Valorisez vos réalisations phares sur People@HES-SO Plus d'infos
PEOPLE@HES-SO – Annuaire et Répertoire des compétences
PEOPLE@HES-SO – Annuaire et Répertoire des compétences

PEOPLE@HES-SO
Annuaire et Répertoire des compétences

Aide
language
  • fr
  • en
  • de
  • fr
  • en
  • de
  • SWITCH edu-ID
  • Administration
« Retour
Martin-Rios Carlos

Martin-Rios Carlos

Associate Professor

Compétences principales

Circular Economy & Sustainability

Sustainability innovation

Innovation Management

Strategic renewal

Service innovation

Tourism hospitality food service

  • Contact

  • Publications

  • Conférences

Contrat principal

Associate Professor

EHL Hospitality Business School
Route de Berne 301, 1000 Lausanne 25, Switzerland, CH
EHL
Aucune donnée à afficher pour cette section

2024

Does employee training in sustainable practices and food waste influence a restaurant’s level of sustainability-oriented service innovation (SOSI) and brand equity? :
Article scientifique ArODES
evidence-based research into the ecuadorian catering industry

María-Gabriela Montesdeoca-Calderón, Irene Gil-Saura, María-Eugenia Ruiz-Molina, Carlos Martin-Rios

Sustainability,  2024, 16, 22, article no 9990

Lien vers la publication

Résumé:

Restaurant segmentation is an effective tool for decision-making when developing business strategies. The objective of this research is to classify restaurant groups according to the level of employee training in sustainable practices and food waste, and to contrast the differences in the degree of sustainability-oriented service innovation and brand equity, as well as in the implementation of various sustainable practices. A cluster analysis was conducted with 300 restaurants in Guayaquil, Manta, and Portoviejo in Ecuador, based on face-to-face interviews with their managers, and then confirmed with discriminant analysis. Two groups were identified: (1) restaurants with less training in green practices, higher level of food waste, lower level of sustainability-oriented service innovation, and higher brand equity; (2) restaurants with more training in green practices, lower level of food waste, higher level of sustainability-oriented service innovation, and lower brand equity. The most sustainable restaurants claim to have less brand equity, which demonstrates that the Ecuadorian consumer does not particularly value sustainability.

Sustainability transitions in small, entrepreneurial food services through systems innovation
Article scientifique ArODES

Carlos Martin-Rios

Journal of the International Council for Small Business,  Vol. 6, No. 1, pp. 99-113

Lien vers la publication

Résumé:

Sustainability is essential for the longevity and competitiveness of small businesses in the foodservice sector. This article explores how innovation drives the transformation of business models and practices in small, entrepreneurial foodservice firms, with a focus on independent restaurants. By integrating insights from sustainability transitions theory and sustainability innovation, the study develops a practical framework for operational and business model innovations aimed at enhancing sustainability. The findings provide actionable strategies for practitioners and policy makers to address sustainability challenges, offering guidance on how to implement these innovations effectively within the unique context of small foodservice businesses.

Tackling food waste management :
Article scientifique ArODES
professional training in the public interest

María-Gabriela Montesdeoca-Calderón, Irene Gil-Saura, María-Eugenia Ruiz-Molina, Carlos Martin-Rios

International Journal of Gastronomy and Food Science,  2024, vol. 35, article no 100863

Lien vers la publication

Résumé:

The magnitude of food waste is a matter of public concern, particularly in the food service sector. This research seeks to examine the influence of employee training policies on food waste and its management, with a focus on restaurant practices. A total of 300 questionnaires were collected from restaurant managers and owners in three coastal cities of Ecuador, and the CHAID segmentation algorithm was applied to categorize restaurants based on their investments in employee training. Differences in food waste and sustainable practices among these restaurant segments were then compared. Three segments were identified: restaurants with low employee training and higher food waste in dish preparation; restaurants with high employee training exhibiting low food waste in premium food products, and restaurants with medium training and medium levels of food waste. In terms of implications, in view of the significant disparities in food waste levels and sustainable practices across the segments resulting from this study, we conclude the importance of restaurants' investment in employee training to promote sustainability. These findings are relevant in shaping environmental regulations and in facilitating stakeholders' decision-making.

To tip or not to tip? :
Article scientifique ArODES
explaining tipping behavior in restaurants with service-inclusive pricing

Sébastien Fernandez, Stefan Gössling, Carlos Martin-Rios, Valérie Fointiat, Susana Pasamar, Rami Isaac, Merete Lunde

International Journal of Hospitality Management,  Vol. 117, Article no 103640

Lien vers la publication

Résumé:

Tipping behavior is a vital way for waiting staff to enhance their wages, and for managers to monitor guest satisfaction. Despite its importance, there is not yet an established consensus on reasons why people tip. Our lack of understanding about tipping behavior is exacerbated by a strong reliance on studies conducted in countries that have a system of voluntary tipping (e.g., the United States). The study aims therefore at expanding our understanding of tipping behavior beyond voluntary tipping countries and more specifically explaining tipping behavior under service-inclusive pricing. Data obtained from 1458 guests in five European countries show that income and payment method are the strongest predictors of customers’ decision to tip, whereas bill size is the most robust predictor of tip amount. Results advance knowledge by suggesting that social norm theory plays a major role to understand tipping behavior in service-inclusive pricing.

2023

Unveiling sustainable service innovations :
Article scientifique ArODES
exploring segmentation patterns in Ecuadorian restaurant sector

María Gabriela Montesdeoca Calderon, Irene Gil-Saura, Carlos Martin-Rios

British Food Journal,  126, 1, pp. 471-488

Lien vers la publication

Résumé:

Purpose : This paper aims to analyze the relationship between sustainability practices and the degree of innovation in the service provided by restaurants. The study identifies relevant restaurant segments in relation to sustainable practice-based service innovation so that effective actions to raise awareness and train managers and staff may be developed. Segmentation has been identified as a key tool when designing strategies and proposing actions. Yet, the use of segmentation techniques is still scarce regarding service innovation and sustainability in restaurants. Design/methodology/approach : A segmentation analysis was carried out applying the CHAID algorithm from 300 valid questionnaires completed by restaurant owners or managers from coastal Ecuador, where tourism and gastronomy may be drivers of service innovation. Findings : A typology of restaurants based on the sustainability-service innovation interrelation suggests three final segments: sustainable innovators focused on the value chain, moderate innovators focused on saving resources and restaurants with a low innovative profile. Practical implications : The three segments derived from the analysis present differences in terms of the degree of implementation of sustainability practices, as well as in terms of the demographic profile of the restaurant manager. These segments are measurable, substantial, accessible and actionable, so that tailored initiatives to raise awareness and boost sustainability-oriented innovativeness among restaurant owners/managers may be targeted to each group of establishments. Originality/value : The present research provides evidence of the positive relationship between sustainability practices and service innovation in foodservices. The segments of restaurants identified enable the design and implementation of actions that facilitate the transition of less sustainability-oriented restaurants towards more innovative and sustainable business models.

The true cost of food waste :
Article scientifique ArODES
tackling the managerial challenges of the food supply chain

Carlos Martin-Rios, Julneth Rogenhofer, Martha Sandoval Alvarado

Trends in food science technology,  2023, vol. 131, pp. 190-195

Lien vers la publication

Résumé:

Background : Increasing transparency and accountability in the current global food value chain is one of the biggest debates in food policy. Food waste generation and management is a global challenge that requires urgent prevention measures. Efforts are also required to develop significant conceptual frameworks and theoretical developments with a clear focus on a wide range of practical applications. The true cost paradigm identifies new research venues for the cross-disciplinary theme of waste in the food value chain. Scope and approach : This commentary examines True Cost Accounting (TCA) as a potential theoretical and methodological framework to evaluate the impact of food waste in relationship to cost-externalizing and the hidden costs of food systems. Key Findings and Conclusions : The article opens up a discussion on true cost theory and its application to food waste. Additionally, it provides directions for future research in four specific areas: the broad food value chain, social policy, social sustainability aspects, and final consumers.

