The Journal
Notes on money, method, and the long game.
Essays and field notes from the Garneau & Hampton team on bookkeeping, personal finance, and running a clean operation.
Personal Finance · 5 min read
The 50/30/20 Myth: A Real Budget for Real Professionals
The famous rule is a starting point, not a strategy. Here's how to build a budget that actually fits a modern life.
Aimee Garneau, MBA
Catering · 5 min read
Pricing a Catered Event Before the First Invoice
Most caterers price from memory and learn at month-end whether the event made money. A cost sheet settles that before the quote goes out.
Garneau & Hampton
Bookkeeping · 4 min read
The Clean Ledger: Why Reconciliation Is a Habit, Not a Chore
Reconciliation isn't a year-end panic. It's a weekly rhythm that keeps your books honest and your decisions sharp.
Aimee Garneau, MBA
Bars & Restaurants · 6 min read
Prime Cost: The 65% Line That Decides Your Year
Food and labor together are the two numbers that decide whether a restaurant makes money. How to measure them weekly instead of guessing.
Ryan Hampton
Food Delivery · 6 min read
Delivery Fees, Line by Line: Where App Orders Really Land
A $30 order through a third-party app does not pay you $30. How to read the payout statement and find the margin that is actually left.
Garneau & Hampton