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 & ...

In Bayan Lepas, fusion restaurant operator Ted Soo, 37, was among the first in the area to adopt QR code menus. He said it has transformed his business. "Years ago, I had 20 to 30-page menu books.

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 ...

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 ...

QR code usage is soaring in the pandemic — but malicious versions aren’t something that most people think about. Quick Response (QR) codes are booming in popularity and hackers are flocking to exploit ...

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 ...

GEORGE TOWN: Restaurants going digital with QR code menus are facing mixed reviews from people of different generations. Over in Bayan Lepas, fusion restaurant operator Ted Soo, 37, was among the ...

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 thinking behind this change was simple—menus are often reused, which could theoretically increase the risk of viral spread. Having each person use their own phone to look at a menu allegedly ...

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 ...

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 ...