Stakeholder engagement and regenerative hospitality :
Chapitre de livre ArODES
leading question: what is the role of stakeholders in advancing sustainability and regeneration in tourism and hospitality?

Marina Laurent, Carlos Martin-Rios

Dans Day, Jonathon, Kuokkanen, Henri, Legrand, Willy, Critical questions in sustainability and hospitality  (15 p.). 2023,  London and New York : Routledge, Taylor & Francis Group

Lien vers la publication

2022

Sustainable waste management solutions for the foodservice industry :
Article scientifique ArODES
a Delphi study

Carlos Martin-Rios, Christine Demen Meier, Suzana Pasamar

Waste management research,  2022, vol. 40, no. 9, pp. 1412-1423

Lien vers la publication

Résumé:

Foodservice businesses influence the sustainability of their natural environment by producing significant amounts of waste. Yet, research has, thus far, been dominated by studies that limit their scope to food waste alone. Few studies have taken a broader look at sustainable waste initiatives, including innovative waste processing techniques, with a view to constructing management indicators for foodservices. This study combines management innovation practices related to resource management, waste prevention, processing and disposal techniques, and stakeholder involvement to offer sustainable standards. It primarily adopts the Delphi technique to propose specific solutions pertaining to waste management. Experts from government, industry, and academia reveal that potential waste management initiatives comprise three facets – service, process (operational), and organisational practices and innovations, 15 sub-facets and 41 indicators. This study thus establishes a catalogue of solutions for food, packaging and other ‘non-food’ waste that foodservice establishments can implement. In addition to its practical implications, an important contribution is its focus on management systems to establish waste management standards for hospitality, food and beverage (F&B) services, restaurants, and non-commercial catering.

Interfirm collaboration for knowledge resources interaction among small innovative firms
Article scientifique ArODES

Carlos Martin-Rios, Niclas L. Erhardt, Ivan M. Manev

Journal of business research,  2022, vol.153, December 2022, pp. 206-215

Lien vers la publication

Résumé:

For innovative SMEs, acquiring knowledge resources may serve as an important source to enhance their knowledge base of management practices. In line with the resource interaction approach, an essential way to do this is to participate in informal interfirm networks. Yet, researchers have only given cursory attention to resource exchange in cooperative networks. This study examines the structural, relational, and motivational drivers that lead firms to establish informal networks of relationships to find, exchange, and combine knowledge resources. Following a mixed methods research design using interview data and social network data, the study demonstrates that informal networks play a pivotal role for SMEs to capture valuable resources increasing their knowledge stock, forge organizational standing, and gain social connectivity through reciprocity. This research implies that knowledge as a resource transcends the individual organization, which offers implications for resource interaction in inter-organizational knowledge networks and management practice.

Keg wine technology as a service innovation for sustainability in the foodservice industry
Article scientifique ArODES

Stéphanie Pougnet, Carlos Martin-Rios, Susana Pasamar

Journal of cleaner production,  2022, vol. 360, article no 132145, pp. 1-10

Lien vers la publication

Résumé:

Keg wine technology that allows for more sustainable packaging and distribution of wine is an innovation launched in the otherwise conservative wine industry. Yet, the study of keg wine through the lenses of sustainable offering in services is daunted by the challenges around sustainability innovation in service providers. Drawing on the sustainability-oriented service innovation (SOSI) tool (Calabrese et al., 2018a, 2018b), this paper uses keg wine as a case study of the forces that drive or hinder the adoption of sustainability innovation in service activities like foodservice. Data from owners and general managers of Swiss foodservices provides initial insight into the perceived benefits and challenges for the adoption of innovations with sustainability potential. Specifically, results show that the willingness to adopt keg technology increases when potential long-term sustainability benefits are paired with new business interactions and new delivery systems. The study offers insights that could be used whether a restaurant is adopting innovative keg wine or not, especially as sustainability is an increasingly determinant driver of customer purchase behavior.

Three anchoring managerial mechanisms to embed sustainability in service organizations
Article scientifique ArODES

Carlos Martin-Rios, Cédric Poretti, Giovanni-Battista Derchi

Sustainability,  2022, vol. 14, no. 1, article no. 265, pp. 1-16

Lien vers la publication

Résumé:

The aim of this discussion paper is to address three major concerns in establishing sustainability in service organizations regarding the intersections among external reporting, internal governance, and business management and innovation. External reporting addresses issues related to sustainability information specificities and determinants, the pros and cons of mandating CSR disclosures, and the need for assurance. The internal management of sustainability refers to the opportunities and challenges for services to introduce sustainable business models and sustainability innovation. Finally, internal governance prioritizes the control process and systems employed by managers to make informed decisions and implement sustainability strategies. By means of an extensive and sophisticated literature review, the article contributes to untangling the opportunities and challenges that services face when adopting external and internal practices to commit to sustainability. Specifically, the paper addresses how company-level mechanisms of transparency, accountability, and innovation are linked to system-level mechanisms of implementation that lead to the adoption of sustainability in service organizations.

Doing well by creating economic value through social values among craft beer breweries :
Article scientifique ArODES
a case study in responsible innovation and growth

Niclas Erhardt, Carlos Martin-Rios, Jason Bolton, Matthew Luth

Sustainability,  2022, vol. 14, no. 5, article no. 2826, pp. 1-17

Lien vers la publication

Résumé:

Social values are key to the sustainability of organizations. Drawing on value-based research, stakeholder theory, and corporate social responsibility research, this paper builds a case study of the interplay between social values, innovation, and economic growth. The craft beer industry is a fast-growing industry with a potential emphasis on social values built on small-scale production and localism. We examine how craft breweries attempt to resolve tensions derived from pursuing economic and social values simultaneously. As breweries continue to grow, owners face decisions of scale and growth, which may undermine a value-driven industry with close ties to the local community. Findings from six craft breweries, operating in Northern New England, USA, suggest a complex managerial dilemma involving (a) small-batch innovation for niche and mass production for growth, (b) responsible innovation for balancing local authenticity and geographical expansion, and (c) independent and business partnering. We further unpacked the tensions that operated at local and non-local levels.

2021

Restaurant tipping in Europe :
Article scientifique ArODES
a comparative assessment

Stefan Gössling, Sébastien Fernandez, Carlos Martin-Rios, Susana Pasamar Reyes, Valérie Fointiat, Rami K. Isaac, Merete Lunde

Current issues in tourism,  2021, vol. 24, no. 6, pp. 811-823

Lien vers la publication

Résumé:

Tipping is a social norm in many countries and has important functions as a source of income, with significant social welfare effects. Tipping can also represent a form of lost tax revenue, as service workers and restaurants may not declare all cash tips. These interrelationships remain generally insufficiently understood. This paper presents the results of a comparative survey of resident tipping patterns in restaurants in Spain, France, Germany, Switzerland, Sweden, Norway, and the Netherlands. ANOVA and ANCOVA analyses confirm significant variation in tipping norms between countries, for instance with regard to the frequency of tipping and the proportion of tips in relation to bill size. The paper discusses these findings in the context of employment conditions and social welfare effects, comparing the European Union minimum wage model to gratuity-depending income approaches in the USA. Results have importance for the hospitality sector and policymakers concerned with social welfare.

