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November 2022
Case

Arcos Dorados’ Quest for the Digitalization of Last-Mile Delivery in Colombia

By: Jorge Tamayo, Jenyfeer Martinez Buitrago and Mariana Cal

In 2018, Francisco Staton, Managing Director of Arcos Dorados in Colombia had to decide on the company’s strategy to expand its food ordering and delivery business in the country. Arcos Dorados stood as McDonald’s largest independent franchisee, and Colombia was one of... View Details

2022
Working Paper

An Anatomy of Performance Monitoring

By: Achyuta Adhvaryu, Anant Nyshadham and Jorge Tamayo

Performance monitoring is a mainstay management tool in most organizations. Yet we still know little about whether—and why—better monitoring yields better performance in practice. To shed light on these questions, we study the introduction of a performance monitoring... View Details

Keywords: Performance Monitoring; Worker Skills; Skill Depreciation; Managerial Inattention; On-the-job Training; Productivity; Multitasking; Quick Serve Restaurants; Performance Evaluation; Employees; Competency and Skills; Training; Performance Productivity; Management; Information Technology; Food and Beverage Industry; Puerto Rico

02 Jun 2020
Research & Ideas

Coronavirus Careers: Cloud Kitchens Are Now Serving

rather than a market-entry strategy for first-time restaurateurs. Kitchen United has pivoted away from new food entrepreneurs toward providing cloud kitchens for regional and national chains. Zuul Kitchens has flourished serving... View Details

Keywords: by Lena Ye and Geoffrey Jones; Food & Beverage

October 2023
Case

Foodology: Creating a Virtual Restaurant Group in Latin America

By: Rembrand M. Koning, Jorge Tamayo and Jenyfeer Martínez Buitrago

In April 2020, Daniela Izquierdo (HBS, 2019) and Juan Guillermo Azuero (HBS, 2019), awaited the results of Harvard Business School’s Alumni New Venture Competition. Operating since September 2019, Foodology, a Colombian food-tech startup in the cloud kitchen segment,... View Details

Keywords: Business Startups; Business Model; Entrepreneurship; Food and Beverage Industry; Latin America; South America; Colombia

16 Dec 2013
HBS Case

D’O: Making a Michelin-Starred Restaurant Affordable

the restaurant, failing to fill seats nightly, starts operating at a loss. But then there's D'O, a restaurant in Cornaredo, Italy, that opened in 2003 and received a Michelin star only one year later. Under the leadership of chef and... View Details

Keywords: by Carmen Nobel & Joanie Tobin; Food & Beverage

Article

Lessons from England's Health Care Workforce Redesign: No Quick Fixes

By: Richard Bohmer and Candace Imison

In 2000 the English National Health Service (NHS) began a series of workforce redesign initiatives that increased the number of doctors and nurses serving patients, expanded existing staff roles and developed new ones, redistributed health care work, and invested in... View Details

Keywords: Health Care; Work Force Management; United Kingdom

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16 Jul 2020
Research & Ideas

Restaurant Revolution: How the Industry Is Fighting to Stay Alive

association as well as the food and beverage brands that supply them. We’ve invested in the industry and served as corporate board members and leaders of industry coalitions, and we now, as educators, prepare future founders and leaders... View Details

Keywords: by Michael S. Kaufman, Lena G. Goldberg, and Jill Avery; Food & Beverage

December 2015 (Revised April 2019)
Case

Chicken Republic

By: Jose Alvarez and Natalie Kindred

Deji Akinyanju, founder of Nigerian fast-food chain Chicken Republic, and Ayo Oduntan, founder of an integrated Nigerian poultry operation (Amo Byng Group), are among a growing cadre of skilled food-industry entrepreneurs for whom the opportunities to serve the... View Details

10 Nov 2014
HBS Case

How Restaurants in Lima and Copenhagen Became Best in the World

these questions. Located in Copenhagen, restaurant Noma routinely tops best restaurant lists. That's in large part due to the singular vision of chef-owner René Redzepi, who is obsessive about using local... View Details

Keywords: by Michael Blanding; Food & Beverage

March 2021
Case

P.F. Chang's

By: Ashish Nanda, Nitin Nohria and Margaret Cross

Excited yet apprehensive after being named CEO of P.F. Chang’s beginning July 1st, 2020, Damola Adamolekun was well aware of the extraordinary challenges facing the firm. The closure of businesses deemed “nonessential” owing to the COVID-19 pandemic had devastated the... View Details

Keywords: Restaurants; COVID-19 Pandemic; Scenario Planning; Scenarios; Health Pandemics; Risk and Uncertainty; Strategy

August 2013
Case

Desi Shack: Location Choice in the Big Apple

By: William R. Kerr and Alexis Brownell

Desi Shack is a “fast casual” restaurant, started by two HBS alumni, that serves Indian and Pakistani cuisine in midtown Manhattan. The founders are looking to expand into a second location and also plan to hire a COO, and there is very little room for error in the... View Details

