Marketing New Quiz1

Multiple Choice: Identify correct lettered answer on a 1-20 numbered single page for uploading

1. Which of the following types of research is NOT done on a continuous basis?  A. Complaint solicitation B. Relationship surveys C. Social media D. Customer panels E. Lost customer research

2. Which of the following is NOT a form of qualitative research?  A. Process checkpoint evaluations B. Mystery shopping C. Trailer calls D. Requirements research E. Relationship surveys

3. Sunoco is readying a chain-wide set of marketing initiatives designed to improve its image with women drivers and win more return business to its service station outlets throughout Ontario. It refurbished all of its restrooms and tried to hire friendly personalities and real customer service skills instead of “just who was available”. It hired an outside research organization to send people to Sunoco service stations twice monthly to grade staff on their customer interaction skills. What research method did Sunoco use to make sure that each station was implementing the new service strategy?  A. Market-oriented ethnography B. Trailer calls C. Mystery shoppers D. Requirements research E. Customer panels

4. A(n) _____ is a composite of the perceptual satisfaction or service quality measures collected in an organization.  A. Zone of tolerance chart B. Salience of dimensions and attributes graph C. Gap scores tracking tool D. Importance/performance matrix E. Customer satisfaction index

5. US Franchise System, Inc. (USFS) franchises its brand names such as Microtel Inns & Suites, Hawthorn Suites and Best Inns to independent hotel owners and operators. Every three months, employees from a different franchise overseen by USFS conduct customer satisfaction telephone surveys. Among the employees who regularly participate in the survey process are senior managers, who are trained and certified to conduct survey interviews. Which type of interaction activity is USFS using to improve upward communication?  A. Employee suggestions B. Employee internal satisfaction surveys C. Research on intermediate customers D. Executive listening approaches E. Executive visits to customers

6. In acquaintance relationships, firms generally focus on:  A. Creating service offering awareness B. Inducing product trial and adoption C. Gaining specific knowledge of customer’s needs D. Providing value comparable to the competition E. Creating clear and easily comprehended communications

7. How would you describe the sustainability of competitive advantage in the acquaintance stage of the customer relationship evolution?  A. Non-existent because the company’s primary goal is to induce trial B. Generally low with some variation on how the competition creates unique value C. High even though it depends on how unique the service offering is D. Medium because customers are heterogeneous E. Generally low because of the expense associated with mass customization

8. Every month the pest exterminator does a monthly spraying at Jean Poole’s house. Every month Jean gripes that she is being ripped off by the exterminating company and that she’s going to find a new one. But she never does change service providers due to:  A. The iteration principle B. Customer inertia C. Service standardization D. Switching costs E. Process reciprocity

 

9. Moonlight Catering has increased the deposit it requires before agreeing to cater an event to $300. This amount is nonrefundable and must be paid when Moonlight Catering is hired for the job. This increase in deposit will help Moonlight Catering achieve its goal of:  A. Customer enhancement B. Prospecting C. Increasing its value-added service D. Customer satisfaction E. Customer retention

 

10. Aramark is a food service company that supplies meals to more than 200,000 hospital patients daily. To improve its service, it created a database that tracks patient preferences individually by hospitals, regionally, and nationally. The accumulated database is used to provide better menus. Aramark’s kitchen staff deliver the food and are referred to as hosts. All hosts have a minimum of 40 hours of training to teach them how to be courteous, efficient, and quick. These trained hosts deliver customized meals from carts preloaded according to room number. According to patient surveys, Aramark has boosted patient satisfaction by almost 10 percent by providing customized meals. Aramark is using _____ in its customer retention strategy.  A. Financial bonds B. Social bonds C. Customization bonds D. Structural bonds E. Heterogeneity

 

11. When the dentist’s office bills the patient who had an appointment but did not show up for it and did not cancel the appointment, it is an example of _____ because the patient was made aware of the policy before making the appointment.  A. Functional fairness B. Procedural fairness C. Interactional fairness D. Service equity E. Outcome fairness

 

12. Once Mariko had carried her dry cleaning to the car, she took a minute to see if the cleaners had removed the stain from her wool skirt. The stain was still there, so Mariko took the skirt back inside to the cleaner. When Mariko showed the stained skirt to the cleaner employee, she shrugged and said, “I guess you want us to reclean the skirt”? Mariko responded, “Yes, please”. The employee took the skirt, gave Mariko a dirty look and began sorting some items on the counter. The employee did not treat Mariko with:  A. Functional fairness B. Procedural fairness C. Interactional fairness D. Service equity E. Situational fairness

 

13. The empowerment of employees makes which of the following service recovery strategies easier to implement?  A. Make the service fail safe B. Learn from lost customers C. Treat customers fairly D. Encourage and track complaints E. Respond quickly

14. Kelso Massage Therapy promises its clients that their wait for a massage will be less than fifteen minutes or the massage is free. What type of service recovery tool is Kelso Massage Therapy using?  A. Offer a guarantee B. Respond quickly C. Do it right the first time D. Implement the service paradox E. Act proactively instead of reactively

15. An effective service guarantee would never be described as:  A. Unconditional B. Easy to invoke and collect C. Standardized and/or generic D. Meaningful E. Easy to understand and communicate

16. The Cirque du Soleil fused elements of theater with traditional circus skills to create a whole new form of entertainment. Cirque du is an example of a:  A. Major innovation B. New service for the currently served market C. Service line extension D. Service improvement E. Style change

17. Elysian Events, a wedding planning company, noted how many couples had a wedding catastrophe of some kind. As a result, it abandoned wedding planning and began offering wedding insurance to protect couples from financial losses due to weather emergencies, stolen wedding rings, damaged wedding dresses, etc. Elysian Events is using a _____ growth strategy.  A. Share building B. Market development C. Service development D. Diversification E. Market integration

18. At the _____ stage of the service development and innovation process, the new service is made available to a limited number of its potential customers.  A. Commercialization B. Business analysis C. Market testing D. Service development and evaluation E. Post introduction evaluation

19. In a service blueprint, the line of visibility separates:  A. Customer actions from onstage contact employee actions B. Backstage contact employee actions from support processes C. Onstage contact employee actions from backstage contact employee actions D. Onstage contact employee actions from support processes E. Customer actions from backstage contact employee actions

20. The last step in building a service blueprint is to:  A. Draw the line of interaction and visibility B. Identify the physical evidence needed to support service quality C. Map the service process from the customer contact person’s point of view D. Link customer and contact person activity to needed support function E. Add evidence of service at each customer step

 
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Receiver Coffee Ivey Case Study

Use Different Headings for Each Question. APA style, References from academic and peer review, and scholarly articles only. Keep the sentences of references short.

1. Use Ansoff’s Matrix and evaluate the type of growth Receiver is seeking, and determine the actions that are appropriate for that type of growth.

2. With the goal of growth in the wholesale market in mind, create a set of marketing tactics (i.e., product, promotion, distribution, and price) that build on current operations but would better position Receiver for the future.

3. What are the elements of the Receiver’s marketing strategy (i.e., its positioning and target market) in 2018?

4. Explain the nature of the growth experienced by the company to date.

5. Conduct a competitive analysis of the industry in which the Receiver competes.

6. Describe the customer segment(s) served by the Receiver.

9B20A010

 

RECEIVER COFFEE: BREWING UP WHOLESALE CUSTOMERS Eric Dolansky wrote this case solely to provide material for class discussion. The author does not intend to illustrate either effective or ineffective handling of a managerial situation. The author may have altered certain names and other identifying information to protect confidentiality. This publication may not be transmitted, photocopied, digitized, or otherwise reproduced in any form or by any means without the permission of the copyright holder. Reproduction of this material is not covered under authorization by any reproduction rights organization. To order copies or request permission to reproduce materials, contact Ivey Publishing, Ivey Business School, Western University, London, Ontario, Canada, N6G 0N1; (t) 519.661.3208; (e) [email protected]; www.iveycases.com. Our goal is to publish materials of the highest quality; submit any errata to [email protected]. i1v2e5y5pubs Copyright © 2020, Ivey Business School Foundation Version: 2020-02-24

It was September 2018, and the summer tourist season for Receiver Coffee (Receiver) was winding down. Colleen MacKay, co-owner of the Charlottetown, Prince Edward Island (PEI)-based coffee roaster, was eager to determine how best to grow her business. It was not that the company lacked success because, with two café locations in Charlottetown and year-over-year growth of over 100 per cent, Receiver was thriving. Instead, the concern was that MacKay and her partners had reached the ceiling of what could be done in their market, and they were looking to increase their wholesale revenues. MacKay had been involved with the company since early 2015, and during that time, it had increased in its demand and roasting capacity, added a location, and widened its product offering. The owners believed they had found a true point of differentiation: Receiver was about the coffee, how it was sourced, how it was roasted, and how it was sold. “We are always moving toward the most ethical way to source our inputs,” said MacKay, “and we are fairly unique in PEI as to what we’re doing.” The company’s three goals, according to its website, were “. . . to provide coffee that is sweet, exciting and ethically sourced; to create unique, delicious food and baked goods; and [to] cultivate community.” Receiver had opened its second location in June 2017, but, according to MacKay, “. . . by month eight of being in that space we knew we had grown out of it.” A third phase of growth was planned for summer 2019, with production space to house the roaster and a bakery with a small café storefront. At the same time, MacKay was trying to expand its wholesale coffee sales to cafés in the Maritimes,1 Ontario, and Quebec. Business was set to slow in the coming weeks as the high season ended, allowing for more time to plan and build a customer base outside of PEI. It was important that this time be used wisely, as much could be accomplished during the low season. MacKay admitted the problem: “I don’t know where to start!” RECEIVER COFFEE Receiver began its life in Charlottetown, PEI, in June 2012 as a small coffee roaster and café with baked goods offerings. It was originally named Row 142, which Mackay described as follows: “Row 142 was a very small space with only a small bench to sit on and not much more.” She continued, saying, “Row 142 was where coffee enthusiasts flocked, as it offered specialty coffee not previously available on PEI.” 1 The Maritimes were a set of four provinces on Canada’s east coast: Prince Edward Island, Nova Scotia, New Brunswick, and Newfoundland & Labrador.

