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About The Center for Hospitality Research at Cornell
Located at Cornell University's School of Hotel Administration, the Center for Hospitality Research conducts research in hospitality and tourism. The Center's mission is to bring together the best insights from researchers and industry experts. Input and financial support of the Center's efforts are provided by corporate sponsors and friends. For other Center sponsored studies, see our Web site at www.chr.cornell.edu or call (607) 255-9780.
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IN THE HEADLINES:
Sustainable Dining Versus The Working Chef
January 21, 2008
Sustainable Dining Versus the Working Chef
Chef Michael Hayes
The sustainable food movement is e...
Special Reports
Defending Against the Cocaine of Restaurant Marketing
December 10, 2006
Defending Against the Cocaine of Restaurant Marketing
How coupons can work against you
By...
It's Turkey Time
November 13, 2006
Thanksgiving Time!!!
Here we are again, the infamous holiday season.
For some of us, it is fil...
RestaurantEdge's Chef's Roundtable
October 25, 2006
On Thursday, October 26, Restaurant Edge and Chef Michael Hayes will be sponsoring our first"Chef's ...
Maximize Your Holiday Bookings
October 12, 2006
By: Michael Attias
How important are the holidays to your sales mix? I know for many reade...
Grape Expectations
June 11, 2006
Grape Expectations (Part One)
by Jorge Castillo
Any time I am asked to do a staff wine traini...
The Life of a Biological Contaminant-Raymond M. Ihnot
May 17, 2006
Letter from a Microbiological Contaminant
By Raymond M. Ihnot
Hello, there!
I am a microbiolo...
The Chef's Office-To Glove or not to Glove
May 06, 2006
The Chef’s Office
May 2006
To Glove or Not to Glove
Hey…welcome back to the Chef’s Office. If y...
RestaurantEdge visits Taste of the Nation, Greenville, SC
April 12, 2006
Recently Chef Michael Hayes, of RestaurantEdge was invited to participate in the Share Our Strength’...
HOSPITALITY PERFORMANCE PRESENTS ENERGY COST STRATEGIES AND BEYOND
April 03, 2006
As an advocate for your business interests, my job is to alert, perhaps provoke, but always urge you...
Restaurants Can Now Use a Computer to Deliver Wait Staff Training
April 02, 2006
A Role in the Show is a new customer care and sales training course that runs on a computer. The ...
The Magic Pill for Marketing Success
April 02, 2006
If you don’t have this in your medicine cabinet, your marketing efforts are probably doomed to failu...
Choosing the Perfect Knife Shouldn't Have You on Edge
March 09, 2006
Choosing the Perfect Knife Shouldn't Have You on Edge
Listen to What Your Uniforms are Saying
March 06, 2006
By Eric Hahn
Ever had an employee show up for work in a dirty, wrinkled or smelly uniform? Sure, ...
Welcome to Hazard County
February 07, 2006
by Lee Biars
One of my company’s clients wanted to find out exactly what their service staff was...
How to Create a ‘Destination’ Restaurant
February 06, 2006
By Eric Hahn
What does it take to drive people to your door from somewhere else? Is it the food, ...
Cooking In Volume-Systems-The Chef's Office Newsletter
January 30, 2006
The Chef’s Office
February 2006
Cooking In Volume-Systems
This is a continuation of articles ...
The Independent Restaurateur Challenge; Competing with the "Formulas"
January 06, 2006
By John R. Hendrie, CEO, Hospitality Performance, Inc., October 2005
It has always been a...
You’ve been Spotted by RestaurantEdge!!!!
January 04, 2006
Our latest installment is for those of us in the industry that get blown away by our comrades that a...
Hurricane's Impact on New Orleans Cuisine
December 30, 2005
The Chef’s Office
January 2006
New Orleans
This is in sorts a continuation of the “Hurricane Im...
Maintaining Continuity During Peak Business Hours
December 13, 2005
By Eric Hahn
Anyone who’s ever worked in the restaurant business understands the terms “in the we...
A Note from Micheal R. Parr, C.E.C. in New Orleans
December 03, 2005
Back when we were all running from Katrina and the immediate aftermath of the storm, many of you gra...
Are you ready for Business? - A Hospitality Recovery Plan
December 03, 2005
By John R. Hendrie
When a natural disaster strikes, the immediate results are devastating. We all...
Restaurant Equipment Tips: Are Energy Costs Eating Up Your Restaurant's Profits?
December 02, 2005
By Patty Gardiner
We at Jean's Restaurant Supply...
Driving Components in Prime Vendor Agreements
November 15, 2005
By Eric Hahn, Founder and Research Developer for RestaurantEdge.com
Deciding whether a “prime ven...
Restaurant Media Relations
October 27, 2005
By Aaron D. Allen
Interacting with the media can be tricky – Unless the message and timing coinci...
Chef's Office-Katrina's and Rita's Impact on the Food Industry-Chef Michael Hayes
September 24, 2005
The Impact on the Food Industry due to the tragedy of New Orleans
We have recently witnessed one ...
The Chef's Office-Cause and Effect-Chef Michael Hayes
July 31, 2005
The Chef’s Office
July 2005
Chef Michael Hayes
Thanks for hanging out for another episode of th...
The Dishwasher: The Ultimate Kitchen Gladiator
December 29, 2004
By Eric Hahn, Founder and Research Developer, RestaurantEdge.com
In all the years I’ve bee...
Don’t Eliminate the Middle Man-Add One!
November 10, 2004
By Richard Saporito, TopServe Restaurant Consulting
Today, there are situations when we actually...
Speaking the Language of the Health Department
November 08, 2004
By Jim Austin
Your health inspector asks, “How do you check, calibrate and use a temperature meas...
Previous Stories are in the News Archive
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