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Show Results For
- All HBS Web
(766)
- News (276)
- Research (354)
- Events (3)
- Multimedia (16)
- Faculty Publications (202)
- 18 Nov 2014
- News
Open restaurant kitchens can improve meal quality
- 2013
- Working Paper
The Operational Consequences of Private Equity Buyouts: Evidence from the Restaurant Industry
By: Albert W. Sheen and Shai Bernstein
What, if anything, do private equity firms do with businesses they acquire? We find evidence of significant operational changes in 101 restaurant chain buyouts between 2002 and 2012. Analysis of health inspections conducted for over 50,000 stores in Florida shows that... View Details
Keywords: Safety; Quality; Private Equity; Food; Management Practices and Processes; Leveraged Buyouts; Performance Efficiency; Retail Industry; Food and Beverage Industry; Florida
Sheen, Albert W., and Shai Bernstein. "The Operational Consequences of Private Equity Buyouts: Evidence from the Restaurant Industry." Working Paper, June 2013.
- 07 May 2024
- News
Lessons in Business Innovation from Legendary Restaurant elBulli
- 27 Apr 2017
- News
Higher minimum wages may make bad restaurants close
- Web
Challenges and Opportunities in the Restaurant Industry - Course Catalog
HBS Course Catalog Challenges and Opportunities in the Restaurant Industry Course Number 1564 Senior Lecturer Michael S. Kaufman Executive Fellow Andy Pforzheimer Spring; Q3Q4; 3.0 credits 27 Sessions Exam Note: Andy Pforzheimer (Harvard... View Details
- 17 Apr 2017
- News
Panera-bred Leaders Have Risen Throughout the Restaurant Industry
As Ron Shaich (MBA 1978) grew Au Bon Pain and then the Panera Bread Company into the nation’s largest “fast casual” chain, he was also shaping a team of highly skilled restaurant executives. A recent article in the Boston Globe traces the... View Details
- December 2018 (Revised October 2019)
- Case
Barteca: The Challenge and Opportunity of Private Equity
By: Lena G. Goldberg and Michael S. Kaufman
Andy Pforzheimer and Sasa Mahr-Batuz, co-founders of a highly successful seven-location restaurant brand, had just opened the first location of a new brand. They had mapped out future expansion for both brands but wondered if, rather than lining up an assortment of... View Details
Goldberg, Lena G., and Michael S. Kaufman. "Barteca: The Challenge and Opportunity of Private Equity." Harvard Business School Case 319-076, December 2018. (Revised October 2019.)
- 04 Nov 2014
- News
Restaurant Food Tastes Better When the Chef Can See You
- March 2014 (Revised June 2014)
- Case
Noma: A Lot on the Plate
By: Mukti Khaire and Elena Corsi
In 2014, the restaurant Noma, based in Copenhagen, Denmark, was considered to be amongst the best restaurants in the world, and its co-founder, co-owner and chef, René Redzepi, among the most influential chefs. The restaurant was also leading the new Nordic food... View Details
Khaire, Mukti, and Elena Corsi. "Noma: A Lot on the Plate." Harvard Business School Case 814-097, March 2014. (Revised June 2014.)
- 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.
- 15 Nov 2022
- News
Planning the Future for Harlem’s Beloved Sylvia’s Restaurant
- 01 Jul 2021
- News
Where Workers Leaving the Restaurant Industry Are Going
- 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
- 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.
- 08 May 2017
- News
Restaurants With Low Yelp Ratings Suffer Under Higher Minimum Wages
- 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.
- 10 Aug 2024
- News