by David Monteith | Oct 19, 2026
Why a Costed Dish Starts Drifting the Day You Finish It, and the Short Monthly Habit That Keeps It Honest TLDR Costing a dish is a real achievement, and most restaurant owners never get there. But a costed plate is a snapshot of one week’s prices, and it starts going...
by David Monteith | Sep 28, 2026
Stop Waiting for a Slow Month to Cost Your Whole Menu and Start With the Plate That Matters Most TLDR Most restaurant owners know they should have their menu costed. Most don’t, and they carry a bit of guilt about it every time the subject comes up. At the NEXT...