Cornell Institute for Food and Beverage Management

Stories and updates related to the advancement of the food and beverage industry through teaching, research, and engagement.

For the discussion, Lilly Jan, Ph.D. was joined by Devita Davison, executive director of FoodLab, Michigan; Jonathan Geffrard, director of bars, restaurants, and events at Thompson Dallas; and Irene Li ’15, chef and owner of Mei Mei, Boston.
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Post-2020 Food and Beverage: Rebuilding an Embattled Industry

Experts joined Lilly Jan, Ph.D. to discuss problems and possible improvements in the food and beverage industry following the COVID-19 pandemic.

A panel of experts discuss the topic on a zoom style webinar.
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The Choice: Industry Leaders Envision the Future of Food & Beverage

Daniella Senior and Elizabeth Tilton joined Lilly Jan to discuss ongoing strategies for improving the culture of the food and beverage industry.

A chef working in a kitchen with a mask and gloves on, setting a plate of food onto a tray.
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Re-Electrified After Circuit Breaker: Singapore’s Restaurant Recovery

SHA Lecturer Lilly Jan, discusses Singapore’s restaurant recovery with chef-owners Travis Masiero ’03 and Ivan Brehm.

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Alumni Mark and Brian Canlis Pivot During a Pandemic and Flourish

Canlis restaurant owners practice flexibility to thrive and flourish during pandemic.

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Roundtable Recap: Sustainability in the era of COVID-19

Participants from around the world gathered virtually for the Center for Hospitality Research’s 11th Annual Sustainability Roundtable to discuss sustainability in the era of COVID-19.

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The new dining reality: Shorter menus, quicker meals — and ugly-delicious dishes

The pandemic is “an opportunity for restaurants to improve labor relations — pay more to staff — and try to renegotiate the fundamental elements of their business,” says Professor Alex Susskind.

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Hotel Ezra Cornell Sponsors Virtual Conference on “Prioritizing People Over Dollars”

Industry leaders partnered with academic scholars to discuss people over dollars: prioritizing people-oriented solutions in a business landscape.

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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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Noteworthy: SHA Career Management and Centers & Institutes reinstate internship program

The C&I Internship Program helps students find internships in the hospitality industry.