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- All HBS Web (374)
- Faculty Publications (47)
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- 03 Mar 2020
- News
Can This Man Change the American Diet?
prepared to food dev. If it’s a good fit, it will go into development with one of Clover’s test chefs for possible inclusion on the restaurant’s menu. Wondering if my cooking has what it takes, I’ve brought... View Details
Keywords: Agriculture
- 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 and... View Details
- 01 Apr 1997
- News
The Businesslike Gourmet: Karen Page on America's Foodservice Industry
Karen Page (MBA '89) is a consultant to Fortune 500 food companies in marketing strategy, culinary trends, and new product development. With her husband, Andrew Dornenburg, a professional chef, she has written the award-winning Becoming a... View Details
- 01 Mar 2015
- News
Feedback
name. Every good cook has Picard in their freezer. Not always the prepared meals, but at least the raw ingredients. I go there for my “fresh” veggies when the local marché is closed for the day. Garden peas (larger than the plain old... View Details
- 29 Aug 2024
- News
A Kick Start for Latin American Startups
supports the real estate industry through a platform that allows brokers to digitize their operations, enabling access to a larger client base and performance data, options that so far have not reached their full potential in Latin American countries. Another startup,... View Details
- 09 Nov 2016
- News
The Seeds of Learning
Adam Zmick (MBA 2011) is cofounder of Gardeneers, an environmental education organization based in Chicago, Illinois. In this interview, he explains the connections between learning about food and children’s View Details
- 09 Aug 2011
- News
A Toast to Macchu Pisco
increases of 30 percent annually for the last five years. It holds 60 percent of market share in a number of U.S. cities, including Boston, New York, Washington, D.C., and Los Angeles. The company came to life at HBS. Explains Asher, who moved to America from Peru as a... View Details
- 25 Feb 2020
- News
Beyond the Plastisphere
driver of climate change. “It’s a two-for-one shot,” Falcon says, adding that Full Cycle’s bugs will even happily chow down on food-contaminated items that cannot normally be recycled, like pizza boxes and sandwich wrappers. As a pilot project, Full Cycle is View Details
- 01 Jun 2009
- News
The Maestro and the Market
they enjoy a five-hour meal of thirty-some completely original, whimsical dishes prepared by Adrià and his team of thirty to forty cooks. The meal costs roughly 230 euros and represents hours of laborious research, testing, and... View Details
- 07 May 2020
- News
Ensuring Student Equity
learning programs, food and other basic resources, and health services for more than 1,200 children each week in this underserved community. “We had to rethink the operation of our food pantry. We had to... View Details
Keywords: Jennifer Gillespie
- 01 Jun 2008
- News
Immersion Program Digs Deep
was charged with discovering what happens to all of the uneaten prepared food in the city; they came away with a government incentive scheme to reduce the leakage of untreated View Details
- 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
- 01 Dec 2016
- News
Vive la Madeleine!
he made in the food industry were equally discouraging. “They told me I was crazy, that Jeannette was dead, that near the end they had been producing the worst madeleines in France. To restart production and change its image at the same... View Details
- 01 Mar 2019
- News
INK: The Lessons of Blitzscaling
Citizenship: Food System Advocates in an Era of Distrust, by Professor Emeritus Ray Goldberg FIRST LOOK: Baby’s First Business Book It’s never too soon to start preparing for your first client meeting:... View Details
Keywords: Jen McFarland Flint
- 01 Oct 2001
- News
Q&A: Orin Smith
revolutionized the way Americans drink coffee. In his spare time, he enjoys golf and skiing, and names a Seattle Starbucks location in his Capitol Hill neighborhood as his favorite store. Customers might even enjoy a double-tall-nonfat latte View Details
- 05 Aug 2015
- News
Nourishing the Next Generation
says. Today, California-based Chefables prepares more than 30,000 fresh, from-scratch, and mostly organic meals: think vegetable chow mein, edamame hummus, chicken shawarma, and whole-grain pastas shaped like bunnies or bears—a day for... View Details
- 09 Apr 2016
- News
Introducing Panera 2.0
As Panera Bread opens its 2,000 location, founder and CEO Ron Shaich (MBA 1978) is preparing to launch Panera 2.0, the company’s ambitious plan to use technology to speed up the ordering process and enhance delivery options. Shaich tells... View Details
- 01 Mar 2019
- News
The Blue-Green Revolution
the single-celled organisms to bulk up on fat like bears preparing for winter. Alas, just like bears, the microscopic butterballs eventually go into hibernation. And once that happens, they stop growing, negating the gains made in oil... View Details
- 15 Nov 2016
- News
Classroom Lessons Put Into Practice Abroad
hone their leadership, teamwork, and design thinking skills to prepare for their Brazil immersion. The process informed the goal: to help their partner company attract more young families to the bakery chain and scale the business. “In... View Details
- 01 Jun 2017
- News
Streamlining the Supermarket
shopping every year, Pedró adds. Orders placed online will be ready for curbside pickup in 30 minutes (home delivery will be available for a low fee). TakeOff also plans to partner with grocery stores, so that customers can shop for items like fresh produce and View Details
Keywords: Francis Storrs