Participants from around the world gathered virtually for the Center for Hospitality Research’s 11th Annual Sustainability Roundtable to discuss sustainability in the era of COVID-19.
Industry leaders partnered with academic scholars to discuss people over dollars: prioritizing people-oriented solutions in a business landscape.
Professor Alex Susskind says fine-dining establishments have had to rethink their entire business during the pandemic.
Professor Alex Susskind discusses just how important the restaurant industry is for New York City as a whole.
Professor Alex Susskind predicts that 30% of restaurants may go out of business as their incomes have been decimated by COVID-19 shutdowns.
Professor Alex Susskind discusses the new reality restaurants will have to navigate in a changed world and food industry.
Lecturer Lilly Jan says it might not be ideal to open up a new restaurant right now, but wouldn’t call it crazy.
Professor Douglas Miller weighs in with expertise as tension grows between restaurant owners and delivery apps.