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Show Results For
- All HBS Web
(3,521)
- People (5)
- News (699)
- Research (2,145)
- Events (3)
- Multimedia (36)
- Faculty Publications (1,694)
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- 04 Sep 2019
- News
Action Plan: A New ’Cue
opinion of what barbecue is and how it should be made.” How would he please people across the barbecue spectrum? Corsello’s solution was bold. He and his partner Jeff Mauro, of Food Network fame, would serve “creative barbecue.” The... View Details
Keywords: April White
- 01 Sep 2004
- News
The Wisdom of Crowds
The judgments of many people regarding the merits of a restaurant, hotel, or bar trump a single reviewer’s opinion. That’s the philosophy behind the Zagat Survey leisure guides, and Ted Zagat (MBA 2004) has literally grown up with that concept: His parents founded the... View Details
- 01 Jun 2009
- News
The Maestro and the Market
food manufacturers, and the launch of an elBulli hotel and a chain of reasonably priced restaurants called Fast Good. But what is the balance between leveraging the Adrià/elBulli brand and breaking its core meaning? In a classroom... View Details
- 01 Mar 2006
- News
Entrepreneur's Notebook with Paul Conforti and Kim Moore (both MBA '97)
Names: Paul Conforti and Kim Moore (both MBA ’97) Company: Finale Dessert Company (established 1998) Locations: Park Plaza, Boston & Harvard Square, Cambridge Web: www.finaledesserts.com With vision, fortitude, and a whole lot of chocolate, Paul Conforti and classmate... View Details
- 01 Mar 2004
- News
Zanzibar: Something for Everyone
The Zanzibar portion of the trip allowed us to slow our pace and take advantage of the seaside resort as well as a series of optional side trips. Given the legendary lure of Zanzibar as one of the Spice Islands, many of us elected to take a tour that explored the... View Details
- 01 Oct 2001
- News
Q&A: Orin Smith
A native of rural Chehalis, Washington, Orin C. Smith (MBA '67) was an EVP for Danzas, an international freight shipping company, when Starbucks CEO Howard Schultz approached him in 1990 to join the fledgling company. Schultz, Smith recalls, was "personable, creative,... View Details
- 07 Sep 2014
- News
An MBA That Served up a Big Slice of the Snack Market
- 31 Aug 2016
- News
Managing McDonald’s Makeover
(McDonald's) (McDonald's) McDonald’s has a new head of US operations: Chris Kempczinski (MBA 1997). The former Kraft executive takes over effective January 1, and comes, according to the Associated Press, a year after new McDonald’s CEO Steve Easterbrook took over and... View Details
- 14 Oct 2015
- News
Blue Apron's Got Big Plans For Dinner - But So Do Its Hungry Rivals
- 01 Mar 2005
- News
House of Bread on the Rise
McCANN: Former defense atforney learned the bakery business from scratch. The lessons Sheila McCann (OPM 24, 1996) learned from the surprising failure of her second House of Bread retail bakery turned out to be an essential ingredient in the company’s subsequent... View Details
- 29 Jul 2013
- News
Opening New Markets for Black South African Winemakers
Selena Cuffe On a trip to South Africa in 2005, Selena Cuffe (MBA 2003) happened across an advertisement promoting the first Soweto Wine Festival. Cuffe, the director of an exchange-student nonprofit, didn't know a lot about wine. Yet the event sounded so intriguing,... View Details
- 14 Oct 2014
- News
The Steve Jobs of Beer
- 01 Jun 2014
- News
Chili recipes
Traditional Texas Recipe [winner] by Matt Ashbaugh (MBA 2014) Ingredients Sweet/fresh chilies: 3 whole New Mexico chilies, stems and seeds removed Hot chilies: 3 Arbol chilies, stems and seeds removed Rich/fruity chilies: 2 Ancho and 2 Pasilla chilies, stems and seeds... View Details
- 30 Jul 2019
- News
Turning Around Tesco
thing is if there is friction at the border.” Britain imports half the food it eats; a Spanish lettuce that lingers at the border for even two days has a much-diminished shelf life, notes Lewis, who nonetheless seems ready to accept any... View Details
- 21 Jan 2021
- News
New Menu
imports 90 percent of its food supply, considered the uncertainties climate change is introducing into the global food market and set a target of fulfilling 30 percent of its nutritional needs domestically... View Details
- 27 Nov 2013
- News
No Bologna, Please
SHAICH by Julia Hanna Imagine a restaurant that doesn't charge for its food. There's a box for money—and a suggested donation amount—but no one can see what you pay, if you pay anything at all. That's the concept behind Panera Cares, a group of five distinct... View Details
- 01 Mar 2014
- News
No Small Beer
The biggest thing in the beer business these days is the little guy. Research firm Technomics reported that the craft beer and premium import market rose almost 15 percent in 2012, with an "upward trajectory" that continued in 2013. And beer makers are looking to meet... View Details