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12 case(s) found.

Beyond Sustainability: Innovation, Regenerative Design, and Affection at Blue Hill

By  Nathan Furr,  Andrew Shipilov,  Susannah Harmon Furr
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The Blue Hill case follows the journey of Dan Barber, one of the world’s leading chefs. Having understood the limitations of the “substitution” model of sustainability, he redesigns his restaurant as an innovation lab for the food industry, seeking to win stakeholders’ hearts and minds and embed it in the local ecosystem.

    Published 15 Apr 2024

    Reference 6830

    Length 19 page(s)

    Topic Strategy

    Region North America

    Industry Restaurants

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    Beyond Sustainability: Innovation, Regenerative Design, and Affection at Blue Hill

    By  Nathan Furr,  Andrew Shipilov,  Susannah Harmon Furr
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    The Blue Hill case follows the journey of Dan Barber, one of the world’s leading chefs. Having understood the limitations of the “substitution” model of sustainability, he redesigns his restaurant as an innovation lab for the food industry, seeking to win stakeholders’ hearts and minds and embed it in the local ecosystem.
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      Sweetgreen (A): Leading the Food Evolution

      By  Chengyi Lin
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      SweetGreen case follows the early funding and growth of a healthy food restaurant chain. It highlights three critical decision points for the start-up: moving from idea to implementation, the business model, and how to grow. The case explores the strategic options the founders considered and the process of experimentation they used.

        Published 08 Jul 2021

        Reference 6624

        Length 21 page(s)

        Topic Strategy

        Region North America

        Industry Restaurants

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        Sweetgreen (A): Leading the Food Evolution

        By  Chengyi Lin
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        SweetGreen case follows the early funding and growth of a healthy food restaurant chain. It highlights three critical decision points for the start-up: moving from idea to implementation, the business model, and how to grow. The case explores the strategic options the founders considered and the process of experimentation they used.
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          Sweetgreen (B): Leading the Digital Revolution

          By  Chengyi Lin
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          SweetGreen case follows the early funding and growth of a healthy food restaurant chain. It highlights three critical decision points for the start-up: moving from idea to implementation, the business model, and how to grow. The case explores the strategic options the founders considered and the process of experimentation they used.

            Published 08 Jul 2021

            Reference 6624

            Length 3 page(s)

            Topic Strategy

            Region North America

            Industry Restaurants

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            Sweetgreen (B): Leading the Digital Revolution

            By  Chengyi Lin
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            SweetGreen case follows the early funding and growth of a healthy food restaurant chain. It highlights three critical decision points for the start-up: moving from idea to implementation, the business model, and how to grow. The case explores the strategic options the founders considered and the process of experimentation they used.
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              Sweetgreen (C): Building Digital Resilience

              By  Chengyi Lin
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              SweetGreen case follows the early funding and growth of a healthy food restaurant chain. It highlights three critical decision points for the start-up: moving from idea to implementation, the business model, and how to grow. The case explores the strategic options the founders considered and the process of experimentation they used.

                Published 08 Jul 2021

                Reference 6624

                Length 1 page(s)

                Topic Strategy

                Region North America

                Industry Restaurants

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                Sweetgreen (C): Building Digital Resilience

                By  Chengyi Lin
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                SweetGreen case follows the early funding and growth of a healthy food restaurant chain. It highlights three critical decision points for the start-up: moving from idea to implementation, the business model, and how to grow. The case explores the strategic options the founders considered and the process of experimentation they used.
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                  Wawa: Retailing Reinvented Through Blue Ocean Strategy

                  By  W. Chan Kim,  Renée Mauborgne,  Michael Olenick
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                  Customers are gaga for Wawa, the restaurant / convenience store / gas station that inspires people to tattoo the firm's logo. Founded in 1803, Wawa morphed over time from an iron foundry to a textile mill, to a dairy farm, dairy delivery business, grocery store, then convenience store. Dark clouds descended with the 2008 financial crisis.

