If you own a restaurant, you know one thing for certain: things move fast. Diners' eating habits shift quickly from one trend to the next, industry standards and expectations evolve at lightning speed, and menu items tend to go from fully stocked to sold out in a matter of moments - or in the worst-case scenario, they go from stocked to spoiled. The latter is oftentimes not an indication of your restaurant's performance but, instead, a reflection of our society.