Take out customers don’t order high-margin beverages in proportion to dine-in customers. In most of the US, restaurants cannot even sell the highest-margin beve

Take out customers don’t order high-margin beverages in proportion to dine-in customers. In most of the US, restaurants cannot even sell the highest-margin beverages, alcoholic ones, to go. With the lost beverage margin, increased take out volume is at best a wash for most restaurants.