This article compares the practice-based approach on strategizing and the resource-based view on the ground of their ability to link micro and macro perspectives and tackle uncertainty. It uses these two theoretical frameworks successively to analyze the empirical case of the three-star gourmet restaurant l’Arpege’s turn to vegetable gastronomy. The practice-based approach advances our understanding of strategizing as a dynamic constellation of heterogeneous practices, and emphasizes reasonable versus calculative aspects as well as subjective features of uncertainty in strategizing.
BOUTY, I. et GOMEZ, M.L. (2010). Des ressources à la pratique : Analyse de la stratégie légumière dans le champ de la haute cuisine. Revue Française de Gestion, 36(203), pp. 149-161.