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- 2023
- Working Paper
Black Ownership Matters: Does Revealing Race Increase Demand for Minority-Owned Businesses?
By: Abhay Aneja, Michael Luca and Oren Reshef
Is there consumer demand to support Black-owned businesses? To explore, we investigate the impact of a new feature on a large online platform that made the race of a set of Black business owners salient to customers. We find that this feature substantially increased...
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- 2022
- Working Paper
Getting on the Map: The Impact of Online Listings on Business Performance
By: Michael Luca, Abhishek Nagaraj and Gauri Subramani
We evaluate the extent to which small businesses maintain an online presence, looking at restaurant listings on a major online review platform. While the majority of restaurants have an online presence, we find that roughly 18 percent in our sample have no presence as...
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- November 2022
- Case
Arcos Dorados’ Quest for the Digitalization of Last-Mile Delivery in Colombia
By: Jorge Tamayo, Jenyfeer Martinez Buitrago and Mariana Cal
In 2018, Francisco Staton, Managing Director of Arcos Dorados in Colombia had to decide on the company’s strategy to expand its food ordering and delivery business in the country. Arcos Dorados stood as McDonald’s largest independent franchisee, and Colombia was one of...
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Keywords:
Digital Transformation;
Delivery;
McDonald's;
Latin America;
Quick Serve Restaurants;
QSR;
Transformation;
Decision Making;
Decision Choices and Conditions;
Global Strategy;
Technological Innovation;
Growth and Development Strategy;
Agreements and Arrangements;
Negotiation Tactics;
Logistics;
Service Delivery;
Organizational Culture;
Performance Improvement;
Partners and Partnerships;
Strategy;
Food and Beverage Industry;
Latin America;
South America;
Colombia
- July 2022 (Revised October 2022)
- Case
Sixty Years of Sylvia’s
By: Christina R. Wing, Carlton Burrell Jr., Chika-Dike Nwokike and Abby Patrick
Sylvia’s Restaurant, approaching its sixtieth anniversary this August, is a testament to the values instilled by the matriarch herself, Sylvia Woods. Despite living through an era of racial oppression and poverty, Sylvia accessed financing and established her financial...
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- 2023
- Working Paper
Dynamic Pricing and Demand Volatility: Evidence from Restaurant Food Delivery
By: Alexander J. MacKay, Dennis Svartbäck and Anders G. Ekholm
Pricing technology that allows firms to rapidly adjust prices has two potential benefits. Prices can respond more rapidly to demand shocks, leading to higher revenues. On the other hand, time-varying prices can be used to smooth out demand across periods, reducing...
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- July 2022
- Case
3G Capital
By: Jo Tango and Alys Ferragamo
In June 2022, 3G Capital Co-Managing Partners Alex Behring and Daniel Schwartz were in a partners’ meeting. On the agenda were three potential investments. Code named “Alpha,” “Beta,” and “Charlie,” they were the finalists amongst hundreds that the team had screened....
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- 2022
- Working Paper
An Anatomy of Performance Monitoring
By: Achyuta Adhvaryu, Anant Nyshadham and Jorge Tamayo
Performance monitoring is a mainstay management tool in most organizations. Yet we still know little about whether—and why—better monitoring yields better performance in practice. To shed light on these questions, we study the introduction of a performance monitoring...
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Keywords:
Performance Monitoring;
Worker Skills;
Skill Depreciation;
Managerial Inattention;
On-the-job Training;
Productivity;
Multitasking;
Quick Serve Restaurants;
Performance Evaluation;
Employees;
Competency and Skills;
Training;
Performance Productivity;
Management;
Information Technology;
Food and Beverage Industry;
Puerto Rico
- April 2022 (Revised August 2022)
- Case
Restaurant Brands International: Version 2.0
By: Boris Groysberg and Sarah L. Abbott
In 2010, 3G Capital acquired Burger King, the second largest burger chain globally. 3G expanded Burger King’s operations via acquisitions into a multi-brand business, renamed Restaurant Brands International. The acquisition had been a financial success story for 3G....
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- 2022
- Working Paper
Consumer Reviews and Regulation: Evidence from NYC Restaurants
By: Chiara Farronato and Georgios Zervas
We investigate the informativeness of hygiene signals in online reviews, and their effect on consumer choice and restaurant hygiene. We first extract signals of hygiene from Yelp. Among all dimensions that regulators monitor through mandated restaurant inspections, we...
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- December 2021 (Revised June 2022)
- Case
Darden Restaurants: The Nine Square Feet
By: Joshua D. Margolis and James Barnett
In June 2021, Darden Restaurants CEO Gene Lee contemplates how to position the world’s biggest full-service restaurant more than one year into the COVID-19 pandemic.
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- June, 2021
- Article
Learning from Deregulation: The Asymmetric Impact of Lockdown and Reopening on Risky Behavior During COVID-19
By: Edward L. Glaeser, Ginger Zhe Jin, Michael Luca and Benjamin T. Leyden
During the COVID-19 pandemic, states issued and then rescinded stay-at-home orders that restricted mobility. We develop a model of learning by deregulation, which predicts that lifting stay-at-home orders can signal that going out has become safer. Using restaurant...
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- 2021
- Working Paper
Racial Disparities in the Paycheck Protection Program
By: Sergey Chernenko and David S. Scharfstein
Using a large sample of Florida restaurants, we document significant racial disparities in borrowing through the Paycheck Protection Program (PPP) and investigate the causes of these disparities. Black-owned restaurants are 25% less likely to receive PPP loans....
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- 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
- July 2021
- Article
The Effect of Price on Firm Reputation
By: Michael Luca and Oren Reshef
While a business's reputation can affect its pricing, prices can also affect its reputation. To explore the effect of prices on reputation, we investigate daily data on menu prices and online ratings from a large rating and ordering platform. We find that a price...
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- 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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- April 2021 (Revised May 2021)
- Case
Kitopi: The Brave New World of Cloud Kitchens
By: Antonio Moreno and Gamze Yucaoglu
The case opens in February 2021 as Mohamad Ballout, co-founder and CEO of Kitopi, a Dubai-based managed cloud kitchen platform, is looking over the company’s 2020 results. Propelled by the COVID-19 pandemic, delivery orders had been on the rise globally and dine-in...
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- March 2021
- Case
P.F. Chang's
By: Ashish Nanda, Nitin Nohria and Margaret Cross
Excited yet apprehensive after being named CEO of P.F. Chang’s beginning July 1st, 2020, Damola Adamolekun was well aware of the extraordinary challenges facing the firm. The closure of businesses deemed “nonessential” owing to the COVID-19 pandemic had devastated the...
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- March 2021
- Article
The Customer May Not Always Be Right: Customer Compatibility and Service Performance
This paper investigates the impact of customer compatibility – the degree of fit between the needs of customers and the capabilities of the operations serving them – on customer experiences and firm performance. We use a variance decomposition analysis to quantify the...
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- January 2021 (Revised March 2022)
- Case
Brigad: The Future of Work
By: Nien-he Hsieh, Elena Corsi and Daniela Beyersdorfer
In 2019 Florent Malbranche, CEO and co-founder of the French tech startup Brigad, pondered the next growth steps. Founded in 2015, Brigad’s objective was two-fold: to help restaurants and bars find qualified staff for punctual shifts, and to make it easier for...
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