Running a food business in the US

Delivery fee caps in Massachusetts and New York City: what applies to you

New York City caps what delivery apps charge restaurants. Massachusetts had a temporary cap that tied to the COVID emergency. What each rule covers, what is not capped, and how to check your own agreement.

How to take direct online orders in New York City without delivery apps

A practical guide for New York City restaurants that want to take their own online and phone orders: what you need, what it costs, how to deliver, how to win customers over and what to check. Checked October 2026.

New York hospitality wage order: spread of hours, call-in pay and uniforms

Three extra payments in the New York hospitality wage order that catch restaurants out: spread of hours, call-in pay and uniform maintenance. What they require and how to avoid claims. Checked October 2026.

NYC delivery app fee caps and customer data rules for restaurants

What New York City law says about delivery app commissions after the 2025 rewrite, why a federal appeals court struck down the customer data law in August 2026, and how to check your own contracts. General information, checked October 2026.

Online ordering for restaurants in Oregon, New Hampshire and Arizona

What changes when a restaurant takes orders online in Oregon, New Hampshire or Arizona: tax on takeout and delivery, third-party fee caps that were tied to emergencies, and how to price direct orders.

How to set up online ordering without the delivery apps (2026)

How a restaurant can take its own online orders for pickup and delivery: menu, tax, payments, pickup times, staffing and what to check in Utah, Pennsylvania and Connecticut.

Philadelphia's 15 percent delivery commission cap for restaurants

Philadelphia limits what third-party delivery apps may charge a food business. What the 15 percent cap covers, how the opt-in higher tiers work, what to check on your agreement and what to do if you are charged more.

What delivery app commission really costs your restaurant

Delivery apps commonly take a large share of every order before card fees and promotions. What that does to your margin, what New York City limits, and how to move regulars to ordering direct.

Can a restaurant charge a no-show fee in Oregon, New Hampshire or Arizona?

How an independent restaurant can set and collect a no-show or late-cancellation fee: disclosure before booking, card-on-file consent, reasonable amounts, records for disputes, and where state law comes in.

How to reduce restaurant no-shows in Utah, Pennsylvania, Connecticut

How to cut no-shows with reminders, card holds and deposits, how to word a cancellation policy, and what to check with a lawyer in Utah, Pennsylvania and Connecticut.

Reduce restaurant no-shows in Massachusetts: deposits, holds and disclosure

How a Massachusetts restaurant can cut no-shows with reminders, card holds and deposits, how the state's fee disclosure rules apply, and how to write a cancellation policy guests accept. Checked October 2026.

How to run a waitlist for walk-in guests at a restaurant

A practical guide to running a walk-in waitlist: quoting times, texting guests, balancing walk-ins with reservations and handling a full room without losing the line.

Arizona restaurant seasons: snowbirds, spring training and the summer slump

Phoenix and Scottsdale restaurants earn their year between October and April. How to staff for February peaks, take deposits, run patios in the heat and survive the summer months.

Arizona restaurant TPT by city (2026): how the layers add up

How Arizona transaction privilege tax works for a restaurant: state, county and city layers, why Phoenix, Tempe, Scottsdale, Tucson and Flagstaff differ, and how to find and set your exact rate.

Credit card surcharge rules for restaurants in five states

Can your restaurant add a surcharge for paying by credit card? Massachusetts bars it, New York allows it with disclosure, and the other three states are reported to permit it. Card network rules and alternatives.

Flagstaff and Tucson minimum wage and tip rules for restaurants (2026)

Flagstaff and Tucson set their own minimum wages above the Arizona rate. What each city requires of a restaurant, how the tip credit differs, and how to plan for next January.

Florida food handler training and food manager certification

Florida food service employees need approved training within 60 days of hire, valid for 3 years, and managers must pass an approved test within 30 days. What to keep on file for inspections.

Hiring restaurant staff in Georgia: E-Verify, the I-9 and paperwork

A checklist for hiring in a Georgia restaurant: E-Verify for larger employers, the business license affidavit, the I-9, young workers and the records to keep.

Hiring and keeping restaurant staff in Massachusetts: a practical guide

A practical guide to hiring and keeping restaurant workers in Massachusetts: where to advertise, what to tell new hires, pay and sick time, scheduling and retention. General information, checked October 2026.

How Cape Cod restaurants can stretch the season and staff it

Cape Cod restaurants earn most of their year in a few months. How to stretch the season into May and October, staff it despite visa delays, and keep a locals' base in winter.

Is New Hampshire's restaurant labor shortage easing in 2026?

Staff shortages are down from 2024 but far from gone. What NHPR, the Valley News and the James Beard Foundation report on hiring in New Hampshire, and what owners can do.

New Hampshire gift card rules for restaurants: expiry and fees

What New Hampshire law says about restaurant gift certificates: no expiration at or below $250, no dormancy fees, how unclaimed value is treated and what to put on the card.

New Hampshire Meals and Rooms Tax: how to register and file (2026)

A practical guide to the Meals and Rooms Tax for a New Hampshire restaurant: the operator license, what is taxable, how tips and catering are treated, and when returns are due.

New Hampshire Meals and Rooms Tax and tipped wages for restaurants

New Hampshire has no general sales tax but charges an 8.5 percent Meals and Rooms Tax on restaurant food and drink. What it covers, how to set up your register, and the basics of tipped wage rules.

Planning a New Hampshire restaurant around foliage, ski and summer seasons

Restaurants in the Lakes Region, the White Mountains and the seacoast earn most of their year in a few peaks. A calendar approach to staffing, ordering, reservations and the quiet shoulder seasons.

New Hampshire sick leave law for restaurants: what is required (2026)

New Hampshire has no state paid sick leave mandate for private employers. What that means for a restaurant, how federal leave and the voluntary Granite State program fit, and why a sick policy still matters.

New Hampshire tip pooling and service charge rules for restaurants

How New Hampshire law treats tips, voluntary pools and automatic service charges: RSA 279:26-b, the tipped wage, the meals tax on gratuities, and bills that did or did not pass.

Hiring restaurant staff in North Carolina: E-Verify, minors and paperwork

A checklist for hiring in a North Carolina restaurant: E-Verify for larger employers, the I-9, youth employment certificates for workers under 18 and how to keep records.

