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(405)
- News (107)
- Research (232)
- Events (1)
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- January 2021 (Revised January 2021)
- Case
Thomas Keller Restaurant Group: Leadership Through a Pandemic
By: Lena G. Goldberg and Michael S. Kaufman
Thomas Keller, the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, and Joe Essa, the immediate past Board Chair of the National Restaurant Association and the CEO of Keller’s restaurant group, were class guests... View Details
Keywords: Restaurants; Restaurant Industry; COVID-19; Health Pandemics; Leadership; Business and Community Relations
Goldberg, Lena G., and Michael S. Kaufman. "Thomas Keller Restaurant Group: Leadership Through a Pandemic." Harvard Business School Case 321-112, January 2021. (Revised January 2021.)
- 2014
- Teaching Note
Fine Harvest Restaurant Group
By: Clara X. Chen, Kenneth A. Merchant, Tatiana Sandino and Wim Van der Stede
The Fine Harvest Restaurant Group cases A and B examine a company's design of a new system to evaluate the performance (and determine the bonuses) for its restaurant managers. Fine Harvest had traditionally evaluated restaurant managers based on store margins and had... View Details
- June 24, 2020
- Article
Wolfgang Puck on Leading His Restaurants Through the Pandemic
By: Boris Groysberg
Chef Wolfgang Puck shares his experience leading his restaurants and other businesses through the pandemic crisis. He explains how his company has pivoted to find new sources of revenue and how he has become a vocal advocate for the restaurant industry. He also... View Details
Keywords: Coronavirus Pandemic; Restaurants; Restaurant Industry; Reopening; Health Pandemics; Crisis Management; Organizational Change and Adaptation; Safety
Groysberg, Boris. "Wolfgang Puck on Leading His Restaurants Through the Pandemic." Harvard Business Review (website) (June 24, 2020).
- 2015
- Case
Fine Harvest Restaurant Group (cases A and B)
By: Clara (Xiaoling) Chen, Kenneth A. Merchant, Tatiana Sandino and Wim A. Van der Stede
The Fine Harvest Restaurant Group cases A and B examine a company's design of a new system to evaluate the performance (and determine the bonuses) for its restaurant managers. Fine Harvest had traditionally evaluated restaurant managers based on store margins and had... View Details
- January 2004 (Revised March 2005)
- Case
Valuation Ratios in the Restaurant Industry
By: Paul M. Healy and Krishna G. Palepu
Examines factors underlying differences in valuation multiples (price-earnings and price-to-book) across four firms in the restaurant industry. View Details
Healy, Paul M., and Krishna G. Palepu. "Valuation Ratios in the Restaurant Industry." Harvard Business School Case 104-066, January 2004. (Revised March 2005.)
- February 2014 (Revised August 2014)
- Case
The Michelin Restaurant Guide: Charting a New Course
By: Mukti Khaire, Elena Corsi and Jerome Lenhardt
Created in 1900 by the tire manufacturer Michelin, the Michelin Restaurant Guide was widely considered the international benchmark of food rating, and, by 2013, boasted paper editions in 23 countries, and had recently expanded to the United States and Asia. Paper sales... View Details
Keywords: Restaurant; Corporate Entrepreneurship; Business Model; Food; Brands and Branding; Media; Culture; Expansion; Corporate Strategy; Value Creation; Food and Beverage Industry; Food and Beverage Industry; Food and Beverage Industry; Food and Beverage Industry; Food and Beverage Industry; Food and Beverage Industry; Europe; United States; Japan; China
Khaire, Mukti, Elena Corsi, and Jerome Lenhardt. "The Michelin Restaurant Guide: Charting a New Course." Harvard Business School Case 814-088, February 2014. (Revised August 2014.)
- 16 Jul 2020
- Research & Ideas
Restaurant Revolution: How the Industry Is Fighting to Stay Alive
band together to lobby for government support, the concerns of restaurant owners and the unique realities and concerns of their industry remain largely unaddressed by government programs designed to help... View Details
- February 2005
- Teaching Note
Valuation Ratios in the Restaurant Industry (TN)
By: Paul M. Healy
Teaching Note to (9-104-066). View Details
Keywords: Food and Beverage Industry
- January 1994 (Revised February 2001)
- Case
PepsiCo's Restaurants
In 1992 PepsiCo is considering two opportunities to expand its restaurant business, Carts of Colorado, a $7 million manufacturer and merchandiser of mobile food carts, and California Pizza Kitchen, a $60 million chain in the casual dining segment. The discussion... View Details
Keywords: Management Systems; Organizational Structure; Opportunities; Business Strategy; Expansion; Food and Beverage Industry
Montgomery, Cynthia A. "PepsiCo's Restaurants." Harvard Business School Case 794-078, January 1994. (Revised February 2001.)
- October 2000 (Revised October 2000)
- Case
Off-Balance Sheet Leases in the Restaurant Industry
By: Amy P. Hutton, Paul M. Healy and Jacob Cohen
Amid mounting concern by credit agencies about off-balance sheet liabilities, an analyst for one of the leading credit-rating agencies has been asked to make a presentation about off-balance sheet liabilities, the strategic analysis behind leasing versus purchasing... View Details
Keywords: Fair Value Accounting; Property; Leasing; Financial Statements; Capital Structure; Credit; Financial Services Industry
Hutton, Amy P., Paul M. Healy, and Jacob Cohen. "Off-Balance Sheet Leases in the Restaurant Industry." Harvard Business School Case 101-033, October 2000. (Revised October 2000.)
- November 1988 (Revised November 1996)
- Case
Roy Rogers Restaurants
By: William J. Bruns Jr.
