COVID-19

Professor Alex Susskind says that consolidation reduces competition, which usually leads to businesses charging more.

Professor Chekitan Dev, a hospitality branding expert, discusses Airbnb’s decision to focus on longer-term stays of 28 days or longer.

SHA’s Michael Lynn is not surprised that people appear to be tipping more than normal, for several reasons.

SHA’s Steve Carvell says that although the hotel sector is making progress with adapting to COVID-19 needs, there may be many more details to consider.

Professor Andrew Novakovic comments on whether the new USDA program, which depends specifically on what individual farmers produce, will help farmers or not.

A concise collection of recent expert perspectives from Cornell SC Johnson College of Business faculty on COVID-19’s impact on business, hospitality, and the economy.

SHA Senior Lecturer Stephani Robson says that restaurants opening their doors at mid-level capacity will probably not be economically feasible.

Professor J. Edward Russo discusses if wearing masks to protect against COVID-19 leads to a sense of security that eventually becomes counter-productive.

Professor Miguel Gómez says food demand now in supermarkets – not restaurants, hospitals, and schools – is creating a disconnect in the supply chain.