Restaurant gift card laws in five states: what your business must follow

Federal law sets a five-year floor. Massachusetts and New Hampshire add their own gift certificate rules, and New York, Oregon and Arizona need checking. How to design a card that complies, and unclaimed property.

TABC seller-server training: is it required for Texas restaurant staff?

What Texas restaurants need to know about TABC seller-server certification: why most owners require it, what safe harbor means, who should be trained, how fast and how to keep records.

Utah's restaurant industry: how to read the jobs, sales and population data

What the public data say about Utah restaurants: where to find the counts, jobs and population figures, how to read them, and what a small independent can do with them.

Washington food worker card: who needs one and how to get it

Every Washington food worker needs a food worker card shortly after starting. How the card works, how to get new staff certified quickly, and the records an inspector will ask to see.

What New Hampshire's 2026 tourism forecasts mean for restaurants

The state expects about 3.9 million fall visitors spending about $2 billion. What the forecasts say, what they leave out and how restaurant owners can use them.

Why are New Hampshire restaurant margins so thin in 2026?

Wholesale food prices are well above 2020, staffing is hard and the meals tax is 8.5 percent. What New Hampshire reports and the National Restaurant Association say about margins, and what owners can do.

Massachusetts happy hour ban: what bars and restaurants can offer instead

Massachusetts has banned happy hour drink discounts since 1984, and a change was being debated in the legislature in 2026. What the rules prohibit, what is still allowed, and how to fill a quiet early evening.

Florida automatic renewal law for dining clubs and memberships

If your Florida restaurant sells a dining club, wine club or annual membership that renews on its own, section 501.165 sets disclosure, notice and cancellation rules.

Illinois automatic renewal law for dining clubs and memberships

An Illinois restaurant selling a wine club, dining club or annual pass that renews on its own must disclose the terms, get consent and make cancellation as easy as sign-up.

Louisiana Click-to-Cancel Act for restaurant memberships

Louisiana's Click-to-Cancel Act starts January 1, 2027 and covers subscriptions that renew on their own. What it requires, how it treats small businesses and what a restaurant with a coffee club should check.

Massachusetts automatic renewal rules for restaurant memberships

A coffee club, a wine club or a paid regulars' program that renews on its own is a negative option under 940 CMR 38. What to disclose, how cancellation must work and when a renewal notice is due.

Minnesota automatic renewal law for restaurant memberships

A coffee club, a wine club or a paid dining membership that renews on its own has to follow Minnesota's 2024 renewal law. What to disclose, how to confirm, how cancellation must work and when to send a notice.

New York automatic renewal law for restaurant memberships

A wine club, a coffee subscription or a paid regulars' program that renews on its own must follow General Business Law 527-a. The disclosure, consent, cancellation and reminder rules, with the penalties.

Restaurant loyalty programs that work for independents

Turning a first visit into a habit is cheaper than finding a new guest. Which loyalty formats suit an independent restaurant or café, how to set a reward you can afford, and the mistakes that kill a program.

Tennessee automatic renewal law for restaurant memberships

Tennessee Code 47-18-133 requires clear renewal terms, the customer's affirmative consent, a copy of the terms and a simple way to cancel for any restaurant club or subscription that renews on its own.

How to get more customers to your Connecticut restaurant (2026)

A plan for Connecticut restaurant owners who want more guests: be found by commuters and locals, use the shoreline and college calendars, build regulars and measure what works.

How to get more customers for a Baltimore neighborhood restaurant

A practical plan for a Baltimore corner restaurant or cafe: win the blocks around you, use game days and festivals, work with the markets and build a list of regulars.

How to get more customers for your Ohio restaurant in 2026

A practical plan for an independent Ohio restaurant or cafe: fix how you are found, give the regulars a reason to return, and use game days, markets and college calendars.

How to get more customers to your Georgia restaurant (2026)

A practical plan for Georgia restaurant owners: be found on a phone, serve your neighborhood, plan around Sunday lunch, game days and tourist seasons, and turn first visits into regulars.

How to get more customers to your North Carolina restaurant (2026)

A practical plan for North Carolina restaurant owners: be found on a phone, serve the people around you, use the beach, mountain and college calendars, and turn first visits into regulars.

How to get more customers to your Pennsylvania restaurant (2026)

A plan for Pennsylvania restaurant owners who want more guests: be found on the phone, win your neighborhood, use game days, Lent and tourist seasons, and turn first visits into regulars.

How to get more customers to a restaurant in New Hampshire

New Hampshire restaurants serve locals, commuters and seasonal visitors. How to win each group: foliage and ski timing, the Seacoast, the north country, listings and local regulars.

How to get more customers to a restaurant in Phoenix

Phoenix restaurants live by the seasons: snowbirds, spring training, summer heat. How to win visitors and locals, fill the quiet months and stand out in a market full of new openings.

How to get more customers to a restaurant in upstate New York

Upstate restaurants serve locals, college towns and seasonal visitors. How to win each group: local regulars, tourism timing, partners, listings and a menu people can find.

How do I get more customers to my Rhode Island restaurant? (2026)

Practical ways for a Rhode Island restaurant, shack or cafe to bring in more guests all year: beat the off-season, win locals, work with colleges and hotels, earn reviews and track results.

How do I get more customers to my small-town Iowa restaurant?

Practical ways for a small-town Iowa cafe, tavern or restaurant to bring in more guests: win the regulars, reach travelers and farm families, partner with schools and events, and track results.

How do I get more customers to my Texas restaurant? (2026)

Practical steps for a Texas restaurant, taqueria or barbecue joint to bring in more guests: be found by dish, win reviews, work with neighbors, plan around heat and events, and track what works.

How do I get more customers to my Wisconsin restaurant? (2026)

Ten practical ways a Wisconsin tavern, supper club or cafe can bring in more guests this year: anchor nights, search listings, reviews, local partners and a simple way to track what works.

How to get more customers to your Utah restaurant in 2026

A practical plan for Utah restaurant owners who want more guests: fix how you appear in search, build a regular base, plan around Sundays and seasons, and use what is special about Utah dining.

Marketing a cafe in a Connecticut college town: a term-by-term plan

How to market a cafe or restaurant near Yale, UConn or another Connecticut campus: the academic calendar, student budgets, parents' weekends, summer slumps and keeping locals when students leave.

