Clegg et al., Strategy: Theory and Practice, 4e SAGE Publishing, 2022
Case Study
This case aligns with chapter 3: Strategy, resources and capabilities
Chef’s Table: Alain Passard’s Journey
Abstract
Alain Passard has developed a unique restaurant experience for his customers. This uniqueness is the product of decades of experiences, choices and influences from his family, colleagues and the wider community. Building on his classical culinary training, Passard experienced a Damascene conversion to vegetarian cooking in 2001. However, never seeing vegetarian as a compromise, he decided to build elaborate resources and capabilities to ensure that his cuisine was the best in world, given the constraints he himself had established. His success can be seen as the successful execution of this approach, but can best be understood as the culmination in decades of development and commitment.
Discussion questions
• What are Alain Passard’s resources and capabilities? Are they competitively valuable? How and why? Are these resources and capabilities rare? What about them do competitors lack?
• Could Alain Passard’s competitors imitate or copy his approach? How might this be difficult for them?
• Are the resources and capabilities nonsubstitutable? Could you think of a way another firm or industry could emerge to replace Passard’s entire approach to business?
• What particular resource bundles are so important for Passard and L’Arpège?
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