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.

How to connect with diners during a pandemic: Your guide to personalized email marketing

How to connect with diners during a pandemic: Your guide to personalized email marketing

The world is changing fast and restaurants are trying to adapt just as quickly. Now is the time to get...
Open for Business
10 tips to start and expand your outdoor dining experience

10 tips to start and expand your outdoor dining experience

Dining rooms are opening and closing across the country, but sitting outside is among the safest ways to eat out...
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In it Together: taking care of the industry with Edward Lee & Jessica Koslow

In it Together: taking care of the industry with Edward Lee & Jessica Koslow

OpenTable’s new weekly webinar series, In it Together, tackles key topics facing the industry during the COVID-19 crisis. What does...
Olivia Terenzio
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In it Together: tough calls and closures with Lien Ta & Shehzad Roopani

In it Together: tough calls and closures with Lien Ta & Shehzad Roopani

OpenTable’s webinar series, In it Together, tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look...
Open for Business
In it Together: taking on the insurance industry with Naomi Pomeroy & Robert J. Nelson

In it Together: taking on the insurance industry with Naomi Pomeroy & Robert J. Nelson

OpenTable’s webinar series, In it Together, tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look...
Olivia Terenzio