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Show Results For
- All HBS Web
(825)
- News (259)
- Research (358)
- Events (3)
- Multimedia (16)
- Faculty Publications (208)
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- 01 Mar 2014
- News
In My Humble Opinion: Ian Calhoun (MBA 2010)
Video Embed Ian Calhoun (MBA 2010) grew up in kitchens, first at the elbow of his mother ("a great cook, a schoolteacher, always happy to show me some stuff") and then, in high school and college, as a line cook in restaurants all over... View Details
- 01 Dec 2002
- News
Raw, Done Well
California, Klein has bankrolled a 65- seat, gourmet raw-food restaurant called Roxanne's, named after his wife, who is also the establishment's chef. Klein sold his final high-tech venture in 1994 and became, for a time, chairman of the... View Details
- 01 Jun 2017
- News
Starting Lineup: Values Proposition
spice. Rumi Spice saffron is now in top restaurant kitchens, on the shelves at luxury grocers, and in the recipes of meal-delivery company Blue Apron. Grow-Trees Cofounders and directors Pradip Shah (MBA 1981) and his son, Karan Shah (MBA... View Details
- 15 Nov 2020
- News
How Scholarships Helped One Student Achieve Many Firsts
of State as a Fulbright Scholar to Silicon Valley to HBS. Keung immigrated to the United States when she was three years old and grew up in Los Angeles, where she helped her parents in their tiny Chinese restaurant after school. She... View Details
- 01 Jun 2020
- News
Check In
Okay, come October I’m dying for a getaway. What does my experience look like? THE WAY FORWARD See more from the online-only June Bulletin’s coverage of the path ahead for education, health care, management, and the hotel and restaurant... View Details
- 14 Nov 2019
- News
Keeping Red Lobster Fresh
building on a sound foundation. But even when you do those things, the truth is, most of the people driving by your restaurant still don't know you've done those things because they're focused on other things, your View Details
- 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 irresistible for people who love to eat meat. Now a chain of more... View Details
Keywords: Agriculture
- 01 Jun 2020
- News
Vital Signs
real winners. How has the crisis shifted the health care venture landscape? THE WAY FORWARD See more from the online-only June Bulletin’s coverage of the path ahead for education, health care, management, and the hotel and restaurant... View Details
- 01 Sep 2018
- News
New Ways to Stay Connected
For more information on any of the programs featured here, please contact us at alumni@hbs.edu. Alumni Dinner Series John Power (MBA 1974) and Todd Doersch (MBA 1983) hosted second-year MBA students at Remington’s restaurant in Chicago in... View Details
- 01 Sep 2018
- News
What I Do: Clare Reichenbach (AMP 185, 2013)
oversee a team of about 35 people; we also engage with a number of external agencies for support, depending on our needs. The foundation hosts roughly 250 chefs annually, so we essentially have a restaurant operation in the house. At the... View Details
- 01 Jun 2015
- News
In My Humble Opinion: Priya Paul (OPM 28, 1999)
the hot, new restaurant wherever I travel.” Industry trend: A commoditization of the boutique, design-based experience. “I see customers seeking hotel experiences that are less institutionalized and more authentic to the cities they’re... View Details
Keywords: Julia Hanna
- 01 Jun 1998
- News
New Releases
his new book, Franchise Organizations, HBS assistant professor Jeffrey L. Bradach offers the first fully realized documentation and analysis of this vastly influential organizational form. Through an in-depth study of five leading View Details
- 25 Jul 2012
- News
Movie Magic
swipe of a credit card. “Automated retail sounds better,” suggests Gregg Kaplan (MBA 1997). Recruited by McDonald’s to help start new businesses within the fast-food giant, in 2002 Kaplan oversaw the installation of six kiosks in View Details
- 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
- 17 Dec 2015
- News
Conducting Research That Influences Practice
Tami Kim, a doctoral student at HBS, is conducting research into how the restaurant business could benefit from transparency—literally—by making it possible for chefs and diners to see one another. Her findings on employee and customer... View Details
- 01 Jun 2025
- News
Origin Story: Mary Chen (MBA 2026)
emigrated from China during the Cultural Revolution and started a restaurant business. Moving across the globe or the country for new opportunities wasn’t a big deal for them, so I never look at anything in the past and see it as the... View Details
- 18 Jul 2018
- News
Ensuring HBS Remains a Dynamic Community
Rebecca Sumner Lien (MBA 1993) (photo by Genevieve Shiffrar) Rebecca Sumner Lien (MBA 1993) (photo by Genevieve Shiffrar) A part-time job at a Roy Rogers restaurant first introduced Rebecca Sumner Lien to business. “I was fascinated by... View Details
- 04 Sep 2019
- News
Ask the Expert: Bounce Back
newsletter advertising can be extended to many industries: hotels or airlines can embed ads for attractions near featured destinations or travel accessories, entertainment venues can embed ads for local restaurants and bars, retailers... View Details
Keywords: Jen McFarland Flint
- 04 Sep 2019
- News
Action Plan: A New ’Cue
marketing strategies and consumer activations around those three pillars, like ‘Back of the House Sessions,’ where we have musicians come in and record.” Be flexible. “On the restaurant side, we have three different models: an... View Details
Keywords: April White
- 01 Aug 2002
- News
HBS Business Plan Contest Keeps Entrepreneurial Spirit Alive
Previous Business Plan Contests have produced successful companies such as Bang Networks, a leading provider of technologies and services enabling the real-time Internet; Finale, an upscale restaurant that serves desserts and beverages;... View Details