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Show Results For
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All HBS Web
(763)
- News (273)
- Research (351)
- Events (3)
- Multimedia (16)
- Faculty Publications (202)
- 01 Sep 2018
- News
New Ways to Stay Connected
For more information on any of the programs featured here, please contact us at alumni@hbs.edu. Alumni Dinner Series John Power (MBA 1974) and Todd Doersch (MBA 1983) hosted second-year MBA students at Remington’s restaurant in Chicago in...
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- 19 Dec 2018
- Sharpening Your Skills
New Year, New Habits
number of actions that build society. The following studies reveal proven methods of encouraging healthy eating and exercise. A Simple Way for Restaurant Inspectors to Improve Food Safety Basic tweaks to the schedules of food safety...
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by Sean Silverthorne
- 13 Jun 2017
- Blog Post
7 Reasons Why the New MS/MBA: Engineering Sciences Program at Harvard is Next Level
schools, restaurants Also the fall leaves are unparalleled. #6. I hear you have to be a college dropout to change the world. [http://knowyourmeme.com/memes/pajama-kid for citation;...
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- 01 Jun 2015
- News
In My Humble Opinion: Priya Paul (OPM 28, 1999)
the hot, new restaurant wherever I travel.” Industry trend: A commoditization of the boutique, design-based experience. “I see customers seeking hotel experiences that are less institutionalized and more authentic to the cities they’re...
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Julia Hanna
- 01 Sep 2003
- News
New York Club Honors Goldman Sachs CEO
Enterprises, one of the world’s premier franchisors of restaurants and specialty-foods concepts, has received the HBS Club of Atlanta 2003 Community Leadership Award. Under Bellati’s leadership since 1992, AFC, parent company of Church’s...
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- 01 Sep 2018
- News
What I Do: Clare Reichenbach (AMP 185, 2013)
oversee a team of about 35 people; we also engage with a number of external agencies for support, depending on our needs. The foundation hosts roughly 250 chefs annually, so we essentially have a restaurant operation in the house. At the...
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- 25 Jul 2012
- News
Movie Magic
swipe of a credit card. “Automated retail sounds better,” suggests Gregg Kaplan (MBA 1997). Recruited by McDonald’s to help start new businesses within the fast-food giant, in 2002 Kaplan oversaw the installation of six kiosks in View Details
- 01 Sep 2024
- News
Back to School
fuels my ambition. A good wine does not need to be expensive. Many fantastic wines are available for under $50 retail. I enjoy nicer, special vintages at home as the restaurant prices are typically up to three times higher. How to: Cook...
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- 23 Jul 2021
- Blog Post
Trends in Consumer Products
simple and often logical but difficult to predict. Jake Kirsch ‘11, VP Innovation, ABinBev Covid had a massive effect on our business. Fifteen percent of our business is in bars and restaurants and they were effectively closed. Some new...
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- 08 Apr 2021
- Blog Post
HBS Entrepreneurship Immersion - Four Highlights
with HBS founders on campus. For example, this was a run-in with Leslie Means (MBA 2015), Founder & CEO of Anomalie and Nick Alexander, Founder & CEO of Yoshi (MBA 2015); we then ended up having dinner at Leslie’s favorite Harvard Square View Details
- 01 Dec 2002
- News
HBSAAA Conference Addresses Pathways to Power
Center's Roof Terrace Restaurant on Friday evening. Ferguson discussed the changing nature and role of leadership today, and illustrated his talk with an insider's view of Federal Reserve Chairman Alan Greenspan. “Alan was by no means...
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- 13 Dec 2018
- Blog Post
"I Wanted to Move from Analyzing Results to Creating Them": Cynthia Samanian, MBA 2012
passion she'd had since childhood: food. "We always sat together at the table for dinner," she says. In her adulthood, "I used cooking to recreate that warmth and connect with friends." Although "going to culinary school and working in a View Details
- 21 Aug 2018
- First Look
New Research and Ideas, August 21, 2018
on firm exit in the restaurant industry, exploiting recent changes in the minimum wage at the city level. We find that the impact of the minimum wage depends on whether a restaurant was already close to the...
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Dina Gerdeman
- 24 Sep 2020
- Blog Post
Introducing the HBS Heartland Club
A first-generation college student, she attended Vanderbilt University where she majored in English Literature before heading down to Miami to work in Global Operations for Restaurant Brands International on the Burger King brand. Before...
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- 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...
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- 28 Aug 2018
- First Look
New Research and Ideas, August 28, 2018
implications for pay inequality and pay transparency Download working paper: https://www.hbs.edu/faculty/Pages/item.aspx?num=54750 Digitizing Disclosure: The Case of Restaurant Hygiene Scores By: Dai, Weijia (Daisy), and Michael Luca...
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Dina Gerdeman
- 30 Nov 2017
- News
Happy Meals (Are Here Again)
Above: Chris Kempczinski is one of the alumni working to modernize McDonald’s. Nick Karavites owns 24 McDonald’s restaurants in the Chicago area and the surrounding suburbs, and when he visits them, he always keeps his eye out for a...
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- 01 Sep 2010
- News
Start-Ups "R" Us
which enables Web sites to protect themselves from online attacks; Diagnostics For All, a nonprofit that develops low-cost disease diagnostics for the developing world; and Finale, a Boston-area chain of upscale restaurants specializing...
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- 02 Jan 2018
- Op-Ed
'Dear Working Knowledge'--Our Favorite Reader Comments of the Year
that stands between the consumer and the provider. You don't see this problem in food service - where restaurants pile on needless amounts of food just to charge for more of it. If customers don't like being charged needlessly, they will...
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by Sean Silverthorne
- 22 Mar 2022
- News
Clubs Mark a Milestone and the Lunar New Year
not only great to see everybody for the first time in a long time, but there was a strong sense of community. It was also good to just see people out and about in Chinatown. And the restaurant was busy. It felt like things are getting...
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Margie Kelley