At a time when guests are looking for a memorable experience that feels like a good value, all while restaurant operators are looking for ways to manage supply chain fluctuations and waste, tasting menus can be everyone’s friend. They give operators more control over food waste and overhead costs, since they can generally be offered with fewer staff. At the same time, when guests know they are experiencing something fleeting, the meal becomes special and gives them a reason to return again the next time you offer something new. Finally, tasting menus can give chefs an opportunity to get creative with ingredients again, particularly if they have been leaning on more speed-scratch items in the kitchen. How can you incorporate more of the plentiful ingredients on hand this season into appealing tasting menus?