Marketing a cafe in a New Hampshire college town

A cafe near UNH, Keene State or Dartmouth lives by the academic calendar. How to plan for term time and breaks, win students and staff, and keep townspeople coming in summer.

Marketing a restaurant in a North Carolina college town

How to market a restaurant in Chapel Hill, Durham, Greensboro, Boone or another North Carolina college town: game days, move-in, graduation, student budgets and the summer slump.

Marketing a restaurant in Athens, Georgia: game days to graduation

How to market a restaurant in a town with a large university: game-day plans, move-in week, music nights, students on a budget and the long summer.

Marketing a restaurant in a Utah college town: Provo and Orem

How to market a cafe or restaurant near BYU and Utah Valley University: the student calendar, budget-minded groups, alcohol-free socializing, parents' weekends and the summer dip.

Restaurant marketing on a small budget in Washington

A practical marketing plan for an independent Washington restaurant with little money: fix how you appear in search, use the rainy season and the farmers market calendar, and build a regulars list.

Restaurant marketing on a small budget: a Michigan owner's plan for 2026

A practical marketing plan for a Michigan restaurant with little money: listings, reviews, seasons, local partners, a simple email list and the one number to track each month.

Arizona gift card law for restaurants: no fees, no expiring balances

What Arizona's gift card statute requires of a restaurant: no fees, no expiring money, how a card may show an expiry date, which promotions are exempt and the per-card penalty.

Connecticut electricity costs and restaurants: where the bill goes

Connecticut businesses pay some of the highest commercial electricity prices in the country. What that means for a restaurant kitchen, where the energy goes and what to do about it.

Illinois interchange fee law: card fees on sales tax and tips

Illinois passed a law aimed at card interchange fees on the sales tax and tip part of a payment. What it is meant to do, what to ask your processor and how to read your statement.

Is Phoenix's restaurant scene still growing in 2026?

Phoenix keeps adding restaurants, chains and chef projects. What the growth means for an independent and how to compete for diners in a crowded market.

New York weekly pay rule for restaurant cooks and manual workers

New York Labor Law section 191 requires weekly pay for manual workers. Which restaurant staff count, what the 2025 amendment changed about damages, and how to set up payroll. Checked October 2026.

Pennsylvania's minimum wage is still $7.25: what it means for hiring

Pennsylvania's minimum wage has long matched the federal $7.25. What that means for restaurant hiring, why market pay is higher, and how to plan if the law changes.

Restaurant food cost and menu pricing: a step-by-step method

Know what every plate costs you and price it on purpose. The food cost formula, how to cost a dish line by line with your own invoices, how sales tax fits a US menu, and when to raise prices.

What tariffs mean for restaurant food costs in 2026

Tariffs have hit imported food and drink, but they are only part of the cost story. What operators report, what the USDA says about beef and coffee, and how to respond on your menu.

Why are restaurant costs rising in 2026 and 2027?

Food, labor, insurance, energy and card fees are all up. What the federal data and the National Restaurant Association say about 2026 and 2027, and what an independent owner can do about it.

Why are restaurant costs rising in Massachusetts in 2026?

Food prices in Boston are rising more slowly than the national rate, but wages, leave contributions and thin margins squeeze Massachusetts restaurants. What the data says.

Why are restaurant costs rising in New York in 2026?

New York's 2026 minimum wage, the state's plans for 2027, payroll contributions and rent all push on restaurant margins. What the state figures say and what owners can do.

Arizona food handler card and food manager rules by county (2026)

Arizona has no statewide food handler card: the county decides. What Maricopa and Coconino require, what to check in Pima, and how to track cards and managers across locations.

Arizona minimum wage, tip credit and sick time for restaurants in 2026

Arizona's 2026 minimum wage, the 3 dollar tip credit, why Flagstaff and Tucson differ, and the earned paid sick time rule that applies to every restaurant payroll.

Arizona Transaction Privilege Tax for restaurants: how the TPT works

Arizona does not have a classic sales tax. It has a Transaction Privilege Tax on the business, stacked from state, county and city rates by classification. What a restaurant needs to license, collect and file.

Asheville restaurants after Helene: lessons for owners everywhere

What Hurricane Helene taught Asheville restaurants about insurance, cash, communication and recovery loans, and how any North Carolina owner can prepare for a storm, a flood or a lost season.

Atlanta and Savannah alcohol rules for restaurants: what to ask the city

Georgia leaves much of the alcohol rulebook to cities. How licensing works in Atlanta and Savannah, why Sunday and closing hours vary and what to confirm before you plan a bar program.

The 2026 World Cup in Atlanta: what restaurants can learn

Atlanta hosted eight World Cup matches in 2026. What the projections promised, what restaurants near the stadium reported, and lessons for planning for any big event crowd.

Masters week planning for Augusta, Georgia restaurant owners

How an Augusta restaurant can plan for Masters week: the daytime lull and evening rush, staffing, menus and pricing, supplier and street changes, and keeping locals who stay away.

Best software for a small restaurant in 2026: how to choose

There is no single best restaurant software, only the right mix for your size and pain. The categories, the questions to ask each vendor, and how to avoid paying for tools that do not talk to each other.

Boston outdoor dining program: patio rules for restaurants

Boston's seasonal outdoor dining program sets hours, space and paperwork rules for sidewalk and street patios. What the 2025 application guide required, from the engineer's site plan to the 10 p.m. cutoff.

Buying local produce and seafood for your menu in NC and Georgia

How to source from farms, markets and docks in North Carolina and Georgia: finding growers, approved sources, honest menu claims, seasonal planning and pricing.

Card surcharge rules in five states: UT, PA, CT, NC and GA

Connecticut bars credit card surcharges, while the other four states in this guide allow them within card network rules. What a surcharge is, how it differs from a cash discount and what to confirm first.

Chicago fair workweek rules: do they cover your restaurant?

Chicago's Fair Workweek Ordinance requires advance schedules and extra pay for late changes, but it is aimed at large employers. How to tell whether a restaurant is covered.

Chicago paid leave and paid sick leave for restaurants

Chicago requires paid leave and paid sick leave from covered employers. Who is covered, what a restaurant must write down and post, and where to read the current rules.

