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Show Results For
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All HBS Web
(793)
- News (251)
- Research (351)
- Events (3)
- Multimedia (16)
- Faculty Publications (203)
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- 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...
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- 01 Mar 2006
- News
Entrepreneur's Notebook with Paul Conforti and Kim Moore (both MBA '97)
upscale, premium desserts to the masses. Elevator pitch: Finale is an upscale dessert-focused restaurant concept that provides people with an alternative to bars or coffee shops, where they can enjoy a sensational dessert experience. Our...
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- 17 Dec 2015
- News
Conducting Research That Influences Practice
Tami Kim, a doctoral student at HBS, is conducting research into how the restaurant business could benefit from transparency—literally—by making it possible for chefs and diners to see one another. Her findings on employee and customer...
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- 14 Nov 2019
- News
Keeping Red Lobster Fresh
building on a sound foundation. But even when you do those things, the truth is, most of the people driving by your restaurant still don't know you've done those things because they're focused on other things, your View Details
- 18 Jul 2018
- News
Ensuring HBS Remains a Dynamic Community
Rebecca Sumner Lien (MBA 1993) (photo by Genevieve Shiffrar) Rebecca Sumner Lien (MBA 1993) (photo by Genevieve Shiffrar) A part-time job at a Roy Rogers restaurant first introduced Rebecca Sumner Lien to business. “I was fascinated by...
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- 01 Sep 2018
- News
New Ways to Stay Connected
For more information on any of the programs featured here, please contact us at alumni@hbs.edu. Alumni Dinner Series John Power (MBA 1974) and Todd Doersch (MBA 1983) hosted second-year MBA students at Remington’s restaurant in Chicago in...
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- 01 Sep 2018
- News
What I Do: Clare Reichenbach (AMP 185, 2013)
oversee a team of about 35 people; we also engage with a number of external agencies for support, depending on our needs. The foundation hosts roughly 250 chefs annually, so we essentially have a restaurant operation in the house. At the...
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- 01 Jun 2011
- News
Curtain Call
Love, tragedy, honor, and betrayal — just business as usual at HBS, at least when the curtain rises on the annual HBS Show. This year’s April production, Somewhere over the Footbridge, featured four HBS students who have somehow gone missing at the Hong Kong View Details
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HBS Show
- 01 Sep 2004
- News
Bill Dunaway (MBA 1964)
A self-described SOB — son of the boss — Bill Dunaway grew up working in his father’s pharmacy in Marietta, Georgia, a town of 61,000 outside Atlanta. After expanding the business to a chain of 18 drug stores, Dunaway sold the operation in 1989 and opened the 1848...
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- 01 Jun 2009
- News
The Maestro and the Market
team hope to evoke irony, humor, and even childhood memories with their creations. “We have turned eating into an experience that supersedes eating,” he has said. “If the product is merely food, Adrià should move the restaurant to...
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- 19 Sep 2016
- News
Crafting Success
distinctive taste that would work well with food.” He founded Cobra in 1989, going door-to-door to introduce stores and restaurants to the brand and somehow turning “noes” into “yesses.” The first five years were the hardest: “...[T]here...
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- 01 Jan 2010
- News
James A. Lovell, AMP 62, 1971
telecommunications industries. He then launched a more down-to-earth venture: Lovells at Lake Forest, a restaurant outside Chicago. Lovell is a sought-after expert on space, education, and science, and he speaks internationally. In 2003,...
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- 01 Jun 2017
- News
Alumni Connections
April. 4 Alumni from the MBA Classes of 2002–2016 at the Wilshire Restaurant in Santa Monica, CA, in March. Finalists in the New Venture Competition were on the HBS campus in April to give their pitches to a panel of judges. This is the...
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- 01 Jun 2020
- News
Staying the Course
a product’s effectiveness. THE WAY FORWARD See more from the online-only June Bulletin’s coverage of the path ahead for education, health care, management, and the hotel and restaurant industries. Return to June Bulletin THE WAY FORWARD...
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- 24 Apr 2014
- News
Ron Shaich (MBA 1978)
Ron Shaich’s (MBA 1978) first venture, a cookie shop in downtown Boston, evolved into Au Bon Pain. His latest—Panera Cares—allows customers to pay only what they can afford at the popular restaurants he owns, Panera Bread. There’s a box...
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- 01 Sep 2024
- News
Back to School
There are some things you just can’t learn in an HBS classroom—what it takes to jump out of an airplane, for instance, or the experience of playing at the World Series of Poker. Yet those kinds of out-of-office pursuits are important, says HBS assistant professor Jon...
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- 01 Jun 2020
- News
Unleashed
education, health care, management, and the hotel and restaurant industries. Return to June Bulletin THE WAY FORWARD See more from the online-only June Bulletin’s coverage of the path ahead for education, health care, management, and the...
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Jen McFarland Flint
- 01 Mar 2011
- News
Fast Casual
Cherng: Panda’s process designer. Peggy Cherng (OPM 25, 1997) and her husband, Andrew, share the titles of cochairman and co-CEO of Panda Restaurant Group (PRG), “one of the fastest-growing and most successful View Details
- 01 Mar 2005
- News
Answering the Call
they “enjoyed eating in exotic surroundings but were deeply mistrustful of exotic foods.” He also determined that labor cost and availability was the key problem in the U.S. restaurant business and that eliminating the conventional...
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- 04 Dec 2020
- News
Hour by Hour
allow him to earn his high school degree through night courses. After one particularly frustrating temp gig—working as a forklift operator with no training—he remembered a restaurant in Albany, New York, that rehired him every summer and...
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