Code and conduct in French cuisine: Impact of code changes on external evaluations - Archive ouverte HAL Access content directly
Journal Articles Strategic Management Journal Year : 2007

Code and conduct in French cuisine: Impact of code changes on external evaluations

(1) , ,
1
Hayagreeva Rao
  • Function : Author
Philippe Monin
  • Function : Author

Abstract

We study the effects of organizational code-preserving and code-violating changes on external evaluations by third parties - an essential but under-studied strategic outcome. We define code-preserving changes as a variation in the firm's product range that preserves the social code within which the firm positions its offering. By contrast, a code-violating change corresponds to a variation in the product range that breaks with past codes and embraces another social code. Our analyses of French haute cuisine restaurants show that code-preserving changes and code-violating changes have positive effects on external evaluations. Both effects decline with prior evaluations received by the organization, but only the effect of code-violating changes is reduced with age. Moreover, external evaluations improve when restaurants undertake more code-preserving changes than their direct competitors but decline when they make more code-violating changes than competitors. These results enable us to derive implications for research on strategic change, strategic groups, and strategic social positioning

Dates and versions

hal-00459450 , version 1 (24-02-2010)

Identifiers

Cite

Rodolphe Durand, Hayagreeva Rao, Philippe Monin. Code and conduct in French cuisine: Impact of code changes on external evaluations. Strategic Management Journal, 2007, Vol. 28, n° 5, pp. 455-472. ⟨10.1002/smj.583⟩. ⟨hal-00459450⟩

Collections

HEC CNRS
84 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More