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All HBS Web
(375)
- News (93)
- Research (224)
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- Faculty Publications (143)
Show Results For
-
All HBS Web
(375)
- News (93)
- Research (224)
- Events (1)
- Multimedia (1)
- Faculty Publications (143)
- 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.
- December 2010
- Case
Restaurant Valuation: O'Charley's and AFC
By: Edward J. Riedl
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...
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Riedl, Edward J., and Jenny Lynn Everett. "Restaurant Valuation: O'Charley's and AFC." Harvard Business School Case 111-081, December 2010.
- 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...
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Khaire, Mukti, and Elena Corsi. "Noma: A Lot on the Plate." Harvard Business School Case 814-097, March 2014. (Revised June 2014.)
- June 2009
- Teaching Note
Online Restaurant Promotions
By: Benjamin Edelman
Teaching Note for [909034].
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- December 2010
- Supplement
Restaurant Valuation: O'Charley's and AFC (CW)
By: Edward J. Riedl
This is a spreadsheet of the Exhibits for case 111-081, restaurant Valuation: O'Charley's and AFC.
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- 11 Nov 2020
- Podcast
How restaurants can survive the pandemic and evolve along with the industry
The restaurant industry has been especially hard-hit by the Covid-19 pandemic. Restaurants quickly shifted from indoor dining to a greater reliance on online ordering, curbside pick-up, outdoor dining, and delivery. Toast, a restaurant management services company,...
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- March 1998
- Teaching Note
Roy Rogers Restaurants TN
By: Krishna G. Palepu and Kenneth A. Merchant
Teaching Note for (9-189-100).
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Keywords:
Food and Beverage Industry
- March 1995 (Revised January 1996)
- Teaching Note
PepsiCo's Restaurants TN
By: David J. Collis
Teaching Note for (9-794-078).
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Keywords:
Food and Beverage Industry
- October 2023
- Case
Foodology: Creating a Virtual Restaurant Group in Latin America
By: Rembrand Koning, Jorge Tamayo and Jenyfeer Martínez Buitrago
In April 2020, Daniela Izquierdo (HBS, 2019) and Juan Guillermo Azuero (HBS, 2019), awaited the results of Harvard Business School’s Alumni New Venture Competition. Operating since September 2019, Foodology, a Colombian food-tech startup in the cloud kitchen segment,...
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- August 1999 (Revised July 2009)
- Case
Tricon Restaurants International: Globalization Re-examined
By: Pankaj Ghemawat and Tarun Khanna
Describes a leading fast food operator/franchiser trying to consolidate and standardize its operations worldwide and focus its efforts on a few key markets. Lends itself to a discussion of how global the fast food industry is, whether Tricon's new international...
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Keywords:
Business Ventures;
Global Strategy;
Markets;
Operations;
Competition;
Consolidation;
Food and Beverage Industry
Ghemawat, Pankaj, and Tarun Khanna. "Tricon Restaurants International: Globalization Re-examined." Harvard Business School Case 700-030, August 1999. (Revised July 2009.)
- 28 Jul 2021
- Video
From Quick-service Restaurants to HBS
- May 2020
- Article
Digitizing Disclosure: The Case of Restaurant Hygiene Scores
By: Weijia (Daisy) Dai and Michael Luca
Collaborating with Yelp and the city of San Francisco, we revisit a canonical example of quality disclosure by evaluating and helping to redesign the posting of restaurant hygiene scores on Yelp.com. We implement a two-stage intervention that separately identifies...
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Keywords:
Corporate Disclosure;
Consumer Behavior;
Knowledge Dissemination;
Food and Beverage Industry
Dai, Weijia (Daisy), and Michael Luca. "Digitizing Disclosure: The Case of Restaurant Hygiene Scores." American Economic Journal: Microeconomics 12, no. 2 (May 2020): 41–59.
- January 2009 (Revised July 2015)
- Case
Restaurant Promotions in 2015
By: Benjamin Edelman
A variety of services offer consumers discounts when dining at participating restaurants. This case examines four such services: Entertainment Book, Restaurant.com, Rewards Network, and Groupon. Despite key functional similarities, each of the services chooses an...
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Keywords:
Marketing Strategy;
Two-Sided Platforms;
Service Delivery;
Service Operations;
Internet;
Food and Beverage Industry;
Food and Beverage Industry
Edelman, Benjamin. "Restaurant Promotions in 2015." Harvard Business School Case 909-034, January 2009. (Revised July 2015.) (request a courtesy copy.)
