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 ...

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 ...

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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 & ...

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, ...

Two employees at the D.C. restaurant Busboys and Poets train on a QR code menu system near the start of the pandemic in May 2020. (Amanda Voisard for The Washington Post) I’m not exactly what you ...

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 ...

At the Brown Jug Restaurant, there are QR codes on every table. First adopted during the COVID-19 pandemic, digital menus are now the norm at the Ann Arbor mainstay. “We’re keeping the QR code around, ...