                    Published 25 Jun 2018

                    Reference 6421

                    Length 14 page(s)

                    Topic Strategy

                    Region North America

                    Industry Restaurants,  Food and Beverages Production

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                    Wawa: Retailing Reinvented Through Blue Ocean Strategy

                    By  W. Chan Kim,  Renée Mauborgne,  Michael Olenick
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                    Customers are gaga for Wawa, the restaurant / convenience store / gas station that inspires people to tattoo the firm's logo. Founded in 1803, Wawa morphed over time from an iron foundry to a textile mill, to a dairy farm, dairy delivery business, grocery store, then convenience store. Dark clouds descended with the 2008 financial crisis.
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                      Wawa: Retailing Reinvented Through Blue Ocean Strategy (Chinese)

                      By  W. Chan Kim,  Renée Mauborgne,  Michael Olenick
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                      Customers are gaga for Wawa, the restaurant / convenience store / gas station that inspires people to tattoo the firm's logo. Founded in 1803, Wawa morphed over time from an iron foundry to a textile mill, to a dairy farm, dairy delivery business, grocery store, then convenience store. Dark clouds descended with the 2008 financial crisis.

                        Published 22 Mar 2019

                        Reference 6421

                        Length 14 page(s)

                        Topic Strategy

                        Region North America

                        Industry Restaurants,  Food and Beverages Production

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                        Wawa: Retailing Reinvented Through Blue Ocean Strategy (Chinese)

                        By  W. Chan Kim,  Renée Mauborgne,  Michael Olenick
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                        Customers are gaga for Wawa, the restaurant / convenience store / gas station that inspires people to tattoo the firm's logo. Founded in 1803, Wawa morphed over time from an iron foundry to a textile mill, to a dairy farm, dairy delivery business, grocery store, then convenience store. Dark clouds descended with the 2008 financial crisis.
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                          Can 3G Capital Make Burger King Cool Again? Brand Building under Zero-based Budgeting

                          By  Pierre Chandon,  Laura Heely,  Fernando Machado
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                          Four years after acquiring the business, 3G Capital had managed to put Burger King back in growth mode. However, the Burger King brand itself was still lacking momentum and it was unclear if its celebrity-heavy ad campaign would work.

                            Published 25 Jun 2018

                            Reference 6402

                            Length 34 page(s)

                            Topic Marketing

                            Region Global

                            Industry Restaurants,  Food and Beverages Production,  Health, Wellness and Fitness

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                            Can 3G Capital Make Burger King Cool Again? Brand Building under Zero-based Budgeting

                            By  Pierre Chandon,  Laura Heely,  Fernando Machado
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                            Four years after acquiring the business, 3G Capital had managed to put Burger King back in growth mode. However, the Burger King brand itself was still lacking momentum and it was unclear if its celebrity-heavy ad campaign would work.
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                              PE in Emerging Markets: Can Mekong Capital's Operating Advantage Boost the Value in its Exit from Golden Gate Restaurants?

                              By  Claudia Zeisberger,  Peter Goodson,  Kimberly McGinnis
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                              Mekong Capital, a private equity firm based in Vietnam, is considering exiting its stake in restaurant chain operator Golden Gate. Despite robust growth, Golden Gate’s profitability is lagging. Students are asked to evaluate the best means of exit and whether operational improvements are required to attract buyers or create the foundation for a successful IPO.

                                Published 06 Apr 2016

                                Reference 6162

                                Length 21 page(s)

                                Topic Strategy

                                Region Asia

                                Industry Restaurants,  Private Equity

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                                PE in Emerging Markets: Can Mekong Capital's Operating Advantage Boost the Value in its Exit from Golden Gate Restaurants?

