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- 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
- July 2018
- Case
Hironobu Tsujiguchi and His Sweet Revolution
By: Boris Groysberg and Naoko Jinjo
Hironobu Tsujiguchi, a Japanese chocolatier, had chosen an unusual path to success as a pastry chef. Instead of spending most of his time in his kitchen and focusing on one or two confectionery categories like most pastry chefs, he chose to work on diverse projects and... View Details
- October 2013 (Revised February 2019)
- Teaching Note
Red Hen Baking Company
By: Richard Ruback, Royce Yudkoff and Lisa Paige
The case explores the decision to expand in a small business setting. In 2007, the Red Hen Baking Company (RHB) was deciding whether to move from its cramped and inefficient Duxbury, Vermont facility to a new facility in nearby Middlesex, Vermont. It had been in... View Details