HERE - John Brady Group

First appeared in...John BradyPub GroupThe John Brady Pub Group consists of well-known establishmentsin South Dublin that have become highly respected pubs in theircommunities thanks to a reputation for quality fare, comfortablesurroundings and, of course, friendly service. Nigel Tynanmeets the man behind these successful outlets, JOHN BRADY,an unassuming publican with an eye for well-placed pubs and areputation in the trade as being an astute businessman.‘n It’s pre-Christmas, white outsidewith snow, and Bakers Corner at KillO’ The Grange, South Dublin, wherethis meeting is taking place, is one ofthe most Christmassy destinations intown. It is here that John Brady sits thismorning, going over his appointmentsand reviewing his busy events calendarfor each of his pubs over the Christmasperiod, amid a flurry of staff activity aspreparations begin for what he says willbe ‘another busy day’.‘It’s a good time to be a publican,’he confides, ‘but then again, for me thepub business has always been a goodbusiness. My view of the trade is ratherstraightforward, if you have a good sizedpub in a good location, and by that Imean have chimney pots all around, thenyou will have a successful pub.’This business philosophy, he explains,has always been a deciding factor inwhere he has chosen to purchase hispubs. ‘Dublin city centre is all very well,but where are the chimney pots? Whereare the regulars?’Indeed, you can’t help but thinkmany city centre publicans are currentlywondering the same thing.‘Local trade, regular customers, theseare vital to us [publicans] now. The ethosof the trade has always been look afteryour regulars from the cradle to the grave– that means offering people a true levelof service, good products and a cleanpub staffed by friendly staff – people whoare career professionals in the industry.’John splits his pub offering into threeequally important criteria: drink, food andentertainment.‘Customers are no longer interested inJohn Bradygoing to a pub [drink], then a restaurant[food], then the theatre [entertainment],and then back to the pub. Society is toovalue focused, the publican’s approachmust be to offer customers each ofthese three things, at the right price.A successful future centres aroundbecoming a one-stop social destination,once people enter your pub they shouldn’twant to, or need, to leave.’It’s an approach that he says ‘can’t beperfected over night, but with a little trialand error you can get it right. Of course,it requires investment on the publican’sbehalf, investment in good quality food,properly trained staff and quality live acts.’John says he sees himself as acombination of businessman meetspublican. He can work up to 15 hoursa day, spending time in each of hispremises, but he still enjoys pulling pintsand having the craic with customerswhenever possible.‘I think to properly understand thepub business you have to spend timebehind the counter, you must chat to yourcustomers.’Moving ForwardWhile sharing his time between hisseparate ventures is important, Johnpoints out that ‘you need great managers 8The ethos of the trade has always been look after your regulars fromthe cradle to the grave – that means offering people a true level ofservice, good products and a clean pub staffed by friendly staff –people who are career professionals in the industry.LICENSING WORLD DECEMBER 2010 29

First appeared in...Bakers Corner,Kill O’The Grange, Co DublinJohn Brady poses asArthur Guinness, 2009Bakers Corner,Kill O’The Grange, Co DublinIndeed, the John Brady Group is no strangers to industryaccolades, both The Vevay Inn and Bakers Corner have beenshortlisted finalists at the Licensing World Bar Awards andBrady’s of Shankhill was crowned the winner, in 2009, of the‘Guinness Unplugged’ competition, which asked bars aroundthe country to capture their Arthur’s Day celebration in a bid towin an exclusive Guinness night with a top music act.John and his team at Brady’s pulled out all the stops, withstaff dressing in period 17th Century costumes, while the baritself was transported to the past with the addition of speciallycreated décor and furniture – even the food on offer had anArthur Guinness theme as customers were treated to a ‘pig ona spit’ feast.To add theatre to the night, John arrived in full ArthurGuinness regalia on a horse and carriage to mark theoccasion.‘It was a great night,’ says John, and he compliments the‘huge effort that was put in by all my staff, it was a talking pointfor customers for weeks afterwards.’John points out that his pub group employs 170 people.‘Very often the public fails to realise how important publicansare to local employment. For me it’s a great feeling to be ableto run a business that can employ this many people – for meit’s what business is all about.’Growing ImportanceGood food, at a reasonable price, is crucial to John’soperation. ‘We started food in Bakers Corner in 1987, at thetime it was practically unheard of for a pub to serve hot food.But it was the right decision and we’ve followed suit with allour pubs and have built a solid trade and reputation for qualityfood that stands to us. If we didn’t have that trade we wouldn’thave a reason to open during the day,’ he says.When it comes to food however, John says that pricing isdifficult: ‘You have to get it right and your customers have tofeel they’ve received good value. That means two good steakdinners and a couple of pints for under e50.’A major fan of offering good quality wine in pubs – servedby the bottle – John says that ‘quarter bottles really have 8Miller Genuine Draft is cold filtered. The result isa great tasting, refreshing and easy-drinking beerthat is perfect for all occasions. And because ofthis, you can expect increased draught lagersales in your bar. By stocking Miller GenuineDraft you will be offering your customers agenuinely different draught lager experience.For more details, or to orderMiller Genuine Draft, contactRichmond Marketing on(01) 623 3222.LICENSING WORLD DECEMBER 2010 3154391 Miller CS Trade Ad 90x270.indd 1 17/12/2010 15:20

