Best of 2019
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Best of 2019

Kellogg School faculty produced a wide array of compelling research and insights in 2019. Here's a look at some of the year's top stories.

Leadership

Building Great Teams

What science can tell us about

Innovation

How Much Does Innovation Drive Economic Growth?

A study of millions of patents lifts the veil on how new ideas influence productivity.

Organizations

Worried Your Employees Are Slacking? Rethink How You Pay Them.

A new study reveals the optimal incentive system, and it’s surprisingly simple.

Marketing

Should You Ignore What Your Customers Want? The Great Winemakers Do.

Rather than follow consumer taste, they push it in a new direction.

Operations

A Simple Way to Make Your Customers More Satisfied with Their Deliveries

Hint: It comes down to when you send status updates.

Careers

To Land Top Jobs, Women Need Different Types of Networks than Men

Simply being well-connected is not enough.

Healthcare

Would "Medicare for All" Really Reduce Healthcare Costs in the U.S.?

Single payer drives significant savings in countries like Canada. But new research suggests it might play out differently in the U.S.

Marketing

Why We Can’t All Get Away with Wearing Designer Clothes

In certain professions, luxury goods can send the wrong signal.​

Finance & Accounting

Is Maximizing Shareholder Value a Thing of the Past?

Top CEOs recently “redefined” the purpose of a corporation. Kellogg faculty weigh in.

Careers

How Introverts Can Learn to Love Networking

Four tips for turning this trait into a “networking superpower.”

Organizations

Could Bringing Your "Whole Self" to Work Curb Unethical Behavior?

Organizations would be wise to help employees avoid compartmentalizing their personal and professional identities.

Finance & Accounting

A Comprehensive Model for Building Winning Stock Portfolios

Linking fundamental analysis and portfolio optimization may be the key to solving the “investor’s problem.”

Marketing

Want Your Kids to Eat More Healthy Food? Offer Them Less.

Here’s a counterintuitive way to make carrots more “yummy.”

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