COVID-19
Restaurant customers are generally accepting of delivery fees…
… as long as those charges are seen as fair, according to a new study by Professor Sheryl Kimes.
Hotels are promoting the nostalgia of the family road trip
Professor Chekitan Dev says new marketing is invoking the familiar tropes of the family car ride to a beach, the mountains, or a national park.
IHG bets on ultra-luxury even in this economy by expanding Regent hotels
Professor Steve Carvell says the the luxury market tends to be more insulated and recession-proof in most downturns.
What hotel staycations during Covid era will be like
Professor Christopher Anderson says goodbye to the buffet, hello to the pre-wrapped meal option.
Focus on hotels: Brand new world
A future hospitality brand shakeout is inevitable, says Professor Chekitan Dev, as hotels continue to operate through the COVID pandemic.
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.
World Business Report: England’s pubs and restaurants prepare to open
Senior Lecturer Stephani Robson shares tips for restaurateurs seeking to ensure customers will still want to visit despite coronavirus precautions.
From coast to coast of the United States, scenes from reopened restaurants in the coronavirus era
Lecturer Lilly Jan says that cost-benefits will have to be carefully considered by restaurants reopening in the age of the coronavirus.