CIFBM
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.
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.
Inside seating? A Harlem bar owner navigates COVID-19’s changing rules
Professor Alex Susskind discusses the new reality restaurants will have to navigate in a changed world and food industry.
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.
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.
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.
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.
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.
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.