COVID-19

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Is reopening a restaurant worth it?

SHA lecturer Christopher Gaulke dives into the numbers of restaurant operations as many begin to consider how best to reopen after lockdown orders lift.

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5 ways the pandemic will change the future of tours

Professor Chekitan Dev discusses how tour companies will move forward in a changed travel industry, uprooted by the COVID-19 pandemic.

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Hotels fund more cleaning by cutting room amenities and breakfast buffets

Professor Chekitan Dev discusses the hotel industry’s aim to boost confidence in cleanliness during coronavirus pandemic.

Go Fauci's donated means from local restaurants delivered to healthcare workers
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SHA alumni project salutes Dr. Fauci, supports restaurants and healthcare providers

GoFauci.com, a partnership with the Feeding People Foundation, supports restaurants and frontline healthcare workers across New York City.

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A new site to help rescue New York restaurants

SHA alumni create SaveTheEats, a website that highlights deals, classes, and special dinners provided by kitchens navigating the pandemic.

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How hospitality revenue managers can take a more holistic approach to planning and profitability

Emeritus Professor Sherri Kimes explains how the COVID-19 pandemic might offer an opportunity for hotels to refresh their revenue operations.

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New COVID-19 rules will change intimate atmosphere of restaurants, expert says

Senior Lecturer Stephani Robson suggests new rules for restaurants meant to prevent COVID spread could hurt the atmosphere expected from the industry.

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The new face of restaurant hospitality wears a mask

Professor Alex Susskind describes the new reality of visible signs of sanitation becoming the new mark of hospitality.

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Restaurants reimagine the dining-out experience post pandemic

Professor Alex Susskind says that diners have always been concerned about safety and now will want clear indications of a germ-free environment.