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Pubs in Ireland 2006

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Pubs in Ireland 2006 This is a detailed study of the pub sector in Ireland. The report is in two volumes, looking at drinks and foodservice opportunities. Quantitative conclusions are analysed in detail by breakdowns and presented in chart form with detailed commentary. Quantitative data is supplemented by qualitative interviews with publicans.

VOLUME 1

This report looks at the pub sector in the Republic of Ireland by drawing on information given by those at the sharp end of the trade – the publicans. Through a joint methodology of a quantitative questionnaire survey (345 pubs) and in-depth attitudinal interviews (30 pubs), information was gathered on a broad range of topics. These include, for example, category and brand sales trends, the on-off sales balance, attitudes and behaviours relating to drinks promotions, food, smoking area development, the future plans of pub-owning families and the manufacturer reps considered to provide the best service.

The information is presented in the form of graphs, descriptive analysis, and representative quotes from interviews as appropriate. At all times the information is intended to inform manufacturer and supplier strategies in relation to this sector, and is likely to be of most use when disseminated across departments.

Where an issue is of particular interest to subscribers, further detail can be discovered by looking up the appropriate cross-tabulation in the survey data.

In the Tables, each question from the questionnaire is broken down in consecutive order by five variables, as follows:

1) Location/Geographical Aspects concerning a pub’s position and its ownership.

2) Operational Aspects e.g. whether a pub serves food, is involved in off-sales or has a smoking area.

3) Communication Aspects e.g. whether or not trade magazines are read, promotions implemented or trade events visited.

4) Future Aspects e.g. whether the publican expects growth, sale or closure.

5) Personal Aspects, e.g. age and gender of the interviewee and his/her role in the pub.

Further breakdowns are included as appropriate.

VOLUME 2

This study looks at foodservice development in the Republic of Ireland's pub market. It was carried out as part of the ‘Pubs in Ireland 2006’ research and is intended to be read alongside the main report, which covers general developments in the pub market as well as drinks-related issues.

In the quantitative survey, 345 pubs were interviewed, of which 155 were found to serve food. Those not serving food were questioned on any previous food offer and future plans for food, whilst those serving food were asked over fifteen questions relating to their particular food business (see middle section of the Questionnaire).

Where an issue is of particular interest to subscribers, further detail can be discovered by looking up the appropriate cross-tabulation in the survey data (see ‘Food Tables’).

In the Food Tables, each question from the questionnaire is broken down in consecutive order by five general variables, as listed in the introduction to the main report, as well as two further food related breakdowns:

1) Front of House Aspects concerning the type of food served, whether a pub has a separate dining area, daily hours serving food, average meal price and daily number of food customers

2) Back of House Aspects concerning who makes the food, who decides what food is purchased, level of preparation from scratch and whether or not food deliveries are received.

Published: Jan 2006

Price: € 995, £ 649, US$ 1215
 
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