Business of Food

upper body shot of Rahanna Bisseret.
Nolan School BusinessFeed

Meet the Sophomore Who’s a Culinary Phenom

Rahanna Bisseret Martinez ’26 is gaining fame for her multicultural cuisine—and she has already published a cookbook.

Mikhail Essa
Dyson BusinessFeed

Student input adds flavor, variety to halal, kosher meals

Dyson student Mikhail Essa’s goal is to work with Cornell Dining to have more kosher and halal food available at dining locations throughout campus.

Cheryl Stanley and Douglass Miller clink glasses near a bar cart with cocktail ingredients.
Nolan School BusinessFeed

Nonalcoholic drinks with complex flavors top NYE trends

Cornell food and beverage experts offer up on-trend, nonalcoholic cocktail recipes and tips for the holiday season.

hands holding a smart phone with a ratings app on screen and tagged 4-star and 5-star rating messages floating above it with a coffee latte on a table below.
Nolan School BusinessFeed

Rating Platforms Drive Sales at Tourist-Area NYC Eateries

Ratings impact high-priced New York City restaurants that service tourists, but have less of an effect on restaurants frequented by “locals.”

Lilly Jan speaks into a microphone while another speaker looks on.
SC Johnson College BusinessFeed

Food Executives Tap Into Industry Trends

Networking and insider tips were highlights of Cornell’s weeklong Food Executive Program.

Dyson senior lecturer Daniel Hooker '93
Dyson BusinessFeed

Daniel Hooker finds a teachable moment in COVID-19

Hooker, a veteran food industry executive, will teach a new course this fall covering global supply-chain issues surfaced by the COVID-19 pandemic.

Students pose in traditional Korean ‘hanbok’ formal attire
Johnson BusinessFeed

Japan-Korea trek focuses on business strategy in wines and spirits

Students in Johnson’s residential MBA programs traveled to Japan and Korea, identifying international business opportunities in wine and spirits.

Jacob Chestnut leads a coffee tasting with his students in The Business of Coffee: From Farm to Cup.
Hotelie

The Business of Coffee: Not the regular grind

The Business of Coffee: From Farm to Cup, developed by SHA assistant professor Jacob Chestnut, is Cornell’s first-ever course about coffee.

SHA lecturer Doug Miller
Nolan School BusinessFeed

Speaking of beer: A few rounds with Doug Miller

SHA lecturer Doug Miller shares some beer trends and trivia and talks about his course, Introduction to Fermented Grains, Hard Ciders, and Sake.