COVID-19

Image of Dean Walsh and hotel and tech leaders Ian Schrager, Bill Patterson and Pasquale DeMaio, explore the landscape of post-pandemic customer relations on a zoom style meet up
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Noteworthy: Innovating for a Post-Pandemic Future

Industry leaders discuss challenges and opportunities facing the hospitality industry in a post-pandemic world.

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Restaurants go seasonal with winter shutdowns during pandemic

Professor Alex Susskind says restaurants are potentially in for difficult decisions as a fiscal stimulus package remains out of reach.

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To survive the pandemic, restaurants are offering subscriptions for bottomless coffee and beer. Will the model last?

Professor Alex Susskind and Lecturer Lily Jan discuss the reality of restaurants returning to ensure a steady stream of revenue.

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Travel is no longer a privilege, but a right

Professor Chekitan Dev suggests viewing the COVID crisis as an opportunity will help travel and hospitality learn new ways to survive and thrive.

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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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The ugly truth about tipping waitstaff during COVID-19

Professor Michael Lynn discusses the trends he’s seeing in the data around tipping during the COVID-19 pandemic.

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How are hotels surviving during COVID? Extreme makeovers, innovative business promotions keeps industry afloat

SHA Dean Kate Walsh discusses how hotels are starting to think outside of the box as they review their operations due to the pandemic.

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How to safely — and graciously — host friends and family as the weather gets colder

Lecturer Lilly Jan suggests those who wish to host friends at home for safe social gatherings should take their cue from restaurant pandemic measures.

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How restaurants can prepare now to safely remain open in the winter

Senior Lecturer Stephanie Robson discusses innovative design solutions so restaurants can ensure public safety from COVID-19 and endure post-COVID.