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Page 2 9B20A010 In 2014, the owners took advantage of an opportunity to move the business four doors up on Victoria Row. This cobblestone street was a pedestrian mall of cafés, bars, and boutiques, and was considered one of Charlottetown’s main tourist attractions. The new location was better for foot traffic and had more space. “That’s when Receiver came to be,” MacKay explained. Founders Chris Francis and Sean Bruinooge saw the restaurant as a kind of “Cheers of Charlottetown.”2 According to MacKay, “. . . you would always know someone when you went there; PEI lacked that until Receiver opened.” MacKay’s background was in accounting; she had earned an accounting certificate and a diploma in business administration. She had worked as an administrative and finance officer for the Port of Charlottetown, and she had also worked in the service industry since age 18. She first began to help with Receiver’s accounting, human resources, and general organization. The business continued to grow, and by 2016 there were signs of strain on its capacity. Receiver was using a small, six-pound3 (2.72 kilograms) coffee roaster that could not keep up with the demand generated by the café and wholesale business. The roaster was moved out of the Victoria Row space to add seating, which opened a conversation about finding a new space for roasting. In March 2017, this discussion became focused on The Brass Shop, a newly available space in Charlottetown, where Receiver could both run a café and roast the coffee. In the final week of April 2017, Receiver took possession of The Brass Shop and began renovations. MacKay said, “. . . we took the space, stripped it down and only the exterior walls were left.” The goal had been to open by July 1, and the first customers were welcomed on June 29. Around the same time, Receiver applied for financing to purchase a roaster with five times the capacity of the previous one. This new equipment, which arrived in September 2017 and was working by October, could meet the needs of the two current establishments as well as the wholesale demand. As MacKay put it, “Off to the races we went.” The company grew again when its bakery supplier, Breadworks, approached the partners. Receiver’s purchases represented 55 per cent of Breadworks’ business, and the owner was preparing to retire. Receiver bought the organic bakery business around the same time it moved into The Brass Shop. “The bakery was a bigger part of the puzzle than we ever expected it to be,” MacKay explained. Breadworks was one of the only organic bakeries actively pursuing wholesale accounts in PEI and was valued as a supplier of Receiver’s own bakery requirements in addition to supplying other Breadworks customers. Because of the rapid growth through expansion and acquisition, 2017 and 2018 revenues showed year-over- year increases of 100–150 per cent. As a result, Receiver was looking at a third phase of growth targeted for May or June of 2019, possibly including a new space, a bakery storefront, and, most prominently, increased capacity for greater wholesale revenues.

THE COFFEE INDUSTRY IN 2018 Coffee was big business in Canada. Industry revenues were CA$6.2 billion4 in 2017, split between coffee sold through restaurants, cafés, bars, and other food service companies ($4.8 billion) and coffee sold through grocery and other retail stores ($1.4 billion).5 According to the Coffee Association of Canada, 71

2 “Cheers” was a television show that ran on NBC from 1982 to 1993 about a group of regulars at a bar in Boston. The title of the show’s theme song was “Where Everybody Knows Your Name.” 3 1 pound = 454 grams; 1,000 grams = 1 kilogram. 4 CA$ = Canadian dollars. All dollar amounts are in CA$, unless otherwise specified. 5 “Coffee Facts: Coffee in Canada,” Coffee Association of Canada, accessed October 2, 2018, www.coffeeassoc.com/coffee-facts/.

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Page 3 9B20A010 per cent of Canadians between the ages of 18 and 79 drank coffee on any given day, with that number rising to 81 per cent for those who drank coffee at least once per week, and 85 per cent for those who drank coffee at least once per year.6 This figure actually made coffee the beverage with the highest penetration rate in Canada, beating out tap water (67 per cent), bottled water (44 per cent), tea (48 per cent), alcohol (43 per cent), and carbonated beverages (29 per cent). Growth trends within the coffee market were largely driven by specific product categories. In 2013, 13 per cent of Canadians drank espresso-based beverages (cappuccinos, lattes, etc.); in 2017, that number had increased to 23 per cent. Among Canadians aged 18–79, eight per cent drank newer preparations of coffee, such as cold brew, frozen blended coffee, and nitro coffee.7 There were trends away from drinking coffee at home—79 per cent of people prepared and drank coffee at home in 2015, but only 76 per cent did so in 2017. At the same time, out-of-home consumption rose from 38 per cent in 2015 to 44 per cent in 2017. The use of single-cup home brewing systems (e.g., Tassimo, Keurig), had grown a lot in recent years, with 15 per cent penetration in 2012 vs. 38 per cent in 2015, but had stagnated, with no further growth after 2015.8 Margins and costs of production varied a great deal depending on the quality of the coffee. On average, according to the Specialty Coffee Association, unroasted commodity-quality9 coffee beans sold for $1.75– $2.25 per pound, and specialty coffee beans were priced at the upper end of that range and beyond. This price would cover costs of production, such as labour, certifications, transportation, and supplies (e.g., fertilizer), as well as a small profit for the grower. Roasters purchased the coffee beans, with prices based on negotiation. Roasters like Receiver incurred costs of production, labour, packaging and marketing, and import fees. Shrinkage10 was also an issue—about 18 per cent of the weight of the coffee was lost during roasting, so one pound (454 grams) purchased resulted in 0.82 pounds of roasted coffee. A roaster would typically sell the roasted coffee for two to four times the cost of the unroasted beans.11 Roasters sold coffee to cafés and restaurants, as well as to individuals who prepared coffee at home. Cafés could get approximately 16 cups of coffee per pound of beans, and they sold each cup, on average, for about $2.00. This revenue covered the operating costs of the café, the price of the coffee, and the café’s profit. THE THIRD WAVE OF COFFEE Coffee, appreciated around the world, was both a simple and complex product. It could be viewed as a common start to the day, a cheap fast-food product, and a convenient drink. It could also be viewed as a refined, special beverage that had intricate flavour notes. Receiver’s perspective was the latter, and it treated this product with care. “We only buy beans graded 85 or higher [out of 100],” MacKay said. According to Francis, “A short-term goal is to push the ceiling on the grade we are buying,” to further boost quality levels; however, price pressures made this difficult. Receiver’s approach to coffee fell within the definition of the “third wave” of coffee. This approach to coffee treated it as a unique, artisanal, high-quality foodstuff along the lines of caviar or wine. This was in contrast to the notion that coffee was a commodity, which was a more traditional view of the product. Third

6 “Canadian Coffee Consumption, 2017,” Coffee Association of Canada infographic, accessed October 2, 2018, www.coffeeassoc.com/wp-content/uploads/2018/02/CanadianCoffee2017infographic_whitebkd-2.pdf. 7 Ibid; Nitro coffee is cold-brew coffee infused with nitrogen gas, which results in a creamy beverage. 8 Ibid. 9 As differentiated from specialty coffee. 10 Evaporation of water during roasting, leading to overall loss of weight. 11 Maria Hill, “The Cost of a Cup of Coffee: Where Does the Money Go?,” Specialty Coffee Association, October 2, 2018, accessed July 11, 2019, www.scanews.coffee/2014/09/15/the-cost-of-a-cup-of-coffee-where-does-the-money-go-2/.

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Page 4 9B20A010 wave meant that it focused on unique beans, subtleties of flavour, and overall quality. Single-origin coffee,12 also valued by Receiver, was a key notion of this perspective. In a practical sense, this meant that every stage of the acquisition, treatment, and sale of the coffee was carefully considered. Receiver used only single-origin beans and did not buy “sunset crops”—that is, beans that had passed their best-before date. According to MacKay, “We can trace our beans back to the farm and when it was harvested.” In contrast, coffee retailers Tim Hortons and Starbucks used commodity and lower-end beans, blended them all together, and roasted them for a longer period of time. MacKay explained,

. . . they have to roast beans until the flavour of roasting overpowers the natural characteristics of the coffee, because the only way to get it to taste the same is to over-roast it. . .the big chains are not local [and] they’re not selling a premium product; they press a button and an espresso comes out. It’s more about the brand than the coffee.