Sustainability-oriented innovations in food waste management technology
Article scientifique ArODES

Carlos Martin-Rios, Anastasia Hofmann, Naomi Mackenzie

Sustainability,  2021, vol. 13, no. 1, article 210, pp. 1-12

Lien vers la publication

Résumé:

Food is essential to our survival, yet the Food and Agriculture Organization of the United Nations (FAO) estimates that about 820 million people were undernourished in 2018. In this context, food waste generation is a particularly salient issue. Wasting food means missing opportunities to feed the growing world population and consuming scarce resources, such as land, water and energy used in the production, processing, distribution and consumption of food. Firms in HORECA (hospitality, restaurant and catering) represent a considerable share of total food waste and, more importantly, are characterized by an overall low sense of awareness about the sustainability-oriented innovation opportunities and challenges of minimizing food waste. This article draws on an in-depth case study to explore the use of technological advancements in downstream value chain. This case study draws on a tech startup providing services for HORECA companies to address a new way for companies to solve the food waste challenge. Adopting technological innovations to quantify and minimize wastage via collaborations with third-party companies can be a strategic and cost-effective way to supplement a company’s open innovation activities.

2020

KITRO :
Article scientifique ArODES
technology solutions to reduce food waste in Asia-Pacific hospitality and restaurants

Carlos Martin-Rios, Laura Zizka, Peter Varga, Susana Pasamar

Asia Pacific Journal of Tourism Research,  2020, vol. 25, no. 10, pp. 1128-1135

Lien vers la publication

Résumé:

This teaching case addresses sustainable hospitality in Asia-Pacific, specifically practices to reduce food waste. Hospitality and foodservice firms often require a third party to manage the introduction of sustainable practices. KITRO is a Swiss start-up developing waste management systems. In this notional case, KITRO plans to enter the Asia-Pacific market to expand their business. The teaching case offers opportunities to address the growing importance of sustainability and the steps towards introducing sustainable practices in Asia. The KITRO case can be used in undergraduate and postgraduate courses in the subjects of sustainability, innovation, strategy, sustainable entrepreneurship or hospitality operations management.

2019

Innovation strategies and complementarity between innovation activities :
Article scientifique ArODES
the case of commercial archaeological firms

Carlos Martin-Rios, Eva Parga-Dans, Susana Pasamar

Service Business,  2019, vol. 13, no 4, pp. 695–713

Lien vers la publication

Résumé:

As a key part of their professionalization process, creative industries (CIs) including private or contract archaeological firms (AFs) increasingly rely on bundles of technological (product/service and process) and non-technological (organizational) innovation activities. Adopting a complementarity perspective, the study clarifies how technological and non-technological innovation initiatives are combined in an intertwined way. Drawing on a sample of 217 AFs, this study examines and uncovers synergies between innovation strategy and innovation practices and the further effects on innovation performance in AFs. Specifically, results show that successful AFs combine multidimensional service, process, and organizational innovations to generate higher innovation performance.

Value co-creation in sport entertainment between internal and external stakeholders
Article scientifique ArODES

Carlos Martin-Rios, Niclas Erhardt, Elisa K. Chan

International journal of contemporary hospitality management,  2019, vol. 31, no 11, pp. 4192-4210

Lien vers la publication

Résumé:

Co-creation as a collaborative process between organizations and customers generates unique value for both internal and external stakeholders for the company. Research generally examines and portrays customer-company co-creation as a balanced and harmonious relationship. However, a successful co-creation strategy involves understanding the shared interests of the parties and resolving tensions between internal and external stakeholders to avoid co-destruction. This study aims to draw on the intersection of organizational behavior and marketing literature and to examine shared interests and conflicting tensions involved in the co-creation in the context of sports entertainment. This context allows the researchers to unpack and present a more complex process of co-creation that fosters co-creativity and innovation.

Reviewing creativity and innovation research through the strategic HRM lens
Chapitre de livre ArODES

Saba S. Colakoglu, Niclas Erhardt, Stéphanie Pougnet, Carlos Martin-Rios

Dans Baur, John E., Buckley, M. Ronald, Halbesleben, Jonathon R.B., Wheeler, Anthony R., Research in personnel and human resources management  (Pp. 227-271). 2019,  [Bingley, England] : Emerald

Lien vers la publication

Résumé:

Creativity and innovation have been buzzwords of managerial discourse over the last few decades as they contribute to the long-term survival and competitiveness of firms. Given the non-linear, causally ambiguous, and intangible nature of all innovation-related phenomena, management scholars have been trying to uncover factors that contribute to creativity and innovation from multiple lenses ranging from organizational behavior at the micro-level to strategic management at the macro-level. Along with important and insightful developments in these research streams that evolved independently from one another, human resource management (HRM) research – especially from a strategic perspective – has only recently started to contribute to a better understanding of both creativity and innovation. The goal of this chapter is to review the contributions of strategic HRM research to an improved understanding of creativity at the individual-level and innovation at the firm-level. In organizing this review, the authors rely on the open innovation funnel as a metaphor to review research on both HRM practices and HRM systems that contribute to creativity and innovation. In the last section, the authors focus on more recent developments in HRM research that focus on ambidexterity – as a way for HRM to simultaneously facilitate exploration and exploitation. This chapter concludes with a discussion of future research directions.

“Think sustainable, act local” – a stakeholder-filter-model for translating SDGs into sustainability initiatives with local impact
Article scientifique ArODES

Steffen Raub, Carlos Martin-Rios

International journal of contemporary hospitality management,  2019, vol. 31 no. 6, pp. 2428-2447

Lien vers la publication

Résumé:

Purpose: The purpose of this paper is to develop and illustrate a comprehensive framework for how hospitality firms can overcome the broad vs. narrow dilemma in sustainable management. We develop a framework for how to break down the United Nations SDGs into actionable and context-specific subsets and select individual sustainability initiatives with maximum impact. Design/methodology/approach: Our framework is based on a comprehensive literature review of sustainable development, sustainable management in hospitality, and the issue-focused stakeholder perspective. Drawing on this research we develop a theoretical framework for the selection of impactful sustainability initiatives in the hospitality industry. In addition, the paper provides a broad range of concrete examples for how different stakeholders can act as barriers or catalysts for the implementation of sustainability initiatives. Findings: The major contribution of this paper is twofold. First, it recognizes that the solutions to the great sustainability challenges ahead involve active participation of the hospitality industry in establishing partnerships with stakeholders. Secondly, it offers an ambitious roadmap for hospitality firms to identify local issues specific to sustainable management actions committed to advancing the social, environmental and economic dimensions of sustainability. Practical implications: Our framework has considerable practical implications in that it is centered on helping hospitality firms select an appropriate set of SDGs for their local context and translate them into specific sustainability initiatives that address these goals. The “stakeholder-filter model” methodology is aligned with an approach that is already being used for the development of sustainability initiatives outside the scope of the hospitality industry. As a result, the framework should have substantial practical value for the hospitality industry.

