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What to Do When a Restaurant Dish Costs More Than You Thought

What to Do When a Restaurant Dish Costs More Than You Thought

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...
Your Restaurant Is Subsidising Someone Else’s Brand — And Your Books Are Hiding It

Your Restaurant Is Subsidising Someone Else’s Brand — And Your Books Are Hiding It

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...
Why Your Full Restaurant Could Lose Money This Valentine’s

Why Your Full Restaurant Could Lose Money This Valentine’s

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...
Steer Your Canadian Restaurant to Absolute Profit with Weekly Financial GPS

Steer Your Canadian Restaurant to Absolute Profit with Weekly Financial GPS

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...
Why Your ‘Cheap’ Restaurant Merchant Account Is Your Most Expensive Mistake

Why Your ‘Cheap’ Restaurant Merchant Account Is Your Most Expensive Mistake

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...
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Recent Posts

  • Your Restaurant Menu Costing Has an Expiry Date
  • What to Do When a Restaurant Dish Costs More Than You Thought
  • Your Restaurant Managers Can’t Hit Numbers They Never See
  • Why Your Restaurant Only Needs to Cost One Dish This Week
  • David Monteith Is Speaking at NEXT Food Expo in Calgary

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