Using fresher, unique beans allowed different characteristics and flavours to shine, and Francis claimed, “. . . buying smaller micro-lots of coffee allowed us to find more unique coffees that have these special characteristics; large crops just don’t yield the same quality as a small one.”

THE PRODUCT Receiver selected and sampled beans through multiple coffee brokers. The company owners hand-selected which coffees they wanted, selecting only from the top 15 per cent of coffee beans in the world, even if that meant buying a very small amount at a time. “We may buy something for which there’s only eight bags available,” said MacKay, “and we bought a crop from Honduras; we bought the whole crop and were the only people in the world to have that bean.” By 2018, Receiver was roasting about 1,000 pounds (454 kilograms) of coffee per week just to keep up with demand. Half of this coffee was used for customers in the two cafés, and the other half was sold as wholesale product. The plan was that during the low season from October to May, 500–700 pounds (226– 318 kilograms) per week would be roasted, but inventory could not be built up, as freshness was paramount. Ideally, consumption of coffee should occur within three weeks of roasting. Receiver’s signature product was its Operator Blend. Even though it would change with the seasons, the blend always stayed within the same flavour profile to make it accessible and affordable. In addition to this product, Receiver would have three to five single-origin beans available, which would change every three weeks or so as new product came in. These beans were sourced from Central and South America, as well as East Africa. Receiver roasted coffee five days per week to keep up with demand. If wholesale customers wanted a particular flavour profile, Receiver could source beans that fit the profile and roast them to make sure those flavours came to the forefront; Receiver also offered the coffee branded with the wholesale customer’s brand. The roasted coffee sold either wholesale in 5-pound (about 2.5-kilogram) bags for commercial use, priced from $55.00 to $95.00 depending on the bean, or retail in 12-ounce13 (340-gram) bags for personal use, priced from $15.50 to $20.00.

12 Single-origin meant that a batch of roasted coffee beans all originated from one source, as opposed to coffee blends, which combined coffee from different sources, harvests, and growers. 13 1 ounce = 28 grams.

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Page 5 9B20A010 THE COMPETITION “We’re small, but we’re bigger than most in our market; most businesses lean toward being either a café or a roaster, but not both,” MacKay had remarked in 2018. While Receiver did not consider Tim Hortons and Starbucks as competition, MacKay recognized that customers might believe they were, especially if they were just looking to buy “a coffee” rather than a high-quality beverage. In the Maritimes there was only one major roaster that shared values similar to Receiver with regard to coffee beans—Anchored Coffee, based in Dartmouth, Nova Scotia. Anchored billed itself as “Transparently Sourced, Carefully Developed, Consistently Delicious.” It was similar to Receiver, valuing transparency in it purchasing and selling activities and maintaining a respectful attitude toward coffee and the people who grew it. Prices for 340-gram bags available on Anchored’s website ranged from $18–$26. Wholesale customers were also a major revenue source for Anchored. MacKay said, “. . . we are one of few specialty roasters in the region, and Anchored is another.” Java Blend, another Nova Scotia-based roaster, was also similar to Receiver. It had a café in Halifax and had been in business for 80 years as of 2018. Java Blend claimed on its website to source beans from around the world and that their roasters “. . . lie awake at night trying to figure out how to best extract all the amazing flavour that is already inside the great coffee we are so lucky to be able to roast.” Java Blend also had a wholesale business, offering customers roasts on demand, next-day delivery, and free shipping on orders of 30 pounds (about 15 kilograms) of coffee or more. Wholesale prices were touted on its website as “very competitive.” The company also sold a selection of coffees for personal use that could be ordered on the website at $12.40–$16.95 per pound (454 grams). Other cafés competed with Receiver in PEI, such as Kettle Black (“Charlottetown’s local café and roastery”) and Samuel’s Coffeehouse (“Focused on blending our rich island heritage with modern ideas”). These cafés often did their own roasting and may have had wholesale customers as well, though some did not. Samuel’s Coffeehouse, for example, did not do its own roasting and served Java Blend’s coffee—but was looking into roasting in the future. THE CUSTOMERS Receiver’s sales were highly seasonal, and the busy season was from June to October. PEI was a tourist destination, which drove not only its own café sales but also sales of local wholesale customers. Wholesale customers in 2018 largely consisted of local cafés and markets. A more diverse wholesale customer base would have smoothed some of this variation in demand, but, as of 2018, Receiver had not penetrated other markets or types of customers, with the exception of the University of Prince Edward Island, which had replaced Starbucks’ coffee with Receiver’s products in 2017. The university sales helped offset some of the drop in sales when tourist season ended.

Most wholesale customers were based in PEI, and demand within the province amounted to 75 per cent of wholesale revenue. Receiver also supplied two cafés in Nova Scotia and made sales through its website and coffee subscription services; for example, Secret Sip, a Canadian company that sent a different selection of coffees to customers each month, sourced from roasters across the country.

Retailers such as grocery stores were of little interest to Receiver, as they were not a good fit with the product and brand. Specialty coffee in grocery stores did not sell quickly enough given the coffee’s short shelf life; therefore, as MacKay claimed, “. . . high-end is not usually in grocery.” Typical grocery store practice also did not match well with Receiver. According to MacKay, in grocery stores, “. . . you have to go in and take care of your own product” in terms of stocking shelves and maintaining inventory, which was more than Receiver was looking into doing at that point.

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Page 6 9B20A010 The goal for 2018 and beyond was to get Receiver’s products into more cafés in the Maritimes and to begin expanding into Ontario and Quebec. (Information about cities in the Maritimes and their distance from Charlottetown is shown in Exhibit 1.) Ontario and Quebec were much more populous; in Ontario there were 22 cities with populations larger than Charlottetown, and in Quebec there were 13. MacKay was focusing on Canada because it was “the path of least resistance,” and it had been in talks with cafés in Toronto and Vancouver. A group of entrepreneurs in Moncton, New Brunswick, was looking to open a café and had approached Receiver about being their wholesale supplier. MacKay explained that, largely due to past success with such customers, “We are trying to target people opening new cafés before they pick their beans.” Selling in already-established cafés was more difficult because, according to MacKay, “. . . people are brand loyal and unwilling to switch.” With this target in mind, Receiver’s management began cold-calling prospective customers to establish a relationship with them. Unfortunately, however, this proved challenging. Receiver had a positive reputation that spanned the country; because so many Canadians had visited PEI, and many tourists had visited Receiver, there were people in all parts of Canada who knew and liked the brand. This alone, however, was insufficient to drive sales. The issue was, in MacKay’s words, that “. . . we don’t always know the channels to get the wholesale customers.” A promising prospective customer was a “multi-roaster” café that sold coffees from multiple wholesale roasters like Receiver. If its coffee sold well in these establishments, Receiver could become a regular supplier, though this had not proven successful thus far. “It’s a two-part problem,” MacKay said, “because we have to sell it to the cafés to get it to the customers. Those that like coffee like Receiver a lot, and they will get their hands on it.” Hiring a third-party salesperson was an option; however, it was considered expensive, and without guaranteed returns, it would be hard to justify the multi-year investment during the growth period, especially given Receiver’s tight marketing budget. The company had allocated only about $10,000– $15,000 annually for marketing activities over the previous few years, and this was unlikely to change going forward. The three partners were certain of the nature of the growth they were looking for, specifically that it would be in wholesale. They had no desire to open café locations outside of PEI, they were not willingness to franchise, and it was critical that the brand’s quality be protected. BRAND COMMUNICATIONS The primary method of communicating Receiver’s brand was word of mouth, which MacKay felt had been working well for Receiver. Some advertising was done in mostly local publications—The Buzz, a local arts and culture newspaper, PEI Living magazine, and tourist magazines provided to visitors by local hotels. The ads were mostly about the café locations rather than the wholesale coffee. The company had also been mentioned in high-profile publications, such as Bon Appetit magazine. Other communications activities were fairly limited, with little use of online marketing. Receiver had a website with information about the company and its two café locations, information about its wholesale offerings, and a web store that sold home-use bags of coffee. Receiver’s social media activity included Facebook, where the company had 3,800 likes, 3,850 followers, and a 4.9 out of 5 rating in the reviews. Receiver posted from one to five times per week, with posts consisting of announcements, pictures, and information about events and products. Each of these posts received between 10 and 50 likes and 2–10 comments. Receiver also posted on Twitter (1,185 followers and 520 likes). Up until May 2018, the company was tweeting once per week; however, this virtually

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Page 7 9B20A010 stopped, with only one tweet in the subsequent four months. Tweets generally consisted of generic reasons to purchase food or beverages from Receiver. Each tweet received at most three likes and, sometimes, one comment. Receiver’s Instagram account (8,200 followers across two accounts, one for Receiver and one for The Brass Shop) was active with one or two posts per day and consisted of images of products and/or staff. Each post received between 60 and 250 likes and the occasional comment. The company website had links to each social media account on each webpage. The cafĂ©s also received good online reviews, with 4.5 stars out of 5 on both TripAdvisor and Yelp. To MacKay, the Receiver brand represented “. . . quality and community, and we build the rest of the business around that.” Importance was placed on factors such as the locations from where the coffee beans were sourced, how channel partners were treated, and that business was being conducted in an ethical and sustainable way. MacKay explained, “. . . these are the people that allow us to be in business.” As for how customers saw the brand, she said, “. . . people would call us â€hipster,’ but not in a derogatory way. We’re not at all frilly, we’re more of a welcoming â€mom-and-pop’ shop.” How this brand message resonated with prospective wholesale customers was less clear, as most of those who bought wholesale coffee did so to support their own brand and to increase their own revenues and profits. Finding a way to incorporate the Receiver brand identity into another café’s own positioning was a new way to approach the issue of expanding wholesale sales, and likely a necessary one. THE WHOLESALE CHALLENGE “I wasn’t much of a coffee drinker but, as the â€average customer,’ I was sold on specialty coffee because of Receiver’s quality, and now I’m addicted,” MacKay said. Receiver was growing well, with each year bringing new challenges and opportunities for growth. MacKay, Francis, and Bruinooge were certain that a larger market outside of PEI was attainable, but with heavy competition both within the Maritimes and elsewhere, as well as a limited budget of only $15,000, the task was daunting. “How do we move wholesale beyond our own borders?” MacKay asked. She and her partners were clear on where they wanted to go, but they did not know how to get there. Would Receiver be able to “brew something up” to succeed, or would the plans be “roasted and ground up”?

