Ricci Solitons on Lorentzian Manifolds with Large Isometry Groups

We show that Lorentzian manifolds whose isometry group is of dimension at least $\frac{1}{2}n(n-1)+1$ are expanding, steady and shrinking Ricci solitons and steady gradient Ricci solitons. This provides examples of complete locally conformally flat and symmetric Lorentzian Ricci solitons which are not rigid

Food Experience Design to Prevent Unintended Consequences and Improve Well-being

This article introduces a novel and comprehensive conceptual framework for designing innovative food experiences that enhance food well-being. We call this framework the novel food experience design. It supports managers in cocreating customer-centric food experiences to limit unintended detrimental consequences and enhance individual and societal food well-being. The novel food experience design (1) employs a systemic (vs. endemic) approach to the innovation process and (2) promotes prioritizing ethical decision-making alongside economic decision-making. Building on insights derived from ecosystem theory and the ethical principles literature, we develop four fundamental propositions to innovate food experiences: do no harm, do good, ensure autonomy, and ensure fairness. Our framework promotes higher levels of individual and societal food well-being than restricted food design innovations, preventing unintended consequences. Finally, we illuminate the implications for service research and practice. \textcopyright The Author(s) 2021

Consumer ethnicity three decades after: a TCR agenda

Research into consumer ethnicity is a vital discipline that has substantially evolved in the past three decades. This conceptual article critically reviews its immense literature and examines the extent to which it has provided extensive contributions not only for the understanding of ethnicity in the marketplace but also for personal/collective well-being. We identify two gaps accounting for scant transformative contributions. First, today social transformations and conceptual sophistications require a revised vocabulary to provide adequate interpretive lenses. Second, extant work has mostly addressed the subjective level of ethnic identity projects but left untended the meso/macro forces affecting ethnicity (de)construction and personal/collective well-being. Our contribution stems from filling both gaps and providing a theory of ethnicity (de)construction that includes migrants as well as non-migrants

Luxury Service Brand Extensions and Their Spillover Effects on Customers' Evaluations of Luxury Gastronomy Foodservice: The Case of Michelin-starred Restaurants

Drawing on a consumer perspective, this article identifies the types of brand extension strategies in the luxury hospitality and foodservice field and their spillover effects on consumers' evaluations of the image of the parent brand of the luxury restaurant. Using a multi-method approach combining focus groups and in-depth interviews, we conducted an exploratory qualitative research study utilizing 35 participants to examine their perceptions of Michelin-starred restaurants' extension strategies and how they can affect customers' attitudes towards the images of Michelin-starred chefs and the luxury gastronomic sector overall. The study found that not only brand extension types count when examining the spillover effects \textendash positive, negative and mixed \textendash on customers' evaluation of the parent brand image. Two other elements should be considered: a brand's strategic focus (i.e. personal, social or functional) and customers' acquaintance and levels of knowledge of the consumption field in which the parent brand operates. Our results contribute to the literature on brand extensions and spillover effects that mainly focus on products. Thus, the findings provide valuable insights into service brand extension factors that influence customers' perceptions and attitudes towards luxury service brands and thus contribute to scholars' calls for more studies on brand extensions and their effects in the service field \textendash ones combining hospitality, luxury and the foodservice industry. © 2022 Intellect Ltd Article. English language. https://doi.org/10.1386/hosp\₀0057\₁ Received 29 November 2021;Accepted 4 July 202

The Employee Experience (EMX) Framework for Well-Being: An~Agenda for the Future

Purpose: This conceptual review paper aims to extend the human resource (HR) management literature by introducing a holistic employee experience (EMX) framework to conceptualize the relationship between EMX entities and employee well-being. Thus, the EMX framework stimulates future research in HR and organizational studies by incorporating a transformative impact of experiences designed by organizations on the overall well-being of their employees. Design/methodology/approach: The paper draws on the customer experience literature in the marketing literature and reviews the existing conceptualizations of the EMX construct in HR management studies, along with other disciplines through an extensive and in-depth analysis of the academic and business literature that examines EMX. Findings: The EMX framework provides a comprehensive outlook on the relationship between EMX and well-being, where the latter is considered both a driving force and an outcome of the overall EMX. EMX is a multilevel model offering a big-picture view of how the three entities \textendash personal, social and cultural \textendash of the organization referring to different levels of the EMX can affect employees' well-being in terms of their functional, emotional, hedonic and eudaimonic needs. Research limitations/implications: The EMX framework utilizes a richer definition of the EMX and highlights the need for research that bridges other disciplines and paradigms outside of and within HR management. This research develops the understanding of each component of the EMX framework with the ultimate goal of moving the field towards the EMX approach. This research identifies some unanswered questions related to a new management tool that enhances employee well-being, improves the delivered customer experience and contributes in making the current body of knowledge on the EMX more organized. The analysis of the different issues addressed by the literature suggests avenues for future research. Originality/value: The paper contributes to the HR literature and the emerging research on the EMX by presenting a comprehensive framework that incorporates a holistic understanding of the concept in the HR field. The paper offers scholars and organizations that struggle with engaging employees, a modern and practical perspective \textendash one that helps organizations develop an in-depth understanding of today's workplaces in a globalized context to implement successful and engaging customer and EMXs. \textcopyright 2022, Emerald Publishing Limited

