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Doc Ryan’s Case Study

Case study

Doc Ryan’s

Forest Park, IL

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Doc Ryan’s closes its kitchen to partner with a nearby restaurant, allowing food to be walked over and plated via a server for a total restaurant experience

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The Place

Doc Ryan’s is a multi-story Irish Pub located in Forest Park – a western suburb of Chicago. Since opening in the 1950’s, this large bar has been a staple in the community for special events, celebrations, and gatherings – including a fully-functional kitchen.

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The Challenge

Being a go-to gathering space for events, having food options has always been a must for Doc Ryan’s. However, ownership realized that the operating costs of its kitchen was becoming too expensive, and wasn’t sustainable long-term.

“Running a kitchen had a lot of expenses associated with it; between salaries, food costs, training, and marketing, it was hard to justify keeping it. Add to that the hassles that come with regular inspections and having to consistently manage very tight employee/chef schedules.”

The bar needed to continue serving food to keep its place as the go-to spot in town – but also knew its kitchen operation costs were out of hand.

Doc Ryan’s also knew it wanted to continue offering a full-dining experience, complete with servers, menus, and fast serving times. The owners began to explore options outside of the traditional in-house kitchen.

The Solution

Doc Ryan’s discovered 2ndKitchen, realizing they were a perfect match for its unique problems – and presented a list of requirements including a list of preferred restaurant partners and having servers taking orders on-premise.

2ndKitchen was able to quickly secure a partnership with two of the requested local restaurants: Scratch Kitchen and Lounge and Salerno’s.

2ndKitchen also trained the bar’s staff and servers on how to place orders on tablets supplied to the bar.

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“Customers are very happy because they can now get food from local restaurants they love fast. Ordering is very easy and food is dropped off straight to their table. For us, it’s so simple: we don’t have to deal with food preparation and we get to feature food items from amazing chefs in our neighborhood.”

Marcia Sullivan, Owner.

The Result

Doc Ryan’s was able to close its costly kitchen that significantly cut overhead costs while continuing to serve food, complete with a wait staff and complete dine-in restaurant experience.

“For us, it’s so simple: we don’t have to deal with food preparation and we get to feature food items from amazing chefs in our neighborhood.”

Even though the bar experience massive changes behind in the scenes, its customers were able to continue ordering food directly from the friendly staff they had grown accustomed to.

“Customers are very happy because they can now get food from local restaurants they love fast. Ordering is very easy and food is dropped off straight to their table.”

With such positive results, Doc Ryan’s is now looking for new ways to incorporate 2ndKitchen and food experiences into its business and grow the partnership.

“We are exploring having events using 2ndKitchen Popups with onsite chefs. We’ve also just started with a new late-night restaurant to provide food until we close. We love the flexibility of the entire thing.”

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