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