The Avocado
Practical operations, payments, marketing, and industry guidance for culinary entrepreneurs.
New York lets you surcharge credit cards, but only if the total card price is posted before the guest pays and the fee stays under your cost. Here’s what that means for a menu board, the per-order math, and the debit trap.
What a restaurant website really costs, and why who updates it and where the order button goes matter more than the price tag.
The FTC and seven states sued Toast over hidden fees, cancellation terms and support claims. Toast denies it. Here's what the complaint alleges, and what to check in your own POS contract.
Get ready for Thanksgiving preorders with scheduled pickup, plus explore Avocado’s redesigned kiosk, Tap to Pay on iPhone, and reporting updates.
Colorado lets you surcharge credit cards, capped at 2% or your actual processing cost, with a sign the statute writes for you. Here’s the math on small tickets, the debit trap, and what the 2026 pricing law adds.
Since SB 541, Texas lets you sell almost any homemade food up to $150,000 a year with no city permit. Meat, ice cream and a few others are still out. Here’s the full rulebook from an operator’s side.
In Florida, a cooking food truck needs one state license from DBPR, and Statute 509.102 stops cities from selling you a second one. Here’s what it costs and what’s still local.
Four San Francisco coffee shops show why clear location details, consistent hours, readable menus, and useful answers matter for local SEO and AI discovery.
You don't need a card reader to take cards at a farmers market anymore. Here's how Tap to Pay on iPhone works at a stall, what it costs per sale, and what to do when the signal drops.
September’s Avocado POS updates connect delivery and voice AI orders to your kitchen, add catering deposits, and share loyalty balances across locations.
