Cornell Business News archive
Cornell Business News showcases the college’s transformative educational outcomes, meaningful research and courage to tackle societal challenges. This archive is a collection the articles that feature research, insights and leadership across the college from the past several years.
Filters
Results
Hospitality competition winner plans to expand restaurant into a chain
Master’s student Avery Sheppard won $25,000 to put toward her fish and chips eatery by winning the Nolan School’s hospitality business plan competition.
Hospitality sweet: Hotel Ezra Cornell celebrates a century
From a servers’ race to invitations sent via pigeon, Nolan School students showcase their talents to an evolving industry.
At the 101st Hotel Ezra Cornell, luxury is built on details
Through small gestures of hospitality, Hotel Ezra Cornell's student organizers set out to create an unforgettable guest experience.
Why we tip, who we tip and what it really says about us
People have a lot to say about where, when and how much to tip. A new book by Michael Lynn dives deep.
Where everybody knows your name: Hotelie runs iconic NYC bar
Justin McManus ’03 is the fourth-generation owner of his family pub—familiar to viewers of “Seinfeld,” “Law & Order,” and more.
Marriott CEO named 2026 Cornell Hospitality Icon
The Cornell Peter and Stephanie Nolan School of Hotel Administration has named Anthony (Tony) Capuano ’87, president and chief executive officer of Marriott International, as the 2026 Cornell Hospitality Icon of the Industry.
Nolan School alumni reinvest in culinary education
Future restaurateurs sharpen their skills in remodeled food lab
After two years of renovations, the Grailer Food Lab has reopened with a more real-world commercial kitchen and all-electric appliances.
With mouth-watering dishes, senior is already a culinary entrepreneur
Boasting more than 100K Instagram followers, Maximo Mander ’26 is mining his Italian roots with a pop-up pasta restaurant.
Famed restaurateur recalls a career on the front lines of fine dining
In a memoir, Hotelie Drew Nieporent ’77 offers a behind-the-scenes look at launching legendary spots like Nobu and Tribeca Grill.
Inquiries welcome
Whether you’re a journalist seeking an expert for your next story or a member of the college community ready to submit a story idea, we’d be happy to hear from you.