Roy Rogers Restaurants is a subsidiary of Marriott Corp. which sells franchises to own and operate standardized fast food restaurants. Many franchise owners operate more than one restaurant. One of these, presently operating 16 restaurants and committed to develop 30... View Details
Keywords: Franchise Ownership; Business Model; Cost Management; Quality; Transformation; Food and Beverage Industry
Bruns, William J., Jr. "Roy Rogers Restaurants." Harvard Business School Case 189-100, November 1988. (Revised November 1996.)
- 2013
- Working Paper
The Operational Consequences of Private Equity Buyouts: Evidence from the Restaurant Industry
By: Albert W. Sheen and Shai Bernstein
What, if anything, do private equity firms do with businesses they acquire? We find evidence of significant operational changes in 101 restaurant chain buyouts between 2002 and 2012. Analysis of health inspections conducted for over 50,000 stores in Florida shows that... View Details
Keywords: Safety; Quality; Private Equity; Food; Management Practices and Processes; Leveraged Buyouts; Performance Efficiency; Retail Industry; Retail Industry; Florida
Sheen, Albert W., and Shai Bernstein. "The Operational Consequences of Private Equity Buyouts: Evidence from the Restaurant Industry." Working Paper, June 2013.
- December 2017
- Case
Clover Food Lab in 2016
By: Lena G. Goldberg, Sonia Smith and Sandra Bahous
Ayr Muir, founder and CEO of Clover Food Lab, has grown his restaurant chain from a single food truck to 11 thriving stores but he has no interest in running a regional chain. His ambition is to change the way America eats and his goal is national expansion. As he... View Details
Keywords: Restaurant Industry; Food; Growth Management; Strategic Planning; Brands and Branding; Marketing Strategy; Innovation and Management; Customer Satisfaction; Small Business; Expansion; Decision Choices and Conditions; Food and Beverage Industry
Goldberg, Lena G., Sonia Smith, and Sandra Bahous. "Clover Food Lab in 2016." Harvard Business School Case 318-094, December 2017.
- March 2014 (Revised June 2014)
- Case
Noma: A Lot on the Plate
By: Mukti Khaire and Elena Corsi
In 2014, the restaurant Noma, based in Copenhagen, Denmark, was considered to be amongst the best restaurants in the world, and its co-founder, co-owner and chef, René Redzepi, among the most influential chefs. The restaurant was also leading the new Nordic food... View Details
Khaire, Mukti, and Elena Corsi. "Noma: A Lot on the Plate." Harvard Business School Case 814-097, March 2014. (Revised June 2014.)
- December 2010
- Case
Restaurant Valuation: O'Charley's and AFC
This case is a comparative analysis of the strategy, accounting, performance, and valuation for two restaurant chains alternatively having a company-owned versus franchising strategy. It requires students to identify these two different strategies, and the related... View Details
Riedl, Edward J., and Jenny Lynn Everett. "Restaurant Valuation: O'Charley's and AFC." Harvard Business School Case 111-081, December 2010.
- Article
The Operational Consequences of Private Equity Buyouts: Evidence from the Restaurant Industry
By: Shai Bernstein and Albert Sheen
Bernstein, Shai, and Albert Sheen. "The Operational Consequences of Private Equity Buyouts: Evidence from the Restaurant Industry." Review of Financial Studies 29, no. 9 (September 2016): 2387–2418.
- June 2009
- Teaching Note
Online Restaurant Promotions
By: Benjamin Edelman
Teaching Note for [909034]. View Details
- December 2010
- Supplement
Restaurant Valuation: O'Charley's and AFC (CW)
This is a spreadsheet of the Exhibits for case 111-081, restaurant Valuation: O'Charley's and AFC. View Details
- July 2021
- Article
Availability and Nutrient Composition of Vegetarian Items at U.S. Fast-Food Restaurants
By: Caroline G. Dunn, Mark J. Soto, Sophia V. Hua, Elizabeth A. Keenan, Lindsay M. Jaacks, Julia A. Wolfson and Sara N. Bleich
Research Questions: What are patterns in availability of vegetarian items in U.S. fast-food chains (2012 to 2018) and are there differences in nutrient composition between and within vegetarian and nonvegetarian items annually and over time?
Key Findings: In this... View Details
Key Findings: In this... View Details
Keywords: Fast Food; Restaurants; Vegetarian; Consumer Health; Sodium; Food; Nutrition; Health; Food and Beverage Industry; United States
Dunn, Caroline G., Mark J. Soto, Sophia V. Hua, Elizabeth A. Keenan, Lindsay M. Jaacks, Julia A. Wolfson, and Sara N. Bleich. "Availability and Nutrient Composition of Vegetarian Items at U.S. Fast-Food Restaurants." Journal of the Academy of Nutrition and Dietetics 121, no. 7 (July 2021): 1306–1311.
- April 2022 (Revised August 2022)
- Case
Restaurant Brands International: Version 2.0
By: Boris Groysberg and Sarah L. Abbott
In 2010, 3G Capital acquired Burger King, the second largest burger chain globally. 3G expanded Burger King’s operations via acquisitions into a multi-brand business, renamed Restaurant Brands International. The acquisition had been a financial success story for 3G.... View Details
Keywords: Leadership; Growth and Development; Performance Evaluation; Private Equity; Franchise Ownership; Culture; Change Management; Strategy; Human Resources; Information Technology; Competition; Retail Industry; United States
Groysberg, Boris, and Sarah L. Abbott. "Restaurant Brands International: Version 2.0." Harvard Business School Case 422-047, April 2022. (Revised August 2022.)