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Show Results For
- All HBS Web
(3,558)
- People (5)
- News (703)
- Research (2,160)
- Events (6)
- Multimedia (37)
- Faculty Publications (1,713)
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- 01 Sep 2009
- News
From Bytes to Bites
in the food world are just several of the demands that have kept Thomas engaged in her new career. “Crisis management is the norm in the restaurant business,” she notes. “That doesn’t work for me because I was trained as an industrial... View Details
- 01 Sep 2012
- News
First Pitch
Ario Keshani (MBA 2011) took his turn during his class’s One-Year Reunion to make a 30-second elevator pitch for souschef meals, a Maryland-based start-up that delivers ready-to-cook meals to customers’ doorsteps. Keshani was one of 20 classmates who participated in... View Details
- 10 Mar 2021
- News
Action Plan: Brewing Awareness
at the bars of Harvard Square—and carried that affinity with him to New York, where he took a job in finance at Perella Weinberg. At a Whole Foods located on the first floor of his apartment building, Murad could fill a growler with an... View Details
- 01 Jun 2016
- News
Feedback
This pioneering effort is now a multibillion-dollar industry. —Donn Walklet (MBA 1976) via alumni.hbs.edu Community from Cuisine Re: Doug Duda (MBA 1985) Food is love, and love drives consumer behavior. As the developed world becomes... View Details
- 22 Jul 2014
- News
Hungry for Change
associated with food insecurity in Minnesota ($1.6 billion annually, according to a study by the University of Minnesota) and what it will take to fix the problem ($300 million, with an estimated 100 million meals missed at $3 each). "We... View Details
Keywords: Agriculture
- 01 Sep 2006
- News
Sorry, We’re All Out of Chilean Sea Bass
places our food comes from and us the consumers. And that’s part of the problem. Do you think it was worth spending millions of taxpayer dollars and endangering lives to pursue the fishing vessel? The economic incentives for this kind of... View Details
- 14 Jul 2021
- News
The First Five Years: Nicolas Manes (MBA 2020)
Photos from Villa 31 in Buenos Aires. Photos from Villa 31 in Buenos Aires. What inspired you to launch Nilus as “an impact-driven company that applies technology to fight against food insecurity”? “We just couldn't believe that one-third... View Details
- 01 Sep 2011
- News
The Spangler Effect
around food and drink. A frequent campus visitor, Dick Spangler remembers the day in Dean Clark’s office when the subject of a campus center first came up. “The Dean said, ‘I need to talk to you about something. Let’s walk over here to... View Details
- 01 Feb 2000
- News
Jerry Shafir: A Simmering Success Story
Boston's Legal Sea Foods restaurant chain, where he met his future partner, Christopher Nessen. A production chef at the company, Nessen provided the culinary and technical expertise for Kettle Cuisine. He was well acquainted with the... View Details
Keywords: Deborah Blagg
- 26 Jan 2015
- News
The Ingredients for Success
something in a different way.” Markowitz was surrounded by creative types recently as she presented NOCHI’s plans to a group that included restaurant owners, tourism officials, chefs, and food business entrepreneurs. Ti Martin stood up to... View Details
- 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
- 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 2003
- News
Going Down Easy
Duda Photo courtesy A&E/THE WELL-SEASONED TRAVELER The Well-Seasoned Traveler, a food series on the A&E network, goes to the source for enlightenment: Italy for pasta, France for truffle hunting, Tokyo for sushi, Switzerland for... 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
- 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