I think this is making clear how many restaurants were only making margin on the up-sells like beverages. At the high-end it's alcohol and dessert and at the lo

I think this is making clear how many restaurants were only making margin on the up-sells like beverages. At the high-end it's alcohol and dessert and at the low-end it's soft drinks and packaged snacks. It's extremely often discussed that your fancier restaurants live or die by their bar.