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.
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.
Professor Alex Susskind, director of the Food and Beverage Institute, notes that contamination is more complex in restaurants vs. a highly-organized supply chain.
Alex Susskind and collaborators look at the impact on restaurant sales of customers’ interest in returning versus customer satisfaction.