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

• 成果类型: Article
• 署名作者: Durand, Rodolphe; Rao, Hayagreeva; Monin, Philippe
• 署名单位: Hautes Etudes Commerciales (HEC) Paris; Stanford University; emlyon business school
• 刊物名称: STRATEGIC MANAGEMENT JOURNAL
• ISSN/ISSBN: 0143-2095
• DOI: 10.1002/smj.583
• 发表日期: 2007
• 页码: 455-472
• 关键词: code; strategic changes; external evaluations; social positioning

摘要

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 implicationsfor research on strategic change, strategic groups, and strategic social positioning. Copyright (c) 2007 John Wiley & Sons, Ltd.