With our vocabulary widened by all things pandemic related, there’s new terms springing up in the world of restaurants too. The increasing use of terms such as ‘pivot’ and now ‘hibernate’ tell a story of how restaurants and foodservice has adapted to this year’s challenges. This article by chef Sandra Leong, owner of Old Chang Kee in London points out how overused the term pivot has become, and how it’s not the answer to all restaurant troubles. Whilst this article details how Covid distruptions are leading many restaurants in America to hibernate for winter, with many seeing this as the best way to ensure they have a business to re-open once things improve. Despite the differences in these situations, demonstrated is what we’ve seen in abundance this year, restaurants showing how they can adapt to survive. We hope that 2021 brings less need for pivoting or hibernating but opportunities for restaurants to get back to doing what they do best.