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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6 steps to a successful brunch service

At Founding Farmers—the farmer-owned concept with locations in Washington D.C., Montgomery County, MD, and Tysons, VA—brunch is a family-friendly, all-American...
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Legal truths about tipping

In today’s restaurant industry we’re seeing changes to tipping customs, which reflects shifting cultural attitudes around them. As a restaurateur,...
Marlo Spieth
The hidden costs of the juice and smoothie business — and how to manage them

The hidden costs of the juice and smoothie business — and how to manage them

Juice and smoothies are no longer just a trend — they are here to stay. In most cosmopolitan cities, juice...
Priya Krishna
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How Charleston’s beloved restaurant Maison held strong during COVID

How Charleston’s beloved restaurant Maison held strong during COVID

Just one year before the COVID pandemic, Vandy Vanderwarker, former chef de cuisine at The Ordinary, and restaurant heavyweight Will...
Bethy McCune
Dina Samson, co-owner of LA’s Rossoblu, shares wisdom for reopening

Dina Samson, co-owner of LA’s Rossoblu, shares wisdom for reopening

The events of the last year have brought seismic changes to the restaurant world. Dina Samson, co-owner of LA’s Rossoblu...
Joy Manning