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 ...

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 & ...

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 ...

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 ...

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, ...

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 ...

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 ...

SeaBee Honey jars have a cute little cartoon bee on the front label, but it’s the back label that holds the key to learning where that honey comes from, right down to the hive. Pick up a jar from a ...

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 ...