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This Cornell Business News archive is a collection the college’s research, insights and leadership stories spanning the last several years.
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Virus causes uncertainty for state lotteries
Professor David Just discusses the correlation between a rise in unemployment and increase in lottery sales, and what it means during the COVID pandemic.
Dean Walsh outlines SHA’s preliminary antiracism action items
Kate Walsh, Dean of the School of Hotel Administration, shares the school's preliminary action steps and commitments to combat racism.
Dean Nelson outlines Johnson’s preliminary antiracism action items
Mark Nelson, Anne and Elmer Lindseth Dean of Johnson, shares the school's preliminary action steps and commitments to combat racism.
Interim Dean McLaughlin outlines Dyson’s preliminary antiracism action items
Edward McLaughlin, interim David J. Nolan Dean of the Dyson School, shares the school's preliminary action steps and commitments to combat racism.
Wirecard probe brings scrutiny to how fintech companies are audited
Associate Professor Luo Zuo discusses how fintech companies may operate under several business models and use multiple accounting methods.
A call to action to combat racism from Dean Kevin F. Hallock
Kevin F. Hallock, dean of the Cornell SC Johnson College of Business, shares the college's preliminary action steps and commitments to combat racism.
Digits to the left
Associate Professor Manoj Thomas is helping identify conditions that facilitate the left-digit bias to help managers decide pricing strategy.
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.
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