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Show Results For
- All HBS Web
(3,450)
- People (5)
- News (777)
- Research (2,162)
- Events (6)
- Multimedia (37)
- Faculty Publications (1,713)
- 01 Apr 1997
- News
The Businesslike Gourmet: Karen Page on America's Foodservice Industry
Karen Page (MBA '89) is a consultant to Fortune 500 food companies in marketing strategy, culinary trends, and new product development. With her husband, Andrew Dornenburg, a professional chef, she has written the award-winning Becoming a... View Details
- 01 Jun 2020
- News
Meal Plan
Image by John Ritter In 2019, US restaurants topped $860 billion in revenues; prior to COVID-19, Americans spent more for food away from home than food purchased for at-home consumption, whether it be a... View Details
- 19 Aug 2017
- News
Getting Off the Well-worn Farm Track
As CEO of Landcorps, New Zealand’s largest farming company, Steven Carden (MBA 2003) is a careful observer of food trends. "My job, given that we have got a million acres of land, and that it takes a long time to shift from one land use... View Details
- 01 Mar 2004
- News
Ron Shaich’s Café Society
Ron Shaich (MBA 1978) is cofounder, chairman, and CEO of Panera Bread, the fast-growing bakery-café chain with over six hundred locations in mostly suburban markets across the United States. Panera’s ability to deliver high-quality food... View Details
- 01 Mar 2014
- News
In My Humble Opinion: Ian Calhoun (MBA 2010)
direction, you're not going to end up with great results." Favorite food memory: Helping out with ravioli for Thanksgiving, chicken cacciatore in winter. "My grandmother is Italian." Post-work meal: Eaten around 11 p.m. or later, often at... View Details
- Profile
Eryn Schultz
(everything from food entrepreneurship to non-profit management), I wasn't sure how to pick the right organization. Getting my MBA gave me a framework for figuring out what the next step was post-Accenture. How has your overall HBS... View Details
- 15 Mar 2024
- News
Hungry for Change
As a management consultant at Kurt Salmon, Kate Flynn (MBA 2012) often worked with clients in the packaged food industry. She saw customers asking for healthier and more sustainable foods, and she herself was seeking better options. From that hunger, Sun & Swell was... View Details
- November 2011
- Article
KFC's Radical Approach to China
By: David E. Bell and Mary L. Shelman
Global companies face a crucial question when they enter emerging markets: how far should they go to localize their offerings? Typically they try to sell core products or services pretty much as they've been sold in Europe or the United States, with headquarters... View Details
Bell, David E., and Mary L. Shelman. "KFC's Radical Approach to China." Harvard Business Review 89, no. 11 (November 2011).
- June 1999
- Case
Furr's/Bishop's, Inc. (C)
By: Jay W. Lorsch and Katharina Pick
Lorsch, Jay W., and Katharina Pick. "Furr's/Bishop's, Inc. (C)." Harvard Business School Case 499-074, June 1999.
- 01 Oct 2000
- News
Raymond A. Baxter: Sweet Smell of Success
improve their ability to approach the public, make plans, and set goals." Baxter worked at the "Grandma's" cookie division of Frito-Lay before coming to Interbake Foods in 1987. His earliest priorities included updating production... View Details
Keywords: Julia Hanna
- June 2009 (Revised October 2012)
- Teaching Note
Nestle (TN)
By: David E. Bell and Mary Louise Shelman
Teaching Note for [509001]. View Details
- February 2001 (Revised September 2002)
- Teaching Note
Howard Schultz and Starbucks Coffee Company (TN)
By: Nancy F. Koehn and William Grundy
Teaching Note for (9-801-361). View Details
- June 1999
- Case
Furr's/Bishop's, Inc. (B)
By: Jay W. Lorsch and Katharina Pick
Lorsch, Jay W., and Katharina Pick. "Furr's/Bishop's, Inc. (B)." Harvard Business School Case 499-073, June 1999.
- June 1999
- Case
Furr's/Bishop's, Inc. (A)
By: Jay W. Lorsch and Katharina Pick
Lorsch, Jay W., and Katharina Pick. "Furr's/Bishop's, Inc. (A)." Harvard Business School Case 499-064, June 1999.
- 1976
- Chapter
Cereal Fortification: Barriers to Implementation
By: James E. Austin and Donald S. Snodgrass
- 03 Mar 2020
- News
Can This Man Change the American Diet?
average American consuming 3.1 servings of meat daily, Muir (MBA 2004) realized that food was a place he could make a difference. In 2008 he started Clover Food Lab with the goal of making vegetables... View Details
Keywords: Agriculture
- 08 Nov 2013
- HBS Seminar
Laura Diaz Anadon, Harvard Kennedy School
- 03 Aug 2022
- News
Hungry for Change
Management consulting doesn’t lend itself to a balanced diet. Always on the go for her projects at Kurt Salmon, Kate Flynn (MBA 2012) would grab whatever packaged food appeared healthiest to her. For a long time, she sought low-calorie... View Details
Keywords: April White