Alex Susskind is a Professor of Food and Beverage Management and is currently serving as the Associate Dean for Academic Affairs. Professor Susskind earned his Ph.D. in Communication from Michigan State University with a specialization in organizational communication and his MBA with a concentration in personnel and human relations. He earned his undergraduate degree at Purdue University in Restaurant, Hotel, and Institutional Management and is also a trained chef with a degree in Culinary Arts from The Culinary Institute of America in Hyde Park, New York. Prior to starting his career in academia, Professor Susskind was a chef and restaurant operator for both independent and multi-unit restaurant companies in the Northeastern and Southeastern United States.
The Restaurant Business in Crisis
Event Overview
While food and beverage operations have been identified as critical or essential services during the shutdowns that have been put into effect, keeping restaurants open while keeping employees and guests safe is a big challenge. Then there are the financial considerations. For owners and operators facing fixed costs that need to be covered, tough decisions need to be made in regards to dealing with their supply chain, landlords, support services, and staff. Businesses are also contending with shorter hours of operation and significant reductions in volume and sales, particularly when it comes to important add-ons like alcohol, appetizers, sides, and dessert items. Some restaurants are choosing to close to cut their projected losses while others are trying to retool how they do business.
On April 3rd, Cornell University School of Hotel Administration and the Cornell Institute for Food and Beverage Management (CIFBM) will bring together restaurant executives and faculty experts to offer solutions to the challenges that operators, employees, and guests are experiencing in our new normal.
What You'll Learn
- What restaurant operators are doing to contain costs and losses during the crisis
- How to deal with employees who have been affected by layoffs and significant reductions in their hours and pay
- How to protect (and build) your restaurant’s brand identity by caring for employees, guests, and your community
- How to deal with the franchisee-franchisor relationship
- Theories for what the future holds for the restaurant business
Speakers
James Park is the CEO of Garbanzo Mediterranean Fresh, the #4 Movers & Shakers brand as recognized by Fast Casual magazine and the leader in preservative-free fast-casual Mediterranean cuisine. Garbanzo Mediterranean Fresh has corporate and franchised locations in its home market of Colorado as well as many other states and cities around the country including Texas, Virginia, Georgia, St. Louis, Minnesota, Illinois, Indiana, and Boston.
Jeff Chandler is the CEO of Hopdoddy Burger Bar. Growing up in the restaurant industry and managing teams for over twenty-five years, Jeff Chandler’s extensive experience and impressive background led him to Hopdoddy Burger Bar in 2016 where he has passionately taken charge as Chief Executive Officer. His proven track record for building and leading teams that grow stronger while growing larger has further fortified the award-winning brand.
Jose Dueñas is the president and CEO of Bagel Brands, which owns and operates Einstein Bros. Bagels, Bruegger’s Bagels, Manhattan Bagels and Noah’s New York Bagels.
Alex Susskind is a Professor of Food and Beverage Management and is currently serving as the Associate Dean for Academic Affairs. Professor Susskind earned his Ph.D. in Communication from Michigan State University with a specialization in organizational communication and his MBA with a concentration in personnel and human relations. He earned his undergraduate degree at Purdue University in Restaurant, Hotel, and Institutional Management and is also a trained chef with a degree in Culinary Arts from The Culinary Institute of America in Hyde Park, New York. Prior to starting his career in academia, Professor Susskind was a chef and restaurant operator for both independent and multi-unit restaurant companies in the Northeastern and Southeastern United States.
James Park is the CEO of Garbanzo Mediterranean Fresh, the #4 Movers & Shakers brand as recognized by Fast Casual magazine and the leader in preservative-free fast-casual Mediterranean cuisine. Garbanzo Mediterranean Fresh has corporate and franchised locations in its home market of Colorado as well as many other states and cities around the country including Texas, Virginia, Georgia, St. Louis, Minnesota, Illinois, Indiana, and Boston.
Jeff Chandler is the CEO of Hopdoddy Burger Bar. Growing up in the restaurant industry and managing teams for over twenty-five years, Jeff Chandler’s extensive experience and impressive background led him to Hopdoddy Burger Bar in 2016 where he has passionately taken charge as Chief Executive Officer. His proven track record for building and leading teams that grow stronger while growing larger has further fortified the award-winning brand.
Jose Dueñas is the president and CEO of Bagel Brands, which owns and operates Einstein Bros. Bagels, Bruegger’s Bagels, Manhattan Bagels and Noah’s New York Bagels.
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