Ah, yes. The million-dollar question. Why are restaurateurs spending millions to import their pubs from the Emerald Isle when some dude named Johnson could do it for a quarter of the price? The answer, dear lads & lasses, is one part restaurant business, two parts Celtic pride.
"Sending the love back to Ireland"
As you surely guessed, most people who open Irish pubs are Irish themselves. Like every other Irish person ever, they’re deeply loyal to their birthright. “Some of our clients have left Ireland two generations ago,” Fagan told me. “But they want to make sure that people [there] get the work. They do it to ensure their dollars make it into Irish pockets. They call this 'sending the love back to Ireland.'"
Irish true, through & through
Not that locally made counterparts are any less real-deal, but with decades of experience, companies like IPCo., GGD Global, & OL can nail the lusted-after Irish pub vibe better, quicker, and cheaper than a proprietor can on his own. And beyond good service, there’s nothing more important than that aesthetic. “The customers don’t necessarily notice or appreciate all the details, but they do feel them,” says McGill. Plus, when the pub opens, the publican can proudly advertise that his establishment was “made in Ireland.” Nothing makes a pint taste better.