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Higher prices or shakiness of the economy notwithstanding, people still have to eat. But quick-serve and fast-casual restaurants have had to rethink the definition of “value" against the ever-evolving backdrop."Both guests and restaurateurs alike are price sensitive at this moment, so everyone is looking to create and communicate value, and bundled or value meals make that possible," says Sean Willard, a menu engineering specialist in San Diego, California.

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