Up until COVID-19, the QR code, that square offspring of the Universal Product Code, was a mostly marginal technology as far as the consumer marketplace was concerned. During the pandemic, however, ...

To San Francisco chef and restaurateur Thomas McNaughton, QR codes are an efficient way to serve a crowd. Sure, the codes—and restaurants that use them—have endured much loathing. And, yes, people ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. I keep ...

Restaurant patrons have had their fill of menu QR codes. Once a new-age innovation to easily and quickly access menus on your smartphone, the existence of the humble barcode plastered to the table is ...

Of all the pandemic-inspired business adoptions, perhaps none is as reviled as the QR-code menus. And yet, it persists. Early in the pandemic, restaurants ditched physical menus and instead revived a ...

A dining innovation that once looked like the future has worn out its welcome with many restaurateurs, customers and servers who say it takes the joy out of dining. By Amelia Nierenberg Heavenly ...

The Man Who Charmed the Women on The View, & Singing for the Poor in Rome Medicine at Michigan Shamefully Honors Jack Kevorkian Delighting in Certain Violence: Guarding Our Souls in the 2025 USA Memo ...

Darron Cardosa is a food service professional with over 30 years of restaurant experience. He has written more than 1,500 articles and blog posts about the hospitality industry, including for Food & ...

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The QR code menu is being kicked to the curb in many restaurants throughout the U.S., leaving it in the past where it belongs. Reading time 2 minutes The QR code menu which restaurateurs began using ...

QR code-based phishing attacks appear to be on the rise. For this “new” hacking vector, someone gets a phishing email asking them to scan a QR code, that code redirects to a malicious link (usually to ...

The coronavirus pandemic saw a number of changes in how we live, in ways big and small. Some were welcome: flexibility about remote work, say, or cocktails to go. But here’s one adaptation that can’t ...