F&B Report – June 2026
The Grainhouse · The Lodge · The Sand Bar · Ted's Backyard Patio — Windsor, CO. NorthStar menu-mix, Jan 1 – Jun 4, 2026.
Source: NorthStar "Menu Mix" pulls, single-location, verified non-overlapping. All margin figures are contribution margin (price − food/pour cost) — no labor, overhead, comps, or waste.
Every margin figure is price minus food or pour cost. Labor, overhead, comps, and waste are not included — these are gross product margins, not net profit.
93% of Lodge revenue has no recipe cost loaded. Treat its revenue, mix, and daypart as solid — and its margins as unknown until Ops loads costs.
This data has no guest or check counts, so there is no true average check or attach rate. Revenue share and per-item averages are used as proxies throughout.
Evaluate each concept on its own merits, against its own category benchmarks — not against its siblings. Promo ideas here are opportunity-level concepts, not finished campaigns.
One thing is true everywhere: beverage is the margin engine. Liquor runs 8–14% cost, beer ~20%, wine 18–20%.
| Metric | Grainhouse | The Lodge | Sand Bar | Ted's |
|---|---|---|---|---|
| Revenue | $893,952 | $730,720 | $590,654 | $244,832 |
| Revenue / day | $5,767 | $4,714 | $3,811 | $1,580 |
| Units sold | 89,695 | 38,079 | 73,839 | 27,101 |
| Food : Beverage | 51:49 | 69:31 | 41:59 | 80:20 |
| Blended FC% | 24.5% | 2.7%* | 19.8% | 18.5% |
| Revenue uncosted | 3.8% | 93.1% | 10.4% | 5.7% |
| Menu / dead items | 451 / 111 | 554 / 241 | 389 / 91 | 190 / 47 |
| Daypart profile | Balanced | 92% Dinner | Dinner-led | Own dayparts |
*The Lodge's blended FC% is fiction — 93% of revenue is uncosted. Treat Lodge revenue & mix as solid; margins as unknown.
Already the engine. Reward repeat visits and shift mix toward the high-margin bar — defend the base, don't chase acquisition.
92% dinner at a high-check steakhouse. Lunch and brunch are the single biggest growth lever in the portfolio — once costs are loaded.
A proven drinking crowd with a thin brunch and low food attach. Fill the empty chairs and get more plates onto bar checks.
Fat margins and underdeveloped drinks at a concept with a taphouse on the floor. The cheapest play in the group to fund.
Highest grossing, balanced between kitchen and bar, and 96% cost-loaded — so its numbers are trustworthy.
Beverage detail — Beer 20% FC · Liquor 14% FC · Wine 18% FC. The bar carries nearly half of revenue at excellent cost.
Balanced enough that off-peak isn't the urgent lever here.
| Category | Revenue | % Rev | FC% |
|---|---|---|---|
| Alacarte — Entrée | $243,538 | 27% | 29% |
| Alacarte — Beer | $202,351 | 23% | 20% |
| Alacarte — Liquor | $191,454 | 21% | 14% |
| Alacarte — Appetizer | $138,698 | 16% | 33% |
| Alacarte — Kids | $33,615 | 4% | 27% |
| Alacarte — Soup / Salad | $23,363 | 3% | 34% |
| Alacarte — Wine by Glass | $18,839 | 2% | 18% |
| Alacarte — N/A Beverage | $18,355 | 2% | 10% |
| Volleyball Revenue (mis-mapped) | $11,910 | 1% | 99.7% |
The "Volleyball (Beer League)" line is a league/fee item mis-categorized as F&B — re-map it out so it stops polluting food numbers.
| Item | Revenue | Units | FC% |
|---|---|---|---|
| BBLT Burger | $26,313 | 1,638 | 32% |
| Turkey Melt | $24,779 | 1,552 | 31% |
| Coors Light ★ | $24,143 | 3,449 | 14% |
| Juicy Bit IPA ★ | $22,984 | 2,873 | 19% |
| Nashville Hot Chicken | $21,181 | 1,300 | 33% |
| Cheese Curds ★ | $18,930 | 1,235 | 29% |
| Mich Ultra ★ | $18,795 | 2,685 | 16% |
| Tito's ★ | $18,632 | 2,329 | 16% |
| Blackberry Marg ★ | $17,875 | 1,625 | 16% |
★ Stars — high volume and strong margin. Five of the nine top sellers are high-margin bar items.
