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Nolan School BusinessFeed

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.

SHA lecturer Doug Miller
Nolan School BusinessFeed

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.

Customers dining in a restaurant
Nolan School BusinessFeed

Research Recap: Study predicts restaurant sales based on customers’ return intentions

Alex Susskind and collaborators look at the impact on restaurant sales of customers’ interest in returning versus customer satisfaction.