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CIFBM: What’s Next for NYC Restaurants- Navigating the COVID-19 Crisis
April 16, 2020 @ 11:00 am - 12:00 pm EDT
New York City is also home to one of the most vibrant restaurant and bar scenes in the world. The more than 50,000 eating and drinking places in New York City generate over 51 billion dollars in sales. The roughly 865,000 jobs in the city’s restaurant and foodservice industry account for nine percent of total employment in New York State.
COVID-19 and social distancing have completely changed the way restaurants and bars can do business. Because foodservice is considered an essential service, operators can choose to remain open if they limit their sales to takeout and delivery only. While this “new normal” will work for some operators, others will be forced to shut down. Neither choice is ideal in this new ever-changing, volatile business environment, and owners, operators and their suppliers are being forced to make difficult decisions every day to protect their businesses, assets, employees, and guests.
The Cornell University School of Hotel Administration and the Cornell Center for Food and Beverage Management (CIFBM) will bring together restaurant and foodservice executives and faculty experts to offer solutions to the challenges that operators, employees, and guests are experiencing in New York City.
This one-hour discussion will feature Mark Maynard ’90 (CALS), Director of Operations for Union Square Hospitality Group, Alan Rosen ’91 (SHA), CEO of Junior’s Restaurant and Bakery, and Chris Mellon, CEO of Maines Paper and Food Service, three prominent leaders in our industry representing well-established and iconic brands in New York City and beyond. Professor Alex Susskind, Associate Dean for Academic Affairs and Director of Cornell Institute for Food and Beverage Management at The School of Hotel Administration in the Cornell S.C. Johnson College of Business, will serve as the moderator for this session.
What You’ll Learn
- How the COVID-19 has changed the restaurant business in New York City
- How the supply chain for food, beverage, and other supplies has changed as a result of the slowdown
- How operators are dealing with labor force reductions, layoffs, real estate, and other fixed expenses
- How to protect (and build) your restaurant’s brand identity by caring for employees, guests, and your community
- What the future holds for the business of restaurants and bars (and tourism) in New York City