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- 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
Keywords: Relevance; Entrepreneurship; Diversification; Personal Development and Career; Decision Making; Food and Beverage Industry; Japan
Groysberg, Boris, and Naoko Jinjo. "Hironobu Tsujiguchi and His Sweet Revolution." Harvard Business School Case 419-011, July 2018.
- 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
Keywords: Restaurants; COVID-19 Pandemic; Food; Crisis Management; Innovation and Invention; Food and Beverage Industry; Spain
Groysberg, Boris, Evan M.S. Hecht, and Katherine Connolly Baden. "The Roca Brothers: Innovation in Gastronomy." Harvard Business School Case 421-017, November 2020. (Revised February 2021.)
- 09 Oct 2018
- First Look
New Research and Ideas, October 9, 2018
how should they go to market? Purchase this case:https://hbsp.harvard.edu/product/619014-PDF-ENG Harvard Business School 419-011 Hironobu Tsujiguchi and His Sweet Revolution Hironobu Tsujiguchi, a Japanese chocolatier, had chosen an unusual path to success as a View Details
Keywords: Dina Gerdeman
- 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
- 16 Aug 2004
- Research & Ideas
Luxury Isn’t What It Used to Be
Godiva's Koen. That preference has spread to other goods, including artisanal chocolate. Introducing Godiva's G Collection, a premium line of chocolates designed by pastry chef Norman Love, was a way to enter that space. In the end,... View Details