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      "html": "<figure><img sizes="((min-width: 600px) and (max-width: 1004px)) 84vw, (min-width: 1005px) 60vw, 100vw" src="https://static01.nyt.com/images/2020/06/15/business/15ontech/15ontech-articleLarge.jpg?quality=75&auto=webp&disable=upscale" srcset="https://static01.nyt.com/images/2020/06/15/business/15ontech/15ontech-articleLarge.jpg?quality=90&auto=webp 600w,https://static01.nyt.com/images/2020/06/15/business/15ontech/15ontech-jumbo.jpg?quality=90&auto=webp 1024w,https://static01.nyt.com/images/2020/06/15/business/15ontech/15ontech-superJumbo.jpg?quality=90&auto=webp 2048w"></img></figure>\n<p>Fanny Papay</p>\n<p><em>This article is part of the On Tech newsletter. You can </em><a href="https://www.nytimes.com/newsletters/signup/OT"><em>sign up here</em></a><em> to receive it weekdays.</em></p>\n<p>The pandemic has forced restaurants to confront an urgent question: Was technology helping or hurting them?</p>",

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