If you thought last year was a rollercoaster, this year might be another – with a few more ups and downs instead of a long, gradual drop. As we emerge from the pandemic, the great news is that consumers are excited to support restaurants in a big way: A recent survey of 5,000 consumers by the marketing company Constant Contact found that 44 percent of respondents said restaurants were among the first businesses they plan to return to. Some restaurants, particularly those that have incorporated technology into the day-to-day management of their business, have already experienced record-breaking customer demand (and therefore sales) this year. Of course, we’re not completely in the clear just yet, and a premature return to indoor gatherings could lead to a fourth wave of the virus. How can restaurants manage being in the position of having to rapidly ramp up inventory and staff like never before, navigate potential supply chain shortages, and then have to scale business back down in the event of an uptick in infections? First, be nimble: As you adopt new technology and systems for your business, prioritize those that allow you to make decisions minute to minute. Can your system help you adjust your menu, ordering and staff scheduling if a key ingredient suddenly climbs in price or becomes scarce, if your state reports a spike in infections, or if the weekend forecast is likely to bring crowds to your restaurant? Then keep your back-up plans handy: That means knowing what ingredients can be substituted for others in a pinch, creating multiple points of interest on your menu so people have many reasons to order from you, and knowing which companies can provide temporary workers on short notice for certain roles if you’re faced with sudden spikes in business.