SHA Lecturer Lilly Jan, discusses Singapore’s restaurant recovery with chef-owners Travis Masiero ’03 and Ivan Brehm.
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.
The pandemic is “an opportunity for restaurants to improve labor relations — pay more to staff — and try to renegotiate the fundamental elements of their business,” says Professor Alex Susskind.
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.