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Show Results For
- All HBS Web
(825)
- News (302)
- Research (355)
- Events (3)
- Multimedia (16)
- Faculty Publications (209)
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- December 2017
- Case
Clover Food Lab in 2016
By: Lena G. Goldberg, Sonia Smith and Sandra Bahous
Ayr Muir, founder and CEO of Clover Food Lab, has grown his restaurant chain from a single food truck to 11 thriving stores but he has no interest in running a regional chain. His ambition is to change the way America eats and his goal is national expansion. As he... View Details
Keywords: Restaurant Industry; Food; Growth Management; Strategic Planning; Brands and Branding; Marketing Strategy; Innovation and Management; Customer Satisfaction; Small Business; Expansion; Decision Choices and Conditions; Food and Beverage Industry
Goldberg, Lena G., Sonia Smith, and Sandra Bahous. "Clover Food Lab in 2016." Harvard Business School Case 318-094, December 2017.
- 26 Jul 2022
- Research & Ideas
Burgers with Bugs? What Happens When Restaurants Ignore Online Reviews
There’s a saying in hospitality: The customer is always right. In fact, customers might be more influential than ever, according to a study of online restaurant reviews. Yelp, the website where consumers share their service experiences,... View Details
- January 2021
- Case
PhaseNext: A Minority-Owned Small Business Restaurant Franchisee Confronts COVID-19
Kaufman, Michael S. "PhaseNext: A Minority-Owned Small Business Restaurant Franchisee Confronts COVID-19." Harvard Business School Case 321-100, January 2021.
- December 2019
- Supplement
Dreaming of a New York City Restaurant (C)
By: Lena G. Goldberg and Michael S. Kaufman
Goldberg, Lena G., and Michael S. Kaufman. "Dreaming of a New York City Restaurant (C)." Harvard Business School Supplement 320-060, December 2019.
- 09 May 2018
- Research & Ideas
A Simple Way for Restaurant Inspectors to Improve Food Safety
Restaurant inspectors can be the last line of defense between you and moldy bread. (HighLaZ) Simple tweaks to the schedules of food safety inspectors could result in hundreds of thousands of currently overlooked violations being... View Details
- June 2024
- Case
Growing Foodology into Latin America's Largest Platform for Virtual Restaurants
By: Jorge Tamayo, Rembrand Koning and Jenyfeer Martinez Buitrago
This case delves into the expansion strategy of Foodology, a cloud kitchen startup based in Bogotá that operated across four Latin American countries (Colombia, Brazil, Mexico, and Peru). Co-founders Daniela Izquierdo and Juan Guillermo Azuero (both HBS, 2019) grappled... View Details
Keywords: Entrepreneurship; Food; Digital Platforms; Product Launch; Growth and Development Strategy; Business Strategy; Business Model; Business Startups; Profit; Marketing Strategy; Expansion; Diversification; Food and Beverage Industry; Latin America; South America; Colombia; Brazil; Mexico; Peru
Tamayo, Jorge, Rembrand Koning, and Jenyfeer Martinez Buitrago. "Growing Foodology into Latin America's Largest Platform for Virtual Restaurants." Harvard Business School Case 724-393, June 2024.
- October 2019 (Revised April 2020)
- Case
Carme Ruscalleda: The Chef as an Artist
By: Boris Groysberg, Carin-Isabel Knoop and Annelena Lobb
In October 2018, Chef Carme Ruscalleda, the most-starred woman chef in the world at the time, closed the doors of her Restaurant Sant Pau (Sant Pau), as she had on almost every night for the past 30 years—this time for the last time. Ruscalleda had opened the... View Details
Keywords: Restaurants; Sant Pau; Personal Development and Career; Family Business; Leadership Style; Innovation and Invention; Food; Success; Food and Beverage Industry
Groysberg, Boris, Carin-Isabel Knoop, and Annelena Lobb. "Carme Ruscalleda: The Chef as an Artist." Harvard Business School Case 420-028, October 2019. (Revised April 2020.)