                                By  Claudia Zeisberger,  Peter Goodson,  Kimberly McGinnis
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                                Mekong Capital, a private equity firm based in Vietnam, is considering exiting its stake in restaurant chain operator Golden Gate. Despite robust growth, Golden Gate’s profitability is lagging. Students are asked to evaluate the best means of exit and whether operational improvements are required to attract buyers or create the foundation for a successful IPO.
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                                  Yung Kee: A Family Feud Divides Hong Kong

                                  By  Morten Bennedsen,  Joseph P. H. Fan,  Brian Henry,  Yupana Wiwattanakantang
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                                  The Kam family has owned Yung Kee, a huge 750-seat restaurant in Hong Kong, for more than 50 years. Starting out as a food stall, the business still 'packs them in' today.

                                    Published 29 Jun 2015

                                    Reference 6148

                                    Length 19 page(s)

                                    Topic Family Business

                                    Region Asia

                                    Industry Restaurants

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                                    Yung Kee: A Family Feud Divides Hong Kong

                                    By  Morten Bennedsen,  Joseph P. H. Fan,  Brian Henry,  Yupana Wiwattanakantang
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                                    The Kam family has owned Yung Kee, a huge 750-seat restaurant in Hong Kong, for more than 50 years. Starting out as a food stall, the business still 'packs them in' today.
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                                      McDonald’s and KFC: Recipes for Success in China

                                      By  Wei-Ru Chen,  Gabriel Szulanski,  Jennifer LEE
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                                      McDonald’s is the undisputed global leader of quick service restaurants. In China, however, it has less than half the number of outlets and significantly lower profit margins than KFC. Why is KFC seemingly wining in China? How can McDonald’s leverage its global acumen to catch up with KFC?

                                        Published 27 Feb 2009

                                        Reference 5580

                                        Length 29 page(s)

                                        Topic Strategy

                                        Region Asia

                                        Industry Restaurants

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                                        McDonald’s and KFC: Recipes for Success in China

                                        By  Wei-Ru Chen,  Gabriel Szulanski,  Jennifer LEE
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                                        McDonald’s is the undisputed global leader of quick service restaurants. In China, however, it has less than half the number of outlets and significantly lower profit margins than KFC. Why is KFC seemingly wining in China? How can McDonald’s leverage its global acumen to catch up with KFC?
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                                          Revenue Recognition at Starbucks Corporation

                                          By  Jacob Cohen,  Chad Myers
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                                          This case is about Starbucks and its different sources of revenues. However, before this, a background of Starbucks history and business operation is explained. Starbucks' revenues are derived from its company operated retail stores, specialty operations, licensing, foodservice accounts, and other initiatives.

                                            Published 01 Aug 2005

                                            Reference 5291

                                            Length 12 page(s)

                                            Topic Economics & Finance

                                            Region Other Regions

                                            Industry Restaurants

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                                            Revenue Recognition at Starbucks Corporation

                                            By  Jacob Cohen,  Chad Myers
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                                            This case is about Starbucks and its different sources of revenues. However, before this, a background of Starbucks history and business operation is explained. Starbucks' revenues are derived from its company operated retail stores, specialty operations, licensing, foodservice accounts, and other initiatives.
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                                              Benihana UK (Ltd)

                                              By  James Teboul,  Francesca Gee
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                                              The Benihana chain included 60 restaurants in 1966, mostly in the United States with sales over $75M. Its founder, Rocky Aoki, started 32 years earlier the first Benihana of Tokyo in New York. The case shows the main elements of his breakthrough service in the 70s. But this formula was not easily transferred to UK and the three London restaurants are not making money.

                                                Published 15 Dec 1997

                                                Reference 4719

                                                Length 23 page(s)

                                                Topic Operations

                                                Region Global

                                                Industry Restaurants

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                                                Benihana UK (Ltd)

                                                By  James Teboul,  Francesca Gee
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                                                The Benihana chain included 60 restaurants in 1966, mostly in the United States with sales over $75M. Its founder, Rocky Aoki, started 32 years earlier the first Benihana of Tokyo in New York. The case shows the main elements of his breakthrough service in the 70s. But this formula was not easily transferred to UK and the three London restaurants are not making money.
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