In restaurant CMMS deployments, QR codes have largely replaced barcodes because phones can scan them without a dedicated reader. A line cook reporting a broken oven door scans the QR sticker, the system loads the asset, and a work order is created in seconds.
The hardest part of tagging is not the technology — it's the discipline of doing it for every asset, including the dishwasher nobody remembers buying. Plan a half-day asset-tagging sprint per location when you roll out a CMMS.