A cluster of high-volume items runs well over benchmark. The appetizer category overall sits at 33% food cost. Reprice, re-portion, or bundle — the pattern is consistent and fixable.
Core opportunity: it's already winning — so the play is frequency, mix-shift to the high-margin bar, and margin repair, not acquisition.
Highest-traffic concept means the best ROI on a visit-based rewards program. Reward repeat visits — the data supports it as the retention engine.
A rotating signature cocktail / craft-beer flight spotlighting the 14–20% FC stars — Blackberry Marg, Juicy Bit — steering guests toward high-margin beverage.
Pair high-FC wings with a high-margin beer so the blended ticket margin improves even when wings stay popular. Or re-portion and consolidate the HH variants.
Highest average ticket and a powerful steak program — but 93% of revenue has no recipe cost loaded.
$674.6K of $730.7K (92%) is dinner. For a venue with this average check, that's enormous unused capacity. The lunch/brunch whitespace is the biggest single growth opportunity in the group.
554 menu items — the largest in the group — with 241 low-movers worth $28K, plus generic "Open Food" ($23K) and open-liquor keys. Open keys can't be costed by definition: a margin-control and theft-risk blind spot.
Even the bar is mostly uncosted: liquor 81% blind · wine 78% blind · beer 68% blind.
The 8% of midday revenue is the largest untapped lever in the portfolio.
| Category | Rev | % Rev |
|---|---|---|
| Food (steaks/entrées) | $474,373 | 65% |
| Liquor | $121,207 | 17% |
| Wine by Glass | $50,736 | 7% |
| Wine by Bottle | $25,067 | 3% |
| Beer | $18,159 | 2% |
| Dessert | $17,133 | 2% |
FC% withheld — the category is cost-blind.
| Top seller | Rev | Units |
|---|---|---|
| PYC Filet | $48,465 | 1,077 |
| PYC NY Strip | $31,056 | 647 |
| PYC Ribeye | $30,420 | 468 |
| Old Fashioned | $25,610 | 1,829 |
| Pasta Sirloin | $25,536 | 623 |
| Open Food ⚠ | $23,199 | 445 |
All uncosted — margin unknown. ⚠ "Open Food" can't be costed by definition.
Virtually the entire steak program, plus most wine and liquor, has no recipe cost loaded. Several liquors even ring at 100% FC — cost was entered equal to price. The menu has ~4×'d from a right-sized baseline of 124 to 554 items.
Build the demand engine now — but hold the spend until Ops loads costs. Make the cost-load the trigger.
92% dinner = massive unused midday capacity at a high-AOV venue. A steakhouse "power lunch" prix-fixe and/or weekend brunch — after costs are loaded.
Wine-pairing dinners, seasonal features around the $48K Filet program, chef's table. Upscale concepts grow on occasion, not price cuts.
A date-night / anniversary reservations engine. The "Valentine" item already shows event demand converts. Do not run BOGO/discount mechanics here.
Beverage is 59% of revenue at excellent margins. Heavily dinner-weighted, with room off-peak.
Beverage detail — Beer 20% FC · Liquor 13% FC · Wine 20% FC.
Brunch is just 10% — the clearest off-peak opening.
| Category | Revenue | % Rev | FC% | Blind |
|---|---|---|---|---|
| Alacarte — Beer | $163,824 | 28% | 20% | 10% |
| Alacarte — Liquor | $149,417 | 25% | 13% | 8% |
| Alacarte — Entrée | $123,922 | 21% | 22% | 3% |
| Alacarte — Appetizer | $54,037 | 9% | 26% | 10% |
| Alacarte — Wine by Glass | $26,340 | 4% | 20% | 11% |
| Alacarte — Soup / Salad | $20,680 | 4% | 27% | 14% |
| Alacarte — Pizza | $18,214 | 3% | 16% | 40% |
| Alacarte — Kids | $10,764 | 2% | 22% | 0% |
Load pizza recipe costs (40% blind), fix or drop the high-FC salads, and trim 91 dead items ($4.4K).
