- 18 Nov 2016
- Working Paper Summaries
Standardized Color in the Food Industry: The Co-Creation of the Food Coloring Business in the United States, 1870–1940
Beginning in the late 19th century, US food manufacturers tried to create the “right” color of foods that many consumers would recognize and in time take for granted. The United States became a leading country in the food coloring business with the rise of extensive mass marketing. By 1938, when Congress enacted the Food, Drug, and Cosmetic Act, the food coloring business had become a central and permanent component of food marketing strategies. This paper shows how food manufacturers, dye makers, and regulators co-created the food coloring business. Food-coloring practices became integrated into an entire strategy of manufacturing and marketing in the food industry.
- 17 Oct 2016
- HBS Case
Business Solutions That Help Cut Food Waste
Up to 40 percent of food grown in the United States for human consumption is wasted. But solutions are starting to come together from retailers, farmers, academics, policy makers, and social service organizations, according to José Alvarez. Open for comment; 0 Comments.
- 16 May 2016
- HBS Case
Food Safety Economics: The Cost of a Sick Customer
When restaurants source from local growers, it can be more difficult to assess product safety—just another wrinkle in high-stakes efforts to keep our food from harming us. Just ask Chipotle. John A. Quelch discusses a recent case study on food testing. Open for comment; 0 Comments.
- 13 Apr 2016
- Research & Ideas
Why Your Company Wants to be a 'Cognitive Referent' (Hint: SpaceX)
Companies that come to epitomize a nascent market—think Starbucks and boutique coffee—can capture greater success than other startups, says Rory McDonald. Is there a roadmap to becoming a “cognitive referent”? Open for comment; 0 Comments.
- 09 Mar 2016
- Lessons from the Classroom
In This Classroom, Beer Can Improve Your Grade
The Strategic Brew computer simulation puts MBAs in charge of their own breweries, rising or sinking based on the popularity of their pseudo suds. Ramon Casadesus-Masanell explains lessons learned from a beer game Open for comment; 0 Comments.
- 01 Jul 2015
- Research & Ideas
A Bank That Takes Parmesan as Collateral: The Cheese Stands a Loan
Nikolaos Trichakis discusses the subject of a new Harvard Business School case study: the Italian regional bank Credito Emiliano, which accepts young Parmigiano-Reggiano as collateral, and then ages it in climate-controlled vaults. Open for comment; 0 Comments.
- 30 Mar 2015
- Research & Ideas
Managing the Family Business: Preparing to Sell
Most families are loath to sell the legacy business, but there are good reasons to do so, says John A. Davis. The key is making the right family preparations and proper wealth planning. Open for comment; 0 Comments.
- 23 Mar 2015
- Research & Ideas
It’s Called ‘Price Coherence,’ and It’s Surprisingly Bad for Consumers
In many markets, a product is offered at the same price regardless of whether it is sold directly by a retailer or through an intermediary. Research by Ben Edelman and Julian Wright uncovers the hidden costs for consumers. Open for comment; 0 Comments.
- 19 Nov 2014
- HBS Case
Marketing Marijuana
Forget Big Tobacco—is the era of "Big Marijuana" that far off? As Harvard Business School marketing professor John A. Quelch reports, the Mile High City is taking on new meaning as a laboratory for the marketing of marijuana in Colorado—and across the country. Open for comment; 0 Comments.
- 10 Nov 2014
- HBS Case
How Restaurants in Lima and Copenhagen Became Best in the World
Harvard Business School professors Anat Keinan, Mukti Khaire, and Michael I. Norton deconstruct ground grasshoppers, upscale Peruvian cuisine, and other surprising elements that create the perfect culinary experience. Open for comment; 0 Comments.
- 27 Oct 2014
- Research & Ideas
The Coffee Economy That Bloomed Out of Nowhere
How did a world-class coffee region arise out of a land once decimated by smallpox and measles? Casey Lurtz discusses the rise of a coffee economy in a desolate region of Mexico. Open for comment; 0 Comments.
- 03 Sep 2014
- What Do You Think?
Who Should Choose Your Boss?
Summing Up--As the Market Basket brouhaha demonstrated this summer, employees and customers can exert a large influence on CEO appointments. But do we all need a say on our higher ups? Jim Heskett's readers respond. Closed for comment; 0 Comments.
- 25 Aug 2014
- HBS Case
Starbucks Reinvented
Nancy Koehn's new case on the rebirth of Starbucks under Howard Schultz "distills 20 years of my thinking about the most important lessons of strategy, leadership, and managing in turbulence." Closed for comment; 0 Comments.
- 11 Aug 2014
- HBS Case
The Business of Behavioral Economics
Leslie John and Michael Norton explore how behavioral economics can help people overcome bad habits and change for the better. Open for comment; 0 Comments.
- 23 Apr 2014
- HBS Case
Are Electronic Cigarettes a Public Good or Health Hazard?
A new case study by John Quelch charts the growing popularity of electronic cigarettes and how tobacco companies and regulators are responding. Open for comment; 0 Comments.
- 03 Mar 2014
- HBS Case
Decommoditizing the Canned Tomato
Most commodity producers look to cut costs aggressively. So why is Mutti S.p.a, an Italian producer of tomato products, paying farmers more than competitors? Mary Shelman discusses her case study. Closed for comment; 0 Comments.
- 16 Dec 2013
- HBS Case
D’O: Making a Michelin-Starred Restaurant Affordable
Under the leadership of Chef Davide Oldani, the Italian restaurant D'O balances Michelin-star-level quality with affordable prices. In the following story and video, Professor Gary Pisano explains how Oldani does it. Open for comment; 0 Comments.
- 13 Nov 2013
- Research & Ideas
Should Men’s Products Fear a Woman’s Touch?
Recent research shows that loyal customers often get upset when a brand associated with men expands to include products perceived as feminine. Senior Lecturer Jill J. Avery discusses the problem of "gender contamination." Closed for comment; 0 Comments.
- 22 Mar 2013
- Research & Ideas
Pulling Campbell’s Out of the Soup
Campbell Soup had lost its way when Douglas Conant took charge in 2001. His first task: get out of his quiet zone and apply bold measures. Open for comment; 0 Comments.
The American Food Paradox: Growing Obese and Going Hungry
One third of the United States population is obese, even as 50 million Americans struggle to find enough to eat. And all that in a country where 40 percent of the food made each year is thrown away. Jose Alvarez discusses how the former president of Trader Joe’s is experimenting with a potentially elegant, sustainable solution in a pilot store in Massachusetts. Open for comment; 0 Comments.