The lifeblood of any successful business venture, regardless of its size or industry, is not merely the initial capital investment, but rather a well-structured, comprehensive, and flexible budget. For those entrepreneurial spirits who are venturing into the world of small-scale family dining establishments - colloquially known as "mom and pop" restaurants - the creation of a budget blueprint emerges as a pivotal point of success or failure.

The cornerstone of this budgeting enterprise is, of course, an understanding of the basic principles of business economics and financial planning. A restaurant, similar to other commercial entities, operates on the principle of balancing revenue and expenses. However, due to the unique nature of the restaurant industry - marked by its cyclical business patterns, perishable inventory, and volatile consumer demand - the budgeting process requires intricate understanding and strategic planning.

The first step in creating the budget blueprint lies in identifying the core components of the restaurant’s financial ecosystem. These include fixed costs, variable costs, and potential one-time expenses. Fixed costs, as the name suggests, remain constant regardless of the levels of sales or production. These may include lease or mortgage payments, insurance, and salaries for permanent staff. Variable costs, on the other hand, fluctuate in correlation with the restaurant's operations, including food and beverage costs, hourly wages, and utilities. One-time expenses often encompass initial costs, such as renovation, furniture, and kitchen equipment.

Pareto’s Principle, or the 80/20 rule, offers an interesting conceptual framework to manage these costs. This rule suggests that 80% of effects come from 20% of the causes. By identifying and focusing on the 20% of costs that affect 80% of the financial outcome, restaurant owners can effectively prioritize their budgetary allocations.

Additionally, deploying the principles of marginal analysis, restaurant proprietors can optimize their spending decisions. Marginal analysis is a concept from economics that evaluates the benefit or cost of an incremental adjustment to the existing plan. For instance, the cost and consequent benefit of adding an extra dish to the menu or extending the operational hours can be examined using this analysis.

The second phase of the budgeting process involves forecasting the restaurant’s revenue. This can be a complex task due to the inherent unpredictability of the restaurant business. Nevertheless, historical data, market research, and the use of statistical regression models can help in creating a reasonable prediction. The revenue forecast would then be matched against the expected costs to ensure profitability.

It is also crucial to remember that a budget should not be a static document. It should be flexible and responsive to the rapidly changing circumstances in the restaurant business. This financial flexibility can be achieved by implementing a rolling budget, a budgeting technique that continuously updates the budget as new financial data is available.

However, the budgeting process is not just about crunching numbers. It's also about understanding the nature of the restaurant business. The Pareto Principle and marginal analysis, while theoretically sound, should be used judiciously, taking into account the unique characteristics of your specific restaurant and its customer base.

Moreover, the delicate art of balancing quality and cost is critical. While it may be tempting to cut costs by compromising on quality, a restaurant's reputation, and consequent customer loyalty, hinges on maintaining consistent quality. The utilization of Game Theory and its concepts, such as the prisoner's dilemma, can be useful in making strategic decisions about quality and cost.

In conclusion, the creation of a budget blueprint for a mom and pop restaurant is a complex but rewarding process. It requires a deep understanding and intelligent application of economic and financial principles, coupled with a practical understanding of the restaurant business. It's about striking that perfect balance between the science of numbers and the art of gastronomy to create a sustainable, profitable, and beloved dining establishment.