A cross-country comparison of accommodation manager perspectives on online review manipulation
Article scientifique ArODES

Stefan Gössling, Harald Zeiss, C. Michael Hall, Carlos Martin-Rios, Yael Ram, Ivar-Petter Grøtte

Current issues in tourism,  2019, vol. 22, no. 14, pp. 1744-1763

Lien vers la publication

Résumé:

Accommodation businesses are increasingly dependent on a limited number of reservation platforms. A significant feature of these platforms is guest evaluations, which are transformed into ratings and rankings. As the positioning of the business in comparison to competitors determines customer demand, accommodation managers have considerable interest in maintaining or improving their online reputation. One response may be to engage in manipulation strategies. This paper presents the results of a survey including 270 hotel managers in five countries, Germany, Israel, Norway, Sweden and Switzerland. Managers confirm growing competition as a result of ratings and rankings, and they report that guests are increasingly aware of the importance of reviews. To avert negative online feedback impacts, managers intervene strategically. The paper discusses new market pressures, emergent consumer judgement culture and consumer citizenship, opportunities for legal redress and the emerging importance of reputation management strategies.

Hospitality innovation strategies :
Article scientifique ArODES
an analysis of success factors and challenges

Carlos Martin-Rios, Teofil Ciobanu

Tourism management,  2019, vol. 70, pp. 218-229

Lien vers la publication

Résumé:

Innovation in hospitality has attracted considerable interest, partly because its processes and activities are so diverse, and partly because its impact on performance is still a puzzle. This study proposes a comprehensive theoretical model that reviews combinations of technological and non-technological innovation and the interrelation between different innovation strategies that contribute to generating competitive advantages. Using data from 2010 and 2012 CIS, it empirically examines different innovation strategies, analyzes their role in organizational performance, and thoroughly researches sectoral variation in innovation strategies between hospitality and other service subsectors. Comparative analysis suggests that hospitality is the least innovative service activity. The findings also show that in hotels sales turnover is positively related only to complex innovation strategies that emphasize both technological and non-technological innovation. The study concludes that the level of innovation varies from sector to sector and that innovation strategies can have different effects on performance depending on the sector.

2018

Food waste management innovations in the foodservice industry
Article scientifique ArODES

Carlos Martin-Rios, Christine Demen-Meier, Stefan Gössling, Clémence Cornuz

Waste Management,  2018, vol. 79, pp. 196-206

Lien vers la publication

Résumé:

There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability. Reducing food waste is a key sustainability challenge for the food service industry. Despite the significance of this issue to the global foodservice industry, the link between innovation practices and food waste management has received limited attention in the academic literature. This paper uses innovation management and social constructionism to investigate interrelationships of food service provisions and innovations in waste management. It is based on the evaluation of food waste solutions and innovations that combine strategic dimensions of waste management with practice-driven initiatives, including incremental (processes and technologies) and radical innovations. The paper presents a range of waste management initiatives, showing that their implementation in the foodservice sector varies depending on management’s beliefs, knowledge, goals and actions. The concepts discussed here could help practitioners to become more aware of the factors that drive the adoption of food waste innovations.

Service innovation in times of economic crisis :
Article scientifique ArODES
the strategic adaptation activities of the top E.U. service firms

Carlos Martin-Rios, Susana Pasamar

R management,  2018, vol. 48, no. 2, pp. 195-209

Lien vers la publication

Résumé:

This article examines the long-term strategic adaptation activities top service firms use to respond to economic crisis. Based on a longitudinal dataset of 97 leading European service firms, it empirically conceptualizes three clusters or strategic types of organizational response to overcome long-term financial strain experienced during 2008–2011, it tests the survivability of their strategic orientation and it assesses their relationship with organiza-tional performance during the crisis (2008–2011) and in the post-crisis period (2014– 2016). Leading E.U. service firms that attempt to maximize adaptation by ‘Commitment-to-expansion’ (i.e., increase in R&D investment, strategic M&A and recruitment) ensure the long-term survivability of their strategic orientation and generate growth in their operating profits, sales and market capitalization in contrast to service firms that imple-ment cost-oriented actions (layoffs and cutting back on R&D investment). These results extend the limited knowledge available on strategic adaptation in top E.U. service firms and provide insight into the role that different responses play in fostering recovery from ongoing economic and financial crisis, which have thus far remained empirically under-researched.

Organizational control rationales in knowledge-intensive organizations :
Article scientifique ArODES
an integrative review of emerging trends

Carlos Martin-Rios

Journal of public affairs,  2018, vol. 18, no. 1

Lien vers la publication

Résumé:

This theoretical paper uses a complete review of organizational control configuration (OCC) literature to illustrate the innovation, complexity and dynamics of control in knowledge‐intensive organizations (KIOs). On the basis of interdisciplinary analysis of the extant literature on OCC, the paper offers a comprehensive look at the “control pathway” taken by the various KIOs. By means of this integrative review of existing theory and research, the paper argues for greater attention to KIOs' control rationales in OCC theory and research. In doing so, it offers a comprehensive conceptual framework for the study of control in KIOs and suggests a number of propositions for future research.

2017

Innovación en gestión de recursos humanos :
Article scientifique ArODES
la relevancia de las redes inter-organizativas de intercambio de conocimiento

Manuel Septiem, Carlos Martin-Rios

Journal of technology management innovation,  2017, vol. 12, no. 3, pp. 96-107

Lien vers la publication

Teaching HRM in contemporary hospitality management :
Article scientifique ArODES
a case study drawing on HR analytics and big data analysis

Carlos Martin-Rios, Stéphanie Pougnet, Ana Maria Nogareda

Journal of teaching in travel tourism,  2017, vol. 17, no. 1, pp. 34-54

Lien vers la publication

Résumé:

In this article, we discuss how hospitality students can leverage new technology and new HRM metrics from a combination of a traditional format case study and innovative data spreadsheets. We offer a teaching case study that combines the strategic dimensions of HRM with practice-driven data analysis anchored in HR analytics and HR big data mining. We argue that this combination helps identify, develop, and promote appropriate managerial skills among students.

2016

Organizational responses to uncertainty in the airline industry :
Article scientifique ArODES
changes in patterns of communication networks

Saul Rubinstein, Carlos Martin-Rios, Niclas Erhardt, Jody Hoffer Gittell, Varghese P. George

Journal of air transport management,  October 2016, vol. 57, pp. 217-227

Lien vers la publication

Résumé:

Changing environmental conditions introduce uncertainty into organizational operations, and airlines respond in various ways. Scholars traditionally explore responses to environmental uncertainty by drawing upon theories of communication networks, coordination, organizational resilience, and high reliability organizing. Yet, the research has competing communication predictions, which makes planning and designing organizational responses challenging, as the level and type of uncertainty changes over time. Research also does not address variations in responses across different groups of employees. Using longitudinal network data from the United Airlines operations tower in Newark Airport (USA), this research examines communication for the purpose of relational coordination in a dynamically adaptive organizational network. Results reveal different patterns of organizational communication as different employee groups (frontline, cross-functional boundary spanners, and managers) face varying conditions of uncertainty. This paper concludes with theoretical contributions and practical recommendations for managing complex communication networks to respond to dynamic conditions of uncertainty in the airline operations settings.

Am I doing the right thing? :
Article scientifique ArODES
Unpacking workplace rituals as mechanisms for strong organizational culture

Niclas Erhardt, Carlos Martin-Rios, Charles Heckscher

International journal of hospitality management,  October 2016, vol. 59, pp. 31-41

Lien vers la publication

Résumé:

Workplace rituals are powerful learning mechanisms for core values that underpin organizational culture in restaurants. Yet, more research is needed to identify different types and how these rituals operate to reinforce core values in different organizational cultures. Drawing on ritual theory, organizational culture and hospitality research, we use 52 semi-structured interviews and 20 observations to study four restaurants representing clan, ad hoc, market, and hierarchy cultures. We identify and unpack eight employee-focused emotional, behavioral, and cognitive workplace rituals linked with owners’ core values such as comradery, creativity, competition and efficiency. Finally, we discuss practical implications of workplace rituals as they relate to business identity, selection, retention and day-to-day management of employees to further strengthen said culture.