Game day planning for restaurants in college towns

How a restaurant in Chapel Hill, Athens, Durham, Raleigh or Atlanta can plan for home games: staffing, a limited menu, deposits, supplies, traffic and the quiet weeks.

Connecticut certified food protection manager rules for restaurants

Connecticut's qualified food operator rule became the certified food protection manager. Which classes of food establishment need one, the 2024 allergen training and what to confirm.

Connecticut Farm-to-Chef Week and CT Grown: a guide for restaurants

How a Connecticut restaurant can use the state's Farm-to-Chef program and CT Grown to find farms, run a September local menu and tell guests the truth about where food comes from.

Connecticut gift card law for restaurants: no expiry, no fees

What a Connecticut restaurant needs to know about gift cards: the state bars expiration dates, dormancy fees are a problem, unclaimed property rules still matter and how to sell more cards well.

Connecticut's 7.35 percent meals tax: what restaurants collect

Connecticut charges a higher sales tax on meals than on most goods. What the 7.35 percent rate covers, how the 2019 change was clarified, and how to set up your register and file.

Connecticut minimum wage and tipped wages for restaurants

Connecticut sets higher cash wages for servers and bartenders than the federal rate. The 2026 figures reported by compliance sources, the 2027 increase, and what to check about the tip credit.

Connecticut paid sick leave for restaurants: the 2026 and 2027 changes

Connecticut's paid sick leave law expanded to employers with 11 or more employees in 2026 and reaches all employers in 2027. Accrual, who is covered and what to change in payroll.

Connecticut restaurant industry: how big it is and where you fit

How to read the size of Connecticut's restaurant industry: how many locations, jobs, sales and taxes the National Restaurant Association reports, and what an independent owner can take from them.

Connecticut tip pooling and service charges: what is settled

In Connecticut tips belong to employees, but the rules on mandatory tip pools are less settled than the federal rules. What is clear, what to confirm with the Department of Labor and how service charges differ.

Dining Out NYC: sidewalk and roadway cafe rules for restaurants

How outdoor dining works for NYC restaurants: sidewalk and roadway cafes, the City Council vote of August 2026 on year-round roadway dining, license fees and what to confirm before you build. Checked October 2026.

Does NYC Fair Workweek apply to your independent restaurant?

Who is covered by the NYC Fair Workweek law, why most independent restaurants are not, what the law requires of fast food chains, and what good scheduling looks like anyway. Checked October 2026.

Downtown Hartford offices and the lunch trade: what owners can do

What high downtown Hartford office vacancy means for lunch restaurants, and how owners in Hartford and other office cities can shift toward residents, events, catering and evening trade.

How to fill quiet winter weeknights at a Wisconsin restaurant

January to March is slow for many Wisconsin restaurants. Practical ways to fill a quiet Tuesday: league nights, Lent, game-day plans, group dinners and a menu that fits the cold.

Florida credit card surcharges: the statute, the 2015 ruling and today

Florida's statute still says a seller may not add a credit card surcharge, but a federal appeals court struck it down in 2015. What that means for a restaurant now, and what to confirm first.

Florida dogs on restaurant patios: the section 509.233 permit

Florida lets a city or county allow dogs in a restaurant's designated outdoor area, but only with a local permit and strict conditions. What the application needs and the rules to post.

Florida local minimum wage and paid leave: why one rule covers every city

Section 218.077 bars Florida cities and counties from setting their own minimum wage or required employment benefits, so a restaurant in Miami follows the same pay rules as one in Jacksonville.

Florida menu calorie labeling rules: who must post calories

Federal menu labeling applies to chains of 20 or more locations, and Florida reserves nutrition rules for the state, so a city cannot add its own. What an independent restaurant must do.

Florida operations charge disclosure law for restaurants

Section 509.214 makes a Florida restaurant show every service charge, automatic gratuity, delivery fee or card surcharge on the menu, website, bill and receipt. What to post and where.

Florida restaurant gift card law: no expiry, no fees

A Florida gift certificate sold by a restaurant generally cannot expire and cannot carry dormancy or service fees. The exceptions for loyalty offers, how to word a promo card and tax.

Florida tipped minimum wage and tip credit for restaurants in 2026

Florida's minimum wage is $15.00, with a tipped cash wage of $11.98. How the tip credit works, the make-up pay test and the records to keep.

Florida tip pooling and service charges for restaurants

Who may share a tip pool in Florida, why a mandatory service charge is not a tip, how card fees can be deducted and how the receipt must show each line.

Can a restaurant ask for reviews? The FTC fake review rule explained

The federal rule on fake and paid reviews took effect in October 2024. What it means for a restaurant that asks guests for reviews, offers a free dessert, or responds to criticism, and what is safe.

Georgia gift cards: expiry limits and unclaimed property reporting

A Georgia restaurant's unredeemed gift cards can become state property. What the federal expiry floor says, when the unclaimed property report is due, and what records to keep from the day you sell a card.

Georgia tipped wage and tip credit for restaurants: what applies in 2026

Georgia has its own minimum wage figure, but federal law sets the floor for most restaurants. How the tip credit works, what to record and where to check before you set pay.

Georgia tip pooling and service charge rules for restaurants (2026)

How tip pools and service charges work for Georgia restaurants under federal rules: who may share, what managers cannot take and how to label a charge on the check.

How Boston restaurants can fill January and February

January and February are slow in Boston. How independent restaurants can fill the room: Dine Out Boston, weeknight menus, locals' nights, private groups and steady regulars.

How many Massachusetts restaurants have closed in 2026?

A look at restaurant closures in Massachusetts in the first half of 2026, what trackers estimate, why a closure count is hard to read, and what independents can learn from it.

Fill quiet January and February nights at a North Carolina restaurant

Practical ways to fill a North Carolina restaurant in the quiet weeks after the holidays: a locals menu, midweek events, catering, partnerships and a plan to keep staff.

How to fill slow weeknights at your restaurant

Monday and Tuesday nights cost you staff, heat and light whether anyone comes in or not. Ideas that bring people in on quiet nights, how to choose between them, and how to tell which ones worked.

How to get more Google reviews for your restaurant (Iowa owner's guide)

How an Iowa restaurant can get more honest online reviews in 2026: when to ask, what to say, how to reply, what the law forbids and how to read a review as free advice.

