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Show Results For
- All HBS Web
(3,614)
- People (5)
- News (710)
- Research (2,176)
- Events (7)
- Multimedia (39)
- Faculty Publications (1,726)
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- 01 Dec 2014
- News
Innovation: Frozen Assets
knew she was onto something when her son started snagging Luvo meals from the freezer after school. “This is a space where the consumer is actually ahead of the food industry,” Day says. “We have the opportunity to disrupt the whole... View Details
Keywords: Janelle Nanos
- 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 Oct 2000
- News
Raymond A. Baxter: Sweet Smell of Success
improve their ability to approach the public, make plans, and set goals." Baxter worked at the "Grandma's" cookie division of Frito-Lay before coming to Interbake Foods in 1987. His earliest priorities included updating production... View Details
Keywords: Julia Hanna
- 01 Oct 2001
- News
Carl M. Plochman III: A Savory Success
A tour of Plochman Inc. in Manteno, Illinois, features many of the sights you might expect to find at a business whose sole purpose is to manufacture mustard. In addition to a loading dock stacked high with pallet after pallet of bright yellow bottles, there's... View Details
- 14 Nov 2019
- News
Keeping Red Lobster Fresh
to do is work on is following a phased plan. And there are three phases to the plan. Phase one was fixing the fundamentals of the business, which are making sure you're operating well, making sure you got high-quality food and system.... View Details
- 08 Jan 2016
- News
Investing in Sustainability
later, as an analyst at Fidelity and a portfolio manager at SAC Capital. “I spent 15 years researching and trading in the food and energy space,” says Tiller. “In the course of doing my research, I developed views not just on what was... View Details
- 10 Jan 2017
- News
A Side of Data with Your Dinner
Damian Mogavero (MBA 1996) was a frustrated restaurateur. The MBA grad wanted to answer simple business questions such as "Why did food costs go up?" but he was greeted, he tells Bloomberg Pursuits, with “blank stares and wrong answers.”... View Details
- 01 Dec 2014
- News
Forecasting ’15
Food Lab “The cronut is not the last of its type. We’ll continue to see a lot of excitement and hype around crazy food things, usually something that is fat-on-fat-on-sugar-on-more-fat. But in 2015 we’ll... View Details
- 06 Jul 2015
- News
Lights! Camera... Market!
support and market their film,” says Simon, senior director of marketing at Hain Celestial, a leading natural and organic food company based in New York and maker of Terra Chips, a brand of unique vegetable chips, including its signature... 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
- 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 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
- 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
- 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
- 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