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A chef working in a kitchen with a mask and gloves on, setting a plate of food onto a tray.

Re-Electrified After Circuit Breaker: Singapore’s Restaurant Recovery

SHA Lecturer Lilly Jan, discusses Singapore’s restaurant recovery with chef-owners Travis Masiero ’03 and Ivan Brehm.

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Alumni Mark and Brian Canlis Pivot During a Pandemic and Flourish

Canlis restaurant owners practice flexibility to thrive and flourish during pandemic.

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Roundtable Recap: Sustainability in the era of COVID-19

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.

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The new dining reality: Shorter menus, quicker meals — and ugly-delicious dishes

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.

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Hotel Ezra Cornell Sponsors Virtual Conference on “Prioritizing People Over Dollars”

Industry leaders partnered with academic scholars to discuss people over dollars: prioritizing people-oriented solutions in a business landscape.

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How two restaurants have survived Covid-19. So far.

Professor Alex Susskind says fine-dining establishments have had to rethink their entire business during the pandemic.

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Noteworthy: SHA Career Management and Centers & Institutes reinstate internship program

The C&I Internship Program helps students find internships in the hospitality industry.

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Indoor dining returns to New York, but is it too late for some places?

Professor Alex Susskind discusses just how important the restaurant industry is for New York City as a whole.

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Restaurants face closings as business slows and rents go unpaid

Professor Alex Susskind predicts that 30% of restaurants may go out of business as their incomes have been decimated by COVID-19 shutdowns.