Pillars of Sustainable Food Experiences in the Luxury Gastronomy Sector: A Qualitative Exploration of Michelin-starred Chefs' Motivations

Based on a qualitative exploratory study that combined three sources of qualitative data: interviews, archival data, and observational notes this research aims to explore the dimensions of sustainable food experiences offered in the luxury gastronomic industry. Our research indicates two critical findings. First, chefs' definition of sustainable luxury food experiences should encompass both functional (e.g., sustainable and healthy food, eco-friendly practices) and experiential (e.g., sensory, creativity, pleasure, aesthetics) aspects. Second, Michelin-starred chefs' motivations to adopt and promote sustainability incorporate, in addition to extrinsic factors (Planet and people), intrinsic factors (plate, pleasure, and place) not addressed previously in the literature. Our study enriches the literature on sustainable hospitality overall, and in particular in luxury restaurants by considering an emic perspective centered on the way the principal actors (chefs) define and implement sustainability in a new service and hospitality sector: the luxury gastronomy sector. © 2020 Elsevier Lt

Why Is the Traditional Marketing Mix Dead? Towards the ``Experiential Marketing Mix'' (7E), a Strategic Framework for Business Experience Design in the Phygital Age

The marketing mix encompasses the 4Ps used to design tangible offerings and 7Ps for service design. The 4Ps and & 7Ps constitute an integral part of the company's marketing strategy. However, there has been a surge in consumers who, rather than seeking goods, seek experiences that occur in hybrid settings, namely phygital settings. Combining physical and digital features alongside the spread of technologies and environmental changes has led companies to reconsider their marketing practices by shifting from a product-centric approach to a more experience-centric way of thinking and doing. Consequently, these changes in the marketplace have affected consumers, firms, stakeholders, and, in turn, the marketing mix. The shift has led to the rise of the `experiential marketing mix'. The experiential marketing mix is a strategic framework that lies at the heart of the experiential marketing movement. The framework uses the following seven pillars (7Es): experience, exchange, extension, emphasis, empathy capital, emotional touchpoints, and emic/etic process\textemdashto help firms design business experiences in the phygital age. Drawing on a holistic perspective, we define relevant areas of marketing developments by answering four key questions\textendashwho, what, how, and where\textendashrelated to the novel domains companies and scholars should consider when implementing marketing strategies, tools, frameworks, and methodologies. \textcopyright 2022 Informa UK Limited, trading as Taylor & Francis Group

Consumers' Perceptions of Food Ethics in Luxury Dining

Purpose: This paper aims to draw on the sociocultural dimensions of food luxury consumption as a new theoretical foundation to explore the consumers' perceptions of ethical food production and consumption practices within luxury gastronomic restaurants. Design/methodology/approach: The authors conducted a contextualized, qualitative exploration of French luxury dining settings among 35 consumers with different profiles, food cultural backgrounds and gastronomic knowledge. Drawing on Thompson's analysis framework, the authors captured the narratives beyond the stories told by participants that describe their perceptions and the meanings they assign to ethical food practices in Michelin-starred restaurants. Findings: The results illustrate how consumers with different profiles perceive ethical food practices within luxury restaurants. The authors identified three segments: novice, advanced and confirmed according to participants' acquaintance with luxury gastronomy codes and values. These three profiles served as a framework to examine consumers' perceptions of ethical food forms \textendash environmental sustainability, food well-being and cultural heritage \textendash within the luxury dining setting. Research limitations/implications: The study revealed no one dominant form of ethical food practices as emphasized in prior studies. Rather, there are multiple forms, including functional, hedonic and symbolic values, related to the degree of familiarity and knowledge of consumers in terms of their luxury gastronomic experiences. The findings show that the perception of ethical food practices within luxury restaurants can encompass additional dimensions such as food well-being and cultural preservation and transmission. This information can enrich the restaurant sustainability literature that principally focuses on health, community and the ecological aspects of food ethics in restaurants. Although this study suggests numerous new insights, there are limitations related to focusing on the French food culture. However, these limitations can help us develop other opportunities for future research. Practical implications: The findings of this study provide luxury professionals and marketers with key insights into effective strategies to integrate sustainable practices while enhancing the luxury experience. The findings show that to encourage luxury businesses and restaurants to promote sustainable practices, it is necessary to enhance the functional, social, emotional and cultural dimensions of the perceived benefits of offering sustainable luxury experiences and reducing the constraints related to sustainability. Social implications: With its focus on the luxury dining settings underpinning the ethical food practices from the perspective of consumers, this research offers novel insights for researchers and luxury professionals interested in ethical and sustainable business practices. Originality/value: This research suggests a new way to study sustainability and ethical food production and consumption practices in luxury dining settings \textendash namely, as multiple, culturally embedded perceptions related to three main profiles of luxury gastronomy consumers: novice, advanced and confirmed. \textcopyright 2021, Emerald Publishing Limited