Small business activity and knowledge exchange in informal interfirm networks
Article scientifique ArODES

Carlos Martin-Rios, Niclas Erhardt

International small business journal,  2017, vol. 35, no. 3, pp. 285-305

Lien vers la publication

Résumé:

This article explores knowledge search strategies of technology-based small firms (TBSFs) and the role that informal and proximate relationships play in the development of knowledge networks, through which knowledge exchange occurs. Drawing on interfirm relationship and social network theory, we contend that TBSFs participate in informal networks to exchange technology, market and managerial knowledge, to the extent that these knowledge configurations facilitate acquisition of external knowledge critical for their learning processes by TBSFs. Results indicate that a firm’s engagement in the exchange of various sources of knowledge is directly related to its economic activity and strategic knowledge priorities, which shape the structural dimensions of interfirm informal networks. While informal networks remain informal, certain TBSFs formalize their participation as they obtain and combine knowledge resources that are important for their activity. In examining how different interests and roles impact participation in informal interfirm networks, this study contributes to the literature on small firms and collaborative relationships.

Sensemaking of organizational innovation and change in public research organizations
Article scientifique ArODES

Carlos Martin-Rios

International Journal of Organizational Analysis,  2016, vol. 24, no 3, pp. 516-531

Lien vers la publication

Résumé:

Purpose – The purpose of this paper is to examine through a sensemaking lens the transforming nature of scientists’ work role in public research organizations (PROs), resulting from organizational innovations in the form of collaborative culture. Design/methodology/approach – Based on a symbolic-functionalist theory of work role transition, the paper uses interview data from a case study to explore scientists’ sensemaking of work role change. Findings – Work role transition and identity processes among scientists in traditional PROs reveal tensions regarding organizational restructuring to the extent that organizational innovations are changing scientific work conflict with organizational norms, procedures and reward structures in hierarchical, bureaucratic PROs. Research limitations/implications – As the paper is based on only one case study, further research should be carried out on the difficulties involved in transforming the nature of the scientific work role and the way scientists recognize, contradict and make sense of changes. Originality/value – The novelty of this paper is in th eun-discussed role of organizational innovations in enabling new work roles for scientists in public research centers and how scientists make sense of and react to these innovations. Therefore, this paper could be beneficial for PROs facing pressure to restructure.

Innovación organizativa en organismos de investigación
Article scientifique ArODES

Carlos Martin-Rios, Susana Pasamar, Cesar Gonzalez-Perez

Dirección y organización,  Julio 2016, no. 59, pp. 4-17

Lien vers la publication

Résumé:

Public research organizations (hereinafter, PROs) are a type of knowledge organization with a strong emphasis on contributions by scientists. Although the value of PROs has seldom been questioned, their characteristics and functioning as well as the appropriate amount of funds to be supplied have received considerable attention in the media and from the scientific community. As in the case of other public services, PROs are subject to increasingly severe scrutiny and pressure for accountability forcing them to shift away from their traditional, bureaucratic type of organization. However, there are also limits to the restructuring of PROs guided by private sector models. Radical administrative change is not likely to occur within the boundaries of a formal scientific organization with its restricting rigidities and bureaucracies. Hence, organizational renewal of science organizations is a complex phenomenon of growing relevance. Recent developments in the study of organizational renewal have revealed the potential of organizational innovations for the design and improvement of internal processes and values. This longitudinal study of the evolution of a research center that is part of Spanish CSIC provides insight into the design and implementation of organizational innovations to drive strategic organizational shift from bureaucracy to collaborative and postbureaucracy, in an attempt to overcome external demands and promote higher organizational and financial diversification. The paper shows that innovations in work design and values may facilitate organizational change in, otherwise, highly rigid work settings. Innovation studies have traditionally been linked with technological change, usually related to manufacturing activities, and until recently, organizational innovation has received little systematic attention. This study offers insight into how certain management practices borrowed from private firms can be adopted in public research organizations, setting the base for developing a collaborative organization in science. We conclude that as contribution grows more complex, as it depends on collective endeavor to engage in more interdisciplinary undertakings, the search for alternative models of organization becomes critical for public services of this kind.

Exploring affordances of email for team learning over time
Article scientifique ArODES

Carlos Martin-Rios, Niclas Erhardt, Jennifer Gibbs, John Sherblom

Small group research,  June 2016, vol. 47(3), pp. 243-278

Lien vers la publication

Résumé:

Scant research has examined the role of information and communication technologies (ICTs) for team learning across time. Drawing on theories of team learning, group development, and technological affordances, we provide a multi-method case analysis of emails and interviews that explores how and when team learning occurs. We analyze 468 emails and 20 interviews collected from a team in a large Swedish insurance company over the course of a 44-week project, from start to completion. The analysis reveals that the affordances of email (asynchronicity, editability, persistence, and replicability) and perceptions of time (time for face-to-face interaction [FtF] and time management) drive three nonlinear cycles of knowledge sharing, co-construction, and constructive conflict across the 44-week life span of the project. The findings challenge existing framings of team learning grounded in FtF contexts and highlight the increasing importance of team learning through ICTs

knowledge management systems in sports :
Article scientifique ArODES
the role of organisational structure, tacit and explicit knowledge

Carlos Martin-Rios, Niclas Erhardt

Journal of information and knowledge management,  April 2016, vol. 15, no. 2, pp. 1-21

Lien vers la publication

Résumé:

This paper aims to identify two di®erent knowledge management (KM) systems and their underlying capabilities by accounting for two contextual factors: organisational structures and type of knowledge. Speci¯cally, it seeks to explore how two di®erent organisational structures (mechanistic and organic) shape the way explicit and tacit knowledge is shared, created, and learned. The paper uses a casebased approach of two sports teams as archetypal contexts to inform management research. Findings suggest that a mechanistic structure (American football) emphasises explicit knowledge for sharing of speci¯c directives, centralised, incremental knowledge creation, and organisational learning through memorisation and repetitious actions. In an organic structure (ice hockey), sharing of tacit knowledge, decentralised novel knowledge creation, and organisational learning through empowered experiential learning episodes are emphasised. Findings illustrate the importance of accounting for organisational structures and knowledge needed for di®erent KM systems geared towards e±ciency and routine work, and °exibility and non-routine work.

Innovative management control systems in knowledge work :
Article scientifique ArODES
a middle manager perspective

Carlos Martin-Rios

Journal of management control,  May 2016, vol. 27, no. 2-3, pp. 181-204

Lien vers la publication

Résumé:

Integrating theorizing in sensemaking and conceptual or contextualized metaphor theory, this study investigates how middle managers in knowledge work settings support or contest the implementation of changes in management control systems (MCS) by examining how they make sense of the new control roles allocated to them. It draws on case study evidence from an organizational unit of a US multinational technology company. Results from qualitative analysis show that managers employed contextualized metaphors as collective symbols to make sense of and deal with differing views of changes in MCS and the impact on their roles, responsibilities and identity at work. Specifically, the results indicate that individuals’ acceptance of innovative control practices varied and that by remaining unaware of managers’ dilemmas, the organization ran the risk of failing to properly implement the changes, even though the system had been deemed appropriate for knowledge work. Because of their fundamental role in the success of implementing MCS-related changes in knowledge work settings, realizing how middle manager develop an understanding and react to changes in MCS is a critical endeavor for both researchers and practitioners alike.

