To San Francisco chef and restaurateur Thomas McNaughton, QR codes are an environment friendly strategy to serve a crowd. Certain, the codes—and eating places that use them—have endured a lot loathing. And, sure, individuals nonetheless like to criticize them. However on the latest location of McNaughton’s Flour + Water Pizzeria, set to open later this month, QR codes are the star.
There’s good purpose. The 1,800-square-foot restaurant sits just a few blocks from Oracle Park, the place the San Francisco Giants simply opened the baseball season. It must deal with severe spikes in enterprise from game-day crowds and pump out pizzas quick.
“We envision a state of affairs the place, for 2 hours, it’s utterly gangbusters earlier than the sport. How can we assist handle these crowds?” McNaughton says.
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The team, with the help of a local design agency, received artistic. Contained in the restaurant, visitors can’t miss the massive, stylized poster that includes a Giants participant with a QR code for a face. Scan to put a takeout order, it reads, & decide up across the nook.
The restaurant additionally printed baseball-style “buying and selling playing cards” with the identical picture, for quick QR ordering (for pickup or supply) from afar. Smaller codes dot a handful of tables. For those who’re fortunate sufficient to snag one, orders positioned digitally are delivered proper to your seat.
Analysis from the Nationwide Restaurant Affiliation reveals that about half of diners are eager to order by way of QR code at a quick-service restaurant like this one—however you may not understand it based mostly on very loud grumblings in all places you look.
“The QR backlash has won,” declared a headline within the Wall Road Journal final yr. A yr earlier, I used to be quoted as an trade professional in a New York Instances piece titled, “The QR-code menu is being shown the door.” About twice a month, somebody sends me an Instagram submit the place a celeb or influencer or random stranger complains—nonetheless—about utilizing the tech.
For all of the whining, the codes are . . . actually helpful. When deployed thoughtfully, they’re downright hospitable. The skepticism, McNaughton thinks, has to do with detrimental feelings related to the second that QR codes rocketed to restaurant infamy in the course of the earliest days of the pandemic.
“I believe the pushback that you simply heard was partly as a result of all the things was so completely different,” he says. “Each restaurant was simply attempting to remain afloat and attempting to be accessible whereas nonetheless being secure.”
It’s true. Clunky QR-code menus promised to maintain shared surfaces touch-free, an nearly quaint, if utterly misguided effort from a difficult time. Since then, the codes have advanced with utility in thoughts. Main restaurant know-how corporations like point-of-sale and funds large Toast constructed QR ordering into their merchandise. Now, buyer orders go straight into the system, bypassing human servers and their potential human errors.
Digital orders additionally shorten the gap between diner and kitchen, McNaughton explains, a shortcut that enables the pizzeria to pump out orders a lot sooner and hold crowds happier. (Folks inserting digital orders get to skip the presumably lengthy line.)
It’s a mannequin particular to this location, which McNaughton calls “a fast-casual offshoot” of his restaurant group’s authentic, a lot bigger pizzeria. Loads of fast-casual and fast-food eating places (or “fast service,” in restaurant lingo) are chasing digital orders. Final month, Taco Bell guardian firm Yum Brands tapped AI powerhouse Nvidia to coax extra orders on-line, in an effort to sooner or later digitize each order.
Flour + Water Pizzeria isn’t planning to push all of its orders on-line; it employs people who can take orders on countertop tablets, or, if mandatory, flip them over to change into self-service touch-screen ordering kiosks. The visitor chooses based mostly on how, and how briskly, they wish to get their order.
“You’ll be able to speak to anyone, you need to use a kiosk, or you’ll be able to simply skip that line utterly,” McNaughton says. “It’s about effectivity.”
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