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Show Results For
- All HBS Web
(769)
- News (298)
- Research (358)
- Events (3)
- Multimedia (16)
- Faculty Publications (208)
- 10 Aug 2024
- News
What Do Chain Restaurant Closures Say About the Economy?
- 15 Jun 2016
- News
Why Sourcing Local Food Is So Hard for Restaurants
- 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.
- 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
- 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.
- 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.)
- 11 Nov 2020
- Podcast
How restaurants can survive the pandemic and evolve along with the industry
The restaurant industry has been especially hard-hit by the Covid-19 pandemic. Restaurants quickly shifted from indoor dining to a greater reliance on online ordering, curbside pick-up, outdoor dining, and delivery. Toast, a restaurant management services company,... View Details
- 10 Nov 2014
- News
How Restaurants in Lima and Copenhagen Became Best in the World
- 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).
- 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.)
- 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.