How to get more restaurant reviews honestly under the FTC rule

Reviews decide where people eat, and since October 2024 the FTC can fine businesses for fake or rigged ones. What the rule bans, how to ask for reviews properly, and how to reply to the bad ones.

How to keep your Minnesota restaurant busy through winter

Minnesota winters are long, and a quiet January can sink a restaurant. A practical plan for warming up the dining room, bringing regulars out in the cold and using the season to your advantage.

How to price a menu in Oregon where there is no tip credit

Oregon restaurants pay the full minimum wage before tips. How that shapes menu prices, service charges, tip pools and the way guests read the check.

How to respond to a bad online review of your restaurant

A calm, practical method for responding to a negative review of your restaurant: when to reply, what to say, what never to say, how to handle false reviews and how to turn a complaint into a fix.

How to respond to a bad restaurant review without breaking the FTC rule

How to answer a negative review calmly, what the FTC fake review rule bans (threats, suppression, paid sentiment) and a simple reply template for a restaurant owner.

How to run a hotel restaurant in the US: room charges, tips and tax

How a restaurant inside a US hotel keeps meal tax apart from lodging tax, what happens to tips and service charges on a room bill, and the records that make an audit easy.

How to win both visitors and locals as a Nashville restaurant

Nashville restaurants serve tourists and neighbors at once. A practical plan for being found by visitors, keeping the locals who pay the bills in the slow months, and using music and events well.

Hurricane preparedness for coastal restaurants in the Carolinas and Georgia

A practical plan for a restaurant on the North Carolina or Georgia coast: before the storm, closing, power loss, food safety, staff pay, insurance and reopening with the health department.

Illinois Paid Leave for All Workers Act for restaurants outside Chicago

Illinois has a statewide paid leave law that employees can use for any reason. What a restaurant outside Chicago must decide, and the questions to put to the Illinois Department of Labor.

Illinois restaurant gift card law: expiry dates, fees and disclosure

The federal rule requires gift card funds to last at least five years and any expiry or fee to be disclosed. How an Illinois restaurant should word and honor its cards.

Illinois tipped minimum wage: state, Cook County and Chicago

Illinois sets a $15.00 minimum with a $9.00 tipped cash wage, while Cook County and Chicago set higher rates of their own. Which rate applies to your restaurant and what to do when it changes.

Illinois tip pooling and service charges for restaurants

Illinois permits tip pools among employees who customarily receive tips, bars managers from sharing, and treats a mandatory service charge as the business's money unless paid out as wages.

Iowa tipped wage and tip credit for restaurants (2026 guide)

What Iowa restaurants pay in 2026: the $7.25 minimum, the tipped cash wage and tip credit, who counts as tipped, make-up pay, overtime, notices and records.

Is Bend's visitor economy good news for local restaurants?

Visit Bend reports strong travel spending and a winter dining jump, while resident spending fell. What it means for Bend restaurants and how to serve both visitors and locals.

Is New York City's restaurant scene recovering in 2026?

Closures, openings and tourism numbers for New York City in 2026. What third-party trackers and the city's tourism office report, and what an independent owner can take from them.

Is Portland's restaurant scene recovering in 2026?

Local food news shows neighborhood openings alongside downtown closures. What can and cannot be said about Portland's restaurant recovery in 2026, and what owners can do.

Is the restaurant labor shortage easing in 2026?

Job openings are down and quits are lower, but full-service restaurants still struggle to hire. What the federal data and the trade body show, and how to keep your team.

Louisiana debit card surcharge ban (Act 751) for restaurants

Since August 1, 2026 a Louisiana business may not add a surcharge for paying with a debit card. What Act 751 says, how the 30 day cure works and what to check on your terminal.

Louisiana food safety certificate for restaurants: 60 days to comply

A Louisiana restaurant needs a person who holds a state food safety certificate. Who qualifies, the 60 day rule after a permit is issued, the $25 fee and five year renewal, and which places are exempt.

Louisiana gift card law for restaurants: five years and no fees

A Louisiana gift card may not expire in under five years, must show its date in capital letters and may not carry a dormancy fee. What R.S. 51:1423 requires of a restaurant that sells cards.

Louisiana tipped wage: no state minimum, so federal rules apply

Louisiana has no state minimum wage law, so a covered restaurant follows the federal $7.25 minimum and the federal tip credit rules. How the $2.13 cash wage works and what to record.

Louisiana tip pooling and service charge rules for restaurants

Who may share in a tip pool, what managers may never take and why a service charge is not a tip. The federal rules that govern Louisiana restaurants, explained for the owner who writes the policy.

Maryland minimum wage and tipped wage for restaurants (2026)

Maryland has a $15 minimum wage, a tipped cash wage and county rates that can be higher. What a restaurant owner pays in 2026, how the tip credit works, and where counties differ.

Massachusetts credit card surcharge ban and cash discounts for restaurants

Massachusetts bars a seller from adding a surcharge when a guest pays with a credit card, but allows a discount for cash if it is offered to everyone and clearly posted. What the statute says and how to word a cash price.

Massachusetts gift card law for restaurants: the seven-year rule

What a Massachusetts restaurant must do when it sells gift cards and certificates: the seven-year minimum, how to print dates, electronic cards, bank-issued cards and unclaimed property.

Massachusetts junk fee rules for restaurant service charges and surcharges

How the Massachusetts Attorney General's fee rules (940 CMR 38.00) affect restaurant service charges, credit card surcharges, kitchen fees and delivery fees. General information, checked October 2026.

Massachusetts meals tax: state rate, local option and service charges

How the Massachusetts meals tax works for a restaurant, cafe or bar: the state rate, the optional local add-on in cities such as Boston, what is taxable, and how to set up your register to collect it correctly.

Massachusetts wage, service rate and sick time for restaurants (2026)

What a Massachusetts restaurant owes in wages, the tipped service rate, earned sick time and paid family and medical leave contributions in 2026, and the dates to check. General information, checked October 2026.

Massachusetts paid family and medical leave for restaurant employers

What a Massachusetts restaurant owes the state's paid family and medical leave program in 2026: the 25-person threshold, who pays what, the poster and notice, and how to plan for a cook on leave.

