Leerink Swann & Co.: Creating Competitive Advantage

Boris  Groysberg; Andrew N. McLean

Case | HBS Case Collection | December 2005 (Revised March 2007)

Leerink Swann & Co.: Creating Competitive Advantage

by Boris Groysberg and Andrew N. McLean

Abstract

In the spring of 2005, CEO Jeff Leerink has called a meeting of the executive committee to formulate Leerink Swann's growth strategy over the next five years so that it accomplishes three goals: expand into a new business, reinforce the firm's legacy businesses, and maximize the synergies between different parts of the firm. Covers the history of the boutique investment bank, including the nature and source of its personnel and culture, the development of its competitive strategy, the leadership style of its founder, and the development of each department, product, and function.

Keywords: Banks and Banking; Human Resources; Leadership Style; Growth and Development Strategy; Organizational Culture; Alignment; Competitive Strategy; Competitive Advantage; Expansion;

Format: Print

34 pages

Educators Purchase

Citation:

Groysberg, Boris, and Andrew N. McLean. "Leerink Swann & Co.: Creating Competitive Advantage." Harvard Business School Case 406-060, December 2005. (Revised March 2007.)

India's most recognized celebrity chef Sanjeev Kapoor has been an integral part of the country's food industry since 1993. As a celebrity chef, Kapoor enjoyed a 17-year run of his hit TV cooking show “Khana Khazana,” published more than 100 cookbook titles in multiple languages and endorsed a variety of brands. Kapoor later turned entrepreneur when he established a restaurant company that has partnered with more than 60 restaurant franchisees worldwide and launched his own TV channel—FoodFood. Although Kapoor has multiple businesses, he continues to find more exciting growth opportunities coming his way.

Since its founding eight years earlier, Hidrovias do Brasil (“Hidrovias”), an integrated logistics provider serving corporate customers exporting products from South America via the Atlantic Ocean, had grown to 900 employees and $253 million in annual revenues. Hidrovias was founded by the Brazilian private equity firm, Pátria Investments, who had built the business from the ground up, forging and nurturing relationships with customers, investors, government entities, and suppliers. As Bruno Serapiao, Hidrovias’s CEO pondered next steps for the company, he considered: What had been the key drivers of Hidrovias’s success to date? What were the major challenges? And, what was the best path for the company going forward?

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 restaurant in 1988 with her husband and partner. Sant Pau had a rating of three Michelin stars, the highest rating available to a restaurant through the well-known MICHELIN Guide to fine dining. Her other two restaurants—Sant Pau Tokyo, a sister restaurant in Japan, and Moments, in Barcelona’s Mandarin Oriental Hotel—had two Michelin stars each. Many people—from the village and around the world—were sad to see the iconic restaurant close after so many decades. The case describes her approach to cooking, managing teams, dealing with stress, running a family business and constantly reinventing herself.

Faculty & Research

Leerink Swann & Co.: Creating Competitive Advantage

Abstract

Citation:

About the Author

More from the Author