2009 Dec 23 Dangerman: Talking Pints with Danger Doyle’s Glenn Phelan
Irish pub Danger Doyle’s has already made its mark on the sports bar map in its relatively short existence. The man that made it happen is local impresario and bar scene veteran, Glenn Phelan.
You’ve been in this industry for quite some time – what have you learned about running a bar?
Nothing, as it seems everything changes on a daily basis. It can be something as simple as a shift in staff, or it can be something bigger. For example, last July when government changes led to no F business visas being issued, there was a mass exodus of would-be customers that left the capital.
What did you change to make Danger Doyle’s more successful than Stadium, the previous tenant of your space?
The simple things make all the difference: cleanliness, a big selection of quality beverages and ensuring the right satellite feeds were in place. There was a general overhaul of the systems and procedures that made the Stadium a very slow and painful experience for customers. However, at Danger Doyle’s, a little over half a year in we still have the occasional problem. It will always be this way; you just have to work hard to stem the flow of errors.
Is there anything that separates Danger Doyle’s from the other Irish bars in Beijing?
That is a hard call. As I designed and managed Paddy O’Shea’s, I like to think it was the original. The only noticeable difference is the size of Danger Doyle’s and the layout that gives it much more scope to entertain a wider group of people.
Talk us through your typical working day.
It is usually a long one! My normal start time is noon and is followed by endless meetings with different departments or magazines. However, it’s not until after 7pm when I tend to come to life. I enjoy meeting people. It is the most interesting part of what I do. Beijing is full of the weird and wonderful from every corner of the world. Each night brings a new twist on the diversity of a capital city that is growing at lightening speed.
What’s your favorite beer?
Back in Ireland it was Guinness in the winter and Bulmers cider in the summer. Oh, how I miss Bulmers! Jenny Lou had a limited stock a few years ago. At RMB 45 a can it was worth every last kuai!
Do you get many Chinese customers?
At the moment it is a 70-30 spilt in favor of the laowai. Our Chinese clientele have developed a real taste for Guinness. I have to say this is great, as it is our national drink and it’s good to see Beijingers sipping a pint or two.
Who would you like to show around Beijing, and then take for a pint?
My late grandfather would have soaked up Beijing for its undeniable diversity. I owe a lot to him. I traveled the length and breath of Ireland with my grandfather, and he had a story for every trip made. On a celebrity level it would have to be Roy Keane and why not?
What bars do you frequent?
I rarely get out and about. The Stumble Inn (now defunct) was my default as I was involved in the setup there. Now it’s gone I like to visit my good friend, Chad at Fubar. He makes some great cocktails and it has a very relaxed feel. In general, I think most bars are overrated here. It’s hard to find a bar that has all the right ingredients. I do tend to over scrutinize when I am out. I’m always looking at things that most people don’t even notice. It’s the downside of being in the trade.
What new developments can we expect at Danger Doyle’s?
We are constantly trying to adapt and move forward with the scene. We have added new Foosball tables, and our monthly St. Patrick’s Day countdown on the 17th of each month is taking off well.
Danger Doyle’s
Daily 10am-late. 3/F, Bldg 5, China View, 2 Gongti Donglu, Chaoyang District. (6415 6389) 朝阳区工体东路２号中国红街５号楼三层
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