As 2026 unfolds, restaurant owners, chefs, and managers face a rapidly evolving dining landscape driven by value-driven diners. Guests are no longer just seeking high-quality food; they expect affordability, transparency, and memorable experiences. These shifting expectations are forcing restaurants to rethink menus, pricing, and overall business strategies to remain competitive. To succeed, foodservice professionals must adapt proactively. From redesigning menu offerings and optimizing operations...