Keywords: Restaurant; New York City; Location Choice; Entrepreneurship; Food; Geographic Location; Food and Beverage Industry; New York (city, NY)

January 2006 (Revised August 2008)
Case

Vivaldi Food Concepts--The Start-up of an Asian Venture (A)

Joel Silverstein needs to raise an additional $1.5 million from private investors to round out the equity financing for his new Quick Service Restaurant venture in China, Korea, and Japan. How should he pitch the opportunity? What should be the terms? View Details

Keywords: Venture Capital; Private Equity; Business Startups; Retail Industry; Food and Beverage Industry; Japan; China; South Korea

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April 2020
Teaching Note

Cambridge Franchise Partners

By: Richard S. Ruback, Royce Yudkoff and Ahron Rosenfeld

Teaching Note for HBS No. 217-082. Cambridge Franchise Partners (CFP) was established by Matt Perelman and Alex Sloane (both HBS ’15) to pursue a roll-up strategy in the quick service restaurant (QSR) sector. Burger King (BK) approved CFP’s request to become a... View Details

Keywords: Roll-up; Franchise; Franchise Management; Small Firms Management; Franchise Ownership; Small Business; Management; Acquisition

May 2016 (Revised September 2017)
Case

Pal's Sudden Service—Scaling an Organizational Model to Drive Growth

By: Gary P. Pisano, Francesca Gino and Bradley R. Staats

Pal's Sudden Service has developed a unique operating model and organizational culture in the quick service restaurant business. With a deep emphasis on process control and improvement, zero defects, extensive training, and a high level of employee engagement, Pal's... View Details

Keywords: Growth Strategy; Corporate Culture; Operations Strategy; Motivation; Values; Motivation and Incentives; Strategy; Values and Beliefs; Service Operations; Organizational Culture; Growth and Development Strategy; Service Industry; Food and Beverage Industry

2013
Article

Where Not to Eat? Improving Public Policy by Predicting Hygiene Inspections Using Online Reviews

By: Jun Seok Kang, Polina Kuznetsova, Yejin Choi and Michael Luca

Restaurant hygiene inspections are often cited as a success story of public disclosure. Hygiene grades influence customer decisions and serve as an accountability system for restaurants. However, cities (which are responsible for inspections) have limited resources to... View Details

Keywords: Safety; Food; Governance Compliance; Mathematical Methods; Applications and Software; Public Administration Industry; Retail Industry; Food and Beverage Industry

March 2021
Article

The Customer May Not Always Be Right: Customer Compatibility and Service Performance

By: Ryan W. Buell, Dennis Campbell and Frances X. Frei

This paper investigates the impact of customer compatibility – the degree of fit between the needs of customers and the capabilities of the operations serving them – on customer experiences and firm performance. We use a variance decomposition analysis to quantify the... View Details

Keywords: Customer Compatibility; Satisfaction; Profitability; Service Operations; Customer Relationship Management; Customer Satisfaction; Performance

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April 2011
Case

Porcini's Pronto: "Great Italian cuisine without the wait!"

By: James L. Heskett and Richard Luecke

Porcini's Inc. operates a chain of 23 full-service restaurants located near shopping malls and downtown areas in the northeastern United States. Known for providing excellent service, Porcini's serves high-quality Italian cuisine made from fresh ingredients. Looking... View Details

June 2024
Supplement

Pal's Sudden Service (B)

By: Gary P. Pisano, Francesca Gino and Ruth Page

Pre-Abstract: Instructors should consider the timing of making videos available to students, as they may reveal key case details.

Abstract: Pal's Sudden Service has developed a unique operating model and organizational culture in the quick service... View Details

Keywords: Growth and Development Strategy; Organizational Culture; Motivation and Incentives; Service Operations; Food and Beverage Industry; Service Industry

2019
Working Paper

The Customer May Not Always Be Right: Customer Compatibility and Service Performance

By: Ryan W. Buell, Dennis Campbell and Frances X. Frei

This paper investigates the impact of customer compatibility – the degree of fit between the needs of customers and the capabilities of the operations serving them – on customer experiences and firm performance. We use a variance decomposition analysis to quantify the... View Details

Keywords: Customer Compatibility; Satisfaction; Profitability; Customer Relationship Management; Service Operations; Customer Satisfaction; Banking Industry; Retail Industry

February 2020 (Revised April 2020)
Case

Building Uzbekistan's Capital Market

By: Jonas Heese and Botir Kobilov

In December 2019, Atabek Nazirov, head of Uzbekistan’s capital market regulatory agency, prepared the release of Uzbekistan’s capital market strategy. As Nazirov was getting ready to release the strategy, he reflected on the first year of his tenure and the steps... View Details

Keywords: Capital Markets; Strategy; Central Asia; Uzbekistan

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