Business of Food
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.”
Food Executives Tap Into Industry Trends
Networking and insider tips were highlights of Cornell’s weeklong Food Executive Program.
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.
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.
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.
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.
Tracking food’s farm-to-table journey
Alumni joined Cornell Business of Food faculty to weigh in on food supply chains, sustainability, transparency, and plant-based proteins.