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.](https://business.cornell.edu/wp-content/uploads/sites/2/2021/10/Post1-600x400.jpg)
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.](https://business.cornell.edu/wp-content/uploads/sites/2/2021/10/choice24-600x400.jpg)
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.](https://business.cornell.edu/wp-content/uploads/sites/2/2021/05/k120820_hero1.jpg)
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.
![k020221_card(2)](https://business.cornell.edu/wp-content/uploads/sites/2/2021/03/k020221_card2.jpg)
Alumni Mark and Brian Canlis Pivot During a Pandemic and Flourish
Canlis restaurant owners practice flexibility to thrive and flourish during pandemic.
![Many human hands holding a masked earth](https://business.cornell.edu/wp-content/uploads/sites/2/2021/02/2-600x400.jpg)
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.
![Washington Post logo](https://business.cornell.edu/wp-content/uploads/sites/2/2020/05/Washington-Post-600x100.png)
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.
![Featured image of woman at computer workspace](https://business.cornell.edu/wp-content/uploads/sites/2/2021/01/people2-600x400.jpg)
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.
![Wall Street Journal logo](https://business.cornell.edu/wp-content/uploads/sites/2/2020/03/wall-street-left-1-600x100.png)
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.
![Picture of Statler Hall, the home of the C&I Internship Program](https://business.cornell.edu/wp-content/uploads/sites/2/2020/10/statler-resized-600x400.jpg)
Noteworthy: SHA Career Management and Centers & Institutes reinstate internship program
The C&I Internship Program helps students find internships in the hospitality industry.