- 09 Jun 2022
- HBS Case
From Truck Driver to Manager: US Foods’ Novel Approach to Staff Shortages
Restaurant closures, supply disruptions, and now, worker shortages. The pandemic has been hard on food suppliers. A case study by David Bell looks at the innovative thinking that helped one of the industry's biggest companies stabilize staffing—and grow.
- 31 May 2017
- Sharpening Your Skills
10 Harvard Business School Research Stories That Will Make Your Mouth Water
The food industry is under intense study at Harvard Business School. This story sampler looks at issues including restaurant marketing, chefs as CEOs, and the business of food science. Open for comment; 0 Comments.
- 14 Jun 2016
- First Look
June 14, 2016
Turning off the 'always available' office ... The good ideas from shareholders that managers ignore ... Who owns the whale?
- 17 Jun 2011
- HBS Case
KFC’s Explosive Growth in China
In China, Yum! Brands is opening a KFC store every day. But this is not the KFC you know in America. A recent case study written by professor David Bell and Agribusiness Program director Mary Shelman reveals how the chicken giant adapted its famous fast-food formula for the local market. Closed for comment; 0 Comments.
- 19 Jun 2009
- Research Event
Business Summit: The Evolution of Agribusiness
Agribusiness has come to be seen not just as economically important, but as a critical part of society. The future for this massive industry will be both exciting and complex. Closed for comment; 0 Comments.
- 16 Jun 2003
- Research & Ideas
Researchers Contribute Globalization of Markets Papers
A summary of papers written for the Globalization of Markets Colloquium. Closed for comment; 0 Comments.
Can the Foodservice Distribution Industry Recover from the Pandemic?
At the height of the pandemic in 2020, US Foods struggled, as restaurant and school closures reduced demand for foodservice distribution. The situation improved after the return of indoor dining and in-person learning, but an industry-wide shortage of truck drivers and warehouse staff hampered the foodservice distributor’s post-pandemic recovery. That left CEO Pietro Satriano to determine the best strategy to attract and retain essential workers, even as he was tasked with expanding the wholesale grocery store chain (CHEF’STORE) that US Foods launched during the pandemic lockdown. Harvard Business School Professor David E. Bell explores how post-pandemic supply chain challenges continue to affect the foodservice distribution industry in his case, “US Foods: Driving Post-Pandemic Success?”