The hospitality landscape has shifted beneath our feet. Over the last decade, we’ve moved from a "labor pinch" to a full-scale operational revolution. If you’re running a kitchen or a dining room today, you know the drill: your P&L is being eaten alive—not just by food costs, but by the revolving door of your staff. As we look toward the remainder of 2026, the question isn’t just "Who is going to show up for the shift?" but "How much is it costing us when they don't?" The Dec