There are new food and beverage brands in expansion mode that are offering unique twists on the pub experience, yet all intend to provide that communal ambiance that our country is craving. These modern-day pubs are expected to be recession proof, as consumers have already proven that even in financially turbulent times, the desire for a drink in a social setting remains a priority. Going out for a drink with friends, especially to restaurants offering food platters that can be shared as well as happy hour deals, further demonstrates the future stability of the pub concept. These pub brands seek spaces in suburban and urban settings alike, and are especially eager to occupy standalone second-generation buildings, even in more remote industrial settings. Look for Voodoo Brewing Co., Tapville Social and The Dead Rabbit to all lead the pack by opening pubs on a national scale.
The Voodoo Brewing Co. franchise expects to open approximately 10 to 15 new units per year over the next three to five years. Immediate growth will take place in all markets (primary, secondary and tertiary) in Texas, Florida, the Carolinas, Ohio, Pennsylvania and Nevada. Voodoo Brewing Co. ideally looks for standalone or attached building sites that are between 3,000 and 7,000 s.f., with 4,000 s.f. being its sweet spot. Older buildings in a post-industrial neighborhood with high-foot traffic and a flourishing nightlife element are especially sought after. The location can be a retail street-front site or a building off Main and Main.
The Voodoo Brewing Co. franchise, which refers to itself as an “anti-corporate brand,” differentiates each of its pub restaurants to reflect its unique environment and intentionally seeks spaces in more distinctive and quirky spots. Ideal sites should have a demographic base of customers between the ages of 25 and 45 who are interested in craft beer. Nearby tenants can include nighttime-oriented brands, such as non-competing bars with live music, as well as late-night coffee houses, including Starbucks. Voodoo Brewing Co., inspired by European beer halls, is known for its award-winning craft beers available on tap, as well as locally curated eclectic pub food.
Tapville Social, which is currently franchising nationally, plans on opening 10 new restaurants this year, followed by 24 new restaurants in 2024. The brand will also be growing the reach of its kiosk units in shopping malls and airports, which enable customers to “stroll” within a larger facility with their drinks. For example, a 15-by-20-foot Tapville Social kiosk opened in December at the Simon Property Group’s The Florida Mall in Orlando, Fla. Current states that the brand is especially targeting for future growth include Texas, Florida, the Carolinas, Georgia, Illinois and Ohio. Beyond that, expect California, Colorado, Connecticut, Indiana, Nevada, Pennsylvania, Kentucky, Massachusetts and Rhode Island to all continue to be eyed for new units.
The Tapville Social restaurant concept generally seeks space in the 4,500- to 5,500-s.f. range, and the brand prefers lifestyle centers, freestanding buildings and mixed-use developments. Its core customer demographics are professional women between the ages of 25 and 44, and its ideal targeted area should have a population of 150,000 in a five-mile radius with an average household income of $80K/year. Preferred co-tenants are other popular dining brands, such as Jersey Mike’s Subs.
A typical Tapville Social restaurant has a designated wall that features 48 self-pour taps of craft beer, as well as cocktails and wine. What makes the Tapville concept unique is that guests can refill their alcohol drinks independently, as they are given “Pour Pass” cards — synchronized to their credit cards — that enable them to turn on the self-pour taps. To offset any potential overdrinking issues, the Pour Pass card deactivates after two pints, and can be reactivated by an employee.
Should guests want a handmade cocktail or food options, a tabletop device can be accessed for easy ordering and table delivery. The self-service concept frees up its staff to ultimately provide better customer service, while enabling the same jovial experience as a traditional pub environment.
The Dead Rabbit has a goal of opening approximately three to five new pubs a year over the next three years beginning in 2024. As for this year, two locations are on the docket: New Orleans will have a pub open by late February/early March, and Austin expects an opening by the end of this year. As for future growth, Tier 1 cities will be targeted at first, followed by Tier 2/Tier 3 locations. Look for Nashville, Tenn., Boston, and Savannah, Ga., to be at the forefront of The Dead Rabbit’s radar for new pub sites. The Dead Rabbit seeks inline retail street-front spaces, especially second-generation Irish pub-themed restaurant sites between 4,000 and 7,500 s.f., in thriving urban metros with heavy foot traffic. Space can be on the ground floor of a mixed-use building. Ideal co-tenants include nightlife-oriented restaurants, such as Eureka! Restaurants, mom-and-pop restaurants, independently owned coffeehouse brands and boutique hotels. The Dead Rabbit is known for being an authentic version of a true modern Irish pub that champions Irish culture with its décor and drinks, and frequently features live music in its community gathering spaces.