 

This case was originally written for the 2019 Vanier College Case Challenge. The author thanks them for their assistance and guidance in its creation.

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Page 8 9B20A010

EXHIBIT 1: INFORMATION ABOUT CITIES IN THE MARITIMES

City Population* Distance from Charlottetown (km)** Halifax, Nova Scotia 403,390 332 St. John’s, Newfoundland 205,955 1,029 Moncton, New Brunswick 144,810 165 Saint John, New Brunswick 126,202 402 Fredericton, New Brunswick 101,760 343 Cape Breton, Nova Scotia 98,722 354 Charlottetown, Prince Edward Island 69,325 n/a Truro, Nova Scotia 45,753 236 New Glasgow, Nova Scotia 34,487 102 Corner Brook, Newfoundland 31,917 748

Note: *Statistics Canada, “Data Products, 2016 Census,” accessed October 10, 2019, www12.statcan.gc.ca/census- recensement/2016/dp-pd/index-eng.cfm; **Driving (plus ferry when needed) distances obtained from Google Maps, accessed October 10, 2019, www.google.ca/maps. Source: Compiled by the case author.

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"Looking for a Similar Assignment? Get Expert Help at an Amazing Discount!"

How you put people together affects?

Question 1
How you put people together affects?

Their mannerisms

Their outlook

How they think
Question 2
What is chain of command?

The CEO

A continuous line of authority

The person in charge

The employees
Question 3
What are ethics?

The way you do things

How a company mages itself

Principles, values, and standards that guide behavior

Question 4
Out of the following elements, which one is most important regarding global corporate responsibility?

That it be prompted by Human Resources.

That all employees participate.

That companies pick and choose where they practice it.

That it preserves the reputation and financial health of the corporation.
Question 5
Organizations need to demonstrate ___________ in the applying of morals and values.

Sensitivity and kindness

A process

Management understandingQuestion 1
How you put people together affects?

Their mannerisms

Their outlook

How they think
Question 2
What is chain of command?

The CEO

A continuous line of authority

The person in charge

The employees
Question 3
What are ethics?

The way you do things

How a company mages itself

Principles, values, and standards that guide behavior

Question 4
Out of the following elements, which one is most important regarding global corporate responsibility?

That it be prompted by Human Resources.

That all employees participate.

That companies pick and choose where they practice it.

That it preserves the reputation and financial health of the corporation.
Question 5
Organizations need to demonstrate ___________ in the applying of morals and values.

Sensitivity and kindness

A process

Management understanding

 
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Marketing BRAND MANAGEMENT

1

Strategic Brand Management

Building, Measuring, and Managing Brand Equity Global Edition

 

 

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Strategic Brand Management

Building, Measuring, and Managing Brand Equity Global Edition

Kevin Lane Keller Tuck School of Business

Dartmouth College

4e

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PART I Opening Perspectives 29 Chapter 1 Brands and Brand Management 29

PART II Developing a Brand Strategy 67 Chapter 2 Customer-Based Brand Equity and Brand Positioning 67 Chapter 3 Brand Resonance and the Brand Value Chain 106

PART III Designing and Implementing Brand Marketing Programs 141 Chapter 4 Choosing Brand Elements to Build Brand Equity 141 Chapter 5 Designing Marketing Programs to Build Brand Equity 177 Chapter 6 Integrating Marketing Communications to Build Brand Equity 217 Chapter 7 Leveraging Secondary Brand Associations to Build Brand Equity 259

PART IV Measuring and Interpreting Brand Performance 291 Chapter 8 Developing a Brand Equity Measurement and Management System 291 Chapter 9 Measuring Sources of Brand Equity: Capturing Customer Mind-Set 324 Chapter 10 Measuring Outcomes of Brand Equity: Capturing Market Performance 362

PART V Growing and Sustaining Brand Equity 385 Chapter 11 Designing and Implementing Branding Architecture Strategies 385 Chapter 12 Introducing and Naming New Products and Brand Extensions 431 Chapter 13 Managing Brands Over Time 477 Chapter 14 Managing Brands Over Geographic Boundaries and Market Segments 509

PART VI Closing Perspectives 547 Chapter 15 Closing Observations 547

Brief Contents

7

 

 

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Contents

Prologue: Branding Is Not Rocket Science 19 Preface 21 Acknowledgments 26 About the Author 28

PART I Opening Perspectives 29 Chapter 1 Brands and Brand Management 29

Preview 30 What Is a Brand? 30

Brand Elements 30 Brands versus Products 31

BRANDING BRIEF 1-1: Coca-Cola’s Branding Lesson 32 Why Do Brands Matter? 34

Consumers 34 Firms 35

Can Anything Be Branded? 36 Physical Goods 37

BRANDING BRIEF 1-2: Branding Commodities 38 THE SCIENCE OF BRANDING 1-1: Understanding Business-to-Business Branding 40 THE SCIENCE OF BRANDING 1-2: Understanding High-Tech Branding 41 Services 42 Retailers and Distributors 43 Online Products and Services 43 People and Organizations 45 Sports, Arts, and Entertainment 46

BRANDING BRIEF 1-3: Place Branding 48 Geographic Locations 48 Ideas and Causes 48

What Are the Strongest Brands? 48 THE SCIENCE OF BRANDING 1-3: Understanding Market Leadership 50

Branding Challenges and Opportunities 52 Savvy Customers 52 Economic Downturns 54 Brand Proliferation 54

THE SCIENCE OF BRANDING 1-4: Marketing Brands in a Recession 55 Media Transformation 55 Increased Competition 56 Increased Costs 56 Greater Accountability 56

The Brand Equity Concept 57

9

 

 

10 CONTENTS

Strategic Brand Management Process 58 Identifying and Developing Brand Plans 58 Designing and Implementing Brand Marketing Programs 58 Measuring and Interpreting Brand Performance 60 Growing and Sustaining Brand Equity 60

Review 61 Discussion Questions 61 BRAND FOCUS 1.0: History of Branding 61 Notes 64

PART II Developing a Brand Strategy 67 Chapter 2 Customer-Based Brand Equity and Brand Positioning 67

Preview 68 Customer-Based Brand Equity 68

Defining Customer-Based Brand Equity 68 Brand Equity as a Bridge 70

Making a Brand Strong: Brand Knowledge 71 THE SCIENCE OF BRANDING 2-1: Brand Critics 72

Sources of Brand Equity 73 Brand Awareness 73 Brand Image 76

Identifying and Establishing Brand Positioning 79 Basic Concepts 79 Target Market 79 Nature of Competition 81 Points-of-Parity and Points-of-Difference 82

Positioning Guidelines 85 Defining and Communicating the Competitive Frame of Reference 85 Choosing Points-of-Difference 87 Establishing Points-of-Parity and Points-of-Difference 88

BRANDING BRIEF 2-1: Positioning Politicians 89 Straddle Positions 90 Updating Positioning over Time 91 Developing a Good Positioning 93

Defining a Brand Mantra 93 Brand Mantras 93

BRANDING BRIEF 2-2: Nike Brand Mantra 94 BRANDING BRIEF 2-3: Disney Brand Mantra 95 THE SCIENCE OF BRANDING 2-2: Branding Inside the Organization 97

Review 97 Discussion Questions 98 BRAND FOCUS 2.0: The Marketing Advantages of Strong Brands 98 Notes 100

Chapter 3 Brand Resonance and the Brand Value Chain 106 Preview 107 Building a Strong Brand: The Four Steps of Brand Building 107

Brand Salience 107 Brand Performance 111 Brand Imagery 113

 

 

CONTENTS 11

THE SCIENCE OF BRANDING 3-1: Luxury Branding 114 Brand Judgments 117 Brand Feelings 118 Brand Resonance 120 BRANDING BRIEF 3-1: Building Brand Communities 122 Brand-Building Implications 122

THE SCIENCE OF BRANDING 3-2: Putting Customers First 126 The Brand Value Chain 128

