Alan Rosen is the CEO of Junior’s Restaurant and Bakery. For those in the know, there is only one cheesecake: Junior’s. Indeed, Junior’s has been called the “World’s Most Fabulous Cheesecake” by scores of media and Thrillist recently named Junior’s cheesecake one of the fifty things you need to eat before you die. But the proof is in the tasting: Junior’s sells over ten million slices of cheesecake each year. The man behind this extraordinary success is Alan Rosen: the third generation of the Rosen family to lead the venerable brand. As the public face of Junior’s, Alan appears on QVC fifty times every year and has also appeared on numerous national television shows, including ABC’s Good Morning America, The Chew, NBC’s Today, Food Network’s Throwdown with Bobby Flay and Emeril Live.
What’s Next for NYC Restaurants
Event Overview
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, and 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.
What You'll Learn
- How the COVID-19 crisis 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 costs, 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, as well as tourism, in New York City
Speakers
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.
Chris Mellon serves as the President & CEO at Maines Paper and Food Service, Inc. Maines Paper & Foodservice is a foodservice distributor with nine distribution centers located throughout the U.S., providing fresh produce, beef and seafood, and other items to restaurants, convenience stores, healthcare and educational facilities and other customers located in 33 states. Prior to his time at Maines Paper, Mellon was the Vice President of Strategic Planning for US Foods. Mellon graduated from Penn State University with a BS in Accounting in 1986.
Mark Maynard is a Director of Operations for Union Square Hospitality Group, where he drives the strategic direction of all Blue Smoke enterprises, Porchlight, and USHG’s overall bar programming. Mark co-founded Blue Smoke and Jazz Standard in 2002. Under his leadership, both Blue Smoke and Jazz Standard emerged as destinations for well-curated spirits, vibrant cocktails and craft beer. Mark also led the strategic growth of Blue Smoke, which expanded to multiple locations, including New York’s Battery Park City and outposts of Blue Smoke at CitiField, home of the New York Mets, Washington Nationals ballpark and JFK Airport’s Delta Terminal Four. In 2015, Mark co-founded and conceptualized Porchlight, USHG’s first stand-alone bar located in the emerging West Chelsea neighborhood. Mark then went on to spearhead the opening of Cedric’s at The Shed in 2019. Shortly after, he published his first hospitality-focused book, ‘The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and Enhance The Employee Experience’.
Alan Rosen is the CEO of Junior’s Restaurant and Bakery. For those in the know, there is only one cheesecake: Junior’s. Indeed, Junior’s has been called the “World’s Most Fabulous Cheesecake” by scores of media and Thrillist recently named Junior’s cheesecake one of the fifty things you need to eat before you die. But the proof is in the tasting: Junior’s sells over ten million slices of cheesecake each year. The man behind this extraordinary success is Alan Rosen: the third generation of the Rosen family to lead the venerable brand. As the public face of Junior’s, Alan appears on QVC fifty times every year and has also appeared on numerous national television shows, including ABC’s Good Morning America, The Chew, NBC’s Today, Food Network’s Throwdown with Bobby Flay and Emeril Live.
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.
Chris Mellon serves as the President & CEO at Maines Paper and Food Service, Inc. Maines Paper & Foodservice is a foodservice distributor with nine distribution centers located throughout the U.S., providing fresh produce, beef and seafood, and other items to restaurants, convenience stores, healthcare and educational facilities and other customers located in 33 states. Prior to his time at Maines Paper, Mellon was the Vice President of Strategic Planning for US Foods. Mellon graduated from Penn State University with a BS in Accounting in 1986.
Mark Maynard is a Director of Operations for Union Square Hospitality Group, where he drives the strategic direction of all Blue Smoke enterprises, Porchlight, and USHG’s overall bar programming. Mark co-founded Blue Smoke and Jazz Standard in 2002. Under his leadership, both Blue Smoke and Jazz Standard emerged as destinations for well-curated spirits, vibrant cocktails and craft beer. Mark also led the strategic growth of Blue Smoke, which expanded to multiple locations, including New York’s Battery Park City and outposts of Blue Smoke at CitiField, home of the New York Mets, Washington Nationals ballpark and JFK Airport’s Delta Terminal Four. In 2015, Mark co-founded and conceptualized Porchlight, USHG’s first stand-alone bar located in the emerging West Chelsea neighborhood. Mark then went on to spearhead the opening of Cedric’s at The Shed in 2019. Shortly after, he published his first hospitality-focused book, ‘The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and Enhance The Employee Experience’.
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