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Show Results For
- All HBS Web
(797)
- News (253)
- Research (354)
- Events (3)
- Multimedia (16)
- Faculty Publications (202)
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- 01 Jun 2011
- News
The Best-Laid Plans
you. Paul Conforti (MBA 1997) was a 1997 quarterfinalist with classmates Kim Moore and Kristen Krzyzewski for Finale, an upscale restaurant with a focus on desserts. “I envisioned the path to be a little different,” Conforti confesses.... View Details
- 01 Sep 2017
- News
A Jolt for the African Coffee Industry
guarantee a reliable base of customers during the workday, he says. In the stand-alone locations, Dozie is in the unusual position of teaching his customers to linger. “In Nigeria, people don’t have a lot of places to go outside of a View Details
- 01 Sep 2020
- News
Road Work
restaurants in the Los Angeles area. But after 25 years, the business went bust, and she relocated the family to her native Mexico when the Salas brothers were 12 years old. It’s a fitting origin story for Camino Financial, an online... View Details
- 11 Mar 2020
- News
Making It Rain
if I own a restaurant, I don’t really know what 20 or 50 knots mean for me.” But ClimaCell could, say, let the restaurant know that the bad weather means fewer customers, and therefore fewer staff are needed. Elkabetz concedes that many... View Details
Keywords: Lisa Scanlon Mogolov
- 01 Jun 2020
- News
Homeschooled
can get back to the level of preparedness they need to be at. 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 industries. Return... View Details
- 01 Apr 2002
- News
Back in Business
office space and providing general advice." (Before accepting donated equipment, Taubenslag notes, some businesses ask, "Does somebody else need it more than we do?") Taubenslag also aided the co-owners of a restaurant business who... View Details
- 09 Jun 2017
- News
Curating the Cuisine of Southwest China
verge of extraordinary economic growth. And with GDP growth, people will start to travel. Except back then, there was no market segmentation, whatever-- when you talk about traveling to China, everybody had the same itinerary, the same sort of View Details
- 13 Feb 2019
- News
We’re All Going to Get Hacked
If you don’t fix it, you’re going to lose the trust. If you couldn’t go into a restaurant and trust the fact that the food had been prepared right. And that’s because there’s laws and regulations that come in there. We see View Details
- 01 Dec 2005
- News
A Matter of Opinion
one’s employees. That’s pretty good!” That classmate, David Karam, who operates 135 Wendy’s restaurant franchises in five states, says of Navasky, “Vic really ventured into the lion’s den at OPM — we were a pretty conservative bunch. But... View Details
- 25 Feb 2020
- News
Alumni and Faculty Books for March 2020
valuable insights that leaders require to evolve their organizations and navigate the values-driven world we live in. Dishoom: The first ever cookbook from the much-loved Indian restaurant by Shamil Thakrar (MBA 2001), Kavi Thakrar, and... View Details
- 02 Sep 2018
- News
Havana Rising
homes—things like restaurants and taxi companies. Over the years, though, even those small openings were further restricted or rolled back, the relationship between the government and capitalism remaining antagonistic. But in 2010,... View Details
Keywords: Dan Morrell; photographed by Eve North
- 01 Oct 2002
- News
What's Cookin'
from the Class of 1977 interviewed for this article, Fox came to the restaurant industry by an indirect path, but now finds himself completely immersed in its unique complexities and rewards. The National View Details
Keywords: Hanna, Julia
- 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
- 10 Jan 2017
- News
A Side of Data with Your Dinner
company that helps restaurants collect and analysis data to better understand their businesses, and, this month, a new book, The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are... View Details
- 01 Sep 2009
- News
From Bytes to Bites
THOMAS: A career switch from high tech to the restaurant biz calls on every bit of HBS know-how. Photo Courtesy Scherrer As a teen, Laurie Thomas (MBA ’93) didn’t devote her summers to extracurricular activities. Instead, the Wisconsin... 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 Mar 2006
- News
Entrepreneur's Notebook with Paul Conforti and Kim Moore (both MBA '97)
upscale, premium desserts to the masses. Elevator pitch: Finale is an upscale dessert-focused restaurant concept that provides people with an alternative to bars or coffee shops, where they can enjoy a sensational dessert experience. Our... View Details
- 01 Jan 2010
- News
James A. Lovell, AMP 62, 1971
telecommunications industries. He then launched a more down-to-earth venture: Lovells at Lake Forest, a restaurant outside Chicago. Lovell is a sought-after expert on space, education, and science, and he speaks internationally. In 2003,... View Details
- 01 Jun 2017
- News
Alumni Connections
April. 4 Alumni from the MBA Classes of 2002–2016 at the Wilshire Restaurant in Santa Monica, CA, in March. Finalists in the New Venture Competition were on the HBS campus in April to give their pitches to a panel of judges. This is the... View Details
- 01 Jun 2020
- News
Staying the Course
a product’s effectiveness. 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 industries. Return to June Bulletin THE WAY FORWARD... View Details