Massachusetts restaurant health inspections and the food protection manager

How health inspections work for a Massachusetts restaurant: the local board of health, the certified food protection manager, what inspectors look for and how to be ready. General information, checked October 2026.

Massachusetts tip law: tip pools, service charges and house fees

Who can share tips in Massachusetts, what happens to a service charge, how a house or administrative fee differs, and the wording on the menu and the check that keeps your business out of a Tips Act claim.

Michigan minimum wage and tipped wage for restaurants: how it works

How Michigan restaurants pay staff: the state minimum wage, the tipped cash wage as a share of it, the make-up rule, minors and training wages, and what to update in payroll.

Minneapolis and St. Paul minimum wage and break rules for restaurants

Minneapolis pays $16.37 an hour in 2026 and $17.02 in 2027, and St. Paul has a size ladder from $14.25 to $16.37. The state's new paid rest break and meal break rule, and what it means for a service schedule.

Minneapolis food truck and food cart licensing: steps and documents

Minneapolis licenses food trucks and food carts separately, and the state licenses them too. The steps, the documents, the commissary rule, curbside and private lot parking and the 60 day marks after you start.

Minneapolis restaurant taxes: city sales, downtown and entertainment

A Minneapolis restaurant check carries 9.025 percent, 12.025 percent downtown and 15.025 percent downtown with live music. How the downtown restaurant tax and the entertainment tax work, with the state table.

Minnesota 2.5 percent liquor tax on bar and restaurant sales

A Minnesota bar or restaurant with a liquor license charges a 2.5 percent liquor gross receipts tax on top of sales tax. How to split a combined charge, what a Minneapolis check totals and the records to keep.

Minnesota certified food protection manager rule: 60 days and 3 years

Every Minnesota food establishment licensee must employ a certified food protection manager. Who is exempt, the 60 day rule for a new restaurant, the three year certificate and what the manager is responsible for.

Minnesota credit card surcharge rules for restaurants: 5 percent cap

Minnesota lets a seller add a card surcharge of up to 5 percent if it is disclosed aloud and on a sign, online and by phone. What the statute requires, what a cash discount is and the penalty.

Minnesota earned sick and safe time: what restaurant owners must do

Minnesota requires most employers to give workers paid time off to recover, care for family or deal with safety issues. How accrual works, who counts, and how to run it in a restaurant with part-time staff.

Minnesota gift card law for restaurants: no expiration, no fees

It is unlawful to sell a Minnesota gift card with an expiration date or a service fee, dormancy fees included. What counts as a gift certificate, which cards are exempt and what to check before the holidays.

Minnesota junk fee law: what it means for restaurant service charges

Since January 2025 Minnesota requires mandatory fees to be included in the price a business advertises. What that means for kitchen fees, service charges and automatic gratuity on a restaurant menu.

Minnesota minimum wage and no tip credit for restaurants (2026)

Minnesota does not allow a tip credit, so servers are paid the full minimum wage with tips on top. What that means for a restaurant in 2026, how city rates differ, and how to plan labor around it.

Minnesota tip pooling and tip sharing rules for restaurants

In Minnesota a tip is the employee's own property. What the statute says about sharing, why a house pool needs care, how card tips must be paid and what an employer may do at staff request.

New Orleans food and beverage tax (NOEHA): who collects and files

Food service businesses in Orleans Parish and at the airport must file a monthly food and beverage tax return, and larger ones must charge the tax. Who collects, the rate bands and the filing rule.

New York credit card surcharge rules for restaurants: post the total

New York lets a seller add a credit card surcharge only up to what the card company charges the business, and requires the total price with the surcharge to be posted. How two-tier pricing works and what the penalty is.

New York gift card rules for restaurants: the nine-year minimum

What a New York restaurant must do when it sells gift cards: the nine-year minimum term, posting your terms, fees, unclaimed property and tax questions. General information, checked October 2026.

New York Paid Family Leave for restaurant employers (2026 rates)

What New York's Paid Family Leave means for a restaurant in 2026: the employee contribution rate, the annual cap, the benefit, the insurance requirement and how to plan around a cook on leave.

New York paid sick and prenatal leave for restaurants (2026)

How New York State and New York City sick and safe leave work for restaurants: hours by size of employer, paid prenatal leave, the city's 32-hour unpaid bank from February 2026 and what to put in your policy. Checked October 2026.

Running a seasonal restaurant in the Finger Lakes or Hudson Valley

Tourist regions swing between packed weekends and quiet midweeks. How to plan staffing, deposits, hours and a winter strategy for a restaurant in a New York destination region.

New York tip credit, minimum wage and NYC Fair Workweek for restaurants

New York pays food service workers a lower cash wage plus a tip credit, with two rates for downstate and the rest of the state. The 2026 figures, how the credit works, and who NYC Fair Workweek actually covers.

New York tip pooling rules for restaurants: who may be in the pool

In New York an employer may require food service workers to join a tip pool and set each job's share, but only food service workers may receive from it. What the hospitality wage order says and how to document a pool.

North Carolina food manager certification and grade card rules (2026)

What a North Carolina restaurant needs to know about the certified food protection manager, the posted grade card, how the A, B and C scores work and how to prepare for an inspection.

North Carolina gift card rules: expiry, fees and unclaimed property

What a North Carolina restaurant must know about gift cards: expiration dates, the federal five-year rule, fees, and when unredeemed value counts as unclaimed property.

Planning a North Carolina restaurant around mountain and coast seasons

Asheville fills in autumn and Wilmington's beaches fill in summer, and each has a quiet stretch. How to plan staff, stock and cash around the seasons, and how to prepare for a storm.

North Carolina's population boom: what it means for restaurants

North Carolina keeps adding residents, led by Wake and Mecklenburg counties. How to read the Census figures and what growth means for restaurant demand, competition, rent and hiring.

North Carolina prepared food taxes in Wake and Mecklenburg counties

North Carolina counties can add a local tax on prepared food on top of state and county sales tax. What Wake and Mecklenburg charge, how it is collected, and what to check if you move or add a location.

North Carolina tip pooling rules for restaurants (2026)

Who may share in a tip pool at a North Carolina restaurant, what managers cannot take, how a pool works with and without a tip credit and how to set one up fairly.

