Cornell Institute for Food and Beverage Management

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Takeout, delivery may save restaurant industry amid coronavirus restrictions

Professor Alex Susskind, director of the Food and Beverage Institute, says its not just restaurants that need to adapt to COVID-19 closing measures, but all levels of the supply chain.

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Is it safe to eat in restaurants amid the coronavirus? Experts say proceed with caution

Professor Alex Susskind, director of the Food and Beverage Institute, notes that contamination is more complex in restaurants vs. a highly-organized supply chain.

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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.

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Research Recap: Study predicts restaurant sales based on customers’ return intentions

Alex Susskind and collaborators look at the impact on restaurant sales of customers’ interest in returning versus customer satisfaction.