In collaboration with the Center for Hospitality Research at Cornell's School of Hotel Administration, Medallia has created The Hospitality Ideas Community -- an online space that promotes cross-functional collaboration among hospitality professionals. 

Register to see more and share your experiences on how to deliver great service and exceed guest expectations in the current environment and learn from your peers who are navigating similar challenges. 
Consumer Perceptions of Restaurant Delivery Fees
By Professor Sheryl E. Kimes

Study Highlights:
  • Respondents were willing to pay delivery charges that they considered fair, notably, flat fees and distance-based fees.
  • Hefty minimum-order requirements were not well received, but respondents were willing to pay higher prices for delivery than for pickup, provided that the lower pickup charges were framed as a discount.
  • Respondents who were reminded that delivery was expensive for the restaurant were more willing to use the restaurant’s delivery system, rather than have the restaurant use a delivery service provider.
How and Why Does Franchise Ownership Affect Human Resource Practices? Evidence from the US Hotel Industry
By Professor Tashlin Lakhani

In this study Professor Lakhani investigates the relationship between ownership form and HR practices in a franchise system. Lakhani examines how HR practices vary between franchisee- and company-owned hotels, and among franchisees with diverse ownership structures. She finds franchisee-owned hotels are associated with lower investments in HR practices compared to company-owned hotels. 
Sponsored by the Cornell Institute for Healthy Futures, this keynote features insight from health, hospitality, and design researchers, who will highlight academic perspectives and tangible industry practices to increase our understanding of the impact of healthy sleep in our homes and in travel settings.

What You'll Learn
  • The surprising relationship between guest sleep satisfaction and overall hotel satisfaction
  • The hospitality attributes that are the strongest predictors of guest sleep and hotel satisfaction
  • Effective, evidence-based educational programs to improve sleep and prevent disturbances to circadian rhythms during times of social/physical distancing and the COVID-19 pandemic
Register Here
The food and beverage industry is at a crossroads. The last few years have seen industry icons exposed for sexual assault and misconduct, restaurateurs taken to task for cultural appropriation and racially insensitive concepts, and food media organizations exposed for discriminatory cultures.

The pandemic has highlighted for the public the issues of staffing and labor, wage theft and disparity, workplace culture and discrimination, predatory technology platforms, ever-shrinking profit margins, and difficult customers that many owners, operators, and employees have always known about.

As the industry faces massive closures and fights for greater federal support, many questions remain as to how the food and beverage industry will respond to the changed social landscape in a post-COVID-19 world.

What You'll Learn
  • How the last year has changed the way industry professionals look at the restaurant industry
  • How operators are forging a new path with an eye toward changing the culture of restaurant work
  • How industry leaders are creating opportunities for the next generation of F&B entrepreneurs
Register Here
Hotel, Travel, Meetings, & Work Outlook

2020 Takeaways: Operating Observations From Last Year (Lodging Magazine) by Robert Mandelbaum of CBRE
The U.S. hotel industry posted its highest weekly occupancy in a year with a level of 52.1% during the second week of March. Florida markets, thanks to Spring Break and Bike Week, were among the leaders in week-to-week occupancy gains. Additional STR-defined markets showed substantial growth from the previous week, which is reflective of further reopening around the country. All but seven states saw week-over-week gains, and six states saw occupancy increase by more than 5 percentage points.
While hotels of all sizes saw demand grow at the end of the week, those in the mid-size and select-service categories performed the best when comparing against the 2019 index.

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