NYC allergy poster and Food Protection Certificate for restaurants

The two NYC rules that inspectors check first: the Health Department allergy poster and disclosure on request, and the Food Protection Certificate holder who must be on site. Checked October 2026.

NYC cash acceptance law for restaurants: the cashless ban and apps

New York City restaurants must take cash for in-person sales and may not charge cash customers more. What the 2026 guidance says about app-only ordering at the counter, the prepaid card machine exception and the penalties.

NYC mandatory gratuity and surcharge rule for parties of eight or more

New York City bans surcharges on listed menu prices but allows a bona fide service charge, including a mandatory gratuity for a party of eight or more, if disclosed before ordering. The rule text and the state tip law beside it.

NYC restaurant inspection grades: how to prepare and protect an A

How NYC restaurant inspection points convert to A, B and C grades, what Grade Pending means for your window card, how re-inspections work and how to prepare. Checked October 2026.

Ohio food safety certification: Level One and Level Two explained

Ohio asks for a trained person in charge on every shift and a certified manager at higher-risk kitchens. What Level One and Level Two mean, who needs which, and how to keep them current.

Ohio minimum wage and tipped wage for restaurants (2026)

Ohio sets its own minimum wage and adjusts it each January. What a restaurant owner pays tipped and non-tipped staff in 2026, who falls under the federal rate instead, and what to check each fall.

Oregon Fair Work Week law: does it apply to your restaurant?

Oregon is the only state with a statewide predictive scheduling law, but it covers only very large employers. Who is covered, what 14 days of notice means, and good scheduling habits for independents.

Oregon food handler card: what restaurant employers must do (2026)

Oregon food service workers need a food handler card within 30 days of starting. Who is covered, what it costs, how long it lasts, which courses are valid, and what to keep on file.

Oregon meal and rest break rules for restaurant staff (2026)

Oregon requires a paid rest break for each four hours and an unpaid meal period for shifts of six hours or more. What that means for a busy kitchen and dining room, and how to schedule it.

Oregon minimum wage by zone and no tip credit: a guide for restaurants

Oregon sets three minimum wage tiers and does not allow a tip credit, so tipped staff earn the full rate before tips. What the July 2026 rates are, how to find your tier, and how to plan labor costs.

Oregon sick time for restaurants: the 10-employee and Portland rules

Oregon requires sick time from every business. Whether yours is paid depends on headcount: 10 employees, or 6 if you have a Portland location. How accrual works, and what to post and track.

Oregon tip pooling rules for restaurants (2026): who can share

Oregon bans the tip credit, which opens the door to pooling with the kitchen but not with managers. Who may share, what the federal rule adds, and how to document your pool.

Paid Leave Oregon for restaurant employers: contributions and notices

How Paid Leave Oregon works for a restaurant in 2026: the contribution split, the 25-employee line, the poster, quarterly reports and what a cook's leave means for the schedule.

PA Preferred and local sourcing for Pennsylvania restaurants

How a Pennsylvania restaurant can source local ingredients and say so honestly: what PA Preferred offers, how to build farm relationships, what it does to food cost, and how to tell guests.

Pennsylvania food manager certification and health inspections

Pennsylvania requires a certified food protection manager at licensed food businesses, and Philadelphia runs its own certification. What is required, how to prepare for an inspection and what trips owners up.

Pennsylvania liquor law changes: happy hours and canned cocktails

What the 2024 Pennsylvania liquor changes mean for restaurants: happy hours up to 24 hours a week, a permit for canned cocktails, and the state's ongoing sale of expired restaurant licenses.

Pennsylvania restaurants by the numbers: how to read the data

How to read the industry numbers for Pennsylvania restaurants: locations, sales, taxes and jobs. What each kind of figure means and what it cannot tell an independent owner.

Pennsylvania tipped wage and tip credit for restaurants: a worked example

Pennsylvania allows a cash wage of 2.83 dollars an hour for tipped employees who earn at least 135 dollars a month in tips. A worked example, the 20 percent rule and records to keep.

Pennsylvania tip pooling and service charge rules for restaurants

Who may share in a tip pool in Pennsylvania, why managers are excluded, how a mandatory service charge differs from a tip and what records to keep.

Philadelphia's Fair Workweek law: does it apply to your restaurant?

Philadelphia's Fair Workweek ordinance covers large chains in retail, hospitality and food service, not most independents. Who is covered, what covered employers must do on scheduling, and why franchise groups matter.

Philadelphia paid sick leave for restaurants after the POWER Act

Philadelphia's paid sick leave rules changed with the POWER Act of May 2025. Who is covered, the tipped worker rate for 2026 to 2027, and what to check with the city.

Philadelphia wage theft rules: what restaurant owners should know

Philadelphia treats unpaid wages and withheld tips as wage theft, enforced by the city's Office of Worker Protections. How complaints work, what records to keep and how to stay clear.

Pittsburgh Paid Sick Days Act for restaurants: the 2026 rules

Pittsburgh requires paid sick days for employees working in the city. The 2026 amendments changed accrual to one hour per 30 hours and raised the annual caps. What it means for your restaurant.

Card surcharge or cash discount for a restaurant: how to choose (2026)

Two ways to recover card fees at a restaurant: a surcharge on credit cards or a discount for cash. How each works, the card network limits, disclosure, and a worked example for a small restaurant.

How to start office catering from your restaurant

Office lunches are large, planned and repeat. How to build a catering menu from what your kitchen already makes, price it per head, find your first offices and deliver without disrupting service.

Restaurant gift cards: the five-year rule and how to sell more

Gift cards bring cash in now and new guests in later. What the federal CARD Act requires on expiry and fees, why your state may go further, and how independents sell more of them.

Tip pooling and service charges: the federal basics for owners

Who can share in a tip pool, why a service charge is not a tip, and what the federal tip credit means. The plain federal facts from the Department of Labor, and why your state may differ.

Rhode Island meals and beverage tax for restaurants: how it works

How Rhode Island taxes restaurant meals: the state sales tax plus the local meals and beverage tax, what is taxed, how tips and service charges are treated and how to set up your register.

Rhode Island minimum wage and tipped wage for restaurants (2026 and 2027)

What a Rhode Island restaurant must pay in 2026 and what changes in 2027: the state minimum wage, the tipped cash wage and tip credit, make-up pay, overtime and records to keep.

