by David Monteith | Nov 2, 2026
Outsourced Restaurant Bookkeeping or an In-House Bookkeeper How to decide which one fits your restaurant, based on how much work there is, how specialised it is, and what happens to your books when the person doing them leaves TLDR The choice between outsourced...
by David Monteith | Oct 26, 2026
How Weekly Bookkeeping Saves Restaurant Margins The five jobs that should happen every week, the one-page report you should get at the end of it, and a checklist to hold any bookkeeper to TLDR Weekly restaurant bookkeeping is a short close that repeats every week....
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,...
