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 & ...

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 ...

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 ...

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 ...

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, ...

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 ...

Kristen Hawley writes about the restaurant business from San Francisco. She's the founder of Expedite, a weekly restaurant technology newsletter highlighting news and big ideas about the future of the ...

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 ...

I get it, printing prices are high, and as a business owner, you need to trim those costs wherever you can. Printing restaurant menus can vary widely in cost depending on style, finish, and order size ...

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 ...