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...
by David Monteith | Aug 17, 2026
Your Restaurant’s Card Tips Are Controlled Tips Now TLDR A controlled tip is a gratuity your restaurant takes possession of before your server ever sees it, and the Canada Revenue Agency (CRA) treats it as pay you handed out. Controlled tips carry Canada Pension...
by David Monteith | Aug 10, 2026
Compliance and Profitability in Canadian Restaurants TLDR Tips that run through your restaurant’s bank account are not revenue. They are a liability in transit, money you are holding on behalf of your staff before you pay it out. When you count them in your read...
by David Monteith | Aug 3, 2026
Protecting Profit: Guide to Restaurant Tip-Out Chains and Payroll Liabilities TLDR The way you hand out tips decides whether you owe tax on them. Same dollars, same servers, but one method costs you nothing and the other can cost tens of thousands a year. Most...
by David Monteith | Jul 27, 2026
Stop Flying Blind: How to Clean Up Your Messy Chart of Accounts and Reclaim Your Profit Margin TLDR Your profit and loss statement says you made money last month. Your bank account says you can’t cover Friday’s payroll. Both are telling the truth, and the...