Value Stages 129 Implications 131

Review 132 Discussion Questions 134 BRAND FOCUS 3.0: Creating Customer Value 134

Customer Equity 134

Notes 138

PART III Designing and Implementing Brand Marketing Programs 141 Chapter 4 Choosing Brand Elements to Build Brand Equity 141

Preview 142 Criteria for Choosing Brand Elements 142

Memorability 143 Meaningfulness 143 Likability 143 Transferability 144 Adaptability 144

THE SCIENCE OF BRANDING 4-1: Counterfeit Business Is Booming 146 Protectability 147

Options and Tactics for Brand Elements 147 Brand Names 147 URLs 155 Logos and Symbols 155 Characters 156 Slogans 158

BRANDING BRIEF 4-1: Updating the Disneyland Castle 159 THE SCIENCE OF BRANDING 4-2: Balance Creative and Strategic Thinking to Create Great Characters 160 BRANDING BRIEF 4-2: Benetton’s Brand Equity Management 162 Jingles 164 Packaging 164

Putting It All Together 167 BRANDING BRIEF 4-3: Do-Overs with Brand Makeovers 168 THE SCIENCE OF BRANDING 4-3: The Psychology of Packaging 169

Review 170 Discussion Questions 171 BRAND FOCUS 4.0: Legal Branding Considerations 171 Notes 173

Chapter 5 Designing Marketing Programs to Build Brand Equity 177 Preview 178 New Perspectives on Marketing 178

 

 

12 CONTENTS

Integrating Marketing 179 Personalizing Marketing 181

THE SCIENCE OF BRANDING 5-1: Making Sense Out of Brand Scents 183 Reconciling the Different Marketing Approaches 186

Product Strategy 187 Perceived Quality 187 Aftermarketing 187 Summary 190

Pricing Strategy 191 Consumer Price Perceptions 191

THE SCIENCE OF BRANDING 5-2: Understanding Consumer Price Perceptions 192 Setting Prices to Build Brand Equity 193

BRANDING BRIEF 5-1: Marlboro’s Price Drop 193 Summary 199

Channel Strategy 199 Channel Design 199 Indirect Channels 201 Direct Channels 205

BRANDING BRIEF 5-2: Goodyear’s Partnering Lessons 206 Online Strategies 208 Summary 208

Review 209 Discussion Questions 209 BRAND FOCUS 5.0: Private-Label Strategies and Responses 210 Notes 212

Chapter 6 Integrating Marketing Communications to Build Brand Equity 217 Preview 218 The New Media Environment 219

Challenges in Designing Brand-Building Communications 219 Role of Multiple Communications 221

Four Major Marketing Communication Options 221 Advertising 221

THE SCIENCE OF BRANDING 6-1: The Importance of Database Marketing 229 Promotion 232 Online Marketing Communications 236 Events and Experiences 239

BRANDING BRIEF 6-1: Tough Mudder: The Toughest Event on the Planet 242 Mobile Marketing 244

Brand Amplifiers 246 Public Relations and Publicity 246 Word-of-Mouth 246

Developing Integrated Marketing Communication Programs 247 Criteria for IMC Programs 248 Using IMC Choice Criteria 250

THE SCIENCE OF BRANDING 6-2: Coordinating Media to Build Brand Equity 251 Review 252 Discussion Questions 253 BRAND FOCUS 6.0: Empirical Generalizations in Advertising 254 Notes 255

 

 

CONTENTS 13

Chapter 7 Leveraging Secondary Brand Associations to Build Brand Equity 259 Preview 260 Conceptualizing the Leveraging Process 261

Creation of New Brand Associations 261 Effects on Existing Brand Knowledge 261 Guidelines 262

Company 263 BRANDING BRIEF 7-1: IBM Promotes a Smarter Planet 264

Country of Origin and Other Geographic Areas 266 BRANDING BRIEF 7-2: Selling Brands the New Zealand Way 268

Channels of Distribution 269 Co-Branding 269

THE SCIENCE OF BRANDING 7-1: Understanding Retailers’ Brand Images 270 Guidelines 271 Ingredient Branding 272

THE SCIENCE OF BRANDING 7-2: Understanding Brand Alliances 273 Licensing 275

BRANDING BRIEF 7-3: Ingredient Branding the DuPont Way 276 Guidelines 278

Celebrity Endorsement 278 Potential Problems 279 Guidelines 281

Sporting, Cultural, or Other Events 282 BRANDING BRIEF 7-4: Managing a Person Brand 283

Third-Party Sources 284 Review 285 Discussion Questions 286 BRAND FOCUS 7.0: Going for Corporate Gold at the Olympics 286 Notes 288

PART IV Measuring and Interpreting Brand Performance 291 Chapter 8 Developing a Brand Equity Measurement and

Management System 291 Preview 292 The New Accountability 292 Conducting Brand Audits 293

Brand Inventory 294 Brand Exploratory 295 Brand Positioning and the Supporting Marketing Program 298

THE SCIENCE OF BRANDING 8-1: The Role of Brand Personas 299 Designing Brand Tracking Studies 300

What to Track 300

BRANDING BRIEF 8-1: Sample Brand Tracking Survey 301 How to Conduct Tracking Studies 303 How to Interpret Tracking Studies 305

 

 

14 CONTENTS

Establishing a Brand Equity Management System 305 BRANDING BRIEF 8-2: Understanding and Managing the Mayo Clinic Brand 306 Brand Charter 307 Brand Equity Report 308 Brand Equity Responsibilities 309

THE SCIENCE OF BRANDING 8-2: Maximizing Internal Branding 310 BRANDING BRIEF 8-3: How Good Is Your Marketing? Rating a Firm’s Marketing Assessment System 312

Review 314 Discussion Questions 315 BRAND FOCUS 8.0: Rolex Brand Audit 315 Notes 322

Chapter 9 Measuring Sources of Brand Equity: Capturing Customer Mind-Set 324 Preview 325 Qualitative Research Techniques 325

BRANDING BRIEF 9-1: Digging Beneath the Surface to Understand Consumer Behavior 326 Free Association 326 Projective Techniques 328

BRANDING BRIEF 9-2: Once Upon a Time . . . You Were What You Cooked 329 Zaltman Metaphor Elicitation Technique 330

BRANDING BRIEF 9-3: Gordon Ramsay 331 Neural Research Methods 332 Brand Personality and Values 333 Ethnographic and Experiential Methods 334

BRANDING BRIEF 9-4: Making the Most of Consumer Insights 335 Summary 338

Quantitative Research Techniques 338 Brand Awareness 339 Brand Image 342

THE SCIENCE OF BRANDING 9-1: Understanding Categorical Brand Recall 343 Brand Responses 344 Brand Relationships 346

THE SCIENCE OF BRANDING 9-2: Understanding Brand Engagement 349 Comprehensive Models of Consumer-Based Brand Equity 351

BrandDynamics 351 Relationship to the CBBE Model 352

Review 352 Discussion Questions 353 BRAND FOCUS 9.0: Young & Rubicam’s BrandAsset Valuator 353 Notes 359

Chapter 10 Measuring Outcomes of Brand Equity: Capturing Market Performance 362 Preview 363 Comparative Methods 364

Brand-Based Comparative Approaches 364

 

 

CONTENTS 15

Marketing-Based Comparative Approaches 365 Conjoint Analysis 367

Holistic Methods 368 Residual Approaches 369 Valuation Approaches 371

THE SCIENCE OF BRANDING 10-1: The Prophet Brand Valuation Methodology 375 BRANDING BRIEF 10-1: Beauty Is in the Eye of the Beholder 378

Review 379 Discussion Questions 380 BRAND FOCUS 10.0: Branding and Finance 380 Notes 382

PART V Growing and Sustaining Brand Equity 385 Chapter 11 Designing and Implementing Brand Architecture Strategies 385

Preview 386 Developing a Brand Architecture Strategy 386

Step 1: Defining Brand Potential 386

THE SCIENCE OF BRANDING 11-1: The Brand–Product Matrix 387 THE SCIENCE OF BRANDING 11-2: Capitalizing on Brand Potential 390 Step 2: Identifying Brand Extension Opportunities 392 Step 3: Branding New Products and Services 392 Summary 393

Brand Portfolios 393 BRANDING BRIEF 11-1: Expanding the Marriott Brand 396

Brand Hierarchies 398 Levels of a Brand Hierarchy 398 Designing a Brand Hierarchy 400

BRANDING BRIEF 11-2: Netflix Branding Stumbles 401 Corporate Branding 408

THE SCIENCE OF BRANDING 11-3: Corporate Brand Personality 409 Corporate Image Dimensions 409

BRANDING BRIEF 11-3: Corporate Reputations: The Most Admired U.S. Companies 410 BRANDING BRIEF 11-4: Corporate Innovation at 31M 412 Managing the Corporate Brand 414

Brand Architecture Guidelines 421 Review 422 Discussion Questions 423 BRAND FOCUS 11.0: Cause Marketing 423 Notes 426

Chapter 12 Introducing and Naming New Products and Brand Extensions 431 Preview 432 New Products and Brand Extensions 432