- June 1999
- Teaching Note
Roy Rogers Restaurants TN
By: Robert L. Simons
Teaching Note for (9-189-100).
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Keywords:
Food and Beverage Industry
- March 2011
- Article
Restaurant Organizational Forms and Community in the U.S. in 2005
By: Glenn R. Carroll and Magnus Thor Torfason
Recent sociological theory and research highlights food, drink, and restaurants as culturally meaningful and related to social identity. An implication of this view holds that the prevalence of corporate chain restaurants affects the sociological character of...
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Keywords:
Demographics;
Age;
Supply Chain Management;
Culture;
Balance and Stability;
Income Characteristics;
Research;
Civil Society or Community;
Identity;
Theory;
Society;
Service Industry;
United States
Carroll, Glenn R., and Magnus Thor Torfason. "Restaurant Organizational Forms and Community in the U.S. in 2005." City & Community 10, no. 1 (March 2011): 1–25.
- April 2021
- Case
Franck Giovannini: Managing Succession to Sustain Organizational Excellence
By: Boris Groysberg and Evan M.S. Hecht
As world-renowned chef Franck Giovannini contemplated his future and the future of The Hôtel de Ville Restaurant, he wondered how would he handle the transition of leadership at the restaurant when it came time for him to step down. The Hôtel de Ville Restaurant was...
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Keywords:
Restaurant Industry;
Succession;
Succession Planning;
Leadership;
Transition;
Management Succession;
Planning;
Food and Beverage Industry;
Switzerland
Groysberg, Boris, and Evan M.S. Hecht. "Franck Giovannini: Managing Succession to Sustain Organizational Excellence." Harvard Business School Case 421-083, April 2021.
- October 2019
- Case
David Yin's Vegetarian Mission
By: Boris Groysberg and Evan M.S. Hecht
After the establishment of his critically-acclaimed upscale vegetarian restaurant, King’s Joy, in Beijing, chef and entrepreneur David Yin must decide whether or not to expand to other locations or continue to invest in his existing location in order to fulfill his...
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Keywords:
Restaurant;
Restaurant Industry;
Creative Ability;
Creative Industries;
Values;
Entrepreneurship;
Creativity;
Food;
Values and Beliefs;
China
Groysberg, Boris, and Evan M.S. Hecht. "David Yin's Vegetarian Mission." Harvard Business School Case 420-027, October 2019.
- 26 Jul 2022
- Research & Ideas
Burgers with Bugs? What Happens When Restaurants Ignore Online Reviews
Farronato warns. In an industry with razor-thin margins, a few outdated but prominently displayed reviews could sink a restaurant for good. “One or two reviews can destroy their life,” she says. Plus,...
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- October 2019 (Revised April 2020)
- Case
Carme Ruscalleda: The Chef as an Artist
By: Boris Groysberg, Carin-Isabel Knoop and Annelena Lobb
In October 2018, Chef Carme Ruscalleda, the most-starred woman chef in the world at the time, closed the doors of her Restaurant Sant Pau (Sant Pau), as she had on almost every night for the past 30 years—this time for the last time. Ruscalleda had opened the...
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Keywords:
Restaurants;
Sant Pau;
Personal Development and Career;
Family Business;
Leadership Style;
Innovation and Invention;
Food;
Success;
Food and Beverage Industry
Groysberg, Boris, Carin-Isabel Knoop, and Annelena Lobb. "Carme Ruscalleda: The Chef as an Artist." Harvard Business School Case 420-028, October 2019. (Revised April 2020.)
- July 2020
- Case
Michael Solomonov: Jerusalem in a Bowl
By: Boris Groysberg, Evan M.S. Hecht and Katherine Connolly Baden
Before the COVID-19 pandemic hit, Michael Solomonov and Steven Cook had begun to wonder whether it might be time to rethink their opportunistic approach to the expansion of their small restaurant empire in Philadelphia, CooknSolo. The pandemic, however, caused an...
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Keywords:
Restaurant Industry;
Entrepreneur;
COVID-19;
Crisis;
Crisis Response Plans;
Entrepreneurship;
Food;
Health Pandemics;
Crisis Management;
Innovation and Invention;
Leadership;
Creativity;
Strategy;
Ownership;
Problems and Challenges;
Risk and Uncertainty;
Situation or Environment;
Food and Beverage Industry;
United States
Groysberg, Boris, Evan M.S. Hecht, and Katherine Connolly Baden. "Michael Solomonov: Jerusalem in a Bowl." Harvard Business School Case 421-016, July 2020.