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- All HBS Web (396)
- Faculty Publications (37)
- 15 Jun 2007
- Research & Ideas
Remembering Alfred Chandler
Harvard Business School, where he teaches the (MBA) Foundations business history course, Creating Modern Capitalism. He also serves as co-editor of the Business History Review. Al Chandler is appropriately regarded as the founder of the... View Details
Keywords: by Sean Silverthorne
- 11 Mar 2021
- News
Leading with Heart
Gulati: So now you come to Panera in 2019. What is your mandate? You arrive at Panera and what do you discover that you're coming into? Chaudhary: So Panera, for those of you listeners who may not know, just a quick sort of a fact check.... View Details
- Web
Frequently Asked Questions | HBS Online
grade. Does my performance on "knowledge checks" count toward my course grade? "Knowledge check" questions and interactive exercises are present throughout each of the courses. They were created to serve as opportunities for you to... View Details
- 13 Jan 2021
- Research & Ideas
How 'Small C' Change Can Beat Large-Scale Rebuilding
Even as COVID vaccines begin early deployment, pressure on leaders continues to mount to engage in “Big C” change: rapid course corrections through job cuts, recruiting a fresh management team, and redesigning roles and responsibilities to score View Details
- 22 Feb 2022
- News
A World of Difference
curiosity and judgment can’t coexist; you’re either in one mode or the other. When we see things that are different—people who are different, views that are different from our own—we are quick to judge them. But when we substitute that... View Details
Keywords: Jen McFarland Flint
- 10 Sep 2020
- Research & Ideas
The COVID Two-Step for Leaders: Protect and Pivot
their employees working. Some are big, like General Motors, a car company that's making ventilators. Others are small, mom-and-pop restaurants that are making up fruit-and-vegetable boxes for people and delivering them door-to-door.”... View Details
- 07 Apr 2020
- Research & Ideas
What Customers Need to Hear from You During the COVID Crisis
as Miller Lite’s virtual tip jar for bartenders or Yum Brands $1,000 bonuses to its Taco Bell, Pizza Hut, and KFC general managers during mandated restaurant closures and emergency medical relief fund for employees diagnosed with... View Details
Keywords: by Jill Avery and Richard Edelman
- 21 Apr 2021
- Research & Ideas
The Pandemic Conversations That Leaders Need to Have Now
that others will hear what you have to say. People are more likely to listen if they first feel heard,” according to communications expert Sarah Gershman. Inclusion The principle of inclusion expands employees’ roles beyond listening and responding to co-creating the... View Details
- 14 Jul 2020
- Research & Ideas
Restarting Under Uncertainty: Managerial Experiences from Around the World
Co managed to serve clients profitably, transferring most of the additional costs and getting a bump for improved service-level agreements and number of orders managed similar to the one they usually get during peak times like Black... View Details
Michael Ilitch
Ilitch built a small take-out pizza shop in Detroit into a 4,700 chain enterprise. At a time when take-out food was still a novelty, Ilitch catered to an increasingly mobile and convenience-oriented population. His strategy was based on low prices, quirky advertising,... View Details
Keywords: Restaurants & Lodging
- 27 Nov 2013
- News
No Bologna, Please
SHAICH by Julia Hanna Imagine a restaurant that doesn't charge for its food. There's a box for money—and a suggested donation amount—but no one can see what you pay, if you pay anything at all. That's the concept behind Panera Cares, a... View Details
- 01 Jun 2009
- News
The Maestro and the Market
experiences, you almost can’t listen to the customer.” Norton asks students to consider the operations and marketing of elBulli. There is much about the restaurant that is inefficient, as MBAs are quick to... View Details
- 31 Mar 2022
- News
A Community Hunger Solution with Global Ambitions
chapters—features hyperlocal food drives. “The food comes from restaurants or corporations in the neighborhood, and our volunteers are residents of that neighborhood,” Ghose explains. The beneficiaries can be homeless people, or residents... View Details
- 18 Nov 2009
- HBS Case
Customer Feedback Not on elBulli’s Menu
asks students to consider the operations and marketing of elBulli. There is much about the restaurant that is inefficient, as MBAs are quick to note: Adrià should lower his staff numbers, use cheaper... View Details
- 11 Dec 2017
- News
Growing from Within
customer service are important. We track closely the voice of the customer. Both hotels and quick service restaurants are also primarily people businesses where having high-performing teams that are engaged... View Details
- 01 Oct 2002
- News
What's Cookin'
Diego–based chain of more than ninety buffet-style restaurants serving fresh salads, soups, pastas, and breads, CEO Michael Mack has implemented a flexible system that allows hourly employees to change their... View Details
Keywords: Hanna, Julia
- 01 Sep 2009
- News
From Bytes to Bites
serves on the boards of the San Francisco Chamber of Commerce and the Golden Gate Restaurant Association, an experience that has opened her eyes to the fascination and frustration of local politics. “Owning... View Details
- 21 Jul 2023
- Blog Post
Malcolm McClain (MBA/MPP 2023) Named First RISE Career Fellow
historically distressed communities nationwide. He later served as an HBS Rock Center for Entrepreneurship Summer Fellow, working to address the labor shortage within the restaurant industry, developing... View Details
- 21 Jul 2023
- Blog Post
Malcolm McClain (MBA/MPP 2023) Named First RISE Career Fellow
historically distressed communities nationwide. He later served as an HBS Rock Center for Entrepreneurship Summer Fellow, working to address the labor shortage within the restaurant industry, developing... View Details
Keywords: Nonprofit / Government
- 25 Aug 2022
- News
Vision: To Go-Go
For all their variety, restaurants have two things in common: a kitchen where food is prepared and a dining area where customers consume it. But what if you could use technology to ditch the dining area and just keep the kitchen, trimming... View Details