BRANDING BRIEF 12-1: Growing the McDonald’s Brand 434 Advantages of Extensions 435

Facilitate New-Product Acceptance 436 Provide Feedback Benefits to the Parent Brand 438

 

 

16 CONTENTS

Disadvantages of Brand Extensions 441 Can Confuse or Frustrate Consumers 441 Can Encounter Retailer Resistance 442 Can Fail and Hurt Parent Brand Image 442

THE SCIENCE OF BRANDING 12-1: When Is Variety a Bad Thing? 443 Can Succeed but Cannibalize Sales of Parent Brand 444 Can Succeed but Diminish Identification with Any One Category 444

BRANDING BRIEF 12-2: Are There Any Boundaries to the Virgin Brand Name? 445 Can Succeed but Hurt the Image of the Parent Brand 446 Can Dilute Brand Meaning 446 Can Cause the Company to Forgo the Chance to Develop a New Brand 446

Understanding How Consumers Evaluate Brand Extensions 447 Managerial Assumptions 448 Brand Extensions and Brand Equity 448 Vertical Brand Extensions 451

Evaluating Brand Extension Opportunities 452 Define Actual and Desired Consumer Knowledge about the Brand 452

BRANDING BRIEF 12-3: Mambo Extends Its Brand 453 Identify Possible Extension Candidates 454 Evaluate the Potential of the Extension Candidate 454 Design Marketing Programs to Launch Extension 457 Evaluate Extension Success and Effects on Parent Brand Equity 458

Extension Guidelines Based on Academic Research 459 Review 469 Discussion Questions 469 BRAND FOCUS 12.0: Scoring Brand Extensions 470 Notes 471

Chapter 13 Managing Brands Over Time 477 Preview 478 Reinforcing Brands 479

Maintaining Brand Consistency 480

THE SCIENCE OF BRANDING 13-1: Brand Flashbacks 482 Protecting Sources of Brand Equity 482 Fortifying versus Leveraging 484 Fine-Tuning the Supporting Marketing Program 484

BRANDING BRIEF 13-1: Razor-Sharp Branding at Gillette 487 Revitalizing Brands 490

BRANDING BRIEF 13-2: Remaking Burberry’s Image 492 BRANDING BRIEF 13-3: Harley-Davidson Motor Company 493 BRANDING BRIEF 13-4: A New Morning for Mountain Dew 494 Expanding Brand Awareness 495 Improving Brand Image 497

Adjustments to the Brand Portfolio 499 Migration Strategies 499 Acquiring New Customers 499 Retiring Brands 500

Review 502 Discussion Questions 504 BRAND FOCUS 13.0: Responding to a Brand Crisis 504 Notes 507

 

 

CONTENTS 17

Chapter 14 Managing Brands Over Geographic Boundaries and Market Segments 509 Preview 510 Regional Market Segments 510 Other Demographic and Cultural Segments 511 Rationale for Going International 512

BRANDING BRIEF 14-1: Marketing to African Americans 513 Advantages of Global Marketing Programs 514

Economies of Scale in Production and Distribution 514 Lower Marketing Costs 515 Power and Scope 515 Consistency in Brand Image 515 Ability to Leverage Good Ideas Quickly and Efficiently 515 Uniformity of Marketing Practices 515

Disadvantages of Global Marketing Programs 516 Differences in Consumer Needs, Wants, and Usage Patterns for Products 516 Differences in Consumer Response to Branding Elements 516 Differences in Consumer Responses to Marketing Mix Elements 517 Differences in Brand and Product Development and the Competitive Environment 518 Differences in the Legal Environment 518 Differences in Marketing Institutions 518 Differences in Administrative Procedures 518

Global Brand Strategy 519 Global Brand Equity 519 Global Brand Positioning 520

Standardization versus Customization 521 Standardization and Customization 521

BRANDING BRIEF 14-2: Coca-Cola Becomes the Quintessential Global Brand 522 BRANDING BRIEF 14-3: UPS’s European Express 524

Developing versus Developed Markets 528 Building Global Customer-Based Brand Equity 529

1. Understand Similarities and Differences in the Global Branding Landscape 529 2. Don’t Take Shortcuts in Brand Building 530 3. Establish Marketing Infrastructure 531 4. Embrace Integrated Marketing Communications 532 5. Cultivate Brand Partnerships 532 6. Balance Standardization and Customization 533

BRANDING BRIEF 14-4: Managing Global Nestlé Brands 534 7. Balance Global and Local Control 535 8. Establish Operable Guidelines 536 8. Implement a Global Brand Equity Measurement System 537

10. Leverage Brand Elements 537

THE SCIENCE OF BRANDING 14-1: Brand Recall and Language 538 Review 539 Discussion Questions 541 BRAND FOCUS 14.0: China Global Brand Ambitions 541 Notes 543

 

 

PART VI Closing Perspectives 547 Chapter 15 Closing Observations 547

Preview 548 Strategic Brand Management Guidelines 548

Summary of Customer-Based Brand Equity Framework 548 Tactical Guidelines 550

What Makes a Strong Brand? 554 BRANDING BRIEF 15-1: The Brand Report Card 555

Future Brand Priorities 556 1. Fully and Accurately Factor the Consumer into the Branding Equation 556

BRANDING BRIEF 15-2: Reinvigorating Branding at Procter & Gamble 558 2. Go Beyond Product Performance and Rational Benefits 560 3. Make the Whole of the Marketing Program Greater Than the Sum of the Parts 561 4. Understand Where You Can Take a Brand (and How) 563 5. Do the “Right Thing” with Brands 565 6. Take a Big Picture View of Branding Effects. Know What Is Working (and Why) 566 Finding the Branding Sweet Spot 566

Review 567 Discussion Questions 568 BRAND FOCUS 15.0: Special Applications 568 Notes 573

Epilogue 575 Index 577

18 CONTENTS

 

 

Prologue: Branding Is Not Rocket Science

Although the challenges in branding can be immense and difficult, branding is not necessarily rocket science. I should know. I am not a rocket scientist—but my dad was. He was a physicist in the Air Force for 20 years, working on various rocket fuels. Always interested in what I did, he once asked what the book was all about. I explained the concept of brand equity and how the book addressed how to build, measure, and manage it. He listened, paused, and remarked, “That’s very interesting but, uh, that’s not exactly rocket science.”

He’s right. Branding is not rocket science. In fact, it is an art and a science. There’s always a creativity and originality component involved with marketing. Even if someone were to fol- low all the guidelines in this book—and all the guidelines were properly specified—the success or failure of a brand strategy would still depend largely on how, exactly, this strategy would be implemented.

Nevertheless, good marketing is all about improving the odds for success. My hope is that this book adds to the scientific aspect of branding, illuminating the subject and providing guid- ance to those who make brand-related decisions.

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Preface

Let me answer a few questions as to what this book is about, how it’s different from other books about branding, what’s new with this fourth edition, who should read it, how it’s organized, and how you can get the most out of it.

WHAT IS THE BOOK ABOUT? This book deals with brands—why they are important, what they represent to consumers, and what firms should do to manage them properly. As many business executives correctly recog- nize, perhaps one of the most valuable assets a firm has are the brands it has invested in and developed over time. Although competitors can often duplicate manufacturing processes and factory designs, it’s not so easy to reproduce strongly held beliefs and attitudes established in the minds of consumers. The difficulty and expense of introducing new products, however, puts more pressure than ever on firms to skillfully launch their new products as well as manage their existing brands.

Although brands may represent invaluable intangible assets, creating and nurturing a strong brand poses considerable challenges. Fortunately, the concept of brand equity—the main focus of this book—can provide marketers with valuable perspective and a common denominator to interpret the potential effects and trade-offs of various strategies and tactics for their brands. Think of brand equity as the marketing effects uniquely attributable to the brand. In a practical sense, brand equity is the added value a product accrues as a result of past investments in the marketing activity for the brand. It’s the bridge between what happened to the brand in the past and what should happen to it in the future.

The chief purpose of this book is to provide a comprehensive and up-to-date treatment of the subjects of brands, brand equity, and strategic brand management—the design and implementa- tion of marketing programs and activities to build, measure, and manage brand equity. One of the book’s important goals is to provide managers with concepts and techniques to improve the long- term profitability of their brand strategies. We’ll incorporate current thinking and developments on these topics from both academics and industry participants, and combine a comprehensive theoretical foundation with enough practical insights to assist managers in their day-to-day and long-term brand decisions. And we’ll draw on illustrative examples and case studies of brands marketed in the United States and all over the world.

Specifically, we’ll provide insights into how to create profitable brand strategies by building, measuring, and managing brand equity. We address three important questions:

1. How can we create brand equity? 2. How can we measure brand equity? 3. How can we sustain brand equity to expand business opportunities?

