Meet the DAVO Sales Tax Team at the 2023 National Restaurant Association Show
Stop by booth #5651 to say hello and get your caffeine fix! Here's what we're up to at the National Restaurant Association Show in Chicago.
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Stop by booth #5651 to say hello and get your caffeine fix! Here's what we're up to at the National Restaurant Association Show in Chicago.
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Learn what cost-based pricing is; why you should consider using it; and how to implement this pricing model in your business (with taxes and fees included).
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Sales tax liability on 3rd party food delivery apps is an important detail to make sure you have set-up correctly in your POS. Many states have changed or enacted laws around who is responsible for collecting and paying sales tax. You could be double-paying sales tax on these orders and not even know it.
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David Joseph talks with Patrick Shaheen about how PJ's Coffee transitioned from an overly robust legacy system to a cloud-based POS that enabled them handpick apps best suited for the chain of coffee shops.
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After you choose your POS partner, it's time to decide which POS equipment is the best fit for your restaurant.
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DAVO co-founder David Joseph and our friend Saay Patel of Maplewood Burgers talk about how they struggled with sales tax rules and regulations and what they did to take it off their plates for good.
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Unfortunately, it’s pretty easy to fall behind on your sales tax, and it happens to more businesses than you might think. You are not alone, and there are steps you can take to get back on track and out of debt to the State.
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Stop by booth #6977 and say hello! Here are a few fun things that we have in store at the National Restaurant Association Show in Chicago.
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We know how tricky and time consuming sales tax management can be for restaurant owners so we were excited to have a chance to talk about the benefits of restaurant sales tax automation on the Restaurant Rockstars podcast.
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Prince Pizzeria is a New England icon and owner Steve Castraberti takes great pride in their family business and loves greeting customers every day. What Steve did not love was wasting his time managing the restaurant’s sales tax.
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