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Show Results For
- All HBS Web
(759)
- News (293)
- Research (354)
- Events (3)
- Multimedia (16)
- Faculty Publications (203)
- 20 Jan 2023
- News
Free Spirits
Illustrations by Edmon DeHaro “Cheers!” As her father’s wedding toast comes to a close, Vanessa Royle (MBA 2022) raises her champagne flute into the evening air to clink glasses with the groom, Andy. She tilts her glass to take a sip and, with the flavors of the drink... View Details
- 01 Feb 2002
- News
It's academic. (Not!)
love the atmosphere of the restaurants and little shops in the historic districts there, but on the bright side, I don't have much time as a doctoral student to sit in cafés," she laughs. Star Search Boris Groysberg can tell you... View Details
Glen W. Bell
Bell foresaw the possibilities for fast food restaurants in the early 60’s, and in so doing, built an 800+ chain business. He is principally responsible for making Mexican fast food (especially tacos) accessible and affordable for all... View Details
Keywords: Restaurants & Lodging
R. David Thomas
A high school dropout, Thomas began his career running four Kentucky Fried Chicken restaurants. In 1969, he opened his first Wendy's Restaurant in Columbus, Ohio. Thomas focused Wendy's successful marketing and advertising on simple, good... View Details
Keywords: Restaurants & Lodging
- 14 Jul 2020
- Research & Ideas
Restarting Under Uncertainty: Managerial Experiences from Around the World
complete existing development projects. In a few weeks, the company developed a new product to help restaurants manage increasing delivery and take-away demand sparked by the pandemic. The new product included, for example, the management... View Details
Harland Sanders
After running a successful café in Corbier, Kentucky, for 27 years, at the age of 66, Sanders started what would become the franchise business, Kentucky Fried Chicken. Capitalizing on the popularity of the simple fried chicken that had been a staple of his café,... View Details
Keywords: Restaurants & Lodging
Michael Ilitch
Ilitch built a small take-out pizza shop in Detroit into a 4,700 chain enterprise. At a time when take-out food was still a novelty, Ilitch catered to an increasingly mobile and convenience-oriented population. His strategy was based on low prices, quirky advertising,... View Details
Keywords: Restaurants & Lodging
Howard Schultz
Not only did Schultz foresee that a large-scale coffee shop chain was a lucrative business, but he maintained Starbucks lead through a combination of customer and employee satisfaction plans. Schultz’s plan to offer part-time employees stock options and health benefits... View Details
Keywords: Restaurants & Lodging
Donald N. Pritzker
Pritzker assumed management of just one hotel in 1959, but throughout the next 13 years he acquired dozens more throughout the U.S., Canada, and the Caribbean, totaling 26 hotels by the time of his death. Under Pritzker's leadership, Hyatt Hotels grew into the upscale,... View Details
Keywords: Restaurants & Lodging
J. Willard Marriott, Jr.
Marriott, Jr. is responsible for the rapid growth and diversification of Marriott International. Today, with more than 1,600 owned or franchised hotel properties worldwide, Marriott International is the second-largest lodging company in the world. Its hotel branches... View Details
Keywords: Restaurants & Lodging
- 01 Sep 2009
- News
From Bytes to Bites
THOMAS: A career switch from high tech to the restaurant biz calls on every bit of HBS know-how. Photo Courtesy Scherrer As a teen, Laurie Thomas (MBA ’93) didn’t devote her summers to extracurricular activities. Instead, the Wisconsin... View Details
- 01 Oct 2002
- News
What's Cookin'
from the Class of 1977 interviewed for this article, Fox came to the restaurant industry by an indirect path, but now finds himself completely immersed in its unique complexities and rewards. The National View Details
Keywords: Hanna, Julia
- 01 Jun 2015
- News
Five-Star Research
data from Seattle restaurants, Luca found that a one-star increase in a Yelp rating increased an independent restaurant’s revenue by 5 to 9 percent. (Chain restaurants didn’t see the same effect.) Yelp uses the arithmetic mean of reviewer... View Details
C. Kemmons Wilson
After a family vacation exposed the need for a lodging alternative to tourist courts, Wilson decided that he would build a string of slightly upscale motels to fill that void. Opening his first Holiday Inn in 1951, Wilson expanded his chain through an extensive... View Details
Keywords: Restaurants & Lodging
- 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 just keep the kitchen, trimming... View Details
- Portrait Project
Christine Keung
Nestled between a Mexican fast food stand and a Vietnamese nail salon, my family’s restaurant in El Monte, California was where I got my first business education. I was the typical restaurant kid, helping my... View Details
- 10 Jan 2017
- News
A Side of Data with Your Dinner
company that helps restaurants collect and analysis data to better understand their businesses, and, this month, a new book, The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are... View Details
- 23 Mar 2015
- Research & Ideas
It’s Called ‘Price Coherence,’ and It’s Surprisingly Bad for Consumers
restaurant versus on Grubhub.com, or paying cash versus using a credit card. In many cases, consumers pay the same price for a given product or service, whether buying it directly from its source or through an intermediary. Economists... View Details
- 01 Apr 1997
- News
The Businesslike Gourmet: Karen Page on America's Foodservice Industry
whose innovations and creativity greatly influence the direction of the industry. How big is the foodservice industry? Sales for restaurants alone are projected to top $320 billion in 1997. Restaurants are a... View Details
- 11 Dec 2017
- News
Growing from Within
Photo courtesy of Paulo Pena Photo courtesy of Paulo Pena The great majority of McDonald’s U.S. restaurants are run by external owner/operators. Paulo Pena (MBA 2004) is responsible for the rest. As vice president and managing director of... View Details