2 Stay 2 Go

Founded by Daniel Jones, Built by Ithaca: 2 Stay 2 Go LLC

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I showed up at Daniel Jones’ ’22 house expecting to have a one-hour interview while trying some different foods. Little did I know that my short interview would turn into a two-day behind-the-scenes tour of 2 Stay 2 Go LLC. Daniel Jones, a 21-year-old in the School of Hotel Administration, is a truly remarkable individual. Wanting to create an innovative hospitality brand that was bigger than himself, he founded 2 Stay 2 Go in October 2020. The original concept behind the restaurant was having customers vote with their dollars on which items would stay on a rotating menu.

Dining

2 Stay 2 Go 2.0

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2 Stay 2 Go, the entirely student-run restaurant that made their debut last semester, is back up and running. With an expanded staff, the business has grown to include more community service, meal donations to help end food insecurity in Ithaca and a catering program.

Dining

2 Stay 2 Go: Fries, Friendships and Family

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At the end of September, I sat in a stranger’s kitchen, listening as another stranger told me his plans to open a restaurant with the help of a group of Hotelies. And, that it was going to be done in the middle of a pandemic. 

In the middle of November, I sat at a table in a restaurant listening to that same group of now familiar faces look back on the craziest and most rewarding six weeks of their lives. And, it was all done in the middle of a pandemic. Six weeks after I sat inside of 2 Stay 2 Go for their opening night, I joined them the afternoon before their last dinner service. Founder Daniel Jones ’22, Executive Chefs Bobby Dandliker ’22 and Noah Horns ’22 and President Samay Bansal ’21 reflected on the past six weeks and their goals for the future. 

After their first weekend in October, they saw great success (so great in fact that the Southern Fried Chicken Sandwich was a staple on the menu every week).

Dining

2 Stay 2 Go: The Question Cornell Students Will Begin Answering on October 9, 2020

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Daniel Jones ’22, a student in the Cornell School of Hotel Administration, came up with the idea to open a pop-up restaurant in Collegetown from Oct. 8 until Nov. 8, two weeks before I joined them for a full run-through of their menu. Jones was determined to keep the restaurant 100 percent student-run and operated, and not even a week later, he recruited his team from across the graduating classes at Cornell. Noah Horns ’22 and Bobby Dandliker ’22 are his co-executive chefs, Samay Bansal ’21) is acting as his president, Sabrina Sam ’22 is his pastry chef and Luke Verzella ’23 and Elin Atonsson ’23 are his marketing directors.