First appeared in...‘Best wishes toThe John Brady Group’650 Jordanstown Ave, Greenogue Ind Estate,Rathcoole, Co DublinT/F: 045 877239 M: 087 6712222E: jamesdohara@eircom.netThe Vevay Inn, Bray, Co Wicklow‘Wishing the Brady Groupa Merry Christmas and a Prosperous New YearFrom Dalcassian Wines and Spirits, Irelands leadingWine and Spirits Company’The Dalcassian Wines & Spirits Co. Ltd.25 The Mall, Beacon Court, Sandyford, Dublin 18, IrelandT: +353 1 2937977F: +353 1 2937978E: info@dalcassianwines.comW:www.dalcassianwines.comhad their day. If you’re serious about food then you mustbe serious in your approach to wine. My advice is to form agood relationship with a wine supplier – by the bottle you canprovide a better variety of wines and customers much prefer it.It’s a no-brainer in my book.’Off Licence AdditionWith an adjoining off licence at both Bakers Corner andBrady’s of Shankill, John says he is ‘a fan’ of the off licencebusiness. ‘It’s a good add-on business for publicans thatdelivers cashflow, but for it to work you need to have passingfootfall.’However John is not a fan of the Government’s attitude tooff trade alcohol sales.‘I’m an off licence operator as well, so I can say this. Howalcohol is sold, off trade, in this country is not right. Largequantities of cheap alcohol are simply too readily available.’John is highly critical of the Government’s ‘tolerance’ ofBrady’s ofShankhill,Co Dublin‘Best wishes toThe John Brady Group’NOVA FOODST: 01 2823688 F: 01 2826311M: 087 252378232 LICENSING WORLD DECEMBER 2010

‘TheThe public fails to realise howimportant publicans are to localemployment, for me it’s a great feelingto be able to run a business that canemploy this many people – for meit’s what business is all about.Igo Inn, Ballybrack, Dublin 18‘below cost selling. ‘Legislature should be enacted to ensure aminimum price,’ he says. ‘Modern young people have lost therespect that previous generations had for alcohol – they see it as acheap commodity – and that mindset leads to abuse. Ireland hasalways had a controlled on trade based drinking environment thatkept alcohol out of the home.’Looking AheadJohn Brady is confident that the future of his pubs, and of thetrade, is strong in Ireland. He advises publicans not to look at themarket, but to ‘get on with business as usual’.Having been through a number of recessions, he points out that,‘the value of pubs will return, every time there is a recession wethink it’s the end. But it’s not, life goes on. Today we have far moreoptions when it comes to engaging with our customers than everbefore. Use Facebook, spend a little on your customers to thankthem, organise special nights, we run everything from Brazil nightsto Mexican, French and Italian, and we match beer, food and wine.The business is still there, so get busy.’And with that, John Brady needs to go. He has more pubs tovisit, events to plan, customers to meet – busy indeed.First appeared in...John BradyPub GroupTimeline1968: Originally from Knockfadda, near RoundwoodVillage, Co Wicklow, John began his career in the pub trade in1968 when he joined The Avoca Pub in Blackrock, Co Dublin.From there he moved to Aston’s in Clonskeagh, where he workedfor six years, including the final three years as manager.1978: Exiting the trade for a period, John decided on achange of direction and became a sales rep for Sláinte MineralWater. Travelling the country, he says this period gave him ‘a realinsight’ into the operation of pubs around the country.1981: After deciding to return to the trade and that pubownership was the way forward, John teamed up with his brother,Tom Brady, who had already bought a pub in Roundwood Village,to buy The Igo Inn in Ballybrack in October 1981. Together Johnand Tom gave the premises a complete make-over and set aboutdeveloping a strong local business.1983: In September 1983, the brothers expanded withthe purchase of the nearby The Ramblers Rest in Ballybrack. Tomsold his Roundwood Village premises to concentrate fulltime onThe Ramblers Rest..1986: John and Tom expanded further with thepurchase of Bakers Corner in Kill O’The Grange, Co Dublin, for£750,000 – a record price for a pub at that time. The venuereceived a complete refurbishment, with the addition of a largefunction room upstairs that can cater to 150 guests..1989: With John increasingly interested in building onthe traditional pub business, Bakers Corner opened a restaurantupstairs, named ‘Wheelers’, and an adjoining off licence..1993: Time for yet another addition, this time the Bradybrothers purchased a well-known premises in Shankhill, OldShanganagh Hotel. The venue needed considerable work howeverand was completely knocked and rebuilt to include larger cellars,a reworked bar and lounge, an adjoining restaurant and an offlicence – today it is known as Brady’s of Shankill.1994: The Brady brothers decided to sell The RamblersRest and Tom took over the running of Brady’s of Shankhill.1999: Tom Brady retired from the trade and John, nowthe sole owner of the group, bought The Vevay Inn, Bray, CoWicklow, and completely renovated the building in favour of anew purpose built venue..Continued success tothe John Brady groupSuppliers of Bar, Catering, Cleaning andHygiene Products to the Hospitality Industry.‘Continued success to The John Brady Group’RogeR’s Hot Nut Co.DrumbawngreystonesCo. Wicklowt: +353 1 2810176F: +353 1 2011766e: gotthenibbles@gmail.comW: www.rogershotnuts.comUnit 6 Charvey Way Business Park, Rathnew, Co. Wicklow, IrelandT: 1850 350 450 F: +353 40420488E: cater@iol.ie W: www.caterwareco.comLICENSING WORLD DECEMBER 2010 33