Speed is essential to a well-managed recall. The faster consumers are alerted and understand what to do, the faster contaminated products can be identified, returned, or discarded. That’s why QR codes ...
Their fifteen minutes of pandemic fame are up. Remember 2020, when we were thrilled to be dining outdoors after a three-month lockdown? Capturing a QR code and seeing a restaurant menu pop up on your ...
As consumers head out to restaurants, spending in record numbers, QR codes, which allow for easy menu updates and touchless transactions, may have emerged as a permanent replacement for physical menus ...
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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 & ...
As consumers head out to restaurants, spending in record numbers, QR codes, which allow for easy menu updates and touchless transactions, may have emerged as a permanent replacement for physical menus ...
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, ...
Do you miss the days of thumbing through a sticky, laminated booklet to order your food? Sick of restaurants and their frustrating electronic menus? Fear not, for [Guy Dupont] and his QR code menu ...
Amanda Kludt is the former editor-in-chief of Eater. This post originally appeared on October 24, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in ...
With the launch of Good Good Culture Club in San Francisco, Jeff Hanak and Ravi Kapur are betting that QR codes and a new 20% equity fee in lieu of tipping will help them put people over profits.
The coronavirus pandemic inspired widespread technology changes across the restaurant industry, many of which improved efficiency, the customer experience, or both, but it remains to be seen which of ...
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’m still not ...
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