The early bird gets the worm, but the second mouse gets the cheese :
Article scientifique ArODES
non-technological innovation in creative industries

Carlos Martin-Rios, Eva Parga-Dans

Creativity and innovation management,  March 2016, vol. 25, no.1 , pp. 6-17

Lien vers la publication

Résumé:

In the context of economic turmoil, firms in the creative industries (CIs) must make fast decisions as to when to break through with innovations. This paper discusses nontechnological, organizational innovation of early-adopters, first movers and early followers in order to overcome persistent economic decline, and the implication of different strategies for innovation success. The strategic principle of the pioneer’s advantage rests on pre-emption – the premise that ‘the early bird gets the worm’ and this often applies to business model innovation (BMI). ‘But the second mouse gets the cheese’ points at early followers who may have a more systematic, strategic approach towards innovation. Greater understanding of the advantages of each strategic approach and their significance for innovation performance is critical for CIs where unpredictability and the accelerating pace of change pervade the decisions concerning innovation. Drawing on five exemplary cases of archaeological firms in Spain, this paper explores different innovation process dynamics. The study develops a contingency model where pioneers who challenge their current business model, may be outperformed by early followers who incorporate complementary management innovation (MI) initiatives into the BMI.

Service response to economic decline :
Article scientifique ArODES
innovation actions for achieving strategic renewal

Carlos Martin-Rios, Eva Parga-Dans

Journal of Business Research,  2016, vol. 69, no 8, pp. 2890-2900

Lien vers la publication

Résumé:

Thispaper develops process theory on how service firms deal with persistent economic decline and the practices they adopt to overcome it. It examines how a knowledge-based service activity— commercial archeology— attempts to overcome environmental constraints of increasing complexity and economic downturn, as it unfolded over an 8-year period.This longitudinal,multimethod field study illustrates how confronting an external crisis may actually lead surviving firms to attempt innovation actions, a critical factor in achieving organizational renewal. Findings suggest that therenewal ability of highly dynamic services hingeson which innovation activities firms select and adopt, whether they implement them effectively, and the consequences of such implementations. This article contributes to the development of theory about the role of organizational innovation in service adaptation by offering insight into the link between strategic renewal and innovation activities.

2015

Innovation in organisational control systems: toward greater accountability
Article scientifique ArODES

Carlos Martin-Rios

International journal of business performance management,  December 2015, vol. 16, no. 4, pp. 373-388

Lien vers la publication

Résumé:

Organisational control systems are a central phenomenon, yet despite their significance, top-down command-and-control approaches often dominate research. This surmise creates no problem in hierarchical organisations where everyone knows their work duties and what is expected of them. However, it becomes troublesome in knowledge work, where the sets of tasks carried out by any two members of the organisation differ significantly. The article offers conceptual insights elucidating control systems based on the notion of accountability; which help to raise awareness and mobilise efforts beyond the boundaries of long-established hierarchical control. Implications for the theory and practice of organisational control are discussed.

2023

Visualizing food waste through the lenses of foodservice professionals
Conférence ArODES

Carlos Martin-Rios

Proceedings of the 3rd RETASTE international conference

Lien vers la conférence

Résumé:

Food waste has become a global issue and a major challenge aggravated by its role in climate change, land, water and biodiversity scarcity, groundwater pollution, and global deforestation. Tackling food waste prevention and recovery is a priority area. Yet, the meaning of food waste is subject to interpretation and is not a universally accepted phenomenon. This is evident across the steps in the food value chain, particularly the downstream levels, where a myriad of businesses operates across a broad spectrum of economic, political, socio-cultural, and technological dimensions. This complex system entails recognition of the professionals ́ views on what constitutes food waste and the factors that may affect their awareness, sensemaking and reflection. The purpose of this paper is to contribute to the ongoing debate on the discursive construction of food waste as a wicked problem by exploring the broad perspective of ́wastage ́ from the perspective of professionals in institutional and commercial foodservice and retail food stores. This study applies participatory and visual research methods to achieve a more socially embedded sustainability research that strives to solution options to the complex challenge of food waste minimization and management.

Unveiling the negative perceptions of food waste among professionals
Conférence ArODES

Carlos Martin-Rios, Julneth Rogenhofer, Elisa K. Chan, Maria-Eugenia Ruiz-Molina, H. G. Parsa, Susana Pasamar, Niclas Erhard

Proceedings of the 3rd RETASTE international conference

Lien vers la conférence

Résumé:

Food waste represents a global challenge. How professionals in food-related activities make sense of the dimensions of this challenge and act upon it has received increased attention. Yet, most studies are limited in their scope and impact, and the lack of sizable samples severely hinders their representativeness and application. This study aims to fill the black box of the relationship between pro-environmental behavior (PEB) and the negative attitude towards food waste (NAFW) by addressing the moderating role of food waste awareness. Primary data from young professionals in Asia, Europe, and North America reveals the cross-cultural sensitivity of individual behaviors towards the food waste challenge. Findings also suggest that awareness of the magnitude of the challenge plays a key role in the development of attitudes with regard to food waste. It also sheds light on the limited role of educational background on NAFW. These results open new perspectives in food waste research that could potentially yield fruitful avenues for future research.

Assessing true cost of wine and its impact on customers willingness-to-pay
Conférence

Christinet Bastien, Masset Philippe, Martin-Rios Carlos, Mondoux Alexandre, Fenal Roxane, Sandoval Alvarado Martha, Soussan Antonin

2ème conférence de l'association européenne des économistes du vin (EuAWE), 28.05.2023 - 31.05.2023, Chania (Grèce)

Lien vers la conférence

2022

The food waste paradox :
Conférence ArODES
a managerial awareness - engagement dilemma

Carlos Martin-Rios

Proceedings of the JMS Society for the Advancement of Management Studies (SAMS) Conference, 2022

Lien vers la conférence

Résumé:

Despite its recent prominence, the paradoxical factors that can foster or hinder sustainability management initiatives to tackle grand challenges have remained understudied, especially from a system perspective on latent tensions and wicked problems. The purpose of this paper is to contribute to the ongoing debate on the nested tensions in service organizations by exploring the drivers of the gap between awareness and engagement in a study of emerging paradoxes around food waste in restaurants. Nested paradoxes can emerge when the discourse of sustainability action is inconsistent with the actual output—the implementation of food waste management initiatives. Engaging with paradoxical tensions from a systems perspective, the paper discusses how the dominant processes of awareness shape the level of engagement in addressing sustainability management solutions to societal grand challenges. Findings draw on a four-year mixed methods approach with onsite visits, semi-structured interviews, and primary survey data from Primary professionals and uncover the complex, multilevel problematic managers confront when implementing workplace practices to minimize the level of food waste production. Our article contributes to the management literature on paradox by providing a better understanding of the competing approaches and demands of handling the system inherent tensions and socially constructed problems underlying the implementation of sustainability practices. Practical implications as well as potential venues for future research on tackling grand challenges such the “food waste paradox” are offered.

