This week in restaurant news: behind the Beards, QR comeback, delivery fee caps extended

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week?

Restaurants and Diners Embrace the Once-Scorned QR Code as They Accept the New No-Touch Reality – Business Insider
The once-maligned QR code is back in fashion in the COVID-19 era, food-tech writer Kristen Hawley explains, noting that restaurants around the world – both casual and upscale – are embracing the technology as a solution for paperless menus. Now, the codes are getting dolled up with cardholders and customizable designs.

L.A. Moves to Extend Food Delivery Fee Cap, Penalize Companies That Don’t Comply – Los Angeles Times
Los Angeles county plans to extend an emergency ordinance to limit fees for third-party delivery companies, which was supposed to end three months after on-premise dining started back. The extension would keep the caps in place until 90 days after restaurants are allowed to operate at 100% capacity, with no restrictions. (New York has extended its delivery fee cap, too, with similar measures.)

How to Avoid a Blowup When Guests Refuse to Wear Masks – Restaurant Business
Despite local government or individual restaurant mandates, many guests don’t care to be told what to do – including when and where to wear a mask. Take this quiz to see if your training and policies are effectively protecting employees from threats and abuse.

Winter Is Coming – and Restaurants Are Scrambling – CNN Business
Outdoor dining has been a boon for restaurants in areas with indoor restrictions, but what happens when temperatures drop? From new heaters and take-home blankets to patios coverings, here’s how operators are weighings costs and benefits.

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If your restaurant has been open for 10 years and business is good, that’s something to celebrate. But at some...
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How to Raise Funds for Your Restaurant

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Few aspiring restaurateurs have the cash on hand to get their dream off the ground. That’s where investors come in....
Alison Arth
Hospitality in real life: How to make every guest feel like a VIP

Hospitality in real life: How to make every guest feel like a VIP

We all know that hospitality is the key to success in the restaurant industry—not just getting butts in seats, but...
Olivia Terenzio
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How The Anchovy Bar creates unique experiences through chef, brewery, and winery collaborations

How The Anchovy Bar creates unique experiences through chef, brewery, and winery collaborations

Born from the team behind State Bird Provisions and The Progress, The Anchovy Bar stands out for its focus on...
Joy Manning
How Uni Restaurant in Boston is stepping into the future with OpenTable

How Uni Restaurant in Boston is stepping into the future with OpenTable

With varying degrees of caution, people have returned to restaurants. Many vaccinated diners feel more at ease meeting for dinner...
Joy Manning