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.
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To survive the pandemic, restaurants are offering subscriptions for bottomless coffee and beer. Will the model last?
Professor Alex Susskind and Lecturer Lily Jan discuss the reality of restaurants returning to ensure a steady stream of revenue.
Machine learning research can detect fake news domains upon registration
Professor Bill Schmidt and colleagues used machine learning to develop a tool that pinpoints new domains created to promote false information.
Cornell Atkinson: A decade of collaborative sustainability
Associate Professor Miguel Gomez discusses his work with the Cornell Atkinson Center for Sustainability as it celebrates 10 years of collaborations.
Why the prospect of a divided government sent stocks soaring
Associate Professor Scott Yonker says a post-election divided government seems welcome to investors.
The Nasdaq is skyrocketing. That may not be a great sign for the economy
Associate Professor Scott Yonker discusses investors sticking with the pandemic winners as uncertainty looms.
Rooting from home as a model for working from home?
Assistant Professor Kevin Kniffin says it’s timely to revisit how employers and employees alike can best adapt to the times.
Ant’s record IPO suspended in Shanghai and Hong Kong stock exchanges
Professor Eswar Prasad discusses a sudden halt to the world’s biggest initial public offering.
Sunshine through my window
Anshul Bakhda, MBA ’21, focused on luxury hospitality, sustainability, and strategic business initiatives during his remote summer internship.
Travel is no longer a privilege, but a right
Professor Chekitan Dev suggests viewing the COVID crisis as an opportunity will help travel and hospitality learn new ways to survive and thrive.
How two restaurants have survived Covid-19. So far.
Professor Alex Susskind says fine-dining establishments have had to rethink their entire business during the pandemic.
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