cnn logo
SHA BusinessFeed

New restaurants are mad crazy to be opening right now — or are they?

Lecturer Lilly Jan says it might not be ideal to open up a new restaurant right now, but wouldn’t call it crazy.

Marketplace logo
SHA BusinessFeed

Restaurants hit by COVID-19 say delete delivery apps

Professor Douglas Miller weighs in with expertise as tension grows between restaurant owners and delivery apps.

SHA lecturer Doug Miller
SHA 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.

Proprietor consults hospitality industry resource hub
SHA BusinessFeed

SHA launches hospitality industry resource hub

The COVID-19 resource hub compiles expert information, tools, and guidance from the school’s faculty and its partners in the hospitality industry.

International Business Times logo
SHA BusinessFeed

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.

Yahoo Lifestyle
SHA BusinessFeed

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.

3-photo collage: box of fresh produce, truck filled with produce, prepared dishes on a table
SC Johnson College BusinessFeed

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.

Customers dining in a restaurant
SHA BusinessFeed

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.