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 & ...

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 ...

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 ...

From their humble beginnings as tools for the automotive industry to being major players during the COVID-19 pandemic, QR codes have come a long way to become must-have tools for marketing and ...

As someone whose job requires scrolling on social media and replying to Slacks for hours on end, any chance to unplug is welcome. It’s why I stick to reading physical books, handwriting journals and ...

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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 ...

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 ...

Scanning a restaurant menu QR code feels quick and harmless, but in 2025, fake QR scams are silently stealing personal and financial details, warns a report by the New York Post. Here’s what can go ...

Carlos Fionda, 59, manager of Amazem Sao Thiago bar, shows of the physical menu at the Lapa neighborhood in Rio de Janeiro, Brazil, in May 2023. - Copyright MAURO ...

Like many ambitious restaurants around town, the newly opened Pastore leaves no detail unturned: Customers are handed cold towels that chill in a fridge set precisely at 40 degrees, white tablecloths ...

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 ...