Readers will learn:

• The role of brands, the concept of brand equity, and the advantages of creating strong brands • The three main ways to build brand equity by properly choosing brand elements, designing

marketing programs and activities, and leveraging secondary associations • Different approaches to measuring brand equity, and how to implement a brand equity mea-

surement system • Alternative branding strategies and how to design a brand architecture strategy and devise

brand hierarchies and brand portfolios

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22 PREFACE

• The role of corporate brands, family brands, individual brands, modifiers, and how to combine them into sub-brands

• How to adjust branding strategies over time and across geographic boundaries to maximize brand equity

WHAT’S DIFFERENT ABOUT THIS BOOK? My objective in writing this book was to satisfy three key criteria by which any marketing text should be judged:

• Depth: The material in the book had to be presented in the context of conceptual frameworks that were comprehensive, internally consistent and cohesive, and well grounded in the aca- demic and practitioner literature.

• Breadth: The book had to cover all those topics that practicing managers and students of brand management found intriguing and/or important.

• Relevance: Finally, the book had to be well grounded in practice and easily related to past and present marketing activities, events, and case studies.

Although a number of excellent books have been written about brands, no book has really maxi- mized those three dimensions to the greatest possible extent. This book sets out to fill that gap by accomplishing three things.

First, we develop our main framework that provides a definition of brand equity, identifies sources and outcomes of brand equity, and provides tactical guidelines about how to build, mea- sure, and manage brand equity. Recognizing the general importance of consumers and customers to marketing—understanding and satisfying their needs and wants—this broad framework approaches branding from the perspective of the consumer; it is called customer-based brand equity. We then introduce a number of more specific frameworks to provide more detailed guidance.

Second, besides these broad, fundamentally important branding topics, for completeness, numerous Science of Branding boxes provide in-depth treatment of cutting-edge ideas and concepts, and each chapter contains a Brand Focus appendix that delves into detail on specific, related branding topics, such as brand audits, legal issues, brand crises, and private labels.

Finally, to maximize relevance, numerous in-text examples illuminate the discussion of virtually every topic, and a series of Branding Brief boxes provide more in-depth examinations of selected topics or brands.

Thus, this book can help readers understand the important issues in planning and evaluat- ing brand strategies, as well as providing appropriate concepts, theories, and other tools to make better branding decisions. We identify successful and unsuccessful brand marketers—and why they have been so—to offer readers a greater appreciation of the range of issues in branding, as well as a means to organize their own thoughts about those issues.

WHO SHOULD READ THE BOOK? A wide range of people can benefit from reading this book:

• Students interested in increasing both their understanding of basic branding principles and their exposure to classic and contemporary branding applications and case studies

• Managers and analysts concerned with the effects of their day-to-day marketing decisions on brand performance

• Senior executives concerned with the longer-term prosperity of their brand franchises and product or service portfolios

• All marketers interested in new ideas with implications for marketing strategies and tactics

The perspective we adopt is relevant to any type of organization (public or private, large or small), and the examples cover a wide range of industries and geographies. To illuminate brand- ing concepts across different settings, we review specific applications to online, industrial, high-tech, service, retailer, and small business in Chapters 1 and 15.

 

 

PREFACE 23

HOW IS THE BOOK ORGANIZED? The book is divided into six major parts, adhering to the “three-exposure opportunity” approach to learning new material. Part I introduces branding concepts; Parts II, III, IV, and V provide all the specific details of those concepts; and Part VI summarizes and applies the concepts in various contexts. The specific chapters for each part and their contents are as follows.

Part I sets the stage by providing the “big picture” of what strategic brand management is all about and provides a blueprint for the rest of the book. The goal is to provide a sense for the content and context of strategic brand management by identifying key branding decisions and suggesting some of the important considerations for those decisions. Specifically, Chapter 1 introduces some basic notions about brands, and the role they’ve played and continue to play in marketing strategies. It defines what a brand is, why brands matter, and how anything can be branded, and provides an overview of the strategic brand management process.

Part II addresses the topic of brand equity and introduces three models critical for brand planning. Chapter 2 introduces the concept of customer-based brand equity, outlines the customer-based brand equity framework, and provides detailed guidelines for the critically important topic of brand positioning. Chapter 3 describes the brand resonance and brand value chain models that assist marketers in developing profitable marketing programs for their brand and creating much customer loyalty.

Part III examines the three major ways to build customer-based brand equity, taking a sin- gle product–single brand perspective. Chapter 4 addresses the first way to build customer-based brand equity and how to choose brand elements (brand names, logos, symbols, slogans), and the role they play in contributing to brand equity. Chapters 5 and 6 outline the second way to build brand equity and how to optimize the marketing mix to create customer-based brand equity. Chapter 5 covers product, pricing, and distribution strategies; Chapter 6 is devoted to creating integrated marketing communication programs to build brand equity. Although most readers are probably familiar with these “4 P’s” of marketing, it’s illuminating to consider them from the standpoint of brand equity and the effects of brand knowledge on consumer response to market- ing mix activity and vice versa. Finally, Chapter 7 examines the third major way to build brand equity—by leveraging secondary associations from other entities like a company, geographical region, person, or other brand.

Part IV looks at how to measure customer-based brand equity. These chapters take a detailed look at what consumers know about brands, what marketers want them to know, and how market- ers can develop measurement procedures to assess how well they’re doing. Chapter 8 provides a big-picture perspective of these topics, specifically examining how to develop and implement an efficient and effective brand equity measurement system. Chapter 9 examines approaches to measuring customers’ brand knowledge structures, in order to identify and quantify potential sources of brand equity. Chapter 10 looks at measuring potential outcomes of brand equity in terms of the major benefits a firm accrues from these sources of brand equity as well as how to measure the overall value of a brand.

Part V addresses how to manage brand equity, taking a broader, multiple product–multiple brand perspective as well as a longer-term, multiple-market view of brands. Chapter 11 consid- ers issues related to brand architecture strategies—which brand elements a firm chooses to apply across its various products—and how to maximize brand equity across all the different brands and products that a firm might sell. It also describes two important tools to help formulate brand- ing strategies—brand portfolios and the brand hierarchies. Chapter 12 outlines the pros and cons of brand extensions and develops guidelines for introducing and naming new products and brand extensions. Chapter 13 considers how to reinforce, revitalize, and retire brands, examining a number of specific topics in managing brands over time. Chapter 14 examines the implications of differences in consumer behavior and different types of market segments for managing brand equity. We pay particular attention to international issues and global branding strategies.

Finally, Part VI considers some implications and applications of the customer-based brand equity framework. Chapter 15 highlights managerial guidelines and key themes that emerged in earlier chapters of the book. This chapter also summarizes success factors for branding and applies the customer-based brand equity framework to address specific strategic brand manage- ment issues for different types of products (online, industrial goods, high-tech products, services, retailers, and small businesses).

 

 

24 PREFACE

REVISION STRATEGY FOR FOURTH EDITION The overarching goal of the revision of Strategic Brand Management was to preserve the aspects of the text that worked well, but to improve it as much as possible by updating and adding new material as needed. We deliberately avoided change for change’s sake. Our driving concern was to create the best possible textbook for readers willing to invest their time and energy at mastering the subject of branding.

We retained the customer-based brand equity framework that was the centerpiece of the third edition, and the three dimensions of depth, breadth, and relevance. Given all the academic research progress that has been made in recent years, however, as well as all the new market developments and events, the book required—and got—some important updates.

1. New and updated Branding Briefs and in-text examples: Many new Branding Briefs and numerous in-text examples have been added. The goal was to blend classic and contempo- rary examples, so many still-relevant and illuminating examples remain.

2. Additional academic references: As noted, the branding area continues to receive concerted academic research attention. Accordingly, each chapter incorporates new references and sources for additional study.

3. Tighter chapters: Chapters have been trimmed and large boxed material carefully screened to provide a snappier, more concise read.

4. Stronger visuals: The text includes numerous engaging photos and graphics. These visuals highlight many of the important and interesting concepts and examples from the chapters.

5. Updated and new original cases: To provide broader, more relevant coverage, new cases have been added to the Best Practices in Branding casebook including PRODUCT (RED), King Arthur Flour, and Target. Each of the remaining cases has been significantly updated. All of the cases are considerably shorter and tighter. Collectively, these cases provide insights into the thinking and activities of some of the world’s best marketers while also highlighting the many challenges they still face.

In terms of content, the book continues to incorporate material to address the changing techno- logical, cultural, global, and economic environment that brands face. Some of the specific new topics reviewed in depth in the fourth edition include:

• Marketing in a recession • Brand communities

• Luxury branding • Brand characters

• Brand personas • Brand makeovers

• Shopper marketing • Person branding

• Social currency • Brand potential

• Brand extension scorecard • Culture and branding

• Brand flashbacks • Future brand priorities

Some of the many brands and companies receiving greater attention include:

• Converse • L’Oréal • Tough Mudder

• Etisalat • Michelin • Liz Claiborne

• W Hotels • MTV • Prada

• HBO • Macy’s • TOMS

• Tupperware • Johnnie Walker • Chobani

• Groupon • Lions Gate • Kindle

• Louis Vuitton • Gannett • Coldplay

• Netflix • Subway • Febreze

• Uniqlo • M&M’s • Oreo

• Boloco • Hyundai • DHL

 

 

PREFACE 25

Some of the more major chapter changes from the third edition include the following:

• Chapters 2 and 3 have been reorganized and updated to show how the brand positioning, brand resonance, and brand value chain models are linked, providing a comprehensive set of tools to help readers understand how brand equity can be created and tracked.

