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 31, 2026
Accountific’s Founder Takes the Stage Both Days at Western Canada’s New Foodservice and Hospitality Expo We’ve got some news we’re genuinely excited about. David Monteith, our founder, is speaking at the NEXT Foodservice + Hospitality Expo in...
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...
