www.cheersonline.com
15
January/February 2017 •
I
f everyone's Irish on St. Patrick's Day, that explains
why so many bars and restaurants across the country
are jammed on March 17. In fact, the party aspect of
the holiday has turned it into a multi-day celebration for
many on-premise operators.
This is especially true in cities with historically large Irish
populations such as New York, Boston and Chicago, where parades
and green-dyed rivers are now considered just the start of what goes on.
Irish-themed pubs do the biggest business of the year during that week,
some reporting that they double their income.
But opportunities are not limited to those operations that bring
shamrocks to mind. All sorts of establishments try to capitalize on the
St. Patrick's Day marketing bonanza.
For example, Fullerton, CA-based Mexican restaurant Matador
Cantina has offered holiday menus that include corned beef and cabbage
fajitas, Irish torta and corned beef tacos, along with discounted beer
and Irish whiskey. Ethos Vegan Kitchen in Winter Park, FL, marks the
day with vegan renditions of traditional favorites including Irish stew,
bangers and mash and Irish potato pancakes, as well as beer specials.
By
Jack
Robertiello
Six
tips
for
cashing
in
on
St.
Patrick's
Day
celebrations
The Greene Turtle, with more than
45 units in Maryland and surround-
ing states, holds the "Festival of
Greene" promotion on the Saturday
before March 17 with Irish-themed
food specials and entertainment.
15
January/February 2017 •
