Insights

The Smith Family Business Initiative (SFBI) understands family business—how it operates, what makes it unique, and the impact it has on the global economy.

Lecturer Christopher Gaulke, an expert in food and beverage management, suggests ideas for restaurants to open while remaining cautious of COVID-19.

SHA lecturer Doug Miller shares some beer trends and trivia and talks about his course, Introduction to Fermented Grains, Hard Ciders, and Sake.

Dyson faculty discuss major farm lending models, the volume of nontraditional finance, and a case study on vendor credit and farm financial stress.

Research from Linda Canina at SHA uncovers factors that can have a significant impact on achieving sustainable earnings in the lodging industry.

Professor Stephani Robson says the ballpark space isn’t likely to compete with traditional business gatherings suited to typical hotel banquet rooms.

SC Johnson College of Business faculty discussed if businesses have the right incentives to address the crisis, or if policy intervention is needed.

SHA Professor Chekitan Dev says that hotel bathroom toiletries are an archaic practice, persisting only because no one has thought to change it.

Elena Belavina, associate professor of applied economics, helps provide insight into supply-chain efficiency–or lack there of–during a crisis.