How restaurant operators can pivot in a challenging environment

If the current environment is giving you 2008 or even 2020 vibes as a restaurant operator, you’re not alone. "It's hard right now. We feel the heat," US Foods restaurant operations consultant Kristin Hughes said during last week's Food Fanatics event in Las Vegas. But she added that restaurateurs pivot better than anyone and outlined ways to do so now – amid consumer pullback, policy uncertainties, and higher cost inputs – across service models.