- Article
The Operational Consequences of Private Equity Buyouts: Evidence from the Restaurant Industry
By: Shai Bernstein and Albert Sheen
Bernstein, Shai, and Albert Sheen. "The Operational Consequences of Private Equity Buyouts: Evidence from the Restaurant Industry." Review of Financial Studies 29, no. 9 (September 2016): 2387–2418.
- November 2020 (Revised February 2021)
- Case
The Roca Brothers: Innovation in Gastronomy
By: Boris Groysberg, Evan M.S. Hecht and Katherine Connolly Baden
Chef Joan Roca, sommelier Josep Roca and pastry chef Jordi Roca were three brothers based in Girona, Spain whose complementary skills, collective ability, and relentless drive for innovation had brought worldwide fame and awards to their restaurant, El Celler de Can... View Details
Keywords: Restaurants; COVID-19 Pandemic; Food; Crisis Management; Innovation and Invention; Food and Beverage Industry; Spain
Groysberg, Boris, Evan M.S. Hecht, and Katherine Connolly Baden. "The Roca Brothers: Innovation in Gastronomy." Harvard Business School Case 421-017, November 2020. (Revised February 2021.)
- March 2020
- Case
Cafe Kenya
By: Lynda M. Applegate and James T. Kindley
This case describes Café Kenya (CK), a Kenyan-based chain of casual quick-food restaurants. The chain was started in 2011 in Nairobi by Nekesa Kuria. Kuria started Café Kenya and grew it by reinvesting profits into company stores and through franchising. She also... View Details
Applegate, Lynda M., and James T. Kindley. "Cafe Kenya." Harvard Business School Brief Case 920-551, March 2020.
- 10 Nov 2014
- HBS Case
How Restaurants in Lima and Copenhagen Became Best in the World
these questions. Located in Copenhagen, restaurant Noma routinely tops best restaurant lists. That's in large part due to the singular vision of chef-owner René Redzepi, who is obsessive about using local... View Details
- October 2020 (Revised August 2022)
- Case
Union Square Hospitality Group: Hospitality Included
By: Peter Boumgarden, Ryan W. Buell, Lamar Pierce and Richard Ryffel
In 2015, Union Square Hospitality Group (USHG), helmed by famous restauranteur Danny Meyer, sent shockwaves through the restaurant industry by announcing the end of tipping in its restaurants. Under its new policy, Hospitality Included (HI), USHG would charge higher... View Details
Keywords: Restaurants; Tipping; Revenue Sharing; Service Operations; Policy; Change; Human Resources; Management; Food and Beverage Industry
Boumgarden, Peter, Ryan W. Buell, Lamar Pierce, and Richard Ryffel. "Union Square Hospitality Group: Hospitality Included." Harvard Business School Case 621-047, October 2020. (Revised August 2022.)
- April 2021
- Case
Franck Giovannini: Managing Succession to Sustain Organizational Excellence
By: Boris Groysberg and Evan M.S. Hecht
As world-renowned chef Franck Giovannini contemplated his future and the future of The Hôtel de Ville Restaurant, he wondered how would he handle the transition of leadership at the restaurant when it came time for him to step down. The Hôtel de Ville Restaurant was... View Details
Keywords: Restaurant Industry; Succession; Succession Planning; Leadership; Transition; Management Succession; Planning; Food and Beverage Industry; Switzerland
Groysberg, Boris, and Evan M.S. Hecht. "Franck Giovannini: Managing Succession to Sustain Organizational Excellence." Harvard Business School Case 421-083, April 2021.
- Article
Dynamic Multi-Relational Chinese Restaurant Process for Analyzing Influences on Users in Social Media
By: Himabindu Lakkaraju, Indrajit Bhattacharya and Chiranjib Bhattacharyya
Lakkaraju, Himabindu, Indrajit Bhattacharya, and Chiranjib Bhattacharyya. "Dynamic Multi-Relational Chinese Restaurant Process for Analyzing Influences on Users in Social Media." Proceedings of the IEEE International Conference on Data Mining 12th (2012).
