New York City is home to one of the most vibrant restaurant and bar scenes in the world. More than 50,000 eating and drinking places in New York City generate over $51 billion in sales, and roughly 865,000 jobs in the city’s restaurant and foodservice industry account for 9% 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, 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.
