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Four Costa Rican scientists’ excellent adventure

A group of 20- and 21-year-old university students from Costa Rica make an international splash in the world of biotechnology. They hope to inspire new levels of innovation back home so that more projects like theirs can see the light of day.

Should entrepreneurs work for free?

The dedicated entrepreneur, working for free: noble and visionary, or in for a rough landing ahead? "Doing Business" columnist Randall Trejos offers some guidelines for deciding how and when to forgo a salary.

Why changing too fast can hurt new businesses

Our "Doing Business" column looks at why course corrections, when too big or too frequent, can do more harm than good to new businesses.

Want to launch an app startup in Costa Rica? Read this first

The startup world is going crazy for apps in Costa Rica, as around the globe - but real estate on your little screen is more expensive than most hopeful entrepreneurs care to consider. "Doing Business" takes a look at the challenge of creating a solution that people will actually use.

Embattled ride-sharing Uber faces global crackdown

Controversial ride-sharing service Uber faces a crackdown by governments around the world and protests by angry taxi drivers, but the company insists it is driving forward into the future.

The different flavors of starting a business

Being aware of the differences between the types of startups and the advantages and disadvantages of each can help entrepreneurs better prepare for the road ahead and make better decisions when making the leap.

New ways to find the talent you need

Many local companies are still using the same bag of tricks to attract the best and brightest. If your current company or your future startup wants to make its people a competitive advantage, here are three changes you can start with - in this week's "Doing Business" column.

Money for startups: The key to creating more companies?

It is usually the most articulate entrepreneurs, the most charismatic, and the best communicators, who end up in the qualifying rounds. Since competitions don’t spend much time checking facts and figures due to volume and time constraints, what really creates the impact is the story, and that is creating a new breed of entrepreneurs: great storytellers for competitions.

Is this Coffee’s third wave?

What was once novel – the warm décor, the gentle music, the faux-Italian lingo – has become banal. Today's coffee snobs would rather snort Sanka than set foot inside a Starbucks.

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