In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.
The 90-minute documentary describes the rise of DJ and producer Robin Schulz from talented newcomer ...
The film revolves around the daily operations at a business switchboard, highlighting the interactio...
Crocodile in the Yangtze follows China's first Internet entrepreneur and former English teacher, Jac...
Since the late 18th century American legal decision that the business corporation organizational mod...
A documentary on the last remaining Blockbuster Video in Bend, Oregon.
Once upon a time there was a large Finnish company called Nokia that manufactured the world’s best a...
We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcel...
Discipline and productivity are more regimented in Japan than in many other parts of the world. For ...
A documentary on the history and present-day reality of big-business tax avoidance, which has seen m...
This documentary takes the viewer on a deeply personal journey into the everyday lives of families s...
This astonishing glimpse into the restaurant world examines sexual harassment concealed within the i...
Once upon a time... consumer goods were built to last. Then, in the 1920’s, a group of businessmen r...
A journey through Greece and Europe’s past and recent history: from the Second World War to the curr...
Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fu...
Part documentary, part expose, this film follows one-time child evangelist Marjoe Gortner on the "ch...
The computer game chain GameStop created so much chaos in the stock market that it forced large hedg...
Humanity’s ascent is often measured by the speed of progress. But what if progress is actually spira...
For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- rep...
Detroit’s story has encapsulated the iconic narrative of America over the last century – the Great M...
In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic condit...