Sales Mix Analysis for Multi-Channel F&B Operators: What Your Numbers Are Trying to Tell You Running a restaurant used to mean worrying about the dining room. Now? It’s the dining room, the app, the third-party tablet screaming for attention, and the pickup shelf that somehow never looks neat. You know what? That complexity isn’t just operational—it’s baked right into your numbers. For small restaurant owners juggling dine-in, delivery, and takeout,

When the Numbers Don’t Match the Pour You look at last month’s P&L, then at your bar on a Friday night. The place is buzzing. Cocktails are flying. Guests are happy. So why does the beverage margin feel… off? That disconnect is common, especially in craft-driven programs where creativity runs the show. Managing Beverage Cost Variance in Craft Cocktail Programs isn’t about squeezing bartenders or stripping personality from the menu.

The Real Cost of Building a Kitchen Opening a restaurant is electric. The smells of fresh paint, the hum of new equipment, the clatter of contractors arguing over outlet placement. It feels like progress. But once the dust settles and invoices stack up, reality creeps in. All that money didn’t just disappear—it landed somewhere in your books. And how it lands matters more than most owners expect. That’s where Accounting