- 2014
- Case
Meizhou Dongpo Restaurant: Entrepreneurship, Leadership and Culture
By: F. Warren McFarlan, Weiku Wu and Jia Guo
Meizhou Dongpo is a large catering group in China. On June 6, 1996, the first Meizhou Dongpo Restaurant was opened in Beijing. The enterprise entered the stage of rapid development in 2000, and set up Beijing Meizhou Restaurant Management Co., Ltd. In June 2003 the... View Details
McFarlan, F. Warren, Weiku Wu, and Jia Guo. "Meizhou Dongpo Restaurant: Entrepreneurship, Leadership and Culture." Tsinghua University Case, 2014.
- 2014
- Teaching Note
Meizhou Dongpo Restaurant: Entrepreneurship, Leadership and Culture (TN)
By: F. Warren McFarlan, Weiku Wu and Jia Guo
Meizhou Dongpo is a large catering group in China. On June 6, 1996, the first Meizhou Dongpo Restaurant was opened in Beijing. The enterprise entered the stage of rapid development in 2000, and set up Beijing Meizhou Restaurant Management Co., Ltd. In June 2003 the... View Details
McFarlan, F. Warren, Weiku Wu, and Jia Guo. "Meizhou Dongpo Restaurant: Entrepreneurship, Leadership and Culture (TN)." Tsinghua University Teaching Note, 2014.
- March 2021
- Case
P.F. Chang's
By: Ashish Nanda, Nitin Nohria and Margaret Cross
Excited yet apprehensive after being named CEO of P.F. Chang’s beginning July 1st, 2020, Damola Adamolekun was well aware of the extraordinary challenges facing the firm. The closure of businesses deemed “nonessential” owing to the COVID-19 pandemic had devastated the... View Details
Keywords: Restaurants; COVID-19 Pandemic; Scenario Planning; Scenarios; Health Pandemics; Risk and Uncertainty; Strategy
Nanda, Ashish, Nitin Nohria, and Margaret Cross. "P.F. Chang's." Harvard Business School Case 721-380, March 2021.
- October 2019
- Case
David Yin's Vegetarian Mission
By: Boris Groysberg and Evan M.S. Hecht
After the establishment of his critically-acclaimed upscale vegetarian restaurant, King’s Joy, in Beijing, chef and entrepreneur David Yin must decide whether or not to expand to other locations or continue to invest in his existing location in order to fulfill his... View Details
Keywords: Restaurant; Restaurant Industry; Creative Ability; Creative Industries; Values; Entrepreneurship; Creativity; Food; Values and Beliefs; China
Groysberg, Boris, and Evan M.S. Hecht. "David Yin's Vegetarian Mission." Harvard Business School Case 420-027, October 2019.
- February 2014
- Case
Arcos Dorados: How to Lead and From Where
By: Krishna Palepu and Gustavo Herrero
Acros Dorados, an Argentina-based multinational, is facing new organizational challenges as it seeks to build on its recent turnaround, and grow in Brazil and Mexico. Woods Staton and his management team have to make some hard decisions on how to structure and lead the... View Details
Palepu, Krishna, and Gustavo Herrero. "Arcos Dorados: How to Lead and From Where." Harvard Business School Case 114-059, February 2014.
- May 2017
- Case
Pho Hoa Dorchester
By: Leonard A. Schlesinger, Michael Raiche and Roger Zhu
Pho Hoa is a traditional, family-owned Vietnamese restaurant in Dorchester, Massachusetts that opened in 1992. As he approached retirement in recent years, the founder/owner has scaled down his involvement in the day-to-day operations, leading to a number of... View Details
Keywords: Pho Hoa; Tam Le; Small Business; Restaurants; Dorchester; Business Growth and Maturation; Business Organization; Family Business; Change Management; Transition; Diasporas; Cash Flow; Food; Employment; Wages; Working Conditions; Leading Change; Business Processes; Organizational Culture; Organizational Change and Adaptation; Organizational Structure; Ownership Stake; Franchise Ownership; Family and Family Relationships; Food and Beverage Industry; Viet Nam; Massachusetts; Boston; Eastern United States
Schlesinger, Leonard A., Michael Raiche, and Roger Zhu. "Pho Hoa Dorchester." Harvard Business School Case 317-121, May 2017.