| Item | Revenue | Units | FC% |
|---|---|---|---|
| Breckenridge Vodka (Well) ★ | $41,993 | 5,999 | 7.6% |
| Tito's ★ | $23,704 | 2,963 | 14% |
| Chicken Wings | $20,724 | 942 | 29% |
| Coors Light ★ | $20,153 | 4,030 | 20% |
| Sandbar Classic Burger ★ | $17,052 | 1,218 | 21% |
| Sun Cruiser ★ | $16,595 | 2,370 | 22% |
| Fairway French Dip ★ | $13,176 | — | 17% |
★ Stars — well spirits, domestics, and two food anchors. Margin leaks: Southwest Eggrolls 38% · Cobb Salad 42%.
Brunch is just 10% ($58K). Bottomless mimosas and a build-your-own Bloody bar — beverage is the house strength and high-margin.
Shareable apps and "drinks + plate" bundles to convert beverage-led visits into food-and-beverage checks.
Push the ultra-high-margin house spirits — Breckenridge Well at 7.6%, Sun Cruiser — as named summer cocktails. Nearly pure contribution.
Newest concept, mid-teens food cost — roughly 83–85¢ of every dollar is contribution. Lean, disciplined menu.
Beer is only 10% of total revenue (22% FC) — odd for a concept with a taphouse on the floor. Liquor 10% FC.
Beverage share barely moves by daypart (15–23%) — the low mix is structural, not a daypart artifact.
| Item | Revenue | Units | FC% |
|---|---|---|---|
| Classic Smash Burger Meal ★ | $26,436 | 2,203 | 15% |
| Jalapeño Bacon Meal ★ | $17,550 | — | 17% |
| Backyard Burger Meal ★ | $16,926 | — | 16% |
| Western Burger Meal | $12,432 | — | 16% |
| Buffalo Chicken Meal | $7,514 | — | 16% |
| Figgy Smash Meal | $7,410 | — | 16% |
| Cookies & Crème Milkshake | $7,272 | 1,212 | 28% |
Burger meals all run ~15–17% FC. Beer lineup is deep (45+ SKUs) but pitchers are effectively dormant (1–2 units all period).
Beverage is dramatically underdeveloped — 20% of mix, beer just 10% — at a burger concept with a taphouse on the floor. Burgers and beer, shakes, and sodas are natural pairs, and drink pour costs run just $0.09–$1.70. Every incremental cover is almost pure contribution.
A summer, all-ages beverage push — free shakes/sodas/teas with meals, a free first beer, a "Backyard Bucket" of domestics, revived pitchers, and a signature Ted's cocktail.
Youngest brand, most marketing-elastic — reach and trial are the constraint, not conversion. Fat margins make each incremental cover nearly pure contribution.
Flights (none offered today — odd for a taphouse), rotating taps, and shareable buckets/pitchers to lift the whole concept's beverage attach.
Liquor 8–14% FC, beer ~20%, wine 18–20%. Beverage-forward promos are cheap to fund and accretive almost everywhere.
The Lodge is the extreme, but every venue has blind pockets — Sand Bar pizza 40%, Grainhouse dessert 74%, Ted's wine-by-bottle 95%.
Volleyball, concessions, simulator, gift cards, banquet lines — re-map out of core F&B so category margins aren't distorted.
No special happy-hour restriction; drink specials and food+drink combos are permitted. Dram-shop rules and the 2 a.m. cutoff still apply.
One data fix gates the biggest lever — so it goes first. The rest are ordered by cost-to-fund against upside.
Every Lodge profitability statement is provisional until recipe costs are loaded.
No true average check or attach rate exists — revenue share and per-item averages are proxies throughout.
Price minus food/pour cost. No labor, overhead, comps, or waste are included.
NorthStar Menu-Mix exports, single-location. An earlier batch that double-counted across files by 126% was discarded.
$2.46M across four healthy concepts, each with a distinct play. Beverage carries the margin everywhere. Load the Lodge's costs and the largest growth lever in the portfolio opens up.