Remember when the public was just coming out of lockdowns and happily shrugged off restaurants’ limited hours, restricted seating, and unpredictable menus if it meant they could still enjoy a meal from their favorite establishments? You may have noticed that sentiment has faded a bit as consumers have lost patience with the ongoing pandemic. For many customers, the pre-pandemic mentality that “the customer is always right” has returned. They aren’t afraid to voice their dissatisfaction with a restaurant meal – or simply offer unsolicited comments about how the operator could improve the experience. This is despite operators’ ongoing challenges in recruiting and retaining staff, sourcing supplies, and paying larger bills for everything from ingredients to fuel. (A recent Eater report detailed the account of a much-lauded California restaurant that launched early in the pandemic but couldn’t continue operating amid the many demands it faced in the current economy.) Times are far from normal and a looming recession adds to existing pressures, so consider running your business with the same rigor as you did early in the pandemic. That means focusing on the basics of why you’re in business – know what values you stand for, who your ideal customer is, where you are (and aren’t) willing to compromise, what core things you want to make sure you execute well right now, and how many staff members are needed to help you accomplish them. Then don’t be afraid to stand your ground if guests ask for more.