Filter Results:
(785)
Show Results For
- All HBS Web
(4,180)
- People (6)
- News (785)
- Research (2,545)
- Events (9)
- Multimedia (41)
- Faculty Publications (2,017)
Show Results For
- All HBS Web
(4,180)
- People (6)
- News (785)
- Research (2,545)
- Events (9)
- Multimedia (41)
- Faculty Publications (2,017)
Sort by
- 25 Aug 2022
- News
Vision: To Go-Go
For all their variety, restaurants have two things in common: a kitchen where food is prepared and a dining area where customers consume it. But what if you could use technology to ditch the dining area... 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 Sep 2013
- News
Alumni News | Book Briefs
Life, Liberty, and the Pursuit of Food Rights: The Escalating Battle over Who Decides What We Eat by David E. Gumpert (OPM 5, 1981) (Chelsea Green Publishing) Do Americans have the right to get their View Details
- 27 Jun 2016
- News
Ulf Mark Schneider Has Plans to Make Nestlé Healthy
the company since 1922. A piece in Fortune notes that the appointment “could trigger a series of acquisitions by the Swiss food giant to further its ambitions in nutrition and medical foods.” Schneider comes... 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... 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... 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 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... View Details
Keywords: Deborah Blagg
- 01 Dec 2014
- News
Innovation: Frozen Assets
and Derek Jeter at the launch of the Luvo food truck this summer in New York City. (Courtesy of Luvo) Growth for the three-year-old Luvo, though, requires overcoming a few cultural hurdles. While frozen-food... View Details
Keywords: Janelle Nanos
- 14 Jul 2021
- News
The First Five Years: Nicolas Manes (MBA 2020)
one-third of all the food in the world is wasted.” How does the company’s food distribution process work? “We focus on resolving the nutritional needs of community kitchens by distributing high-quality... View Details
- 16 Dec 2016
- News
Cooking Up Connections
It’s a fundamental truth Alexander Blanc (GMP 8) learned at an early age: food brings people together. As a child growing up in Russia, Blanc remembers helping his mother cook so much food on his birthday... View Details
- 23 Jul 2014
- News
Meal-Delivery Startups Look for Winning Recipe
- 16 Jan 2014
- News
Learning from Helping Others
with local public and private schools, enabling students to volunteer at All Souls on a regular basis. Young school children set tables and make centerpieces while older ones prepare 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... 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 View Details
Keywords: April White
- 01 Mar 2015
- News
Feedback
Five Degrees of Doriot Re: Lasting lessons My fondest memory of the Business School is having lunch with the professor and discussing my thesis on “making the automatic factory a reality” that I did with classmate John Diebold. Doriot... 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
- 30 Sep 2016
- News
To Lincoln Vintner, It’s All About ‘Exceptional Care’
- 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... View Details
Keywords: Agriculture