this food than to throw it out or let it burn in a freezer until its thrown out.
- Don’t demand an instant food cost reduction from your kitchen management. You run the risk that they will immediately look to portion size, ingredient cost or price increase to resolve the problem – all three of which will directly and negatively affect your guest.
- Don’t expect instant results from trying to improve food cost. It’s a planned journey with a route map and milestones that tell you how well you are doing.
- Don’t implement lots of paperwork for your kitchen management or you will end up in a bureaucratic mess. Understand what the issues are (see the do’s!) and take practical, operational actions to resolve them.
- Don’t use as your guide any food cost number other than the one generated by your bookkeeper/accounting package each month or period. Have your periodic management-generated kitchen inventory used only to provide opening and closing inventory valuations and have those counts independently validated.
- Don’t allow discussions with your kitchen management to focus on any one issue as a way of resolving food cost challenges. Truly, managing food cost is about understanding five components – plate cost, menu pricing, menu mix, waste management and portion consistency – an about managing each of them efficiently.
Do you ever get so busy with the day-to-day operation of your pub that it’s sometimes difficult to really judge how you’re performing? To assess the quality of what we do, we use a number of viral sources… feedback from our employees, comments from our guests, your own gut feeling…but, at the end of the day, we probably end up benchmarking our performance by the sales figures. If the sales are good, we’re probably doing a decent job, right? Well, possibly… but not necessarily.
Let’s say you have a developing performance issue in your pub right now…. it could be inconsistent food quality, it could be service speed, it could be an arrogant bartender…in most cases, you almost certainly won’t catch the issue straight away.