Rhode Island paid sick leave for restaurants: what employers must offer

How Rhode Island sick and safe leave works for restaurants: the 18-employee line, accrual, waiting periods, carryover, covering a sick cook and the records to keep.

The 2034 Winter Olympics: what Salt Lake restaurants can plan

What the 2034 Winter Games could mean for a restaurant in Salt Lake City and along the Wasatch Front: the kinds of effects, the caution from skeptics and what to do now.

Savannah's visitor economy: what it means for restaurants

How a visitor-driven economy shapes a Savannah restaurant's year: repeat visitors, short stays, staffing and how to serve locals and tourists.

How to start a pop-up or food truck in a US city

A pop-up or a truck is the cheapest way to test a food idea, and the permits are where most people stall. The licenses you will usually need, the commissary rule, where to trade and how to build a following.

Tennessee credit card surcharge rules for restaurants

Guides say Tennessee does not ban credit card surcharges outright, but undisclosed price differences can be treated as deceptive. How a restaurant should disclose one, if it uses one.

Tennessee restaurant gift cards: the five-year federal floor

A Tennessee restaurant gift card must follow the federal rule: funds last at least five years and fees are limited. What the card must say, which cards are outside the rule and how to track balances.

Tennessee health inspection scores for restaurants

Tennessee restaurants are scored at inspection and the report is public. How scoring works in general, how to prepare, what to do after a low score and where to read the current rules.

Tennessee minimum wage and tip credit for restaurants (2026)

Tennessee has no state minimum wage law, so federal rules set the floor. What that means for tipped and non-tipped pay in 2026, the notice you need and the records to keep.

Tennessee tip pooling and service charge law for restaurants

Tennessee has no state minimum wage law, so federal tip pool rules govern, and a state statute covers how mandatory service charges and tips are distributed. What a restaurant must do.

Texas credit card surcharges: what a restaurant should check

Texas has had a law against credit card surcharges, and court challenges have left surcharges generally treated as allowed with clear disclosure. What to check before a restaurant adds one.

Texas food handler cards and food manager certification: what you need

Which Texas restaurant staff need a food handler card, who must hold a food manager certificate, how long they last, how to train new hires and what inspectors look for on file.

Texas restaurant gift cards: sales tax and the federal five-year rule

A Texas restaurant does not collect sales tax when it sells a gift card, only when the card pays for a meal. The federal rule sets the expiry and fee limits the card must follow.

Texas paid sick leave and local employment rules for restaurants

Whether a Texas city or the state can require paid sick leave has been fought over in court. What a restaurant owner should check, and how to write a fair leave policy of your own.

Texas restaurant purchases: resale certificates and taxable items

Which supplies and equipment a Texas restaurant buys tax-free and which carry sales tax: napkins and utensils with a resale certificate, kitchen equipment, tables, dishes, utilities and services.

Texas tipped wage and tip credit for restaurants (2026 guide)

How Texas restaurant payroll works in 2026: the minimum wage that follows the federal rate, the $2.13 tipped cash wage, the tip credit, notice, overtime and make-up pay.

Texas tip pooling and service charges for restaurants

Texas follows the federal tip rules: managers cannot share in a pool, kitchen staff can join only if you take no tip credit, and a service charge is not a tip. How to run a pool.

Tip credit rules in five states: UT, PA, CT, NC and GA

Five states, five different tipped cash wages: 2.13 dollars in Utah, North Carolina and Georgia, 2.83 in Pennsylvania and much more in Connecticut. What the tip credit is, what each state says and the mistakes that cost owners back pay.

Utah national park visits: what they mean for gateway-town restaurants

How Utah's national park visitor numbers behave from year to year, and how gateway-town restaurants in Moab, Springdale and Torrey can plan staffing, menus and cash for a flat but huge market.

Running a Utah restaurant through ski season, shoulder season and summer

Park City and Moab restaurants earn most of their year in a few busy windows. How to staff, close and reopen deliberately, and how to protect cash through the quiet weeks.

Sundays and holidays for Utah restaurants: should you open?

Whether to open on Sundays and holidays in Utah: how demand differs from other states, how to test it, what to tell guests, how to staff it and what to plan for Pioneer Day and Thanksgiving.

Utah tipped wage and tip credit for restaurants: a worked example (2026)

Utah allows a cash wage of 2.13 dollars an hour for tipped employees if tips bring them to the minimum. A worked example, the records to keep and what to check each year.

The Zion curtain in Utah: what changed and what still applies

Utah once required a barrier between the bar and the dining room. Here is what the 2017 change did, what rules on layout and intent to dine remain, and what to check before a build-out.

Washington minimum wage and no tip credit for restaurants (2026)

Washington pays tipped workers the full minimum wage, with tips on top. What that means for a restaurant's labor cost in 2026, how city rates differ, and how to price and schedule around it.

What an MLB lockout would mean for Arizona restaurants

Spring training brings large crowds to Arizona, and the baseball labor agreement expires after the 2026 season. What press coverage says and how restaurants near ballparks can prepare.

What Arizona's 2026 minimum wage means for cafes

Arizona's minimum wage is $15.15 in 2026 and indexed every January. What that does to a cafe's labor cost, how to price drinks and pastries and how to protect a thin margin.

What Massachusetts Question 5 means for restaurants after the 2024 vote

Massachusetts voters rejected a plan to phase out the tipped wage in 2024. What it would have done, what the rule is today, and how to plan if the debate returns.

What NYC's 2026 storefront vacancy report means for restaurant leases

The city comptroller's June 2026 report found 11 percent of storefronts empty. What it means for a restaurant owner negotiating a lease, renewal or move, and which questions to ask.

What Oregon's July 2026 minimum wage rise means for cafes

Oregon's minimum wage went up on July 1, 2026 in all three zones. What the BOLI numbers say, why cafes feel it first, and practical steps to protect a thin margin.

Why are diners eating out less, and what brings them back?

Traffic is slipping while sales hold up. What Black Box, Consumer Edge and consumer surveys say about why guests are cutting back in 2026, and what makes them choose your door.

Wisconsin tipped wage and tip credit for restaurants (2026)

What a Wisconsin restaurant pays tipped staff in 2026: the cash wage, the tip credit, the records to keep, how overtime works and where to confirm the figures before you set pay.