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<dc:title xml:lang="fr">L'influence des évolutions de business model sur la résilience organisationnelle : le cas de la haute cuisine française face à la crise de la Covid-19</dc:title>
<dcterms:alternative xml:lang="en">The influence of business model evolutions on organizational resilience : the case of French haute cuisine through the Covid-19 crisis</dcterms:alternative>
<dc:subject xml:lang="fr">Évolution de business model</dc:subject>
<dc:subject xml:lang="fr">Résilience organisationnelle</dc:subject>
<dc:subject xml:lang="fr">Perturbation</dc:subject>
<dc:subject xml:lang="fr">Covid-19</dc:subject>
<dc:subject xml:lang="fr">Haute cuisine</dc:subject>
<dc:subject xml:lang="en">Business model evolution</dc:subject>
<dc:subject xml:lang="en">Organizational resilience</dc:subject>
<dc:subject xml:lang="en">Disruption</dc:subject>
<dc:subject xml:lang="en">Covid-19</dc:subject>
<dc:subject xml:lang="en">Haute cuisine</dc:subject>
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<tef:elementdEntree autoriteExterne="269162186" autoriteSource="Sudoc">Épidémie de Covid-19</tef:elementdEntree>
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<tef:elementdEntree autoriteExterne="122348478" autoriteSource="Sudoc">Restaurants gastronomiques</tef:elementdEntree>
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<dcterms:abstract xml:lang="fr">Cette recherche a pour but de comprendre comment les évolutions de business model peuvent influencer la résilience organisationnelle. Pour ce faire, nous nous concentrons sur un secteur particulièrement impacté par la crise de la Covid-19, la haute cuisine française, plus spécifiquement les restaurants étoilés Michelin. Nous adoptons une approche qualitative et interprétativiste, avec une étude de cas multiples et une analyse multi-niveaux. Le premier niveau de résultats révèle trois trajectoires principales d'évolution des business models en réponse à la perturbation : le maintien, la modification temporaire, et la modification durable. Le second niveau de résultat utilise le cadre RCOV (Lecocq et al., 2006 ; Demil et Lecocq, 2010) pour comprendre les reconfigurations des composantes des business models au sein de ces trajectoires. Nous proposons une taxonomie des évolutions de business model et des formes de résilience organisationnelle associées. Puis nous mettons en avant le rôle du slack organisationnel et des processus de management des ressources en contexte de perturbation. Enfin, nous soulignons l'importance des orientations cognitives des entrepreneurs, cruciales pour la prise de décisions stratégiques, notamment les adaptations des business models en réponse à une perturbation.</dcterms:abstract>
<dcterms:abstract xml:lang="en">This research aims to understand how business model evolutions can influence organizational resilience. To do this, we focus on a sector particularly impacted by the COVID-19 crisis, high French cuisine, specifically Michelin-starred restaurants. We adopt a qualitative and interpretivist approach, with multiple case studies and a multi-level analysis. The first level of results reveals three main trajectories of business model evolution in response to disruption: maintenance, temporary modification, and lasting modification. The second level of results uses the RCOV framework (Lecocq and al., 2006; Demil and Lecocq, 2010) to illustrate the reconfigurations of business model components according to these trajectories. We propose a taxonomy of business model evolutions and associated forms of organizational resilience. Then we highlight the role of organizational slack and resource management processes in a context of disruption. Finally, we underline the importance of entrepreneurs' cognitive orientations, crucial for strategic decision-making, notably the adaptations of business models in response to a disruption.</dcterms:abstract>
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