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Discussion Question 5

Question 5

Q Discussion Question 5 Please give real examples of co-branding AND ingredient branding practices in the hospitality industry (e.g., hotel, restaurant, travel, cruise, etc.). What are the advantages and disadvantages of these practices? Note: Possible examples could be McDonald’s placed inside of Walmart stores or Starbucks “We Proudly Brew” outlets placed in Target stores or even hospitals (co-branding). Some examples could be Angus beef in restaurants and Hershey’s chocolate used in Betty Crocker baking mixes (ingredient branding).

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An example of co-branding in the hospitality can be coffee products of Starbucks which are offered to customers for consumption in the airplanes operated by United Airlines (Woodside et al., 2020). The advantage of co-branding is that there can be products of two different brands marketed simultaneously and made popular among customers. Therefore, customers of United Airlines might become brand-loyal customers of Starbucks coffee products. Similarly, existing customers of Starbucks can enjoy their favorite brand of coffee products by boarding United Airlines flights.