• Chapter 6 has been reorganized and updated around four major marketing communication options: (1) Advertising and promotion; (2) Interactive marketing; (3) Events and experi- ences; and (4) Mobile marketing. Guidelines and examples are provided for each of the four options. Special attention is paid to the role of social media.

• Chapters 9 and 10 have been updated to include much new material on industry models of brand equity and financial and valuation perspectives on branding.

• Chapters 11 and 12 have been reorganized and updated to provide an in-depth three-step model of how to develop a brand architecture strategy. As part of these changes, a detailed brand extension scorecard is presented.

• Chapter 14 has been updated to include much new material on developing markets. • Chapter 15 has been updated to include much new material on future brand priorities.

HOW CAN YOU GET THE MOST OUT OF THE BOOK? Branding is a fascinating topic that receives much attention in the popular press. The ideas pre- sented in the book will help you interpret current branding developments. One good way to better understand branding and the customer-based brand equity framework is to apply the con- cepts and ideas presented in the book to current events, or to any of the more detailed branding issues or case studies presented in the Branding Briefs. The Discussion Questions at the end of the chapters often ask you to pick a brand and apply one or more concepts from that chapter. Focusing on one brand across all the questions—perhaps as part of a class project—permits some cumulative and integrated learning and is an excellent way to become more comfortable with and fluent in the material in the book.

This book truly belongs to you, the reader. Like most marketing, branding doesn’t offer “right” or “wrong” answers, and you should question things you don’t understand or don’t be- lieve. The book is designed to facilitate your understanding of strategic brand management and present some “best practice” guidelines. At the end of the day, however, what you get out of it will be what you put into it, and how you blend the ideas contained in these pages with what you already know or believe.

FACULTY RESOURCES Instructors can access a variety of print, media, and presentation resources through www .pearsonglobaleditions.com/keller.

 

 

Acknowledgments

I have been gratified by the acceptance of the first three editions of Strategic Brand Management. It has been translated and adapted in numerous languages and countries, adopted by many top universities, and used by scores of marketing executives around the world. The success of the text is in large part due to the help and support of others whom I would like to acknowledge and thank.

The Pearson team on the fourth edition was a huge help in the revision—many thanks to Stephanie Wall, Erin Gardner, Kierra Bloom, Ann Pulido, and Stacy Greene. Elisa Adams superbly edited the text with a very keen and helpful eye. Keri Miksza tracked down permissions and pro- vided an impressive array of ads and photos from which to choose. Katie Dougherty, Duncan Hall, and Alex Tarnoff offered much research assistance and support for the text. Lowey Sichol has joined me as co-author of the Best Practices in Branding casebook and has applied her marketing experience and wisdom to craft a set of informative, intriguing cases. John Lin has been a steady long-time contributor about what is happening in the tech world. Alison Pearson provided her usual superb administrative assistance in a number of areas.

I have learned much about branding in my work with industry participants, who have unique perspectives on what is working and not working (and why) in the marketplace. Our discussions have enriched my appreciation for the challenges in building, measuring, and managing brand equity and the factors affecting the success and failure of brand strategies.

I have benefited from the wisdom of my colleagues at the institutions where I have held aca- demic positions: Dartmouth College, Duke University, the University of California at Berkeley, Stanford University, the Australian Graduate School of Management, and the University of North Carolina at Chapel Hill.

Over the years, the doctoral students I advised have helped in my branding pursuits in a vari- ety of useful ways, including Sheri Bridges, Christie Brown, Jennifer Aaker, Meg Campbell, and Sanjay Sood. I have also learned much from my research partners and from the marketing field as a whole that has recognized the importance of branding in their research studies and programs. Their work provides much insight and inspiration.

Finally, special thanks go to my wife, Punam Anand Keller, and two daughters, Carolyn and Allison, for their never-ending patience, understanding, and support.

Pearson would like to thank and acknowledge the following people for their work on the Global Edition:

Contributors

Dr. Chris Baumann, Department of Marketing & Management, Macquarie University, Australia. Visiting Professor, Seoul National University, South Korea, and Aarhus University, Denmark.

Dr. Colin Campbell, Department of Marketing, Kent State University, USA.

Dr. Mike Cheong, School of Business Management, Nanyang Polytechnic, Singapore.

Prof. Wujin Chu, Associate Dean MBA Programs and Professor of Marketing, Seoul National University, South Korea.

Dr. Noha El-Bassiouny, Department of Marketing, the German University in Cairo, Egypt.   Dr. Noor Hasmini Abd Ghani, School of Business Management, College of Business, Universiti Utara Malaysia, Malaysia.

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Prof. Dr. Michael A. Grund, Head of Center for Marketing, HWZ University of Applied Sciences in Business Administration Zurich, Switzerland.

Phillip Morgan, UTS Business School, University of Technology, Sydney, Australia.   Arabella Pasquette, Freelance Lecturer and Consultant, Singapore and UK.

Alicia Perkins, Department of Marketing, University of Newcastle, Australia.

Professor Michael Jay Polonsky, School of Management and Marketing, Deakin University, Australia.

Reviewers

Dr. Nalia Aaijaz, PhD, University Malaysia Kelantan, Malaysia.

Dr. Yoosuf A Cader, Zayed University, Abu Dhabi, United Arab Emirates.

Dr. E. Constantinides, School of Management and Governance, University of Twente, The Netherlands.

Dr. Dalia Abdelrahman Farrag, The Arab Academy for Science, Technology & Maritime Transport, Egypt.

Susan Scoffield, Senior Lecturer in Marketing, Department of Business & Management, Manchester Metropolitan University, UK.

Dr. Margaret NF Tang, The School of Business, Macao Polytechnic Institute, China.

Venkata Yanamandram, School of Management & Marketing, University of Wollongong, Australia.

Graham Robert Young, University of Southern Queensland, Australia.

ACKNOWLEDGMENTS 27

 

 

About the Author

Kevin Lane Keller is the E. B. Osborn Professor of Marketing at the Tuck School of Business at Dartmouth College. Professor Keller has degrees from Cornell, Carnegie-Mellon, and Duke uni- versities. At Dartmouth, he teaches MBA courses on marketing management and strategic brand management and lectures in executive programs on those topics.

Previously, Professor Keller was on the faculty at Stanford University, where he also served as the head of the marketing group. Additionally, he has been on the faculty at the University of California at Berkeley and the University of North Carolina at Chapel Hill, been a visiting profes- sor at Duke University and the Australian Graduate School of Management, and has two years of industry experience as Marketing Consultant for Bank of America.

Professor Keller’s general area of expertise lies in marketing strategy and planning, and branding. His specific research interest is in how understanding theories and concepts related to consumer behavior can improve marketing and branding strategies. His research has been published in three of the major marketing journals—the Journal of Marketing, the Journal of Marketing Research, and the Journal of Consumer Research. He also has served on the Editorial Review Boards of those journals. With over 90 published papers, his research has been widely cited and has received numerous awards.

Actively involved with industry, he has worked on a host of different types of marketing projects. He has served as a consultant and advisor to marketers for some of the world’s most successful brands, including Accenture, American Express, Disney, Ford, Intel, Levi Strauss, Procter & Gamble, and Samsung. Additional brand consulting activities have been with other top companies such as Allstate, Beiersdorf (Nivea), BlueCross BlueShield, Campbell, Colgate, Eli Lilly, ExxonMobil, General Mills, GfK, Goodyear, Hasbro, Intuit, Johnson & Johnson, Kodak, L.L. Bean, Mayo Clinic, MTV, Nordstrom, Ocean Spray, Red Hat, SAB Miller, Shell Oil,  Starbucks, Unilever, and Young & Rubicam. He has also served as an academic trustee for the Marketing Science Institute.

A popular and highly sought-after speaker, he has made speeches and conducted marketing seminars to top executives in a variety of forums. Some of his senior management and market- ing training clients include such diverse business organizations as Cisco, Coca-Cola, Deutsche Telekom, GE, Google, IBM, Macy’s, Microsoft, Nestlé, Novartis, Pepsico, and Wyeth. He has lectured all over the world, from Seoul to Johannesburg, from Sydney to Stockholm, and from Sao Paulo to Mumbai. He has served as keynote speaker at conferences with hundreds to thousands of participants.

Professor Keller is currently conducting a variety of studies that address strategies to build, measure, and manage brand equity. In addition to Strategic Brand Management, in its 3rd edition, which has been heralded as the “bible of branding,” he is also the co-author with Philip Kotler of the all-time best-selling introductory marketing textbook, Marketing Management, now in its 14th edition.

An avid sports, music, and film enthusiast, in his so-called spare time, he has helped to manage and market, as well as serve as executive producer, for one of Australia’s great rock and roll treasures, The Church, as well as American power-pop legends Tommy Keene and Dwight Twilley. Additionally, he is the Principal Investor and Marketing Advisor for Second Motion Records. He also serves on the Board of Directors for The Doug Flutie, Jr. Foundation for Autism and the Montshire Museum of Science. Professor Keller lives in Etna, NH with his wife, Punam (also a Tuck marketing professor), and his two daughters, Carolyn and Allison.

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