Catering orders, deposits, staff records and pricing rules for cafés and restaurants.
Read this ifYou set prices for a café, bar, restaurant or shop in California and want your menus, price tags and checkout to follow SB 478.
SB 478 menu pricing in plain words: what California menus, price tags and online checkouts must show, how restaurant fees must appear, and the records to keep.
Read this ifYou run a café, restaurant or bar in California and want your staff’s tips pooled and split the right way.
Tip pooling in California for owners: who can share, who can’t, when card tips are due, and the per-shift record that shows what each person got.
Read this ifYou take catering orders by text, phone and email, and track deposits in a notebook or your head.
Catering order management for cafés and restaurants: one record per order with menu, headcount, deposit and balance due, plus the deposit rules to set first.
Read this ifYou run a café, restaurant, bar or food truck in California and need to know which staff hold a valid food handler card.
Food handler card tracking for California food businesses: the 30-day and three-year rules, county exceptions, SB 476 pay rules and the records to keep.
