If you’ve eaten at a restaurant lately, you’ve may have noticed something different about how you order.
Many restaurants are foregoing traditional menus for online ones accessible through mobile apps, opened with QR codes, which can be pasted to the top of your table.
In the era of COVID-19, this can make a lot of sense.
Instead of menus getting passed from customer to customer and between employees, diners can simply point their own phones at the table and the menu appears.
But for some, being able to page through the menu is part of the dining experience itself.
For more on all of this, The Show spoke with Sean Willard, a menu engineer with the firm Menu Engineers, who create restaurant menus that address both profitability and aesthetics.
