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 | 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 | Oct 5, 2026
TLDR Most restaurant managers are handed responsibility for the outcome and denied the scoreboard. They’re told to watch labour, keep waste down, and protect the margin, then never shown a single report that measures any of it. When the month comes in badly,...
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...
by David Monteith | Aug 24, 2026
Guide to Recipe Costing, Yield, and Food-Cost Percentage for Canadian Restaurants TLDR Most restaurant menus are priced by looking at what the place down the street charges and adding a little. That’s not costing. It’s guessing with extra steps, and...