2021

Navigating sustainable packaging solutions for food waste minimization in downstream activities
Conférence ArODES

Carlos Martin-Rios

Proceedings of the 1st Circul-a-bility Conference 2021

Lien vers la conférence

Résumé:

What forces facilitate or hinder the adoption of packaging solutions among professionals in commercial foodservice? What are the effects of sustainable packaging on food waste minimization? Around 100 million tons of food is wasted annually in the EU, or 173kg per capita per year, which means that approximately 32 per cent of all food purchased per year is not eaten. Food waste management has links to other global challenges including climate change, health, poverty, as well as sustainable production and consumption. It is estimated that almost 60% of the total climate impact of food waste is caused at the end of the food chain by households and commercial food services. Food waste prevention is a complex, multilevel phenomenon and an integral part of the food value chain covering the whole cycle–from production and consumption to waste management and the market for packaging and secondary raw materials. Ensuring food quality and safety and waste prevention is one of the integral functions of packaging. This paper explores the under researched topic of food waste prevention and minimization in commercial foodservices using a multi-method research design combining quantitative survey data analysis, qualitative interview data, and case studies. The paper will deliver an objective assessment of sustainable packaging options, looking for areas of improvement and best practices.

2019

Individual reputation as normative control among
Conférence ArODES

Carlos Martin-Rios

Proceedings of the 79th Annual Meeting of the Academy of the Management (AOM 2019)

Lien vers la conférence

Résumé:

Reputation is a prominent control mechanism in contemporary theories of management. Suprisingly, there has been little empirical effort devoted to understanding the way organizations approach individual reputation as a source of normative control. This study seeks to develop new theory of individual reputation as a form of social evaluation (George et al., 2016) with organization-level consequences. It draws on organizational control theory to reflect the complex issues of reputation and evaluation in the knowledge intensive business environment in general, high-order professional services in particular. The foundation for this focus on expert services is the body of evidence that suggests that as work becomes more complex and knowledge-oriented it requires greater reliance on individuals to get work done and signs of individual competence become increasingly crucial. Given the lack of previous empirical research on the subject, the study offers an innovative methodological framework to investigate whether organizations bring individual reputation to light in order to manage it, and the consequences derived from using reputational control as a source of normative control. Results from qualitative analysis show that recognition is not universally accepted in professional fields. There are organizations where individual reputation is entrenched with normative control practices resulting on prestige-driven enthusiasm and liveliness, others where corporate and individual reputation are intertwined, albeit informally handled, and a third group of organizations where the lack of incentives to promote individual signs of credibility and prestige yields to ennui—a general feeling of boredom and dissatisfaction.

Effects of eco-innovation orientation and innovation types on performance
Conférence ArODES

Carlos Martin-Rios, Susana Pasamar

Proceedings of the XXX ISPIM Innovation Conference

Lien vers la conférence

Résumé:

Sustainable tourism has become a central concept as the global tourism industry has become one of the world’s largest industries. Sustainable innovation in services and specifically in hospitality has attracted considerable interest in recent years, partly because its strong ties to social and environmental concerns, and partly because its impact on innovation performance is still a puzzle. By means of a model where both innovation practices and eco-innovations are tested in relationship with each other, this study proposes a comprehensive analysis of eco-innovation orientations and their effects on innovation output and performance. Drawing on primary data collected from a global set of hotels, this paper concludes that organizational constraints, customer characteristics and firm-level economic challenges increase or limit the ability of hotels to achieve a sustainable orientation in their innovation strategies.

Keg wine as a sustainability-oriented innovation
Conférence ArODES

Stéphanie Pougnet, Carlos Martin-Rios

Proceedings of the XXX ISPIM innovation Conference

Lien vers la conférence

Résumé:

Keg wine is a recent innovation launched in the otherwise conservative wine industry. It helps reduce the production of waste while upholding product quality and reinforcing resource management efficiencies. Proponents argue that keg technology allows for cost-effective and sustainable distribution and consumption of wine. Interestingly though, such benefits have not been subject to academic investigation. Drawing on the sustainability-oriented service innovation (SOSI) framework (Calabrese, Forte & Ghiron 2018), this paper uses keg wine as a case study of the forces that drive or hinder the acceptance of keg wine as a sustainable-oriented innovations. Analysis of 104 questionnaires to owners and general managers of Swiss food and beverage establishments provides initial insight into the perceptions, experiences, and reasons related to the adoption of keg wine and its related benefits. Specifically, results show that the likelihood of acceptance of keg wine technology increases when potential long-term sustainable benefits are paired with shorter-term financial results.

Servitization and sustainability in dynamic business contexts :
Conférence ArODES
the case of craft breweries

Carlos Martin-Rios, Niclas Erhardt

Proceedings of the XXX ISPIM Innovation Conference

Lien vers la conférence

Assessment of the state of waste management in the food service industry
Conférence ArODES

Carlos Martin-Rios, Susana Pasamar

Proceedings of the Conference on Food Waste Prevention and Management

Lien vers la conférence

2018

Forecasting foodservice' innovations in waste management
Conférence ArODES

Carlos Martin-Rios, Christine Demen-Meier, Susana Pasamar

Proceedings of the GRONEN Research Conference 2018

Lien vers la conférence

Résumé:

Tourism and hospitality businesses influence the sustainability of their natural environment by producing significant amounts of food waste. However, research on applying sustainable innovation with process of food waste production to construct green management indicators for foodservice is lacking. This study thus establishes an agenda of food waste innovations that restaurants can implement. This study combines innovation and foodservice management to develop green foodservice standards, and primarily adopts the Delphi Technique to develop eco-innovations of restaurant management. A total of 15 experts from government, industry, and academia were invited to participate. The results show that innovations in food waste management comprise three facets (operational, ecological and bio-technological), and fifteen sub-facets, and 41 indicators. In addition to its practical implications, an important contribution of this study is its application of management innovation practices to establish waste management standards for restaurants.

Service innovation strategies :
Conférence ArODES
an analysis of success factors and challenges

Carlos Martin-Rios, Niclas Erhardt, Teofil Ciobanu

Proceedings of the 2018 ISPIM Innovation Conference

Lien vers la conférence

Résumé:

Innovation in service has attracted considerable interest in recent years, partly because its processes and activities are so diverse, and partly because its impact on performance is still a puzzle. This study proposes a comprehensive theoretical model, which reviews combinations of technological and non-technological innovation practices and the interrelation between different innovation strategies for the generation of sustainable competitive advantages. Using data from the 2010 and 2012 European Community Innovation Survey, it empirically examines different innovation strategies, analyzes their role in organizational performance, and thoroughly researches sectoral variation in innovation strategies between the rest of services. Comparative analysis suggests that knowledge-intensive services are the most innovative activities. Yet, complex innovation strategies are positively related to turnover irrespective of the service activity. The study concludes that there are sectoral differences in general innovation level and effects of innovation strategies on performance.

Values of innovation and growth in the craft beer industry
Conférence ArODES

Niclas Erhardt, Carlos Martin-Rios, Jason Bolton

Proceeding of the 2018 ISPIM Innovation Conference

Lien vers la conférence

Résumé:

The craft beer brewing industry is a fast-growing industry with an emphasis on social values. As breweries continue to grow, owners face decision of scale and growth, which may undermine a value-driven industry with close ties to local community. Drawing on value-based research and stakeholder theory, we examine how craft breweries attempt to resolve tensions derived from pursuing economic and social values simultaneously. Findings from five craft breweries, operating in Northern New England, suggest a complex dialectical tug-of war involving experimentation and growth, local authenticity and geographical expansion, and independent and business-partnering. We further unpacked these dialectical tensions that operated at local and non-local levels.

