by David Monteith | Oct 12, 2026
You’ve Costed the Plate, and the Number Isn’t What You Expected. Here Are Your Four Options. TLDR You did the work. You costed the dish properly, every component, trim included, priced against current invoices. Then you divided by the menu price and the...
by David Monteith | Mar 9, 2026
The Restaurant Menu Is Paying for Someone Else’s Brand TLDR: Hidden Subsidies in Collabs, Influencers, and “Exposure” Smart operators treat every collaboration as a distinct business line. Exposing the true cost of influencer marketing requires...
by David Monteith | Feb 9, 2026
Beyond the Prix-Fixe: How to Engineer a High-Contribution Valentine’s Experience TL;DR: Engineering a Profitable Valentine’s Weekend 2026 Valentine’s Day 2026 falls on a Saturday, immediately followed by the Family Day long weekend in many provinces. While a...
by David Monteith | Nov 24, 2025
Financial Specialisation: Mastering Cash Flow and Profitability Section I: Core Identity & Brand Knowledge Base: The Mandate for Financial Specialisation The Canadian foodservice industry is defined by an inherent and escalating financial complexity. Unlike...
by David Monteith | Oct 27, 2025
Stop Overpaying: Your Guide to Choosing a Restaurant Merchant Account in Canada That line item on your monthly report for ‘Merchant Fees’ feels like a black box, doesn’t it? It is a significant expense. It is also one of the least understood costs in...