2017

Co-creating experience in sport entertainment :
Conférence ArODES
unpacking shared and conflicting interests

Niclas Erhardt, Carlos Martin-Rios, Ebru Ulusoy

Proceedings of the XXVIII ISPIM Innovation Conference

Lien vers la conférence

Résumé:

Co-creation as a joint collaborative process between organizations and customers offers new models and sources of creativity and innovation for businesses to differentiate their value from the value their competitors offer. However, a successful co-creation strategy involves understanding the shared interests of the parties and resolving tensions between internal and external stakeholders. Yet, this aspect of the strategy remains largely understudied. In this study, we take an interdisciplinary approach, borrowing from organizational behavior and marketing fields, and examine shared and conflicting tensions involved in co-creation in the context of sports entertainment. Based on data collected through semi-structured interviews from athletic administration and fans at a Division I University in the USA, our findings suggest a tug of war that is played out through contrasting managerial strategies based on involvement and control.

2016

Strategic renewal :
Conférence ArODES
understanding non-technological innovation in service firms

Carlos Martin-Rios

Proceedings of the European Academy of Management (EURAM) 2016

Lien vers la conférence

Résumé:

his paper examines the strategic renewal activities top service firms use to respond to environmental scarcity. Based on a longitudinal dataset of 97 leading European service firms, it empirically conceptualize s three clusters or strategic types of organizational response to overcome long - term financial strain . L eading E . U . service firms that attempt to maximize recovery by strategic expansion (i.e., increase in R&D investment, strategic M&A and recruitment ) generate growth in the ir operating profits and net sales in contrast to service firms that implement defensive retrenchment actions (layoffs and cutting back on R&D investment) . Th ese results contribute to the understanding of the po tentially posit ive and negative issues related to the actions service firms use to overcome environmental decline and the role that different responses play in fostering recovery from ongoing economic an d financial crisis, which have thus far remained empirically under - researched.

Approaches to food waste management :
Conférence ArODES
sharing economy and traditional hospitality firms

Carlos Martin-Rios, Christine Demen Meier, Clémence Cornuz

Proceedings of the workshop on strategic renewal, adaptation and innovation: toward a research agenda

Lien vers la conférence

Waste management innovation in the food service industry
Conférence ArODES

Carlos Martin-Rios, Christine Demen Meier, Clémence Cornuz

Proceedings of the AIRC5 - Global Disruption, Organisational Innovation Conference 2016

Lien vers la conférence

Résumé:

There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability: Food production is linked to land conversion and biodiversity loss, energy consumption and greenhouse gas emissions, water and pesticide use. To reduce food waste is consequently a key sustainability challenge for the foodservices industry. This article studies how foodservices can profit from innovations in waste management. It is based on the evaluation of best practices that combine strategic dimensions of waste management with practice-driven initiatives, including incremental (operational and technological) and radical innovations. The paper concludes that there exist a wide range of waste management initiatives, and that embracing these has positive economic and environmental outcomes for the foodservice sector.

Service innovation in times of economic crisis :
Conférence ArODES
the strategic renewal activites of the top EU service firms

Carlos Martin-Rios, Susana Pasamar

Proceedings of the workshop on Strategic Renewal, Adaptation and Innovation : Toward a Research Agenda

Lien vers la conférence

Résumé:

This paper examines the strategic renewal activities top service firms use to respond to environmental scarcity. Based on a longitudinal dataset of 97 leading European service firms, it empirically conceptualizes three clusters or strategic types of organizational response to overcome long-term financial strain. Leading E.U. service firms that attempt to maximize recovery by strategic expansion (i.e., increase in R&D investment, strategic M&A and recruitment)generate growth in their operating profits and net sales in contrast to service firms that implement defensive retrenchment actions (layoffs and cutting back on R&D investment. These results contribute to the understanding of the potentially positive and negative issues related to the actions service firms use to overcome environmental decline and the role that different responses play in fostering recovery from ongoing economic and financial crisis, which have thus far remained empirically under-researched.

2015

Learning through rituals in restaurants :
Conférence ArODES
exploring the link between rituals, values, and organizational culture

Carlos Martin-Rios, Niclas Erhardt

Proceedings of the Southern Management Association Meeting (SMA) 2016

Lien vers la conférence

Résumé:

Workplace rituals are symbolic of core values representi ng an organization’s culture. Organizational research has examin ed the role of rituals to unde rstand organizational life, yet limited research has shed light on how different cu ltures deploy different rituals to transmit core values. By using interviews and observational data , this study unpacks rituals in four restaurants representing clan, ad hoc, market and hierarchy cultures. We find that the importance of different rituals varies contingent upon the nature of the culture for learning and re inforcing core values. Specifically, in a clan culture , emotional rituals are emphasi zed to foster belonging and comradery; in an ad hoc culture, cognitive ritual s are emphasized to drive empowered creativity; in market and hierarchy cultures, behavioral rituals are used for routinized and automatic behaviors for performance and effi ciency respectively. Theoretical contributions, future research directions, and limitations are addressed.

Organizational culture in restaurants :
Conférence ArODES
unpacking rituals for learning core values

Carlos Martin-Rios, Niclas Erhardt

Proceedings of the European Academy of Management Annual Meeting 2015

Lien vers la conférence

Résumé:

Workplace rituals are symbolic of core values representi ng an organization’s culture. Organizational research has examin ed the role of rituals to unde rstand organizational life, yet limited research has shed light on how different cu ltures deploy different rituals to transmit core values. By using interviews and observational data , this study unpacks rituals in four restaurants representing clan, ad hoc, market and hierarchy cultures. We find that the importance of different rituals varies contingent upon the nature of the culture for learning and re inforcing core values. Specifically, in a clan culture , emotional rituals are emphasi zed to foster belonging and comradery; in an ad hoc culture, cognitive ritual s are emphasized to drive empowered creativity; in market and hierarchy cultures, behavioral rituals are used for routinized and automatic behaviors for performance and effi ciency respectively. Theoretical contributions, future research directions, and limitatio ns are addressed.

Human resource management :
Conférence ArODES
the key to management innovation in manufacturing firms

Carlos Martin-Rios

Proceedings of the 30th Workshop on Strategic Human Resource Management 2015

Lien vers la conférence

Résumé:

There is mounting interest on all aspects related to management innovation, as evidence shows firms relying on this source of innovation are better set to cope with market competition. HRM function is deemed to play a fundamental role in securing innovative organizational activities. Yet, much research is needed to disentangle the relationship between the HRM function and this source of innovation. We contend that manufacturing firms differ in innovation intensity and HRM role in pursuing innovation activities. Drawing on original survey data from three disparate manufacturing industries, chemical, renewable energy and biotechnology, this work analyzes the relationship between HRM practices and management innovation activities, and the effect that these interplay has on the firm’s innovation. Finally, the paper presents the conclusions obtained, the limitations of the study and future lines of research.

Dimensions of employer branding :
Conférence ArODES
talent attraction through entry-level HR pratices

Carlos Martin-Rios, Stéphanie Pougnet

Proceedings of the 30th Workshop on Strategic Human Resource Management 2015

Lien vers la conférence

Résumé:

Attracting talent is a critical way for firms to remain competitive. One of the key mechanisms is the way firms attract professionals by actively leveraging employer branding. Although scholars have suggested that a purposively designed and well publicized system of human resource (HR) best practices can impact positively on a firm’s employer branding and, as a result of it, its ability to attract applicants, little empirical research has investigated this relationship. This paper analyzes HR practices in 94 organizations for attraction of talent by means of investing on their employer branding. Results show that an attractive employer branding is positively related to the deployment of a system of best HR practices specifically designed to attract newcomers and the visibility of such system of best practices.

Réalisations

Médias et communication
Nous contacter
Suivez la HES-SO
linkedin instagram facebook twitter youtube rss
univ-unita.eu www.eua.be swissuniversities.ch
Mentions légales
© 2021 - HES-SO.

HES-SO Rectorat